Lamb soup recipe with sour cream and lemon juice

Lamb soup with sour cream and lemon juice is an excellent choice for the Easter meal, bringing not only an authentic taste to the plate but also the tradition associated with the celebration. This recipe is perfect for those who love intense flavors and surprising combinations.

To prepare this delicious soup, you will need the following ingredients: 500 g of lamb meat (preferably leg or breast), 2 carrots, 1 large onion, 1 green bell pepper, 2 potatoes, 200 g of sour cream, 2-3 tablespoons of oil, 1 bunch of fresh dill, 1 bunch of parsley, 1-2 lemons, salt, and pepper to taste. Start by peeling and chopping the vegetables: cut the carrots and potatoes into cubes, and the onion and pepper into strips.

In a large pot, heat the oil and add the onion, sautéing it lightly until it becomes translucent. Then, add the diced lamb and brown it on all sides. Add the carrots and pepper, continuing to sauté for a few minutes until the vegetables release their flavors. Add enough cold water to cover the meat and vegetables, and let it simmer on low heat, skimming off the foam that forms on the surface.

After about 30 minutes, add the chopped potatoes and continue to boil until all the ingredients are well cooked. Finally, add salt and pepper to taste. In a separate bowl, mix the sour cream with the lemon juice to achieve a creamy and tangy emulsion. Add this mixture to the soup, stirring gently to integrate the ingredients.

The lamb soup is served warm, garnished with freshly chopped dill and parsley, adding a touch of freshness. Its rich aroma, along with the tangy taste of lemon, makes it perfect to enjoy alongside fluffy Easter bread or red eggs. This recipe will not only bring joy to your heart but will also transform the Easter meal into a memorable experience for all your loved ones. Each spoonful of this soup will remind you of ancestral traditions and the importance of spending time with family. Enjoy your meal!