The pieces of goat that I had, I put to boil with two onions. This method will ensure that the meat becomes tender and full of flavors, and the soup will gain a delicious depth. While the meat is boiling, we can take care of the vegetables that we will use to enrich the dish. I chopped carrots, celery, and peppers, all of which are essential for creating a perfect bouquet of flavors.
After about 30 minutes of boiling, when the meat starts to come off the bone, I will add the chopped vegetables to the pot with the soup. It is important to add them gradually, so as not to disturb the boiling process of the meat. Stirring occasionally, we will allow the vegetables to soften and release their juices, thereby enriching the flavor of the soup. Once the vegetables have started to boil, I will add my favorite spices. Half a teaspoon of salt, a bit of pepper, and for an extra flavor, a few bay leaves and a sprig of fresh thyme.
After all the ingredients are in the pot, I will let the soup simmer on low heat, covered, for about an hour. During this time, I will debone the meat from the bone, cutting it into small, even pieces, which I will add back to the soup to blend perfectly with the flavors. It is important that each piece of meat is well cooked and absorbs the taste of the vegetables and spices.
In the last 10 minutes of boiling, I will add the sorrel and lettuce, chopped finely. These will add a touch of freshness and a slightly tangy taste, thus balancing the richness of the soup. When the soup is ready, I will serve it hot, sprinkled with freshly chopped parsley on top, for a more appetizing appearance and a vibrant aroma. This dish is not only nourishing but also comforting, being ideal for cool days. It can be accompanied by a slice of fresh bread or polenta, adding extra flavor and consistency to the meal.
After about 30 minutes of boiling, when the meat starts to come off the bone, I will add the chopped vegetables to the pot with the soup. It is important to add them gradually, so as not to disturb the boiling process of the meat. Stirring occasionally, we will allow the vegetables to soften and release their juices, thereby enriching the flavor of the soup. Once the vegetables have started to boil, I will add my favorite spices. Half a teaspoon of salt, a bit of pepper, and for an extra flavor, a few bay leaves and a sprig of fresh thyme.
After all the ingredients are in the pot, I will let the soup simmer on low heat, covered, for about an hour. During this time, I will debone the meat from the bone, cutting it into small, even pieces, which I will add back to the soup to blend perfectly with the flavors. It is important that each piece of meat is well cooked and absorbs the taste of the vegetables and spices.
In the last 10 minutes of boiling, I will add the sorrel and lettuce, chopped finely. These will add a touch of freshness and a slightly tangy taste, thus balancing the richness of the soup. When the soup is ready, I will serve it hot, sprinkled with freshly chopped parsley on top, for a more appetizing appearance and a vibrant aroma. This dish is not only nourishing but also comforting, being ideal for cool days. It can be accompanied by a slice of fresh bread or polenta, adding extra flavor and consistency to the meal.
Ingredients
carrots (with tails), celery, parsnip, green salad, orache, lovage, borscht, green onion, salt, pepper, some bell peppers, some new potatoes, a few lamb ribs