Lamb soup with red orache

Easter Recipe: Lamb Borscht with Red Dock

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6

Easter is a special time of the year, filled with traditions, joy, and abundant meals. One of the emblematic dishes of this holiday is lamb borscht, a flavorful and comforting soup that brings together the fresh ingredients of spring. This borscht is not just a dish, but a true culinary experience that can transform the Easter meal into an unforgettable feast.

Necessary ingredients:

- 600 g lamb meat with bone (from the neck or spine)
- 2-3 bunches of green onions
- 1 carrot
- 1 tablespoon of rice
- 3 bunches of red dock
- 500 ml borscht (preferably homemade)
- Salt, to taste
- Ground black pepper, to taste
- 2 cloves of garlic
- 200 ml sour cream
- 1 egg yolk
- Fresh lovage, for serving

Step by step:

1. Preparing the meat: Start by cutting the lamb into suitable pieces. Rinse the meat under cold running water to remove any impurities. Place the meat in a large pot, add cold water, and put it on the stove. It is essential to remove the foam that forms on the surface as needed. Let the meat boil for 15 to 20 minutes, depending on how tender the lamb is.

2. Preparing the vegetables: While the lamb is boiling, peel the carrot and cut it into small cubes. Slice the green onions into thin rounds, separating the white part from the green. These details are important for adding texture and flavor to the borscht.

3. Adding the vegetables: After the meat has boiled, add the carrots, the white part of the onion, and the rice. Let everything boil together for about 10 minutes. The rice will add a pleasant consistency to the borscht, while the carrot will provide a hint of sweetness.

4. Preparing the dock: Wash the dock and chop it finely, removing the stems. Add the dock and the green part of the onion to the pot, along with the boiling borscht prepared separately. This step is essential, as the dock needs a short boiling time – just 5 minutes – to retain its freshness and nutrients.

5. Flavoring the borscht: In a separate bowl, beat the egg yolk with the sour cream and add the finely chopped garlic. It is important to gradually pour some of the hot borscht liquid over the egg and sour cream mixture while stirring continuously. This step will prevent the egg from curdling and will create a creamy texture in the borscht.

6. Finalizing the dish: Add the chopped lovage to the borscht and let it boil for 2-3 more minutes. Then, add the sour cream and egg yolk mixture, stirring constantly. Turn off the heat and let the borscht rest for a few minutes before serving.

7. Serving: The lamb borscht with red dock is served hot, garnished with fresh lovage on top to add a touch of freshness. It is delicious alongside a slice of homemade bread or polenta.

Suggestions and variations: You can experiment with various spring vegetables, such as spinach or nettles, to add a note of diversity. If you prefer a more sour borscht, you can add more borscht or even a bit of lemon juice.

Nutritional information: This lamb borscht is rich in proteins, vitamins, and minerals, thanks to the fresh ingredients. Lamb meat is an excellent source of iron, and dock is full of vitamin K and antioxidants.

Frequently asked questions:

1. Can I replace lamb with another type of meat? Yes, you can use chicken or pork, although the taste will be different.

2. Is this borscht suitable for vegans? No, but you can make a vegan version using vegetables and tofu instead of meat.

3. How can I preserve the borscht? You can freeze the borscht, but it is recommended to add the sour cream and egg yolk after thawing to maintain the consistency.

This recipe for lamb borscht with red dock is not just an Easter dish, but a way to bring to the table the culinary traditions that connect us to our loved ones. Enjoy every sip and savor the flavors of spring!