Sweet lamb soup
Sweet Lamb Soup On Thursday morning, I woke up with fresh lamb meat brought the night before and neither the desire nor the time to freeze it. I improvised – I marinated the pieces for the soup and forgot them for two days in the fridge. It's the first time I've done this, and it turned out to be a good solution. Today's recipe is still a lamb soup, but with this extra step that really changes something in the taste and texture of the meat. Quick Info Total time: approx. 2 hours (plus 48 hours marinating) Preparation time (without marinating): 30 minutes Cooking time: 1 hour 30 minutes Servings: 8-10 Difficulty: medium Type: lamb soup for Easter or festive days Ingredients For the meat: - 1 lamb head - Meat from the lamb's belly (variable amount, enough to fit in a 6-7 liter pot) - Pieces of backbone For the marinade: - Olive oil - Semi-dry country white wine - Yellow onion - Bay leaves - Garam masala spices - Wild thyme (or regular thyme) - Flavored salt (can use regular salt if no special mix available) For the soup: - 2 carrots - 200 g celery - 1 parsnip root - 1/2 kohlrabi - 1 parsley root - 1 red bell pepper - 2 yellow onions - Tarragon - Iodized salt - Freshly ground pepper - Bay leaves For serving: - 3 egg yolks - 300 ml sour cream - Chopped lovage - Vinegar or lemon juice (optional) - Hot pepper (optional) Preparation Method 1. Marinating the meat The pieces of lamb for the soup are marinated, covered with a mixture of olive oil and semi-dry white wine. Add chopped onion, bay leaves, garam masala, wild thyme, and flavored salt. Let it sit in the fridge for 48 hours. The meat becomes more tender and acquires a subtle flavor from the spices. 2. Boiling the meat After marinating, remove the meat and rinse it briefly under cold running water. Place it in a pot with cold water (without salt). Boil over medium heat, partially covered, for about 35 minutes. Skim off any foam as needed. 3. Preparing the vegetables Peel and wash all the vegetables: carrots, celery, parsnip, kohlrabi, parsley, pepper, and onion. Cut them into suitable pieces. Sauté the vegetables briefly in a little sunflower oil until they become glossy. Add a bit of juice from the meat pot to combine flavors. 4. Adding the meat and broth Return the sautéed vegetables to the pot with the meat. Add enough broth to cover everything. Simmer on low heat, uncovered, for another 30 minutes. It’s important not to rush this step; otherwise, the vegetables will break down or the meat won’t stay whole. 5. Seasoning After everything has boiled well, adjust the taste with iodized salt, freshly ground pepper, and chopped tarragon. Let it simmer for another 25 minutes. Add a bay leaf if you want a rounder flavor. 6. Finishing the soup The soup is finished with beaten egg yolks mixed with sour cream, but only before serving. Do not add the sour cream while the soup is on the heat to prevent curdling. 7. Serving Serve hot, with plenty of chopped lovage. Everyone can add vinegar, lemon juice, or hot pepper to taste. Why I make this recipe often I like this version because marinating saves the meat if you don't cook it immediately. The soup is clear, the meat stays tender, and the vegetables add sweetness. You can use almost any pieces you have on hand; it’s not a recipe that requires exact proportions. Tips and Variations Tips - Do not salt the meat during boiling, or it will toughen. - Skim off any foam that appears; the soup will be clearer. - The mixture of sour cream and egg should be at room temperature, not straight from the fridge. Substitutions - If you don’t have garam masala, you can omit it or use a simple mix of pepper, coriander, and cumin. - Sour cream can be replaced with Greek yogurt if you prefer something lighter. - Tarragon can be replaced with dill, but the final flavor will be different. Variations - You can use only meat from the bone if you don’t have the head or backbone; it also works with leg or ribs. - Instead of yolks and sour cream, the soup can be left clear and served with vinegar, without finishing. Serving Ideas - Add fresh lovage directly to the bowl. - You can serve hot pepper, homemade vinegar, or lemon juice on the side. - Serve with white bread or a simple baguette. Frequently Asked Questions Do I have to marinate the meat for two days? It’s not mandatory, but if you have time, this step really makes the meat more tender and improves the flavor. Can I use frozen lamb meat? Yes, but let it thaw completely before marinating. The texture will be slightly different. Do I need to finish the soup with egg and sour cream? Not necessarily. You can serve it clear, but finishing gives a pleasant creamy texture. What do I do if I can’t find tarragon? Use dill or parsley, but the aroma will be different. Can I use another type of wine for the marinade? Ideally, use dry or semi-dry white wine, but not sweet. Regular table white wine can also be used. Nutritional Values Approximately, one serving has about 250-300 kcal, with 15-18g protein, 16-20g fat, and 6-10g carbohydrates. Values can vary quite a bit depending on the pieces of meat used and the amount of sour cream. Due to the vegetables and meat on the bone, the soup is filling without being heavy. Storage and Reheating Lamb soup can be stored in the fridge, covered, for a maximum of 2-3 days. It can be reheated on low heat, but after it has been finished with egg and sour cream, it should not be boiled again, just heated. If you know you won’t consume the entire soup at once, only finish the amount you serve at the table; leave the rest clear and finish it just before consumption. The soup does not freeze well due to the egg and sour cream, so it’s best to consume it fresh.
Preparation
After marinating the pieces of meat for the soup for about 48 hours, remove them from the marinade, rinse under cold water, then place them in cold water to boil, making sure not to add salt, and let them cook for about 35 minutes, partially covered, over medium heat. Skim off any foam if necessary. Clean, wash, and chop the vegetables into small pieces this time. Then sauté them briefly in a little sunflower oil and meat broth. Add the pieces of meat to the vegetable mixture, cover with broth until submerged, and let it simmer uncovered on low heat for about 30 minutes. Season with salt, pepper, and chopped tarragon, and let it cook for another 25 minutes. Before serving, temper with beaten egg yolk mixed with sour cream to prevent the soup from curdling. Serve hot with finely chopped lovage, chili peppers, vinegar, or lemon juice, to taste. Enjoy your meal!
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