Lamb soup is one of the most popular dishes of Romanian gastronomy. There are a variety of recipes for cooking it, with different preparation and serving methods. One of the ways lamb chowder can be stirred is with the help of canned tomatoes. Another method is to add vinegar or lemon juice while serving. The tastiest of all remains the sour lamb soup with borscht.
This is the most popular traditional method and if you also have homemade borscht, the taste will be perfect and the soup much healthier.
Below we provide you with the complete list of ingredients and the steps required to prepare the tastiest traditional lamb soup.
Traditional Lamb Soup – Ingredients
- 1,500 g of lamb on the bone (head, neck, tail, lower legs and breast)
- 2 medium-sized carrots
- 1 parsley root
- 1 parsnip root
- 1/2 celery root
- 1 bell pepper, red
- 1 bunch of green onions
- 50 grams of rice
- Salt and pepper to taste
- 2-3 tablespoons of oil
- 1 liter of borsch
- 3 liters of water
- 3 raw egg yolks
- 250 ml of cream
- 1 green larch mesh.
Discover the method of preparation and the secret of the best lamb soup
Start by portioning the bones and lamb meat. Clean them from the tendons, wash them well in cold water and boil them in 3 liters of cold water. Lamb meat is tender, so it will cook in no time. With a thick colander or skimmer, remove the foam that forms on the surface of the soup. Also add a little salt, after removing the foam. Don’t add a large amount at the beginning as borsch is also very salty.
In the meantime, you can take care of the vegetables. Clean all the vegetables from the ingredients list, rinse them with cold water and chop finely. Put the oil in a deep pan and put the pan on the stove fire. Let it warm up. Add the chopped vegetables and sauté them in boiling oil for a few minutes. Leave them in just enough to penetrate and release their flavors. Lightly seasoned in oil, they will intensify its color and taste.
Rinse the rice with cold water, drain it well and add it to the vegetables in the pan. Mix well between the vegetables for 1 minute, then turn off the heat.