Lamb soup, my grandmother’s recipe ! It is a ubiquitous soup on the table of the Holy Easter Holidays. It’s a delicious easy cooking soup.
1 kg lamb meat
1 bunch of green onions
2 roots for parsnips
1 bunch parsley
1 link of lovage
2 egg yolks
2 tablespoons sour cream
1-2 bay leaf, pepper, salt.
1 cup of cabbage brine or a cup of borsch or 2-3 tablespoons of chopped tomatoes from preserve
How do we prepare delicious lamb Soup:
I prefer to put the ribs for the Lamb soup that I portioned at a suitable size of 3-4 cm. Wash the meat a sit in the pot, pour over 3 liters of water and put to boil on medium heat.
We take care to gather what froth on top.
While simmering the meat, clean the vegetables. The root of parsnip, carrots ii give through on the grater,chop the green onion.
In a saucepan put a tablespoon of oil and shallow fry the carrots, green onions and the parsnips.
When the meat is half cooked add the tempered vegetables together.
Then whisk yolks with sour cream and when the soup is cooked mix together with cloves, and add laurel, and green-stuff with minced shallot.
Pour on cabbage cabbage brine (or Cup of borsch or 2-3 tablespoons of chopped tomatoes from preserve) and a longer leave still a hot fire.
Delicious lamb Soup is ready, serve warm along with a piece of bread and a hot pepper
© 2016, Tina.