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Lamb Soup

Updated: Feb 14

  • This is how most restaurants prepare soup in Serbia, and it is very tasty and quick. You can add dressing to this soup, or you don't have to. The soup tastes phenomenal even without it! It consists of meat and various vegetables, if you like thickness, add some rice. Follow recipe.

Ingredients: simple, total time: 2h35 min, 20 serving
  1. 1/2 head of lamb

  2. 1 piece of any lamb meat with bones/ 300 g

  3. 2 Tablespoon of oil

  4. 3 carrots/ diced

  5. 1 parsnip/ diced

  6. 1/2 stalk of celery/ finely chopped

  7. 2 parsley roots / diced

  8. 1/2 celery root diced

  9. 150 ml cup of peas

  10. 2 medium potatoes diced/little cubes

  11. 2 bay leaves

  12. 1 onion/ finely chopped

  13. 1 green root/ diced

  14. 15 peppercorns

  15. 1.5 teaspoon salt

  16. 1 teaspoon of black pepper

  17. 2 teaspoon dry herbal spice/ Vegeta

  18. 30 g butter

  19. 150 ml of cup rice/ optional

  20. handful celery leaf or parsley/ finely chopped

  21. 3 liters of water

Topping/ Optional

  • 1 egg

  • sour cream

  • pinch of salt

  • 150 ml milk

Preparation:
  1. Wash the meat through a jet of cold water and put it in a deep pot with water, if by chance blood accumulates, strain it again and pour new water.

  2. Put the meat to cook for about 1 hour and 30 min on moderate heat. Add the greens and parsnips to the pot, cook them for about 30 minutes, then take them out and put them together with the other vegetables.

  3. During cooking, fat will come out of the meat on the surface, so pick up these deposits with a spoon. It happened to me only once during cooking.

  4. After 1 and a half hours, take out the meat, remove it well from the bones and the head and chop it into small pieces and put it back in the pot. Season with 1 tsp dry spice Vegeta.

  5. While the meat is cooking, prepare all the vegetables as described above.

  6. Take a deep pan, pour a little oil, wait for it to heat up, then add the chopped onion, let it simmer for a few minutes until it has a glassy appearance, and stir. After that, add 1 tsp dry spice/ Vegeta, celery stalk, carrots, potato, celery root, parsnip, green root, peas, bay leafs, peppercorns, and simmer for about 30 minutes, with stirring occasionally during cooking and adding water as needed.

  7. When the vegetables have softened and the liquid has evaporated, add the butter, stir it well into all the ingredients. Remove from the heat and pour all the vegetables into the pot with the meat. Season the soup, add salt, pepper to taste, and cover the pot. Cook for the next 45 minutes, on slightly moderate heat.

  8. When the time is up, you can add the dressing, I didn't add it this time because it bothers my father. Second, the soup will last longer without this topping, so I didn't add them for those reasons! The soup will be definitely very tasty without it. If you like thicker soups, you can add a handful of rice, apply this when you pour all the vegetables into the soup. Put the chopped celery leaf in the soup and stir, immediately turn off the heat. Serve warm with lamb roasts or other dishes. You can add 1 teaspoon of vinegar or lemon juice to this soup if you like. Buon appetito!

NOTE: When you clean lamb head, you throw away the eyes together with the head, as well as some hard veins if you find them, and everything else goes in the soup.

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