Lamb Soup on Serbian Way
- Helena Radulovic Toffolon
- Mar 15, 2024
- 4 min read
Updated: Jul 7
A Wonderful and Delicious Soup for a Family Sunday Lunch
When it comes to preparing a delightful meal for a family Sunday lunch, nothing quite compares to a warm, hearty soup that brings everyone together. This particular soup is not just wonderful in flavor but also incredibly delicious, making it an ideal choice for satisfying the appetites of every family member. The best part is that it can be made quickly and easily, allowing you to spend more time enjoying the company of your loved ones rather than laboring in the kitchen.
A Rich Medley of Vegetables and Meat
This soup is a treasure trove of rich flavors, packed with an assortment of fresh vegetables and tender meat that appeal to all ages. The vibrant colors and textures of the vegetables not only enhance the visual appeal of the dish but also contribute essential nutrients, making it a wholesome option for a family meal. Carrots, celery, potatoes, and any other seasonal vegetables you have on hand can be easily incorporated into this recipe, ensuring that it is as nutritious as it is delicious.
The addition of meat—whether it's chicken, beef, or even a savory sausage—adds a depth of flavor that elevates the dish to new heights. As the meat simmers, it releases its juices, enriching the broth and creating a satisfying, hearty base that is sure to please everyone at the table. This soup is versatile, allowing you to customize it based on your family's preferences or whatever ingredients you have available in your fridge.
A Creative Use of Leftovers
One of the most appealing aspects of this soup is its adaptability. I crafted this delightful concoction literally from all the ingredients that were lingering in my fridge, which not only minimizes waste but also showcases the versatility of this dish. Leftover vegetables, bits of meat, and even herbs that might be on their last legs can all find a new life in this fantastic soup. This creative approach not only makes for a delicious meal but also teaches the valuable lesson of resourcefulness in the kitchen.
A Dense and Satisfying Meal
What makes this soup particularly excellent is that it does not require any toppings, which often can complicate the preparation and presentation of a dish. Instead, the way I made it ensures that you gain in density and heartiness with each spoonful. The combination of simmered vegetables and meat creates a thick, satisfying texture that is both comforting and filling. This makes it a perfect choice for a family gathering, where everyone can enjoy a bowl of warmth and nourishment.
Follow the Recipe
To recreate this wonderful soup, follow the recipe closely, and don’t hesitate to make adjustments based on your family’s tastes or what you have on hand. The beauty of this dish lies in its simplicity and flexibility, allowing you to experiment and make it your own. Gather your ingredients, chop them up, and let them simmer together to create a symphony of flavors that will surely become a beloved staple in your family’s Sunday lunch tradition. Enjoy the process of cooking and the joy of sharing a delicious meal with those you love!
Ingredients: for 4-5 liters of soup: 10 serving, total time: 2 h
400 g of lamb ribs/head or another piece of meat
1 onion/ in a piece
160 ml of rice
3 medium potatoes/ diced
4 carrots/ diced - 1 in piece
handful of parsnips/ diced
a handful of celery stalks/ finely chopped
1/2 celery root/ diced
2 cloves of garlic/ cleaned
a handful of peppercorns
3 bay leaves
1 yellow pepper/ diced
2 Tablespoon finely chopped celery leaf/ or parsley
3 teaspoon dry spice/ Vegeta
2 teaspoon salt
black pepper to taste
1 bundle Swiss chard chopped/ or to taste/ optional
1 Tablespoon sour cream/as an addition to the plate.
Preparation:
Prepare all the ingredients as described above.
Pour water into a deep pot of 5 liters, but not to the top so that you have room to put in all the vegetables and meat.
Put the meat and vegetables in the piece, except the yellow pepper, rice, and potatoes. Add the bay leaf and peppercorns. Cook for about 1 hour half-covered on moderate heat.
After the time has passed, remove the onion and throw it away. Remove and dice the vegetables except the garlic and 1 carrot, and return to the pot.
When the meat is soft, remove it from the bones and shred it finely.
When you have chopped the meat into small pieces, return it to the pot and add the rice, 3 teaspoons of dry spice Vegeta, 2 Teaspoons of salt, pepper to taste and reduce heat.
Cook the potatoes separately in a smaller pot. Boil potatoes for about 25 minutes. Strain the potatoes but leave some liquid for blending, you can also use a hand mixer to do this. In the same pot with potatoes, add the chopped carrot into smaller pieces and combine the ingredients, blend it well. You will add this blended mixture towards the end of the soup. Control the taste of the soup and add spices as needed.
At the end, add only a chopped parsley leaf or a celery leaf according to your preference. I used a celery leaf because it has a stronger aroma than parsley,
Serve in deep plates and serve! You can add a spoonful of apple cider vinegar if you like.
This soup goes well as a main dish with roast lamb and can be ideal for another lunch like I have made chicken stick with salad.
Buon appetito!
NOTE:
Keep the soup in the refrigerator for the next 3 to 4 days, you can also put it in the freezer for 30 days. For this soup, you can also add one bundle of Swiss chard, chopped. This herb goes fantastically with this recipe. I would use it, but it's not in season right now. If you use it, put it 15 minutes before the end of cooking, with the fact that you have cleaned it well, washed it and chopped it. Then add the sour cream by the spoonful to the plate.
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