Here is one of my recipes for lamb soup, phenomenal and rich in various vegetables and spices, the smell and taste is fantastic, I always make it when I make roast lamb. It is very pleasant both in winter and summer. I recommend you make it. Follow recipe.
Ingredients: medium, total time: 2h and 15 min., 6 servings
400 g of lamb meat any
2 carrots/ cut into rings or cubes
1 primrose root
1 small celery root/ finely chopped
1 large leek or 2 onions/ finely chopped
1 green fresh pepper/ finely chopped, diced
can also 1 fresh peeled diced tomato/ diced
1 teaspoon flour
oil
a few bay leaves
peppercorns and ground red peppers
dry spices/Vegeta, salt to taste
primrose leaf
water 2 liters
salt and pepper to taste
1 tsp dry spice Vegeta
Spray:
1 egg yolk +100 ml sour cream
Preparation:
Grate one carrot, and fry in oil, add finely chop the leek or onion, add the lamb meat and sauté. Carrot, celery stalk, parsley root, paprika cut to the desired size, add it and simmer.
If you want, you can also put tomatoes this time.
When the vegetables are tender, add the diced bay leaf, peppercorns and a little allspice. Pour water and cook 45 min.
When the meat and vegetables are cooked, strain, separate the meat and return the soup to the stove. Continue to cook for about 40 minutes.
Stir a teaspoon of flour with a little lukewarm water or milk and add to the broth and let it boil for 2–3 minutes. Add seasoning and ground pepper.
Put egg yolks and 3 Tbsp of sour cream in a larger bowl, or as much as you like, mix well.
Reduce heat to low, slowly add the hot soup with a pouring spoon, quickly stir with a wire so that it does not clump, extinguish the fire immediately!
Add the primrose leaf and return the vegetables and meat to the soup and serve. You can add a few drops of lemon juice or apple vinegar to the plate.
Buon appetito!
NOTE: If you don't like pepper you can change it with another vegetables' spinach, sorrel plant, chard, rice, peas, potatoes. Either way, this soup will be delicious! This broth cooks for about 2 hours at least, I cooked it for about 1 hour and 45 minutes! I took the lamb meat with the bones, so I had to take it out and drain it, you can use any part of the lamb, maybe the head from the shoulders to the legs, shoulder, mole meat…
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