- 1 kg of lamb with bones (ribs, head, neck, thighs, etc.)
- 1 white onion
- 2 carrots
- 3 green onions
- 1 bell pepper
- Parsley root or parsnip
- 100 g celery root
- 2 diced potatoes (or 2 tablespoons rice)
- 1 top of paprika
- 1 link of larch
- 1 loboda connection
- 1 leurda tie
- 300 ml borscht or sorrel
- Lemon juice
- 400 g sour cream
- 3 yolks
- Parsley leaves, leurda, dill
- Chopped garlic
A lamb soup, mutton soup or a Moldovan lamb borscht are served mainly in spring, during Easter, but can also be prepared on other occasions. The flavoring is done using seasonal greens, such as leurda, green larch or loboda, and you can add chopped green garlic, towards the end, and the borscht will traditionally sour the preparation.
It can be seasoned with sour cream and egg yolk in the Transylvanian lamb soup version or served simply, after the preparation process is over. For the ideal taste of this lamb soup, the bones with meat on them will be used, so that the marrow and the fat offer a special aroma.
Goat or lamb soup can be prepared on the stove, in the pot, and this recipe, like other similar ones, is also good for a multicooker where you will not have to worry about dirty appliances if the pot catches fire, for example.
The preparation is standard, first boiling the bones (lamb's head, leg, neck, ribs, etc.) in a large pot of water and a teaspoon of salt, when it starts to boil throwing water. (when it catches foam on the surface), replacing it with fresh water and putting it back to the boil, in order to have a clear and beautiful goat borscht.
Cover the pot with a lid and let it boil for half an hour, during which time cut the vegetables into cubes (for the lamb soup with potatoes, they will be added towards the end), then add them to the pot and let them boil. . Put the paprika and hot pepper to change the flavor and fill with water until the meat is covered with three fingers of liquid, because it will decrease.
When the other vegetables are cooked, add the rice or diced potatoes in the pot and, after they are checked and ready, add the borscht to get the lamb soup with sour borscht.
If you don't like it this way, you can also get a sour taste of lamb soup with sorrel, cutting a bunch of sorrel on top, or lamb soup with tarragon, where you put chopped tarragon.
After boiling a few more times, season with salt and borscht, turn off the heat and remove the lid.
Ten minutes later, chopped greens (loboda, larch, leurda) are added to preserve their color and vitamin content and for the taste to be intensified.
If you like lamb soup with sour cream, you will make a mixture of sour cream and yolks, as well as the juice of half a lemon with salt, putting in it a soup polish and adding it to the pot taken from the fire, mixing well with a goal, so that the egg does not coagulate.
Serve hot or hot, with bread, hot peppers, sour cream or lemon, for later souring.
In the same way the sheep soup is prepared where the cooking time can be slightly different, depending on the tenderness of the meat. Hoping that, since you know how to make Moldovan lamb soup, the dish will be to your taste, I wish you good appetite!