Lamb soup recipe with vegetables

Lamb Soup with Vegetables – A Delicacy for Holidays

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Number of servings: 6-8

Lamb soup is an emblematic dish often associated with Easter celebrations. This dish not only offers a rich and comforting flavor but also an opportunity to gather the family around the table. The intense flavors of lamb meat blend perfectly with those of fresh vegetables, resulting in a savory and traditional soup.

Ingredients

- 700 g lamb meat with bone (back, head, neck - I chose the neck for a richer taste)
- 1 large potato or 2 medium ones
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 yellow bell pepper
- 1 medium tomato, peeled
- 1 parsnip root
- 1 parsley root
- 3-4 medium but thin carrots
- 1 bunch of fresh parsley
- 1 bunch of dill
- 1/2 bunch of lovage
- 1/4 celery
- 2 small onions
- 1 bunch of green onions
- 200 ml sour cream
- 1 egg yolk
- 1-2 tablespoons of Delikat, Vegeta or Maggi
- Salt and pepper to taste
- 1 liter of borscht or 2-3 tablespoons of magic borscht or the juice of a lemon
- Boiling water

Preparation

1. Preparing the lamb meat
Start by cleaning the lamb meat of any membranes and cutting it into large pieces. Choose a tall pot that is large enough to hold all the ingredients. Add the pieces of lamb along with one chopped onion and sauté for 5-7 minutes until the onion becomes transparent. This step will help intensify the flavors.

2. Boiling the meat
After the onion has sautéed, add 2-2.5 liters of cold water to the pot. Let everything boil over medium heat for 20 minutes, allowing the flavor of the lamb to diffuse into the water. Make sure to remove the foam and fat that accumulates on top with a skimmer as needed. This will ensure a clear and tasty soup.

3. Preparing the vegetables
Meanwhile, wash and clean all the vegetables. Cut the potato and peppers into small cubes, and the carrots, parsnip, and parsley root into thin rounds for a pleasant appearance. The tomato should also be chopped after peeling.

4. Sautéing the vegetables
In another 4-5 liter pot, add 4-5 tablespoons of olive oil. Sauté the dry onion and green onion for 3-4 minutes until they change color. Add the tomato and, after a few minutes, all the other previously prepared vegetables. Let them cook over low heat for 10 minutes, stirring occasionally.

5. Adding the meat
After the vegetables have sautéed lightly, add the pieces of lamb and the broth in which it boiled. Let them boil together for 25-35 minutes until the meat and vegetables become tender.

6. Finalizing the soup
After the vegetables and meat have boiled, add the finely chopped greens, but remember to keep half of the parsley and lovage to sprinkle on top when serving. Let it boil for another 5 minutes. Then, you can add the borscht or lemon juice, along with 1-2 cups of boiling water, to adjust the consistency of the soup. If it is too thick, feel free to add boiling water and 1-2 tablespoons of Vegeta.

7. Creaming
In a bowl, beat the sour cream with the egg yolk. Add a ladle of hot broth and mix well to homogenize. Then, pour the mixture into the pot with the soup, stirring continuously. Let it boil for another 5 minutes, adding salt and pepper to taste.

8. Serving
The lamb soup is served hot, sprinkled with chopped green parsley and freshly ground black pepper. If you like spicy flavors, you can add a hot pepper on the side for an extra kick.

Practical Tips

- Meat selection: Choose fresh lamb meat with a pinkish appearance and evenly distributed fat for a richer and tastier soup.
- Rich soup: If you want a heartier soup, you can also add cooked beans or lentils, turning it into a standalone dish.
- Summer flavors: In the warm season, you can also add zucchini or green beans to give the soup a fresh look and a special flavor.
- Vegetarian option: For a vegetarian version, you can replace the meat with mushrooms and use broth or spiced water for a similar taste.

Combinations and Suggestions

Lamb soup pairs perfectly with a serving of warm polenta or freshly baked homemade bread. Additionally, a glass of dry white wine or a fruit compote can perfectly complement the meal.

Calories and Nutritional Benefits

This lamb soup is rich in protein due to the lamb meat, while the vegetables add a significant supply of vitamins and minerals. A serving of soup can have approximately 300-400 calories, depending on the ingredients used. It is an excellent choice to celebrate special moments with loved ones, providing both comfort and necessary nutrients.

Frequently Asked Questions

Can I use other types of meat?
Absolutely! The soup can also be made with beef or chicken, depending on your preferences.

How can I store the soup?
The soup stores well in the refrigerator for 2-3 days. You can reheat it on the stove or in the microwave.

Is it possible to freeze the soup?
Yes, the soup can be frozen. Make sure to let it cool completely before placing it in freezing containers.

I hope you have a clear idea of how to prepare this delicious lamb soup with vegetables. Don’t forget to enjoy every step of the cooking process and share the soup with your loved ones. Enjoy your meal!

 Ingredients: -700g meat with bone (back, head, neck, etc.) - I chose neck - 1 large potato or 2 medium ones - 1/2 red bell pepper - 1/2 green bell pepper - 1/2 yellow bell pepper - 1 medium peeled tomato - 1 parsnip root - 1 parsley root - 3-4 medium but thin carrots - 1 bunch of parsley - 1 bunch of dill - 1/2 bunch of lovage - 1/4 celery - 2 small onions - 1 bunch of green onions - 200 ml sour cream - 1 egg yolk - 1-2 tablespoons Delikat, Vegeta or Maggi - salt - pepper - 1 liter of borscht or 2-3 tablespoons of magic borscht or juice from a lemon - boiling water