Kid soup

Kid Soup - A Traditional Recipe for the Soul and Body

Kid soup is a delicacy that reminds us of family meals filled with delights, where the rich aroma and intense flavor of fresh meat intertwine with aromatic vegetables. This recipe is not just a meal, but a story passed down from generation to generation. Get ready to discover a comforting dish, easy to make, perfect for any season!

Total preparation time: 2 hours
Number of servings: 6-8

Necessary ingredients:

- 1 kg of kid meat with bone (neck, tail, ribs, back, even head and any other leftover pieces)
- 2 onions
- 1 parsnip root
- 1 carrot
- 1 parsley root
- 1 small celery
- 1 bell pepper (preferably sweet)
- 5-6 green onion stalks
- A bunch of lovage
- A handful of rice (approximately 30 g)
- 2 egg yolks
- 200 g of cooking cream
- 500 ml of borscht
- Salt, to taste
- Water (approximately 6 liters)

Preparing the kid soup:

1. Preparing the base: Start by preparing the stove and a large pot. Pour approximately 6 liters of cold water into the pot and add a teaspoon of salt. Bring the water to a boil.

2. Adding the meat: Once the water starts boiling, add the kid meat. This will provide a rich flavor and unmistakable aroma. Optionally, you can add a bay leaf and a few peppercorns to enhance the flavor. Let it boil.

3. Preparing the vegetables: While the meat is boiling, wash and prepare the vegetables. Cut the green onion into rings, and chop the parsnip, carrot, parsley, and celery into small cubes. Slice the bell pepper into thin strips, and finely chop the lovage.

4. Skimming the soup: After the meat has started boiling, foam will form on the surface. It is important to skim this foam with a ladle, so the soup will be clear and appetizing. Repeat the skimming process every few minutes for 30-40 minutes.

5. Adding the vegetables: Once the soup has become clear, add the onion, carrot, parsnip root, celery, parsley, and bell pepper to the pot. Stir gently and let it boil over medium heat for about 30 minutes.

6. Sautéing the vegetables (optional): For added flavor, you can sauté the vegetables (celery, carrot, parsnip, and parsley) for 5 minutes in 2 tablespoons of oil, with a pinch of salt, in a covered pot.

7. Preparing the borscht: In a separate pot, pour the borscht and let it boil. This will add acidity and a distinctive taste to the soup.

8. Adding the rice: After 30 minutes of boiling the vegetables, add the rice to the soup. If necessary, add hot water to maintain optimal consistency. Stir gently and let it boil for another 15 minutes.

9. Adding the greens: 10 minutes after adding the rice, you can introduce a bunch of sorrel, Swiss chard, or even spinach, finely chopped. These will add color and additional nutrients.

10. Seasoning the soup: Add the finely chopped green onion and season with salt, to taste. Pour the boiling borscht into the soup, stir well and let it boil for another 5 minutes.

11. Finalizing the soup: The boiled meat can be removed from the soup, deboned, and cut into smaller pieces, then returned to the pot. If desired, you can sour the soup with lemon juice or vinegar, depending on personal preferences.

12. Thickening the soup: In a separate bowl, add 3-4 ladles of soup over the mixture of cream and egg yolks and mix well. This will add a creamy texture and rich flavor. Pour the mixture into the soup, stirring continuously to prevent the yolks from coagulating.

13. Serving: Sprinkle the chopped lovage (or tarragon, if preferred) on top and stir gently. The soup is now ready to serve! Enjoy this dish warm, alongside a slice of fresh bread or polenta.

Useful tips:

- Choosing the meat: Kid meat is more tender and has a distinct flavor, but you can also use lamb or a combination of meat with bone for a more complex taste.
- A sourer soup: If you want a sourer soup, adjust the amount of borscht or add lemon juice.
- Variations: Experiment with other vegetables, such as zucchini or green beans. You can also add spices like cumin or dill to customize the flavor.
- Nutrition: Kid soup is rich in protein and vitamins due to the fresh vegetables, making it a healthy choice for a balanced meal.

Frequently asked questions:

1. How long can I keep the soup? Kid soup can be stored in the refrigerator for 2-3 days. It can be frozen, but the texture of the vegetables may suffer.
2. Can I replace the kid meat? Of course! You can use lamb or even plant-based options like tofu for a vegetarian variant.
3. What can I do with the leftovers? Leftover soup can be used to create a delicious pasta soup or rice with vegetables.

This kid soup is not just a recipe, but an invitation to savor moments spent with loved ones. Enjoy every bite and relish the rich flavors of a traditional meal!

 Ingredients: 1 kg of bone-in goat meat cut into pieces and washed (neck, tail, ribs, back, even head and any other leftover bits after butchering) 2 onions peeled and washed 1 parsnip root peeled and washed 1 carrot peeled and washed 1 parsley root peeled and washed 1 small celery, peeled and washed 1 bell pepper peeled and washed 5-6 green onion stalks peeled and washed 1 bunch of lovage washed a handful of rice (30 g) 2 egg yolks 200 g of cooking cream 500 ml of borscht water