Lamb soup Greek style recipe
Greek Lamb Soup – Traditional Recipe for Holidays
Greek lamb soup is a culinary delicacy that combines the intense flavors of lamb with the freshness of vegetables and aromatic spices. This recipe is ideal for the Easter table but can be enjoyed at any other time of the year. Here’s how you can prepare this savory soup step by step to impress family and friends.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6
Ingredients:
- 500 g lamb meat (shoulder or leg)
- 2 large onions
- 2 carrots
- 1 parsley root
- 1 bell pepper (optional, for extra color)
- 2 medium potatoes
- 1 l water
- 3-4 tablespoons olive oil
- 1 bunch of fresh dill
- 1 bunch of fresh parsley
- 1 egg
- 2-3 tablespoons vinegar
- Salt and pepper to taste
Instructions:
1. Preparing the ingredients: Start by cutting the lamb meat into equal-sized cubes so that it cooks evenly. Clean and finely chop the onion, and you can slice the carrots and parsley root into rounds. Peel and cube the potatoes, and if you choose to use the bell pepper, cut it into strips.
2. Cooking the meat: In a large pot, heat the olive oil over medium heat. Add the onion and sauté until it becomes translucent. Add the lamb meat and brown it on all sides for about 10 minutes. This step will add a special flavor to the soup.
3. Adding the vegetables: Once the meat is browned, add the carrots, parsley, bell pepper, and parsley root. Mix well and let them cook together for 5 minutes. Then, add the water and let everything boil.
4. Boiling the soup: Once the water starts to boil, reduce the heat and add the potatoes. Cover the pot with a lid and let it simmer on low heat for 40-50 minutes. Check occasionally, stirring gently.
5. Seasoning: After the meat and vegetables are cooked, add salt and pepper to taste. In a separate bowl, beat the egg with a fork and add the vinegar. To prevent the egg from coagulating, take a few tablespoons of the hot soup and gradually add them to the egg and vinegar mixture, stirring constantly. Then, pour this mixture into the soup, stirring quickly.
6. Finishing the dish: Turn off the heat and add the chopped dill and parsley. These fresh herbs will add a vibrant flavor and an attractive appearance to your soup.
7. Serving: Greek lamb soup is served hot, accompanied by a slice of lemon, which will add a touch of freshness. You can complement this dish with fresh bread or croutons to complete the meal.
Practical tips:
- Choose fresh lamb meat with a thin layer of fat for a richer taste.
- You can experiment with various vegetables, such as celery or zucchini, according to your preferences.
- If you want a more sour soup, you can add more vinegar or lemon juice.
- The soup can also be frozen, but it’s best enjoyed fresh to preserve its flavors.
Greek lamb soup is not only a delicious dish but also an excellent way to bring the family together around the table. Enjoy this unique recipe and savor the traditional flavors!
Greek-style lamb soup is an original version of the lamb soup that is a staple on the Easter table. 1. Clean the meat of skin and tendons, cut it into suitable pieces, wash it, and boil it in 4 liters of water with 1 tablespoon of salt. 2. Clean and wash the vegetables. 3. Cut the carrot, celery, bell pepper, and parsley and parsnip roots into small cubes. 4. Chop the onion finely, and cut the celery stalks into rounds. 5. Heat oil in a large pan, add the vegetables, and sauté them for 5 minutes over high heat, stirring occasionally. 6. Add the sautéed vegetables to the pot where the meat is boiling, cover it with a lid, and let the soup simmer on low heat. 7. When the meat is well cooked (it easily separates from the bones), remove the pot from the heat. 8. In a bowl, mix sour cream with egg yolks, flour, the zest of 1 lemon grated finely, the juice of 2 lemons, garlic, and finely chopped parsley. 9. Put 2 cups of the soup from the pot into a bowl, blend well, then gradually pour the mixture into the pot with the soup, stirring continuously. 10. Adjust with salt and pepper. Serve hot.
Ingredients: Lamb soup recipe: 15 kg lamb meat, 3 onions, 2 carrots, 1 red bell pepper, 1 parsnip root, 1 parsley root, 3 celery stalks, 2 lemons, 500 g sour cream, 4 egg yolks, 1 clove of garlic, 2 tablespoons of flour, 1 bunch of parsley, salt, pepper
