Sweet lamb soup

Sweet lamb soup: A culinary journey full of flavor and tradition

Preparation time: 60 minutes Cooking time: 90 minutes Total: 150 minutes Number of servings: 6-8

Sweet lamb soup is a dish that combines the perfection of taste with culinary tradition. This recipe has deep roots in our cuisine, often prepared during special moments, such as holidays or family gatherings. Its rich aroma and velvety texture make it an unforgettable main course.

Ingredients for sweet lamb soup:

For the marinade:
- 500 g lamb neck
- 300 g meat from the lamb's belly
- 200 g lamb shank
- 100 ml olive oil
- 250 ml semi-dry white wine
- 1 yellow onion
- 2 bay leaves
- 1 teaspoon garam masala spice mix
- 1 teaspoon wild thyme
- Aromatic salt a la Panacris

For preparation:
- 2 carrots, diced
- 200 g celery, diced
- 1 parsnip, diced
- 1/2 kohlrabi, diced
- 1 parsley root, diced
- 1 red bell pepper, diced
- 2 yellow onions, chopped
- 1 tablespoon dried tarragon
- Iodized salt, to taste
- Freshly ground pepper, to taste
- 2 bay leaves

For serving the soup:
- 3 egg yolks
- 300 ml sour cream

Step-by-step preparation:

1. Marinating the meat: Start by marinating the pieces of meat for about 48 hours. This is an essential step as marinating helps tenderize the meat and gives it a deep flavor. In a large bowl, combine the olive oil, white wine, chopped onion, bay leaves, garam masala spices, wild thyme, and aromatic salt. Add the pieces of meat and ensure they are completely covered by the marinade. Cover the bowl and refrigerate.

2. Boiling the meat: After the marinating time has passed, remove the meat from the bowl and rinse it under cold running water to remove excess marinade. Place the pieces of meat in a large pot, cover them with cold water, and bring to a boil. It is important not to add salt now, as it could toughen the meat. Boil over medium heat for 35 minutes, partially covering the pot with a lid. Don't forget to skim the soup if necessary to achieve a clear liquid.

3. Preparing the vegetables: In the meantime, peel and chop all the vegetables. Carrots, celery, parsnip, kohlrabi, parsley root, bell pepper, and onion will add sweetness and flavor to your soup. In a skillet, heat a little sunflower oil and sauté the chopped vegetables over medium heat for 5-7 minutes until they become slightly soft.

4. Combining the ingredients: After the meat has boiled, add the sautéed vegetables to the pot, along with the broth in which the meat has boiled, until everything is covered. Simmer uncovered on low heat for 30 minutes to allow the flavors to develop.

5. Seasoning: About 25 minutes before serving, add salt, freshly ground pepper, and dried tarragon, adjusting the spices to taste. This will give the soup that final touch of flavor and allow the aromas to blend perfectly.

6. Thickening the soup: When the soup is almost ready, it's time to thicken it. Whisk the egg yolks well with the sour cream in a separate bowl. Start adding a spoonful of hot soup to the egg and cream mixture, stirring constantly to temper the eggs. Then, pour the mixture into the pot, stirring quickly to prevent curdling. This technique will give the soup a creamy texture and a beautiful golden color.

7. Serving: Sweet lamb soup is served hot, garnished with finely chopped lovage, and if you like, you can add hot pepper or a splash of vinegar or lemon juice for extra acidity. This soup is perfect alongside a slice of fresh bread or warm polenta.

Useful tips:

- You can vary the type of meat used, trying other parts of the lamb, but make sure they are well marinated for optimal flavor.
- If you don't have tarragon, you can use dill or fresh parsley for a different flavor.
- The soup can be stored in the refrigerator for 2-3 days and is even tastier the next day when the flavors have had time to develop.

Nutritional benefits: Lamb soup is an excellent source of protein, vitamins, and minerals. Lamb meat is rich in iron, zinc, and B vitamins, beneficial for the immune system and skin health. The vegetables add fiber and antioxidants, thus contributing to a balanced diet.

Frequently asked questions:

1. Can I replace lamb with another type of meat? Yes, you can use beef or chicken, but the cooking time will vary.

2. Do I need to use wine in the marinade? Wine helps tenderize the meat and intensify the flavors, but you can omit this ingredient if you prefer a non-alcoholic recipe.

3. How can I make the soup spicier? Add fresh hot pepper or chili flakes during cooking to achieve a spicier taste.

This sweet lamb soup recipe is an excellent choice for gathering the family at the table and creating unforgettable memories. So, put on your apron, prepare the ingredients, and enjoy an unforgettable culinary experience. Happy cooking and bon appétit!

 Ingredients: lamb head meat from the belly of the lamb pieces of back. For the marinade: olive oil, semi-dry white wine, yellow onion, bay leaves, garam masala spices, wild thyme, aromatic salt a la Panacris. For preparation: carrot 2 pieces, celery root approx. 200 g, parsnip 1 piece, onion 1/2 piece, parsley root 1 piece, red bell pepper 1 piece, yellow onion 2 pieces, iodized salt, freshly ground pepper, bay leaf. For serving the soup: egg yolk 3 pieces, sour cream approx. 300 ml.