Boiled lamb in a stew

Lamb Soup with Jantuit – An Unforgettable Traditional Recipe

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6

Lamb soup with jantuit is a recipe that takes us back to the traditions of the shepherd's hut, where natural flavors and fresh ingredients come together harmoniously. This soup is not just a delicious dish, but also a story of community, labor, and the joy of sharing hearty meals. Jantuit, a special ingredient obtained from the cheese-making process, gives it a unique, unmistakable taste. You will discover that although the ingredients are simple, the soup has a profound impact on flavors.

Necessary ingredients:

- 1 young lamb, cut into pieces (including the head, liver, and heart)
- 3 ripe tomatoes, peeled and chopped
- 2 bell peppers (preferably red or green)
- 2 medium carrots
- Garlic, to taste (usually 4-5 cloves)
- 1.5 liters of jantuit
- 500 g sour cream
- Salt, to taste
- Pepper, to taste
- A bunch of thyme
- A bunch of dill
- A bunch of parsley
- A bunch of lovage
- A bunch of sorrel (optional)
- Tarragon, to taste

Preparation of lamb soup with jantuit:

1. Preparing the lamb: Wash the pieces of lamb well under cold running water. Make sure to remove any impurities. This step is essential to obtain a clean and tasty soup.

2. Boiling the lamb: Place the lamb in a large pot and cover it with cold water. Put the pot on high heat and let it boil. Don’t worry if you see foam on the surface; this forms from the impurities of the meat. Remove it with a skimmer to achieve a clear broth. Boil the lamb for about 1 hour or until the meat becomes tender and a fork easily penetrates it.

3. Adding the vegetables: Once the lamb is nearly cooked, add the onion (chopped finely), carrot (sliced), and pepper (diced). Let everything boil together for 20 minutes. These vegetables will add flavor and sweetness to the soup.

4. Tomatoes and jantuit: After 20 minutes, add the peeled and diced tomatoes. Then, pour in the jantuit. Mix well and let the soup boil for another 10 minutes, so the flavors combine.

5. Finalizing the dish: Now, it’s time to add the chopped garlic and sour cream. Let the soup boil for another 20 minutes, stirring occasionally. The garlic will give an intense and savory flavor, while the sour cream will enrich the soup's texture.

6. Seasoning: Finally, add the washed and chopped greens (except for the thyme bouquet, which is tied with string and added whole) and season with salt and pepper to taste. Let the soup boil for a few more minutes, then remove the thyme bouquets.

Serving: The soup is served hot, in clay bowls, and each portion can be garnished with fresh greens, such as dill or parsley. It is a dish that is well appreciated and will surely bring smiles to the faces of loved ones.

Useful tips:

- Jantuit: If you don’t have jantuit, you can use cottage cheese or diluted Greek yogurt. However, jantuit offers an authentic flavor, so I recommend you seek it out.
- Vegetables: You can also add other vegetables, such as celery or potatoes, to give it more consistency.
- Spices: Don’t hesitate to experiment with spices. A hint of paprika or fried garlic can transform the recipe.

Frequently asked questions:

1. How long should the lamb be boiled?: Boiling time may vary depending on the size of the pieces. Usually, 1 hour is sufficient, but make sure a fork easily penetrates the meat.
2. Can I make the soup with beef or pork?: Yes, you can adapt the recipe using other types of meat, but the taste will be different.
3. Can the soup be frozen?: I do not recommend freezing the soup with sour cream, as the texture may change. It is better to consume it fresh.

Combine with: Lamb soup with jantuit pairs wonderfully with warm polenta and a little grated cheese on top. Additionally, a dry white wine can perfectly complement the meal.

I wish you happy cooking and many joyful moments with your loved ones! This lamb soup with jantuit is not just a dish, but a culinary experience full of tradition and flavor. Savor every spoonful and let yourself be carried away by its aromas!

 Ingredients: a lamb water :)))) 3 tomatoes two peppers two carrots garlic, (to taste) 1.5 l of whey (the product left after making cheese at the sheepfold; so you make the cheese, ricotta, and what remains is this goodness :d) 500 g sour cream salt pepper thyme dill parsley lovage lamb's quarters tarragon

 Tags:  honey jacket sour cream tomatoes