Lamb soup recipe with rice and potatoes

 Ingredients: Lamb soup recipe: head and neck or ribs from lamb, cleaned and washed; 6 black peppercorns; 2 bay leaves; 2 tablespoons of vinegar; 3 liters of water; 40 g of lard; 3 onions, finely chopped; a pinch of coarse salt; 3 carrots, cut into pieces as desired; 1/2 root parsley, finely grated; a piece of celery, finely grated; 700 g of new potatoes, cut as desired; 1 tablespoon of wild thyme or 1/2 tablespoon of garden thyme; a pinch of lovage; 1 teaspoon of finely chopped green tarragon; 5 tablespoons of round grain rice (well washed); freshly ground black pepper; 160 g of sheep's tail fat; 160 g of sour cream with at least 30% fat; finely chopped green parsley to taste.

In a robust kukta, carefully add the lamb meat cut into suitable pieces, ensuring that each piece is evenly coated with spices. Sprinkle in whole peppercorns, which will add a subtle note of spiciness, and bay leaves, which will provide an unmistakable aroma. Then add the vinegar, which will help tenderize the meat and enrich the flavors. Fill with water to the appropriate level, being careful not to exceed the filling limit of the device. Set the appropriate safety measure and choose the pressure at 2. When the indicator rises, reduce the flame and let it simmer for 15 minutes, an essential step to achieve tender and juicy meat. After this period, remove the kukta from the heat and patiently wait for the indicator to drop, signaling that the steam has been released.

Meanwhile, in a skillet or pot, add a little lard and heat it over low heat. Add the finely chopped onion along with coarse salt, letting it sauté slowly for 20 minutes. It will become golden and sweet, and the flavors will intensify. Once the onion is well sautéed, add the diced carrots, celery, and root parsley, continuing to sauté the mixture for another 10 minutes. The flavors will blend perfectly, and the vegetables will become tender.

Remove the lamb meat from the kukta and strain the remaining soup, keeping it for later use. In a large pot, combine the strained soup with the sautéed vegetables and bring the mixture to a boil. Then add the diced potatoes, reduce the flame, and let it simmer for 10 minutes. Then, incorporate the rice along with the spices that will transform the soup into a delicacy: thyme, lovage, and tarragon. Let it boil until the rice is cooked, absorbing all the flavors from the soup.

Once the rice is ready, remove the soup from the heat and add the lamb meat, which will complete the dish. In a separate bowl, mix the sour cream with the jantuiala, an ingredient that will add creaminess. Pour 2-3 ladles of liquid from the soup into the sour cream mixture to temper it, then combine it with the rest of the soup. Sprinkle fresh chopped parsley for an extra touch of freshness, adjusting the seasoning to taste. This lamb soup, with vegetables and rice, will surely become a beloved dish, perfect for family reunion moments. Enjoy every spoonful!

 Tags:  onion greenness honey carrots rice soups potatoes sour cream gluten-free recipes pasta recipes