Lamb soup

Lamb Soup Recipe from Bulgaria with Carrots, Celery, Potatoes, and Spices

Region / culture: Bulgaria | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Lamb soup is a hearty and comforting dish that is perfect for a cold winter day. This recipe is packed with flavor and is sure to warm you up from the inside out.

History

Lamb soup has been a popular dish in many cultures for centuries. It is often made with simple ingredients that are readily available, making it a staple in many households.

Ingredients

How to prepare

Cut the meat into pieces and boil it in salted water along with the finely chopped carrots and celery. Cook the finely chopped onion, flour, and tomato paste in butter and some water.
Add the meat, and after about 10 minutes, also add the diced tomatoes.
Once it starts boiling, add the tomato pieces and garlic.
Boil for another 10-15 minutes.
Serve sprinkled with finely chopped parsley, pepper, and cumin.

Variations

Add barley or rice for a heartier soup.
Use lamb shanks instead of diced lamb for a richer flavor.

Cooking Tips & Tricks

Be sure to brown the meat before adding it to the soup to enhance the flavor.

- You can add other vegetables such as peas or corn to make the soup more hearty.

- Adjust the seasonings to your taste preferences.

Serving Suggestions

Serve the lamb soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Browning the meat before adding it to the soup will enhance the flavor.

- Simmering the soup slowly will allow the flavors to meld together.

Ingredient Substitutions

You can use beef or chicken instead of lamb.

- Use olive oil instead of butter for a healthier option.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a dollop of sour cream or a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve this lamb soup with a glass of red wine for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 20g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This soup is rich in vitamins A, C, and K, as well as minerals such as iron and potassium.

Alergens

This recipe contains dairy (butter) and gluten (flour).

Summary

This lamb soup is a well-balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Lamb soup is a delicious and comforting dish that is perfect for a cozy night in. This recipe is easy to make and is sure to become a family favorite. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was at my friend Maria's house for a visit. As soon as I walked in, I was hit with the most incredible aroma coming from the kitchen. Maria was busy stirring a large pot on the stove, and when I asked her what she was making, she simply replied, "Lamb soup."

I had never tried lamb soup before, but the smell alone was enough to make my mouth water. Maria noticed my interest and invited me to stay for dinner. As we sat down at the table, she explained to me how she had learned to make the soup from her grandmother, who had learned it from her grandmother, and so on. The recipe had been passed down through the generations, each cook adding their own twist to make it their own.

As I took my first spoonful of the rich, flavorful broth, I knew I had to learn how to make this soup for myself. Maria graciously shared her recipe with me, and I set out to perfect it in my own kitchen.

Over the years, I have made this lamb soup countless times, each batch better than the last. I have added my own touches here and there, tweaking the seasonings and ingredients to suit my taste. But the heart of the recipe remains the same, a testament to the tradition and love that has been passed down through the years.

To make my lamb soup, you will need:

- 1 pound of lamb stew meat, cut into small cubes

- 1 onion, diced

- 2 carrots, peeled and chopped

- 2 celery stalks, chopped

- 3 cloves of garlic, minced

- 1 teaspoon of dried thyme

- 1 teaspoon of dried rosemary

- 1 bay leaf

- 6 cups of beef broth

- 1 cup of diced tomatoes

- 1 cup of pearl barley

- Salt and pepper to taste

To start, heat a large pot over medium-high heat and add a drizzle of olive oil. Once hot, add the lamb stew meat and brown on all sides. Remove the meat from the pot and set aside.

In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic, thyme, rosemary, and bay leaf, and cook for another minute until fragrant.

Return the browned lamb to the pot and add the beef broth, diced tomatoes, and pearl barley. Bring to a boil, then reduce the heat to low and simmer for 1-1.5 hours, or until the lamb is tender and the barley is cooked through.

Season with salt and pepper to taste before serving. I like to garnish my lamb soup with a sprinkle of fresh parsley for a pop of color and freshness.

Every time I make this lamb soup, I am transported back to that cold winter day at Maria's house. The warm, comforting flavors never fail to bring a smile to my face and warmth to my heart. I am grateful for the opportunity to learn this recipe and carry on the tradition of sharing it with my loved ones.

I hope you enjoy making and sharing this lamb soup recipe with your own family and friends. May it bring you as much joy and comfort as it has brought me over the years. Bon appétit!