Lamb Soup (Janjeca juha)

Lamb Soup (Janjeca juha) Recipe from Croatia - Ingredients and Instructions

Region / culture: Croatia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Lamb Soup, also known as Janjeca juha, is a traditional Croatian dish that is hearty, flavorful, and perfect for a cold winter day. This soup is made with tender lamb meat, a variety of root vegetables, rice, and savory spices, creating a delicious and comforting meal.

History

Lamb Soup has been a staple in Croatian cuisine for generations, with each family adding their own unique twist to the recipe. This soup is often served during special occasions and family gatherings, bringing warmth and comfort to all who enjoy it.

Ingredients

14 oz (400 g) lamb meat
1 bunch root vegetables
2 oz (50 g) rice
2 oz (50 g) savoy cabbage
2 egg yolks
2 cloves garlic
1 onion
1 bay leaf
4-5 peppercorns
juice of 1 lemon
4 fl oz (100 ml) smetana
salt
pepper
parsley
1 tbsp of mixed spices

How to prepare

Thoroughly wash the meat and vegetables and cut them into cubes. Cut the savoy cabbage into strips. Mix the egg yolks with the smetana and lemon juice. Chop the parsley.
Place the meat in a sufficient amount of water and bring it to a boil. Skim off any impurities, then add the cubed vegetables, onion, garlic cloves, bay leaf, salt, pepper, and spices. Boil the cabbage separately.
Cook the rice in salted water, then drain and rinse it well under cold running water. Once the meat is tender, strain the soup and set aside the meat and vegetables. Slowly add the mixture of egg yolk, smetana, etc. to the soup, stirring constantly. Then add the rice, meat, and vegetables, and sprinkle with chopped parsley.

Variations

Add diced tomatoes or tomato paste for a richer flavor.
Substitute lamb meat with beef or chicken for a different twist.
Add a splash of red wine for a deeper depth of flavor.

Cooking Tips & Tricks

Be sure to skim off any impurities that rise to the surface of the soup while it is cooking to ensure a clear and flavorful broth.

- Cooking the rice separately and rinsing it well under cold water will prevent it from becoming mushy when added to the soup.

- Adding the mixture of egg yolk, smetana, and lemon juice slowly to the soup while stirring constantly will prevent the soup from curdling.

Serving Suggestions

Lamb Soup is best served hot with a side of crusty bread or garlic toast. Garnish with fresh parsley for added flavor.

Cooking Techniques

Boiling the meat and vegetables separately will ensure that each ingredient is cooked to perfection.

- Slowly adding the egg yolk and smetana mixture to the soup while stirring constantly will create a creamy and velvety texture.

Ingredient Substitutions

Use Greek yogurt as a substitute for smetana.

- Substitute white rice with brown rice or barley for a healthier option.

Make Ahead Tips

Lamb Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop over low heat before serving.

Presentation Ideas

Serve Lamb Soup in individual bowls garnished with a dollop of smetana and a sprinkle of chopped parsley for a beautiful presentation.

Pairing Recommendations

Pair Lamb Soup with a crisp green salad or a side of pickled vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover Lamb Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Lamb Soup contains approximately 300 calories.

Carbohydrates

The Lamb Soup contains approximately 20 grams of carbohydrates per serving.

Fats

The Lamb Soup contains approximately 10 grams of fats per serving.

Proteins

The Lamb Soup contains approximately 25 grams of proteins per serving.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium, which are essential for overall health and well-being.

Alergens

This recipe contains eggs and dairy (smetana), which may be allergens for some individuals.

Summary

Overall, Lamb Soup is a nutritious and balanced meal that provides a good source of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Lamb Soup is a delicious and comforting dish that is perfect for a cozy night in. With its tender lamb meat, hearty vegetables, and flavorful broth, this soup is sure to warm you up from the inside out. Enjoy a bowl of this traditional Croatian dish with your loved ones for a satisfying and nourishing meal.

How did I get this recipe?

I can't forget the first time I saw this recipe for Lamb Soup, or as we call it in our language, Janjeca Juha. It was a crisp autumn day, with the leaves falling delicately from the trees, creating a colorful carpet on the ground. I was visiting my dear friend Ana, who lived in a charming little village nestled in the hills of our homeland.

Ana was a talented cook, known throughout the village for her delicious meals. She had a warmth about her that made everyone feel welcome in her home. As soon as I arrived, she greeted me with a smile and a hug, and ushered me into her cozy kitchen where the aroma of something delicious was already wafting through the air.

I watched in awe as Ana expertly chopped vegetables, seared the lamb, and simmered the broth for what seemed like hours. She moved with such grace and precision, as if she had been cooking this dish her entire life. I couldn't help but ask her what the secret was behind her amazing Janjeca Juha.

With a twinkle in her eye, Ana revealed that the recipe had been passed down through generations in her family. It was a cherished heirloom, she explained, that had been carefully guarded and perfected over the years. She invited me to stay and help her prepare the soup, eager to share the tradition with me.

As we worked side by side, Ana shared stories of her childhood, of learning to cook at her grandmother's side, of the laughter and love that filled her family's kitchen. I listened intently, absorbing every detail, as if the memories were my own. I could almost taste the nostalgia in every spoonful of the soup.

Finally, after hours of simmering and stirring, the Janjeca Juha was ready. Ana ladled steaming bowls of the fragrant soup, garnishing each with a sprinkle of parsley and a dollop of sour cream. The first bite was a revelation – tender pieces of lamb, flavorful broth, and a medley of vegetables that danced on my tongue.

I knew in that moment that I had to learn this recipe, to make it my own and pass it down to future generations. Ana smiled knowingly, as if she had been waiting for this moment all along. She handed me a worn recipe card, yellowed with age and stained with years of use. It was written in her grandmother's elegant script, a testament to the love and care that had gone into perfecting the Janjeca Juha.

I left Ana's house that day with a heart full of gratitude and a head full of memories. I couldn't wait to recreate the soup in my own kitchen, to share it with my family and friends, to carry on the tradition that had been passed down to me.

And so, over the years, I made the Janjeca Juha time and time again. Each batch was a labor of love, a tribute to the friendship and heritage that had inspired me. And with each spoonful, I felt connected to my past, to the generations of women who had come before me, and to the simple joy of sharing a meal with those we love.

To this day, whenever I make Janjeca Juha, I think of Ana and her grandmother, of the laughter and warmth that filled their kitchen, and of the tradition that binds us all together. And I am grateful, every time, for the gift of this timeless recipe that has brought so much joy and nourishment to my life.