Sour Soup with Lamb I

Sour Soup with Lamb Recipe | Hearty Vegetarian Soup from Romania

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Sour Soup with Lamb I is a traditional Romanian dish that is hearty, flavorful, and perfect for a cold winter day. This soup is made with tender pieces of lamb, vegetables, rice, and a tangy borş (fermented wheat bran) that gives it a unique sour taste.

History

Sour Soup with Lamb I has been a staple in Romanian cuisine for centuries. It is a dish that is often enjoyed during holidays and special occasions, as it is a comforting and satisfying meal that brings people together.

Ingredients

1.75 lb / 750 g lamb
1 qt / 1 liter water
0.5 qt / 0.5 liter borş
1 onion
1 carrot
1 parsley root
1 green pepper
5 – 6 tomatoes
2 tbsp rice
lovage
salt

How to prepare

Cut the lamb into pieces and place them in a pot to boil. Remove any foam that forms on the surface periodically.
Add salt, quartered carrot, onion, and parsley root to the pot.
Cover the pot and let the ingredients boil slowly until the lamb is tender.
Remove the lamb pieces from the pot and transfer them to a clean pot. Discard the cooked vegetables and strain the liquid.
Pour the strained liquid into the pot with the lamb pieces.
Add rice, borş, green pepper, and tomato to the pot. Continue boiling until the rice is cooked.
Stir in the chopped lovage. Before serving, add a beaten egg or a few tablespoons of sour cream.

Variations

Substitute the lamb with beef or chicken for a different flavor.
Add chopped dill or parsley for a fresh herb flavor.
Use lemon juice or vinegar instead of borş for a different sour taste.

Cooking Tips & Tricks

Be sure to remove any foam that forms on the surface of the soup while boiling the lamb to ensure a clear broth.

- Adding a beaten egg or sour cream at the end of cooking will give the soup a creamy texture and add richness to the flavor.

- Adjust the amount of salt and lovage to taste, as these ingredients can vary in intensity.

Serving Suggestions

Sour Soup with Lamb I is best served hot with a dollop of sour cream on top and a side of crusty bread.

Cooking Techniques

Boiling the lamb slowly will ensure that it becomes tender and flavorful.

- Straining the liquid and discarding the cooked vegetables will result in a clear and clean broth.

Ingredient Substitutions

Use beef or chicken instead of lamb.

- Use lemon juice or vinegar instead of borş.

Make Ahead Tips

Sour Soup with Lamb I can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Serve Sour Soup with Lamb I in individual bowls garnished with a sprig of fresh lovage or parsley for a beautiful presentation.

Pairing Recommendations

Sour Soup with Lamb I pairs well with a light salad or pickled vegetables on the side.

Storage and Reheating Instructions

Store leftover Sour Soup with Lamb I in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

Each serving of Sour Soup with Lamb I contains approximately 350 calories.

Carbohydrates

Each serving of Sour Soup with Lamb I contains approximately 20 grams of carbohydrates.

Fats

Each serving of Sour Soup with Lamb I contains approximately 15 grams of fats.

Proteins

Each serving of Sour Soup with Lamb I contains approximately 30 grams of proteins.

Vitamins and minerals

Sour Soup with Lamb I is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

Sour Soup with Lamb I contains wheat and dairy allergens.

Summary

Sour Soup with Lamb I is a nutritious and balanced meal that provides a good amount of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sour Soup with Lamb I is a delicious and comforting dish that is perfect for a cold winter day. With its tender pieces of lamb, tangy borş, and hearty vegetables, this soup is sure to warm you up from the inside out. Enjoy it with a dollop of sour cream and a side of crusty bread for a satisfying meal.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Sour Soup with Lamb. It was many years ago, when I was a young girl living in a small village in the countryside. My grandmother, who was an excellent cook, had been preparing this soup for a family gathering. I watched her painstakingly dice the vegetables, simmer the lamb in a fragrant broth, and add the perfect amount of vinegar to give the soup its signature tangy flavor.

As I sat at the kitchen table, I could not help but be mesmerized by the way my grandmother moved with such grace and precision. She seemed to have an innate sense of flavor and balance, knowing exactly how much of each ingredient to add to create a harmonious dish. I knew in that moment that I wanted to learn everything I could from her.

After the soup had simmered for hours, my grandmother ladled out steaming bowls for our family to enjoy. The savory broth warmed me from the inside out, and the tender pieces of lamb practically melted in my mouth. The sharp tang of the vinegar cut through the richness of the meat, creating a symphony of flavors that danced on my taste buds.

I begged my grandmother to teach me how to make the soup, and she smiled at me with a twinkle in her eye. "It will take time and practice, my dear," she said, "but I am happy to pass on this recipe to you." And so began my journey to mastering the art of making Sour Soup with Lamb.

Over the years, I watched my grandmother make the soup countless times. I helped her chop vegetables, stir the pot, and taste for seasoning. I listened as she shared stories of where she had learned the recipe – from a traveling chef who had passed through the village, from a neighbor who had grown up in a far-off land where sour soups were a staple of the cuisine.

Each time we made the soup together, my grandmother taught me something new. She showed me how to adjust the amount of vinegar based on the acidity of the tomatoes, how to season the broth with just the right mix of herbs and spices, how to achieve the perfect balance of savory, sour, and sweet flavors that made this dish so special.

As I grew older, I began to experiment with the recipe on my own. I added my own twists and variations, incorporating ingredients that I had picked up from my travels or heard about from friends. I discovered that the beauty of this soup was its versatility – it could be made with lamb, beef, or even tofu, and still taste delicious.

I started to share the recipe with friends and family, hosting dinner parties where the Sour Soup with Lamb was always the star of the show. I loved seeing the looks of delight on their faces as they took their first spoonful, the flavors exploding in their mouths in a burst of umami goodness.

As the years passed, I continued to refine my skills and deepen my understanding of this beloved recipe. I learned to trust my instincts in the kitchen, to rely on my sense of taste and smell to guide me in creating a dish that was truly special.

And now, as I sit here reminiscing about the journey that brought me to where I am today, I am filled with gratitude for my grandmother and the wisdom she passed down to me. The Sour Soup with Lamb will always hold a special place in my heart, a reminder of the love and dedication that went into perfecting this dish.

I hope that one day, I will be able to pass on this recipe to the next generation, to share with them the joy and satisfaction that comes from creating something delicious with your own two hands. And I know that wherever my grandmother is now, she is smiling down on me, proud of the cook I have become.