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Transylvanian lamb soup recipe

Transylvanian lamb soup recipe

In a 3 liter pot I put cold water and meat. I boiled it with a little salt and frothed it several times.

I stopped the fire and strained the soup.

When I was able to work with the meat, I chose it from the bones so that only meat would remain in the soup.

I cut the larger pieces of meat into smaller ones (as a mouthful).

Let's put it aside.

We wash and clean the vegetables well. Grate them on a small grater (except tomatoes, red peppers and onions).

In a pot I put oil and sautéed finely chopped onions and carrots, parsley and grated celery. I hardened them for about 5 minutes to leave their jam.

I added the soup in which I boiled the meat over the vegetables and the meat.

When it starts to boil, I add the finely chopped red pepper and the peeled and diced tomato.

I washed the rice and added it to the pot.

The lamb doesn't have to boil much anymore, just enough to take in the flavors.

Season with salt and pepper and when the rice is cooked, turn off the heat. Sprinkle chopped or not chopped larch leaves on top (I like to leave them whole).


Serve hot, sour with lemon or sour cream.




Method of preparation

In a 3 liter pot, I put cold water and meat. I boiled it with a little salt and frothed it several times.

I stopped the fire and strained the soup.

When I was able to work with the meat, I chose it from the bones so that only meat would remain in the soup.

I cut the larger pieces of meat into smaller ones (as a mouthful).

We wash and clean the vegetables well. Grate them on a small grater (except tomatoes, red peppers and onions).

In a pot I put oil and sautéed finely chopped onions and carrots, parsley and grated celery. I hardened them for about 5 minutes to leave their jam.

I added the soup in which I boiled the meat over the vegetables and the meat.

When it starts to boil, I add the finely chopped red pepper and the peeled and diced tomato.

I washed the rice and added it to the pot.

The lamb doesn't have to boil much anymore, just enough to take in the flavors.

Season with salt and pepper and when the rice is cooked we turn off the heat. Sprinkle chopped or not chopped larch leaves on top (I like to leave them whole).


Honey bags

  • lamb's head and bones
  • 250 gr vegetable soup (parsley, carrot, celery)
  • tarragon
  • lovage
  • 1 onion
  • 500 ml bag
  • 1 tablespoon rice
  • 100 ml sour cream
  • 1 yolk
  • 2 tablespoons oil
  • salt

From the lamb are used especially the bony parts: the head, the bones of the thighs, the chest, the neck. Put in a 5 liter pot with 2 liters of cold water and leave for 20 minutes for the taste of lamb to diffuse in the water, and the soup to come out tastier. Meanwhile, chop the onion and put it in oil, add the diced vegetables and, after 2 minutes, the bones and the meat, together with the water in which they sat and a teaspoon of salt.

Boil the lamb soup for 1 hour, over low heat, with the pot covered, add the rice and, after another 15 minutes, 500 ml of borscht. Bring to a boil, then taste the salt, turn off the heat and add the whipped cream with an egg yolk and chopped greens (tarragon and larch).


Transylvanian lamb soup

We invite you to watch below the video recipe of the Transylvanian lamb soup:

  • Lamb meat with bone 1.5 Kg
  • Dried onions 2 pcs
  • Carrot 2 pcs
  • Red capsicum 1 piece
  • Celery root 1/2 pc
  • Parsley 1 pc
  • Salt
  • Sour cream 300 g
  • Egg yolk 4 pcs
  • 1 liter bag
  • Green onion 1 link
  • Dried thyme 1 tbsp
  • Green parsley 1 link
  • Leustean verde 1 link

Step 1. Wash the meat well and put it to boil in a large pot with enough water to cover it. Add a little salt and leave on the fire until it starts to boil.

Step 2. Take the foam a few times until it is no longer formed.

Step 3. Add the chopped vegetables (onion, carrot, pepper, celery, parsnip) and simmer for 40 minutes with the lid on.

Step 4. Put the borscht in a saucepan and leave it on the fire until it starts to boil. Put the borscht over the soup after the 40 minutes have passed.

Step 5. Add chopped green onions and dried tarragon. Let it boil with the lid on for another 15 minutes.

Step 6. In a bowl put the sour cream and the 4 yolks. Mix well with a fork.

Step 7. Then add a few tablespoons of the juice from the soup. (7-8 Polish)

Step 8. After incorporating about 7-8 polishes, pour the composition into the pot and stir a little.

Step 9. Chop the parsley and larch and put them in the soup pot.

Step 10. Stop the fire and let it rest for a few minutes. Serve hot.

Step 11. We wish you good appetite and increase the cooking of the Transylvanian lamb soup recipe.

Transylvanian lamb soup


Transylvanian lamb soup

Transylvanian lamb soup from: carrots, onions, parsnips, celery, parsley, larch, lamb, rice, yolks, bay leaves, sour cream, pepper and spices.

You may also be interested in:

  • Lamb soup with sour cream and loboda
  • Lamb soup with vegetables and greens
  • Lamb soup with greens
  • Lamb soup with saffron and rosemary
  • Lamb soup with sorrel and sour cream

Ingredient:

  • 3 suitable carrots
  • 2-3 onions
  • 3 pieces of parsnips
  • 1 celery
  • 1 link parsley
  • 1 link leustean
  • 1 kg of lamb
  • 1 cup rice
  • 2 yolks
  • 2 bay leaves
  • 1 jar of sour cream
  • pepper
  • SPICES

Method of preparation:

Finely chopped onions, carrots put on a small grater and lamb you harden them with a little oil. Then add about 3 liters of water.

When the meat is almost cooked, add the finely chopped celery, diced parsnips and rice.

At the end, add the spices, pepper, bay leaves and egg yolks rubbed with cream. It is very good warm, richly garnished with finely chopped greens.

You may also like:

Lamb soup with sorrel (variant)

Lamb soup with sorrel from: lamb, water, onion, sorrel leaves, salt, rice, egg, sour cream. Ingredients: lamb 2-3l water 1 onion 1/4 kg sorrel leaves salt 1 tablespoon rice 1 egg yolk egg 200 g cream Preparation: Boil the meat in boiling water with a little salt, […]

Lamb soup with eggs

Lamb soup with eggs from: lamb, carrots, celery, leeks, green onions, garlic, thyme, eggs, parsley, tarragon, bay leaf, oil, salt, pepper. Ingredients: 700 g lamb 4 potatoes, two carrots a slice of celery a sprig of leeks two bundles green onions a sprig of green garlic 5 g thyme 4 eggs o […]

Lamb soup with cabbage

Lamb soup with cabbage from: lamb, cabbage, onion, tomatoes, pepper, dill, sour cream. Ingredients: 1.5 kg lamb 400 g sour cabbage 1 onion 300 g tomatoes ground pepper dill 3 tablespoons sour cream 3 l water Preparation: Cut the meat into equal pieces, then boil them with 3 l […]


Transylvanian lamb soup

Transylvanian lamb soup from: lamb, onion, carrots, celery root, rice, sour cream, tarragon, vinegar, dill, parsley, green onions, lard, flour and salt.

Ingredient:

  • 1.3 kg of lamb
  • 500 g onions
  • 200 g carrots
  • 100 g of celery root
  • 100 g of rice
  • 250 ml cream
  • 4 yolks
  • 1 tarragon link
  • 75 ml of vinegar
  • 1 link dill
  • 1 bunch parsley
  • 1 bunch green onions
  • 100 g lard
  • 50 g flour
  • salt

Method of preparation:

Wash, wipe and slice the lamb. Peel and chop the onion. Peel a squash, grate it and grate it.

Put a pot on the fire with water and salt then add the onion, carrots and celery previously hardened. When they are almost cooked, add the sliced ​​lamb and let it boil.

Separately, in another bowl, boil the rice in water. After the meat has boiled, add the rice to the large pot and simmer for another 5 minutes. together. Then take the pot off the heat.

The cream, egg yolks and flour are mixed in a bowl, beat well and thinly with the juice from the pot, then pour everything into the soup.

Peel and chop the dill, parsley and green onion. The tarragon is washed and cleaned, then scalded and finely chopped, added to the soup, together with the vinegar.

It matches the salt to taste. Serve the soup sprinkled with fresh, chopped greens.


Honey bags

  • lamb's head and bones
  • 250 gr vegetable soup (parsley, carrot, celery)
  • tarragon
  • lovage
  • 1 onion
  • 500 ml bag
  • 1 tablespoon rice
  • 100 ml sour cream
  • 1 yolk
  • 2 tablespoons oil
  • salt

From the lamb are used especially the bony parts: the head, the bones of the thighs, the chest, the neck. Put in a 5 liter pot with 2 liters of cold water and leave for 20 minutes for the taste of lamb to diffuse in the water, and the soup to come out tastier. Meanwhile, chop the onion and put it in oil, add the diced vegetables and, after 2 minutes, the bones and the meat, together with the water in which they sat and a teaspoon of salt.

Boil the lamb soup for 1 hour, over low heat, with the pot covered, add the rice and, after another 15 minutes, 500 ml of borscht. Bring to a boil, then taste the salt, turn off the heat and add the whipped cream with an egg yolk and chopped greens (tarragon and larch).


Content

Only the basal soup is described in this article, because there are many variations of it.

For a lamb soup you need: lamb (string, ribs, and / or offal), onions, carrots, green celery, possibly parsnips and parsley root, garlic, green onions, bay leaf, greens (green parsley , larch, tarragon), water or meat broth, borscht, lemon (Greek) or vinegar such as salt and black pepper. To taste, you can add some boiled rice, cream, yogurt or cream with egg yolk. [1] [2]

The meat cut into pieces is boiled in boiling salted water (respectively meat or vegetable broth) together with the bay leaf and garlic, and when the meat is half cooked, add the finely chopped vegetables and cook together. At the end (for good meat in any case shorter than an hour) add borscht, green onions such as finely chopped greens and season with salt and pepper as well as boiled rice to taste. Let it simmer for a few more minutes (no longer boiling).

Rub the yolks well in a bowl with the cream and pour, stirring the soup continuously so as not to cut it or serve the soup with cream, yogurt or cream rubbed well with egg yolk, to taste. The head can also be used for soup. [1] [2]

This soup can also be prepared with mutton or mutton, but the cooking time is much longer. The ingredients are the same as for the lamb soup, but in addition, according to taste, sweet cabbage, bell peppers, tomatoes are added, the greens being thyme, dill, parsley, tarragon and topped with borscht, but preferably with cabbage or lemon juice. . [3] [4]


Honey stew

To quote my husband: & quotba superba & quot I know it seems incredible that a man used this word, but it really was.

To begin with, to encourage those who do not like lamb, he is not a big lover of lamb either. By the fact that I scalded and then washed the meat, a little of its specific smell came out, and in the end my stew had the finest taste of lamb, you could hardly imagine what you were eating. If I didn't convince you with that, you can replace lamb with veal, not necessarily veal.

The rest, those who appreciate lamb, know that you will also appreciate this stew due to the simplicity of the ingredients. The recipe is typical for my mother who always knew how to get the tastiest food with ingredients that are available to everyone. And another quality: by the fact that I cut the small cubes, the meat was made so well that it simply melts in your mouth.

I'm done with the praise, I can't wait to hear yours.


Video: Unseen TRANSYLVANIA VILLAGE FOOD + Best LAMB Stew in Romania!! (December 2021).