Mar 15

Lamb Soup on Serbian Way

Lamb Soup on Serbian Way

Wonderful and delicious soup for a family Sunday lunch, in a quick and easy way. Rich in vegetables and meat, it appeals to every member of the family. I made this soup literally from all the ingredients that were in my fridge and used them for this fantastic soup. At the same time, it is excellent because there is no topping and you will gain in density with the way I made it! Follow recipe.

Ingredients: for 4-5 liters of soup: 10 serving, total time: 2 h

400 g of lamb ribs/head or another piece of meat
1 onion/ in a piece
160 ml of rice
3 medium potatoes/ diced
4 carrots/ diced - 1 in piece
handful of parsnips/ diced
a handful of celery stalks/ finely chopped
1/2 celery root/ diced
2 cloves of garlic/ cleaned
a handful of peppercorns
3 bay leaves
1 yellow pepper/ diced
2 Tablespoon finely chopped celery leaf/ or parsley
3 teaspoon dry spice/ Vegeta
2 teaspoon salt
black pepper to taste
1 bundle Swiss chard chopped/ or to taste/ optional
1 Tablespoon sour cream/as an addition to the plate.

lamb-soup-in-silver-deep-pot — Lamb Soup on Serbian Way

Preparation:

Prepare all the ingredients as described above.
Pour water into a deep pot of 5 liters, but not to the top so that you have room to put in all the vegetables and meat.
Put the meat and vegetables in the piece, except the yellow pepper, rice, and potatoes. Add the bay leaf and peppercorns. Cook for about 1 hour half-covered on moderate heat.
After the time has passed, remove the onion and throw it away. Remove and dice the vegetables except the garlic and 1 carrot, and return to the pot.
When the meat is soft, remove it from the bones and shred it finely.
When you have chopped the meat into small pieces, return it to the pot and add the rice, 3 teaspoons of dry spice Vegeta, 2 Teaspoons of salt, pepper to taste and reduce heat.
Cook the potatoes separately in a smaller pot. Boil potatoes for about 25 minutes. Strain the potatoes but leave some liquid for blending, you can also use a hand mixer to do this. In the same pot with potatoes, add the chopped carrot into smaller pieces and combine the ingredients, blend it well. You will add this blended mixture towards the end of the soup. Control the taste of the soup and add spices as needed.
At the end, add only a chopped parsley leaf or a celery leaf according to your preference. I used a celery leaf because it has a stronger aroma than parsley,
Serve in deep plates and serve! You can add a spoonful of apple cider vinegar if you like.
This soup goes well as a main dish with roast lamb and can be ideal for another lunch like I have made chicken stick with salad.

Buon appetito!

NOTE: Keep the soup in the refrigerator for the next 3 to 4 days, you can also put it in the freezer for 30 days. For this soup, you can also add one bundle of Swiss chard, chopped. This herb goes fantastically with this recipe. I would use it, but it's not in season right now. If you use it, put it 15 minutes before the end of cooking, with the fact that you have cleaned it well, washed it and chopped it.

Then add the sour cream by the spoonful to the plate.