Easter recipe 2022. Recipe for the best lamb soup with borscht and pine nuts

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Easter recipe 2022. Find out how you can make the best lamb soup with borscht and pine nuts, just like your grandparents’ recipes.


Easter 2022 recipe. Recipe for the best lamb soup with borsch and larch / Photo Source: savoriurbane.com

Easter recipe 2022. Every housewife knows that lamb soup should not be missed on the Easter table.

The lamb is carefully selected, directly from the sheepfold or from the market, as much as possible. They are checked to be fresh, plump and most importantly organs are checked to be rosy and healthy.

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Recipe for the best lamb soup with borscht and larch. What ingredients do we use?

The recipe for the best lamb soup with borsch and yogurt contains the following ingredients, according to the recipe provided by savoriurbane.ro:

  • 1 – 1.5 kg of bone and load (head, neck, fall)
  • 3 islands
  • 1 parsnip root
  • 1-2 parsley roots
  • 1 piece of celery root
  • 2 onions
  • 1-2 green onions (if in season)
  • 1 red pepper
  • 3-4 potatoes
  • 2 tablespoons oil (to strengthen vegetables)
  • salt pepper
  • Dried thyme (optional)
  • 500 ml of fresh borscht
  • chopped green larch

Recipe for the best lamb soup with borscht and larch. How to prepare

Now that we have all the ingredients, it’s time to get rid of them and move on. Place the lamb bones and meatballs in a large 6-quart saucepan. Cover well with cold water and add two sprinkles of salt. The next step is to put the meat on the fire and remove the foam formed on the surface of the water.

When the bones and lamb are burnt, we can start cleaning the vegetables and greens for the lamb soup.

After we clean the vegetables and vegetables well, we pass them through a grater. The next step is to choose an appropriate pot for vegetables.

Put the vegetables in the pan and cook them well over a low heat for 4-5 minutes, with 2 tablespoons of the oil. After the soup is well drained, add the vegetables to it. Fill the pot composition with 2 liters of hot water, 1 teaspoon of salt, and a sprig of thyme, which will eventually be removed.

After another 30 minutes, the meat and intestines are removed from the soup, the meat is removed from the bones, the offal are cut into cubes and then put back into the soup.

We cut the rest of the vegetables into cubes: onions, potatoes, red peppers and cut the carrots into slices. After cutting them into cubes, put them in a saucepan with lamb soup and continue to cook for 15-20 minutes.

Add borsch, bring to a boil and sprinkle with yolk and cream. When ready, sprinkle parsley and green rice on top.

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