Mutton soup, mutton broth, mutton broth. All of these recipes are in great demand before Easter.
For those who want to eat lamb soup on Easter day, we suggest a recipe for them Mutton soup by Chef Florin Domitrescu.
1 kg of lamb
400 grams of potatoes
200 gm celery
200 grams of parsnip
200 grams onion
10 grams shimon
300 grams yogurt
50 ml vinegar
A bunch of green onions
20 grams Tarhun
2 parsley cabbage
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How to prepare lamb soup
Cut the meat into cubes and cook in boiling water for 10 minutes, then remove from the pot.
All chopped vegetables except potatoes are cooked in sunflower oil with cumin and tarragon.
Add boiled meat, 5 liters of water and simmer for 90 minutes.
Add the potatoes when the meat is done.
Whisk the yolks with milk and vinegar, pour a soup pinch over the milkshake and pour the mixture into the soup after turning off the heat, stirring well.
Put the finely chopped parsley and cover with a lid.
Soup is served hot.
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