Romanian Lamb Soup with Sorrel
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
10 servings
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Course
Soup
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Cuisine
International, Romanian
Romanian Lamb Soup with Sorrel
Description
Romanian Lamb Soup with Sorrel is created by simmering lamb cubes and bones in water with salt and whole peppercorns until the meat is tender. Rice is added toward the end of cooking to provide a soft texture that complements the meat. Fresh sorrel leaves, with their tart, lemony flavor, are chopped finely and stirred in briefly to retain a bit of their brightness. The final step is tempering sour cream with hot broth to gradually warm it before mixing it into the soup, resulting in a creamy, lightly thickened finish that mellows the soup's flavors and adds richness. This preparation balances the robust meatiness of lamb with the fresh acidity of sorrel and the soothing texture of rice and cream.
This soup works well as a standalone dish and can serve as a nurturing course for family meals. Its gentle seasoning and comforting ingredients make it appropriate for those appreciating traditional Eastern European flavors. It can be adapted by substituting mutton after trimming excess fat if a leaner or differently flavored option is preferred.
Ingredients
- 1.5 kg lamb with bones
- 0.5 kg sorrel
- 200 g rice
- 1 tbsp salt
- 600 g sour cream
- 5-6 peppercorns
Instructions
- The meat is cleaned from the bones and cut into cubes.
- Together with the bones boil it in a 5 liter (1 1/3 gallon) of with cold water, salt and peppercorns.
- When the water starts to boil, skim the foam and simmer over low heat until the meat is cooked through and tender, then add the rice and cook for a further 10 minutes.
- Remove the stems from the sorrel leaves, wash them well and chop them finely.
- Add them to the soup and leave to boil for 2-3 minutes.
- In a large bowl, prepare the cream. Take the soup pot off the heat and with a ladle add some of the soup to the sour cream in the bowl gradually, stirring with a whisk until the cream reaches about the same temperature as the soup.
- Slowly stir it into the pot and simmer until thickened.
- It can also be made with mutton, just clean the tallow, so that the soup is not too greasy.
Notes
User Reviews
Overall Rating
4.9
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