4.9 from 306 votes
Romanian Lamb Soup with Sorrel
Romanian Lamb Soup with Sorrel combines tender lamb pieces simmered with bones for depth of flavor, soft rice, and chopped sorrel leaves that add a bright, slightly tart element. This hearty soup is seasoned simply with salt and peppercorns, enriched at the end by stirring in sour cream to add creaminess and balance the tartness from the sorrel. The soup's slow simmer results in tender meat and a comforting broth, making it fitting as a warming meal especially in cooler weather.
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings:
10
servings
Course:
Soup
Cuisine:
International, Romanian
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.
Cup of Yum