Traditional recipes

Lamb soup recipe with sorrel

Lamb soup recipe with sorrel

In a ten liter pot, boil the water, the head and the ribs with a little salt, froth from time to time.

Wash the rice and leave it in cold water.

Wash the sorrel, onion and garlic and cut them.

When the meat is cooked, strain the soup.

Put the soup on the fire and add the chopped sorrel, onion and garlic.

Add the rice.

We separate the meat from the bone and put it in the soup.

Beat eggs with sour cream and put 3-4 tablespoons of hot soup and beat well to homogenize, turn the heat to low and put beaten eggs, stirring constantly so that the soup does not cheese.

Let it simmer for another 10 minutes and add salt and pepper.

Serve hot with sour cream and hot peppers.

Good appetite !!!





Ingredients Lamb soup with borscht and larch

  • 1 kilogram of lamb with bone (neck, back, head)
  • 1 medium onion (75 grams)
  • 2 sprigs of green onion
  • 2 suitable carrots (150 grams together)
  • 1 strand of parsley root
  • 1 piece of celery (about 30-40 grams)
  • 1 small bell pepper
  • 2 medium-sized tomatoes, scalded and peeled
  • 250 ml. borsch
  • 2 fresh yolks
  • 300 grams of sour cream
  • 1 good link of larch
  • optional: 2 tablespoons of rice washed in 2 cold waters and drained well
  • salt and pepper

Sheep soup

My paternal grandmother made an incredible sheep gulyas. Good, very good. I remember some of them and I remember dreaming with open eyes about the times when my grandparents still lived in this world, their kindness and wisdom, all the food I know from them and all the food I didn't get to eat. I learn it from them. I tried several times to find the taste of the sheep's food that my grandmother was cooking, I got closer, but not enough. Of course, it may be an endless search, perhaps because I am not looking in a food library but in the library of my memories, a place where, of course, things are closely related to the people I lived with. .

I'm afraid that if people are missing, the memory refuses to show up in other circumstances. Maybe that's life. The good part is that good things and new memories always come out of these searches. For example, the sheep soup (lamb, ram, ram) that I describe here.

You have to use bone and meat for it (chop, ribs, neck). On the one hand because the bone helps a lot in flavor, on the other hand because the piece of meat on the bone is very tender and, through cooking, it is even more tender. For 8 servings you need a kilogram of meat like this. Boil it for three minutes in boiling peppercorns and a pinch of salt. Discard the water and put the meat in five liters of clean, cold water. Leave the pot on low heat for an hour, without a lid.

Clean and wash well four parsley roots, not too big, a large onion or two smaller ones, a small celery, a gully as a lady's fist, five or six carrots and two potatoes. Make them all into small cubes. Boil them with the meat (except the potatoes). When the carrots are cooked, put the potatoes in the pot. Burn five large tomatoes, peel them and remove the stalks. Pass them or grind them with a knife, mix them with a tablespoon of paprika, a teaspoon of salt, half a teaspoon of freshly crushed pepper and 150 milliliters of scalded borscht (glass borscht, not envelope, put on fire and boiling). Put them in the pot and let them simmer for another quarter of an hour. Put a few parsley leaves in the pot, a handful of chopped larch leaves and two or three celery leaves. Put the lid on and put out the fire.

Both for today. Stay healthy.


Lamb Soup with Macris Recipe

An extremely tasty and light soup. You can fully feel the aroma of spring and the freshness of the ingredients. Macris gives a sweet - sour taste to the dish and makes it ideal for the festive Easter meal.

We invite you to try this delicious recipe and enjoy the wonderful taste of spring greens.

Ingredients Lamb soup with sorrel:

  • 1 kg of lamb (from the neck, bony ends of the thighs, tail, lamb's head)
  • 2 carrots
  • 1 parsnip
  • 1/2 bell pepper
  • 2 onions
  • 300 g macris
  • 3 tablespoons rice
  • 1 egg yolk
  • 100 g cream
  • 1 link green larch
  • salt to taste.

Method of preparation:

The lamb is washed well, kept for about 15 minutes in water with vinegar to eliminate the smell of lamb. In a pot with 4 l of water, boil the lamb. The foam is always removed with a foamer.

After the water has cleared and the meat has become softer, we add the cleaned vegetables (onion, carrot, parsnip, bell pepper), as follows: given on a large grater (carrot, parsnip), finely chopped (onion) and cut into small cubes (pepper fatty).

When the ingredients are almost cooked, add sorrel leaves to sour the soup (instead of borscht), letting it continue to boil for about 10 minutes to get the soup to flavor.

The end lamb soup with sorrel straighten with the beaten egg yolk in a bowl along with the cream and a little soup. For a special taste given to the lamb soup, we also add the finely chopped larch that cannot be missing from this recipe.

Macris lamb soup can be served with hot polenta or fresh bread and hot green peppers or vinegar.


Lamb Soup with Macris Recipe

An extremely tasty and light soup. You can fully feel the aroma of spring and the freshness of the ingredients. Macris gives a sweet - sour taste to the dish and makes it ideal for the festive Easter meal.

We invite you to try this delicious recipe and enjoy the wonderful taste of spring greens.

Ingredients Lamb soup with sorrel:

  • 1 kg of lamb (from the neck, bony ends of the thighs, tail, lamb's head)
  • 2 carrots
  • 1 parsnip
  • 1/2 bell pepper
  • 2 onions
  • 300 g macris
  • 3 tablespoons rice
  • 1 egg yolk
  • 100 g cream
  • 1 link green larch
  • salt to taste.

Method of preparation:

The lamb is washed well, kept for about 15 minutes in water with vinegar to eliminate the smell of lamb. In a pot with 4 l of water, boil the lamb. The foam is always removed with a foamer.

After the water has cleared and the meat has become softer, we add the cleaned vegetables (onion, carrot, parsnip, bell pepper), as follows: given on a large grater (carrot, parsnip), finely chopped (onion) and cut into small cubes (pepper fatty).

When the ingredients are almost cooked, add sorrel leaves to sour the soup (instead of borscht), letting it continue to boil for about 10 minutes to get the soup to flavor.

The end lamb soup with sorrel straighten with the beaten egg yolk in a bowl along with the cream and a little soup. For a special taste given to the lamb soup, we also add the finely chopped larch that cannot be missing from this recipe.

Macris lamb soup can be served with hot polenta or fresh bread and hot green peppers or vinegar.


Lamb soup (with sorrel)

A simple and delicious recipe for lamb soup with sorrel from: lamb, sorrel leaves, onion, yolk, sour cream, rice, tarragon, larch, parsley and salt.

Ingredient:

  • 1/2 kg. Lamb
  • 300g. sorrel leaves
  • a medium onion
  • 1 yolk
  • 100 ml sour cream
  • 25g. rice (1 tablespoon)
  • tarhon, leustean, patrunjel
  • salt

Method of preparation:

The meat is boiled for about 50 minutes in 2 l of cold water, together with a finely chopped onion and a teaspoon of grated salt. watercress, only the leaves, without tails, are washed in 2-3 waters then, take a bunch and cut into wider slices. Add to the soup and simmer for another 30 minutes.

watercress it has its natural bitterness and gives a very pleasant taste to lamb. Along with the sorrel, add the rice, so that the soup is thicker or you can make egg white dumplings. When all is cooked, salt to taste, and if it is too sour, add a little more water. Those who want a more sour soup can add lemon juice or salt.

Remove the soup from the heat and season with the yolk mixed with sour cream. For flavor, add tarragon or hasmatuch leaves, larch and parsley, or at least a little.


The lamb is washed well, kept for about 15 minutes in water with vinegar to eliminate that smell of lamb.

In a pot with 4 liters of water, boil the lamb.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The foam that forms on the edge of the pot will be removed all the time with a foamer.

After the water has cleared after removing the foam formed during cooking and the meat has become softer, add the cleaned, washed vegetables (onion, carrot, parsnip, bell pepper), put on a large grater (carrot, parsnip), or finely chopped ( onion) or cut into small cubes (bell pepper).

When all the ingredients are almost finished (cooked) add sorrel leaves to sour the soup (instead of borscht), letting it boil for about 10 minutes (because the sorrel boils immediately) to get the soup to flavor.

At the end we straighten lamb soup with sorrel with beaten egg yolk in a bowl with sour cream and a little soup (so as not to cheese in the pot)

For a special taste given to the lamb soup, we also add the finely chopped larch that cannot be missing from this recipe.

For people who want a more sour soup, and the sorrel does not provide enough sour, you can use a little borscht.

Macris lamb soup can be served with hot polenta or a homemade bread and hot green pepper or vinegar.


Ingredients Greek lamb soup for Easter

  • 1,2 & # 8211 1,5 lamb with bone (head, neck, tail) or a combination of meat with bone and lamb organs (I only used meat)
  • 1 large onion (120-150 grams)
  • 3 liters of water
  • 2 bay leaves
  • 10 black peppercorns
  • 30 milliliters of extra virgin olive oil
  • 4-5 bunches of green onions
  • 1 good salad head (optional)
  • 2 tablespoons (40 grams) rice with large grains
  • 2 links of dill
  • 3 large eggs, very fresh
  • juice from 2 large lemons
  • salt and ground pepper to taste

How to prepare & # 8211 video recipe

Souping soup with avgolemono sauce, important things

  • It is important to use eggs from a safe, very fresh source.
  • As I explained in the video recipe, it is very important that the temperature of the eggs used for dressing the soup gradually rises. By adding small amounts of hot juice and stirring continuously, alternately with the addition of lemon juice, the eggs will reach a temperature that will make them safe for consumption (they will be cooked) but the soup will not separate (cut). The safe temperature for consuming eggs, without worrying that we will get sick, is 72-74 ° C.
  • Do not use bottled lemon juice, but freshly squeezed juice. The difference will be noticeable.
  • If you have leftover Greek lamb soup, keep it in the fridge for up to 3 days. Before serving, heat only as much as needed for consumption and be careful not to heat it above 70 ° C, because it will cut. Sliced ​​soup is still good for consumption, it has the same taste and the same properties, only it looks less appetizing.

How can you shorten the cooking time for magiritsa soup?

After practicing the magiritsa soup recipe, I realized that I could have greatly reduced the cooking time. Using a pressure cooker, the meat would have been perfectly cooked in just 35 minutes, instead of two hours.

About LaFantana water

Regarding the water used for the tarragon potato soup recipe, I detail the ones mentioned in the clip: in the area where I live, the water from the network has a very strong smell of chlorine. On top of that, it's often not very clear and it's quite harsh. It is a real challenge to maintain the appearance of sanitary ware, because water stains and destroys them. I am convinced that this problem is common to many of us. For years, therefore, I use tap water only for washing, and for drinking and cooking I use bottled water.

Recently, I discovered the 8-liter reusable LaFantana container. It is very advantageous, because:

  • the water comes to our house, we don't have to carry it when we shop
  • we order online and LaFantana people come with full containers and collect the empty ones:
  • this means that fewer PETs will be generated, which we also know are released everywhere, polluting the environment. For cooking the tarragon potato soup recipe we used water from the 8 liter LaFantana container, which you can order online, here: www.magazin.lafantana.ro.

I hope you find this information useful and I am waiting for you with impressions after preparing the recipe!


Lamb soup with sorrel (variant)

Lamb soup with sorrel from: lamb, water, onion, sorrel leaves, salt, rice, egg, sour cream.

Ingredient:

  • Lamb
  • 2-3l water
  • 1 onion
  • 1/4 kg of sorrel leaves
  • salt
  • 1 tablespoon rice
  • 1 egg yolk
  • 200 g cream

Method of preparation:

Boil the meat in water with a little salt, then add the finely chopped onion. Wash the sorrel leaves, wash them, break their tails and cut them into small pieces, then make them boil with the meat. In 40 minutes, the lamb and sorrel will be cooked.

Sour sorrel has its natural sourness, which gives a very pleasant taste to the soup in combination with lamb.

You can add 1 tablespoon of rice to make the soup thicker. When all is cooked, take the pot off the heat and, hot, straighten it with egg yolk mixed with cream and eat it leisurely with a lump of polenta.


Video: Αρνίσιο Κότσι με Ξινό Τραχανά. Tziovaras Dimitris (January 2022).