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Transylvanian lamb soup

Transylvanian lamb soup

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- wash the meat, cut it into suitable pieces and put it to boil in salted water and collect the foam as soon as it forms

- clean, wash and finely chop the carrots, celery and dried onions then add them to the soup when the meat is half cooked

- when the vegetables and meat are cooked, mix in a bowl the flour with the yolks, sour cream, vinegar and finely chopped tarragon and pour the mixture into the soup

- choose the rice, wash it and add it to the pot with finely chopped green onions, salt and pepper to taste and let it boil for another 10 minutes

Serve the soup with finely chopped green parsley!

Serve that Greek lamb soup with larch or tarragon

I put the pieces of meat back in the pot with hot soup and I added the tarragon and the lemon juice. I also shaved a little lemon peel (from half) and what a pleasant aroma it gave it! Theoretically, I could make another & # 8222 wholesale & # 8221 of egg yolks rubbed with sour cream (much like belly soup) but I didn't want to. I wanted a lighter, sour and fragrant soup with tarragon and lemon! We put a teaspoon of sour cream individually, directly on plates.

Being a large amount of soup from which we were to eat another 2 days since then it would have been a problem to reheat it if it already had eggs and sour cream in it. This is my opinion considering that reheating a soup or broth involves bringing it to a boil and boiling it for at least 5 minutes (for hygiene reasons). It would have cheese.

Each received tender pieces of meat. What good taste they have! This Greek tarragon lamb soup anoints your soul.

This soup in Greek, with tarragon it can also be made from flying (chicken, duck, goose), bones and ribs of pork or beef. Those who do not like to see the pieces of vegetables in the soup I recommend to pass it (mix) before putting the meat back. The result is a delicious cream soup!

You can find it here another recipe for right lamb soup with sour cream and yolks and flavored with leurda, green garlic and other seasonal greens.

If you are a lover of more sour soups, I recommend the recipe Lamb borscht & # 8211 can be found here.

Transylvanian lamb soup

We invite you to watch below the video recipe of the Transylvanian lamb soup:

  • Lamb meat with bone 1.5 Kg
  • Dried onions 2 pcs
  • Carrot 2 pcs
  • Red capsicum 1 piece
  • Celery root 1/2 pc
  • Parsley 1 pc
  • Salt
  • Sour cream 300 g
  • Egg yolk 4 pcs
  • 1 liter bag
  • Green onion 1 link
  • Dried thyme 1 tbsp
  • Green parsley 1 link
  • Leustean verde 1 link

Step 1. Wash the meat well and put it to boil in a large pot with enough water to cover it. Add a little salt and leave on the fire until it starts to boil.

Step 2. Take the foam a few times until it is no longer formed.

Step 3. Add the chopped vegetables (onion, carrot, pepper, celery, parsnip) and simmer for 40 minutes with the lid on.

Step 4. Put the borscht in a saucepan and leave it on the fire until it starts to boil. Put the borscht over the soup after the 40 minutes have passed.

Step 5. Add chopped green onions and dried tarragon. Let it boil with the lid on for another 15 minutes.

Step 6. In a bowl put the sour cream and the 4 yolks. Mix well with a fork.

Step 7. Then add a few tablespoons of the juice from the soup. (7-8 Polish)

Step 8. After incorporating about 7-8 polishes, pour the composition into the pot and stir a little.

Step 9. Chop the parsley and larch and put them in the soup pot.

Step 10. Stop the fire and let it rest for a few minutes. Serve hot.

Step 11. We wish you good appetite and increase the cooking of the Transylvanian lamb soup recipe.

Transylvanian lamb soup

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  • lamb's head and bones
  • 250 gr vegetable soup (parsley, carrot, celery)
  • tarragon
  • lovage
  • 1 onion
  • 500 ml bag
  • 1 tablespoon rice
  • 100 ml sour cream
  • 1 yolk
  • 2 tablespoons oil
  • salt

From the lamb are used especially the bony parts: the head, the bones of the thighs, the chest, the neck. Put in a 5 liter pot with 2 liters of cold water and leave for 20 minutes for the taste of lamb to diffuse in the water, and the soup to come out tastier. Meanwhile, chop the onion and put it in oil, add the diced vegetables and, after 2 minutes, the bones and the meat, together with the water in which they sat and a teaspoon of salt.

Boil the lamb soup for 1 hour, over low heat, with the pot covered, add the rice and, after another 15 minutes, 500 ml of borscht. Bring to a boil, then taste the salt, turn off the heat and add the whipped cream with an egg yolk and chopped greens (tarragon and larch).

Ingredients Lamb soup with borscht and larch

  • 1 kilogram of bone-in lamb (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

Transylvanian lamb soup

Transylvanian lamb soup from: carrots, onions, parsnips, celery, parsley, larch, lamb, rice, yolks, bay leaves, sour cream, pepper and spices.

You may also be interested in:

  • Lamb soup with sour cream and loboda
  • Lamb soup with vegetables and greens
  • Lamb soup with greens
  • Lamb soup with saffron and rosemary
  • Lamb soup with sorrel and sour cream


  • 3 suitable carrots
  • 2-3 onions
  • 3 pieces of parsnips
  • 1 celery
  • 1 link parsley
  • 1 link leustean
  • 1 kg of lamb
  • 1 cup rice
  • 2 yolks
  • 2 bay leaves
  • 1 jar of sour cream
  • pepper

Method of preparation:

Finely chopped onions, carrots put on a small grater and lamb you harden them with a little oil. Then add about 3 liters of water.

When the meat is almost cooked, add the finely chopped celery, diced parsnips and rice.

At the end, add the spices, pepper, bay leaves and egg yolks rubbed with cream. It is very good warm, richly garnished with finely chopped greens.

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Lamb soup with sorrel (variant)

Lamb soup with sorrel from: lamb, water, onion, sorrel leaves, salt, rice, egg, sour cream. Ingredients: lamb 2-3l water 1 onion 1/4 kg sorrel leaves salt 1 tablespoon rice 1 egg yolk egg 200 g cream Preparation: Boil the meat in boiling water with a little salt, […]

Lamb soup with eggs

Lamb soup with eggs from: lamb, carrots, celery, leeks, green onions, garlic, thyme, eggs, parsley, tarragon, bay leaf, oil, salt, pepper. Ingredients: 700 g lamb 4 potatoes, two carrots a slice of celery a sprig of leeks two bundles green onions a sprig of green garlic 5 g thyme 4 eggs o […]

Lamb soup with cabbage

Lamb soup with cabbage from: lamb, cabbage, onion, tomatoes, pepper, dill, sour cream. Ingredients: 1.5 kg lamb 400 g sour cabbage 1 onion 300 g tomatoes ground pepper dill 3 tablespoons sour cream 3 l water Preparation: Cut the meat into equal pieces, then boil them with 3 l […]

Method of preparation

In a 3 liter pot, I put cold water and meat. I boiled it with a little salt and frothed it several times.

I stopped the fire and strained the soup.

When I was able to work with the meat, I chose it from the bones so that only meat would remain in the soup.

I cut the larger pieces of meat into smaller ones (as a mouthful).

We wash and clean the vegetables well. Grate them on a small grater (except tomatoes, red peppers and onions).

In a pot I put oil and sautéed finely chopped onions and carrots, parsley and grated celery. I hardened them for about 5 minutes to leave their jam.

I added the soup in which I boiled the meat over the vegetables and the meat.

When it starts to boil, I add the finely chopped red pepper and the peeled and diced tomato.

I washed the rice and added it to the pot.

The lamb doesn't have to boil much anymore, just enough to take in the flavors.

Season with salt and pepper and when the rice is cooked we turn off the heat. Sprinkle chopped or not chopped larch leaves on top (I like to leave them whole).

Sour lamb soup with lemon juice

Ingredients sour lamb soup with lemon juice & acircie

  • 1 kg of honey
  • 1 carrot
  • 2 parsley roots
  • 1 onion
  • 8-10 peppercorns paprika
  • 2 tablespoons rice
  • 2 yolks
  • 2 tablespoons sm & acircnt & acircnă
  • lemon juice & acircie to taste
  • parsley salt
  • green

Method of preparation sour lamb soup with lemon juice

For sour lamb soup with lemon juice put the lamb meat & icircn 2 liters of water to bring to a boil, then froth and add the carrot, parsley, pepper and salt. Wash the 2 tablespoons of rice and put the lamb soup to boil.

Make a separate r & acircntaş from a tablespoon of fat and a tablespoon of flour when the r & acircntaş is brown, add finely chopped onion and let it brown a little and then add a little paprika, as well as a little soup or water.

Mix well to avoid lumps, then pour & icircn pot with lamb soup and let it boil a little longer.

C & acircnd is ready, honey soup leave to cool a little, then straighten with the two yolks and the 2 tablespoons of sour cream. Add lemon & acircie juice to taste and chopped green parsley.

Video: Unseen TRANSYLVANIA VILLAGE FOOD + Best LAMB Stew in Romania!! (July 2022).


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