As you know, I'm originally from Romania. And because I like the Romanian cuisine, I want to share it also with you. For this reason I will share with you from time to time Romanian dishes. Today I will show you a typical Transylvanian lamb soup, which we always eat for Easter. And since the Orthodox Easter is celebrated this year a week later than the Catholic one, the timing is perfect.
You need:
1
kg lamb (ribs or joint)
1
onion
3
carrots
1
parsley root
1
celery
2
tbsp oil
2
tbsp rice
250
g sour cream
2
egg yolk
vinegar
fresh
tarragon
salt
pepper
This is how you
proceed:
Wash the meat and remove fat. Fill a pot with water and a bit of vinegar and bring to a boil. When the water is boiling, brew meat in it. Pour water and cook meat in 2l of salt water for 30 minutes. Remove resulting foam.
Dice the onion and grate carrots, parsley and celery. In one of large pot, heat 2 tablespoons of oil and sauté the vegetables.
When the vegetables are soft, add the water in which we cooked the meat. Season with salt and pepper. Cook for 20 minutes. Add rice and cook for another 5 minutes. Remove meat from the bones and add. Also add 1-2 tbsp of vinegar and stir well.
Whisk sour cream with 2 egg yolks, add some soup, stir again and add to the soup. Add tarragon and stir well again. Now the soup can be served.
If you ever have the opportunity to taste this soup, do it!
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