Romanian Lamb Soup with Sorrel
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
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