Traditional recipes

Lamb shepherd's soup

Lamb shepherd's soup


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The lamb's head, the pieces of string, are boiled in cold water with a little salt, uncovered, approx. 40 minutes.

Meanwhile, the lamb's cheeks are cleaned well, ie they are filled with cold water, then drained, the operation being repeated for approx. 3 times. At the end, rub well with corn and salt. After they have been cleaned, they are boiled in boiling water with a little salt, leaving to boil for approx. 15 minutes. Strain, pass under a stream of cold water and cut into small pieces.

Peel onions, garlic and vegetables, grate them and fry in a little oil and water. To the mixture of vegetables add the pieces of matte, boiled meat, fill with water, season with salt, pepper, bay leaf and cook over medium heat, approx. 15 minutes to combine the tastes. Beat the yolks well with the yogurt and add to the soup, after the fire has stopped, stirring constantly.

Serve hot, sprinkled with greens and a little vinegar to taste. Good appetite!


Useful: Lamb soup. Three recipes for lamb soup for Easter

2 l water,
1 l borscht,
1 kg of lamb,
1 carrot,
1 parsley,
1 onion,
greenery, green onion tails,
salt,
3 tablespoons rice,
1 yolk,
2 tablespoons sour cream.

Lamb soup & ndash preparation

Boil in the water with salt the head and pieces of lamb. After boiling, take the foam and add: a carrot, a parsley and a small onion, finely chopped. When cooked, pour the boiled borsch separately and strained, and add a parsley leaf, finely chopped green onion tails and 2 & mdash 3 tablespoons of pickled and washed rice. Bring the rice to a boil, taste sour and straighten in a bowl with a yolk and two tablespoons of sour cream. Instead of rice, you can put dumplings prepared as follows: rub a tablespoon of butter or lard with an egg, well, until it becomes like a cream. Add salt and add flour until the composition becomes like a thick cream. Take a teaspoon and let the dumplings in the soup, when it boils. Boil for a quarter of an hour.

Source: Lamb Soup Recipe - Grandma's Recipes

Lamb soup - recipe from Transylvania

800 g lamb meat (neck, tail, lamb rib)
4 carrots,
2 parsley roots,
1 medium-sized celery,
1 bunch of green onions,
500 g cream,
4 egg yolks,
salt,
fresh tarragon leaves
2 good sorrel hands,
2 large garters of butter to harden the vegetables
1 lemon,
100 g of rice.

Lamb soup - how to prepare

Put the pieces of lamb to boil in 6 l of cold water with 1 tablespoon of salt, over low heat and meanwhile froth after it has boiled. Carrots, parsley, celery (cleaned and washed) cut into slices and fry in 2 tablespoons butter and 1 tablespoon hot oil. To the hardened vegetables, add the sliced ​​green onions to soften them a bit (about 2-3 minutes).

When the lamb is more than half cooked, add the hardened vegetables and 100 g of rice, letting it continue to simmer. Mix the egg yolks with the cream in the meantime, chop the tarragon, cut the sorrel leaves into strips.

If the lamb, vegetables and rice are cooked, add the sorrel leaves, lemon juice and let it boil for about 2 minutes since the soup boils again. To the yolks mixed with cream, gradually add the hot soup to bring the mayonnaise to the same temperature as the lamb soup, then pour it into the pot, add the chopped tarragon, letting it boil. Season with salt if needed and we can serve.

Source: Lamb soup recipe www.bucatareselevesele.ro

Lamb soup - Radu Anton Roman's recipe

neck, tail, go and pieces of meat with bone (anything except the back muscles, the flesh of the thighs and entrails, which end directly in the steak or liver)
2-3 carrots
1-2 parsnips
1 small celery
2 onions (or 3 bunches of green onions)
100 gr rice 200 ml cream
2 eggs
2 bunches of greens (larch, tarragon)
2 green links (stevia, loboda, untisor, macris, leurda)
20 peppercorns
1 l bag (possibly 100 ml vinegar)
3 liters of water

Lamb soup - how to prepare

Cut the neck and the rest of the lamb into pieces suitable for the polish. Finely chop the vegetables (carrots, parsnips, celery and onions).

Put the onion and vegetables to boil in 3 liters of cold water with the lamb, pepper and a teaspoon of salt (to froth foam). It's frothing.

After an hour of simmering, add the washed rice and chopped greens. Bring the borscht to a boil, to give the damage to others. After another 20 minutes, add the borscht (about half a liter, normally 1 liter if you like more sour) and let it boil for a few more minutes. Boil is allowed to decrease a liter, but no more that it thickens too much. If it has dropped too much, it fills up.

Remove from the heat and season with beaten cream with eggs and a little juice from the soup, salt. Sprinkle with larch and green tarragon.


The lamb is washed, portioned, scalded for 2-3 minutes in boiling water, then removed and boiled in cold water. Immediately after frothing, add the washed rice and finely chopped vegetables and cook separately in oil with a little water. Add the scalded and finely chopped tarragon and a little Knorr Delikat.

After the meat and vegetables have boiled well, add the chopped green onions and the sour cream obtained from sour cream, egg yolk and flour. Mix well and simmer for a few more minutes.

Match the taste with salt and lemon salt, and add the finely chopped green parsley before serving.


green larch and green tarragon

Remove the toothed part of the lamb's head, remove the eyeballs (it sounds strange, but a good soup is also made from the lamb's head) and wash your head very well in plenty of water. Slice the lamb neck and meat into suitable pieces. Peel and finely chop the vegetables (parsnips, carrots, onions and celery). Bring the onion, vegetables, meat and 1 teaspoon of salt to a boil in 3 liters of cold water (it helps to froth the foam). Let it boil for 1 hour on low heat, then add the washed rice and greens. After boiling for about 20 minutes, add the borscht (boiled separately) and let it boil for a few more minutes. If the juice has dropped too much (it should not exceed 1 l), you can fill the lost liquid with hot water and let it boil for a few more minutes. Take the pot off the heat and straighten the soup with the whipped cream and combined with a little juice from the soup. Salt to taste. Sprinkle with green larch and green tarragon, to taste, or you can leave it simple (it already has a lot of greenery).


  • 1 kg lamb (neck, back, some ribs)
  • 1 dried white onion
  • 3 green onions
  • a small piece of celery (or a stem)
  • 1 small bell pepper
  • 1 medium carrot
  • 400 g diced tomatoes (from jar or can)
  • 500 ml fresh borscht
  • 1 egg tied
  • a bunch of fresh larch

Wash and clean the skin very well and the excess fat.

Boil it with enough water to cover it with two or three fingers. Add a little salt, then froth whenever needed.

Meanwhile, wash, clean and chop the roots and vegetables.

After any traces of foam disappear, add the vegetables and roots, add a teaspoon of salt and cook until the meat is completely cooked.

Then add the tomatoes, bring a few more boils, borscht, season with salt and beaten egg. At the end add the chopped larch and the soup is ready.

If you like it, you can eat it with sour cream and hot peppers. Good appetite!

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Lamb recipes

Lamb steak

For about 6 kilograms of lamb: mix 200 ml sunflower oil, 500 ml dry white wine, 500 ml dry red wine, freshly chopped rosemary, dried thyme, 10-12 strands of chopped green onions, 7-8 strands of chopped green garlic, 5–6 bay leaves, 20 g of black peppercorns and 3–4 tablespoons of salt.

Honey soup

Ingredient:

  • 500g ribs, chest or neck and lamb entrails
  • 4-5 green onions,
  • 2 carrots,
  • 1 parsley root,
  • 2 parsnip roots,
  • 1 medium celery,
  • a quarter packet of butter,
  • 500ml of borscht,
  • 200 ml of cream,
  • an egg
  • a bunch of parsley
  • a larch connection.

Read also: Weather forecast: What will the weather be like during Holy Week of Easter

Methods of preparation

The cut meat is boiled in salted water and frothed two or 3 times. After frothing, add chopped green onions and cover the pot with a lid.

Meanwhile, cut the carrots and whites into small cubes and fry in butter, they will be added to the pot after they have softened enough.

When the meat is cooked, take it out of the pot, debone it, then grind it and put it back in the soup.

After that, add the borscht and bring to the boil again.

Finally, before turning off the heat, mix the egg with the cream and add to straighten the soup.

Lamb tripe

Ingredients

  • 500 g of lean lamb meat, offal (liver, kidneys, lungs and heart),
  • prapur,
  • 3 eggs,
  • 12-15 green onion strands,
  • two bundles of parsley,
  • oil, salt and pepper.

Method of preparation:

The meat and entrails are boiled together in salted water and a little oil, then minced by hand or with a food processor or meat grinder. Add salt and pepper to taste.

Finely chop the onion and fry it next to the finely chopped greens, and place the mixture on top of the minced meat. Add the beaten eggs and mix well.

The composition is added to an oven tray, put the lid on top. Put everything in the oven and the dough will be ready when the breadcrumbs are well browned.


Easter Recipes: Lamb Soup. Method of preparation

Boil the meat and the lamb's head in salted water. The foam that forms is constantly taken. Be careful, all the foam must be removed, because the juice can remain cloudy!

Peel a squash, grate it and squeeze the juice. Add it to the juice. Let it boil with the meat for about an hour. It is important that the soup does not overcook, because the meat will disintegrate.

After they have boiled, add the borscht. The borscht is boiled before and strained. Also add 2-3 tablespoons of rice, a few bay leaves and green onion tails. Bring the rice to a boil and cover with a lid.

Meanwhile, in a bowl, mix the eggs with 2-3 tablespoons of sour cream. After the rice is cooked, take the pot off the heat and add the cream gradually, so as not to form lumps.


Lamb soup recipe for the Easter holidays

Lamb soup is a traditional preparation for the Easter meal, representing a healthier transition from fasting to the consumption of fatty protein products. Lamb is used in almost all delicious dishes cooked near Easter, and lamb soup can not be missing from the table.

Although, depending on the geographical areas, lamb soup is prepared differently, either with sorrel or tarragon, sour with lemon, according to old recipes, housewives often cook traditional Wallachian soup, sour with borscht.


Lamb soup - traditional recipe


ingredients
600 grams of lamb with bone (neck, ribs, chest) lamb entrails1 link green onions100 g carrots, 100 g parsnips and parsley root1 celery50 grams butter500 ml borsch 200 ml cream1 egg yolk parsley and green larch.
Lamb soup
How to prepare traditional recipe lamb soup

The meat is washed well, cut into pieces and boiled in salted water or vegeta. After the foam is well collected, add finely chopped green onions, then cover with a lid and let it boil.

Cut the roots into cubes, fry them in a little butter and add them to the pot with the meat. Leave everything to boil until the meat is soft. Remove the meat and entrails from the soup, remove the meat from the bone, cut the entrails into cubes and then put them back in the soup. Add the borscht, bring to the boil and beat with the yolk and cream. Traditional lamb soup is ready!

Recipe source: Retete.unica.ro


Delicious recipe for lamb soup! The secret ingredient that makes it perfect! He can't miss the Easter table

The recipe requires the following ingredients: 800 g bone-in lamb, two onions, three carrots, four or five tomatoes, a small celery, 50 ml of oil, four potatoes, a bunch of larch, a bunch of parsley, 50 ml of borscht homemade, or more, to taste, optionally thin noodles and salt and pepper.

Method of preparation

Preparation time is 80 minutes.

The meat should be cut into suitable pieces, washed and boiled in 3 liters of water, with salt and pepper, to taste. After the foam is removed, the meat must be checked for being sufficiently cooked. Then add the cleaned, washed and finely chopped vegetables. Finely chopped onions should be slightly hardened in oil until they are placed in the soup pot.

The contents must be boiled for 20 minutes before adding the peeled and diced potatoes. When all is almost cooked, add the borscht and noodles, which are optional. The contents should be left to boil again for a few minutes. After the fire is stopped, follow the addition of finely chopped greens. Lastly, the soup should be left covered for a few more minutes and everything is ready!


Video: Classic Shepherds Pie. Gordon Ramsay (May 2022).


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