This is a recipe for lamb soup made with tender lamb meat, tangy pickled peppers and tomatoes, and a medley of root vegetables. Finished with sour cream or yogurt and a splash of lemon juice or vinegar for a perfect balance of flavors.
Ingredients:
1.3 lbs (600 g) lamb meat, chopped
3 pickled peppers
1 pickled tomato
3 carrots
1 parsnip
3 potatoes
Black pepper and salt to taste
1 tablespoon dried vegetable seasoning
6 cups (1.5 liters) water
7 oz (200 g) sour cream or plain yogurt
Juice of 1 lemon or wine vinegar
A splash of oil
Preparation:
Sauté the chopped pickled peppers, pickled tomato, carrots, and parsnip in a little oil until lightly softened. Add the lamb meat and dried vegetable seasoning, then pour in warm water. When the soup boils, add the potatoes cut into cubes, black pepper, and salt to taste. Simmer gently until the meat is tender. Before serving, stir sour cream or yogurt in a serving bowl and ladle hot soup over it. Add lemon juice or vinegar to taste.
