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Festive Meat and Veggie Soup

Festive Meat and Veggie Soup
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50 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
¼ cup
2 ½ cups
lamb (from the leg)
¾ cup
carrots (diced)
cup
parsley root (diced)
0.333 cup
Celeriac (diced)
1 bunch
parsley (chopped)
4 cups
2 cups
Kvass ('bread drink', a fermented bread drink)
¼ cup
cup
1
½
lemon (juice)
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Preparation steps

Step 1/5
Heat 2 tbsp butter in a pan and sweat the diced ingredients for a few minutes. Sprinkle with chopped parsley leaves.
Step 2/5
Add the water and the bread drink, season with salt and bring to the boil. Simmer for 20 minutes.
Step 3/5
Heat the rest of the butter in a pan until it foams, stir in the flour and sweat without browning. Take about 2 ladlefuls of the soup, stir it into the roux and then stir the roux into the soup.
Step 4/5
Bring to the boil, cook until it thickens slightly and season with salt and pepper.
Step 5/5
Mix the sour cream with the egg yolk. Remove the soup from the heat and carefully stir in the sour cream and egg yolk mixture. Add lemon juice to taste (it should be sourish).