Sour Lamb and Vegetable Soup for Easter

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Sour Lamb and Vegetable Soup for Easter
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
1 l water
500 milliliters Bread drink (from the health food store)
400 grams lamb (lobe)
100 grams carrots
100 grams Parsnips
50 grams Celery
60 grams butter
1 bunch parsley
salt
40 grams Pastry flour
200 milliliters Sour cream
1 egg yolk
½ lemon (juiced)
How healthy are the main ingredients?
Sour creamcarrotParsnipCeleryparsleysalt

Preparation steps

1.

Cut lamb, carrots, parsnip and celery into cubes, saute with 2 tablespoons of butter then sprinkle with chopped parsley leaves.

2.

Pour in water and bread drink, add salt, bring to a boil and let simmer for 20 minutes.

3.

Place remaining butter in a saucepan, stir in flour, briefly fry, remove about 2 ladles of soup and stir into the roux. Stir everything back into the soup and bring to a boil, then simmer until thickened and season with salt and pepper.

4.

Combine sour cream with egg yolks. Remove soup from the heat and add sour cream-egg mixture while stirring. Season to taste with lemon juice. Serve hot.