Sour Lamb Soup with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 l water
- 500 milliliters Bread drink (Available from bakery or health food store), substitute 200 ml of vinegar and 300 ml vegetable stock
- 400 grams lamb (Lobe)
- 100 grams carrots
- 100 grams Parsnips
- 50 grams Celery
- 60 grams butter
- 1 bunch parsley
- salt (to taste)
- 40 grams Pastry flour
- 200 milliliters Sour cream
- 1 egg yolk
- ½ lemon (juice)
Preparation steps
1.
Cut lamb, carrots, parsley root and celery into cubes. Fry in 2 tablespoons of butter and sprinkle with chopped parsley leaves.
2.
Pour in water and bead drink, add salt and bring to a boil. Reduce heat and simmer for about 20-30 minutes.
3.
Melt remaining butter in a saucepan and stir in flour. Fry lightly. Add about 2 ladles of soup broth and mix well to make a roux. Stir the roux into the soup and bring to a boil. Allow to thicken and season with salt and pepper to taste.
4.
Sour cream mix with the egg yolks. Remove soup from the heat and add the sour cream-egg mixture while stirring. Sour with lemon juice to taste.
