Ciorbă de Miel (Romanian Lamb Soup)
Ciorbă de miel, or lamb soup, is a well-known Romanian dish that is traditionally prepared during the Easter season.
This dish has been a fundamental part of Romanian cuisine for centuries, deeply ingrained in the country’s culinary heritage.
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||50 min||-||65 min|
The history of ciorbă de miel
dates back to the ancient nomadic shepherding culture that was once prevalent throughout the region. The shepherds would often cook and consume lamb during the lambing season, using every part of the animal to create a variety of dishes.
As time passed, the recipe for ciorbă de miel evolved, and different regions of Romania developed their own unique versions of the dish. To this day, ciorbă de miel remains a beloved Easter delicacy, served in households all over the country.
Carefully remove the excess fat
from lamb meat with bones.
Place the meat in a pot with cold water to cover.
Add 1 teaspoon of salt from the beginning and remove the foam from the surface as it forms, repeating the skimming process whenever necessary.
After the foam stops forming on the surface, add the carrots, bell pepper, parsnip, onion, and green onions. All peeled, washed, and chopped into small pieces, maximum 1 cm cubes.
Continue boiling until the meat is well-cooked. If you’re adding rice, now is the time to add it. Also, add the diced tomatoes.
Take out from soup and debone the meat, cut it into bite-sized pieces, and add it back to the pot.
Separately, bring the borș (borscht, Romanian souring agent) to a boil and then pour it into the pot with the soup.
Bring it to a boil again, and immediately turn off the heat.
In a bowl, beat the egg yolks with the sour cream.
Add 1 ladle of hot soup, mix well, and pour the mixture into the pot with the soup.
Add finely chopped washed lovage, season with salt and pepper to taste, and the soup is ready to be served.
Serve hot with hot peppers, and bread (preferably homemade).
Enjoy, Good Appetite!