This green soup indicates the spring is coming – the season of lambs and sorrel. It is best served freshly made and hot. It blends in so many greens, that it instantly awakens the spring inside your mouth.
AuthorNata AlbotCategoryMain CourseDifficultyIntermediatePlace the lamb into a pan filled with water seasoned with salt, pepper, and bay leaves.
Simmer until the meat is ready. Then, remove it from the pan. Add some chopped potatoes and carrots to the broth.
Simmer for 5–7 minutes and add the rice.
Let it simmer for another 5 minutes, then add some homemade sour borș (a souring liquid made of fermented bran in water).
Whisk one egg with sour cream and pour into the soup. Sprinkle with finely minced dill, sorrel, parsley and cover the pan with a lid. Simmer for another 5-7 minutes.
Spread adjika over the lamb meat and fry it, on both sides.
Serve it with the green soup.
Ingredients
Directions
Place the lamb into a pan filled with water seasoned with salt, pepper, and bay leaves.
Simmer until the meat is ready. Then, remove it from the pan. Add some chopped potatoes and carrots to the broth.
Simmer for 5–7 minutes and add the rice.
Let it simmer for another 5 minutes, then add some homemade sour borș (a souring liquid made of fermented bran in water).
Whisk one egg with sour cream and pour into the soup. Sprinkle with finely minced dill, sorrel, parsley and cover the pan with a lid. Simmer for another 5-7 minutes.
Spread adjika over the lamb meat and fry it, on both sides.
Serve it with the green soup.
Notes
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