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<\/p>\nLamb soup is a dish specific to the Easter holidays, at least in Romania. I got this recipe from a good friend, or rather from his grandmother. The secrets of this recipe were beautifully written in a notebook by his grandmother. According to him, orach is the secret ingredient that he revealed to us.
\nTo this soup it is customary to add a lamb’s head for a special taste.
\nI know there are people who do not like the smell and taste of lamb, but my opinion is that if the meat is fresh and boiled in a pressure cooker, the specific smell and taste will not be as strong. So I recommend you try it.<\/p>\n
a piece of lamb meat<\/p>\n
a head of honey<\/p>\n
2 carrots<\/p>\n
a little celery<\/p>\n
2 small onions<\/p>\n
broth<\/p>\n
A bunch of green onions<\/p>\n
some lives of lovage<\/p>\n
some lives of orach<\/p>\n
salt<\/p>\n
1. Boil the lamb together with the carrots, celery and onion. If you have a pressure cooker, this stage should last a maximum of one hour. We used a normal pot, because the bones were too big and did not take place in the pressure cooker, so we had to boil the soup on the fire for about 3 hours.<\/p>\n
2. Finely chop the green onions and orach and add them to the pot along with the broth and a little water. Boil it again.<\/p>\n
3. Add the lovage and let it boil for a while, or add it raw when serving the lamb soup.<\/p>\n
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Lamb soup is a dish specific to the Easter holidays, at least in Romania. I got this recipe from a good friend, or rather from his grandmother. The secrets of this recipe….<\/p>\n","protected":false},"author":1,"featured_media":4187,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[81],"tags":[138,137],"translation":{"provider":"WPGlobus","version":"2.8.11","language":"en","enabled_languages":["ro","en"],"languages":{"ro":{"title":true,"content":true,"excerpt":true},"en":{"title":true,"content":true,"excerpt":true}}},"yoast_head":"\n