Sour lamb soup with borscht, easy to prepare, very tasty!
Traditional soup recipe with borscht, vegetables and lamb for the Easter holidays.

Ingredients and recipe:

Lamb meat - 1 kilogram. I used meat from a leg of lamb (back) and some bone-in pieces from the string.
Onion - one piece
Carrot - one piece
Parsnip - one piece
Parsley root - one piece
Celery - a slice
Green onion - 4 strands
Red bell pepper - one piece
Rice - 50 grams
Borscht - 400 milliliters
Oil
Salt
Pepper
Egg yolk - two pieces
parsley (or tea)

Chop the vegetables listed above.
Lightly fry the vegetables (minus the green onion stalks), add a little salt.
Boil the lamb in a pot with 2 liters of water and salt.
Skim off the foam that forms during the first few minutes of boiling, then cover the pot and let it boil.
After 30 minutes, add the cooked vegetables, mix and after another 20 minutes, add the rice and chopped green onion stalks, pepper and salt if needed. We continue to mix and cook for about 10 minutes.
When the meat, vegetables and rice are cooked, add 400 milliliters of previously boiled borscht and 200 milliliters of hot water.
Let it boil for a few minutes and sprinkle the green parsley.
Turn off the heat and strain the soup with two egg yolks as in the video.
Sprinkle some more parsley and the soup is just good to eat!

Good appetite!

#lamb
#MeatSoup
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