Lamb soup a la Radu Anton Roman

Recipes - Lamb soup a la Radu Anton Roman

Radu Anton Roman used to say that the lamb soup “is synonym with gastronomic and ritualistic joy of Christian Easter”.


  • Neck, tail and other chicken meat with bones (anything except for the meat from the back, drumsticks and the entrails that will be used for roast and tripe)
  • 2-3 carrots
  • 1-2 parsnips
  • 1 celery root
  • 2 onions (or 3 bunches of green onion)
  • 100 grams rice
  • 200 ml sour cream
  • 2 eggs
  • 2 bunches greens (lovage, tarragon)
  • 2 bunches other greens (patience, orach, celandine, sorrel, ramson)
  •  whole pepper (20 pieces)
  •  salt 1 l borsch (or 100 ml vinegar)
  • 3 l water.

Directions for Lamb soup a la Radu Anton Roman

Step 1: Cut the neck and the rest of the meat into pieces that fit the ladle for serving soup. Chop the carrots, the parnship, celery and onion and put them to boil in 3 l of cold water along with the meat, pepper and a teaspoon of salt. When it boils, a layer of foam will appear on the surface of the soup and you must remove it.

Step 2: After an hour of boiling, add the washed rice and the finely chopped greens. In a separate pot, bring the borsch to a boil (500 ml or 1 l according to how sour you like the soup) and pour it in the soup. Let it simmer a little longer.

During its time on the fire, the soup may boil away about 1 liter, but it shouldn’t more than this, so if necessary, add more water.

Step 3: Remove it from the fire, add sour cream mixed with eggs and a bit of hot soup and some extra salt. When serving, sprinkle finely chopped lovage and tarragon in the bowls of soup.


Tags: lamb, meat, lovage, tarragon, sour cream, eggs, carrots, parnship, celery, onion, rice, recipes Meat & fish soups

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