Lamb soup with rice

Recipes - Lamb soup with rice

The sour taste of the traditional lamb soup goes perfectly with the other meals served on this occasion and you will surely find it on the table of many Romanians during Easter time. It's refreshing, healthy and full of flavor!


  • Lamb meat (ribbs, backbone, head)
  • 3 carrots
  • a parsnip
  • half a celery
  • red paprika
  • a bunch of green onion
  • 2 bunches green orach
  • a bunch celandine
  • a handful of rice
  • a litre fresh borsch
  • a can of tomatoes
  • an egg
  • a bunch of lovage
  • salt

Directions for Lamb soup with rice

Step 1: Clean the unnecessary fat and skin from the meat, wash it with cold water and put it to boil. After it simmers once, wash it and put to it boil in fresh water. When it simmers again, add the finely chopped vegetables.

Step 2: Wash the orach and celandine and then blanch them in hot water. Afterwards remove them and chop them finely.

Step 3: When the vegetables have boiled, add the rice to the soup, then the borch and chopped canned tomatoes. In the end, add the orach and celandine and let it simmer for a little longer.

Mix an egg and pour it in the soup, then add the chopped lovage.



Tags: lamb, meat, easter, lovage, egg, tomatoes, rice, celandine, orach, onion, paprika, celery, parsnip, carrots, recipes Meat & fish soups

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