Lamb soup – A traditional Romanian Easter recipe
What does Easter signify for you? If you’re non-Christian, nothing. But that’s OK since not everyone has to think in the same way or adhere to the same traditions. Celebrate diversity. I’ll take my Nobel Peace Prize to go, thanks very much.
In Romania, Easter is observed according to the Orthodox tradition and is one of the most important moments of the year. Some of the most important traditions include painting eggs and cooking a number of dishes.
Since this is a food blog, I’m not going to show you how to paint your eggs. You can do that alone. Instead, I’ll show you how to cook a traditional Romanian Easter dish – lamb soup (ciorba de miel).
Instructions on how to make lamb soup (ciorba de miel)
As much as I’d like to get a Nobel Prize for cooking (if there isn’t one, I can get the first one, no problem), this is an easy one. Grab a big pot, put the lamb meat in it and cover it with cold water. Add a teaspoon of salt and remove the foam that will form when the meat starts boiling.
While this is happening, start cutting all your veggies as thinly or as chunky as you want. When the meat is all de-foamed (is that even a word?), add them to the pot and continue boiling.
Is the lamb done? If it looks done, take it out of the pot carefully, debone it and put the meat chunks back in the pot. Don’t forget to add the bors or the lemon juice, if you’re substituting. Leave to simmer for a few more minutes and then turn off the heat.
Separately, grab your sour cream or yogurt and mix it with the 2 egg yolks in a bowl. Add some soup to it and mix it more. After that’s done, put all of the creamy yolky egg soup mixture thingy into the pot.
Season with salt and pepper and add the finely chopped herbs.
Listen to this while cooking and enjoy.
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