Spring Lamb Sour Soup / Ciorba de mielReport Violation
Other Infoservings: 6-10
lamb (or lamb kidneys,
head, heart and lungs)
3 carrots, 1 onion
2 or 3 tomatoes, celery
thyme, lovage, fennel
1 tbs. green tarragon
1 tbs. chopped dill
2 tbs. uncooked rice
salt and pepper
To obtain a most savory and delicious sour soup (ciorba), you must use a very young milk-fed spring lamb (about 2 weeks old). Even the poorest family in Romania makes this dish, but instead of using lamb meat, they use the liver, kidneys, head, heart and lungs of the lamb, which are much cheaper, but give a flavorful ciorba nonetheless.
Cut the lamb meat (or the lamb liver, kidneys, head, heart and lungs) into small pieces, place in 2 1/2 quarts of cold water, add pepper and salt to taste, and boil slowly. Add 3 medium-sized carrots, one or two stalks of celery and one onion all cut into small cubes. Boil slowly 15 to 20 minutes. Now add 2 or 3 sliced tomatoes, one tablespoonful of coarsely cut green tarra¬gon (or if not obtainable, some tarragon leaves which are pre¬served in vinegar and kept in tightly covered glass jars) and a little thyme and lovage. Boil another 5 minutes, then add 2 tablespoonfuls of well-washed rice. Continue boiling until the rice and meat are done. Remove from the fire, cover tightly and place a towel over the cover to prevent the evaporation of the aroma.
Place 2 eggs in a serving soup bowl, add one or two drops of cold water and beat well. Then pour the soup into the eggs, stirring all the time. Now add a little pepper to taste, a table spoonful of chopped dill (or chopped parsley), a little fennel and one tcaspoonful of lovage. Add enough lemon juice to suit your taste. Let stand a few minutes. Serve hot. Place sour cream on the ciorba of those who relish it.
Delicious Romanian sour soup. This is the traditional Romanian soup for the Easter holydays.