Lamb soup


500 g lamb ribs or other cuts of lamb with bone, 3-wire green onion, 3 carrots, 1 / 2 cup rice, 3 bay leaves, 1 / 2 l borsch, pepper, salt, 1 bunch lovage, 1 egg, 1 cup vinegar

First we will boil 2 liters of water with vinegar, bay leaf, salt and pepper. When the water starts to boil, pour it over the meat, this way it will get cleaned and washed well, this will make the persistent smell of lamb disappear from the chops of meat.

Now we can put the meat into 3 liters of water with salt and let it boil.

Meanwhile we will peel the carrots and onions, wash them then we can slice the carrots, chop the onion and add them to the pot with the meat. We will let them boil until they are almost cooked around 15 minutes then we can add rice (we have to cook the rice before and wash it well). When the rice is fully done we will add borsch to the pot and let it boil for another 10 minutes or so. Now it s time for us to tinker the soup with a scrambled egg; we will slowly start adding soup from the hot pot into the mixing recipient (If you add the mix directly to the hot soup in the pot it will get a cheese aspect) until the mix temperature is close to the one of the soup in the pot then pour the mix in the pot and steer it thoroughly. We can turn off heat if we haven’t done so already and sprinkle the lamb soup with chopped lovage.

You can serve this soup with a chilly paprika or with bred croutons.
Good appetite!