Warmth in a Bowl: Lamb Soup Edition

Ingredients

• 1 kg lamb (2,2 lb)
• 2 onions (200 g – 7 oz)
• 2 carrots (200 g – 7 oz)
• 1 parsnip (100 g – 3,5 oz)
• 1 small celeriac (100 g – 3,5 oz)
• 300 ml tomato juice (10 oz)
• 2 tbsp tomato paste
• 2-3 links green onion
• 3 tbsp lovage (or celery leaves)
• 2 tbsp parsley
• 3 tbsp rice
• 5 tbsp lemon juice
• 2 tbsp vegetable oil
• 1 ½ tbsp salt

Directions

1. Wash the meat well and put it to boil in 4 liters of water (1 gal) with 1 tbsp of salt for 40 minutes.
2. After 20 minutes or so, the meat will create some foam. Remove the foam with a slotted spoon or a strainer.
3. After 40 minutes, add 1 whole but peeled carrot, 1 whole but peeled onion, half of a peeled parsnip, and half of a peeled celeriac and let them boil together for 20 minutes.
4. Strain the soup with a strainer, remove the boiled vegetables, and put it back to boil, this time only with the meat for 5 minutes.
5. Peel, wash, and finely dice the rest of the vegetables, one onion, one carrot, half of the parsnip, and half of the celeriac.
6. In a saucepan, fry the finely chopped green onions in 2 tbsp of vegetable oil.
7. Add the diced vegetables, tomato juice, rice, tomato paste, and sauteed green onions to the boiling soup and let them cook together for another 20 minutes.
8. Turn off the stove and add ½ tbsp of salt, 5 tbsp of lemon juice, and finely chopped lovage and parsley.
9. Let the soup rest with the lid on for the next 15 minutes before serving.
10. Serve the lamb soup with a dollop of sour cream, fresh bread, and spicy peppers.