Borș de Miel with a Twist

Ingredients

• 500g (1.1 lb) lamb shoulder, bone-in, cut into chunks 500g (1.1 lb) lamb shoulder, bone-in, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 liter (4 cups) lamb stock 1 liter (4 cups) lamb stock
• 500ml (2 cups) borș (fermented wheat bran) 500ml (2 cups) borș (fermented wheat bran)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the minced garlic, bay leaves, dried thyme, and smoked paprika. Cook for another minute until fragrant.
4. 4.
   Return the lamb to the pot and pour in the lamb stock. Bring to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the lamb is tender.
5. 5.
   Stir in the borș and season with salt and pepper to taste. Simmer for an additional 10 minutes.
6. 6.
   Remove the bay leaves and discard. Serve the Borș de Miel hot, garnished with fresh parsley and a dollop of sour cream.

Treat your ingredients with care...

• Lamb shoulder — For the best flavor and tenderness, choose a well-marbled piece of lamb shoulder. Trim any excess fat before cutting it into chunks.
• Borș — If you can't find borș, you can substitute it with a mixture of lemon juice and water. Use 1 tablespoon of lemon juice for every 1 cup of water.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the soup while simmering.
• If you prefer a thicker soup, you can add a small amount of roux (a mixture of flour and butter) to the soup before adding the borș.
• To save time, you can use store-bought lamb stock instead of making your own.

Serving advice

Serve the Borș de Miel hot in bowls, garnished with fresh parsley and a dollop of sour cream. Accompany it with crusty bread for a complete meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of smoked paprika on top of each serving. The vibrant red color will add visual appeal to the dish.