English Lamb Sour Soup

Ingredients

The English adaptation of the Croatian Lička kisela juha od janjetine incorporates the flavors and ingredients commonly found in English cuisine. While the original dish uses traditional Croatian spices and herbs, the English version focuses on a simpler flavor profile. The English Lamb Sour Soup replaces some of the original ingredients with English staples like carrots, potatoes, and onions. Additionally, the English version adds a tangy element by using vinegar or lemon juice to achieve the desired sourness. We alse have the original recipe for Lička kisela juha od janjetine, so you can check it out.

• 500g (1.1 lb) lamb, cut into small pieces 500g (1.1 lb) lamb, cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 celery stalk, chopped 1 celery stalk, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 tablespoon vinegar or lemon juice 1 tablespoon vinegar or lemon juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb pieces and cook until browned on all sides.
2. 2.
   Add the chopped onion, carrots, potatoes, celery, and minced garlic to the pot. Sauté for a few minutes until the vegetables start to soften.
3. 3.
   Pour in enough water to cover the ingredients in the pot. Add the bay leaf and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the lamb is tender.
5. 5.
   Stir in the vinegar or lemon juice to add a tangy flavor to the soup. Adjust the seasoning if needed.
6. 6.
   Remove the bay leaf from the soup. Serve hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cooking.
• Vinegar or lemon juice — Adjust the amount of sourness according to your taste preference. Add more if you prefer a tangier soup.

Tips & Tricks

• For a richer flavor, you can brown the lamb in batches before adding the vegetables.
• Feel free to add other vegetables like peas or corn for added variety.
• Serve the soup with crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Adjust the seasoning and sourness according to your taste preference.

Serving advice

Serve the English Lamb Sour Soup hot in individual bowls. Garnish each serving with fresh parsley for a pop of color and added freshness. Accompany the soup with crusty bread or rolls for a satisfying meal.

Presentation advice

Present the English Lamb Sour Soup in a rustic-style bowl, showcasing the vibrant colors of the vegetables and the tender pieces of lamb. Place a sprig of fresh parsley on top as a garnish to enhance the visual appeal.