Armenian Sour Soup with Lamb and Yogurt

Ingredients

In this Armenian adaptation, we substitute the traditional Slovenian ingredients with Armenian flavors. The lamb takes center stage, replacing the original beef, and is cooked with aromatic spices like cumin, coriander, and paprika. The addition of tangy yogurt adds a unique twist, giving the soup a creamy and refreshing element. The use of lemon juice and fresh herbs adds a vibrant touch, enhancing the flavors and giving it an Armenian flair. We alse have the original recipe for Štajerska kisla juha, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 liter (4 cups) lamb or vegetable broth 1 liter (4 cups) lamb or vegetable broth
• 250g (1 cup) plain yogurt 250g (1 cup) plain yogurt
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or dill) for garnish Fresh herbs (such as parsley or dill) for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 36g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the cumin, coriander, and paprika to the pot and cook for another minute to toast the spices.
4. 4.
   Return the lamb to the pot and pour in the lamb or vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 1 hour or until the lamb is tender.
5. 5.
   In a separate bowl, whisk the yogurt until smooth. Gradually add a ladleful of the hot broth to the yogurt, whisking constantly to temper it.
6. 6.
   Slowly pour the tempered yogurt mixture into the pot, stirring continuously to incorporate it into the soup.
7. 7.
   Add the lemon juice and season with salt and pepper to taste. Simmer for an additional 10 minutes.
8. 8.
   Serve the soup hot, garnished with fresh herbs.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Yogurt — Use plain, unsweetened yogurt with a creamy consistency for the best results.

Tips & Tricks

• If you prefer a thicker soup, you can add a tablespoon of flour to the sautéed onions before adding the spices.
• Adjust the level of sourness by adding more or less lemon juice according to your taste preference.
• For an extra kick of flavor, sprinkle some Aleppo pepper or chili flakes on top before serving.
• Serve the soup with crusty bread on the side for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Armenian Sour Soup with Lamb and Yogurt is best served hot. Ladle it into bowls and garnish with fresh herbs for a pop of color. Serve with warm bread on the side to soak up the delicious broth.

Presentation advice

Present the soup in rustic ceramic bowls to showcase its homemade charm. Sprinkle some fresh herbs on top for an appealing visual contrast. Serve with a side of warm bread and a lemon wedge for an inviting presentation.