Irish Soup (Drunken Sailor)
5 servings
60 minutes
Irish soup 'Drunken Sailor' is a true gastronomic adventure with notes of tradition and boldness. This rich meat soup originates from Irish port towns where fishermen and sailors warmed up after long journeys. Lamb, seared to a golden crust, gains depth of flavor from tomato paste and aromatic broth. Vegetables add softness, while bay leaf provides a hint of spice. The finishing touch is butter, whiskey, and flour that create a velvety texture and a gentle warming bitterness. This soup is perfect for cold evenings, offering comfort and warmth. It’s best served hot, garnished with fresh herbs to highlight its rich flavor and reveal the complexity of its aroma. A true Irish delight with character!
1
Take the lamb and cut it into fairly large pieces. Place it in a pan with melted butter and fry on high heat until browned.
- Lamb: 450 g
- Butter: 70 g
2
We transfer the meat to a deep cast iron pot and pour in the broth, previously diluted with tomato paste.
- Broth (stock): 1.5 l
- Tomato paste: 3 tablespoons
3
Add quartered onion rings and bay leaf. Cook on medium heat covered for 10 minutes.
- Fresh herbs: 1 bunch
- Bay leaf: 3 pieces
4
Meanwhile, we cut the potatoes and carrots into small cubes or any other shape.
- Potato: 300 g
- Carrot: 1 piece
5
After the specified 10 minutes, we add them to the soup. We salt and pepper to taste and continue to boil for another 20 minutes.
- Potato: 300 g
- Carrot: 1 piece
6
Add half of the chopped greens to the soup, bring to a boil and cook for another 10 minutes, then remove from heat and take out the bay leaf.
- Fresh herbs: 1 bunch
- Bay leaf: 3 pieces
7
Add 20 g of butter mixed with flour and 100 ml of whiskey to the prepared soup. Pour the soup into bowls and sprinkle with the remaining herbs.
- Butter: 70 g
- Wheat flour: 1 tablespoon
- Whisky: 100 ml
- Fresh herbs: 1 bunch
