Lamb Leg Soup with Horseradish
4 servings
240 minutes
Lamb shank soup with horseradish is a traditional dish of Hungarian cuisine filled with rich aromas and deep flavors. Its history traces back to peasant feasts where the use of simple yet nourishing ingredients was valued. The tenderness of slowly cooked lamb shanks pairs perfectly with the spiciness of horseradish, creating a warming and slightly spicy composition. Vegetables like potatoes, carrots, and cabbage add texture and balance the flavor, while garlic sauce with vinegar adds a tangy note. This soup is served hot, garnished with fresh herbs, making it ideal for cold days. It not only warms the body but also delights the soul, embodying Hungarian culinary tradition where simplicity transforms into a wealth of flavors.
1
Wash the lamb legs, clean and cut into small pieces. Pour in cold water and bring to a boil. Skim off the foam, add salt and pepper, and cook for 3 hours.
- Lamb trotters (feet): 400 g
- Salt: to taste
- Ground red pepper: to taste
2
Chop the vegetables – potatoes, carrots, onions, cabbage – and add with broth. Cook for 30 minutes. Add sauce to the soup.
- Potato: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- White cabbage: 150 g
3
To prepare the sauce, mix minced garlic, grated horseradish, pepper, salt, sugar, and vinegar.
- Garlic: 2 cloves
- Horseradish: 50 g
- Ground red pepper: to taste
- Salt: to taste
- Sugar: 1 teaspoon
- Vinegar: 1 tablespoon
4
Sprinkle the soup with chopped greens.
- Fresh herbs: 1 bunch
