Rice soup with lamb
4 servings
240 minutes
Rice soup with lamb is a hearty and aromatic dish of Russian cuisine that warms the soul and body. Its roots go back to ancient traditions of making rich meat soups that nourished peasants and travelers. In this recipe, the lamb is boiled for several hours, filling the broth with a rich flavor. The tender rice adds softness to the soup, while the sautéed onion adds a sweet note. The finishing touch is an egg yolk that makes the texture velvety. This soup is perfect for cool days, providing comfort and warming energy. It pairs wonderfully with fresh herbs and rye bread, creating a harmony of flavors.
1
Wash the lamb, fill it with cold water, and bring to a boil. Skim off the foam, add salt, and cook for 3 hours. Then remove the meat, cut it into small pieces, and return it to the soup.
- Lamb: 500 g
- Salt: to taste
2
Add rinsed rice to the boiling broth and cook for 20 minutes.
- Rice: 150 g
3
Chop the onion and sauté it in butter. Add the onion to the soup. Cook for 10 minutes.
- Onion: 2 heads
- Clarified butter (ghee): 50 g
4
Add a beaten egg yolk mixed with a little broth to the ready soup.
- Egg yolk: 1 piece
