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Romanian Easter Lamb Soup

Lamb soup is the quintessential dish of the Romanian Easter holidays, marking the celebratory beginning of the festive meal after the long Lenten fast. This aromatic, slightly zesty soup is packed with fresh spring greens and tender cuts of lamb, perfectly blending traditional flavors into a comforting bowl of heritage. It is more than just a meal; it is a centerpiece that brings the entire family together at the Easter table.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 10
Course: Soup / Main Course
Cuisine: Romanian
Ingredients Equipment Method Notes

Ingredients
  

  • 2.2 lbs (1 kg) Lamb meat (bone-in shoulder and breast cuts)
  • 2 Large carrots (finely diced)
  • 1 Parsnip root (diced)
  • 1 Small celery root (diced)
  • 1 Large onion (finely diced)
  • 2 Medium potatoes (cubed)
  • 1 cup (200g) Fresh or frozen peas
  • ½ cup (100g) Round grain rice
  • 2 bunches Green onions / Scallions (chopped)
  • 2 bunches Fresh lovage (finely chopped)
  • 1 bunch Fresh parsley (finely chopped)
  • 2-3 tbsp Tomato paste
  • 1 ¼ cups (300ml) Borș (or sauerkraut juice for acidity)
  • 2 Large eggs (for tempering/thickening)
  • ¾ cup (200g) Sour cream (for serving)
  • 3 tbsp Sunflower oil
  • Salt and black pepper To taste
  • 2 Bellpeppers (one red, one yellow, diced)

Equipment

  • Large soup pot (5-6 liters / 6 quarts)
  • Cutting board and chef's knife
  • Wooden spoon
  • Ladle
  • Fine-mesh strainer (if using traditional borș)
  • Mixing bowl (for tempering the sour cream)
  • Whisk (for the egg yolks)

Method
 

Step1: Preparing the Lamb

  1. Clean and Prep: Rinse the lamb meat thoroughly under cold running water. Cut it into soup-ready pieces, roughly 1.5 inches (3-4 cm) in size.
    Boil and Skim: Place the meat in a large pot with 4 liters of cold water and bring to a boil.
    Clarify the Broth: As it begins to boil, carefully skim off the foam that rises to the surface. Reduce the heat and simmer gently for 30–40 minutes.

Step 2: Preparing the Vegetables

  1. Chop the Base: While the meat simmers, peel and wash yourvegetables. Dice the carrots, parsnip, and celery root into smallcubes or rounds. Finely dice the onion and bell peppers.
    Prep the Rest: Cut the potatoes into 1-inch cubes. Finelychop the green onions, lovage, and parsley.

Step 3: Cooking the Soup

  1. Add Root Veggies: Once the meat is partially cooked, addthe carrots, parsnip, celery root, and onion to the pot. Simmer for15 minutes.
    Add Potatoes and Peppers: Stir in the diced bell peppersand potatoes. After 10 minutes, add the peas and the rinsed rice.
    Flavor and Sour: When the ingredients are nearly tender,stir in the tomato paste and simmer for 5 minutes. Pour in the borș(or sauerkraut juice) and boil for an additional 5 minutes. Seasonwith salt and pepper to taste.

Step 4: The Final Touch (The Liaison)

  1. Temper the Eggs: In a separate bowl, whisk the eggs. Slowlyladle a few spoonfuls of the hot soup into the eggs, whiskingconstantly to prevent curdling.
    Blend: Pour this mixture back into the pot, stirringgently.
    Infuse Aromatic Herbs: Stir in half of the freshly choppedherbs. Turn off the heat, cover the pot, and let it rest for 10minutes to allow the flavors to marry.

Step 5: Serving

  1. Garnish: Serve the soup hot, topped with a generous dollopof sour cream and the remaining fresh herbs.
    Optional Spice: Offer hot peppers on the side for those whoenjoy a bit of extra heat.

Notes

Recipe Variations: Giving it a Twist

If you want to experiment with the traditional base, here are four popular ways to adapt the recipe:
  1. Lamb Soup "à la Grec": Swap the sour cream for 5.3 oz (150g) of Greek yogurt. Infuse with dried oregano and fresh mint. Serve with lemon slices and black olives for a Mediterranean touch.
  2. Spring Greens Variation (Lobodă or Sorrel): Replace some of the root vegetables with 10 oz (300g) of orach (lobodă) or sorrel. Use green garlic for a sharper aroma and traditional borș for the sour finish.
  3. Tarragon Infusion: Replace the lovage with fresh tarragon. Add two tablespoons of sour cream directly into the pot and a crushed clove of garlic for an earthy, Transylvanian-style flavor.
  4. Light Yogurt & Egg Liaison: Whisk 2 eggs with 7 oz (200g) of yogurt and add it at the very end (tempered). Skip the extra sour cream when serving to keep it light and zesty.

Nutrition Facts (Per 10 oz / 300 ml serving)

  • Classic Version: ~220-250 kcal | Protein: 18-20g | Fat: 12-15g | Carbs: 10-12g
  • Light Version: (Lean meat, low-fat yogurt, 1 tbsp oil) | ~180-200 kcal
  • Hearty Version: (Extra meat, potatoes, and extra sour cream) | ~300-350 kcal
  • Vegetarian "Fasting" Alternative: (Mushrooms instead of meat, olive oil) | ~120-150 kcal

Frequently Asked Questions (FAQ)

What are the best cuts of lamb for soup? The shoulder, neck, and breast are ideal. These "bone-in" cuts provide the necessary fat and gelatin to create a rich, flavorful broth. While leg of lamb can be used, it tends to be leaner and tougher when boiled.
How can I tone down the intense "lamb" flavor? If you prefer a milder taste:
  • Soak the meat in cold milk for 1-2 hours before cooking.
  • Add aromatic herbs like rosemary or thyme to the first boil.
  • Add a tablespoon of vinegar to the initial boiling water, then discard that water and start fresh.
How long can I store the soup? It stays fresh in the refrigerator for 2-3 days. For longer storage, you can freeze it, but it’s best to add fresh herbs only when reheating.
How can I thicken the soup if it’s too thin? You can add a bit more rice during cooking or whisk a tablespoon of flour into the sour cream before tempering it. Alternatively, mash a few of the boiled potatoes and stir them back into the broth.
Is this soup kid-friendly? Absolutely! For small children, you can reduce the acidity and finely mash or puree the vegetables and meat to make it easier to eat.
Poftă Bună! (Enjoy your meal!) This soup is a true Romanian masterpiece—hearty, zesty, and filled with the nostalgia of childhood springs. Serve it piping hot with a dollop of sour cream and a slice of crusty sourdough bread.