Sour Lamb Vegetable Soup for Easter

Ingredients

• 1 l water
• 500 ml bread broth (bakery, health food store)
• 400 g lamb meat (shank)
• 100 g carrots
• 100 g parsley root
• 50 g celery
• 60 g Butter
• 1 bunch parsley
• Salt
• 40 g flour
• 200 ml sour cream
• 1 egg yolk
• 0.5 lemon (juice)

Instructions

1. 1.

   Cut the lamb, carrots, parsley root and celery into cubes; sauté in 2 tbsp butter, then sprinkle with chopped parsley leaves.

2. 2.

   Add water and bread broth, season with salt, bring to a boil and simmer for 20 minutes.

3. 3.

   In a pot melt the remaining butter, whisk in flour, cook until pale, take about 2 ladles of soup, stir into the roux, then return everything to the pot; bring to a boil, let thicken slightly, and season with salt and pepper.

4. 4.

   Whisk sour cream with the egg yolk. Remove the soup from heat, gradually stir in the sour cream‑egg mixture while whisking. Finish with lemon juice for acidity.