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USTIC LAMB BONE SOUP WITH LOVED SORREL AND LOVAGE — A HEARTY, FRAGRANT SPRING SOUP

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USTIC LAMB BONE SOUP WITH LOVED SORREL AND LOVAGE — A HEARTY, FRAGRANT ROMANIAN SPRING SOUP

USTIC LAMB BONE SOUP WITH LOVED SORREL AND LOVAGE — A HEARTY, FRAGRANT SPRING SOUP

This rustic lamb bone soup blends the deep flavors of slow-simmered lamb bones with fresh vegetables, aromatic herbs like lovage, and a touch of tangy acidity. Perfect for a wholesome midweek meal, it’s both nourishing and delightfully traditional.

🕒 Prep Time: 15 min

🍳 Cook Time: 2 hours
🍽️ Yields: 7 servings

Ingredients

  • 1 kg lamb or mutton bones (I used ribs attached to a leg and the upper part of the shank to keep some meat; add extra lean meat if you want more)
  • 1 large carrot, grated
  • 1 medium onion, finely chopped
  • 1 generous slice celery root, grated
  • 1 parsley root, grated
  • 1 stalk celery leaves
  • ½ red bell pepper (kapia), diced
  • 1 medium ripe tomato
  • 1 tsp whole black peppercorns
  • 2 tbsp vinegar from pickled hot peppers
  • Lemon juice, to taste
  • 4 tbsp cooking oil
  • 2 tbsp rice
  • 4 generous sprigs lovage (leustean), coarsely chopped
  • Salt, to taste

Instructions

1. Prepare the Meat

  • Rinse the lamb bones in cold water.
  • Pour boiling water over them and let sit for 10 minutes to reduce strong gamey flavor (optional but recommended).

2. Start the Broth

  • Place bones in a large pot and cover with 3 liters cold water.
  • Slowly bring to a boil over medium-low heat (about 20–30 minutes).
  • Reduce heat to low and simmer gently.
  • Skim off foam that forms on top regularly for about 30 minutes.

3. Sauté Vegetables

  • While broth simmers, heat oil in a large skillet.
  • Add grated carrot, celery root, parsley root, and onion.
  • Sauté gently until fully softened, about 15 minutes, stirring occasionally but without browning.
  • Add diced red bell pepper and peeled, seeded, diced tomato (to peel tomato: cut an X on top, blanch briefly in hot broth, then peel).
  • Stir for 1 minute, then remove from heat.

4. Combine and Simmer

  • When broth no longer foams, add sautéed vegetables, celery leaves, peppercorns, and 2 tsp salt to pot.
  • Continue simmering gently so broth barely bubbles until meat is tender and easily detaches from bones (about 1 hour).
  • Wipe pot rim clean with a paper towel to remove foam residue.

5. Finish the Soup

  • Remove meat from broth and let cool slightly.
  • Add rice to broth and cook until tender, about 10 minutes.
  • Strip all meat from bones and return to pot.
  • Add vinegar from pickled hot peppers to taste.
  • Add lemon juice gradually for extra acidity (I used about 1 tbsp).
  • Adjust salt if needed.

6. Final Touch

  • Turn off heat and stir in chopped lovage roughly.
  • Cover and let rest briefly before serving.

💡 Tips

  • Parboiling lamb bones reduces the strong “gamey” flavor.
  • Gently simmer broth to maintain clarity and depth.
  • Use vinegar from pickled hot peppers for authentic tang and complexity.
  • Lovage adds a distinctive herbal aroma essential to traditional Romanian soups.

🎉 Perfect For

  • Hearty, rustic meals with rich flavors
  • Traditional Romanian spring lamb dishes
  • Comfort food with fresh herbs and warming acidity
  • Using leftover lamb bones and cuts

📝 Final Thoughts

This rustic lamb bone soup is a soulful tribute to traditional Romanian cooking. Its rich broth, tender meat, and fragrant herbs combined with a perfect balance of acidity make it an inviting and satisfying meal for any occasion.