Lamb soup

koordinaten: 47.1363808, 16.4896026

Lamb neck and lamb rips (best of our own 'Krainer Steinschafe'(sort of sheep) are placed in cold water and simmered for 1-2 hours until the meat can be easily removed from the bones. At the same time carrots, onions, stem cabbage and celery are added also tarragon, lovage, salt and whole peppercorns and cooked until the vegetable is firm to bite. The soup is seasoned to taste with a lacing of vinegar a pinch of yeast powder or organic soup spice. The finely cut meat is added again and the soup is ready to serve on a cold winterday!

The previous Hungarian Cabbage Soup gave an extra spicy note - so maybe the soup could also be seasoned with paprika sometimes?!

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