👨‍🍳 Instruktioner

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper, then brown them on all sides. Remove lamb from the pot and set aside.

   💡 Proffstips: Browning the lamb in batches ensures a good sear and flavor development.
2. 2

   Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.

   💡 Proffstips: Scraping up any browned bits from the bottom of the pot will add flavor to the soup.
3. 3

   Add the minced garlic and cook for 1 minute until fragrant.

   💡 Proffstips: Be careful not to burn the garlic.
4. 4

   Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to form a roux.

   💡 Proffstips: This will help thicken the soup slightly.
5. 5

   Gradually whisk in the lamb or vegetable broth, ensuring no lumps form. Bring the mixture to a simmer.

   💡 Proffstips: Using warm broth can help prevent lumps.
6. 6

   Return the browned lamb to the pot. Add the cubed potatoes. Bring back to a simmer, then reduce heat, cover, and cook for 1 to 1.5 hours, or until the lamb is very tender.

   💡 Proffstips: Low and slow cooking is key for tender lamb.
7. 7

   In a small bowl, whisk together the milk and lemon juice. Stir this mixture into the soup. Add most of the chopped parsley, reserving some for garnish. Season with salt and pepper to taste.

   💡 Proffstips: The milk and lemon juice mixture adds a slight tang and richness, characteristic of some Balkan soups.
8. 8

   Simmer for another 5 minutes. Serve hot, garnished with fresh parsley.

   💡 Proffstips: This soup is excellent served with crusty bread.