Dalmatian rustic lamb soup in Damir's way
Lamb soup is an old Dalmatian dish and something similar is rarely found in the Mediterranean. My great desire is to bring closer and popularize our old recipes, but necessarily modernized and adapted to the tastes and standards of modern nutrition. A great folk dish, unfortunately insufficiently known and used in the promotion of our gastronomy. I offered it to people from different parts and countries of the Mediterranean and it always aroused the delight of lovers of good food
Preparation steps
- clean the meat of any excess fat and cut into two or three large pieces
- Lightly grease the bottom of the pot with olive oil and arrange: coarsely chopped onion, celery, paprika, cabbage, 1 carrot sliced into rings
- lay the meat, salt and lightly fry for about five minutes. Pour about 2 l of cold water and let it cook gently
- add peeled potatoes in a piece, 2 nice large carrots in a piece and a piece of prosciutto
- lamb must not be overcooked! When soft, try the soup and add salt if necessary
- strain the soup using a fine strainer. Separate the potatoes and carrots, put the cooked meat in a separate bowl, pour a little broth over it, cover and keep warm
- press all vegetables through a strainer. Chop the carrots and potatoes in a blender and add them to the clean, strained soup
- cook thin noodles or fideline. Put a little chopped parsley, freshly ground pepper and 3-4 drops of lemon on each plate.
Serving
The reason lamb soup isn’t on the restaurant’s menus lies in the fact that many people don’t like it because they most likely ate poorly prepared soup (which had a smell) and bad lamb. A lot of vegetables that were often just kneaded with a fork and a piece of smoked prosciutto gave this rustic soup an extraordinary taste - that's how the old Dalmatians perfected this unique dish. Originally, this was a thick soup with pieces of vegetables, unpeeled tomatoes and coarsely chopped spaghetti.
