Cum prepară chef Florin Dumitrescu ciorba de miel pentru masa de Paște

Approaching Easter, traditional dishes will not be missing from the tables of Romanians. Undoubtedly, lamb is the “star” of this holiday, and housewives who want to prepare a delicious soup can follow the recipe of chef Florin Dumitrescu.

Ingrediente pentru ciorba de miel

Florin Dumitrescu is one of the most renowned and appreciated chefs in Romania. Over time, the MasterChef judge has created culinary art and inspired thousands of fans with his dishes.

Now, as Easter is just around the corner, Florin Dumitrescu has decided to show everyone how he prepares lamb soup. The recipe is not complicated, and housewives who follow it cannot go wrong.

The necessary ingredients for preparing lamb soup are: one kilogram of lamb meat, 400 grams of potatoes, celery, parsley, carrots, and onions, all in equal quantities of 200 grams.

Florin Dumitrescu starts by boning the lamb leg. The bones are boiled, and the meat from them is diced. Later, this will be added to the pot. This is a trick that the MasterChef judge uses to prevent foam formation.

MasterChef judge’s tips for a successful dish, perfect for Easter

In a large pot, heat the oil, then add the vegetables. For extra flavor, they can be sautéed together with a little cumin. After the meat has cooked enough, add the sautéed vegetables, and if necessary, water can be added.

Florin Dumitrescu has several aces up his sleeve when it comes to preparing lamb soup. To keep the broth clear throughout the cooking process, the chef recommends using a low heat.

No one wants the lamb meat in the soup to be tough, so the MasterChef judge has offered housewives another tip. The meat can be tender if the salt is added only at the end of cooking, not during the boiling process.

To give the dish a unique taste, chef Florin Dumitrescu recommends preparing a mixture of yogurt and vinegar. This will be added to the lamb soup at the end, according to preferences.

Lamb soup needs 3 – 4 hours to be fully cooked. Twenty minutes before turning off the heat, you can add the 400 grams of diced potatoes. Only at the very end, after the heat has been turned off, add parsley, which adds a touch of freshness to the dish.

TK

TK

TK

TK

TK