Tips for The Hungarian Lamb Soup Recipe
➡️ Lamb soup is definitely one of the top Easter soup recipes in Hungary. Everyone loves this soup, so most families cook lamb vegetable soup for Easter. In fact, the soup is so popular that it is made all spring long. There are several recipes available and one that I like the most is the version with flour dumplings (shared on this page).
➡️ There are not many cooking tips to share about this Hungarian soup recipe, as it is very simple. Perhaps the most important tip is to remove large chunks of fat from the lamb, otherwise the soup will taste greasy, unpleasant.
➡️ Another tip that I find useful is to cut the meat into smaller pieces. This will reduce the cooking time and make serving the soup on the plate easier.
➡️ It is also very important to cook the soup at a low temperature. In this way, the meat softens well and is combined better with other ingredients in the pot.
➡️ As for vinegar, Hungarians do not like to eat this soup with too sour taste, in general. I like a moderate sour taste, but of course everyone can add an amount of vinegar to their own taste. I prefer to add mustard instead of vinegar.
➡️ As I wrote above, I replace vinegar with spicy or classic mustard. Here’s how: I put a tablespoon of mustard on the plate, add a tablespoon of sour cream, then combine them well with a spoon and, finely, add 2-3 tablespoons of hot soup over this mixture. You have to try this variant of the Hungarian lamb soup with dumplings at least once because it is simply heavenly and you will like it the most!
➡️ Whichever way you make Hungarian lamb soup with dumplings, this soup recipe is one of the best to celebrate Easter and all fans of Hungarian cuisine should try it! No one will regret it!
➡️ Enjoy cooking Hungarian lamb soup with dumplings from scratch!