Sour Lamb Soup
Borș de miel is a traditional Romanian Easter soup made with lamb, spring vegetables, and soured with natural bran liquid (borș) or lemon juice. It has a fresh, lightly tangy flavor with the unmistakable aroma of lamb and lovage.
Servings
6
Prep
30 min
Cook
90 min
Total
120 min
🥘Ingredients
servings
Meat and base
Vegetables
Souring and flavor
For serving
✅Dietary Compatibility
Yield
approx. 2.5 liters
📦Storage
Refrigerator
2–3 days in a covered container (add fresh lovage when reheating)
Freezer
Up to 2 months without delicate vegetables (green beans, tomatoes)
🥗Nutrition Facts
Values per serving (approx. 300 ml)
Calories
145 kcal
Protein
14 g
Fat
7 g
Carbohydrates
7 g
Fiber
2 g
🍷Pairs Well With
💡Variations
Add 2 tablespoons of rice or thin noodles for a heartier soup.
Replace the borș with lemon juice or apple cider vinegar for a milder sourness.
Stir in an egg yolk beaten with sour cream at the end for a creamier texture, similar to Rădăuți-style soup.
Add young nettles instead of green beans for a more intense spring flavor and extra iron.