Romanian Sour Lamb and Rice Soup
Romanian sour lamb soup turns lamb, rice, roots, and fresh herbs into a tangy, comforting bowl with tender meat and a creamy finish.
This soup, also called ciorbă de miel in many Romanian homes, has a clean sour broth, soft rice, sweet root vegetables, and the bright herbal taste of lovage. It tastes rich without feeling heavy, and it makes a full family meal from simple ingredients.
Suggested categories: Soups and Stews, Romanian Recipes, Budget Dinners.
Why You’ll Love This Recipe
- Deep, comforting flavor: Lamb simmers slowly with onion, carrots, celery root, and parsley root until the broth tastes savory and full.
- Bright and tangy broth: Fermented borÈ™ gives the classic sour taste, while lemon juice works well when borÈ™ is hard to find.
- Soft, cozy texture: Rice thickens the soup gently, and the optional egg yolk with sour cream makes it silky.
- Practical for home cooks: The recipe uses one pot and turns affordable lamb cuts into a generous meal for four.
Fabian’s Budget & Health Tip: Use bone in lamb shoulder, neck, or shank pieces instead of lean cubes. They cost less, give better broth, and become tender after simmering. If you use lemon juice instead of borș, add it slowly at the end so you can control the sourness without wasting ingredients.
Ingredients (Serves 4)
- 1 1/2 lb bone in lamb shoulder, neck, or shank pieces (680 g)
- 8 cups cold water (1.9 liters)
- 2 medium carrots, diced (160 g)
- 1 small celery root, diced (200 g)
- 1 parsley root or parsnip, diced (100 g)
- 1 medium onion, finely chopped (150 g)
- 1/3 cup white rice, rinsed (65 g)
- 1 1/2 to 2 cups fermented borÈ™, or 3 to 4 tablespoons fresh lemon juice (360 to 480 ml borÈ™, or 45 to 60 ml lemon juice)
- 1 egg yolk, optional (1 yolk)
- 1/2 cup sour cream, optional (120 g)
- 2 tablespoons chopped fresh lovage (8 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1 1/2 teaspoons salt, plus more to taste (9 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Start the Lamb Broth
Place the lamb pieces in a large pot with the cold water. Bring the pot to a gentle boil over medium heat. As foam rises, skim it off with a spoon so the broth stays clean and light.
Lower the heat once the surface looks calm. You want a soft simmer, not a hard boil. The lamb should move gently in the pot, and the broth should smell savory and meaty.
2. Add the Root Vegetables
Add the carrots, celery root, parsley root, onion, salt, and black pepper. Stir well, then keep the soup at a gentle simmer for about 60 to 75 minutes.
The lamb is ready for the next step when it pulls from the bone with little effort. The vegetables should look soft but not broken down. Your kitchen should smell sweet from the roots and rich from the lamb.
3. Add the Rice
Stir in the rinsed rice. Simmer for 15 to 18 minutes, until the grains look plump and tender. Stir now and then so the rice does not settle too heavily at the bottom of the pot.
If the soup looks too thick, add a small splash of hot water. Romanian sour lamb soup should feel hearty, but it should still eat like a broth based soup.
4. Sour the Soup
If using fermented borÈ™, warm it in a small saucepan until hot, then pour it into the soup. Start with 1 1/2 cups (360 ml), taste, and add more if you want a sharper flavor.
If using lemon juice, turn the heat low and stir in 3 tablespoons (45 ml). Taste before adding the final tablespoon. The broth should taste bright and tangy, but the lamb flavor should still come through.
5. Temper the Egg Yolk and Sour Cream
For a creamy finish, whisk the egg yolk with the sour cream in a bowl until smooth. Ladle in a small amount of hot soup while whisking constantly. Add two more small ladles in the same way.
Turn the soup to low heat. Pour the tempered mixture back into the pot while stirring. Do not boil the soup after this step, or the egg and sour cream may curdle. The broth should turn pale, silky, and lightly creamy.
6. Finish with Lovage and Parsley
Turn off the heat. Stir in the chopped lovage and parsley. Let the soup sit for 5 minutes before serving so the herbs bloom in the hot broth.
Taste one last time for salt, pepper, and sourness. Serve hot, with extra sour cream on the side if you like a richer bowl.
Expert Troubleshooting & FAQs
Can I use boneless lamb?
Yes, but bone in lamb gives a deeper broth. If you use boneless lamb, choose shoulder meat and simmer it gently until tender. You may want to add a little extra salt and a small splash of olive oil for a rounder taste.
What can I use if I cannot find fermented borÈ™?
Fresh lemon juice is the easiest substitute. Add it near the end and taste as you go. You can also use a mix of lemon juice and a small splash of sauerkraut brine if you want a more fermented style sourness.
Why did my sour cream curdle?
The soup was likely too hot, or the sour cream mixture was added too quickly. Always whisk hot broth into the egg yolk and sour cream first. Then add it back to the pot over low heat and do not let it boil.
Can I make this soup ahead?
Yes. The flavor gets even better after a night in the fridge. Reheat it gently over low heat. If you added egg yolk and sour cream, keep the soup below a boil so the broth stays smooth.
Can I freeze Romanian sour lamb soup?
You can freeze the soup before adding the egg yolk and sour cream. Rice may soften more after freezing, but the soup will still taste good. Add fresh herbs after reheating for the best flavor.
Estimated Nutritional Facts
These values are rough estimates per serving and will change based on the lamb cut, sour cream, and amount of borÈ™ or lemon juice used.
- Calories: 420
- Protein: 31 g
- Carbs: 29 g
- Fats: 21 g
Romanian Sour Lamb and Rice Soup
Ingredients
- 1 1/2 lb bone in lamb shoulder, neck, or shank pieces (680 g)
- 8 cups cold water (1.9 liters)
- 2 medium carrots, diced (160 g)
- 1 small celery root, diced (200 g)
- 1 parsley root or parsnip, diced (100 g)
- 1 medium onion, finely chopped (150 g)
- 1/3 cup white rice, rinsed (65 g)
- 1 1/2 to 2 cups fermented borÈ™, or 3 to 4 tablespoons fresh lemon juice (360 to 480 ml borÈ™, or 45 to 60 ml lemon juice)
- 1 egg yolk, optional (1 yolk)
- 1/2 cup sour cream, optional (120 g)
- 2 tablespoons chopped fresh lovage (8 g)
- 2 tablespoons chopped fresh parsley (8 g)
- 1 1/2 teaspoons salt, plus more to taste (9 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Start the Lamb Broth. Place the lamb pieces in a large pot with the cold water. Bring the pot to a gentle boil over medium heat. As foam rises, skim it off with a spoon so the broth stays clean and light. Lower the heat once the surface looks calm. You want a soft simmer, not a hard boil. The lamb should move gently in the pot, and the broth should smell savory and meaty.
- 2. Add the Root Vegetables. Add the carrots, celery root, parsley root, onion, salt, and black pepper. Stir well, then keep the soup at a gentle simmer for about 60 to 75 minutes. The lamb is ready for the next step when it pulls from the bone with little effort. The vegetables should look soft but not broken down. Your kitchen should smell sweet from the roots and rich from the lamb.
- 3. Add the Rice. Stir in the rinsed rice. Simmer for 15 to 18 minutes, until the grains look plump and tender. Stir now and then so the rice does not settle too heavily at the bottom of the pot. If the soup looks too thick, add a small splash of hot water. Romanian sour lamb soup should feel hearty, but it should still eat like a broth based soup.
- 4. Sour the Soup. If using fermented borÈ™, warm it in a small saucepan until hot, then pour it into the soup. Start with 1 1/2 cups (360 ml), taste, and add more if you want a sharper flavor. If using lemon juice, turn the heat low and stir in 3 tablespoons (45 ml). Taste before adding the final tablespoon. The broth should taste bright and tangy, but the lamb flavor should still come through.
- 5. Temper the Egg Yolk and Sour Cream. For a creamy finish, whisk the egg yolk with the sour cream in a bowl until smooth. Ladle in a small amount of hot soup while whisking constantly. Add two more small ladles in the same way. Turn the soup to low heat. Pour the tempered mixture back into the pot while stirring. Do not boil the soup after this step, or the egg and sour cream may curdle. The broth should turn pale, silky, and lightly creamy.
- 6. Finish with Lovage and Parsley. Turn off the heat. Stir in the chopped lovage and parsley. Let the soup sit for 5 minutes before serving so the herbs bloom in the hot broth. Taste one last time for salt, pepper, and sourness. Serve hot, with extra sour cream on the side if you like a richer bowl.
