A traditional Romanian soup to enjoy at Romanian Easter or all year round...

Traditional Romanian Lamb Borsch Soup (Borş de miel)

INGREDIENTS

1. 2 lbs (1 kg) lamb bones with meat
2. 6 cups (1.5 l) Romanian Borsch (see Note)
3. 2 medium carrots, cut in thin rings
4. 1 medium parsnip root, diced
5. 1 celery branch, diced
6. 2 medium onions, finely chopped
7. 2 shallots, finely chopped
8. 1 red bell pepper, cleand and diced
9. 4 medium potatoes, diced
10. 2 tbsp (30 ml) extra virgin olive or canola oil (for cooking vegetables)
11. 2 fresh parsley branches, finely chopped, or 2 tbsp (30 ml) dried parsley
12. dried thyme to taste (optional)
13. fresh or dried (dehydrated) lovage leaves to taste, finely chopped
14. salt and freshly ground pepper to taste

PREPARATION

1. In a large pot, place the bones, add a pinch of salt and cover them with cold water by at least 1 inch (2.5 cm). Bring to a boil, then boil for 30 minutes. Skim whenever needed.
2. With a skimmer, remove the meat and place it in a deep dish. Let cool for 15 minutes. Cut the meat off the bones, dice it and place it back in the soup.
3. In a large, deep skillet or large, thick, uncovered Presto®-style pot, preheat oil over medium-high heat and sauté the vegetables (except the potatoes) for 5 minutes, stirring constantly.
4. Add the sautéd vegetables with the oil, the potatoes, the borsch and the herbs to the soup. Mix well. Cover and cook over medium heat for 90 minutes. Stir occasionally. Enjoy.