Name: Easter Lamb Soup with Dolma Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500g lamb meat, cut into chunks; 1 onion, chopped; 3 cloves of garlic, minced; 2 carrots, diced; 2 potatoes, peeled and cubed; 1 cup of green peas; 1 cup of diced tomatoes; 8 cups of beef or vegetable broth; 1 tsp of dried oregano; 1 tsp of dried thyme; Salt and pepper to taste; 1 cup of cooked rice; 12-15 vine leaves; 1/2 cup of short-grain rice; 1/4 cup of lemon juice; 2 tbsp of olive oil; 1/4 cup of chopped fresh parsley

Photos of Easter Lamb Soup with Dolma Recipe

How To Make Easter Lamb Soup with Dolma

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Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

500g lamb meat, cut into chunks
1 onion, chopped
3 cloves of garlic, minced
2 carrots, diced
2 potatoes, peeled and cubed
1 cup of green peas
1 cup of diced tomatoes
8 cups of beef or vegetable broth
1 tsp of dried oregano
1 tsp of dried thyme
Salt and pepper to taste
1 cup of cooked rice
12-15 vine leaves
1/2 cup of short-grain rice
1/4 cup of lemon juice
2 tbsp of olive oil
1/4 cup of chopped fresh parsley

Instructions

In a large pot, heat olive oil over medium heat. Add the lamb pieces and cook until browned on all sides.
Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
Add the diced carrots, potatoes, green peas, and diced tomatoes to the pot. Stir well.
Pour in the beef or vegetable broth. Add the dried oregano, dried thyme, salt, and pepper. Bring to a boil.
Reduce the heat to low and simmer for about 1 hour, until the lamb is tender.
In a separate pot, cook the short-grain rice according to the package instructions.
Preheat the oven to 180°C (350°F).
Take each vine leaf and place a spoonful of cooked rice in the center. Fold the sides of the leaf over the rice and roll tightly.
Arrange the dolma rolls in a baking dish. Drizzle with lemon juice and olive oil.
Bake the dolma in the preheated oven for 20-25 minutes, until the leaves are tender.
Once the lamb meat is tender, add the cooked rice and chopped fresh parsley to the soup. Stir well and cook for an additional 5 minutes.
Serve the Easter lamb soup with dolma hot, garnished with fresh parsley.