Classic Romanian Lamb and Vegetable Soup

Method

1. Sauté onion, then add lamb and cook until browned
2. Add parsnips, turnip, and broth, then simmer for 45 minutes
3. Stir in lemon juice and paprika
4. Mix in sour cream before serving
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.