Lamb Liver Soup

Maria KostoffMaria Kostoff
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10/03/2013
"Spring is lamb season and this is our appetizing recipe idea for lamb soup."
Preparation15 min.
Cooking30 min.
Тotal45 min.
Servings3-4
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  • Rating5 out of 5

Ingredients

  • lamb livers - 8.8 oz (250 g)
  • lamb hearts - 1
  • rice - 1.7 oz (50 g)
  • onions - 2 heads
  • tomatoes - 3
  • carrots - 2
  • flour - 3 tbsp (20 g)
  • eggs - 2.
  • yogurt - 2/5 cup (100 g)
  • salt
  • mint
  • black pepper
measures

Preparation

The liver and heart are put into boiling salted water. Boil for 10 minutes then remove and cut it into small pieces and return to the water in which they have made bubbles.

When they boil again, add rice and chopped tomatoes. Make a roux with the chopped onions, carrots and some flour.

Pour in boiling soup. The remaining flour, yogurt and eggs are made into a mix. It is added to the broth at the time of removal from the fire.

Season with pepper and mint.

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