tastycraze.com»Recipes»Soups»Broths and Stocks»Kurban Soup»Kurban Soup from Lamb Heads

Kurban Soup from Lamb Heads

IvanIvan
Novice
4k20332
Kurban Soup from Lamb Heads
23/01/2014
Favorites
Cook
Add
Report
Preparation
15 min.
Cooking
60 min.
Тotal
75 min.
Servings
6-8
"Bai Stavry whets our appetite once again with this authentic Bulgarian recipe."

Ingredients

  • lamb heads - 2
  • lamb offal - 9 oz (250 g)
  • onions - 2 heads
  • chili peppers - 3 - 4
  • butter - 1/2 cup (125 g)
  • eggs - 1
  • yoghurt - 1/2 cup
  • parsley - 1 bunch
  • lovage - 2 - 3 sprigs
  • spearmint - to taste, fresh
  • salt
  • black pepper
measures

How to cook

Put the lamb heads and entrails to cook in a pressure cooker for about 45 minutes (depending on the age of the lambs). Strain the broth through a fine strainer in another large pot. Debone the heads and cut up the tongue, brain, meat and offal.

Put them with the strained broth on the stove on medium heat. If necessary, top up with more hot water. Once boiled, add the finely chopped onions and chili peppers. Fry the flour in the hot butter until golden brown, dilute it with a little broth and pour it into the soup.

Add salt and black pepper to taste and keep boiling the soup until ready. Remove the dish from the heat and thicken with the yolk or a whole egg and yoghurt. Mix with the finely chopped spearmint, lovage and parsley and serve.

Rating

5
53
40
30
20
10
Give your rating:
Facebook
Favourites
Twitter
Pinterest