Soup from Lambs` Heads

Daniela RusevaDaniela Ruseva
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Topato
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Soup from Lambs` Heads
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26/04/2018
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Preparation
20 min.
Cooking
60 min.
Тotal
80 min.
Servings
6
"A soup that fills the stomach and warms the soul."

Ingredients

  • lamb heads - 2
  • bay leaf - 3
  • black pepper - 10 grains
  • allspice - 5 - 6 grains
  • salt - 1 tsp
  • onions - 1
  • carrots - 1
  • potatoes - 2
  • peppers - 1
  • oil - 3 - 4 tablespoons
  • tomatoes - 1
  • vermicelli - 1/2 cup
  • black pepper - 2 pinches (ground)
  • lovage - 3 - 4 stalks
  • milk - 1/2 cup
measures

How to cook

Arrange the lamb heads in a pressure cooker and pour 6 1/5 cups (1.5 L) water over them. Add a little salt, the bay leaves, black pepper and allspice grains. Boil for 40 min. after boiling point.

Debone the boiled lamb heads, remove the brains, peel the tongues while still warm and cut into pieces.

Put the pot for the soup on the stove, pour in a little oil and braise the chopped onions with the grated carrot. Shortly after, add the diced potatoes.

Pour in 1 pitcher of warm water and once boiling, pour in some of the broth you boiled the heads in, after straining it. While boiling, add the chopped pepper, a little salt to taste and ground black pepper.

After 10 min. add in the vermicelli, and in another 3-4 min. add the deboned meat and grated, peeled tomato.

Boil another 3-4 min. Before removing from the stove, pour in 1/2 cup milk and the chopped lovage.

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