Traditional Lamb Offal Soup

fromTopatoДарт Вейдър4119871
"If you`ve never tried Lamb Offal Soup you don`t know what you`ve been missing!"
Preparation30 min.
Cooking80 min.
Тotal110 min.
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  • lamb offal - 17.5 oz (500 g) (intestines, lungs and liver)
  • onions - 1/2 head old or 1 bunch fresh
  • carrots - 1
  • rice - 2 - 3 tablespoons
  • oil - 2 - 3 tablespoons
  • spearmint - fresh or dry
  • paprika - 1 tsp
  • salt
  • black pepper
  • eggs - 2 yolks
  • yoghurt - 1 tablespoon


Clean the intestines. You can soak them in cold water with vinegar for 30 min. to neutralize the smell a little bit. You need a long wooden stick with which to invert each intestine and wash it under running water. To make them easier to cut subsequently you can weave them together and boil that way. Don't throw out the broth. After the offal is boiled, cut them into tiny pieces.

Saute the finely chopped onions and carrot in the oil, add the offal, paprika and black pepper. Pour in the broth (or hot water), strained ahead of time, to cover them (3-4 fingers above them).

Once the soup comes to a boil, add the rice and finely chopped spearmint. My family likes the soup not too thick so I usually add 2 tbsp rice. Let it boil 20-30 min. or until the rice is ready.

Now it's time for the thickening agent. Beat the egg yolks with the yoghurt, I like adding a few drops lemon juice too. Add a little of the soup's broth to the yolks to even out the temperatures, then add it to the pot. Stir, leave it to come to a boil again and remove from the heat.find similar recipes here

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