Lamb Meat and Offal Soup

Topato
Translated by
Topato
Lamb Meat and Offal Soup
Image: Elena Stefanova Jordanova
14/06/2018
Favorites
Cook
Add
Report
Preparation
30 min.
Cooking
60 min.
Тotal
90 min.
Servings
10
"A lamb soup that`ll warm your soul."

Ingredients

  • lamb offal - 1 set, innards + intestines
  • lamb - 7 oz (200 g) meat
  • green onions - 1 small bunch
  • carrots - 2
  • green pepper - 1/2
  • spearmint - 1 bunch
  • rice - 1 handful
  • black pepper - 1 tsp
  • salt
  • thickening agent
  • eggs - 2 yolks
  • yoghurt - 2/3 cup (150 g)
  • flour - 1 tablespoon
measures

How to cook

Clean and wash the offal and meat. Put them in a pressure cooker, pour in the desired amount of water and close it. Put it on the stove on the highest setting, once boiling lower to the lowest.

After 30 min., remove from the stove and wait for it to cool. Take the offal and meat out, strain the broth into another pot.

Add the chopped onions, carrots, pepper and 1/2 the spearmint. Cut the meat and offal finely, add them to the vegetables. Boil 30 min. Add the rice, boil another 10 min. and remove from the stove.

Stir the yolks, yoghurt and flour. Scoop a ladle of the hot soup and pour it into this mixture, while stirring nonstop. After you add 4 ladles' worth, mix and add it back to the main soup, again using the ladle.

Return to the stove, salt to taste, add black pepper, the remaining spearmint and once the soup comes to a boil again, remove from the heat.

Rating

5
51
40
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest