The secret to delicious lamb soup – liver, bone broth, and tradition

Lamb Soup – A Traditional Dish with Tender Flavors

Ingredients for the Soup:

Lamb meat

Lamb bones

Lamb liver – 1 piece

Rice – 50-60 grams

Fresh green onions – 2 stalks

Onion – 1 piece

Green bell pepper – 1 piece

Mint (or spearmint) – 1 tsp

Salt to taste

Carrot – 1 piece

Bay leaf – 1 piece

Black peppercorns – 5-6

Canned tomatoes – 250 g

Ingredients for the Thickening:

Water – 50 ml

Egg yolks – 2

Yogurt – 3 tbsp

Flour – 1 level tbsp

Preparation:

1. Make the Broth:
Place the lamb meat and bones in a pot and cook on low heat for about 6 hours with the bay leaf, black peppercorns, and salt. Add the liver during the last hour for extra flavor.

2. Strain the Broth:
Strain the broth, set aside the meat, and dice the liver into small cubes.

3. Sauté the Vegetables:
Chop the green pepper, onion, and fresh green onions. Grate the carrot. Use a bit of fat from the broth to sauté the vegetables. Add the fresh green onions at the end to retain their freshness.

4. Assemble the Soup:
Pour the broth back into the pot with the vegetables and let it simmer for 5-6 minutes. Add the washed rice and canned tomatoes (or fresh tomatoes) and cook until the rice is tender.

5. Season and Add Meat:
Return the diced meat and liver to the soup, add the mint, and let it simmer for another 5-6 minutes.

6. Prepare the Thickening:
Whisk together the egg yolks, yogurt, water, and flour. Slowly add some hot broth to the mixture to temper it, then pour it into the soup.

Tip: Serve hot with fresh bread and a sprinkle of extra mint for a fragrant finish.

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