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Lamb Kurban Soup with Curdled Eggs

Marina NordMarina Nord
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Lamb Kurban Soup with Curdled Eggs1 / 2
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Preparation
25 min.
Cooking
90 min.
Тotal
115 min.
Servings
8
"A proven recipe from the Bulgarian cuisine treasure trove - aromatic Lamb Kurban Soup with Curdled Eggs."

Ingredients

  • lamb meat - 2 lb (1 kg)
  • water - 12 1/2 cups (3 L)
  • onions - 2 heads
  • butter - 2/5 cup (100 g)
  • tomato paste - 2 tsp
  • paprika - 1 tsp
  • chili peppers - 2
  • potatoes - 3
  • rice - 2/5 cup (100 g)
  • eggs - 2
  • spearmint
measures

How to make

Wash the meat, cut it into pieces, boil them in salted water.

Remove any foam that forms during boiling. Chop the onions and braise in the oil.

Add the tomato paste, chili peppers and paprika. Dilute the roux with the broth and pour it into the soup.

Add the chopped potatoes and rice. Once boiled, add the beaten eggs, so that they curdle and boil as thread-like. Sprinkle with spearmint.

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