How to make
Clean the lamb liver from any skins and blood vessels. Wash it well from the blood and boil it for about 40 minutes on moderate heat. Take it out, cut it into small cubes and strain the broth.
Chop the onion very finely or grind it in a blender. Fry it in the oil heated on moderate heat for 2-3 minutes and then add the diced carrots and celery stalk. Fry for another 2-3 minutes and add the tomatoes, peeled and grated on a fine grater and finely chopped fresh garlic.
Pour the strained broth and water, if necessary, add half of the spearmint and mint, as much salt as you like and leave it to simmer for 25 minutes over low heat.
Add the chopped livers (you can also add boiled lamb meat, I sometimes combine them), the rest of the spices, noodles and more salt, if needed (if you are making the lamb soup with rice, add it a little earlier). Cook it covered for another 10 minutes and remove it from the heat.
Serve the successful lamb soup with a little vinegar and crushed garlic or fresh stalks.
Enjoy your meal!
