Traditional Bulgarian Lamb Soup (Agnеshka Chorba)
Традиционно ястие · Bulgarian
A hearty and flavorful traditional Bulgarian lamb soup, rich with tender lamb, vegetables, and aromatic herbs. This classic version emphasizes authentic preparation for a truly authentic taste.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Lamb shoulder, bone-in1 kg
- Lamb broth2 liters
- Carrots3 medium
- Potatoes3 medium
- Leeks2 medium
- Onion1 large
- Garlic4 cloves
- Tomato paste2 tbsp
- Dry mint1 tbsp
- Savory (Chubritsa)1 tsp
- Bay leaf1
- Eggs2
- Yogurt200 ml
- Lemon juice2 tbsp
- Fresh dill1 bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Sear the lamb pieces in a large pot until browned on all sides. Remove lamb and set aside.
- 2
In the same pot, sauté chopped onion and garlic until softened.
- 3
Add tomato paste and cook for 1 minute.
- 4
Return lamb to the pot. Add lamb broth, bay leaf, dry mint, and savory. Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until lamb is very tender.
- 5
Add chopped carrots, potatoes, and leeks to the pot. Cook for another 20-30 minutes, or until vegetables are tender.
- 6
Remove bay leaf. Season with salt and pepper to taste.
- 7
In a separate bowl, whisk together eggs, yogurt, and lemon juice to create the 'zagustitel' (thickener).
- 8
Temper the egg mixture by gradually adding a ladleful of hot soup broth while whisking constantly. Then, slowly pour the tempered mixture back into the soup, stirring continuously. Do not boil after adding the thickener.
- 9
Stir in chopped fresh dill just before serving.
- 10
Serve hot in bowls.
