Lamb and Vegetable Stew with Yogurt-Lemon Finish
60% автентично · Bulgarian-inspired
A creative take on Agnеshka Chorba, this version focuses on a richer vegetable base and a slightly more pronounced yogurt-lemon finish, offering a brighter, tangier profile.
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Съставки
- Lamb shoulder, cubed750 g
- Beef broth1.5 liters
- Carrots2 medium
- Potatoes2 medium
- Leeks1 large
- Red bell pepper1
- Zucchini1 medium
- Onion1 medium
- Garlic3 cloves
- Dried savory1 tsp
- Eggs2
- Greek yogurt150 ml
- Lemon juice3 tbsp
- Fresh mintsmall bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Brown the lamb cubes in a Dutch oven. Remove and set aside.
- 2
Sauté chopped onion and garlic until fragrant.
- 3
Add chopped carrots, leeks, and bell pepper. Cook for 5 minutes.
- 4
Return lamb to the pot. Add beef broth and dried savory. Bring to a simmer, cover, and cook for 1 hour.
- 5
Add cubed potatoes and zucchini. Cook for another 25-30 minutes until vegetables are tender.
- 6
Season with salt and pepper.
- 7
In a bowl, whisk eggs, Greek yogurt, and lemon juice. Temper with hot soup broth and stir back into the stew. Gently warm through, do not boil.
- 8
Garnish with fresh mint leaves.
- 9
Serve hot in bowls.
