Traditional Bulgarian Lamb's Offal Soup (Chorba ot Agneshki Drebholii)
Традиционно ястие · Bulgarian
A rich and flavorful traditional Bulgarian soup made from lamb's offal, seasoned with fresh herbs and a touch of lemon. This is the quintessential comfort food, often prepared for spring holidays.
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Съставки
- Lamb liver250g
- Lamb heart250g
- Lamb lungs250g
- Leek1 large
- Carrot1 medium
- Fresh dill1 bunch
- Fresh parsley1/2 bunch
- Butter2 tbsp
- All-purpose flour2 tbsp
- Egg yolks2
- Lemon1
- Saltto taste
- Black pepperto taste
- Water1.5 liters
Стъпки
- 1
Clean the lamb offal thoroughly. Cut the liver, heart, and lungs into small, bite-sized pieces. The heart and lungs may require pre-boiling until tender before cutting.
- 2
Finely chop the leek and dice the carrot.
- 3
In a large pot, melt the butter and sauté the leeks and carrots until softened.
- 4
Add the prepared lamb offal pieces to the pot and cook for a few minutes until lightly browned.
- 5
Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes.
- 6
Gradually pour in the water, stirring constantly to avoid lumps. Bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the offal is very tender.
- 7
While the soup simmers, finely chop the fresh dill and parsley.
- 8
In a small bowl, whisk together the egg yolks and the juice of half a lemon.
- 9
Temper the egg yolk mixture by slowly adding a ladleful of hot soup broth while whisking continuously. Then, pour the tempered mixture back into the pot, stirring constantly. Do not let the soup boil after adding the egg mixture.
- 10
Stir in the chopped fresh dill and parsley. Season with salt and black pepper to taste.
- 11
Serve hot, with the remaining lemon half cut into wedges for individual serving.
