Rich Lamb's Offal Soup with Spring Vegetables
80% автентично · Bulgarian
A slightly richer variation of the traditional soup, incorporating seasonal spring vegetables like asparagus and peas for added freshness and texture.
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Съставки
- Lamb liver200g
- Lamb heart200g
- Lamb lungs200g
- Leek1 large
- Asparagus100g
- Green peas (fresh or frozen)100g
- Butter2 tbsp
- All-purpose flour2 tbsp
- Egg yolks2
- Lemon1
- Fresh mintsmall bunch
- Saltto taste
- Black pepperto taste
- Water1.5 liters
- Plain yogurt (optional for serving)4 tbsp
Стъпки
- 1
Clean and cut lamb offal into bite-sized pieces. Pre-boil heart and lungs if necessary until tender.
- 2
Chop the leek. Trim and cut asparagus into 2-3 cm pieces.
- 3
Melt butter in a pot, sauté leeks until soft.
- 4
Add offal and cook until lightly browned.
- 5
Sprinkle flour, stir, and cook for 1 minute.
- 6
Gradually add water, bring to a boil, then simmer for 40-50 minutes until offal is tender.
- 7
Add asparagus pieces and green peas during the last 10 minutes of simmering.
- 8
Prepare the tempering mixture: whisk egg yolks with lemon juice. Temper with hot broth and return to the pot, stirring constantly. Do not boil.
- 9
Stir in chopped fresh mint. Season with salt and pepper.
- 10
Serve hot, optionally with a dollop of plain yogurt mixed with lemon zest.
