Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. entrails -- (liver, heart, >>

  3. lungs -- intestines) of

  4. -- a>>

  5. young spring lamb.

  6. 4 tablespoons butter

  7. 1 medium onion -- chopped

  8. 2 tablespoons scallion -- chopped

  9. 2 tablespoons dill -- chopped

  10. salt and pepper to taste

  11. meat broth

  12. 1/2 cup raw rice

  13. 2 eggs -- (or 3)

  14. 2 lemons -- juice only

Instructions Jump to Ingredients ↑

  1. Wash entrails in plenty of water. Scald in boiling water for about2 minutes Cool, the cut into small pieces Melt butter in a pot. Sauté the onion until light golden color, add scallion and cut-up meats, turning meats several times. Add dill, salt and pepper, and enough broth to cover. Bring the whole to a boil and cook covered, until meat is tender (1 1/2 to 3 hrs). About 20 minutes before it is done, add the rice, and more broth if necessary. When rice is tender, remove pot from the heat.

  2. Beat eggs; add lemon juice, beating it in well. Slowly add some of the hot liquid from the pot, stirring constantly. After the egg-lemon mixture is well blended, pour it into the soup; stir. Serve hot.

  3. NOTE: The broth is usually made from the lamb's head, breast, or shoulder, but you can use any meat stock


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