EASTER LAMB SOUP
Steps:
- Wash the lamb head and neck thoroughly and place in a pot with the onions. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times.
- Cut the intestines into several pieces and wash thoroughly under running water. If you like, slice them open so you can wash them more easily. In a separate pan, bring some salted water to a boil and add the intestines. Blanch for 2 minutes, then remove with a skimmer and discard the water. Chop the intestines finely. You don't need more than 1 cup of chopped intestines.
- The head and neck are done when the meat falls from the bones. Remove them from the pot. Using a sharp knife, cut open the head and separate the meat from the bones. Remove the meat from the neck and cut all the meat into small pieces. Strain the stock and discard the onions. Let the stock cool and remove the fat. (Up to this point, the preparations can be made a day ahead. You can refrigerate the meat and the stock, making it easier to skim off the fat.)
- To finish the soup, wash the liver well and cut it into small cubes. In a skillet, heat the olive oil and sauté the liver with the scallions and chili pepper, if using. Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon. Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Taste and add more pepper and salt if needed.
- Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk. When the egg mixture is very hot, pour it slowly into the pot, stirring well, over very low heat, to prevent curdling. Taste and add more lemon juice if needed. Sprinkle with the rest of the dill, and serve immediately.
- NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup.
- If you hate the taste of boiled lamb, you can make an equally tasty magiritsa with chicken livers and chicken stock. There is even a meatless magiritsa. Sauté the scallions and dill, adding a few chopped leaves of romaine lettuce. Pour in water or stock and simmer for 10 to 15 minutes. Make the egg and lemon mixture as described above and serve.
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Teresa Greenan
[email protected]This soup is delicious! I've made it several times and it's always a hit.
Tabasum Naz
[email protected]I love the addition of the mint in this soup. It gives it a really fresh flavor.
Wen Wen
[email protected]This soup is a bit too greasy for my taste. I think I'll try skimming the fat off the top next time.
Terry Felder
[email protected]I've been making this soup for years and it's always a favorite. It's so simple to make and always turns out delicious.
Riaft bai
[email protected]This soup is perfect for a cold winter day. It's so hearty and filling.
Neels Joubert
[email protected]I made this soup for a dinner party and it was a huge success. Everyone loved it!
Rana Farhan Rajput
[email protected]This soup is a great way to use up leftover lamb. It's also a very economical dish to make.
Lakshmi sorkar
[email protected]I followed the recipe exactly, but my soup turned out bland. I think I needed to add more salt and pepper.
SAYAD KHAN
[email protected]This soup is amazing! The lamb is so tender and the broth is so flavorful. I will definitely be making this again.
Md Azahar Sheikh
[email protected]I love this soup! It's so easy to make and always comes out delicious. I usually add a few extra vegetables, like carrots and celery, to bulk it up. My family loves it when I make this soup.
Aayan Magar
[email protected]This lamb soup was a hit with my family! The broth was rich and flavorful, and the lamb was tender and juicy. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.