Shepherd’s Soup as in Debrecen

Debreceni Bárányfejleves

Preparation info

  • 6 to 8

    • Difficulty


Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About


  • Head, neck, lungs and liver of 1 lamb
  • Salt
  • ½ teaspoon pepper


  1. Put the lamb head, neck and lungs in a large pot of salted water, and bring to a boil. Add pepper. Reduce heat immediately and skim.
  2. Peel and dice the vegetables and add to the lamb with the bacon slice. Cook till the meat comes off the bone.
  3. Add the liver for the last 10 minutes of cooking.
  4. Take all the meats from the pot. Remove and discar