Shepherd’s Soup as in Debrecen

Name: Shepherd’s Soup as in Debrecen (Debreceni Bárányfejleves)
Yield: 6 to 8 servings
Cuisine: Hungary
Ingredients: Head, neck, lungs and liver of 1 lamb; Salt; Head, neck, lungs and liver of 1 lamb; 1 parsnip; 1 kohlrabi; ½ teaspoon pepper; 1 carrot; 1 tablespoon flour; 1 teaspoon paprika; 1 thick slice (2 ounces) of double-smoked bacon with skin on; 1 tablespoon bacon drippings; 1 tablespoon minced flat parsley; 2 hard-boiled eggs

Debreceni Bárányfejleves

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

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

Europe
Hungary
Eastern Europe
Soup

Method

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.
Peel and dice the vegetables and add to the lamb with the bacon slice. Cook till the meat comes off the bone.
Add the liver for the last 10 minutes of cooking.
Take all the meats from the pot. Remove and discar