Name: Bulgarian Sour Lamb Soup
Yield: Serves Four to Five
Cuisine: Romanian
Ingredients: 30–45 ml/2–3 tbsp or more vinegar or lemon juice; 4 spring onions (scallions); a little parsley or lovage and dill; 3 parsley sprigs; 1 onion, diced; 2 eggs, beaten; 30 ml/2 tbsp vegetable oil; 30 ml/2 tbsp plain (all-purpose) flour; 15 ml/1 tbsp paprika; 25 g/1 oz/scant ¼ cup long grain rice; 450 g/1 lb lean lamb, trimmed and cubed; crusty bread, to serve; 30 ml/2 tbsp olive oil; 5 ml/1 tsp paprika; salt and ground black pepper; 1 litre/1¾ pints/4 cups hot lamb stock; 30 ml/2 tbsp chopped dill

Preparation info

Serves
Four to Five

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Sour soups, made tangy with vinegar, lemon, or pickle brine and thicker with beaten eggs, are Traditional Throughout Bulgaria and Romania. This recipe uses lamb, but it is just as delicious when prepared using poultry.

Ingredients

30 ml/2 tbsp vegetable oil
450 g/1

Method

In a large pan, heat the oil and then brown the meat. Add the onion and cook until it has softened.
Sprinkle in the flour and paprika. Stir well, add the stock and cook for 10 minutes.
Tie the parsley, spring onions and dill