Bulgarian Sour Lamb Soup

Preparation info
  • Serves

    Four to Five

    • Difficulty


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.


  • 30 ml/2 tbsp vegetable oil
  • 450 g/1


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

  3. Tie the parsley, spring onions and dill