Bulgarian Sour Lamb Soup

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

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

Europe
Bulgaria
Romania
Eastern Europe
Soup

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