Recipe for: Lamb Offal Soup with Egg-Lemon Sauce – Classic Recipe for Soup with Lamb Offal
Ingredients:
- 600 g (21 oz) cooked and finely chopped lamb offal (half a lamb set)
- 1 bunch fresh onions, finely chopped
- 1 bunch savory, finely chopped
- 50 g (1.8 oz) rice
For the egg-lemon sauce:
- 400 g (14 oz) plain yogurt
- 2 egg yolks
- 1 tbsp flour
- Salt to taste
- Black pepper to taste
- Red pepper to taste
- Oil
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Instructions:
- In a preheated saucepan with oil, sauté the onions for 1-2 minutes, until softened.
- Add the cooked and chopped lamb offal and sauté for another 1-2 minutes.
- Sprinkle with red pepper and stir.
- Add about 2 liters (8.5 cups) of water, season with salt and black pepper.
- Add half of the savory.
- Cover the saucepan with a lid and bring the soup to a boil.
- Once boiling, add the rice and stir.
- Reduce the heat to medium and simmer the soup for 15-20 minutes, until the rice is cooked.
- While the soup is cooking, prepare the egg-lemon sauce.
- In a large bowl, combine the yogurt, flour, egg yolks, and salt to taste.
- Stir well with a whisk.
- While whisking constantly, gradually add some of the hot soup to the egg-lemon sauce to temper it.
- Return the tempered egg-lemon sauce to the saucepan with the soup and stir.
- Bring the soup to a simmer and turn off the heat.
- Sprinkle with the remaining savory.
- Serve hot.
Enjoy!
Here are some additional tips:
- You can also add other vegetables to the soup, such as carrots or celery.
- If you don’t have savory, you can substitute it with another herb, such as oregano or thyme.
- You can adjust the amount of egg-lemon sauce to your liking.
- Serve the lamb offal soup with a side of bread or salad.
I hope you enjoy this recipe!
