Andreea's Bulgarian Sour Lamb Soup

ingredients :serves 4-5

30ml /2 tbsp oil

450 g/ 1 lb lean lamb, trimmed and cubed
1 onion, diced
30 ml /2 tbsp plain flour
15 ml /1 tbsp paprika
1 litre /1+3/4 pints/ 4 cups hot lamn stock
3 parsley sprigs
4 spring onion
4 dill sprigs
25 g/1 oz/scant 1/4 cup long grain rice
2 eggs,beaten
30-45 ml/2-3 tbsp or more vinegar or lemon juice
salt and freshly ground black pepper

crusty bread to serve

For THE GARNISH:

25g/1 oz/ 2 tbsp butter, melted

5 ml /1 tsp paprika
 a little parsley or lovage and dill

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 the paprika.

Stir well, add the stock and cook

for 10 minutes.

Tie the parsley, spring onions and dill

together with string and add to
the pan with the rice and a little salt
and pepper.

Bring to the boil then simmer for about

30-40 min,or until the lamb is tender.

Remove the pan from the heat then add

the beaten eggs, stirring continuously.

Add the vinegar or lemon juice.

Remove and discard the tied herbs and
season to taste.

For the garnish, melt the butter and

paprika together in a small pan.

Ladle the soup into warmed serving bowls.

Garnish with herbs and a little red paprika

butter.

Serve with thick chunks of bread.

NOTE: DO NOT REHEAT THIS SOUP SINCE

      THE EGGS COULD BECOME SCRAMBLED

http://www.momshomecooking.net/lambsoup/
--

Da herb recipe