Soup with lamb and vegetables
6 servings
60 minutes
Lamb and vegetable soup is a traditional Bulgarian dish that captivates with its rich aroma and depth of flavor. This soup combines juicy lamb, tender liver, and aromatic vegetables to create a harmony of tastes and textures. Historically popular among shepherds who valued its nutrition and warming effect, the dish features mint and parsley for freshness and lightness. A slight spiciness from chili pepper complements the tenderness of the meat, while rice makes the soup more filling. Served hot, it warms wonderfully on cool days and is an excellent choice for a family dinner. Each spoonful reveals new flavor nuances, leaving a pleasant aftertaste and a sense of home comfort.
1
Boil the liver. Cut the meat into small pieces, place it in a pot, and cover with 5 cups of water. Add chopped green onions and diced tomatoes. Place on low heat. After boiling, add salt. Cook until partially done.
- Lamb liver: 200 g
- Mutton: 250 g
- Green onions: 1 bunch
- Tomatoes: 2 pieces
- Salt: to taste
2
Finely chop the onion and dice the tomato. Sauté them in hot oil, gradually adding flour. Add some broth to the pan, mix everything, and pour it into a pot.
- Onion: 1 piece
- Tomatoes: 2 pieces
- Vegetable oil: 50 ml
- Wheat flour: 1 tablespoon
3
Cut the liver into cubes and add it to the broth. Also, add the rice and put in the peppers. Cook until the meat is done, then add the beaten egg at the end. Season with salt and pepper to taste, and before serving, sprinkle with chopped herbs — parsley and mint.
- Lamb liver: 200 g
- Rice: 60 g
- Chili pepper: 4 pieces
- Salt: to taste
- Parsley: to taste
- Fresh mint: to taste