Chorba od janjetina (Lamb soup)

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Chorba od janjetina (Lamb soup)
Chorba od janjetina (Lamb soup)
Servings:Serves 8
Calories per serving:1835
Ready in:2 hours, 35 minutes
Prep. time:15 minutes
Cook time:2 hours, 20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:12th January 2017
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This Serbian soup is often served at Easter

Ingredients

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Method

  1. Put the lamb in a saucepan with the stock and the bay leaves.
  2. Bring to a boil, skim, reduce heat and simmer.
  3. Add the Hamburg parsley, the carrots, the celery, the garlic and the tomatoes.
  4. Return to the boil, reduce heat and continue to simmer for 2 hours or until meat is tender.
  5. Meanwhile, make a roux by heating the oil or lard in a medium saucepan.
  6. Add the onions and the green pepper, and saute until tender.
  7. Add the flour gradually, stirring constantly until light brown (about 4 minutes).
  8. Season with salt, pepper and paprika.
  9. Add a little of the hot stock from the soup to the roux mixture and stir constantly smooth.
  10. Pour the roux mixture into the soup pot, mixing thoroughly and simmer until dissolved, about 15 minutes.
  11. Turn heat off and remove soup from burner.
  12. Beat 2 large egg yolks until thick.
  13. Add the sour cream and mix thoroughly.
  14. Mix the egg yolks with a little hot soup, stirring constantly until smooth.
  15. Pour the egg yolks into the soup, stirring until the soup has thickened slightly.
  16. Remove the bay leaves and serve in warmed bowls.

Variations

Sometimes rice is included, in which case omit the tomatoes

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