3 lb spring lamg (shin & shouldr)
1 lamb liver
4 quart water
1 teaspoon salt
3/4 cup rice (regular); uncooked
1 onion; finely chopped
1 tablespoon water
1/4 cup salad oil
5 green onions; chopped (tops included)
2 tablespoon parsley; chopped
1/2 teaspoon dried mint
1/4 cup dill; fresh, chopped
3 eggs; beaten
2 lemons; juice of
Boil lamb and liver in 4 quarts salted water about 1 hour or until done. Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.
Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. Saute for 15 minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended. Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. heat to boiling point and remove from heat immediately.
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