| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Greek, Soups |
4 |
Servings |
INGREDIENTS
|
|
Entrails, liver heart>>> |
|
|
Lungs, intestines of a>>>> |
|
|
Very young spring lamb. |
| 4 |
T |
Butter |
| 1 |
|
Med. onion, chopped |
| 2 |
T |
Scallion, chopped |
| 2 |
T |
Dill, chopped |
|
|
Salt & pepper to taste |
|
|
Meat broth |
| 1/2 |
c |
Raw rice |
| 2 |
|
Eggs, or 3 |
| 2 |
|
Lemons, juice only |
INSTRUCTIONS
Wash entrails in plenty of water. Scald in boiling water for abt. 2
min. Cool, the cut into small pcs. Melt butter in a pot. Saute the
onion until light golden color, add scallion and cut-up meats, turning
meats several times. Add dill, salt and pepper, and enough broth to
cover. Bring the whole to a boil and cook covered, until meat is
tender (1 1/2 to 3 hrs). About 20 min. before it is done, add the
rice, and more broth if necessary. When rice is tender, remove pot
from the heat. Beat eggs; add lemon juice, beating it in well. Slowly
add some of the hot liquid from the pot, stirring constantly. After
the egg-lemon mixture is well blended, pour it into the soup; stir.
Serve hot. NOTE: The broth is usually made from the lamb's head,
breast, or shoulder, but you can use any meat stock. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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