| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Soups, Greek |
4 |
Servings |
INGREDIENTS
|
|
Entrails (liver, heart,>>> |
|
|
Lungs, intestines) of a>>>> |
|
|
Very young spring lamb. |
| 4 |
tb |
Butter |
| 1 |
|
Med. onion, chopped |
| 2 |
tb |
Scallion, chopped |
| 2 |
tb |
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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