Easter Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg liver (s), lungs, kidneys, goat heart, lamb, mutton or alternatively pork or beef
- 0.5 kg ½ spring onion (s)
- 1 bunch dill
- 1 bunch parsley, smooth
- 2 tablespoon butter
- 3 egg (s)
- 3 lemon (s)
- salt
- pepper
- 0.5 ½ cup rice
Print Recipe
Pin Recipe Instructions
- Boil the innards whole, skim off the foam, season with salt and cook for a short time. Then take it out of the water. Save the brew, cut the innards into small pieces. Strain the stock and pour it into a large saucepan.
- Cut the onions into small rings, cut the dill and parsley into small pieces and add to the stock. When it boils, add the rice.
- Then prepare the egg and lemon sauce. Whisk the eggs well, slowly add the lemon juice. Remove the broth from the soup with a tablespoon and stir slowly into the sauce. After several spoons of the soup have been added while stirring continuously, stir the sauce into the soup. Serve with freshly ground pepper.
- Fresh white bread goes well with it.
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