Yield: 4 Servings
|Entrails (liver, heart,>>>|
|Lungs, intestines) of a>>>>|
|Very young spring lamb.|
|1||Med. onion, chopped|
|2 tablespoons||Scallion, chopped|
|2 tablespoons||Dill, chopped|
|Salt & pepper to taste|
|½ cup||Raw rice|
|2||Eggs (or 3)|
|2||Lemons, juice only|
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 (1½ 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