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Recipe for: Lamb liver soup

NECESSARY PRODUCTS:

Lamb set 1.5 kg. (washed and cleaned).
Fresh onion 2 cbs (finely chopped).
Carrots 2 pcs. (grated).
Rice 100150 gr.
Yogurt 400 g.
Yolks 2 pcs.
Flour 2 tbsp.
Jojen 1 tbsp. (chopped finely).
Salt.
Pepper.
Paprika.
Oil.

METHOD OF PREPARATION:

First you need to boil the small stuff. Separate the liver and put it to boil separately from the other trifles. Boil the liver for about 1015 minutes. In another pot, put the rest of the trifles to boil. Boil for about 1 hour, during which you need to skim. You should get a nice thick broth. After they are cooked, strain the broth and chop the trifles finely.

Pour a little fat into a preheated pan. Add the green onions and carrots. Fry them for a few minutes to release aroma. Add the lamb giblets and fry for 12 minutes. Add 23 spoons of red pepper and mix. Add the strained broth and stir. Season the soup with salt, pepper and half of the chopped fresh chives. Stir and cook for about 30 minutes.

30 minutes later. Add the rice and cook for another 1012 minutes. Then turn off the heat.

During this time, prepare the building. In a large bowl, pour the yogurt, 150200 milliliters of water, the egg yolks, salt to taste and the flour. Stir with a wire whisk to combine well.

Gradually add the soup to the mixture, stirring constantly. The temperature of the building and the soup must be equalized. Then pour the mixture into the pot and stir. Sprinkle the finished soup with the remaining fresh chives.

Enjoy your meal!