Lamb offal soup
Traditional Bulgarian recipe
400 g lamb offal (lungs, liver, heart , sweetbreads)
2-3 spring onions
1-2 cloves of garlic
2-3 sprigs of fresh mint (variety to cook, not tea)
½ bunch fresh parsley
½ cup short grain rice
½ teaspoon dried mint, parsley and lovage
Oil and butter
150 g of yoghurt
1 teaspoon flour
Rinse lamb offal under running water, soaked in a bowl. Cut or remove nothing. Place the offal in a large saucepan of cold water. Bring to a boil, skim and salt. Simmer until tender and cooked. Count about 90 minutes.
Strain the broth and pour into a clean saucepan. Cut the lamb offal into small cubes. Bring the broth to a boil again.
Chop the onions, parsley and garlic, grate the carrots. Dip all vegetables in the broth (keep half the parsley to the end of cooking). Also add the cubes of offal, sprigs of mint (keep them whole for they will be removed in the end), rice and dried spices. Drizzle the soup with oil and flavor with a knob of butter (or ghee). Cover the saucepan and boil over low heat until the rice is set (20-25 minutes). Salt and pepper again, if necessary.
In a bowl, beat the egg, flour and yogurt. Temper the mixture by adding a spoonful of hot broth (remove the sprigs of mint prior to that). Stir all the time. Then bind the soup by pouring back the egg mixture in a thin stream. Sprinkle with the remaining parsley and heat gently. At the first bubble, remove from heat.
Serve the lamb offal soup hot, garnished with a spoonful of butter, flavored with paprika (just heated together) or with vinegar and pressed garlic in it.