Bulgarian soup with lamb





flesh is lean lamb – 600 g
onions – 2 pcs.
vegetable oil – 4 tbsp. spoons of
wheat flour – 4 tbsp. tablespoons
paprika minced – 2 tbsp. spoon
broth of meat – 1.5 liters of
parsley – 3 sprigs of
chives – 6 feathers
dill – 6 sprigs
Long grain rice – 1/2 cup
egg -. 2 pcs
wine vinegar or lemon juice – 3 tbsp. tablespoons
butter – 3 tbsp. tablespoons
ground black pepper


Cooking method:

Mutton is cut into cubes and cook, stirring, in the heated pan with vegetable oil 8 minutes. Add the diced onion and cook for another 5 minutes, until it is soft. Sprinkle the meat with the onion with flour and paprika and stir, pour the hot broth and cook for 10 minutes.
Parsley, chives and dill tie in a bunch and put it into the soup. Add the rice, salt and pepper, bring soup to a boil and simmer for 30-40 minutes until cooked meat. Remove the pan from the heat. Stir the soup, enter the beaten eggs, pour the vinegar or lemon juice. Remove the soup from a bunch of greens.

When applying to each plate put a little melted butter, sprinkle with paprika soup and decorate with parsley or dill.

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