Kurban – Lamb Soup

Breast is a relatively inexpensive meat, rich in connective tissue, which gives an excellent soup. Kurban should be like a narrow goulash soup in consistency.

Cut the lamb into bite-sized pieces. Place in a large saucepan with 2 quarts of water and bring to a boil. Skim off any foam that forms with a slotted spoon. Clean the giblets: Remove kidneys from fat cover. Remove the skin from the kidneys and liver. Cook the offal separately from the meat and cut into pieces.

When no more foam forms over the meat, make the clear soup on the lowest flame in about half an hour in the open saucepan. In the meantime, peel and halve the onion, clean the carrot and remove the stem and seeds from the bell bell pepper. Cut the onion into slices, the carrot into fine slices and the bell bell pepper into wide strips. Remove the peel from the potatoes and cut them into small cubes. When the half hour is over, add all the vegetables, the bay leaves and the butter to the soup. Season with salt and pepper. Cook for another 20 minutes on the lowest heat.

When the potato cubes are soft, add the paradeis pulp and the washed and finely chopped kitchen herbs to the soup. Season to taste and serve on the spot.

Tip: Broths only become clear if you skim off the foam of egg whites that forms as the liquid slowly boils. Use a tea strainer,

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