Wedding Soup with Lamb Meat / Kuzu etli Dugun Corbasi

Wedding SoupThis is the Wedding Soup. As the name implies it is a rich soup with meat in it. Traditionally the meat is supposed to be lamb and from the middle neck part. For those that do not prefer lamb meat I will soon add a recipe with beef as well.

You will need to boil the meat with a carrot and an onion. And then in a separate pot melt butter and mix with flour. Continue until you start smelling the flour. Then add some cold water and mix well to make sure it becomes a smooth mixture. Then follow the recipe.

butter flour mix water butter flour

Do not forget to garnish with sizzled butter and red pepper flakes. But take into consideration who will be eating, my son found it too hot, next time I have to reduce the amount.

Wedding Soup with Lamb Meat / Kuzu etli Dugun Corbasi
Print Recipe
Wedding Soup is a rich soup as the name implies. Rich and delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Wedding Soup with Lamb Meat / Kuzu etli Dugun Corbasi
Print Recipe
Wedding Soup is a rich soup as the name implies. Rich and delicious.
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Ingredients
Soup
Thickenning
Garnish
Servings: servings
Instructions
Soup
  1. Put the meat with bones into a pressure cooker or a pot. Cut an onion into four and add. Peel and coarsely cut a carrot and add. Also add salt. Add cold water to cover.
  2. Cook until the vegetables are well cooked and easily mashable and the meat edible. With the pressure cooker it will cook faster, in a normal pot, should take about 30 minutes.
  3. In a separate pot add a tablespoon of butter and about 25 grams of flour. Mix continuously until you start smelling the flour and the butter is melted.
  4. Add about 75 ml of cold water and mix well with a whire whisk to make the flour mixture smooth.
  5. If you have a blender; take out the bones and the meat out of the soup and use the blender to mix and mash the carrot and the onion.
  6. Then use a whire skimmer to get rid of any particles and pour the soup into the flour mixture slowly, while mixing it.
  7. Then clean the meat off the bones, cut to really tiny pieces and add to the soup.
  8. Cook for an additional 5 minutes. Add more warm water if too thick.
Thickenning
  1. Separate the egg yolks. Mix for a short time with a fork after adding a pinch of salt.
  2. Add half a lemon's juice and mix.
  3. Add about 50 ml of cold water and mix.
  4. Then add a soup scoup of soup into the egg yolk mixture while mixing. Then add another scoup of soup, until the egg mixture is also warm.
  5. Close the heat and then add the egg mixture to the main soup pot, while continously mixing.
Garnish
  1. Melt a tablespoon of butter over medium heat. After it melts add a teaspoon of red pepper flakes. Cook a bit more until the flakes sizzles.
  2. Sprinkle each soup bowl with this butter mixture and serve warm.
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