Spicy Beef Wedding Soup (Dugun Corbasi)
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1⁄2 cup butter
- 2 lbs boneless lamb (mutton is traditional, but lamb is really much better) or 2 lbs boneless beef roast, finely diced, otherwise finely ground (mutton is traditional, but lamb is really much better)
- 2 carrots, peeled and finely chopped
- 2 medium onions, finely chopped
- 8 cups beef stock
- 4 egg yolks
- 1 lemon, juice of
-
GARNISH
- bread, for 32 small crouton
- 2 tablespoons butter
- 1 tablespoon paprika
- cayenne pepper
- ground cinnamon
directions
- Cut 32 cubes of bread and make them into croutons for the garnish by toasting them in a 350 degree oven until they are dry and crisp, 5 to 10 minutes.
- Melt the butter over low heat in a large soup pot, then add the meat, carrots, and onions and saute for 10 minutes.
- Gradually stir in the stock, scraping up any bits stuck on the bottom of the pan.
- Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 1 hour.
- Remove the soup from the heat.
- Beat the egg yolks in a small bowl, then beat the lemon juice into them and slowly stir into the soup.
- Cover the soup and let it rest while you finalize the soup garnishes.
- In a small skillet, heat the butter and quickly saute the paprika and cayenne in it.
- Take off the heat immediately.
- Ladle the soup into bowls.
- Then, swirl scant teaspoons of the.
- paprika seasoning equally into the individual bowls.
- Top each portion with croutons and a dusting of cinnamon.
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RECIPE SUBMITTED BY
Charlotte J
United States