Easter Soup With Egg-Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 lamb liver |
1 lamb brain |
1 lamb tongue |
1 teaspoon salt |
7 cups water |
5 green onions, chopped |
1/4 cup plus 2 tablespoons butter or margarine |
1/4 teaspoon dillweed |
1/4 teaspoon pepper |
1/2 cup uncooked regular rice |
egg-lemon sauce |
Directions:
1. Combine liver, brain, tongue, salt, and water in a large Dutch oven. Bring to a boil; cover and simmer 30 minutes or until meat is fork tender. Remove meat from broth. Cool; chop and set aside. Strain broth and set aside.
2. Sauté onion in butter in a heavy skillet until tender. Add chopped meat, dill weed, and pepper; cover and simmer 5 minutes. Add onion-meat mixture to reserved broth; cover and simmer 30 minutes. Add rice, and simmer an additional 20 minutes. Gently stir Egg- Lemon Sauce into simmering soup. (Maintain simmering temperature; do not increase heat.) Serve immediately.
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