Jagnjeća Čorba
The Quirky Foodster Team
Ingredients
- Lamb, bone-in, cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Carrot, sliced — 1
- Plain flour — 2 tbsp
- Butter — 2 tbsp
- Egg yolk — 1
- Sour cream or yoghurt — 1/4 cup (60 ml / 2 fl oz)
- Lemon juice — 1 tbsp
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
- Chopped parsley, to garnish
Method
- Place the lamb, onion, carrot and water in a large pot, bring to a boil, then reduce to a simmer and cook for 1–1.5 hours until the meat is tender, skimming any foam.
- Remove the lamb, shred or chop the meat off the bone, and discard the bones.
- Return the meat to the pot.
- In a small saucepan, melt the butter and whisk in the flour to make a light roux, cooking for 2 minutes.
- Whisk the roux into the soup, stirring until slightly thickened.
- In a small bowl, whisk the egg yolk with the sour cream and lemon juice, then temper by whisking in a ladleful of the hot soup.
- Stir this mixture back into the pot, off the heat, to thicken without curdling.
- Season with salt and pepper, and garnish with parsley before serving.
Introduction: A warming lamb soup thickened lightly with roux and egg yolk, a comforting dish especially popular around Easter and spring gatherings.
Cultural Background: Lamb is closely tied to Montenegro’s mountain pastoral traditions and springtime celebrations, and this rich, silky soup is a favoured way to make full use of the meat, often prepared for Easter feasts.
Tips: Temper the egg yolk mixture carefully with hot soup before adding it fully, to prevent curdling. Simmer the lamb long enough to become properly tender before proceeding.
Variations: Add a handful of chopped celery for extra aromatic depth. Use chicken in place of lamb for a lighter version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, without boiling hard, to prevent the egg from curdling.
Nutrition: Per serving (approx.): 320 kcal, 22 g protein, 20 g fat, 12 g carbohydrate.
FAQs:
Q: Why is this soup thickened with egg yolk?
A: It gives the broth a rich, silky texture, a technique
Q: Is this soup especially associated with a holiday?
A: Yes, it’s a popular dish for Easter
- Lamb, bone-in, cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Carrot, sliced — 1
- Plain flour — 2 tbsp
- Butter — 2 tbsp
- Egg yolk — 1
- Sour cream or yoghurt — 1/4 cup (60 ml / 2 fl oz)
- Lemon juice — 1 tbsp
- Water — 6 cups (1.4 litres / 48 fl oz)
- Salt and pepper — to taste
- Chopped parsley, to garnish
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