Supë Kosi (Sour Lamb and Yogurt Soup) (Supë Kosi)
The Quirky Foodster Team
Ingredients
- Lamb shoulder, cubed — 400 g (14 oz)
- Onion, chopped — 100 g (1 small)
- Rice — 60 g (1/3 cup)
- Water — 1.2 L (5 cups)
- Plain yogurt — 400 g (1 3/4 cups)
- Egg yolks — 2
- Flour — 15 g (1 tbsp)
- Butter — 20 g (1 1/2 tbsp)
- Salt — 6 g (1 tsp)
Method
- Simmer lamb and onion in water with salt for 40-45 minutes until the meat is tender.
- Add the rice and cook for a further 15 minutes.
- Whisk yogurt, egg yolks and flour together in a bowl until smooth.
- Temper the yogurt mixture by slowly ladling in some hot broth while whisking constantly.
- Pour the tempered mixture back into the pot, stirring gently, and warm through over low heat without boiling.
- Finish with a drizzle of melted butter before serving.
Introduction: A tangy, silky soup of slow-simmered lamb enriched with a tempered egg-yogurt mixture, closely related to the base of Tavë Kosi.
Cultural Background: Supë Kosi shares its distinctive sour yogurt base with Albania’s national dish Tavë Kosi, offering the same beloved flavour in a lighter, everyday soup form.
Tips: Never let the soup boil once the yogurt mixture is added, or it may curdle. Tempering slowly is the key step to a smooth, silky texture.
Variations: Add a pinch of dried mint for extra fragrance. Use chicken instead of lamb for a lighter version.
Vegetarian/Vegan: No authentic vegetarian version exists for this lamb-based soup.
Serving Suggestions: Serve hot with crusty bread.
Storage: Refrigerate for up to 2 days; the yogurt base can separate slightly on reheating.
Reheating: Reheat very gently over low heat, stirring constantly, without letting it boil.
Nutrition: 340 kcal | Protein 22g | Carbs 18g | Fat 20g
FAQs:
Q: Why did my soup curdle?
A: This happens if the yogurt mixture is added too quickly or the soup is boiled after adding it — always temper slowly and keep heat low.
Q: Is this the same as Tavë Kosi?
A: They share a similar sour yogurt base, but Tavë Kosi is a baked rice and lamb dish, while this is a lighter soup.
- Lamb shoulder, cubed — 400 g (14 oz)
- Onion, chopped — 100 g (1 small)
- Rice — 60 g (1/3 cup)
- Water — 1.2 L (5 cups)
- Plain yogurt — 400 g (1 3/4 cups)
- Egg yolks — 2
- Flour — 15 g (1 tbsp)
- Butter — 20 g (1 1/2 tbsp)
- Salt — 6 g (1 tsp)
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