Turkish Toy Lamb Soup with Fresh Herbs and Lemon
Toy Kuzu Çorbası
This delicate soup features tender baby lamb pieces in a light, aromatic broth infused with fresh dill and parsley. The clear golden broth showcases the lamb's natural flavor while egg-lemon mixture creates a silky, luxurious texture. It's the perfect comfort food for special occasions or when you want to treat yourself to authentic Turkish cuisine.
Recipe Details
Nutrition per Serving
Ingredients
Instructions
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Prepare the lamb
Cut the baby lamb shoulder into 3cm cubes, removing any excess fat. Place the meat in a large pot with 1.5 liters of cold water over medium heat for 8-10 minutes until it begins to simmer. Skim off any foam that rises to the surface with a spoon. Do not let it boil vigorously as this will make the broth cloudy.
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Add aromatics
Quarter the onion, roughly chop the carrot and celery into large pieces. Add these vegetables along with bay leaves, peppercorns, and salt to the pot over medium-low heat for 45-60 minutes until the lamb is fork-tender. The broth should be gently simmering with occasional bubbles. Do not cover the pot as this can make the broth greasy.
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Strain the broth
Remove the lamb pieces with a slotted spoon and set aside on a plate. Strain the broth through a fine mesh sieve over medium heat for 2-3 minutes, discarding the vegetables and aromatics. Return the clear broth and lamb to the pot and keep warm over low heat. The broth should be golden and clear. Do not press the vegetables when straining as this will cloud the soup.
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Prepare egg mixture
In a small bowl, whisk the egg with lemon juice over no heat for 1-2 minutes until well combined. Slowly add 3 ladles of hot broth while whisking constantly over no heat for 30 seconds until the mixture is smooth and warm. The mixture should be pale yellow and creamy. Do not add the broth too quickly or the egg will curdle.
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Combine and finish
Remove the soup from heat and slowly stir in the egg-lemon mixture over no heat for 1 minute until well incorporated. Add butter, chopped dill, and parsley, stirring gently over no heat for 30 seconds until the herbs are evenly distributed. The soup should have a silky texture and bright green herb specks. Do not reheat after adding the egg mixture or it will curdle.
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