Thick lamb soup
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Contents
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ingredients
1 liter water 1 pk lamb head 1/2 kg lamb 150 g carrots 100 g parsley 1 pk onion 1/4 liter sauerkraut juice 1 pk egg yolk 100 g pasta to taste salt, parsley
step
1. Put the lamb’s head and chopped meat into salted water to boil. After half an hour, remove the foam, add the chopped carrots, parsley and pasta. 2. When they soften, add the juice from the sauerkraut and chopped parsley. Once cooked, add the cooked egg yolk and serve.
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