Turkish cuisine · Soups & Stews

Lamb's Trotter Soup

Hearty soup made from lamb meat and veal trotters, simmered for hours and seasoned with garlic vinegar.

Ingredients · for 4 servings

• 2 veal trotters
• 600 g lean lamb meat
• 1 onion
• 2 bay leaves
• 3 tbsp flour
• 2 egg yolks
• 1 lemon
• 6 garlic cloves
• 4 tbsp wine vinegar
• 60 g butter
• 1 tsp paprika powder
• Salt, pepper

Instructions

1. Have the butcher split the veal trotters, soak them with the lamb meat in cold water for 2 hrs., then bring to a quick boil and pour off the water along with the foam.
2. Set everything on again with 3 l fresh water, the halved onion and the bay leaves, and simmer very gently covered for 3 hrs. until the meat comes away from the bones.
3. Lift out the meat, remove it from the bones and cartilage and shred it finely; strain the broth through a fine sieve – about 1.5 l should remain.
4. Melt half the butter, stir in the flour, sweat lightly for 2 min. and pour in the hot broth while stirring; simmer for 10 min. and salt.
5. Whisk the egg yolks with the lemon juice, slowly temper with hot soup, stir back in over the lowest heat and add the meat – do not let it boil from this point on.
6. Crush the garlic, mix with the vinegar and serve on the side; heat the remaining butter with the paprika powder, drizzle over the soup and serve hot.