Easter Soup With Egg-Lemon Sauce Recipe

Name: Easter Soup With Egg-Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lamb liver; 1 lamb brain; 1 lamb tongue; 1 teaspoon salt; 7 cups water; 5 green onions, chopped; 1/4 cup plus 2 tablespoons butter or margarine; 1/4 teaspoon dillweed; 1/4 teaspoon pepper; 1/2 cup uncooked regular rice

Servings: persons

1 lamb liver
1 lamb brain
1 lamb tongue
1 teaspoon salt
7 cups water
5 green onions, chopped
1/4 cup plus 2 tablespoons butter or margarine
1/4 teaspoon dillweed
1/4 teaspoon pepper
1/2 cup uncooked regular rice

1
Combine liver, brain, tongue, salt, and water in a large Dutch oven. Bring to a boil; cover and simmer 30 minutes or until meat is fork tender. Remove meat from broth. Cool; chop and set aside. Strain broth and set aside.
2
Saute onion in butter in a heavy skillet until tender. Add chopped meat, dill weed, and pepper; cover and simmer 5 minutes. Add onion-meat mixture to reserved broth; cover and simmer 30 minutes. Add rice, and simmer an additional 20 minutes. Gently stir Egg- Lemon Sauce into simmering soup. (Maintain simmering temperature; do not increase heat.) Serve immediately.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lamb liver, 1 lamb brain, 1 lamb tongue, 1 teaspoon salt, and more.

Yes, Easter Soup With Egg-Lemon Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easter Soup With Egg-Lemon Sauce

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