Serbian Lamb Vegetable Soup Recipe - Chorba od Janjetina
"This Serbian / Croatian soup is a made with meaty lamb bones and the ever-present trinity of green peppers, onions and tomatoes and then creamed. After platters of sausages and peppers are passed, it's often the first course of a splendid Easter feast. The soup can also be made with meaty bones leftover from a lamb meal or spit-roasted lamb, although the flavor will be somewhat different. Freeze leftover egg whites and save for leftover egg white recipes ...."
INGREDIENTS
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2 pounds lamb shanks, shoulder or necks, cut up
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4 quarts water
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2 bay leaves
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1 large parsley root, chopped
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3 medium carrots, chopped
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2 stalks celery, chopped
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1 clove garlic, finely chopped
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2 medium tomatoes, peeled and chopped
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1/4 cup vegetable or canola oil
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3 medium onions, chopped
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1 medium green pepper, chopped
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2 tablespoons flour
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Salt, black pepper and paprika to taste
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2 egg yolks
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8 ounces sour cream
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