Serbian Spring Lamb Čorba (Jagnjeća Čorba)

Ingredients

• 700 g lamb neck or shoulder on the bone, cut into pieces
• 10 cups water
• 1½ tsp salt
• 3 tbsp sunflower oil
• 1 bunch spring onions, sliced
• 2 carrots, diced
• 1 parsley root or small parsnip, diced
• 2 tsp sweet paprika
• 3 tbsp short-grain rice
• 1 egg yolk
• 4 tbsp sour cream
• 1 tbsp lemon juice
• Chopped parsley and dill

Method

1. Put the lamb in a pot with the water and salt, bring to the boil and skim well. Simmer, covered, for 1 hour until tender.
2. Lift out the lamb, take the meat off the bones and cut it small.
3. Soften the spring onions, carrots and parsley root in the oil for 8 minutes, then stir in the paprika.
4. Add the vegetables, rice and lamb to the pot and simmer for 15 minutes.
5. Off the heat, beat the egg yolk with the sour cream and lemon juice, whisk in a ladle of hot soup and stir it back in. Do not boil again.
6. Serve with parsley and dill.

Gluten-free check: We make the soup with water and let the meat and vegetables flavour it. Many cooks add a stock cube or stock powder; if you do, use one that is certified gluten-free – most standard cubes contain wheat.