Super Souper Challenge

Turkish Wedding Soup (Düğün Çorbası)

This traditional soup is rich and nutritious. Although it is one of my favourites, I do not make it often due to preparation time it requires. However, the outcome is definitely worth the effort. The soup has four stages: meat preparation, soup base, egg mixture, and the sauce. Despite the meat and the egg, the soup is not heavy at all, and is a mix of great flavours. I think it is timely for the upcoming soup event.

1 litre meat stock (or water for a lighter version)

250 gr lamb, diced into small cubes

2 tablesp. butter

3 tablesp. flour

3 egg yolks (two also works fine)

juice of 1 lemon

Sauce:

2 tablesp. butter

1 teasp. paprika

1. Cook the finely diced up meat in a pot with a cup of water for about 20 minutes, skimming the froth occasionally. Add the meat with the leftover water into the stock, and cook the soup base until boiling.

2. In a separate pot, heat the butter, and add the flour, stirring until the flour changes colour. Add some of the meat stock into the flour gradually, stirring so that the mixture is thick and homogeneous.

3. Blend the egg yolks and lemon juice together in a nonreactive bowl. Add some of the soup mixture to the egg mixture, stirring it at the same time. Add some more soup mixture, and repeat. The aim is to prevent the egg mixture from curdling. Then return the egg mixture back into the soup. Cook until it has just started boiling.

4. For the sauce, melt the butter in a frypan, add the paprika. Cook until it bubbles, but watch out that it doesn't burn.

5. Pour the soup into bowls with equal pieces of lamb, and add a spoonful of sauce before serving.