Greek lamb soup II

Ingredients for Greek lamb soup II

Instructions for Greek lamb soup II

To prepare the Greek lamb soup II recipe, please follow these instructions:

The lamb cut is cut into small cubes. The onions and garlic cloves are peeled and chopped well. The oil is heated in a saucepan, and the flesh is well spread on all sides for approx. 10 minutes.

Onion garlic is added and golden swirled with stirring. The fresh rosemary needles or the dried rosemary stir together with lemon juice and season with salt and pepper. Finally pour the water over, add the laurel leaf and let it boil for low heat and under low for approx. 50 minutes.

Rinse the parsley well, shake it dry and chop it roughly. Share the eggs in white and plum. Whites whip stiff with a little salt. The egg yolks are whipped together with a little of the hot soup and stir in the soup. The stewed egg whites are laid in a terrine, pour the soup over it and sprinkle it all with parsley.