Serbian Lamb Soup

Serbskii Sup yagnenka - Serbian Lamb Soup
Categories: Soup, Serb, Slav, Ethnic, Lamb, Euro, Side dish
Yield; 8 servings

2 1/2 lb Lamb shanks
3 3/4 qt Water
12 oz Beer
2 ea Bay leaves
1 ea Parsley root chopped
3 ea Onions chopped
3 ea Carrots chopped
2 ea Celery ribs chopped
1 ea Garlic clove minced
2 ea Tomatoes peeled & chopped
1/4 c Corn or sunflower oil
1 ea Green Bell pepper chopped
2 tb All-purpose flour
Salt & pepper to taste
1 tb Paprika sweet
2 ea Egg yolks
8 oz Sour cream

Wash meat then place in pot with water & bay leaves
Bring to a boil but skim off foam.
Reduce heat to simmer then add parlsey root, carrots, celery, garlic & tomatoes.
Continue to simmer 2 hrs. until meat is tender.
Prepare a zafrig a roux, by heating oil in a saucepan.
Add onions & green pepper then saute until tender.
Add flour gradually while stirring constantly until light brown.
Season with salt, pepper & paprika to taste.
Temper your zafrig by adding a little hot soup to it then stirring constantly until smooth.
Pour zafrig back into pot while mixing thoroughly.
Simmer until dissolved.
Turn heat off then remove soup from burner.
Beat egg yolks until thick & lemony in color.
Add sour cream then mix thoroughly.
Temper your egg yolks with a little hot soup while stirring constantly until smooth.
Pour egg yolks into soup while stirring until soup has thickened slightly.
Remove bay leaves then serve in heated bowls with lots of buttered bread.

ORIGIN: Dr. Mela Raduvkova, Belgrade-Serbia, circa 1996