Lamb And Spinach Soup
|Ground lamb||1 1⁄2 Pound|
|Frozen spinach||12 Ounce|
|Onions||2 Small, thinly sliced|
|Water||4 Cup (64 tbs)|
|Precooked rice||1⁄3 Cup (5.33 tbs)|
|Parsley||1⁄3 Cup (5.33 tbs), chopped|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Egg yolks||2 , beaten|
1) Saute the lamb in a pot over a low flame until the lamb begins to brown. Drain off the fat.
2) Add the spinach and onions and cook uncovered for 5 to 7 minutes, or until the spinach has thawed. Add the water, rice, salt, pepper, paprika, and parsley, and bring to a boil. Lower heat, and simmer for 12 to 15 minutes.
3) Blend the sour cream and egg yolks until rich and creamy. Spoon four tablespoons of the soup Into the creamy mixture, stir until blended, and then add the mixture to the soup.