Ingredients with Measurements:
- 1 pound lamb's blood
- 1 pound lamb meat, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups water
- 1 cup vermicelli noodles
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the lamb meat and cook until browned on all sides.
3. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the dried oregano, dried thyme, and bay leaf and stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 30 minutes.
7. Add the lamb's blood to the soup and stir to combine.
8. Let the soup simmer for an additional 10 minutes.
9. Add the vermicelli noodles to the soup and cook until they are tender, about 5-7 minutes.
10. Season the soup with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Beef blood can be used instead of lamb's blood.
- Chicken or beef can be substituted for lamb meat.
Variations:
- Add chopped carrots, celery, and potatoes for a heartier soup.
- Use chicken broth instead of water for a richer flavor.
- Add a squeeze of lemon juice for a tangy twist.
Tips and tricks:
- Be sure to stir the soup frequently to prevent the blood from clumping.
- If the soup is too thick, add more water or broth to thin it out.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley, lemon wedges
Pairings:
Crusty bread, red wine
Suggested side dishes:
Greek salad, roasted vegetables
Troubleshooting advice:
If the soup is too thin, let it simmer for a bit longer to reduce the liquid. If it is too thick, add more water or broth.
Food safety advice:
Be sure to cook the lamb meat thoroughly before adding it to the soup. Always handle raw meat with care and wash your hands and utensils thoroughly after handling.
Food history:
Lamb's blood soup is a traditional Greek dish that dates back centuries. It was often served during the winter months as a way to use up all parts of the lamb.
Flavor profiles:
This soup has a rich, savory flavor with a slightly gamey taste from the lamb's blood.
Serving suggestions:
Serve the soup as a main course with a side salad and crusty bread.
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Region: Greek