Ingredients with Measurements:
- 1 pound lamb's blood
- 1 pound vermicelli noodles
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until softened.
2. Add lamb's blood to the pot and stir well.
3. Add dried thyme, rosemary, oregano, salt, and black pepper to the pot and stir well.
4. Pour in 6 cups of water and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 30 minutes.
6. While the soup is simmering, cook the vermicelli noodles according to package instructions.
7. Strain the noodles and set them aside.
8. After the soup has simmered for 30 minutes, add the cooked vermicelli noodles to the pot and stir well.
9. Add chopped fresh parsley and cilantro to the pot and stir well.
10. Let the soup simmer for an additional 10 minutes.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 45g
Protein: 15g
Sodium: 600mg
Substitutions for ingredients:
- Chicken or beef broth can be used instead of water.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use rice noodles instead of vermicelli noodles.
- Add sliced mushrooms to the soup for a meaty texture.
Tips and tricks:
- Be sure to stir the soup frequently to prevent the blood from clumping together.
- Use fresh herbs for the best flavor.
- Serve the soup with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Sprinkle chopped fresh parsley or cilantro on top of the soup.
Pairings:
Serve the soup with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting advice:
If the blood clumps together, use a whisk to break it up.
Food safety advice:
Be sure to cook the lamb's blood to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Lamb's blood soup is a traditional dish in many cultures, including Chinese, Korean, and Romanian.
Flavor profiles:
This soup has a rich, meaty flavor with hints of herbs and spices.
Serving suggestions:
Serve the soup hot with crusty bread for dipping.
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