As with all rite soups, this one is made from sacrificed animal, preferably male one – bred explicitly for this purpose. We use lamb organs like spleen, kidneys and heart.
There are lots of spring herbs and red hot peppers, onions, red peppers, carrots, tomatoes, eggs and rice. But not in that order and not always all of them included. It may consist of only meat, rice and carrots with some spices. With or without hot red pepper. And sometimes with whole small mushrooms.
Kurban rite soup
It is often present on St. George’s day but also on other holidays that are connected or not to the Christian church. It’s sometimes cooked and given to the poor for good health, after someone has been sick or has suffered an accident from his relatives.
Sometimes cooked in huge pot, directly over open fire. Starting from sunrise and boiled until noon, because of the bigger quantity. It is tradition to cook large quantities and to invite all the family in one house.
Preparation.
The lamb meat, and some of the organs are diced to small pieces and put in a large pot put on medium hot plate or open fire. The foam that forms over the water is collected with wooden spoon and thrown away. When the meat is almost ready, the diced vegetables are added and boiling continues until they are cooked too.
Few eggs are mixed with cooled broth from the lamb. This mix is added in the Kurban through sieve so the end effect when the egg mix touches the boiling Kurban is like white strings. While this is done, your relative has to stir the Kurban in one direction with big wooden spoon.
Some Bulgarian cuisines also add red or brown thickening made with fried in sunflower oil ground red peppers with some flour.
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