Balkan-style Guriltai Shul

Ingredients

In this Balkan adaptation of Guriltai Shul, we incorporate Balkan spices like paprika and cumin to infuse the soup with the distinct flavors of the region. Additionally, we use traditional Balkan vegetables such as bell peppers and potatoes to add a unique twist to the dish. We alse have the original recipe for Guriltai shul, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh dill, chopped (for garnish) Fresh dill, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the diced carrots, potatoes, and bell peppers to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Return the lamb to the pot and sprinkle with paprika and cumin. Stir well to coat the meat and vegetables with the spices.
5. 5.
   Add the bay leaf and pour in the beef or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the lamb is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf from the soup. Serve hot, garnished with fresh parsley and dill.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful meat, choose boneless lamb shoulder or leg. Trim any excess fat before cubing the meat.

Tips & Tricks

• To add a tangy twist to the soup, squeeze some lemon juice over each serving before enjoying.
• If you prefer a spicier flavor, add a pinch of chili flakes or a dash of hot sauce to the soup.
• For a heartier meal, serve the soup with crusty Balkan bread on the side.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Feel free to customize the vegetables in the soup based on your preferences or seasonal availability.

Serving advice

Serve the Balkan-style Guriltai Shul hot in individual bowls. Garnish each serving with a sprinkle of fresh parsley and dill for a pop of color and freshness. Accompany the soup with warm Balkan bread for a complete and satisfying meal.

Presentation advice

Present the Balkan-style Guriltai Shul in rustic bowls, allowing the vibrant colors of the vegetables to shine through. Place a sprig of fresh herbs on top of each bowl for an elegant touch. Serve the soup alongside a basket of freshly baked Balkan bread to enhance the visual appeal of the dish.