Home Style Beyran Soup Recipe

Ingredients:

For the Soup:
	Lamb Bone Shank (Lamb Soup)	750	Grams
	Broken Rice	1	Half Cup
	Grape Vinegar	1	Half Cup
	Garlic (Medium Size)	10	Clove
	Salt	1	Tsp
	Dry Onion (Medium Size)	1	Qty
	Grain Black Pepper	1	Tsp
	Bay Leaf	2	Qty

For the Service:
	Tail Fat (Or Butter)	1	Tbsp
	Chili Pepper	1	Tsp (large)
	Garlic (Planed)	1	Tbsp
	Lemon Juice	1	Tbsp

---

Instructions:

1. Thoroughly wash the lamb shanks (or soup lamb bones) and add enough water to cover them. Add half a tea glass of vinegar and salt to this holding water and let it sit for an hour.
2. Rinse the broken rice, add enough water to cover it, and boil it in a separate bowl until soft, turn off the heat.
3. Put the waiting lamb shanks in a deep pot and add enough hot water to cover them by four or five fingers and put them on medium heat. Quarter the peeled onion, peel the garlic and add it whole to the soup. Add salt and bay leaves. When the meat starts to bubble, take it to low heat. Boil for an hour and a half (the meat will separate from the bones and become soft).
   
4. Pass the boiled soup ingredients through a colander. Shred the meat you have separated from the bones. Melt two tablespoons of lard (butter or olive oil) in a small saucepan and heat the red pepper flakes.
   
5. Add the filtered broth, shredded meat and boiled rice, crushed garlic and vinegar to the pot and boil for five to ten minutes on medium heat. Pour the hot butter sauce on it and serve hot with lemon and parsley. Good luck!
   
6. Note: In the local original presentation, crushed garlic, red chili pepper oil sauce is shared in copper soup bowls and added to the cooked soup.

---

Soup Beef & Lamb