Dugun Corbasi – Wedding Soup


  • 6 Tablespoons butter
  • 1/2 Tablespoon paprika
  • 1 lb. lamb or beef, diced fine or ground
  • cayenne pepper
  • 1 carrot, chopped fine
  • Garnish: dusting of cinnamon.
  • 1 onion, chopped fine
  • 5 cups beef stock
  • 2 egg yolks
  • juice of 1/2 lemon
  • 1 Tablespoon butter


Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes. Stir in flour and cook until blended. Gradually stir in stock, scraping up any bits stuck on the bottom of the pan. Bring to a boil, then lower heat and simmer for an hour.

When ready to serve, remove soup from heat. Beat the egg yolks, then beat the lemon juice into them–and slowly stir into the soup. Ladle into bowls–then quickly saute the paprika and cayenne in the tablespoon of butter and swirl equally into the individual soup servings. Lightly dust the top of each bowl with cinnamon.

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