Lamb Soup

Ingredients:
400g lamb
2 carrots
1/2 celery
2-3 potatoes
2 tomatoes,
1 onion
3-4 cloves garlic
1 spoonful flour
1 tsp tomato paste
50g butter
cumin, parsley, pepper, salt

Preparation:
Cut the meat into pieces and boil in salt water together with the finely cut carrots and celery. Cook the finely chopped onion, flour and tomato paste in butter and some water. Add the meat, after some 10 min also add the diced tomatoes. When boiled add the tomato pieces and garlic. Boil for another 10- 15 min. Serve sprinkled with finely chopped parsley, pepper and cumin.

Milk Soup

Ingredients:
300g milk
60g butter
2 eggs
100g white-brined cheese (or kashkaval)
1/2 cup rice
savory or pepper, salt

Preparation:
Boil the milk and dilute with 3 cupfuls of warm water. Add the rice, salt and boil until cooked. Take off the fire, season, mix in the butter and thicken with beaten eggs. Serve with crushed brined cheese or grated kashkaval.

Vegetable Soup

Ingredients:
2-3 potatoes
1-2 carrots
1/2 celery
1-2 peppers
1/4 of a medium-sized cabbage
1 onion
2-3 tomatoes
1 beetroot
1 spoonful flour
1 tsp paprika
100g yogurt
1 egg
100g kashkaval (yellow cheese)
sunflower oil
salt, parsley

Preparation:
Put the diced celery and carrots into salt boiling water together with the finely cut cabbage and peppers. When soft, add the diced potatoes. Boil the diced beetroot. Stew the finely chopped onion until soft, then add the flower, paprika and grated tomatoes. Add the mixture to the boiling vegetables and boil for another half hour. Add the beetroot at the end. Thicken with an egg beaten in yogurt. Serve with finely chopped parsley and grated kashkval.

Veal Soup

Ingredients:
700g veal knuckle or breast
2 carrots
1 onion
1/2 a celery
2 potatoes
2 tomatoes
50g butter
parsley with roots
pepper, horse-radish, vinegar, salt

Preparation:
Cut the meat into pieces, place in cold water and bring to the boil. Salt and simmer together with the chopped carrots, onion, celery and parsley roots. When tender, add the potatoes, and after 20min also the finely sliced tomatoes. Add the butter when nearly ready. When serving, first place a piece of meat on the plate, then pour on the stock. Sprinkle with finely chopped parsley and pepper. Serve the grated horseradish seasoned with vinegar and salt separately, add to the soup according to taste.