Wednesday, May 18, 2011
Serbian Lamb & Cabbage Soup (Ličani)
The use of the ketchup enhances the sweetness of the great lamb and cabbage combination. This soup is one of my family’s favorite soups! I make it when I have leftover BBQ lamb from Easter.
I’ve made it for our chuch as well when there is leftover lambs from picnics…yes, it does happen sometimes!
My Teta Seka from Canada used to make this. I want to give credit to her, although I’ve never written her recipe down and usually mix up the ingredients at times. She was my mentor for ‘No Knead Pogacha’ as well
You can use barley or brown rice instead.
1 to 2 pounds leftover BBQ lamb or fresh
4 qts water
5 carrots, julienned or sliced
1 small cabbage head, chopped
¾ cup rice
¼ to ½ cup ketchup
1 hot banana pepper or jalapeno, slit but left whole
¼ bag of fine or extra fine noodles noodles
2 T vegetable or chicken base
Lawry’s Garlic Salt
S & P to taste
If using frozen BBQ lamb bring to a boil in at least 4 qts of water. Simmer and carefully remove the meat from the bones and return to the pot. Add the remaining ingredients and simmer until carrots are cooked. Add noodles last. I prefer to use the extra fine noodles made by the Kolo Sestra Sestara Sveta. Petka of Aliquippa’s St. Elijah Serbian Orthodox Church. I am fortunate enough to be able to buy them as they are the BEST ever!!!
If you are using fresh lamb then I would prefer to brown the meat in a little olive oil then add the remaining ingredients. Don’t replace the ketchup with tomatoes or you wont get the same wonderful flavor. I leave the peppers whole to give the soup a little heat, they can easily be removed later. If you think you added too much ketchup you can add a tablespoon or 2 of vinegar. The ketchup gets it a great color. Start with 1/4 cup then add more squirts if needed.