Kuzu ciğeri çorbası, Turkish lamb liver soup with sorrel and dill

Ingredients

• 1 lamb’s liver
• 2 tomatoes
• 1 bunch of sorrel
• 3 leeks
• One bunch of parsley
• 1 bunch of dill
• 3 tablespoons of sunflower oil
• ½ cup of rice
• 1.5 liters of beef broth or lukewarm water
• 1 tablespoon of tomato paste
• 1 tablespoon of flour (optional, to thicken)
• black pepper
• salt

Remove the membrane from the liver and cut it into small pieces, about the size of a hazelnut.

Wash the sorrel thoroughly and chop it. Chop the parsley and dill separately. Peel, remove the seeds, and dice the tomatoes. Finely chop the shallots.

Place the tomatoes, shallots, sorrel, liver, tomato paste, and oil in a saucepan, cover, and cook until the juices have been absorbed.

Pour the in the warm broth. Bring to a boil, then add the rinsed rice and parsley.

Season with salt and pepper, and cook over low heat, with the lid slightly ajar.

When the liquid has reduced by half, add the dill and serve.