Düğün çorbası

Düğün çorbası is a Turkish soup made on a broth of lamb or beef. Its name marks its origin as the opening dish of a village wedding feast, a celebration that by tradition could continue for forty days and forty nights. Today it is a popular everyday soup, eaten mainly in the cold season. To prepare it, the meat is cut into small pieces and boiled with a head of onions and grated carrots; when the meat is ready it is crushed or wiped through, and the broth is filtered. The soup is thickened with flour browned in butter and boiled, and it is finished by pouring in a mixture of beaten egg yolks and lemon juice. When served it is seasoned with red paprika in melted butter, and depending on the region leeks, celery and boiled beans may also appear in the recipe.