Pork sacrificial lamb with a cross section

The pork is cut into medium-sized pieces. For pork kurban, it is best to use a shoulder or neck because the meat remains juicy and the broth becomes richer and more aromatic.

Place the meat in a deep saucepan and cover with cold water. Heat over medium heat until it begins to boil. Carefully skim off the foam that forms on the surface with a slotted spoon for about 10-15 minutes to keep the broth cleaner.

Once the foam subsides, reduce the heat and simmer the meat gently for about 60 minutes. It is important not to boil the meat too much, so that the broth does not become heavy and cloudy at the beginning.

Finely chop the onion, dice the carrot, and cut the red pepper into small pieces. Peel the tomato, if desired, and chop finely so that it spreads well in the soup.

Add the onion, carrot, pepper, oil, and salt to taste to the half-cooked meat. Continue cooking for another 15 minutes, until the vegetables soften and begin to sweeten the broth.

Add the tomato, red pepper, savory, mint, and black pepper. Stir gently and let the pork roast simmer for another 5 minutes to allow the flavors of the spices to develop.

Wash the rice well under running water and put it in the pot. Cook the soup for another 18-20 minutes, until the rice swells and the meat becomes completely tender. If the liquid reduces too much, a little hot water can be added.

The eggs are beaten with the vinegar in a bowl. It is this mixture that makes the characteristic cross-section of the kurban, where the egg is visible in delicate pieces in the hot broth.

When the soup is ready, reduce the heat, but the broth should remain hot and simmer gently. Pour the egg mixture in a thin stream directly into the pot, stirring slowly. Cook for another 3-4 minutes, until the curds have broken down and the characteristic appearance has developed.

The finished pork kurban with the cut side down is left to rest for 10 minutes under a lid. This will help the flavor mellow and the rice and spices to bond better with the broth.

Before serving, sprinkle with finely chopped parsley. The kurban is served hot, optionally with additional vinegar, hot pepper or fresh bread.

Leftovers can be stored in the refrigerator for up to 2 days in a tightly sealed container. When reheating, heat the soup over low heat, without boiling vigorously, to maintain its pleasant texture.

For more flavorful kurban soups, try the traditional lamb kurban soup and the festive kurban soup for Petkovden, which bring a true homemade flavor.