Èkshili-Chòrbā

Ingredients

• 700 g mutton (Bone-in or boneless mutton shoulder works well; cut into walnut-sized pieces roughly 3–4 cm across)
• 1.5 tsp salt (Add to taste; start with 1 tsp and adjust at the end)
• 1.5 litres water (Use enough to achieve your desired soup volume; approximately 1.5 litres for 4 servings)
• 3 tbsp plain flour (Mixed with a little cold water to form a smooth, pourable batter; adjust quantity to your preferred thickness)
• 3 whole egg yolks (Use fresh eggs; separate carefully so no white is included)
• 3 tbsp wine vinegar or lemon juice (Use white wine vinegar or freshly squeezed lemon juice; adjust to your preferred level of sourness)
• 0.25 tsp black pepper (Freshly ground if possible; sprinkled over the finished soup)
• 0.25 tsp ground cinnamon (Sprinkled over the finished soup just before serving)

Instructions

1. 1Cut the mutton into walnut-sized pieces, roughly 3–4 cm across. Rinse the pieces thoroughly under cold running water until the water runs clear, then place them in a large, heavy-bottomed saucepan or stewpan. Add the salt and pour in the water. Place the pan over a medium-high heat and bring to the boil.
2. 2Once the broth comes to a full boil, use a ladle or large spoon to skim off any grey foam or impurities that rise to the surface — this is important for a clear, clean-tasting soup. Reduce the heat to low, so the soup is gently simmering with small bubbles. Continue to simmer for about 45–60 minutes, or until the pieces of mutton are completely tender when pierced with a fork. Periodically skim off any fat that collects on the surface during cooking.
3. 3While the meat finishes simmering, place the flour in a small bowl or basin. Gradually add cold water, a little at a time, whisking or stirring constantly until you have a smooth, lump-free batter with the consistency of single cream — it should pour easily but not be watery. Once the meat is tender, keep the soup on a gentle simmer and add the flour batter to the broth in a slow, steady stream, stirring the soup continuously with a wooden spoon or whisk as you pour to prevent lumps from forming. Continue to stir and simmer for a further 10 minutes, or until the raw flour smell has completely disappeared and the soup has thickened slightly.
4. 4Once the smell of raw flour has dispersed and the soup has thickened, remove the saucepan from the heat and set it aside. Do not leave it boiling at this stage, as you will be adding the egg yolk liaison next and a boiling-hot soup will cause the eggs to curdle.
5. 5Place the egg yolks in a small saucepan. Add the wine vinegar or lemon juice and whisk together until combined. Set the small saucepan over the lowest possible heat — use a heat diffuser if you have one, as very gentle heat is essential here. Stir constantly with a wooden spoon, making sure to scrape the bottom and sides of the pan. Continue stirring over this very gentle heat for approximately 4–5 minutes until the mixture has thickened very slightly and coats the back of the spoon. Do not allow it to boil or scramble. Remove immediately from the heat as soon as it has thickened a little.
6. 6With the main soup pot off the heat (or on the very lowest setting), slowly pour the egg and vinegar liaison into the soup in a thin, steady stream, stirring the soup vigorously and continuously with a wooden spoon or whisk as you add it. Adding it gradually and stirring quickly prevents the egg yolks from curdling and gives the soup a smooth, slightly creamy texture. Taste and adjust the salt if needed.
7. 7Ladle the soup into a warmed serving tureen or directly into individual bowls. Sprinkle the ground black pepper and ground cinnamon evenly over the surface of the soup and serve immediately while hot.