Another specialty of my father. This is a ceremonial soup, cooked to ward off evil and disease. If you survived a disease or an accident, the year after, you throw a kurban party. Many friends, relatives and neighbors are usually invited. Kurban is also served at gatherings to commemorate close people.
2-20 lbs lamb with bone water to fill the soup pan
5-6 black peppercorns
1 onion, chopped
1 cup finely chopped fresh parsley vinegar to taste
salt to taste
Bring the water with salt and peppercorns to a boil, add the meat and cook until meat falls of the bones. Skim the grey foam as it appears on the surface. Remove bones and meat. Cut the meat to one-inch pieces and return to the stock. Add the onion and cook for a few minutes. Garnish with parsley and season with vinegar. Serve hot with crusty bread!