Bulgarian lamb soup (Kurban chorba)

1. Put the lamb in large pieces in a pot, cover with about 3 litres of cold water, bring slowly to the boil and carefully skim off the foam; season with salt and simmer over low heat for 1½ hours.

2. Lift out the meat, strip it from the bone and cut into small pieces; strain the broth.

3. Return the meat to the soup, add the finely chopped onions and the diced carrots and pepper and simmer for 15 minutes.

4. Add the peeled, diced tomatoes, the washed rice and the paprika and simmer for another 20 minutes until the rice is tender.

5. Season with pepper and more salt to taste, then take off the heat and stir in the chopped mint and parsley.

6. Serve hot with fresh bread; add a splash of vinegar or lemon juice if you like.

Tip: Kurban (sacrificial) chorba is the soup of St George's Day and village feasts, cooked in a big cauldron and shared by the whole community. In Bulgaria dried spearmint (dzhodzhen) is used – if that's what you have, a teaspoon is enough.