Lamb soup is a very common dish all over the world, however, as practice shows, it is most often prepared in the Caucasian countries. This is most likely due to the fact that the cuisines of the Caucasian countries are simply replete with the use of all kinds of herbs and seasonings, and lamb turns out really tasty using a wide variety of seasonings.
In order for the lamb in the soup to be soft and juicy, there are several points that are always worth remembering.
Modern chefs recommend using only young lamb for cooking. Meat on the bone is best for soup. Then the broth will be richer and more aromatic. Meat should be soaked in cold water before cooking, especially if there is any doubt about the age of the meat.
Be that as it may, lamb soup is a dish that you need to know how to cook. Even experienced housewives are not always able to cook the first course with this ingredient perfectly. The fact is that overcooked lamb becomes tough, and undercooked lamb does not impart the desired flavor and aroma to the broth, which leads to loss of taste.
How to cook lamb soup - 15 varieties
The peculiarity of this dish is that it does not contain potatoes and contains such “not very popular” products as lentils and green beans.
Ingredients:
- Carrots - 1 pc.
- Garlic - 1 clove
- Celery stalk - 10 gr.
- Thyme - 1 bunch
- Bell pepper - ½ pc.
- Tomato - 1 pc.
- Onion - 1 pc.
- Cilantro - 1 bunch
- Zira - 1 tsp.
- Bay leaf - 1 pc.
- Green beans - 70 gr.
- Lentils - 70 gr.
- Boiled lamb - 120 gr.
- Olive oil - 3 tbsp. l.
- Lamb broth - 500 gr.
- Salt, pepper - to taste
Preparation:
Wash and dry the lentils.
In order for it to cook well, it should be soaked for about 30 minutes in cold water.
Peel the carrots and onions, wash them and cut them into small cubes. Wash the celery, tomato and bell pepper and chop them into small cubes. Peel the garlic and cut into thin slices. Fry carrots, onions, celery and bell peppers in a frying pan with olive oil. While frying, add thyme to them. While the vegetables are roasting, boil the lentils in salted water until fully cooked.
Now in one deep pan we combine the meat cut into portions, prepared roast, lentils, beans, garlic and bay leaf. Pour all this with lamb broth, mix, add salt and pepper, put on the fire, bring to a boil and boil for about 10 minutes.
While the soup is cooking, wash the cilantro, dry it and finely chop it. After 10 minutes from the moment the soup boils, add cilantro and tomatoes to it. Bring the soup to a boil again, and then remove it from the heat. Pour the finished soup into bowls, sprinkle with cilantro and sprinkle with olive oil. Bon appetit!
Sorpa is a very tasty, rich soup. It is best to prepare it from lamb brisket, then it will turn out to be as aromatic as possible and truly satisfying.
Ingredients:
- Lamb - 1 kg.
- Potatoes - 1 kg.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3 cloves
- Bay leaf, salt, pepper - to taste
Preparation:
Wash the lamb, cut into portions, place in a saucepan, fill with cold water, bring to a boil, add salt and bay leaf, reduce heat, cover with a lid and cook for about 2 hours until the meat is completely cooked. When the meat is cooked, remove it from the pan and strain the broth.
Peel and wash potatoes, carrots, onions and garlic. Cut the potatoes into large pieces, carrots into half circles, finely chop the garlic, and cut the onion into large slices. Now we put all these vegetables in a saucepan, pour in the strained broth, put on the fire and cook the vegetables until tender. Then add pieces of lamb to the soup. Mix everything and cook together for a couple of minutes. Soup "Sorpa" is ready!
"Shurpa" is a well-known oriental dish. There are many recipes for its preparation, however, when preparing shurpa, it is worth remembering that it should be cooked exclusively from lamb on the bone, and cut all the ingredients into large pieces.
Ingredients:
- Lamb on the bone - 700 gr.
- Potatoes - 5 pcs.
- Carrots - 2 pcs.
- Sweet pepper - 2 pcs.
- Onions - 2 pcs.
- Tomato - 2 pcs.
- Salt, favorite seasonings, parsley - to taste
Preparation:
Boil the lamb in salted water until fully cooked, and then remove it. Now the meat should be cooled, separated from the bones and divided into portions. Peel and wash onions, carrots and potatoes. Cut the potatoes into large cubes. Wash the bell pepper, remove seeds and stems and cut into large strips. Cut the onions and carrots into large rings and send them to boil in boiling broth for 15 minutes. After this time, add bell pepper to the soup and cook everything together for another 15 minutes. Then add potatoes to the soup and cook again for 15 minutes. While the soup is cooking, peel the tomatoes and cut them into medium-sized cubes.
To easily remove the skin from tomatoes, they should be doused with boiling water and then placed in cold water.
Place the prepared tomatoes in a saucepan, mix everything and cook the soup until the potatoes are completely cooked. When it is cooked, add meat, seasonings and salt to the soup. Mix everything and cook over low heat, covered, for about 10 - 15 minutes. Soup “Shurpa” is ready! Before serving, decorate the soup with parsley.
The recipe described below is a classic recipe for making kharcho soup. It should be moderately spicy and have a very piquant taste.
Ingredients:
- Lamb - 150 gr.
- Water - 1 l.
- Rice - 85 gr.
- Onions - 30 gr.
- Vegetable oil - 25 gr.
- Tkemali sauce - 12 gr.
- Tomato puree - 10 gr.
- Garlic - 3 gr.
- Khmeli-suneli - 0.4 g.
- Greens - 1 tsp.
- Bay leaf - 2 pcs.
- Salt, pepper - to taste
Preparation:
Wash the rice thoroughly. Wash the beef, cut into portions, place in a saucepan, add water, put on fire, bring to a boil and cook for about 40 minutes.
We clean the onion, wash it, finely chop it and fry it in a frying pan in vegetable oil. We peel the garlic, wash it and pass it through a garlic press. Wash the greens and finely chop them.
40 minutes after the meat boils, add fried onions and rice to the soup. Cook everything together for another 20 minutes. After this time, season the soup with tkemali sauce, tomato puree, herbs, salt, pepper, khmeli-suneli. Add garlic and bay leaf to it. Mix everything and boil for another 6 minutes. Georgian kharcho soup is ready!
Using this recipe, any housewife can prepare a real Scottish dish. It was first prepared several centuries ago. Nowadays, it has not lost its relevance either.
Ingredients:
- Lamb pulp - 300 gr.
- Green onions - 3 pcs.
- Butter - 60 gr.
- Water - 2 l.
- Salt - 1 tsp.
- Pearl barley - ½ cup
- Carrots - 2 pcs.
- Celery root - 2 pcs.
- Parsley - ½ bunch
- Garlic - 1 clove
- Ground black pepper - to taste
Preparation:
Wash the lamb and cut into cubes. Wash the green onions and cut into rings. Melt the butter in a frying pan and fry the meat in it until golden brown. Then add the onion to the meat and fry everything together, stirring regularly for another 3 - 4 minutes.
Pour cold water into the pan and put it on the fire. Then add the fried meat with onions, salt and bring the contents of the pan to a boil. When the soup boils, reduce the heat to low, cover the pan with a lid and cook for 30 minutes. After this time, add washed pearl barley to the soup and cook everything together for another 10 minutes.
While the soup is cooking, prepare the remaining ingredients. Peel the carrots and celery root, wash and cut into small cubes. Place the prepared vegetables in a saucepan with soup and cook everything together for another 30 minutes on low heat under the lid. After 30 minutes, add finely chopped herbs, ground black pepper and chopped garlic to the soup. Mix everything, turn off the heat, cover with a lid and let the soup brew for 10 minutes. Bon appetit!
Lamb noodle soup is a dish well known to many of us. As a rule, this dish is prepared with chicken, however, it will also have an amazing taste with lamb.
Ingredients:
- Lamb - 150 gr.
- Noodles - 50 gr.
- Potatoes - 100 gr.
- Onions - 20 gr.
- Carrots - 20 gr.
- Butter - 10 gr.
- Salt, pepper - to taste
Preparation:
Wash the lamb, cut into portions and boil until fully cooked. Then we remove the meat from the broth and strain the broth. Peel and wash potatoes, onions and carrots. Cut the potatoes into medium-sized pieces. Cut carrots and onions into rings.
Place the strained broth on the fire, bring to a boil, add salt and place onions, carrots and potatoes in it. Vegetables should be cooked for 15-20 minutes. After this time, add noodles to the broth. When the noodles float, add pieces of lamb, salt and pepper. Mix everything and after 3 minutes remove from heat. The soup is ready!
Lamb and rice soup is a real delicacy for lovers of spicy food, because it contains pepper or seasonings and tomatoes. For lovers of particularly spicy food, you can add more chili to this soup without removing the seeds.
Ingredients:
- Lamb on the bone - 600 gr.
- Onions - 2 pcs.
- Potatoes - 4 pcs.
- Rice - 150 gr.
- Chili pepper - 1 pc.
- Tomato paste - 1 tsp.
- Garlic - 3 cloves
- Bay leaf - 1 pc.
- Khmeli-suneli - 4 tsp.
- Tomatoes - 500 gr.
- Parsley - 20 gr.
- Salt - 2 tsp.
Preparation:
Wash the lamb and cut it into portions. Pour 4 liters into the pan. water. We also place one whole peeled onion, pieces of lamb, salt and bay leaf there. Mix all this, bring to a boil and cook for 30 minutes. While the meat is cooking, prepare the other ingredients. Peel and wash the remaining onions and potatoes. Finely chop the onion, cut the potatoes into medium-sized cubes. Wash or wash the pepper, remove the seeds and finely chop. Wash the parsley, dry it and finely chop it.
Pour vegetable oil into the frying pan and heat it thoroughly. Then fry the onion in this pan until golden brown. When it reaches the desired condition, add tomato paste, chili pepper and diced tomatoes to the pan. Mix everything and simmer under a closed lid for 7 minutes. After this time, add chopped garlic and khmali-suneli to the dressing. Mix everything again and leave to brew for 5 minutes under a closed lid.
When the meat has simmered for 30 minutes, add the washed rice and potatoes and cook everything together for 10 minutes. Then add the frying agent to the soup and cook the soup until the rice and potatoes are ready. When all the ingredients are ready, add the herbs to the soup, remove it from the heat and let it brew under a closed lid for 10 minutes.
“Buhler” is a Buryat soup, the preparation of which requires a minimum set of ingredients. In the original recipe, it is prepared only with lamb, onions, herbs and spices.
Ingredients:
- Lamb - 650 gr.
- Potatoes - 650 gr.
- Onions - 250 gr.
- Greens - 2 bunches
- Salt, barberry, cumin - to taste
Preparation:
We wash the lamb. We clean and wash the onions. Now place the meat and one onion in a saucepan, add water, salt, bring to a boil and cook for about 1 hour. When the meat is ready, remove it from the pan, separate it from the bones and cut it into portions. We throw away the onion; we won’t need it anymore. Strain the broth.
Return the meat to the strained broth and add barberry and cumin. Bring everything together to a boil, and then add coarsely chopped potatoes to the pan. When the potatoes are ready, add the remaining finely chopped onion to the soup and cook for a few more minutes. Just before the end of cooking, add greens to the soup. It is important that it does not cook.
The soup prepared according to the recipe described below will be very rich, thick, and therefore satisfying. Many may think that this dish is similar in consistency to stewed potatoes with meat, however, it is still a soup.
Ingredients:
- Lamb meat - 500 gr.
- Potatoes - 1.5 kg.
- Vegetable oil - 3 tbsp. l.
- Spices, salt - to taste
- Tomato – 1 multi-cup
- Bell pepper - 1 pc.
- Onion - 1 pc.
- Carrots - 1 pc.
Preparation:
Peel and wash carrots, onions and potatoes. Cut the potatoes into medium-sized cubes. Cut the carrots and onions into strips. Wash the lamb and cut into portions. Wash the pepper, remove seeds and stems and finely chop. Turn on the multicooker to the “Frying” mode and set the time to 15 minutes. When it warms up well, place vegetable oil, pieces of lamb, onions and carrots into it. Mix everything and fry with the lid closed for 15 minutes. After this time, add tomato, salt, spices, water, potatoes and bell pepper to the multicooker bowl. Close the multicooker lid, turn on the “Soup” mode and set the time to 2 hours. After 2 hours, the soup is ready.
Who doesn't love vegetable soup? And especially if it is cooked in a rich broth and complemented with pieces of juicy meat! It is for such gourmets that vegetable soup with lamb will become a favorite dish.
Ingredients:
- Lamb on the bone - 700 gr.
- Onion - 1 pc.
- Bay leaf - 2 pcs.
- Carrots - 3 pcs.
- White turnip - ½ pc.
- White cabbage - ½ pc.
- Leeks - 2 pcs.
- Tomato paste - 1 tbsp. l.
- Fresh parsley - 2 tbsp. l.
- Salt, ground black pepper - to taste
Preparation:
Wash the meat and remove veins and pieces of fat. We clean the onion, wash it and finely chop it. Place the onion, lamb and bay leaf in a saucepan, add water, bring to a boil and cook for about 1.5 - 2 hours. Then we remove the meat from the broth, let it cool, remove the bones and cut it into portions. We peel carrots and turnips. Wash carrots, turnips, leeks, cabbage and parsley. We cut the carrots into small cubes, the turnips into small cubes, the leeks into thin rings, and finely chop the cabbage.
Place the chopped meat back into the broth. Add carrots, turnips, cabbage, leeks, parsley and tomato paste there. Season the soup with salt and pepper to taste. Now everything should be mixed and cooked for about 30 minutes until the vegetables are ready. Bon appetit!
Bozbash soup is a traditional Caucasian dish. To prepare it, you can vary different vegetables, but lamb remains unchanged and the main ingredient of Bozbash.
Ingredients:
- Lamb - 1.5 kg.
- Potatoes - 8 pcs.
- Radish - 1 pc.
- Carrots - 2 pcs.
- Onions - 2 pcs.
- Bay leaf, sweet pepper - 2 pcs.
- Salt, black pepper - to taste
Preparation:
Wash the lamb and cut into large pieces. Place a cauldron or thick-walled pan on the fire and heat it up. When the container is hot, place pieces of lamb in it and fry them, stirring constantly until golden brown. Then fill the fried meat with water, cover the cauldron with a lid and cook the meat until cooked.
While the meat is cooking, peel and wash the radishes, potatoes, carrots and onions. Wash the sweet peppers and remove seeds and stems. Cut the radish into small cubes. Chop carrots and bell peppers in the same way. Finely chop the onion. Boil potatoes in a separate pan until fully cooked
When the meat is ready, add the radish to the cauldron and cook the soup until the radish is half cooked. Then we add carrots to the soup and cook it until the carrots are half cooked. Then add more water, salt and onion to the cauldron. Mix everything and cook Bozbash for another 10 minutes. After 10 minutes, add sweet pepper, ground black pepper, bay leaf to the soup and leave it to cook for another 10 minutes.
Bozbash should be served as follows. Place two whole potatoes on a plate, add a couple of pieces of lamb to them and fill it all with yushka.
This dish is not familiar to every housewife. It can be found on the menu of some restaurants, and the price of such a dish will amaze many. In fact, creamy mint soup with lamb is very easy to prepare yourself, and it doesn’t require much money.
Ingredients:
- Lamb - 400 gr.
- Potatoes - 200 gr.
- Bulgur - 4 tbsp. l.
- Onion - 70 gr.
- Carrots - 50 gr.
- Cream - 100 gr.
- Cherry tomatoes - 8 pcs.
- Tomato paste - 1 tbsp. l.
- Coriander, cumin, salt, pepper, mint, cilantro - to taste
Preparation:
Wash the lamb. Cut one onion into two parts. Place the onion and meat in a saucepan, add water, put on fire, bring to a boil and cook until the meat is cooked. Then add the washed bulgur to the pan and cook for another 10 minutes.
Peel and wash the potatoes, carrots and remaining onions. Finely chop the onion, grate the carrots on a coarse grater, and grate the potatoes on a Korean carrot grater. Fry the onions and carrots in a frying pan until golden brown. Then add tomato paste to them and cook everything together, stirring for a couple more minutes. The roast is ready!
When the bulgur has boiled in the soup for 10 minutes, add the roast, potatoes, salt, pepper, coriander, cumin and mint. Mix everything and cook until the vegetables are fully cooked. Then pour the cream into the soup, mix everything again and bring to a boil. As soon as the soup boils, remove it from the heat and let it brew for about 20 minutes. Before serving, garnish the soup with cherry tomatoes.
The recipe for this Georgian lamb dish is very similar to the recipe for soup with rice and lamb, however, there is one very significant difference. This dish contains a whole set of herbs that should be added to it without fail. Only then will the soup be truly aromatic and have a unique taste.
Ingredients:
- Lamb - 1 kg.
- Onions - 2 pcs.
- Rice - 150 gr.
- Tomato paste - 100 gr.
- Garlic - 3 cloves
- Hot red pepper - 1 pc.
- Khmeli-suneli - 1 tbsp. l.
- Bay leaf - 2 pcs.
- Black pepper, salt, cilantro, basil, tarragon - to taste
Preparation:
Wash the lamb, divide it into portions and boil until cooked. In a separate container, boil the rice until cooked. Peel and wash the onions and garlic. Finely chop the onion and pass the garlic through a garlic press. Wash the hot pepper and finely chop it. Fry onion, pepper, garlic and tomato in a frying pan. While frying, do not stop stirring the contents of the pan.
When the meat is completely ready, add rice, prepared dressing, suneli hops, bay leaf, finely chopped cilantro, basil, tarragon, salt and pepper to the pan. Mix everything, boil for 10 minutes under a closed lid. Then remove the soup from the heat and let it brew for about 15 minutes.
When you decide to cook lamb and red bean soup, you should be patient. A few hours before cooking, the beans should be soaked in water and then cooked for quite a long time. Lamb is also considered a long-cooking product.
Ingredients:
- Lamb - 500 gr.
- Red beans - 250 gr.
- Celery - ½ root
- Onions - 2 pcs.
- Carrots - 1 pc.
- Tomatoes - 3 pcs.
- Bell pepper - ½ pc.
- Smoked sausage - 50 gr.
- Garlic - 4 cloves
- Olive oil - for frying
- Bay leaf, salt, white pepper - to taste
Preparation:
Wash the lamb, boil until fully cooked in salted water with the addition of bay leaf. Soak the beans in water for several hours, then rinse and boil in a separate container until half cooked. Peel the onion, celery root, garlic and carrots. All this and wash the tomatoes and bell peppers. Cut the onion and celery into small cubes, carrots and peppers into thin strips. Remove the skins of the tomatoes and grind them in a blender until smooth. Now put beans, celery, onions, carrots and peppers into the pan with meat and broth. Mix everything, bring to a boil and cook for about 15 - 20 minutes. Then add tomato puree to the soup, cover it with a lid and cook for another 20 minutes.
At this time, cut the smoked meats into small cubes, pass the garlic through a garlic press, combine them and fry these ingredients in a frying pan in olive oil until golden brown.
After 20 minutes, add spices and fried garlic and smoked meats to the soup. Bring the soup to a boil and simmer for another 10 minutes, then remove it from the heat and let it brew for 30 minutes.
Piti is a dish of Azerbaijani cuisine that is prepared in portioned pots. For our people, it is very exotic, since it contains a berry such as cherry plum.
Ingredients:
- Lamb - 4 pieces
- Onion - 1 pc.
- Fat tail - 4 pcs.
- Saffron - 10 gr.
- Chickpeas - 50 gr.
- Tomato - 1 pc.
- Potatoes - 2 pcs.
- Cherry plum - 50 gr.
- Peppercorns - 5 pcs.
Preparation:
Soak the chickpeas for 3 hours. Then we wash it and drain the water. Brew saffron. My cherry plum. Peel the onion and cut into half rings. Wash the meat and cut into portions. At the bottom of each pot we place two pieces of lamb and two pieces of fat tail. Pour water over the meat, put it on the fire and bring to a boil. Immediately after boiling, remove the pots from the heat. Add onion, cherry plum, chickpeas, saffron and chopped tomato to them. Now the pots should be covered with a lid and placed in the oven preheated to 170 degrees for about 2 - 2.5 hours. Remove the finished dish from the oven and sprinkle with sumac. If there is no sumac, then you can replace it with your favorite herbs.
This dish was borrowed by other cooks from Moldova, the Balkans and the East. It is called shurpa, chorpa, sorpa, lagman, bozbash, but we are more familiar with the first name. There are no distinctive features in the preparation of this dish; everything is done by eye and may change during the process.
The only thing that can be noted is the pre-frying of meat and vegetables. From this we can conclude that this dish is not particularly different from other filling first courses - soups.
Usually shurpa is prepared very fatty, since lamb meat is not dietary or lean. A large amount of seasonings and fresh herbs are added to the soup: cilantro, parsley, dill.
The vegetables that make up the soup - potatoes, onions, carrots - are chopped into very large pieces and float in the cauldron along with the meat. The addition of fruits is also welcome: apples, plums, apricots, quinces, which is not entirely familiar to our cooking.
In some regions, this dish is prepared from fish, small game and poultry. But this has nothing to do with our recipe. Let's look at the recipes for the most delicious lamb soups, starting with the most traditional.
Her Majesty Shurpa
| Ingredients | Quantity |
|---|---|
| Lamb set - | 800 g |
| Onion - | 2 pcs. |
| Bell pepper - | 2 pcs. |
| Chilli - | 1 PC |
| Apples are sour - | 3 pcs. |
| Tomatoes - | 4 things. |
| Coriander - | package |
| Cilantro - | bunch |
| Potato - | 1 kg |
| Sea salt - | taste |
| Thyme - | taste |
| Cooking time: 150 minutes | Calorie content per 100 grams: 458 Kcal |
This recipe goes into more detail about how lamb shurpa soup is actually made.
We put lamb shins, ribs, and a shoulder blade into a huge cauldron, fill it with cold water, and set the flame to high so that everything boils quickly.
It is better to soak the lamb overnight in water first so that the blood drains and does not spoil the broth. Remove the foam with a holey spoon and reduce the heat. Boil the broth for one and a half hours.
Add the onion chopped into half rings, after fifteen minutes - the carrots, after another time - large pieces of potatoes.
Boil everything together for ten minutes and add the remaining vegetables: sweet and hot peppers, tomatoes, thyme and coriander. Add salt to taste and leave for fifteen minutes.
Peel the apples, preferably Antonovka or even quinces, chop them into slices and mix everything. If it tastes sour, add just a little sugar.
Crush with cilantro. Cover with a lid, turn off the dish and let it brew for at least half an hour.
Let's prepare traditional lagman
The most common Central Asian dish, which is prepared from fresh young lamb, long-stretched noodles and vegetables. The process of making flour products is very interesting and specific.
Components:
- Flour – 800 g;
- Egg – 1 pc.;
- Young lamb – 1 kg;
- Green beans – 150 g;
- Sweet pepper – 2 pcs.;
- Tomatoes – 2 pcs.;
- Garlic – 1 head;
- Dill - a bunch;
- Cilantro - a bunch;
- Green onions - a bunch;
- Vegetable oil – 50 ml;
- Celery – 100 g;
- Paprika – 1 tsp;
- Salt - to taste;
- Purified water – 1.5 cups;
- Onion – 1 head.
Cooking: 190 minutes.
Calorie content: 112 Kcal/100 g.
We dilute salt in cool water, pour flour into this solution in batches and beat in the egg. Knead the dough into a plastic but not soft dough, wrap it in a plastic bag and leave for two hours.
Peel tomatoes, peppers, garlic, onions, celery stalks, beans. We put oil in a cast iron cauldron and put the meat cut into medium pieces to fry. Then gradually add chopped vegetables: onion, after four minutes - celery and garlic and all the seasonings except paprika.
Simmer the dish for one and a half to two hours, add beans and paprika twenty minutes before completion. Stir the whole soup, add meat broth to obtain the required consistency and boil.
Divide the rested dough into several pieces, coat each piece with vegetable oil, and roll it into a long rope. Then take it in your hands and do not stretch it too much, first in one direction, then in the other. After this manipulation, roll it into a flat circle on a plate. Leave it like this for another fifteen minutes.
Unwind and pass through your fingers, secure and wrap around your hand in the form of an infinity sign, stretching the future noodles a little at a time.
Place the raw noodles in a sieve or colander and immerse in boiling salted water and cook for three minutes. Remove, rinse with cold water and place in portions on a plate. Pour the prepared gravy on top of the noodles, sprinkle with cilantro, green onions and dill.
Bozbash with potatoes
Translated from Azerbaijani, bozbash means “gray head,” and most likely refers to a lamb’s head, from which the soup turns out simply excellent.
Components:
- Lamb's head – 1 pc.;
- Potatoes – 5 pcs.;
- Rice – 200 g;
- Cherry plum – 200 g;
- Red onion – 2 pcs.;
- Dried dill – 1 tsp;
- Barberry – 1 tsp;
- Black pepper - a bag;
- Chickpeas – 1 jar;
- Fat tail fat – 50 g.
Cooking: 145 minutes.
Calorie content: 89 Kcal/100 g.
Soak the lamb head in cold water for five hours. Then we cut off the meat from it, leaving a little on the bone to make a fatty broth. Let's cook the broth. Pass the meat and onions through an electric meat grinder.
Add the rice, boiled until half cooked, and mix well. Be sure to remove the foam from the boiling broth and add some salt. After an hour of cooking, add the chickpeas. Pour boiling water over the cherry plum, this will make it easier to peel and separate the bones from the pulp.
Place half a fruit in the center of the meatball and, with wet hands, form small meatballs. After boiling the broth for two hours, we begin to immerse the meatballs, potatoes cut into bars and pieces of fat tail fat.
Sprinkle the soup with plenty of herbs; sometimes they are served separately in a small bowl. The readiness of the dish can be determined by the meat balls floating to the surface. But you definitely need to let the dish brew under a hermetically sealed lid.
Lamb kharcho
Unusual kharcho is a spicy, hot thick soup, which is always prepared from young lamb with tomatoes and rice.
Components:
- Lamb – 600 g;
- Cilantro - a bunch;
- Tkemali – 3 tsp;
- Rice – 150 g;
- Tomatoes – 3 pcs.;
- Vegetable oil – 3 tbsp. l.;
- White onion – 2 pcs.;
- Chili pepper – 1 pod;
- Cloves – 5 grains;
- Adjika – 3 tbsp. l.;
- Garlic – 3 cloves;
- Purified water – 1.5 l.
Cooking: 135 minutes.
Calorie content: 113 Kcal/100 g.
Place the soaked lamb breast into boiling water. Wash the rice in several waters, then soak for twenty minutes. Boil for an hour and a half, during the process be sure to remove the film and add salt.
Peel the onion and chop the chili pepper into small cubes, mix with your hand and leave for ten minutes. Dip the tomatoes in hot water, peel off the peel, cut out the core and chop into a blender glass.
Grind into tomato puree. Transfer to heated vegetable oil and sauté for seven minutes. Add peppered onions, tomato puree and swollen rice to the lamb broth.
Mix everything, add seasonings, squeezed garlic, tkemali, spicy homemade adjika. Boil for another eight minutes. Cover tightly with a lid and leave for one hour.
The spices and all the ingredients will infuse, and the dish will sparkle with new aromas. Add a large amount of herbs to each plate and pour sour cream on top.
in several versions. Read and try to cook.
Pearl barley porridge with meat in a slow cooker - traditional dishes with simple recipes. .
Incredibly tasty with green radish, cucumber and carrots. It is very healthy and very, very tasty. An unusual combination of interesting tastes.
Lamb soup in pots
A delicious rich soup can be prepared not only on the stove, but also by placing portions in clay pots and simmering in an electrical appliance. Some housewives like this method better; there is no need to fry anything, keep an eye on the boil, and it also looks original on the table.
Components:
- Lamb pulp – 550 g;
- Potatoes – 5 pcs.;
- Carrots – 2 pcs.;
- Onion – 2 pcs.;
- Bell pepper – 2 pcs.;
- Thyme – 0.5 tsp;
- Dill - a bunch;
- Tomato sauce – 4 tbsp. l.;
- Beans – 1 can;
- Salt - to taste.
Cooking: 165 minutes.
Calorie content: 117 Kcal/100 g.
We wash the meat and cut it into cubes measuring two by two centimeters. Divide evenly among the pots. Distribute peeled and chopped onions on top. Fill half the pot with water, cover with lids and immerse in a heated electrical appliance.
We prepare the remaining products. We clean all the remaining vegetables, cut the potatoes into cubes, tomatoes, if large - into four parts, be sure to cut off the middle, peppers - into strips, eggplant - into bars. We open the canned beans and pour out the brine, you can take them either white or red, the main thing is that they are dense and not mushy.
We take out the pots, add the products in the following order: potatoes, tomatoes, eggplant, beans, half a spoonful of sauce, seasonings, salt and put them back in the electric oven for forty minutes.
If you want to get a clear lamb broth, fill half the cauldron with water, bring to a boil, collect the foam, only then pour in another half of the liquid. Garlic croutons or cubes of loaf toasted in the oven will go well with any lamb soup. Have a delicious lunch and bon appetit!
Thousands of amazing dishes are prepared from lamb meat. Various soups with it are especially tasty; they are rich, aromatic, and spicy. Lamb first courses are extremely popular; almost all countries of the world have their own recipes. Every housewife should take note of at least a few of them.
How to cook lamb soup
This dish is often made in eastern countries. Preparing lamb soup involves using a large number of herbs and spices. In addition to the main ingredient, vegetables, cereals, and mushrooms are added. Sometimes the consistency of the soup is more reminiscent not of the first course, but of the second. You can cook it in a cauldron, kettle, or thick-walled pan. Sometimes soup ingredients are pre-fried.
How long to cook lamb for soup
Some housewives rarely encounter such meat, so they don’t quite understand how to handle it correctly. How long to cook lamb for soup depends on the size of the piece. As a rule, the meat should be boiled for an hour or two before adding the remaining ingredients. It will take half the time if it is pre-fried. It is best to take the shoulder blade with the bone, the neck, the back. Using this meat for broth, you will make it rich.
Recipe for delicious lamb soup
Whatever cooking method you use, you will get a rich, satisfying dish that cannot be called dietary. There are many options for lamb soups: kharcho, piti, bozbash, lagman, shurpa, khashlama. Each of them has its own distinctive features. The more spices and seasonings you add, the tastier it will be. Be sure to learn how to cook first courses with lamb.
Soup kharcho
This dish came to us from Georgian cuisine and was first made from beef. Modern housewives should know how to cook lamb kharcho soup. It consists of many components. To properly prepare lamb kharcho soup, you need to use prunes, nuts, and dry plum puree. Sometimes these products are replaced with other ingredients with similar tastes.
Ingredients:
- beef (on the bone, lean) – 750 g;
- cilantro – half a bunch;
- long rice (unparboiled) – 150 g;
- bay leaf – 3 pcs.;
- onion – 3 medium heads;
- black pepper (peas);
- garlic – 4 cloves;
- khmeli-suneli - half a teaspoon;
- prunes – 5-6 pcs.;
- hot chili – pod;
- vegetable oil – 1.5 tbsp. l.;
- tomato paste – 1 tbsp. l.;
- tkemali (plum puree) – 1 tbsp. l. (you can replace it with tkali or thick pomegranate juice).
Cooking method:
- Before cooking lamb kharcho soup, pour 3 liters of water into the pan. Cut the meat into large pieces. Place in water and cook the broth over moderate heat for an hour. Skim off the foam periodically.
- To prepare lamb kharcho soup, chop the onion and garlic. Fry them in vegetable oil. When softened, add tomato paste, herbs, bay leaves, and suneli hops to the frying pan. Simmer for 5-7 minutes.
- Add finely chopped chili pepper. Remove bay leaves.
- Pour the dressing that was prepared in the frying pan into the broth with meat.
- Cut the prunes into small pieces and add to the dish.
- Add rice, tkemali and peppercorns, stir. Taste and add a little salt if necessary. Serve the dish very hot, garnished with chopped cilantro.
Petey
This dish is traditional for Azerbaijani cuisine. Lamb and chickpea piti soup must be made in one large clay pot or several small ones. A lot of vegetables and seasonings are added to the dish. The characteristic, although specific, components of the dish are baked chestnuts and peas, but this will change the taste. Try making this soup - you will really like it.
Ingredients:
- lamb meat – 0.5 kg;
- salt pepper;
- baked chestnuts – 150 g (you can replace with the same amount of potatoes, but this is not advisable);
- dry mint - a pinch;
- onion – 1 small;
- saffron – 2 pinches;
- chickpeas – 150 g;
- fat tail fat – 75 g;
- fresh cherry plum – 60 g (or 25 g dried);
- tomato – 125 g.
Cooking method:
- Be sure to soak the chickpeas in water for 10-12 hours in advance. After this time, rinse it and fill it with clean water. Bring to a boil, remove the foam, add salt and cook for a quarter of an hour.
- If you use potatoes, peel them and cut them into small pieces.
- Wash and process the meat, cut it. Place in one pot or distribute into portions.
- Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very edges.
- Cover the pots with lids and place in the oven. Cook at 160 degrees for an hour.
- Add pitted cherry plum and chopped onion.
- Cut and grind the fat tail. Pour boiling water over saffron for 10 minutes.
- Place the lard in the pots, add salt and pepper. Add saffron and diced tomatoes. Cover the dish and cook for another hour. Serve in portioned pots, garnished with mint. If you cooked in one, first divide the soup ingredients into bowls with a slotted spoon, and then pour in the broth.
Bozbash
This dish is prepared in different Caucasian countries and the recipes are different everywhere. The easiest way is to make bozbash lamb soup in Armenian style. It turns out very fatty, with a spicy taste. Chickpeas and vegetables are added to it. It is advisable to cook the soup in a pot, but a thick-walled pan will also work. Traditionally, chestnuts are added to the dish, but finding them is problematic, so you can replace them with potatoes.
Ingredients:
- lamb meat – 0.4 kg;
- salt;
- potatoes - 3 medium pieces;
- lard – 30-40 g;
- chickpeas – 115 g;
- red pepper - half;
- onion – 2 small heads;
- basil – 60 g;
- tomatoes – 2 medium;
- parsley – 55 g;
- carrot – 1 small;
- dill – 60 g.
Cooking method:
- Soak the chickpeas for 8-10 hours in advance.
- Cut the meat, add two liters of water, and place on the stove. When the broth boils, skim off the foam, add salt and add chickpeas. Cook for an hour and a half.
- Blanch the tomatoes and remove the skin. Peel the remaining vegetables.
- Cut the onion into half rings, potatoes, tomatoes and carrots into cubes.
- Place a frying pan on the fire and put lard on it. When it melts, add the onion. When it turns golden, add carrots and tomatoes. Simmer for approximately 5-7 minutes.
- If the broth has been cooking for an hour and a half, throw potatoes into it.
- Chop the greens.
- Fry the red pepper in the remaining fat from the vegetables.
- When the potatoes are cooked, add dressing and herbs to the dish. Throw in the whole pepper. Turn off five minutes after it boils. Cover.
With potato
This option is simpler than the previous ones, but it turns out no less tasty. In lamb and potato soup, you can add not only the seasonings that are included in the recipe, but also others that suit your taste. Be sure to try preparing this dish to please your loved ones. The soup should appeal not only to adults, but also to children.
Ingredients:
- lamb meat – 250 g;
- potatoes – 400 g;
- a mixture of thyme, caraway seeds, pepper, marjoram, salt - 3 tsp;
- carrot – 1 large;
- peppercorns – 2 pcs.;
- leek – 1 pc.;
- greens - half a bunch;
- garlic – 1 clove;
- onion – 1 small head;
- bay leaf – 1 pc.
Cooking method:
- Let the meat cook. When the water boils, add chopped herbs, chopped garlic, peppercorns, bay leaf, and a mixture of spices. Cook covered for an hour.
- Peel and cut potatoes, carrots, two types of onions. Add to broth.
- Cook until the potatoes are soft.
Pea
This dish turns out very tasty and appetizing, and looks great. You can verify this personally by looking at the photo with his image. Pea soup with lamb is very easy to prepare. Add spices to it according to your taste, there are no strict recommendations. The soup turns out healthy, rich, with a pleasant texture. You can make it not with peas, but with lentils.
Ingredients:
- lamb ribs – 0.75 kg;
- spices, ground black pepper, salt - to your taste;
- peas – 150 g;
- vegetable oil – 5 tbsp. l.;
- potatoes – 5 large;
- carrots – 2 medium;
- onion - 4 medium heads.
Cooking method:
- Soak the washed peas for two hours.
- Let the ribs broth simmer for an hour, constantly skimming off the foam. You can strain it.
- Throw peas into the broth and cook for another half hour.
- Peel and chop the onions and carrots. Fry in vegetable oil.
- Cut the potatoes into strips and add to the pea soup. After a quarter of an hour, throw in the roasted vegetables and all the seasonings. Cook for another five minutes, then turn off.
Shurpa
The classic recipe for this dish is borrowed from Uzbek cuisine, although you can find many variations. Lamb shurpa soup turns out to be very fatty and rich. It is so satisfying that there is simply no need to serve a second course after it. Many different ingredients are added to it, even fruits. Try making shurpa, it’s incredibly tasty.
Ingredients:
- lamb meat with bone – 1.2 kg;
- dried basil – 0.5 tsp;
- onion – 2 heads;
- salt, pepper - to taste;
- carrots – 2 medium;
- bell pepper – 2 pcs.;
- olive oil;
- tomatoes – 5-6 pcs.;
- hot red pepper – pod;
- parsley - a bunch;
- potatoes - 8-10 medium pieces.
Cooking method:
- Pour water over the meat and start cooking the broth. After boiling, remove the foam. Cook covered for one and a half hours. Remove the lamb, chop finely, and put it back into the broth.
- Chop the onion and fry until soft.
- Cut tomatoes and bell peppers into thin slices, carrots into slices, potatoes into medium cubes.
- After adding the chopped meat back to the broth, add the capsicum. Add Bulgarian and tomatoes.
- After 10 minutes, add onions, carrots, and potatoes to the shurpa.
- After a quarter of an hour, add spices. Before turning it off, put chopped parsley in the shurpa.
With lamb broth
The first dish prepared according to the following recipe turns out to be very rich and thick. Soup made from lamb broth with the addition of pearl barley is called Scottish; it is very popular and often prepared by the residents of this country. Vegetables and a variety of spices are added to it; tomato paste is definitely added or replaced with juice. This is one of the most delicious soups.
Ingredients:
- lamb – 0.4 kg;
- pepper - salt;
- green onions - a bunch;
- potatoes – 8 small;
- tomato paste – 6 tbsp. l. (or tomato juice – 300 ml);
- carrots – 4 small;
- pearl barley – 200 g.
Cooking method:
- Fry the meat in vegetable oil until golden brown.
- Add chopped onion, tomato paste or juice, salt and pepper to the pan. Simmer for 10 minutes.
- Transfer the ingredients to the pan. Fill with two liters of water. Add pearl barley and bring to taste.
- Peel and cut carrots and potatoes. When the cereal in the broth becomes soft, throw these vegetables into the pan. Cook until they are ready.
In a slow cooker
You can cook an excellent first course not only in a kettle or pan. Lamb soup in a slow cooker turns out no less tasty than in ordinary dishes. A separate advantage is that you can use the delayed start function and specify a specific time by which your dish should be prepared. Try making soup in a slow cooker, you will like it.
Ingredients:
- lamb meat with bone – 0.2 kg;
- salt, cumin, cilantro - to your taste;
- potatoes – 2 pcs.;
- water – 1 l;
- onion – 1 small;
- garlic – 1 clove;
- bell pepper – 1 pc.;
- tomato – 1 large;
- carrot – 1 small.
Cooking method:
- Place the meat in the multicooker bowl, add a liter of water, cook on the “Stew” program for an hour.
- Take out the lamb. Cut it into pieces and discard the pit. Place back into the broth, adding all the vegetables, cut into large pieces. Cook for another hour on the “Stew” or “Soup” programs.
- Serve sprinkled with cilantro.
With noodles
The correct name for this dish is lagman. The soup turns out so thick that it rather resembles meat with a side dish and a small amount of broth. This dish is incredibly delicious to eat. Every housewife should remember how to cook lamb noodle soup. It is better to prepare the latter with your own hands, but if you have too little time, you can take a store-bought one.
Ingredients:
- lamb meat – 1.5 kg;
- a mixture of turmeric, ground red and black peppers, cumin - 1.5 tbsp. l.;
- eggplant – 2 pcs.;
- salt;
- water – 3 l;
- noodles – 300 g;
- bell pepper – 2 pcs.;
- cilantro – 5 sprigs;
- onion – 3-4 heads;
- tomatoes – 4 large;
- carrots – 3 pcs.
Cooking method:
- Cut the meat off the bone, chop and fry for a quarter of an hour.
- Peel the onions and carrots. Chop finely and add to the lamb for a couple of minutes.
- Transfer meat and vegetables to a large saucepan or cauldron.
- Cut the peppers and eggplants into thin strips, and the tomatoes into cubes. Add them to the cauldron along with seasonings and chopped cilantro.
- Place the bone from a piece of lamb meat in a separate pan, add onions and carrots. Fill with water and cook for an hour. Remove the bones and pour the broth into a bowl with meat and vegetables.
- Place the lagman on low heat and simmer for 40 minutes.
- Cook the noodles in salted water. Serve by placing it in a serving plate and pouring broth with meat and vegetables.
Check out other recipes, too.
With beans
Another option for a tasty, satisfying, nutritious first course. The lamb and bean soup is very rich and thick. All products included in the composition combine perfectly with each other. Definitely try to cook this dish someday. You will be surprised at how unusual the taste combination of such seemingly simple products can be.
Ingredients:
- lamb – 250 g;
- salt, pepper, spices - to taste;
- canned beans - 1 can;
- greens - a bunch;
- bell pepper – 1 pc.;
- tomato – 1 large;
- onion – 1 pc.;
- carrots – 1 pc.
Cooking method:
- Pour two liters of water over the meat. Start cooking the broth. When it boils, put the peeled onion (whole) and seasonings into the pan.
- Chop carrots, bell peppers, skinless tomatoes, and herbs.
- Remove meat and onions from the broth. Place carrots there and cook for 10 minutes.
- Add remaining vegetables and beans. Cook for 5 minutes. Place the boiled lamb cut into pieces into the pan. Turn off, leave for a quarter of an hour under the lid.
- If you want your lamb soup to be clear, strain the broth before cooking the rest of the ingredients. You can put the meat to cook, wait until it boils and drain the water. The piece will need to be washed. Afterwards it is again put to boil in clean water.
- Better take the meat on the bone. If possible, chop it before cooking.
- Add more seasonings and herbs to the dish.
Video
It is traditionally believed that there is nothing better for soup than juicy young lamb meat; lamb soup is the most delicious and rich, especially if you cook it according to time-tested recipes and many years of experience. Best lamb soup- this is shurpa, the second most popular type of sum is considered to be piti - a national Azerbaijani dish based on lamb meat, followed by lamb meatball soup - kifta and other types of lamb soups.
Lamb kharcho soup
To prepare the dish you need about half a kilogram of lamb brisket, one onion, carrots, parsley root, several tomatoes, sweet pepper, black pepper, garlic, rice, bay leaf and salt.
For the soup, fatty lamb brisket is best suited, which needs to be cut in half and then along the ribs, trying to get the pieces even and beautiful. The meat needs to be fried in a deep frying pan along with onions and parsley root, then put everything in a pan with cold water, salt and cook the soup for half an hour over low heat.
While the meat is cooking, you need to rinse, peel the tomatoes and pass them through a meat grinder. The same must be done with sweet peppers and rice. After the meat broth is ready, you need to add a mixture of tomatoes, peppers and rice. Cook until the rice is ready. To the already prepared dish, add bay leaf, black pepper and crushed garlic, and, if desired, hot pepper - the whole dish is ready, it can be brought to the table. In terms of time, kharcho soup is similar to cooking regular soup; you need no more than 1 hour of constant monitoring of the dish to get excellent results.
Piti - a delicious lamb dish
Petey– a type of soup, one of the favorite dishes of oriental cuisine. In order to prepare piti you need 400-600 grams of fresh lamb, tomatoes, onions, cherry plums, potatoes, peas, black pepper, basil, parsley, savory, saffron.
As you can see, one of the necessary ingredients is peas, so before entering the active stage of cooking, you need to soak the peas in a deep container for at least 10 hours. The piti soup itself is prepared in small pots with a volume of no more than 1 liter, and each portion must be prepared separately and also served in pots, so when you set yourself up with the idea of preparing a dish, you must first of all stock up on the necessary utensils.
Onions, meat, cherry plum and peas soaked for the required time are placed in the pot, everything is poured on top with 500 milliliters of hot boiling water and put in the oven for 30-40 minutes. After this time, diced potatoes, salt and black pepper are placed in the casserole, the dish is put back in the oven, covered with a lid and stewed in this state for about another 40 minutes.
If the water in the soup boils away, you need to add new water and continue cooking. At the final stage of cooking, add spices and seasonings, cool slightly and serve.
The ideal ingredient for this dish is chickpeas. It is important to remember that after it has soaked, you need not just put it in a cauldron, but first peel it from the peel with which it is covered in two layers.
Tasty and aromatic piti will decorate any dining table; cooking pots will give it an exotic look, so you need to stock up on them in sufficient quantities so that there is enough for each guest.
Lamb soup with homemade cheese
To prepare lamb soup you will need lamb meat, preferably fillet, some meat on the bone, garlic, bay leaf, butter, flour, milk, homemade Irish cheese, carrots, leeks, potatoes, ground black pepper and salt.
The lamb along with the bones is placed in a pan, filled with water and simmered over low heat. Chopped onions, bay leaves and garlic are added to the meat. The meat should be cooked for about 1 hour, after which it is necessary to separate the meat from the bones and cut into small pieces.
In a separate container, you need to melt the butter, add flour to it, fry for several minutes over low heat, adding milk as it boils. The sauce is fried for about 5 minutes, homemade grated cheese, boiled pieces of lamb, broth in which the meat was cooked and finely chopped vegetables are added one by one. All ingredients should be mixed and cooked for 30 minutes, stirring constantly. After 30 minutes, add salt and black pepper to the soup, let it cool slightly, and then pour the soup into bowls and sprinkle finely chopped parsley on top. The dish is ready, you can start tasting it.
Scottish lamb soup
Lamb, carrots, turnips, celery, onions, pearl barley, parsley, pepper and salt - all these ingredients in the right consistency fit into a simply excellent dish called Scottish lamb soup.
The lamb meat is placed in a pan and cooked until done for an hour; periodically the meat broth must be stirred and the foam skimmed off with a special ladle. The broth should be salted, put one onion in it and cook. After the meat is ready, you need to add washed, peeled pearl barley and chopped vegetables. The meat is removed from the broth, freed from the bones and put back into the soup. Excess fat may appear, which must be removed with a ladle, and after cooking is complete, sprinkle the soup with chopped parsley, pepper, salt and pour into deep plates.
Lamb soup with cucumbers
What could be easier than preparing soup, but in reality everything is not so simple, since the taste and richness of the dish depends, first of all, on how correctly the ingredients are selected, in what order they are thrown into the soup, how much time is allocated for cooking and preparing meat and vegetables.
To make lamb soup you need dark soy sauce, sesame oil, lamb fillet, chicken broth, sea salt, white pepper, cucumbers and rice vinegar.
The cooking recipe is as follows: soy sauce is mixed with sesame oil, finely diced lamb and left for half an hour in this form. While the lamb is in the sauce, you need to prepare chicken broth, for which you need to boil the chicken ribs, boil the broth, add salt and pepper, reduce the heat and continue cooking the dish.
The meat must be removed from the sauce and added to the broth, it should be cooked for only 2-3 minutes, then the meat should be removed from the broth and covered with a towel to keep it warm. In the meantime, you need to put fresh cucumbers, cut into rings, into the boiled broth, 1-2 cucumbers will be enough, bring the cucumbers to a boil, add the lamb meat again, 1 tablespoon of vinegar and cook for the next 5 minutes. At this point, lamb soup with cucumbers can be considered cooked and ready to serve.
Lamb and lentil soup
In order to prepare the dish you need parsley, salt, pink lentils, hot pepper, garlic, lamb meat - ribs, potatoes, bay leaves, the pulp of several tomatoes, vegetable oil and celery root.
All vegetables need to be washed and peeled, potatoes cut into large cubes, celery into oblique lines, pepper into two halves. The garlic needs to be peeled and crushed in a garlic press, and the greens should be finely chopped.
In a saucepan with a thick bottom, you need to boil the oil, fry the lamb ribs for 5 minutes, add potatoes, celery, pepper and garlic, and continue cooking for another 5 minutes, after which you need to pour 1 liter of water into the pan, bring the soup to a boil and cook for about 7 minutes more.
At the very end of cooking, add the washed lentils and bay leaves, cook for the next 15 minutes, place the parsley on top and cover with a lid. After a few minutes, remove the soup from the heat and let it brew for 20 minutes, covering with a kitchen towel. The finished dish is poured into bowls or deep plates and served to the table.
Lamb and plum soup
A real cook doesn't need many ingredients for soup, just lamb breast, onions, a few cups of rice, yellow plum, ghee, parsley, pepper and salt.
The brisket should be washed, cleaned of veins and fat, and cut into small pieces. Place the meat in a saucepan, add cold water and cook until done, then remove the lamb from the resulting broth, set it aside, strain the broth and let it cool.
The onion needs to be chopped very finely and fried in a frying pan in sunflower oil. Rinse the rice, sort it and leave it in cold water for a while.
Boiled meat must be transferred to a saucepan, pour in strained boiled broth, add fried onions, rice, washed yellow plums, salt and pepper, cook until the rice is ready. As soon as the rice is ready, turn off the soup and sprinkle with finely chopped parsley, in this form it should be served. It is important to remember that there should not be too much rice, because the dish is still a soup, not pilaf. The best option is 4-5 tablespoons of rice.
Lamb soup with tomatoes
For the soup you need lamb pulp, its fat content should be maximum, several large juicy tomatoes, carrots, onions, parsley, sweet peppers, garlic, dill, bay leaf, vegetable oil, salt and pepper.
The lamb needs to be cut into small pieces, in the same way it is necessary to chop the onions and roots - fry everything in sunflower oil in a cauldron or a saucepan with a thick bottom, pour water on top, add salt and pepper, bring to a boil, throw in a few bay leaves, reduce the heat, but so that the meat is constantly boiling.
Tomatoes and peppers must be minced several times to obtain a homogeneous mixture.
After the meat is ready, you need to add a mixture of tomatoes and peppers and cook for another 15-20 minutes until fully cooked. As soon as the soup acquires a beautiful golden-red color, it should be removed from the stove and poured into plates.
Lamb soup with chickpeas and vegetables
To prepare the soup you need approximately 500 grams of lamb meat on the bone, a glass of chickpeas, potatoes, carrots, celery, garlic, vegetable oil, hot pepper, cumin, coriander, mustard seeds, paprika, parsley and salt.
Peas need to be soaked in cold water overnight. Wash the lamb, remove films and excess fat, add water, place on the stove and bring to a boil, periodically skimming off the foam as it appears. Cook the meat for about 30 minutes, after which you need to add the chickpeas and cook for another hour.
Cut the potatoes into slices, grate the celery root and carrots on a large grater, peel the hot pepper, remove the core and finely chop along with the garlic. Prepared carrots and celery should be fried in a frying pan greased with a small amount of sunflower oil, add garlic to them and fry until the ingredients become soft.
As soon as the peas are ready, you need to add the potatoes and cook all the products for about 10-15 minutes, then add the fried vegetables and hot peppers to the soup. Coriander, mustard and cumin seeds are ground in a mortar to a powdery mass and placed in the soup along with paprika. The soup needs to be salted and cooked for another 8-10 minutes over low heat. The last ingredient to add to the soup is finely chopped parsley, which is added in the last minute of frying.
The finished dish must be removed from the stove, covered with a tight lid and allowed to brew for 10-15 minutes, then poured into plates.
So, there is absolutely nothing complicated in preparing lamb soup, the ingredients for it are basically standard, only the sequence and methods of frying meat, boiling vegetables and even fruits differ. The main positive feature that distinguishes lamb soups from any similar dishes is, naturally, lamb, the choice of which is the most important in preparing lamb soup.
Lamb soups are very popular in Asia, but they can be prepared anywhere in the world. It is very nutritious, tasty and aromatic. And how many different recipes you can try!
General cooking principles
Lamb takes quite a long time to cook. Pieces should be chosen in moderation fatty. Also, a lot of vegetables and spices are added to such soups, which is why they turn out especially nourishing and thick. If you like spicy food, you don’t have to spare pepper; it’s a great warmer in the winter.
For the broth, you can use meat with bones, so that the result is a rich soup. And for frying vegetables, you should use lamb fat rather than vegetable oil.
Lamb soup with potatoes
Cooking time
calorie content per 100 grams
A hearty vegetable soup with quite a lot of potatoes and meat. It is often prepared in winter, replacing fresh tomatoes with frozen ones.
How to cook:
Tip: in order for the vegetables to better impart their flavor to the broth, they can be pre-fried whole in a dry frying pan.
Georgian kharcho with lamb
An original recipe for kharcho, which is prepared with the addition of tkemali. This special taste cannot be confused with anything else!
How much time - 55 minutes.
What is the calorie content - 63 calories.
How to cook:
- Cut the brisket into small pieces and boil them. Salt the water.
- Chop the peeled onion finely, add spices and mix with your hands.
- Place the tomato puree in a frying pan along with a small amount of sunflower oil and sauté.
- Chop the peeled garlic and cilantro with a knife.
- When the meat is ready, you will need to add peppered onions and tomato puree.
- Soak the rice for an hour before cooking, then add it to the boiling broth.
- Five minutes before the rice is completely cooked, add tkemali, finely chopped chili, herbs and garlic, spices and adjika into the soup.
- Boil for five minutes, then you can pour into plates.
Tip: for flavor, you can add a bud of clove and literally one gram of cinnamon to the soup.
Lamb “Piti”
This soup is not prepared on the stove, but in pots in the oven. It is also served in pots and has a slight sourness.
What time is it - 4 hours.
What is the calorie content - 118 calories.
How to cook:
- Cut the lamb into medium-sized pieces. Three to four pieces should be placed in each pot.
- The chickpeas need to be soaked overnight in cool water and the water drained in the morning. This variety of peas takes quite a long time to cook. It should be placed on top of the meat.
- Raw chestnuts must first be baked in the oven; this does not take much time. Next, they should be distributed over the chickpeas.
- Place in the oven at medium temperature for an hour, covering the pots with a lid.
- Finely chop the peeled onion and cut the cherry plum in half.
- Remove the pots and put a mixture of onions and cherry plums on top.
- Add a little water to each pot, add spices, and put in the oven for a maximum of three more hours.
Tip: cherry plum is added for sourness, but it can be replaced with freshly squeezed lemon juice.
How to cook Bozbash from lamb
Another Azerbaijani recipe that uses quince. Its tart taste goes well with meat.
What time is it – 2 hours.
What is the calorie content - 28 calories.
How to cook:
- Pour the specified amount of water into a cast iron casserole and place on the stove.
- Rinse the meat and put it in a cauldron.
- Let the water boil, then reduce the heat and skim off the foam with a spoon. Add spices.
- Peel and peel one carrot and onion and place in the broth. After this, cook all the ingredients for an hour.
- Peel the rest of the onion and chop it into half rings or cubes.
- Cut the second carrot into thin strips.
- Wash the bell pepper, remove the seed pod, and chop it in the same way as carrots.
- Remove the skin from the eggplant and cut off the stem. Cut the pulp into large cubes.
- Place the tomatoes in boiling water for a minute, then remove and place in cold water. This will make it easy to remove the skin. Cut out the stalk. Grind the pulp.
- Peel the skins of the potatoes and cut them into pieces.
- Remove the quince cores, wash the fruits, and cut them into slices.
- Remove the finished meat and disassemble it into pieces.
- Strain the broth and discard the boiled vegetables.
- In a saucepan nearby, fry the onion until soft, add the carrots and season.
- After three minutes, add tomatoes and bell peppers.
- Simmer for ten minutes, covered, and then pour in the broth. Add meat and spices, as well as pre-soaked chickpeas.
- Add the chili and cook for about half an hour, the heat should be low.
- Next add potatoes and quince.
- Let it simmer for another fifteen minutes, then add finely chopped herbs.
- Let it brew before serving.
Tip: in order for the meat to better absorb vegetable juice, you can first fry it in lamb fat, and then add onions, carrots and other vegetables for stewing.
Lamb soup with peas
A variation of a hearty soup that uses peas. There is very little of it, but it is enough to quickly fill up.
How much time - 1 hour 50 minutes.
What is the calorie content - 33 calories.
How to cook:
- Wash the peas and soak them in cool water for an hour and a half.
- Place the meat in a pan, having washed it in advance. Pour the specified amount of water and place on the stove. Cook over medium heat for forty minutes, skimming off the foam.
- Remove the meat and cut into pieces.
- Next, place the soaked peas in the broth and cook for another half hour.
- Peel the potatoes and onions and chop them into large pieces.
- Transfer the vegetables and meat to the peas, add seasonings, and cook until the potatoes are soft. Add parsley.
- Can be served immediately.
Tip: among spices, you should give preference to saffron and basil, as well as red pepper.
Making meat noodle soup
Many people really like noodle soups. They can be made even tastier if cooked with lamb bones.
How much time - 1 hour 45 minutes.
What is the calorie content - 162 calories.
How to cook:
- Separate the meat from the bones and cut it into medium-sized cubes.
- Place the bones in a saucepan, add water and cook the broth.
- Fry the meat in a small amount of oil until golden brown.
- Finely chop the peeled onion.
- Peeled carrots, either coarsely grate or cut into thin strips.
- Fry the onions and carrots until they become soft, and then add finely chopped garlic and chili. Fry for another five minutes.
- When the broth is ready, remove the bones and place meat and vegetables in their place. Season.
- Boil and add vermicelli, stir, add laurel leaves.
- Cook for three minutes. Then turn off the stove, cover the soup and let it brew for another twenty minutes.
- Serve with finely chopped herbs.
Tip: vermicelli can be cooked separately, according to the instructions on the package. Then everyone will be able to put the desired amount of dough into their soup.
First course recipe with beans
This recipe uses white beans in their own juice. But you can boil it yourself in advance.
What time is it - 3 hours.
What is the calorie content - 38 calories.
How to cook:
- Rinse the meat, cut into several portions and place in a saucepan.
- Add water and let it boil. Skim off the foam from above and place one whole peeled onion in water. Season and cover. Cook until the lamb is done.
- Peel the carrots and cut them into small pieces.
- Remove seeds from sweet peppers, then cut into strips.
- Pour boiling water over the tomato, remove the skin and cut out the stem. Chop the pulp.
- Place the beans in a colander, rinse and drain.
- Finely chop the greens.
- Remove the meat and cut it into smaller pieces, discard the onion, and add carrots to the broth.
- After ten minutes, add peppers, tomatoes, beans. Cook for another five minutes. Add the meat and turn off the stove, season.
- Cover the soup and let it sit for fifteen minutes before serving. Sprinkle greens on top.
Tip: if the broth turns out to be cloudy, strain it through a fine sieve before adding vegetables.
You need to season the soup at the very end, then the broth will remain clear. If you want more tasty meat, you can season it immediately at the beginning of cooking.
You can add lentils to the soup instead of beans or peas, and you can also use rice instead of noodles. And for their aroma, you should definitely use several clove buds, which must be removed before serving.
Although these soups take longer to prepare than chicken ones, their special taste makes up for all the shortcomings. The combination of juicy vegetables with hearty meat is the best choice for lunch!
