Lamb soup, the most delicious recipes with photos. How to cook lamb soup - the best cooking recipes

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:

1. 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.
2. 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.
3. Add finely chopped chili pepper. Remove bay leaves.
4. Pour the dressing that was prepared in the frying pan into the broth with meat.
5. Cut the prunes into small pieces and add to the dish.
6. 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:

1. 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.
2. If you use potatoes, peel them and cut them into small pieces.
3. Wash and process the meat, cut it. Place in one pot or distribute into portions.
4. Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very edges.
5. Cover the pots with lids and place in the oven. Cook at 160 degrees for an hour.
6. Add pitted cherry plum and chopped onion.
7. Cut and grind the fat tail. Pour boiling water over saffron for 10 minutes.
8. 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:

1. Soak the chickpeas for 8-10 hours in advance.
2. 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.
3. Blanch the tomatoes and remove the skin. Peel the remaining vegetables.
4. Cut the onion into half rings, potatoes, tomatoes and carrots into cubes.
5. 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.
6. If the broth has been cooking for an hour and a half, throw potatoes into it.
7. Chop the greens.
8. Fry the red pepper in the remaining fat from the vegetables.
9. 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:

1. 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.
2. Peel and cut potatoes, carrots, two types of onions. Add to broth.
3. 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:

1. Soak the washed peas for two hours.
2. Let the ribs broth simmer for an hour, constantly skimming off the foam. You can strain it.
3. Throw peas into the broth and cook for another half hour.
4. Peel and chop the onions and carrots. Fry in vegetable oil.
5. 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:

1. 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.
2. Chop the onion and fry until soft.
3. Cut tomatoes and bell peppers into thin slices, carrots into slices, potatoes into medium cubes.
4. After adding the chopped meat back to the broth, add the capsicum. Add Bulgarian and tomatoes.
5. After 10 minutes, add onions, carrots, and potatoes to the shurpa.
6. 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:

1. Fry the meat in vegetable oil until golden brown.
2. Add chopped onion, tomato paste or juice, salt and pepper to the pan. Simmer for 10 minutes.
3. Transfer the ingredients to the pan. Fill with two liters of water. Add pearl barley and bring to taste.
4. 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:

1. Place the meat in the multicooker bowl, add a liter of water, cook on the “Stew” program for an hour.
2. 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.
3. 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:

1. Cut the meat off the bone, chop and fry for a quarter of an hour.
2. Peel the onions and carrots. Chop finely and add to the lamb for a couple of minutes.
3. Transfer meat and vegetables to a large saucepan or cauldron.
4. Cut the peppers and eggplants into thin strips, and the tomatoes into cubes. Add them to the cauldron along with seasonings and chopped cilantro.
5. 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.
6. Place the lagman on low heat and simmer for 40 minutes.
7. 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:

1. 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.
2. Chop carrots, bell peppers, skinless tomatoes, and herbs.
3. Remove meat and onions from the broth. Place carrots there and cook for 10 minutes.
4. 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.

1. 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.
2. Better take the meat on the bone. If possible, chop it before cooking.
3. Add more seasonings and herbs to the dish.

Video

Russian soups have long been called stews, and only Peter 1 began to call foreign dishes soups, and later almost all stews began to bear this name. Today there are about 150 types of soups in the world, they can be divided into almost 1000 types, and each of them is prepared by different peoples in its own version. Lamb has long been considered an Asian preference, so soups made from it have Asian roots, although the soup is considered only a dish of sedentary peoples. The only exception is, perhaps, Uzbek shurpa, which, although considered a soup, is more like a main course. One of the important features of lamb soups is that they are served with a lot of herbs and spices. Their composition varies depending on the region, but almost always includes parsley, dill, cilantro and pepper.

Lamb soup - food preparation

To prepare lamb soups, in addition to various vegetables, much attention is paid, of course, to meat. Typically, this is a bone taken from the shoulder blade, neck and back. It just begs to be included in the soup - if you cut it across the bone, the brain fluid will get into the broth and make it richer. Clear broth for soup is obtained from larger pieces. Real meat connoisseurs advise using female sheep for soup - it differs from the male in its darker color and less fat. The smell of female ram meat is more pleasant.

Lamb soup - preparing dishes

Asian soups were prepared in a cauldron or kettle; in a home kitchen, an ordinary enamel pan is quite suitable. If you are making a thick soup, it will taste better in a heavy, thick-walled container. Sometimes for lamb soup the meat is fried separately, for this we need a frying pan, or you can combine these procedures in a large cauldron - first fry the meat and then finish cooking the dish in it.

Lamb soup - the best recipes

Recipe 1: Traditional lamb soup - Shurpa

There is probably no more international dish than real lamb shurpa. A real full meal. It is believed that it is the first combined with the second. Hearty, tasty, in origin, yet very Central Asian dish, truly a pearl of oriental cuisine. Uzbeks also consider shurpa a healing agent - thanks to the combination of lamb, onions and hot peppers, you can drive away colds. And some nationalities do not add red pepper at all, but, on the contrary, add fruit, which makes it softer. In nature, shurpa is prepared in a cauldron. A pot on a fire is also suitable, and at home an ordinary saucepan is also suitable. It takes a long time to cook, but as a result you will get a rich, rich-tasting soup with a unique aroma of spices and garlic.

Ingredients: Lamb (1 kg), carrots (1-2 pcs), potatoes (3 pcs), onions (2 pcs), garlic (2-3 cloves), parsley, cilantro, salt, pepper.

Cooking method

Cut the meat into portions. Shurpa is prepared outdoors in a cauldron from the meat of the hip part of a young one-year-old lamb. Lamb is according to the rules. The main principle is that the pieces should be large. However, you should not go to the point of fanaticism and put whole pieces of half a kilo. Fill the meat with cold water to about 2/3 of the top and bring to a boil. Place the bulbs whole and carefully monitor the foam. Cook for about 1.5 hours. Carrots, garlic, cook for another half hour. Next comes the potatoes. It is better to take varieties that do not tend to boil too much, so that the soup does not turn out cloudy. Spices and herbs are added five minutes before readiness. Nothing complicated, but what a aroma, and most importantly - greens. How do you like our shurpa? You can pour into bowls and start eating.

Recipe 2: Azerbaijani lamb soup (Bozbash)

Bozbash is a dish of Caucasian cuisine. Its authorship is almost impossible to determine; it is found in many Caucasian and Asian countries, but only the Azerbaijani language has an exact translation of this name “bozba” - “gray head”, perhaps it refers to the lamb’s head, from which this soup is especially tasty. Our recipe can rather be called kyufta-bozbash, since meatballs are loosely translated from many Turkic languages ​​as “kyufta”.

Ingredients: Lamb with bones, fat tail fat (30 g), rice (half a glass), chickpeas, cherry plum (1 glass), onion (2 pcs), seasonings (ginger, black pepper, dill, barberry, saffron, potatoes (4 pcs) .

Cooking method

Thrifty housewives, when planning to cook bozbash, soak lamb peas in advance, in the evening. If you don't manage your time that way, canned chickpeas from the grocery store will do just fine. First of all, separate the pulp, but leave a little on the bones. Prepare the minced meat - meat with onions - put it through a meat grinder and add rice. Place the bones in a saucepan, fill with water, skim off the foam in time. After 40 minutes, add chickpeas. Pour boiling water over the cherry plum and remove the seeds. Now is the most crucial moment - we are preparing the kofta - we put a few pieces of cherry plum in the middle of the meat kolobok and roll up the koloboks. When our broth becomes rich (about an hour and a half of cooking), we put the kufta into the pan. Next comes potatoes in small cubes and chopped fat tail fat. Greens complete everything, a lot of greens, some of it is served to the table in a separate plate. Readiness is determined very simply - our koloboks should float to the top, 20-30 minutes - the soup is ready. Cover the rich delicacy with a lid and let it sit for a little longer, then pour it into plates. The spices and lamb broth give off a simply divine aroma, and the meat balls with cherry plum definitely take it a notch above other soups.

Recipe 3: Lamb soup in pots

If you want something original on an ordinary day, try lamb soup in pots! A simple recipe for thick vegetable soup, no need to fry or simmer anything, no foam or complications. A simple recipe for a clever dish, because lamb in pots turns out nourishing and flavorful, and stewed vegetables in a pot will be just the thing.

Ingredients

Lamb (500 g), potatoes (50 g), eggplants (250 g), bell pepper (200 g), carrots (150 g), onions (20 g), salt, pepper, thyme.

Cooking method

Finely chop the onion, put the meat in the pots, top with a little onion, carrots, 3-4 peppercorns, fill with water, cover the pots with a lid and put in the oven. While the meat is cooking, we have 30 minutes to prepare the remaining ingredients. Cut the eggplants into cubes, cut the baby cherry tomatoes in half (regular tomatoes into cubes). Clean and cut the pepper into cubes.
We take out the pots and add them in the following order: potatoes, tomatoes, 3 sprigs of thyme, eggplant, pepper, salt. Place in the oven for another hour at 180 degrees. The result is a flavorful, satisfying, healthy thick soup. Instead of eggplants, you can use zucchini. It turns out 6 pots of approximately 400 grams - a real ready-made lunch. And, as always, greenery.

- In order to get white broth from lamb, at the beginning of cooking the meat is poured with half the amount of water, after removing the foam, water is added and the fire is set to low.

— A very tasty addition to lamb soup will be garlic croutons, which you can prepare yourself

– while the soup is infusing, mix small chopped pieces of bread with crushed garlic and place in the oven or microwave for 1-2 minutes, and then add directly to the plate. They will simply melt in your mouth.

Meat is a very important and necessary product for human life. Meat saturates the body with important amino acids, fats and vitamins, providing the human body with strength and energy. Lamb meat is considered very useful, as it supplies the human body with vitamins B, A, P, zinc, copper, and iron. In addition to the benefits, despite the fact that the meat is fatty, it is quite tasty, so we have collected soup recipes for you. And you have to choose which lamb soup recipe is the most delicious.

Traditionally, lamb soups are cooked in eastern countries. This dish is especially famous in the Caucasus, Abkhazia, and Asia. Lamb has a positive effect on the digestive tract, especially on the pancreas, improves potency, and helps in the treatment of caries. If you eat lamb at least once a week, your cholesterol will always be normal, which will have a positive effect on your heart function. The main thing is not to consume lamb in excess and then the body will receive only real benefits.

In addition to the meat itself, the benefits of lamb fat are known, which can effectively treat coughs, colds, and problems with the digestive system.

Lamb produces a delicious broth, which is the basis of many soups.

Shurpa

The most famous lamb dish is shurpa.
Shurpa is a soup with large pieces of meat and coarsely chopped vegetables. History says that the first to prepare such a dish as shurpa were the Arabs, who began to use earthenware.

There are quite a lot of variations in the preparation of this dish; you can prepare shurpa with:

· with bell pepper;
· with meatballs;
· with mushrooms;
· with cabbage;
· with fat tail;
· and so on.

Preparing this dish is not difficult. The most interesting thing is that the shurpa recipe can include fruit.

In addition, the distinctive feature of this dish is its fat content, a rich bouquet of spices, bright color due to the large amount of greens and a soft fruity note.

Lagman

This dish comes from China and Asia, but recently it has become very popular in Russia. The highlight of this soup is the noodles, which are molded and stretched by hand. In addition, the soup contains the following ingredients:

· young lamb,
· onion,
· potato,
· tomatoes,
· pepper,
· beans,
· a large number of spices,
· onion,
· eggs,
· salt
· water.

Dishes prepared independently using lamb broth and hand-made noodles are very tasty to eat, and most importantly, satisfying.

Recipes with photographs will help you prepare the most delicious lagman. Look at the photo and create your own culinary masterpieces. This first course is always eaten quickly and people want to prepare this aromatic and nutritious soup.

Bozbash

This dish is very popular in the Caucasus. Bozbash is prepared from lamb's head and chickpeas, as well as chestnuts. Recently, chestnuts can be replaced with potatoes, thereby producing lamb and potato soup.

Vegetables are added to this soup according to the season, fruits are also welcome in this first dish.

Lamb and lentil soup

This soup turns out to be quite rich and satisfying. For it you need to take the best beef, lentils, a lot of spices, herbs and a little positivity.

The soup is not difficult to prepare, and its taste is amazing. It is especially good to eat such a soup with a spicy note in winter, during frosts and cold weather.

Lentil soup with lamb improves blood formation, stimulates metabolic processes, normalizes the functioning of the kidneys and the entire digestive tract.

Soup kharcho

This soup is Georgian. It contains lamb, walnuts, a large amount of greens and a special tkemali plum. The soup is spicy and its taste is captivating. This dish is a must make.

22.06.2018

Lamb Kharcho soup

Kharcho is a famous Georgian soup. We also love it very much, so we advise you to use our recipe and cook it from lamb. This first dish is especially popular with the stronger half of humanity because of its satiety and abundance of spices.

Ingredients:
- lamb – 300 gr;
- rice – 3-4 tbsp;
- onion – 1 piece;
- garlic – 1-2 cloves;
- tomato sauce – 150 g;
- black pepper – 2-3 peas;
- bay leaf – 1-2 pcs;
- salt to taste;
- hops-suneli to taste;
- coriander to taste;
- greens to taste;
- vegetable oil – 1-2 tbsp.

28.12.2017

Lamb piti soup

Today I will introduce you to Azerbaijani cuisine. We will prepare a delicious and satisfying lamb piti soup.

Ingredients:

- 500 grams of lamb,
- 2 onions,
- 1 tomato,
- 1 quince,
- 100 grams of chickpeas,
- 5 potatoes,
- salt,
- black peppercorns,
- greenery.

02.10.2017

Lamb soup

Today I will teach you how to cook a very tasty, satisfying and easy-to-prepare soup with lamb and vegetables. The dish turns out incredibly tasty, the main thing is to choose the right meat.

Ingredients:

- half a kilo of lamb,
- 2 liters of water,
- 1 onion,
- 3-4 potatoes,
- 1 tomato,
- 1 carrot,
- 1 salad pepper,
- 1 bunch of greens,
- salt.

03.08.2017

Lamb soup

Lamb is a very tasty and satisfying meat, the main thing is to know how to cook it. Today I will tell you how to cook an absolutely delicious and satisfying soup with lamb and potatoes.

Ingredients:

- 300 grams of lamb,
- 4 potatoes,
- 1 onion,
- 1 carrot,
- 2 sweet peppers,
- chili pepper to taste,
- 1 tbsp. tomato paste,
- 2 tbsp. vegetable oil,
- 2 tsp. salt,
- 1 bay leaf,
- 1 tsp. ground black pepper,
- a quarter of a bunch of green cilantro.

28.07.2017

Buhler. Buryat soup with lamb

I suggest you prepare this delicious Buryat soup - buhler. It is prepared from lamb. An interesting effect of this soup is that it eliminates post-alcohol syndrome.

Ingredients:

- 450 grams of lamb,
- 3 onions,
- 2 potatoes,
- half tbsp. salt,
- freshly ground pepper,
- a bunch of dill,
- a bunch of parsley.

24.07.2017

Lamb soup with potatoes

Make this delicious lamb soup. The soup recipe is simple and takes relatively little time to prepare. Lamb will add piquancy to the soup.

Ingredients:

- half a kilo of lamb,
- 5 potatoes,
- 4 liters of water,
- 1 carrot,
- 1 onion,
- 1-2 salad peppers,
- 2 tomatoes,
- 3 cloves of garlic,
- a set of spices and herbs,
- salt to taste,
- cilantro.

10.06.2017

Lamb Shulum

Shulum is a soup that hunters prepare from duck and usually open the hunting season with this dish. Today we will prepare lamb shulum. This soup takes more than 2 hours to prepare, but it's worth it.

Ingredients:

- 1 kg. lamb;
- 400 grams of potatoes;
- 300 grams of carrots;
- 150 grams of onions;
- 300 grams of eggplants;
- 200 grams of bell pepper;
- 300 grams of tomato;
- 100 grams of cilantro;
- 2-3 chili peppers;
- greenery;
- garlic;
- Bay leaf;
- pepper;
- salt.

06.03.2017

Classic lamb kharcho soup

Kharcho is a thick, aromatic soup that occupies a special place in Georgian cuisine. It also has more than one cooking option. Our new recipe will teach you how to cook classic kharcho.

Products for the recipe:
- 700 g of meat on the bone;
- 120 g long grain rice;
- two heads of red onion;
- two tomatoes;
- 150 g celery stalks;
- 100 g walnuts;
- a head of garlic;
- two pods of chili pepper;
- ground red pepper – two pinches;
- hops-suneli – two pinches;
- a bunch of cilantro and dill;
- Bay leaf;
- ground black pepper - to taste;
- salt - to taste;
- seasonings for broth;
- vegetable oil.

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.

Soups with lamb The calorie content is not inferior to most meat main courses. It is worth noting the specific aroma and taste of these soups, which are achieved only by a skillful combination of lamb, spices and other components of the dish. The most famous lamb soup - shurpa. It is prepared from a piece of lamb with fat, with the addition of legumes, potatoes and, at the very end of cooking, noodles. Further piti- This traditional Azerbaijani lamb soup, seasoned with peas, potatoes and carrots, which is cooked in pots. To create the necessary taste and aroma, the pot of piti is simmered on coals for several hours. The soup with meatballs-kofta is also worth trying. Meatballs are made from lamb pulp, rice, salt and dried mint are added. In general, it is advisable to use shoulder and brisket for soups.

There are 150 recipes in the "Lamb Soups" section

Soup with lamb and mung bean

Lamb ribs or lamb neck are suitable for preparing broth for soup. Cook the soup over low heat, skimming off the foam so that the broth becomes clear. Before adding the mung bean to the soup, you can add water and leave for a few minutes. Then it will cook very...

Bozbash in Azerbaijani style with lamb

Bozbash is an Azerbaijani soup, the obligatory ingredient of which is chickpeas. You can use any meat - beef, lamb, and even chicken. The meat should cook for quite a long time, so brisket, shoulder, or ribs are suitable. Mind...