How to cook rich lamb soup at home. Lamb Soup: Delicious Recipes

First courses are considered the basis of a complete human diet, they diversify food, are well absorbed by the body. Hearty, delicious lamb soup with a rich spicy aroma will appeal to the whole family. Everyone knows delicious soup lamb kharcho. Our collection contains proven recipes for every taste.

Shurpa lamb soup - a classic recipe

Spend enough time cooking soup, and the result will exceed all expectations.

You will need:

one large tomato;
one carrot;
five cloves of garlic;
lamb - 0.7 kg;
three bay leaves;
onions - 2 pcs.;
ground black pepper;
three potato tubers;
salt;
one bell pepper;
sugar - 4 gr;
cloves and suneli hops;
greenery for decoration.

How to cook lamb soup:

We wash the lamb pieces under the tap. Load into a saucepan and fill with water.
We clean all vegetables from peel and husk, remove seeds and partitions from pepper.
As soon as the liquid in the pan with meat boils, we throw in the onion, garlic cloves and whole carrots. Do not forget to remove the foam flakes that appear.
Cook for 2 more hours.
We take out the lamb from the pan, remove the bones, cut the flesh into pieces, return them back to the soup.
When the carrot becomes soft, chop it into thin circles.
Grind the softened onion with garlic using a sieve in homogeneous mass and put back into the pot.
Choosing red Bell pepper and cut it large pieces.
We do the same procedure with potatoes. We cook another 12 minutes.
After that, throw large cubes of tomato into the soup, spread tomato paste, sugar and salt, the rest of the spices and cook until the vegetables are soft for another 15 minutes.
We leave the finished soup to infuse for 10 minutes, and pour into bowls. If desired, you can sprinkle with chopped fresh herbs.

Hearty pea first course

Grocery list:

water - 2.5 l;
peas - 190 gr;
bay leaf - 1 pc.;
carrots - 1 pc.;
lamb (ribs) - 0.4 kg;
seasoning to taste;
onion - 1 pc.;
potato tubers - 3 pcs.;
salt to taste

with beans

What to take:

one carrot;
five peas of black pepper;
fresh parsley to taste;
one bulb;
two tomatoes;
salt to taste;
canned beans- 2 banks;
two bell peppers;
lamb ribs - 0.5 kg;
green onion- 3 arrows;
two bay leaves;
cumin, cumin, coriander - to taste.

Step by step preparation:

Cooking rich broth. To do this, put the ribs in a saucepan and pour three liters of filtered water.
We wait until the broth boils, remove the gray foamy mass.
We remove the onion from the husk and put it entirely in the broth. Next, pour pepper, salt and add lavrushka. Cooking 1.5-2 hours.
As soon as the meat becomes soft, we take it out of the dish.
We chop the peeled and washed carrots in circles, pepper - in strips.
Dip the tomatoes in boiling water and remove the thin skin from them.
Drain liquid from beans.
Chop the washed fresh herbs with a knife. Remove the onion from the broth Bay leaf.
We load carrots in place of meat and cook for 10 minutes.
It remains to chop the pepper, slices of tomatoes and add the beans.
We cook the soup for another 5 minutes and the deliciously delicious dish is ready.
Pour fresh herbs into soup bowls and serve.

Lamb soup with noodles

This soup is easy to make with the simplest ingredients.

Recipe Ingredients:

lamb meat on the bone;

How much to cook lamb for soup

The main cooking time is occupied by cooking meat. Many do not like to cook soups with lamb, it either does not finish cooking, or it quickly becomes too soft.

The average cooking time for lamb is 1.5-2 hours. Cooking speed depends on the age of the lamb and the type of meat. The meat of a young animal will be cooked faster than an old one, and the brisket will cook faster than legs and ribs.

This dish is borrowed by other culinary specialists from Moldova, the Balkans and the East. It is referred to as shurpa, chorpa, sorpa, lagman, bozbash, but we are more familiar with the first name. Distinctive features there is no preparation of this dish, everything is done by eye and may change in the process.

The only thing to note is pre-roasting meat and vegetables. From this we can conclude that this dish is not very different from other dressing first courses - soups.

Usually, shurpa is cooked very fatty, since lamb meat is not dietary or lean. A large amount of seasonings and fresh herbs are put in the soup: cilantro, parsley, dill.

The vegetables that make up the soup - potatoes, onions, carrots - are chopped very large pieces and along with the meat float in the cauldron. The addition of fruits is also welcome: apples, plums, apricots, quince, which is not quite usual for our cooking.

In some regions this dish is prepared with fish, small game and poultry. But this has nothing to do with our recipe. Consider the recipes for the most delicious lamb soups, let's start with the most traditional.

Her Majesty Shurpa

Ingredients	Quantity
Lamb set -	800 g
Onion -	2 pcs.
Bell pepper -	2 pcs.
Chilli -	1 PC
Sour apples -	3 pcs.
Tomatoes -	4 things.
Coriander -	package
cilantro -	beam
Potatoes -	1 kg
Sea salt -	taste
thyme -	taste
Time for preparing: 150 minutes	Calories per 100 grams: 458 kcal

This recipe tells in more detail how lamb shurpa soup is actually prepared.

In a huge cauldron we add lamb shank, ribs, shoulder blade, pour cold water, set a strong flame so that everything boils quickly.

It is better to soak the lamb overnight in water so that the blood comes off and does not spoil the broth. We remove the foam with a holey spoon and reduce the fire. Boil the broth for an hour and a half.

We lay onion chopped in half rings, after fifteen minutes - carrots, after another time - large pieces of potatoes.

Boil everything together for ten minutes and put the rest of the vegetables: sweet and hot peppers, tomatoes, thyme and coriander. Season to taste and leave for fifteen minutes.

Apples, better Antonovka or quince in general, peel, chop into slices and mix everything. If it tastes sour, add quite a bit of sugar.

We crush with cilantro. Cover with a lid, turn off the dish and let it brew for at least half an hour.

Let's cook a traditional lagman

The most common Central Asian dish, which is prepared from fresh young lamb, long-drawn noodles and vegetables. Manufacturing process flour product very interesting and specific.

Components:

Flour - 800 g;
Egg - 1 pc.;
Young lamb - 1 kg;
String 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.

Preparation: 190 minutes.

Calorie content: 112 Kcal / 100 g.

We dilute salt in cool water, pour flour into this solution in batches and drive in an egg. We knead the plastic, but not soft dough, wrap with a food bag and leave for two hours.

We clean the tomatoes, peppers, garlic, onions, celery stalks, beans. We collect oil in a cast-iron cauldron and put the meat cut into medium pieces to fry. Then gradually add chopped vegetables: onions, after four minutes - celery and garlic and all seasonings except paprika.

Stew the dish for one and a half to two hours, twenty minutes before completion, add beans and paprika. Stir the whole soup meat broth to obtain the desired consistency and boil.

Divide the finished rested dough into several pieces, coat each with vegetable oil, roll into a long tourniquet. Then take it in your hands and alternately do not stretch too much, then in one direction, then in the other. After this manipulation, twist on a plate into a flat circle. Leave for another fifteen minutes in this form.

Unroll and pass through your fingers, fasten and wind around your hand in the form of an infinity sign, slightly stretching the future noodles.

Submit raw noodles on a sieve or colander and immerse in boiling salted water, cook for three minutes. Remove, rinse with cold water and arrange in portions on a plate. Pour the prepared gravy on top of the noodles, sprinkle with cilantro, green onion and dill.

Bozbash with potatoes

Translated from Azeri bozbash means "gray head", and most likely refers to a lamb's head, from which the soup is simply excellent.

Components:

Lamb head - 1 pc.;
Potato - 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 bank;
Fat tail fat - 50 g.

Preparation: 145 minutes.

Calorie content: 89 Kcal / 100 g.

Soak the lamb head for five hours in cold water. Then we cut off the meat from it, leaving a little on the bones to make a fatty broth. We put the broth to cook. We pass meat with onions through an electric meat grinder.

Add the cooked rice until half cooked and mix well. From the boiled broth, be sure to remove the foam and add some salt. After an hour of cooking, put the chickpeas. Pour cherry plum with boiled water, this will facilitate the task of peeling and peeling the bone from the pulp.

To the center meatballs We put half of the fruit and with wet hands we form small meatballs. After boiling the broth for two hours, we begin to immerse the meatballs, potatoes chopped into bars and pieces - fat tail fat.

Sprinkle soup large quantity greens, sometimes it is served separately in a small bowl. The readiness of the dish can be determined by the meat koloboks that have floated to the surface. But be sure to let the dish brew under a hermetically sealed lid.

Lamb kharcho

Unusual kharcho is a spicy spicy thick soup, which is necessarily 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.

Preparation: 135 minutes.

Calorie content: 113 Kcal / 100 g.

Immerse the soaked lamb brisket in boiling water. We wash the rice in several waters, then soak for twenty minutes. Boil for an hour and a half, in the process, be sure to remove the film and add it.

Peel and chop the onion with chili pepper small cubes, mix by hand and leave for ten minutes. Dip tomatoes in hot water, peel off the peel, cut out the core and chop into a blender glass.

Grind into tomato puree. We shift into heated vegetable oil and pass for seven minutes. In the mutton broth we put the peppered onion, tomato puree and swollen rice.

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 products included in the composition are infused, and the dish will sparkle with new flavors. Pour a large sack of greens into each plate and pour sour cream on top.

in several versions. Read and try to cook.

Barley porridge with meat in a slow cooker - traditional dishes on simple recipes. .

Incredibly delicious with green radish, cucumber and carrots. It's very healthy and very, very tasty. Unusual combination interesting flavors.

Soup with lamb in pots

Delicious rich soup you can cook not only on the stove, but also spread out in portions in clay pots languish in an electrical appliance. Some housewives like this method more, you don’t need to fry anything, monitor the boil, and it also looks original on the table.

Components:

Lamb pulp - 550 g;
Potatoes - 5 pcs.;
Carrots - 2 pcs.;
Onions - 2 pcs.;
Bulgarian pepper - 2 pcs.;
Thyme - 0.5 tsp;
Dill - a bunch;
Tomato sauce - 4 tbsp. l.;
Beans - 1 can;
Salt - to taste.

Preparation: 165 minutes.

Calorie content: 117 Kcal / 100 g.

We wash the meat, cut it into cubes measuring two by two centimeters. Distribute evenly among the pots. Spread the peeled and chopped onion on top. Fill up to half the pot with water, cover with lids and immerse in a heated electrical appliance.

We prepare the rest of the 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, pepper - into strips, eggplant - into bars. We open the canned beans and pour out the brine, you can take it both white and red, as long as it is dense, not mushy.

We take out the pots, report the products in the following order: potatoes, tomatoes, eggplant, beans, half a spoonful of sauce, seasonings, salt and again send it to the electric oven for forty minutes.

If you want to receive clear broth from lamb, fill half the cauldron with water, bring to a boil, collect the foam, only after that pour in another half of the liquid. Goes well with any lamb soup. garlic croutons or cubes of loaf roasted in the oven. Have a delicious lunch and bon appetit!

AT Central Asia and in the Caucasus lamb is the most popular meat. From it prepare the most variety of dishes including soups. In terms of its nutritional value, lamb is not inferior to beef and pork, but, unlike the latter, it rarely causes allergies. To hide the specific smell of lamb, dishes from this meat are prepared with the addition of spices and aromatic herbs.

To make lamb soup successful, you need to choose the right meat. As a rule, a shoulder blade, meat from the neck or from the hind leg are used to cook broths. To make the broth more transparent, you do not need to chop the meat into pieces, cook large piece. It is better to take meat on the bone, the fat from it will be stronger than from a clean fillet.

In time, lamb is cooked about the same as beef, that is, it will take 1.5-2 hours to prepare the broth. It is advisable to use the meat of young animals, it is more tender and does not have a strongly pronounced specific smell.

Lamb broth can be used to cook a variety of soups. As a rule, various vegetables and cereals are used for filling. It is especially recommended to pay attention to spicy herbs and spices, such additives will make the soup more fragrant.

Various oriental soups are often prepared with lamb. It can be shorpa - rich broth with vegetables or piti - soup with peas. You can cook lagman or kharcho from lamb.

Interesting facts: Shurpa or Shorpa is the most common version of soup in the East. It is rather difficult to distinguish individual features of this soup, since in different countries have their own cooking habits. The main signs of shurpa are high content fat and use a large number herbs and spices. In some countries, along with vegetables, fruits are also put in shurpa - quince, apples, plums.

Kharcho lamb soup

Georgian soup kharcho is known no less than Thai Tom Yam or Japanese miso soup. There are many recipes for cooking, here is one of the options.

800 gr. lamb on the bone;
4 tablespoons of rice (it is better to take a round-grained variety of cereals);
2 tablespoons of tomato paste;
1 onion (large);
1 carrot;
3-4 cloves of garlic;
3 tablespoons of vegetable oil;
pepper mixture, hops-suneli seasoning, salt to taste.

Cut the pulp from a piece of meat. Pour the bone with two liters of water and cook the broth from it, not forgetting to remove the foam. Cooking time is about one and a half hours. Strain the finished broth.

We clean vegetables. Rice is washed in several waters. Cut the meat into small pieces. Heat the oil in a frying pan, fry the meat in it until it forms golden brown. With a slotted spoon, remove the meat from the pan and put it in a saucepan with boiling broth. We send rice there. Cover the pot with a lid and let the soup simmer over low heat.

We chop the carrots and onions, fry in the same pan where the meat was fried (if necessary, add more oil). Fry until cooked, add tomato paste and continue to fry everything together for a few more minutes. We transfer the vegetables to the pot with the soup when the rice is ready. Cook at a low boil for another five minutes.

Cut the garlic into small pieces. Turn off the heat under the soup pot. We put chopped garlic and bay leaf into the soup, mix well and, having covered with a lid, let the soup brew for at least half an hour. Pour the finished soup into bowls, sprinkle with chopped herbs.

Read also: Soup with sausages - 10 quick recipes

Shurpa in Uzbek

As already mentioned, shurpa soup is prepared in different options. Here is a recipe for shurpa in Uzbek.

600 gr. lamb (pulp and ribs);
300 gr. Luke;
200 gr. carrots;
150 gr. tomatoes;
100 gr. bell pepper;
300 gr. potatoes;
200 gr. turnips (optional)
1 hot pepper;
spices - cumin, ground coriander, paprika, hot pepper, allspice, salt.

We wash the meat. We cut the ribs into portions, cut the pulp into cubes with a rib length of 6-8 cm. It is better to cook shurpa in a cauldron or a saucepan with a thick bottom. We put the meat in a bowl, fill it with water (cold!) And cook until it boils. We remove the foam.

Advice! In Uzbekistan, turnips (there it is called galangal) are necessarily added to shurpa, but if this root crop is not at home, then this ingredient can be dispensed with.

We cook the meat for one hour. During the cooking process, a strong boil should not be allowed, the broth will turn cloudy, besides, part will boil away and you will have to add water, which will spoil the taste of shurpa.

We cut the onion into half rings, peel the carrots and potatoes and cut into large pieces. Medium potatoes should be cut into 2-4 parts. We cut the turnip into small cubes and the pepper into half rings 5-7 mm wide. On the top of the tomato, make an incision crosswise.

Advice! If you come across the meat of an adult animal, then it will give a lot of foam when cooked. In this case, it is recommended to wait three minutes after boiling, then remove the meat, rinse it, and wash the pan. Fold the meat again and pour it with fresh cold water, and continue cooking as usual.

When the meat is ready, put onions and turnips in the broth, lower the whole tomato. After a minute, remove the tomato and remove the skin from it. Then put it back into the soup again.

Cook the soup until the meat begins to separate from the bone. At this point, we lower the potatoes, carrots and bell peppers. We put hot peppers- whole or a piece, depending on the desired spiciness (but after cooking, the hot pepper must be removed from the pan!).

Advice! In Uzbekistan, tail fat is always put in the soup. On the pan you need to take thirty grams of fat, finely chop and put into the pan along with onions.

Together with vegetables, add spices, cumin must first be ground. As soon as the broth with vegetables boils, add salt. When vegetables become soft, pepper. Turn off the fire, cover with a lid and let the shurpa brew. Serve with fresh herbs.

Piti - lamb soup with chickpeas

Soup piti - a dish Azerbaijani cuisine. it pea soup, but it is prepared not with ordinary peas, but with chickpeas (it is also called Turkish peas).

500 gr. lamb (pulp);
2 large onions;
1 large fleshy tomato;
1 quince;
100 gr. dry chickpeas;
5 potatoes;
salt, black peppercorns, herbs.

Soak dry chickpeas in cold water in advance, soaking time is 8-10 hours. We cut the onion into halves of the rings, cut the quince and potatoes into cubes. Cut lamb into small pieces. Throw the pre-soaked chickpeas on a sieve, rinse and dry.

We take a pan with a thick bottom. We lay out the products in layers. First lay out the onion half rings, then the lamb pieces. The next layer is quince, and then - Turkish peas. Next, pour boiling water into the dishes so that the water completely covers all layers and is about 3 cm higher than the top layer. Put the pan on the fire, as soon as the liquid boils, reduce the heat to a minimum and cook for 1.5 hours under the lid.

Cut potatoes and tomatoes into cubes. We dip into the soup. As soon as the liquid boils again, salt the soup, add pepper and spices as desired. We cook for another half an hour. The soup is very thick. Serve it sprinkled with herbs.

Read also: Chicken kharcho soup - 5 recipes for cooking at home

Lagman - lamb noodle soup

Soup called lagman is very popular in Central Asia. It is prepared differently in different areas. But general principle same. The meat is fried, stewed with vegetables. Served with noodle soup, which is boiled separately. Ideally, noodles should be made at home. Moreover, it is not cut, but pulled out by hand. The result is long and rather thin "macaroni". Modern housewives rarely cook noodles for lagman by hand, most often they use purchased pasta.

750 gr. lamb;
1 liter of water;
1 eggplant;
1 bell pepper;
2 onions;
1 large carrot;
2 fleshy tomatoes;
2-3 sprigs of cilantro;
350 gr. noodles (dry);
salt and spices (turmeric, zira, a mixture of peppers).

For lagman, you need to choose meat with a bone. The meat must be cut, and the bones put to boil to get the broth. Pour the washed bones with one liter of water, bring to a boil. We remove the pop-up foam, add a whole onion, a piece of carrot, peppercorns to the broth and cook for 40 minutes at a very low boil. Strain the finished broth.

We cut off the fat from the meat, melt it in a pan, take out the greaves. On the resulting fat, fry the meat until crusty. Fry the pieces on all sides. Cut the remaining onion and carrot. Onions - in half rings, carrots - in circles (if the carrot is very large, then you can cut it into smaller pieces).

Add vegetables to the fried meat, mix and simmer over low heat for several minutes. Then we shift the meat with vegetables into a cauldron. We also send chopped peppers and small cubes of tomatoes there (it is better to remove the skin from the tomatoes). We cut the skin from the eggplant, cut it into strips, send it to the cauldron for meat with vegetables.

Salt, pepper, add finely chopped cilantro. Pour in the prepared broth. Bring to a boil and simmer under a lid with a slight boil. If the lamb is young, then it will be enough to stew for half an hour. The meat should become very soft.

Cook long noodles separately. It cannot be digested, it must remain “al dente”. We lay out the cooked noodles in deep bowls. Spread the meat with vegetables and broth on top.

Bozbash - Azerbaijani soup with lamb

Another option Azerbaijani soup called bozbash. Ideally, it should be cooked in a large cauldron over an open fire, but you can cook this delicious chickpea soup on a conventional stove.

1 kg lamb ribs;
2 cups chickpeas;
100 gr. butter;
2 onions;
2 carrots;
400 gr. tomatoes;
2 sweet peppers;
2 quinces;
2-3 garlic cloves;
1 pod of hot pepper;
1 tablespoon of paprika;
ground coriander to taste;
1 bunch of greens;
salt, pepper to taste;
100 ml pomegranate juice.

Chickpeas need to be soaked in the evening so that they stand in water for at least 8 hours. In the morning, drain the water from the peas, pour in fresh water, and cook the peas for 1-1.5 hours until tender. Cut the ribs into pieces, wash well.

We put the meat in water, pour 4 liters of water and wait for it to boil. Remove the rising foam from the boiled broth. We put carrots and onions in the pan, as well as peppercorns and bay leaf. Cook at a gentle boil for about one hour. We take out the finished meat, filter the broth.

Melt in a frying pan butter, fry ready-made ribs on it. We take out the meat, and put the chopped onion in the pan. Then carrots cut into halves of circles. Fry vegetables for ten minutes, stirring. We clean the tomatoes from the skin, rub them on a grater. We send the resulting puree to the onion with carrots, mix. We cut the Bulgarian pepper and quince, send it to the rest of the vegetables and fry everything together for about five minutes.

Drain water from boiled peas. In a large saucepan, combine boiled chickpeas, fried ribs and ready mix vegetables. Pour the strained broth and cook for thirty minutes over low heat. Cut the potatoes into small cubes and add 10 minutes before the soup is ready.

Thousands of amazing dishes are prepared from lamb meat. Especially tasty are various soups with it, they are rich, fragrant, spicy. Lamb first courses are very popular, almost all countries of the world have their own recipes. Each hostess should take note of at least a few of them.

How to cook lamb soup

This dish is often made Eastern countries. The preparation of lamb soup involves the use of a large number of spices and spices. In addition to the main ingredient, vegetables, cereals, mushrooms are added. Sometimes the consistency of the soup is more like not the first dish, but the second. You can cook it in a cauldron, a pot, a thick-walled pan. Sometimes soup products are pre-fried.

How much to cook lamb for soup

Some housewives rarely encounter such meat, so they don’t quite understand how to properly handle it. How long to cook lamb for soup depends on the size of the piece. As a rule, before laying the rest of the ingredients, the meat should be boiled for an hour or two. It will take half the time if it is pre-fried. It is best to take a shoulder blade with a bone, neck, back. Using such meat for broth, you will make it rich.

Delicious lamb soup recipe

Whatever cooking method you use, you will get rich hearty meal, which can not 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 put in, the tastier it will be. Be sure to learn how to cook first courses with lamb meat.

Soup kharcho

This dish came to us from Georgian cuisine and was originally made from beef. Modern housewives should know how to cook lamb kharcho soup. It is made up of many components. To properly cook lamb kharcho soup, you need to use prunes, nuts, dry plum puree. Sometimes these products are replaced by other ingredients with similar flavors.

Ingredients:

beef (on the bone, non-lean) - 750 g;
cilantro - half a bunch;
long rice (unsteamed) - 150 g;
bay leaf - 3 pcs.;
onions - 3 medium heads;
black pepper (peas);
garlic - 4 cloves;
hops-suneli - an incomplete 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 weaves or thick juice grenade).

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. Remove foam periodically.
To prepare lamb kharcho soup, chop the onion and garlic. Fry them for vegetable oil. When softened, put tomato paste, herbs, bay leaves, suneli hops in a pan. Simmer for 5-7 minutes.
Add finely chopped chili peppers. Remove bay leaves.
Pour the dressing that was cooked in the pan into the broth with meat.
Cut prunes into small pieces, add to the dish.
Pour rice, put tkemali and peppercorns, mix. Taste and salt a little if necessary. Serve very hot, garnished with chopped cilantro.

Petey

This dish is traditional for Azerbaijani cuisine. Lamb and chickpea piti soup is sure to be made in one large clay pot or several small ones. A lot of vegetables and spices are added to the dish. Typical, although specific components of the dish are baked chestnuts, peas, but the taste will change from this. Try this soup, you will love it.

Ingredients:

lamb meat - 0.5 kg;
salt pepper;
baked chestnuts - 150 g (you can replace the same amount of potatoes, but this is undesirable);
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, fill it with clean water. Bring to a boil, remove the foam, add salt and cook for a quarter of an hour.
If using potatoes, peel and cut into small pieces.
Wash and process meat, cut. Put in one pot or divide into portions.
Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very brim.
Close the pots with lids, put in the oven. Cook for an hour at 160 degrees.
Add pitted cherry plum, chopped onion.
Cut and grind fat tail fat. Soak saffron in boiling water for 10 minutes.
Spread the bacon in pots, salt and pepper. Add saffron and chopped tomatoes. Cover the dish and cook it for another hour. Serve in serving bowls, garnished with mint. If you cooked in one, then first place the soup ingredients on the plates with a slotted spoon, and then pour the broth.

bozbash

This dish is prepared in different Caucasian countries and the recipes are different everywhere. The easiest way to make bozbash lamb soup in Armenian. It comes out very oily. piquant taste. Chickpeas and vegetables are added to it. It is advisable to cook the soup in a pot, but a thick-walled saucepan 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;
fat - 30-40 g;
chickpeas - 115 g;
red pepper - half;
onions - 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, pour two liters of water, put on the stove. When the broth boils, remove the foam, salt, add chickpeas. Boil for an hour and a half.
Blanch the tomatoes, remove the skin. Clean the rest of the vegetables.
Cut the onion into half rings, potatoes, tomatoes and carrots into cubes.
Put a frying pan on the fire, put lard on it. When it melts, add the onion. When it turns golden, add carrots, tomatoes. Simmer for approximately 5-7 minutes.
If the broth has been cooking for an hour and a half, throw potatoes into it.
Chop up the greens.
Fry red peppers in the fat left after vegetables.
When the potatoes are cooked, add dressing, greens to the dish. Discard the whole pepper. Switch 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 soup with potatoes, you can add not only those seasonings that are part of the recipe, but also others that are more to your taste. Be sure to try to cook such a dish to please your loved ones. The soup should appeal not only to an adult, but also to a child.

Ingredients:

lamb meat - 250 g;
potatoes - 400 g;
a mixture of thyme, cumin, 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:

Put the meat to boil. When the water boils, add chopped greens, chopped garlic, peppercorns, bay leaf, spice mix. Cook under the lid for an hour.
Peel and cut potatoes, carrots, two types of onions. Add to broth.
Boil until potatoes are soft.

pea

This dish turns out very tasty and appetizing, looks great. You can see this for yourself 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 to be 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;
onions - 4 medium heads.

Cooking method:

Soak the washed peas for two hours.
Let the rib broth boil for an hour, constantly remove the foam. You can strain.
Throw peas into the broth, cook for another half hour.
Peel and chop onions, carrots. Fry in vegetable oil.
Cut the potatoes into strips, add to the pea soup. After a quarter of an hour, throw in the same vegetable frying and all the seasonings. Cook for another five minutes, then turn off.

Shurpa

Classic recipe this dish is borrowed from Uzbek cuisine although many variations can be found. Shurpa lamb soup turns out to be very fatty and rich. It is so satisfying that there is simply no need to serve the second dish after it. It adds a lot different ingredients, even fruits. Try to cook shurpa, because it is incredibly tasty.

Ingredients:

lamb meat with bone - 1.2 kg;
dried basil - 0.5 tsp;
onions - 2 heads;
salt, pepper - to taste;
carrots - 2 medium;
Bulgarian pepper - 2 pcs.;
olive oil;
tomatoes - 5-6 pcs.;
hot red pepper - a pod;
parsley - a bunch;
potatoes - 8-10 medium pieces.

Cooking method:

Pour the meat with water, start cooking the broth. After boiling, remove the foam. Cook covered for an hour and a half. Remove the lamb, chop finely, put back into the broth.
Chop the onion, fry until soft.
Cut the tomatoes and bell pepper into thin slices, carrots into slices, potatoes into medium cubes.
After adding the minced meat back to the broth, put the capsicum there. Add Bulgarian and tomatoes.
After 10 minutes, put onions, carrots, potatoes in the shurpa.
After a quarter of an hour, add spices. Before switching off, put chopped parsley in the shurpa.

In lamb broth

The first dish prepared according to the following recipe turns out to be very rich, thick. Soup on lamb broth with the addition of pearl barley is called Scottish, it is very loved and often prepared by the inhabitants of this country. Vegetables and a variety of spices are added to it, be sure to put tomato paste or replace it 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 ones;
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 food to a bowl. Fill with two liters of water. Add pearl barley 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 pot or pan. Soup with lamb in a slow cooker turns out to be 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 cooked. Try to make soup in a slow cooker, you will like it.

Ingredients:

lamb meat with bone - 0.2 kg;
salt, zira, cilantro - to your taste;
potatoes - 2 pcs.;
water - 1 l;
onion - 1 small;
garlic - 1 clove;
Bulgarian 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.
Get the lamb. Cut it into pieces, discard the bone. Put 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 is so thick that it resembles, rather, meat with a side dish and a small amount of broth. This dish is incredibly delicious. Every housewife should remember how to cook lamb noodle soup. The latter is better to cook with your own hands, but if you have too little time, you can take the store.

Ingredients:

lamb meat - 1.5 kg;
a mixture of turmeric, ground red and black peppers, zira - 1.5 tbsp. l.;
eggplant - 2 pcs.;
salt;
water - 3 l;
noodles - 300 g;
Bulgarian pepper - 2 pcs.;
cilantro - 5 branches;
onions - 3-4 heads;
tomatoes - 4 large;
carrot - 3 pcs.

Cooking method:

Cut the meat from the bone, chop, fry for a quarter of an hour.
Peel onions with carrots. Chop finely and add to the lamb for a couple of minutes.
Transfer meat and vegetables to large saucepan or cauldron.
Cut the pepper and eggplant 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, put onions and carrots there. Fill with water and boil for an hour. Remove the bones, and pour the broth into a bowl with meat and vegetables.
Put the lagman on a small fire, simmer for 40 minutes.
Boil the noodles in salted water. Serve by placing it on a serving plate and pouring the broth with meat and vegetables.

Check out other recipes, too.

with beans

Another option for a delicious, satisfying, nutritious first course. Lamb and bean soup is very rich, thick. All products included in the composition are perfectly combined with each other. Be sure to try this dish sometime. You will be surprised at how unusual it can be flavor combination such, it would seem, simple products.

Ingredients:

lamb - 250 g;
salt, pepper, spices - to taste;
canned beans - 1 can;
greens - a bunch;
Bulgarian pepper - 1 pc.;
tomato - 1 large;
onion - 1 pc.;
carrots - 1 pc.

Cooking method:

Pour the meat with two liters of water. Start cooking the broth. When it boils, put the peeled onion (whole), seasonings into the pan.
Grind carrots, sweet peppers, tomato without skin, greens.
Remove meat and onion from broth. Put the carrots there, cook for 10 minutes.
Add the rest of the vegetables and beans. Boil 5 minutes. Put the boiled lamb cut into pieces in a saucepan. Turn off, insist a quarter of an hour under the lid.

If you want the lamb soup to be clear, strain the broth before cooking the rest of the ingredients in it. You can put the meat to boil, wait for it to boil and drain the water. The piece will need to be washed. After it is again put to boil in clean water.
Better take meat on the bone. If possible, chop it before cooking.
Add more spices and herbs to the dish.

Video

Lamb soups are very popular in Asia, but you can cook them anywhere in the world. It is very nutritious, tasty and fragrant. And how much different recipes You can also try!

General principles of preparation

The lamb takes a long time to cook. Pieces should be chosen moderately fatty. Also, a lot of vegetables and spices are added to such soups, which is why they turn out to be especially hearty and thick. If you like spicy food, pepper can not be spared, it warms up perfectly in the winter.

For the broth, you can take meat with bones, so that the result is a rich soup. And for frying vegetables, you should stop at lamb fat rather than vegetable oil.

Lamb soup with potatoes

Time for preparing

calories per 100 grams

Satisfying vegetable soup, where there are quite a lot of potatoes and meat. It is often prepared in winter, replacing fresh tomatoes for ice cream.

How to cook:

Tip: in order for the vegetables to better give their taste to the broth, they can be pre-fried whole in a dry frying pan.

Georgian kharcho with lamb

The original kharcho recipe, which is prepared with the addition of tkemali. This special taste cannot be confused with anything!

How long - 55 minutes.

What is the calorie content - 63 calories.

How to cook:

Cut the brisket into small pieces and boil them. Salt the water.
Finely chop the peeled onion, add spices and mix with your hands.
Transfer the tomato puree to the pan along with a small amount of sunflower oil, passer.
Chop the peeled garlic and cilantro with a knife.
When the meat is ready, you will need to add peppered onions and tomato puree to it.
Soak the rice for an hour before cooking, then also add to the boiling broth.
Five minutes before the rice is fully cooked, you need to mix 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 put a clove bud and literally one gram of cinnamon in the soup.

"Piti" from lamb

This soup is cooked not on the stove, but in pots in the oven. It is also served in pots and has a slight sourness.

How much time - 4 hours.

What is the calorie content - 118 calories.

How to cook:

Cut lamb into medium sized pieces. Three or four pieces should be put in each pot.
Soak the chickpeas overnight in cool water and drain the water in the morning. This variety of peas takes a long time to cook. It should be placed on top of the meat.
Raw chestnuts must first be baked in the oven, it does not take much time. Next, they should be distributed on top of the chickpeas.
Remove at medium temperature in the oven for an hour, covering the pots with a lid.
Finely chop the peeled onion, cut the cherry plum in half.
Pull out the pots and put a mixture of onion and cherry plum on top.
Pour a little water into each pot, add spices, put in the oven for a maximum of three hours.

Tip: cherry plum is added for sourness, but it can be replaced with freshly squeezed lemon juice.

How to cook lamb bozbash

Another Azerbaijani recipe, which uses quince. Its tart taste goes well with meat.

How much time - 2 hours.

What is the calorie content - 28 calories.

How to cook:

Pour the specified amount of water into a cast-iron cauldron and put on the stove.
Rinse the meat and put in a bowl.
Let the water boil, then reduce the heat, and remove the foam with a spoon. Add spices.
Peel and peel one carrot and onion, put in the broth. After that, cook all the components for an hour.
The rest of the onion is also peeled and chopped into half rings or cubes.
Cut the second carrot into thin strips.
Wash the bell pepper, pull out the seed box, chop in the same way as the carrots.
Remove the skin from the eggplant, cut off the stem. Cut the pulp into large cubes.
Dip the tomatoes for a minute in boiling water, and then pull out and transfer to cold water. This will make it easy to remove the skin. Cut out the stem. Chop the pulp.
Peel the skin off the potatoes and cut them into pieces.
Pull out the quince cores, wash the fruits, cut them into slices.
Pull out the cooked meat and disassemble it into pieces.
Strain the broth boiled vegetables throw away.
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 under the lid, and then pour the broth. Add meat and spices, as well as pre-soaked chickpeas.
Put the chili and cook everything for about half an hour, the fire should be weak.
Next, add potatoes and quince.
Let simmer for another fifteen minutes, then add finely chopped greens.
Before serving, let it brew.

Tip: so that the meat absorbs better vegetable juice, you can first fry it in lamb fat, and then add onions, carrots and other vegetables for stewing.

Lamb soup with peas

Variation hearty soup where peas are used. There is not much 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 pour it for an hour and a half with cool water.
Put the meat in a saucepan, having washed it in advance. Pour the specified amount of water, place on the stove. Cook on medium heat for forty minutes, removing the foam.
Take out the meat and cut into pieces.
Next, place the soaked peas in the broth and cook for another half hour.
Peel potatoes and onions and chop into large pieces.
Transfer vegetables and meat to the peas, add seasonings, cook until the potatoes are soft. Add parsley.
You can serve immediately.

Tip: From spices, preference should be given to saffron and basil, as well as red pepper.

Cooking meat noodle soup

Many people really like vermicelli soups. They can be made even tastier if cooked on 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.
Transfer the bones to a saucepan, cover with water and boil the broth.
On the a small amount oil, fry the meat until golden brown.
Finely chop the peeled onion.
Peeled carrots or grate coarsely, or cut into thin strips.
Fry the onions and carrots until they are soft, and then add finely chopped garlic and chili here. Fry for another five minutes.
When the broth is ready, pull out the bones, and put the meat and vegetables in their place. Season.
Boil and add vermicelli, mix, add laurel leaves.
Cook three minutes. Then turn off the stove, cover the soup with a lid 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 the soup.

First course recipe with beans

This recipe uses white beans in own juice. But you can boil it in advance yourself.

How long is 3 hours.

What is the calorie content - 38 calories.

How to cook:

Rinse the meat, cut into several portioned pieces and transfer to a saucepan.
Pour in water and let it boil. Remove the foam from above, put one whole peeled onion into the water. Season and cover. Cook until 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 and remove the skin from it, cut the stem. Chop the pulp.
Transfer the beans to a colander and rinse it, let it drain.
Finely chop the greens.
Pull out the meat and cut it into more small pieces, discard the onion, put carrots in the broth.
After ten minutes, add peppers, tomatoes, beans. Cook for another five minutes. Put 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 is cloudy, strain it through a fine sieve before adding the vegetables.

You need to season the soup at the very end, then the broth will remain transparent. If you want more tasty meat, then 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 vermicelli. And for their flavor, you should definitely use a few clove buds, which must be removed before serving.

Although these soups are cooked longer than chicken soups, their special taste makes up for all the disadvantages. Combination juicy vegetables With hearty meat – the best choice for lunch!