Lamb soup - 7 recipes, which is the most delicious?

Soup cooked with lamb, rich, aromatic and tasty. This dish cannot be ruined due to the qualities of this healthy meat. The soup is high-calorie and nutritious. Bones from the back, shoulder blade or neck are suitable for the dish. If you want a clear broth, you should use large pieces. Lamb connoisseurs recommend preparing soup from female meat. Color helps to distinguish. It is darker in the female, it has less fat and smells more pleasant than the meat of the male.

Shurpa: a classic recipe for making mutton soup

Shurpa with lamb meat - an international dish. This is a complete meal that combines the first and second courses for lunch. Tasty and satisfying. It is a healing remedy for Uzbeks, as it combines lamb, hot pepper, and onion. Helps to get rid of colds. If you cook a dish in nature, use a cauldron. To feel all the charm and aroma of seasonings, making a rich soup, you need to cook it for a long time.

Ingredients:

• lamb - 1 kg;
• potato - 4 pcs.;
• garlic - 3 cloves;
• carrots - 2 pcs.;
• black pepper.
• cilantro;
• onion - 2 pcs.;
• parsley;
• salt.

Cooking:

1. Cut the lamb into cubes. For the preparation of shurpa use the meat of a young sheep from the hip. The main thing is that the pieces of chopped meat are large.
2. Transfer the meat to the cauldron and pour water. The liquid should be 2/3 higher than meat. Boil.
3. Peel the onion, add the whole head without cutting into pieces.
4. Peel off the foam as it forms.
5. Cook an hour and a half.
6. Add carrots and garlic. Boil for half an hour.
7. Choose strong varieties of potatoes so that they do not boil during cooking. To clear and add to a cauldron.
8. Five minutes before the end of cooking, sprinkle with herbs and spices.

Bozbash: traditional Azerbaijani mutton soup

 

The national dish of the Caucasian people is prepared on a lamb broth and seasoned with vegetables. It gained popularity due to the use of mandatory ingredients: chestnuts and Turkish peas (nat, chickpea). In our country, chestnuts are usually replaced with potatoes. Different vegetables are used depending on the season. Before adding to the soup, the meat must be fried.

Ingredients:

• lamb - 700 g;
• water - 5 liters;
• Bulgarian pepper - 3 pcs.;
• tomatoes - 3 pcs.;
• eggplant - 1 pc.;
• carrot - 3 pcs.;
• quince - 2 pcs.;
• cilantro - 30 g;
• parsley - 30 g;
• green onion - 30 g;
• zira;
• saffron;
• Turkish chickpeas - 120 g;
• coriander;
• basil;
• potato - 3 pcs.;
• thyme;
• black pepper;
• onion - 4 pcs.;
• salt;
• hot red pepper - 1 pod.

Cooking:

Like all Caucasian dishes, it is best to cook in a cauldron, but a cast-iron pan with thick walls is suitable at home.

1. Soak the peas in advance.
2. Rinse the meat.
3. Pour water into the cauldron and place the meat.
4. Boil.
5. Reduce heat and skim.
6. Pour salt and pepper.
7. Peel one carrot and onion, add to the broth without slicing.
8. Cook an hour.
9. Cut the onion into thin rings.
10. Bulgarian pepper peeled stalk and seeds, cut into strips.
11. Cut carrots into thin strips.
12. With eggplant, cut the peel, cut into pieces.
13. Pour the tomatoes with boiling water, put in cold water. Remove the skin, cut into pieces.
14. After peeling potatoes, cut into large pieces. To fill with water.
15. Quince to get rid of the core, cut into slices.
16. When the meat is cooked, remove from heat. Get the lamb, cut into pieces.
17. When the broth has cooled, strain.
18. Wash, dry.
19. Heat over high heat, add oil or mutton fat.
20. Transfer meat and fry until golden brown, stirring regularly.
21. Add the onion. Fry until soft.
22. Arrange the carrots. Simmer until tender.
23. Pour coriander and zira one pinch.
24. Add bell peppers and tomatoes.
25. Stew for 15 minutes.
26. Pour the lamb broth into the fried mixture.
27. Drain the liquid from the peas and add it to the cauldron.
28. Put hot pepper and wait for it to boil.
29. Boil for half an hour.
30. To salt. Transfer quince and potatoes.
31. Boil for 20 minutes. Pour saffron and basil.
32. Remove from heat. Close the lid. Insist half an hour.

Lamb Kharcho Soup

More materials: lamb kharcho

This thick soup with a spicy taste must be cooked with lamb meat.

Ingredients:

• lamb brisket - 450 g;
• ground black pepper - 2 g;
• rice - 50 g;
• onion - 2 heads;
• hops-suneli - 2 g;
• sunflower oil - 2 tbsp. spoons;
• ground cinnamon - 2 g;
• cloves - 2 g;
• tkemali - 2 tbsp. spoons;
• tomato puree - 45 g;
• adjika - 15 g;
• garlic - 5 cloves;
• chili pepper - 7 g;
• cilantro - 25 g;
• water - 150 ml.

Cooking:

1. Soak the rice in advance.
2. Cut the breast into pieces. Pour in water and cook.
3. Finely chop the onion and sprinkle with freshly ground black pepper. Be sure to mix with your hands.
4. Fry tomato puree in oil.
5. Chop the garlic. Finely chop the greens. Mix.
6. Pour onion and pepper, rice, tomato puree into the broth.
7. Cook until all foods are tender.
8. Chili peppers cut into rings.
9. At the end of cooking, shift the tkemali sauce, herbs with garlic, suneli hops, cloves, cinnamon, adjika, chili pepper.
10. After boiling, cook for five minutes.

Lamb noodle soup

 

For the broth, the meat should be with a bone, it is good to use ribs. With them, the soup comes out delicious and rich.

Ingredients:

• lamb - 1.5 kg;
• carrot - 2 pcs.;
• onion - 2 pcs.;
• eggs - 2 pcs.;
• flour - 150 g.

Cooking:

1. Separate the lamb from the bone, cut into small pieces. Wash. Together with the bones, place in water. Boil for an hour and a half.
2. Cook the noodles while cooking the broth. To do this, mix the eggs with flour. If the dough is sticky, add more flour. Roll it out very thinly. Cut into strips. When rolling out the dough, the table should not be dusted with flour, otherwise the liquid in the soup will not be transparent.
3. Peel the onion, cut into rings.
4. Grate the carrots.
5. Fry vegetables and add to broth.
6. Constantly stirring the soup, place the noodles in portions. Cook for 10 minutes.

More materials:lamb soup recipe

Pot of lamb soup

Ingredients:

• lamb - 700 g;
• potatoes - 700 g;
• carrots - 250 g;
• eggplant - 400 g;
• tomatoes - 400 g;
• Bulgarian pepper - 300 g;
• onions - 300 g;
• black pepper;
• peas; peas;
• thyme - 2 g.
• salt.

Cooking:

1. Chop the onion.
2. Peel the carrots and cut into circles.
3. Cut the meat into small cubes, put on the bottom of the pot.
4. Put a layer of carrots and onions on top.
5. Add 4 peas of black pepper.
6. Pour in water so that vegetables hide in the liquid.
7. Close the lids.
8. Place in the oven.
9. Stew for half an hour.
10. Dice the eggplant. They can be replaced with zucchini.
11. If the tomatoes are small, just cut in half. If large - in pieces.
12. Remove the seeds from the pepper and cut into slices.
13. Peel the potato and cut into slices.
14. Add potatoes to each pot, eggplant and pepper on top. Then add the tomatoes and thyme.
15. To fill with water.
16. Close the lid. Bake in the oven for an hour.

Lagman recipe

 

Lamb without bone is suitable for this dish. It is prepared using special noodles; in its absence, it can be replaced with pasta or spaghetti. This soup is quickly cooked, in time it will take no more than an hour.

Ingredients:

• lamb fillet - 400 g;
• potato - 4 pcs.;
• celery;
• spaghetti - 500 g;
• cilantro;
• star anise;
• garlic - 5 cloves;
• carrot - 3 pcs.;
• tomatoes - 3 pcs.;
• onion - 4 pcs.;
• sweet pepper - 3 pcs.;
• saffron;
• tomato paste - 75 g;
• sunflower oil;
• parsley;
• dill;
• red bell pepper;
• caraway;
• red pepper bitter.

Cooking:

1. Cook pasta. Put in a colander, rinse.
2. Peel and chop the onion.
3. Heat oil in a frying pan, add onion.
4. Cut the meat into pieces. Arrange to bow. Fry for seven minutes, stirring regularly.
5. Peel the carrots, cut into slices. Move to meat. Season with tomato paste. Fry over a minimum heat for 10 minutes.
6. Pepper to clear the seeds. Peel the tomato. Dice. To make the dish look beautiful, choose different colors of pepper.
7. Transfer to meat. Fry for five minutes.
8. Pour two glasses of water into the pan.
9. Peel the potato. Cut into pieces. Add to meat.
10. Add all the spices. From this sauce will be fragrant. To salt.
11. Cover and boil for 15 minutes.
12. Finely chop the greens.
13. Skip the garlic through the garlic.
14. Pour pasta with sauce, add garlic, sprinkle with herbs.

Lamb soup with potatoes

Ingredients:

• lamb - 1.2 kg;
• chickpeas - 200 g;
• potato - 4 pcs.;
• sweet pepper - 2 pcs.;
• carrot - 2 pcs.;
• dried hot pepper - 2 pcs.;
• leeks - 70 g;
• garlic - 3 cloves;
• onion - 2 pcs.;
• tomatoes - 4 pcs.;
• pepper - 3 g;
• Lavrushka - 4 leaves;
• Uzbek spices;
• salt.

Cooking:

1. At night, peas chickpeas pour water. In the morning, drain the liquid. Rinse the chickpeas.
2. Wash the meat and add water. Put to cook. Constantly remove foam.
3. Pour peas. Boil. Set the fire to a minimum and cook for an hour and a half.
4. Peel potato tubers, chop. Place in broth. Boil for half an hour.
5. Peel and chop the carrots.
6. Cut the onion into strips.
7. Add vegetables to the broth.
8. Peel sweet peppers from seeds, cut into cubes.
9. Leek - rings. Tomatoes - slices. Add to soup. Cook for 30 minutes.
10. Chop the garlic.
11. Add lavrushka, spices, garlic, hot pepper to the soup. To salt. Cook for 20 minutes.

Try all the recipes and find out what is the most delicious lamb soup.