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1 dish of lamb recipe. Lamb Soup: Delicious Recipes

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. There are no distinctive features of the preparation of this dish, everything is done by eye and may change in the process.

The only thing that can be noted is the preliminary frying of 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. Put in soup a large number of seasonings and fresh herbs: cilantro, parsley, dill.

The vegetables that make up the soup - potatoes, onions, carrots - are chopped into very large pieces and float in a cauldron along with the meat. 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 put the lamb shank, ribs, shoulder blade, fill it with 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 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, we wrap food package 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.

Put 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 Azerbaijani, bozbash means "gray head", and most likely means a mutton'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 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 the soup with plenty of herbs, sometimes they are served separately in a small bowl. The readiness of the dish can be determined by the meat 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 the onion and chop with chili pepper into small cubes, mix with your hand and leave for ten minutes. We dip the tomatoes in hot water, peel off the peel, cut out the core and chop into a glass of a blender.

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 variants. 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. An unusual combination of interesting flavors.

Soup with lamb in pots

Delicious rich soup you can cook not only on the stove, but also put it in portions in clay pots and simmer 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 canned beans and pour out the brine, it can be taken both white and red, the main thing is that it be 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!

Many do not like to cook lamb because of its specific flavor. However, there are special dishes, the recipes of which are based on a combination of vegetables and lamb. In order for the soup to be tasty, it is best to choose ribs. The meat should be young and look pinkish. Then it will boil well and give great taste and aroma. In general, lamb is very useful. Previously, this meat was considered fatty and high-calorie. But recent studies have shown that lamb contains much more protein. In addition, it is simply impossible to feed a ram with any growth stimulants and antibiotics. That is why now many adherents of pork are switching to lamb meat dishes. Lamb soup is prepared very simply, much faster than our usual borscht. Soup needs a lot of vegetables and herbs. You can add spices if you like, but they are not required.

Ingredients

Lamb - 500 g
Water - 2 l
Onion - 1 pc.
Potatoes - 4 pcs.
Bulgarian pepper- 1 PC.
Carrot - 1 pc.
Tomato - 2 pcs.
Greens - 1 bunch.

Information

First course
Servings - 6
Cooking time - 1 h 0 min

Lamb soup: how to cook

Cooking lamb broth. To do this, the meat is placed in cold water and brought to a boil. The noise must be removed and cooked for about 40 minutes - an hour. Chop the onion into cubes so that it is almost invisible in the soup.

Not everyone loves lamb - it is meat with a slightly specific taste and aroma. If you belong to the group of people for whom lamb is their favorite or one of their favorite types of meat, then the recipes for delicious and fragrant lamb soups with simple preparation proposed in this collection will be useful to you.

Soups with lamb always turn out (of course, provided that the meat is of high quality) very rich, tasty and fragrant. Even with all the desire, having bought good meat, it is impossible to cook such a soup tasteless due to the properties of this wonderful meat. However, it should be borne in mind that they are also quite high in calories, so for those who keep a figure, it is important to keep track of what to cook such a soup with and when to eat it.

Most famous soup lamb is shurpa, a dish of oriental cuisine. Piti soup is also popular. Azerbaijani cuisine, Armenian soup "kyuftu", which is prepared with beef meatballs.

Lamb is a meat that requires attention and time, however, among the recipes for preparing dishes from this meat, there are also simpler ones that require less time, skills, skills and strength compared to the rest. In this collection, we have collected recipes for just such - simple, but very tasty soups with lamb.

As a rule, brisket or shoulder part is used for soups - these parts of meat are best suited for making delicious lamb soup.

Recipe One: Lamb and Potato Soup

You will need: 750g potatoes, 500g lamb, 4 peas, 3 carrots, 2 leeks, thin parsley roots and garlic cloves, 1 bay leaf and onion, 1 bunch of roots for soup - celery, carrots, parsley, ½ each tsp cumin, thyme and marjoram, pepper, salt.

How to cook soup with lamb and potatoes. Put the washed and prepared meat in a saucepan, pour in water so that it just covers it, bring to a boil. Finely chop the roots for the soup, garlic and onions, put together with peppercorns and laurel in the soup, salt, boil without a lid for 1 hour over low heat. Remove the meat from the broth, cut into cubes. Rub the broth through a sieve. Peel the potatoes, finely chop the parsley roots, leek and carrots, put in the mashed broth, season it with cumin, marjoram and thyme, boil for half an hour, put the meat in the soup, heat for 10 minutes, serve.

Recipe two: Light soup with Brussels sprouts and lamb

You will need: 800g of lamb, 750g of Brussels sprouts, 150g of sour cream, 3 cups of meat broth, 2 cloves of garlic and onions, 1 bunch of dill, 2 tbsp. olive oil, cumin, mustard, pepper, salt.

How to cook light soup lamb with cabbage. Cut the meat into cubes, chop the onion and garlic, fry the meat in hot olive oil in a deep saucepan, add the onion and garlic, fry for another 5 minutes, put the cumin and mustard seeds, mix, pepper and salt, pour in the meat broth, boil the soup under the lid for 90 minutes. weak fire. Prepare the cabbage by peeling and washing it, put it in the soup, cook for 15 minutes. Season the sour cream with pepper and salt, chop the dill, add also to the sour cream, mix and season the soup when serving with this sour cream dressing.

Recipe Three: Lamb Soup with Rice

You will need: 120 g of lamb, 30 g of rice, 20 g of onion and carrot, 10 g of lamb fat, 5 g of flour, herbs, pepper, salt.

How to cook lamb soup with rice. Cut the lamb into 2-3 pieces per serving and put in a bowl with chopped mutton fat, fry, pour in water or broth, boil for 1 hour until tender. Finely chop the onion and carrot, fry, add flour, mix, fry for another 2-3 minutes, put the dressing in the soup, boil for 10 minutes at a low boil, pepper, salt. Boil the rice until cooked separately, add salt to the water, put in the soup 5 minutes before it is ready. Serve the soup sprinkled with herbs.

Well, the last two recipes in our selection, according to tradition, are slightly unusual - these are yogurt and Scottish versions of lamb soup. Both are delicious and, although slightly unusual, not at all exotic, prepared from quite familiar ingredients.

Recipe Four: Yoghurt Lamb Soup

You will need: 500 g of lean lamb, 1.5 liters of water, 2 egg yolks, 1 bunch of greens and a glass natural yogurt without additives and sugar, ½ cup of rice, lemon juice.

How to cook yogurt soup with lamb. Pour the meat with water, salt and boil until tender for an hour over low heat, remove from the broth, strain it. Rinse rice, boil in strained broth until tender. Cut the meat into portions, put in the broth 2-3 minutes before the end of cooking rice. Beat the yolks with yogurt, mix with lemon juice and chopped herbs, with vigorous stirring, add the prepared dressing to the soup - hot and freshly removed from the stove, serve.

Recipe Five: Scottish Lamb Soup

You will need: 240 g of lamb, 50 g of celery, 40 g of pearl barley, onions, turnips and carrots, parsley, pepper, salt.

How to make Scottish Lamb Soup. Pour the meat with cold water, bring to a boil, remove the foam, put a whole peeled onion, salt, boil for 1 hour over low heat. Chop the vegetables, put into the broth with pearl barley(it must be washed in advance and scalded with boiling water), boil the soup until it is ready, taking out the meat. Remove the meat from the bones, put it back into the soup, boil for another 5 minutes, removing excess fat, pepper and salt to taste. Sprinkle the soup with chopped parsley before serving.

If you love lamb, then the recipes proposed in this collection will certainly come in handy for you. Easy to prepare, even for inexperienced chefs, these soups are very tasty, fragrant and rich!

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 in 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, a neck, back. Using such meat for broth, you will make it rich.

Delicious lamb soup recipe

Whatever cooking method you use, you will get a rich, hearty meal that you can’t call dietary. There are many options for lamb soups: kharcho, piti, bozbash, lagman, shurpa, khashlama. Each of them has its own distinctive features. How more spices and seasonings you put, the tastier it will be. Be sure to learn how to cook first courses with lamb meat.

Kharcho soup with lamb

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 with other ingredients with similar tastes.

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 tali or thick pomegranate juice).

Cooking method:

Before cooking lamb kharcho soup, pour 3 liters of water into the pan. Cut the meat into large pieces. Place in water and cook the broth over moderate heat for an hour. Remove foam periodically.
To prepare lamb kharcho soup, chop the onion and garlic. Fry them in vegetable oil. When softened, place in the pan. tomato paste, greens, bay leaves, suneli hops. 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.

Piti lamb soup

This dish is traditional for Azerbaijani cuisine. Lamb and chickpea piti soup is always 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 lamb

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 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 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.

Lamb soup with potatoes

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 mixture. 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 soup with lamb - recipe with photo

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. Roast in vegetable oil.
Cut potatoes into strips, add to 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 lamb soup - recipe with photo

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.
chop the carrots Bell pepper, 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: Tomato soup with lamb

Lamb broth is not easy to cook, and not everyone likes such meat, since lamb has a specific taste and aroma. But, despite this, we suggest you cook lamb soup with potatoes today, this particular dish is very tasty and does not have any specific smell!

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 gr.)
Mutton	500 g.	203
Water	2.5-3 liters.
Sweet pepper	1 PC.	27
Canned chickpeas	300 g.
Allspice peas	5-6 pcs.
Salt	taste
Onion	1 PC.	43
Potato	500 g.	83
Spices	taste
Garlic	5-6 cloves	106
Tomatoes	3-4 pcs.	14
fresh greens	taste
Carrot	1 PC.	33
Bay leaf	2 pcs.

Step-by-step recipe for cooking Lamb soup with potatoes with a photo

So let's get down to business:

First, wash the lamb thoroughly, cut into pieces, transfer to a container and fill with cool water.

Put the container with the contents on the fire, let it boil. Remove the foam, add onion, bay leaf and peppercorns to the broth, salt and cook the meat under a closed lid.

Now peel and cut the carrots into strips.

Peel and cut potatoes into cubes.

Wash the sweet pepper, remove the middle with seeds, cut the vegetable into strips.

Scald the tomatoes with hot water, remove the skin, and chop the tomato pulp.

When the lamb is ready, take it out and put it on a plate. Remove the onion and bay leaf from the broth.

When the broth boils again, send the carrots and potatoes to boil, cook the vegetables for 10 minutes.

Now add canned chickpeas, hot and sweet peppers, tomato slices and finely chopped meat here.

Cook the food for another 5 minutes, then turn off the heat, let the soup brew, pour it into bowls. Season with fresh herbs and minced garlic. That's all, hearty, tasty and fragrant soup from lamb with potatoes is ready!

Video recipe Lamb soup with potatoes

Recipe for classic lamb kharcho soup

And we also offer you to cook no less tasty, satisfying and delicious soup lamb kharcho. We will cook this dish according to a classic simple recipe!

So, in order to cook soup according to this recipe, you will need:

Ingredients:

For the broth:
lamb - 2 kg;
onions - 2 heads;
carrots - 2 pieces;
black and allspice in the form of peas - 3 pieces each;
bay leaf - 2 pieces;
parsley root;
celery root;
dried herbs;
star anise;
fresh greens;
salt.

For kharcho:
rice - 0.5 cups;
onions - 3 pieces;
fresh tomatoes - 2 pieces;
garlic - 2 cloves;
parsley, dill, cilantro;
bay leaf - 2 pieces;
coriander - 2 tablespoons;
zira - 2 tablespoons;
black, allspice in the form of peas - 2 pieces;
hot red pepper;
salt - to your taste.

And now let's get to work:

Take a piece of lamb, wash it well, put it in a saucepan and pour in the water here.
Send the container with the contents to the fire, let it boil.
As soon as the liquid begins to boil, remove the foam.
Now send a few onions, carrots, allspice and black peppercorns, bay leaves, roots, dried herbs, star anise and, of course, salt to the broth. Make a low fire, let the meat cook for several hours.
Peel the garlic and mince.
Peel the onion and cut into medium pieces.
Scald the tomatoes, remove the skin and finely chop the tomato pulp.
Now you should wash the greens and chop.
Next, wash the rice grains.
Send bay leaf, coriander, zira, black and allspice in the form of peas, a little red hot pepper into a bowl, add salt and grind the dry ingredients here.
Take a pot, heat it up. Send the melted butter to a heated container and melt.
Send the onion to the melted butter product.
Now collect the fat from the broth and send it to the cauldron with onions, mix and simmer for 5 minutes.
As soon as the broth has evaporated, add the tomato pulp to the onion, mix and simmer the vegetables for a few more minutes.
Then add sugar, simmer for a couple more minutes.
Remove the lamb from the broth, separate the flesh from the bone and cut into small pieces. Send the meat pieces to the pot, simmer the meat with vegetables for 10 minutes.
Strain the broth, put it on the fire again, let it boil.
Send the rice cereal to the boiling broth.
Add grated dry seasoning, after 15 minutes, send pre-prepared herbs and garlic to a container with broth and rice.
Now lay out the fried vegetables, meat here and cook the food for 10 minutes. That's all, after the specified time you will taste royal soup kharcho with incredible taste and flavor!

Enjoy your meal!

The only thing that can be noted is the preliminary frying of 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.

Her Majesty Shurpa

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

Components:

Lamb set - 800 g;
Onions - 2 pcs.;
Sweet pepper - 2 pcs.;
Chili pepper - 1 pc.;
Sour apples - 3 pcs.;
Tomatoes - 4 pcs.;
Coriander - packaging;
Cilantro - a bunch;
Potato - 1 kg;
Sea salt - to taste;
Thyme - to taste.

Preparation: 150 minutes.

Calorie content: 458 Kcal / 100 g.

In a huge cauldron we put the lamb shank, ribs, shoulder blade, fill it with cold water, set a strong flame so that everything boils quickly.

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. The process of making a flour product is 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 a plastic, but not soft dough, wrap it with a food bag and leave it for two hours.

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

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

Bozbash with potatoes

Translated from Azerbaijani, bozbash means "gray head", and most likely means a mutton'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.

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

Soup with lamb in pots

Delicious rich soup can be cooked not only on the stove, but also spread out in portions in clay pots and simmer 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 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.

If you want to get a clear lamb broth, fill half the cauldron with water, bring to a boil, collect the foam, only then pour in another half of the liquid. Garlic croutons or oven-roasted loaf cubes will go well with any lamb soup. Have a delicious lunch and bon appetit!

Lamb differs from any other meat, first of all, in its unique taste. Some people like it, some do not, so this dish is far from for everyone, but only for those people who do not have an aversion to the special taste of lamb. Lamb is very popular in the east and among the peoples of the Muslim world, which is why lamb first courses correspond to these nationalities. In this article, our best chefs share their experience of making lamb soups with photos and step by step instructions.

The most delicious lamb soup - recipes

Kharcho lamb soup

Ingredients:

Lamb - 500 grams
Rice - 4 Art. spoons
Onion - 2-3 Pieces
Garlic - 2-3 Pieces
Tomatoes - 4 Pieces
Salt - to taste
Black peppercorns - to taste
Parsley - to taste
Dill - to taste
Basil - to taste
cilantro - to taste
Bay leaf - 4 pieces
Vegetable oil - 3 tbsp. spoons
Water - 2 Liters

Cooking

Wash and cut the meat into small pieces. Then we put it in a saucepan and fill it with water. We put the broth to cook for 60-90 minutes, in the remaining 30 minutes you can add greens.

Important point(!) Keep an eye on the broth, as soon as the foam starts to come up, you must immediately remove it and reduce the heat so that everything cooks in a slightly gurgling mode.

While the meat is cooking, prepare the tomatoes. We do it this way: wash the tomatoes and pour them with boiling water completely. Remove the skin from them and cut into cubes. We do not waste time, the meat is cooked, and we do not stand still. Cut the onion, throw it into the pan, after pouring vegetable oil there. Fry until golden brown. After that, add a couple of tablespoons of broth to the onion and leave it on low heat. After 5 minutes, add the previously prepared tomatoes and leave for another 10 minutes.

The meat is almost cooked, which means it's time to add the contents of our pan to the pan and wait until the broth boils, after which we add the rice. The broth should boil again and now you need to reduce the heat and let the soup boil. After a couple of minutes, add the bay leaf, basil and peppercorns. Cook for another 5 minutes.

The soup is almost ready, it remains only to add garlic, parsley, dill and cilantro. Cook for another 2 minutes and let it brew for about 1 hour. Then your soup is ready.

Soup with lamb and mash

Lamb ribs or lamb neck are suitable for making soup broth. Cook the soup over low heat, skimming off the foam so that the broth is clear. Mash before laying in the soup can be filled with water and left for a few. Then it will cook very quickly.

Ingredients:

lamb ribs - about 800g
water - 2.5 l
onion - 2 pcs.
carrots - 1 pc.
tomatoes - 4-5 pcs.
vegetable oil for frying
mash - ¾ cup
suneli hops - 1 tsp
pepper (peas) - to taste
salt - to taste
fresh herbs - to taste.

Cooking

Rinse mash, pour cold water and leave for several hours or overnight.

Rinse lamb ribs, put in a saucepan and cover with water. Bring to a boil and drain the water. Wash the ribs again, return to the pot, add water and bring to a boil again. Reduce the heat to a minimum and cook the broth, removing the foam with a slotted spoon. Salt the broth, add a whole peeled onion, peppercorns and cook covered over low heat for 1.5-2 hours.

Add mung beans to the finished broth and continue cooking. At this time, cut the second onion into thin half rings, the tomatoes into slices, and the carrots into strips. Wash the sweet pepper, cut in half and cut into strips.

Fry the onion in vegetable oil until golden brown. Then add the carrots and fry for a few more minutes until they are soft. Finally, put the tomatoes, sweet peppers into the pan, season the vegetables with salt and simmer until the excess moisture has evaporated.

Add suneli hops to vegetables and mix. When the meat in the broth becomes soft, add the fried vegetables to the soup. Boil over low heat for about 10 minutes. Remove soup from heat lamb ribs with mash, add chopped greens and mix. Cover with a lid, let the soup brew for 10 minutes and serve the dish to the table.

Shurpa: lamb soup

Shurpa with lamb meat is an international dish. This is a complete meal that combines the first and second courses for lunch. Delicious and satisfying. For Uzbeks, it is a healing agent, as it combines lamb, hot pepper, onion. Helps to get rid of colds. If you are preparing a dish in nature, then 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:

Garlic - 3 cloves;
Carrot - 2 pcs.;
Lamb - 1 kg.;
cilantro;
Bow - 2 pcs.;
Parsley;
Potato - 4 pcs.;
Salt;
Black pepper.

Cooking:

Cut lamb into cubes. For the preparation of shurpa, the meat of a young ram from the hip part is used. The main thing is that the pieces of chopped meat are large;
Transfer the meat to a cauldron and pour water over it. The liquid should be 2/3 higher than the meat. Boil;
Peel the onion and add whole to the soup;
The foam is constantly removed with a spoon;
Cook for an hour and a half;
Add carrots and garlic. Boil for half an hour;
Potatoes should be chosen strong varieties, which do not boil during cooking. Clean and add to the cauldron; Five minutes before the end of cooking, add herbs and spices.

Lamb broth soup with Brussels sprouts

Our hostesses rarely use Brussels sprouts. However, many dishes, such as lamb soup, will benefit if the recipe contains some kind of ingredient that is not the most delicious for someone. But this vegetable contains a lot of useful vitamins, the high content of vitamin C is especially important.

Ingredients

lamb meat 800 g;
Brussels sprouts 700;
rich meat broth - about a liter;
sour cream 100 g;
garlic;
dill;
olive oil;
caraway;
mustard;
pepper and salt.

Cooking

Cut the meat into small pieces, as well as chop the onion, garlic.

For cooking, take a good deep pan. Fry chopped meat in olive oil, add onion and garlic, and then put cumin, mustard seeds, mix everything thoroughly, salt. Now to vegetable mix you can add broth and cook the workpiece for about an hour and a half.

Cabbage cooks very quickly, so it is added at the end, determining fifteen minutes for cooking.

Of course, the vegetable is pre-peeled and cut. To serve, we prepare a delicious sour cream dressing, adding seasonings such as black pepper, salt and dill to the main ingredient.

Shulyum with lamb and vegetables

Shulum is a thick and rich soup in meat broth with various vegetables. Very, very fragrant, very, very rich and incredibly tasty! Often such a soup is cooked on a hunt with game, on a fire with smoke. Imagine how delicious it is! Shulum is not shulum without fragrant greenery, so prepare a large bunch.

Ingredients

lamb on the bone 700 gr
potatoes 3 pcs
onion 1-2 pcs
tomatoes 2 pcs
eggplant 1 pc
carrots 2pcs
garlic 3 tooth
sweet pepper 1 pc
hot peppers chili 1 pc
green cilantro, parsley, dill large bunch

Cooking

Cut the lamb into large pieces, add water and cook for 1-1.5 hours over low heat. It is better to take with a bone, so it will turn out rich and fragrant. Remove the foam, salt a little at the end.
While meat and shulum broth are cooking, fry onions and carrots until golden brown.
The broth is ready, put coarsely chopped potatoes into it and cook for 10-15 minutes.
Then add carrots with onions, tomatoes, sweet and hot peppers, diced. Bring to a boil and cook for 5-7 minutes. Cut the eggplant into large rings, and then into quarters. Send them to Shulum.
Boil the shulum until the potatoes are ready on low heat. At the end, bring the taste of the soup to the desired salt. Grind a bunch of greens and garlic. 1-2 minutes before readiness, put greens and garlic into the shulum. Let it brew for 10-15 minutes. Enjoy your meal.

Soup with lamb and spinach

Ingredients

lamb - 1000 g
beets - 1 pc.
carrot -1 pc.
spinach - 1 bunch
cabbage - 200 g
onion - 1 pc.
lemon juice - 1 tbsp. l.
tomato puree - 200-300 g
garlic - 3 cloves
potatoes - 5-6 pcs.
greens bay leaf - 2-3 pcs.

Cooking

Rinse the meat well and place in a bowl. Pour in cold water and bring to a boil. Then we remove the foam, as much as possible, and then cook until tender, at least 2 hours. There is time to prepare the rest of the products. We do this about half an hour before the meat is ready.

Finely chop the cabbage. Wash the spinach under running water and finely chop. Wash, peel and grate beets and carrots on a coarse grater. We clean the onion from the husk, wash and finely chop. Wash potatoes, peel and rinse again. Cut into small pieces. Put the grated beets in a small saucepan and add the tomato puree, 1 glass of water and lemon juice. We put on fire and simmer over low heat for no more than ten minutes.

Meanwhile, the meat is cooked. We filter the broth, and cut the meat into small pieces and return it to the broth. Salt and pepper to taste and add bay leaf. After that, put the grated carrots and onions. Cook for no more than 15 minutes, and then add spinach and cabbage. After another 10 minutes, add the beets stewed in tomato puree, and chopped potatoes.

Cook for about 25 minutes until the potatoes are cooked through. At this time, we clean the garlic, wash it and pass it through the garlic maker and, at the end of cooking, add it to the borscht. Cover with a lid and remove from heat. Let it brew for another 10-15 minutes. Season the finished borscht with sour cream and sprinkle, if desired, with finely chopped herbs.

Turkish soup with lamb

Ingredients

300 g lamb pulp
1 medium onion
1 medium carrot
2 l meat broth
2 tbsp. butter spoons
2 tbsp. spoons wheat flour
2 egg yolks
2 tbsp. spoons of lemon juice
Ground red pepper

Cooking

Wash the lamb, dry it, cut into small pieces. Peel onions and carrots. Pour the broth into a saucepan, put the meat and vegetables, bring to a boil and cook over low heat for about 3 hours, periodically removing the foam.
Remove the pan from the heat, remove the meat, strain the broth. Cut the meat into very small pieces, return to the pan along with the broth.
Heat up in a frying pan butter, fry flour on it without changing color. Add beef broth one tablespoon at a time until you get a smooth, thick sauce. Pour the sauce into the soup pot. Stir.
Beat egg yolks with lemon juice, dilute with a small amount of broth, pour the mixture into a saucepan, salt to taste. Remove from fire. Sprinkle with crushed red pepper when serving.

How to choose the right lamb

Choose meat of a light shade, with white elastic fat. Remember that red, wiry or loose meat with yellowish fat is found only in old sheep, and when cooked it will be too dry and tough. The most delicious dishes are obtained from a young lamb.
The unpleasant smell of meat should alert - this indicates either the respectable age of the animal, or that the ram was not castrated, which significantly worsens the taste of the dish.
For cooking, take the neck, shoulder, brisket, for frying - the back leg, for cutlets - the shoulder blade and the neck part, for baking - the kidney part and the back leg, for pilaf and stew - the shoulder blade and brisket, for chops - loin and sirloin.

Secrets of cooking delicious lamb

Even the most delicious lamb soup recipe requires special attention and knowledge of certain subtleties:

Do not keep the meat on fire for too long, otherwise it will become dry.
Perfect option- roasting meat in a sleeve or foil, as this method makes lamb refined and tender.
Before cooking, marinate the meat in any sauce - for example, in sour apple with garlic, which will kill unpleasant odors and give the lamb a piquant aroma, and the apple will soften the meat and enrich its taste. Popular marinades with olive oil and red wine, yogurt and cardamom, lemon with herbs, soy sauce and spices. The minimum marinating time is 1 hour, and on average it is recommended to marinate meat for 10-12 hours, depending on the age of the ram.
Lamb goes well with cumin, thyme, oregano, marjoram, rosemary, parsley, ginger, mint and saffron. Many people add thyme, curry, mustard, juniper, barberry, cilantro and cinnamon to marinades, and cooks advise not to spare spices, seasonings and fragrant herbs for meat, which enrich its taste and aroma.
If you put a piece of lamb fat down when frying, the meat will be tastier.
Serve the lamb on the table immediately, otherwise the fat will harden, and the dish will turn out tasteless. For piquancy, you can coat the finished meat with garlic, spices, mustard, horseradish and sprinkle with herbs.

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 and many years of experience recipes. The 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 varieties of lamb soups.

Kharcho soup from lamb

To prepare the dish, you need about half a kilogram of lamb brisket, one onion, carrots, parsley root, a few pieces of tomato, sweet pepper, black pepper, garlic, rice, bay leaf and salt.

For soup, fatty lamb brisket is best, which must be cut in half, and then along the ribs, trying to make the pieces even and beautiful. The meat should be fried in a deep frying pan along with onion and parsley root, then put everything in a saucepan with cold water, salt and cook the soup for half an hour over low heat.

While the meat is being cooked, it is necessary to rinse, peel the tomatoes and pass them through a meat grinder. The same must be done with sweet pepper and rice. After the meat broth is ready, you need to add a mixture of tomatoes, peppers and rice to it. Cook until the rice is ready. Bay leaf, black pepper and crushed garlic are added to the already prepared dish, hot pepper if desired - the whole dish is ready, it can be carried to the table. In terms of time, kharcho soup is akin to cooking ordinary soup, it will take no more than 1 hour of constant monitoring of the dish to get excellent results.

Piti - delicious lamb dish

Petey- a kind 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 can be seen, one of necessary ingredients is peas, therefore, 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 of it must be cooked separately, also served in pots, therefore, having given the idea of \u200b\u200bcooking a dish, you must first stock up on the necessary utensils.

Onions, meat, cherry plum and peas soaked for the right time are laid 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 laid out in a cauldron, the dish is again put in the oven, covered with a lid and stewed in this state for about 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 a little 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, with which it is covered in two layers.

Delicious and fragrant 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 to be enough for each guest.

Lamb soup with homemade cheese

To prepare lamb soup, you need lamb meat, preferably fillet, some meat on the bone, garlic, bay leaf, butter, flour, milk, homemade Irish cheese, carrots, leeks, potatoes, black ground pepper and salt.

Lamb, along with the bones, is placed in a saucepan, poured with water and boiled over low heat. Chopped onion, bay leaf 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 meat was boiled and finely chopped vegetables are added in turn. All ingredients should be mixed and boiled 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, barley, parsley, pepper and salt - all these ingredients, in the right consistency, fit into a simply excellent dish called Scotch Lamb Soup.

Lamb meat is laid out in a saucepan and cooked until tender for an hour, periodically the meat broth must be stirred and the foam removed with a special ladle. The broth should be salted, put one head of onion in it and boil. After the meat is ready, you need to add the 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 completed, sprinkle the soup with chopped parsley, pepper, salt and pour into deep plates.

Lamb soup with cucumbers

What could be easier than making soup, but in fact, 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, what time is allotted for cooking and preparing meat and vegetables.

To make lamb soup, you need a dark soy sauce, sesame oil, lamb fillet, chicken bouillon, sea salt, white pepper, cucumber and rice vinegar.

The 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 the chicken broth, for which you need to boil the chicken ribs, boil the broth, add salt and pepper to it, reduce the heat and continue cooking the dish further.

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 so that it does not cool down. 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 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 soup with lentils

In order to prepare the dish, you need parsley, salt, pink lentils, hot peppers, 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 - in oblique lines, pepper into two halves. The garlic must be peeled and crushed in a garlic maker, and the greens should be finely chopped.

Boil the oil in a saucepan with a thick bottom, 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 more minutes.

At the very end of cooking, you need to add the washed lentils and bay leaf, cook for the next 15 minutes, put the parsley on top and cover with a lid. After a few minutes, the soup should be removed from the stove and let it brew for 20 minutes, covered with a kitchen towel. The finished dish is poured into bowls, or deep plates and served at the table.

Lamb and plum soup

A real cook doesn't need too many ingredients for soup, just lamb brisket, onions, a few glasses of rice, yellow plums, ghee, parsley, pepper, and salt.

The brisket should be washed, cleaned of veins and fat, cut into small pieces. The meat must be put in a saucepan, pour cold water and cook until cooked, then remove the lamb from the resulting broth, set it aside, strain the broth and let it cool.

The onion must be cut very finely and fried in a frying pan in sunflower oil. Rinse rice, sort and leave for a while in cold water.

Boiled meat must be transferred to a saucepan, pour strained boiled broth, add fried onions, rice, washed yellow plums, salt and pepper, cook until rice is ready. As soon as the rice is ready, the soup must be turned off and sprinkled with finely chopped parsley, in this form it should be served on the table. It is important to remember that there should not be too much rice, because the dish is still a soup, not a pilaf. The best option is 4-5 tablespoons of rice.

Lamb soup with tomatoes

For soup, you need lamb pulp, its fat content should be maximum, several large juicy tomatoes, carrots, onions, parsley, sweet peppers, garlic, dill, bay leaves, vegetable oil, salt and pepper.

Lamb should be cut into small pieces, in the same way it is necessary to cut 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 heat, but so that the meat is constantly boiling.

Tomatoes and peppers must be passed through a meat grinder several times, so that a homogeneous mixture is obtained.

After the meat is ready, you need to add a mixture of tomatoes and peppers to it and cook for another 15-20 minutes until fully cooked. As soon as the soup acquires a beautiful golden-red color, it must be removed from the stove and poured into plates.

Lamb soup with chickpeas and vegetables

To prepare the soup, you need about 500 grams of lamb meat on the bone, a glass of chickpeas, potatoes, carrots, celery, garlic, vegetable oil, hot peppers, cumin, coriander, mustard seeds, paprika, parsley and salt.

Peas must be soaked in cold water overnight. Wash the mutton, remove films and excess fat, pour water, put on the stove and bring to a boil, periodically removing the foam as it appears. Cook the meat for about 30 minutes, after which you need to add 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 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 potatoes to it and cook all the products for about 10-15 minutes, then throw the fried vegetables and hot peppers into the soup. Seeds of coriander, mustard and zira are ground in a mortar to a state of powdery mass and spread in soup along with paprika. Salt the soup and cook for another 8-10 minutes over low heat. The last ingredient to add to the soup is finely chopped parsley, which is tossed in the last minute of frying.

The finished dish must be removed from the stove, covered with a tight lid and let it brew for 10-15 minutes, then pour into plates.

So, there is absolutely nothing complicated in cooking 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, of course, lamb, the choice of which is the most important in cooking lamb soup.

No dinner is complete without first courses. Their diversity is amazing. A place of honor in cooking is occupied by lamb soup. Its recipes came to us from the East and the Balkan countries. Shurpa is considered the most popular lamb soup. But the variety of these soups does not end there. You will be convinced of this now.

Cooking a hearty lunch

Today we will discuss how to cook a fragrant and mouth-watering lamb soup. Recipes, what is the most delicious and much more you will learn in this article.

Many housewives try to cook first courses. Lamb kharcho soup occupies a special niche in cooking. Each woman has her own recipe for its preparation, she knows how to please her household. But in terms of popularity, kharcho soup is not among the first. The well-known Shurpa receives the palm.

Compound:

0.5 kg lamb ribs;
2 onion heads;
1 carrot;
3 pcs. fresh tomatoes;
6-7 pcs. potato tubers;
salt and spices to taste;
1-2 pcs. sweet peppers.

Cooking:

Many of us remember the famous film "Prisoner of the Caucasus". And the phrases from this film have become winged. Remember how Yuri Nikulin said: “I poured lamb soup kharcho into the abyss.” The recipe for making such an appetizing, unusually tasty and savory dish simple enough. Even an inexperienced hostess will master it.

Compound:

0.7 kg lamb fillet;
1 st. rice cereal;
onions - 2 heads;
2 tbsp. l. tomato paste;
2 tbsp. l. refined sunflower oil;
garlic cloves - 2-3 pcs.;
parsley and cilantro - to taste;
spices and salt to taste.

Cooking:

"Lagman" - royal dish

Such a first course is not cooked every day, because it takes a lot of time. If you use ready-made noodles, then Lagman will become your favorite lamb soup.

Compound:

0.8 kg of sifted flour;
lamb fillet - 0.8-1 kg;
1 egg;
150 g of green beans;
1 garlic head;
2 pcs. sweet peppers;
2 pcs. tomatoes;
a bunch of cilantro, dill, feather onions;
50 ml refined sunflower oil;
1 ½ st. filtered water;
1 tsp paprika;
0.1 kg of celery;
1 head of onion;
salt and spices to taste.

Cooking:

Cool the filtered water a little and pour it into a convenient bowl.
Dissolve salt in water.
Gradually add the sifted flour and beat in the egg.
We make a kneading dough, it should turn out elastic and elastic.
Wrap the dough with cling film food products and send it to the refrigerator for a couple of hours.
In the meantime, prepare all the vegetables.
Cut lamb into bite-sized pieces.
In a thick-walled dish, preferably a cauldron, pour sunflower oil and warm it up.
We spread the meat, after a few minutes add the chopped onion.
Fry for about five minutes and add chopped celery and spices, with the exception of ground paprika.
Add the rest of the vegetables, except for the green beans.
We fill everything necessary quantity filtered water and cook for about 1-1.5 hours.
Sending last green beans and paprika.
Let's get back to the test.
We make them harnesses of the right size.
We stretch each strip of dough, and then fold it on a plate in the shape of a snail.
To make noodles, we wrap the made flagella around our fingers in the form of an infinity sign.
Immerse the finished noodles literally for 2-3 minutes in well-boiling salt water.
We lay out the boiled noodles in portioned plates, and pour the cooked soup on top.
It remains to decorate "Lagman" with finely chopped greens.

Easier and tastier does not happen!

You can cook for your household delicious soup lamb with rice. This combination of products is considered the most popular in the countries of the East. The first dish turns out to be rich, but at the same time light and well digestible.

On a note! Various flavors can be added spicy seasonings and spices. But their absence will not affect the taste of the soup. Still, it will turn out very appetizing and fragrant.

Compound:

0.5 kg lamb;
2 pcs. potato tubers;
1 head of onion;
rice cereal - 3 tbsp. l.;
butter - 30 g;
high-grade flour - 1 tbsp. l.;
greens - 2 tbsp. l.;
laurel leaves - 2 pcs.;
1 carrot;
salt and spices to taste.

Cooking:

Traditionally, we start with the preparation of meat.
Lamb is pre-defrosted in a natural way.
We chop it into portioned pieces and put it in a pan.
Pour the meat with filtered water and cook the broth.
As soon as the liquid boils, add the bay leaves.
The resulting foam must be removed with a slotted spoon.
We clean the vegetables, rinse with running water and chop.
We cut the potatoes into cubes, it is advisable to chop the carrots on a grater.
Rice groats are washed and boiled until half cooked in a separate pan.
Put the cooked rice in a colander and rinse.
We send the potatoes to the broth.
When the root crops are almost ready, add the rice.
Heat sunflower oil in a frying pan.
First add chopped onions, and after a couple of minutes - carrots.
We introduce the sifted flour and softened butter.
Saute vegetables until tender and add to soup.
Cook the soup for another quarter of an hour.
Before serving, add finely chopped greens to the soup to taste.

1 dish of lamb recipe. Lamb Soup: Delicious Recipes

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Ingredients

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Ingredients

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Her Majesty Shurpa

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"Lagman" - royal dish

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