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How to cook lamb soup. Lamb Soup Recipes

Soup cooked with the addition of lamb meat, rich, fragrant and tasty. This dish is impossible to spoil thanks to the qualities of this healthy meat. The soup is rich and nutritious. Bones from the back, shoulder blade or neck are suitable for the dish. If you want to receive clear broth, should be used large pieces. Lamb connoisseurs recommend cooking soup from female meat. Color helps to distinguish. In the female, it is darker, it has less fat and smells more pleasant than the meat of the male.

Shurpa: a classic recipe for 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 cook a dish in nature, use a cauldron. To feel all the charm and aroma of spices by making rich soup, it takes a long time to cook it.

Ingredients:

lamb - 1 kg;
potatoes - 4 pcs.;
garlic - 3 cloves;
carrots - 2 pcs.;
black pepper.
cilantro;
onions - 2 pcs.;
parsley;
salt.

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, add the whole head, without cutting into pieces.
Remove foam as it forms.
Cook for an hour and a half.
Add carrots and garlic. Boil for half an hour.
Choose strong varieties of potatoes so that they do not boil soft during cooking. Clean and add to pot.
Five minutes before the end of cooking, add herbs and spices.

Bozbash: traditional Azerbaijani lamb soup

The national dish of the Caucasian people is cooked on lamb broth and seasoned with vegetables. Gained popularity due to the use of mandatory ingredients: chestnuts and chickpeas (nat, chickpeas). We usually replace chestnuts 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;
potatoes - 3 pcs.;
thyme;
black pepper;
onions - 4 pcs.;
salt;
hot red pepper - 1 pod.

Cooking:

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

Soak the peas ahead of time.
Wash the meat.
Pour water into the cauldron and place the meat.
Boil.
Reduce heat and skim off foam.
Sprinkle salt and pepper.
Peel one carrot and onion, add to the broth without cutting.
Prepare an hour.
Cut the onion into thin rings.
Peel the bell pepper from the stalk and seeds, cut into strips.
Cut carrots into thin strips.
Peel the skin off the eggplant, cut into pieces.
Pour boiling water over tomatoes, put in cold water. Remove the skin, cut into pieces.
After peeling the potatoes, cut into large pieces. To fill with water.
Quince to get rid of the core, cut into slices.
When the meat is cooked, remove from heat. Take out lamb, cut into pieces.
When the broth has cooled, strain.
Say wash, dry.
Heat on high heat, add butter or mutton fat.
Add meat and fry until golden brown, stirring regularly.
Add onion. Fry until soft.
Move the carrot. Simmer until done.
Pour coriander and zira one pinch each.
Add bell peppers and tomatoes.
Simmer for 15 minutes.
Pour the lamb broth into the fried mixture.
Drain the liquid from the peas and add it to the cauldron.
Put hot pepper and wait for boiling.
Boil for half an hour.
Salt. Transfer quince and potatoes.
Boil 20 minutes. Sprinkle in saffron and basil.
Remove from fire. Close the lid. Leave for half an hour.

Kharcho soup from lamb

This thick soup with a spicy flavor is sure to be prepared with lamb meat.

Ingredients:

lamb brisket - 450 g;
ground black pepper - 2 g;
rice - 50 g;
onions - 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:

Soak the rice ahead of time.
Cut the brisket into pieces. Pour in water and boil.
Finely chop the onion, sprinkle with freshly ground black pepper. Be sure to mix with your hands.
Fry tomato puree in oil.
Mince the garlic. Cut greens finely. Mix.
Pour onion with pepper, rice, tomato puree into the broth.
Cook until all foods are soft.
Chili pepper cut into rings.
At the end of cooking, transfer the tkemali sauce, herbs with garlic, suneli hops, cloves, cinnamon, adjika, chili peppers.
Once it boils, 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 tasty and rich.

Ingredients:

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

Cooking:

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.
While preparing the broth, prepare the noodles. To do this, mix the eggs with flour. If the dough is sticky, add more flour. Roll out very thin. 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.
Peel the onion from the husk, cut into rings.
Grate carrots.
Saute vegetables and add to broth.
Stirring the soup constantly, place the noodles in batches. Boil 10 minutes.

Soup with lamb in pots

Ingredients:

lamb - 700 g;
potatoes - 700 g;
carrots - 250 g;
eggplant - 400 g;
tomatoes - 400 g;
Bulgarian pepper - 300 g;
onion - 300 g;
black pepper;
peppercorns;
thyme - 2 g.
salt.

Cooking:

Chop the onion.
Peel the carrots and cut into circles.
Cut the meat into small cubes, put on the bottom of the pot.
Put a layer of carrots and onions on top.
Add 4 black peppercorns.
Pour in water to cover the vegetables in the liquid.
Close with lids.
Place in oven.
Simmer for half an hour.
Cut eggplant into cubes. They can be replaced with zucchini.
If the tomatoes are small, just cut in half. If large - in pieces.
Remove the seeds from the pepper and cut into pieces.
Peel potatoes and cut into pieces.
Add potatoes to each pot, eggplant, pepper on top. Then add tomatoes and thyme.
To fill with water.
Close the lid. Bake in the oven for an hour.

Recipe for Lagman

Boneless lamb is suitable for this dish. It is prepared using special noodles, in its absence, you can replace it with pasta or spaghetti. This soup is quick to prepare, it will take no more than an hour in time.

Ingredients:

lamb fillet - 400 g;
potatoes - 4 pcs.;
celery;
spaghetti - 500 g;
cilantro;
star anise;
garlic - 5 cloves;
carrot - 3 pcs.;
tomatoes - 3 pcs.;
onions - 4 pcs.;
sweet pepper - 3 pcs.;
saffron;
tomato paste - 75 g;
sunflower oil;
parsley;
dill;
red Bell pepper;
caraway;
red hot pepper.

Cooking:

Boil pasta. Place in a colander, rinse.
Peel the onion, chop.
Heat oil in a frying pan, add onion.
Meat cut into pieces. Transfer to onion. Fry for seven minutes, stirring regularly.
Peel the carrot, cut into pieces. Move to meat. Fill with tomato paste. Fry on low heat for 10 minutes.
Remove seeds from peppers. Remove the skin from the tomato. Cut into cubes. To make the dish look beautiful, choose a different color of pepper.
Transfer to meat. Fry five minutes.
Pour two cups of water into the pan.
Peel potatoes. Cut into pieces. Add to meat.
Add all spices. This will make the sauce flavorful. Salt.
Cover and boil for 15 minutes.
Cut greens finely.
Skip the garlic through the garlic press.
Pour pasta with sauce, add garlic, sprinkle with herbs.

Lamb soup with potatoes

Ingredients:

lamb - 1.2 kg;
chickpeas - 200 g;
potatoes - 4 pcs.;
sweet pepper - 2 pcs.;
carrot - 2 pcs.;
dried hot pepper - 2 pcs.;
leek - 70 g;
garlic - 3 cloves;
onions - 2 pcs.;
tomatoes - 4 pcs.;
pepper - 3 g;
lavrushka - 4 sheets;
Uzbek spices;
salt.

Cooking:

Soak chickpeas overnight with water. Drain the liquid in the morning. Rinse chickpeas.
Wash the meat and cover with water. Put to boil. Remove foam constantly.
Sprinkle peas. Boil. Put the fire on a minimum and cook for an hour and a half.
Peel potato tubers, chop. Place in broth. Boil for half an hour.
Peel the carrots and cut into slices.
Onion cut into strips.
Add vegetables to broth.
Remove seeds from sweet pepper, cut into cubes.
Leek - rings. Tomatoes - slices. Add to soup. Cook 30 minutes.
Mince the garlic.
Add lavrushka, spices, garlic, hot pepper to the soup. Salt. Cook for 20 minutes.

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 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. How more spices and seasonings you put, 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 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 for 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.

Petey

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

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.

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 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

The classic recipe for 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.
Tomatoes and bell pepper cut 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 next recipe, it turns out very rich, thick. Soup with lamb broth pearl barley 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 onion- bundle;
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 the meat and vegetables to a large pot 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 the flavor combination of such seemingly 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 soup is a wonderful alternative to the usual first courses with the addition of chicken meat. There are many tricks, thanks to which lamb can be made tasty and soft. It is worth noting that not everyone likes such meat, because it has a specific aroma and taste. If you are not one of them, we recommend adding lamb soup to your arsenal of first course recipes.

The most popular dishes with this meat are kharcho and shurpa. The first is the pride of Georgian cuisine. Shurpa is an oriental dish that is also popular in Moldova and the Balkan Islands. There is one very important rule - lamb soup should be prepared with the addition of vegetables. Thanks to this, the first dish will turn out not only tasty, but also balanced. Kharcho and shurpa are among those dishes exact recipe which no hostess will tell you. It is customary for each family to prepare such a dinner in its own way.

Lamb soup called shurpa has several distinctive features. First, each region has its own traditions. Prepared in Kyrgyzstan and Tatarstan delicious broth with lamb and vegetables, which is served as an addition to the main meat dish. It can be cooked with potatoes and noodles. In Moldova, shurpa is prepared on the basis of kvass. In Turkmenistan, a recipe is popular that provides for cooking based on fish broth. This soup is called "asy-sorpa". Basically, it is prepared in the coastal regions of the country.

The classic recipe for shurpa involves the use of lamb meat. But there are other interpretations of the first dish, which is prepared with chicken. Broth meat can be used in fresh and may be pre-roasted. If the meat is fried before adding to the broth, the shurpa will come out fatter.

If use classic recipe, the soup turns out quite fatty and rich. Without fail, the following vegetables are added to the shurpa:

potato;
carrot;

In Asian countries, they also like to put fruits in lamb soup: apricots, plums, apples, quince. The taste of the dish from this becomes very unusual. We definitely recommend to try this version of the dish for lovers of exotic food.

Perhaps one of the most important ingredients in shurpa are spices and herbs. Such a soup, like other oriental dishes, must contain a large number of herbs and spices. Among them: cilantro, parsley, dill, red pepper, black pepper, cumin. It is worth noting that all spices perfectly complement the taste of lamb. It is especially important to add them to people who do not really like the aroma of such meat. You can show your imagination and add other seasonings that will be ideal for shurpa.

Easy shurpa recipe

Among the huge number of options, the recipe that we suggest you use is simple and has a simple set of ingredients. So, to prepare shurpa, you should take the following products:

300 grams of lamb meat with bone;
1 onion;
1 large carrot;
1 tomato;
1 bell pepper;
2 teaspoons of tomato paste;
3 - 4 large potatoes;
3 cloves of garlic;
spices;
salt.

The classic version of the dish involves cooking in a cauldron or pot. Shurpa made according to this recipe is the perfect dish for a picnic or holiday in the country. The most delicious soup is obtained by cooking it on a fire. If you are going to use such a recipe, it is advisable to use the brisket or neck. It depends on the choice of meat how rich the shurpa will be.

First, you should separate the fat from the lamb and melt it in a hot cauldron. When the fat becomes liquid, it is necessary to send lamb, cut into beautiful, even pieces, into the pot. The meat should be fried until golden brown. After that, chopped onions are added to the dish. It is fried until transparent. Then it is worth cutting the carrots and sending them to the cauldron. We recommend chopping carrots in one of two ways - in strips or in round plates. To chop carrots into strips, you must first cut it into circles, and then chop them into strips.

When the meat with vegetables is fried until golden, pour the ingredients with water so that the water covers the meat with vegetables. After that, boil the soup for 60 minutes. When rich broth is ready, you need to throw potatoes into it, cut into cubes. After 7 - 10 minutes, bell peppers cut into thin strips and a tomato, cut into 2 parts, are added. To make the shurpa rich in taste, you need to add tomato paste at this stage. After adding the tomato and pepper, 4 to 7 minutes should pass. After that, spices and minced garlic are added to the dish.

red pepper or chili pepper;
Bay leaf;
black pepper;
cumin;
dried basil.

At this stage, shurpa should be salted. After 3 minutes, the soup can be removed from the heat and served. Before serving, be sure to add parsley, dill, cilantro, basil, green onions to the plates with the dish. It is worth noting that the soup can be made spicy if you add a large amount of chili or red pepper to it.

Features of kharcho

Kharcho is a soup that is the pride of Georgian cuisine. Today it is prepared not only in Georgia, but also in all Caucasian countries. For this soup, it is customary to use one of two types of meat - lamb or beef. Any kharcho soup should contain rice and an acidic component. It can consist of tomato or tkemali sauce. It is made from plums. There are recipes that include adding walnuts. Doesn't exist alone right way preparation of such delicious dish.

Without fail, kharcho must contain a large amount of spices that make it spicy. The most important seasoning, without which it is impossible to cook soup, is cilantro seeds, better known as coriander. A large amount of garlic and fresh herbs - cilantro and parsley - should be added to kharcho.

There are interpretations of the dish not only with tkemali sauce or tomatoes, but also with pomegranate juice, cherry plum. We recommend trying various ways to open your perfect recipe kharcho. This soup does not leave anyone indifferent. It is also worth noting that lamb in any recipe can be safely replaced with beef, and vice versa.

Delicious kharcho recipe

The following recipe has one important advantage - it is prepared from ingredients that are familiar to adherents of Slavic cuisine. You will need the following products:

500 grams of boneless lamb meat;
1 carrot;
2 onions;
4 cloves of garlic;
4 tomatoes;
1 red hot pepper;
150 grams of rice;
50 grams butter;
50 grams vegetable oil;
coriander and other spices to taste;
salt;
4 liters of water.

Cooking kharcho should start with the broth. The meat should be poured whole cold water, put 1 whole onion and 1 carrot, then put on fire. Before the broth boils, you need to remove the resulting foam. After that, the meat should be cooked on low heat for 45 - 50 minutes. As soon as the broth is ready, the meat should be taken out, cooled slightly and cut into small portions. Garlic and onion should also be minced.

The pan should be put on fire and two types of oils should be heated on it. After that, you need to send chopped onion and garlic to fry. As soon as the onion becomes transparent, it is necessary to send the meat cut into pieces into the pan. It should be subjected to heat treatment until the pieces acquire a golden color. When the meat is ready, you need to pour 100 milliliters of broth into the pan.

From a tomato, you should make a tomato using a juicer or a regular grater. Add black pepper, salt, chopped coriander and half red to the tomato hot pepper finely chopped with a knife. This sauce is poured over meat with broth in a pan, after which coriander and salt are added. At this time, rice should be added to the broth. After 7 - 8 minutes, when the meat is stewed with tomato juice, he is sent to kharcho. Other spices can be added to the soup at your discretion. After adding the meat, the soup should be cooked for 10 minutes, after which it can be removed from the heat and served.

Soups with lamb differ in excellent taste. The most popular of them are shurpa and Georgian kharcho. Such recipes should be in the arsenal of every housewife. We recommend that you try cooking lamb soup for lunch.

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. Also popular is piti soup - a dish of Azerbaijani cuisine, Armenian kyuftu soup, which is cooked 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 lamb, 750g Brussels sprouts, 150 g 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 meat broth, boil the soup under the lid for 90 minutes over low heat. 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!

How to cook lamb soup

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 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. 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.

Kharcho soup with lamb

This dish came to us from Georgian cuisine and was first made from beef. Modern housewives should know how to cook lamb kharcho soup. It 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, 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.

Piti lamb soup

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 rub the 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

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

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 soup with lamb - recipe with photo

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 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.
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: 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!

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. 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 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

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.

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. Knead plastic, but not soft dough, 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. Mix the whole soup, add the meat broth to obtain the desired consistency and boil.

Divide the finished rested dough into several pieces, brush 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 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.

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 better, you don’t have 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 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!

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.

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