How to cook lamb soup. The first lamb dish is quick and tasty

Leek soup Peel the meat and, having removed the films and tendons, fill it with water, bring to a boil, cook over low heat for 30-40 minutes. Remove the meat from the broth, cut into small pieces. Strain the broth. Cut the carrots into thin rings, sauté in hot fat, adding ...You will need: lamb pulp - 500 g, water - 2 l, mutton fat - 50 g, leeks - 150 g, carrots - 100 g, parsley and celery - 100 g each, garlic - 2-3 cloves, tomato paste - 100 g, salt

Barley soup 1. Pour lamb with cold water, bring it to a boil, remove the foam. Salt the soup, pepper, add the onion and cook for 1 hour over low heat. 2. Remove the meat, separate from the bones, cut into pieces and put back into the strained broth. 3. Add pre...Required: lamb - 120 g, water - 0.5 l, onion - 1 head, pearl barley - 20 g, carrots - 20 g, turnip - 20 g, celery root - 25 g, ground black pepper, salt

Shurpa lamb with chickpeas Soak the peas for 3-4 hours, then cook until softened. Cut the lamb into small pieces, pour 1.5 liters of water, bring to a boil, remove the foam and cook until tender. Onion cut into half rings, pepper - a cube ...You will need: lamb pulp - 500 g, potatoes - 250 g, chickpeas - 100 g, carrots - 2 pcs., sweet red and yellow peppers - 1 pc., onion - 1 head, zira - 20 g, parsley - 2 sprigs, ground black pepper, salt

Bozbashi lamb with vegetables Cut the lamb into pieces, pour 2.5 liters of water, bring it to a boil. Reduce the fire, cook the meat for about 1 hour. Finely chop the onion. Scald tomatoes, peel, finely chop the flesh. Remove the skin from the eggplant, cut the flesh into cubes. Bean pods...You will need: lamb pulp - 1 kg, water - 2.5 l, onion - 3-4 heads, tomatoes - 500 g, eggplant - 300 g, green beans - 400 g, sweet pepper - 4-5 pieces, hot pepper red - 1 pc., melted butter - 2 tbsp. spoons, cilantro - 50 g, basil, fresh herbs...

mountain soup Cover the meat with cold water, bring it to a boil, then reduce the heat and remove the foam. Salt and cook the meat until tender. Remove the cooked meat from the broth and cut into 2 pieces per serving. Strain the broth, bring to...You will need: lamb pulp - 700 g, lentils - 1 cup, potatoes - 500 g, dried apricots - 100 g, onions - 1 head, melted butter - 1 1/2 tbsp. spoons, tomato paste - 1 1/2 tbsp. spoons, dill and cilantro - 1/2 bunch each, ground black pepper, salt

Soup with lamb and suluguni cheese and a pie for it Boil the broth from water and lamb. Boil for a long time (about 2 hours) so that the meat is well behind the bones ... Remove the meat and cut into small pieces, Put it back into the broth ... Cut the onion into small cubes ... Grate the cheese ... Melt in a pan drain...You will need: For soup: Lamb - 500-600 grams, Water - 1 l, Milk - 1 tbsp., Potatoes - 1 large or 2 medium ones, Carrots - 1 pc., Onion - 1 pc., Garlic - 3-4 cloves, Suluguni cheese - 100-150 g, Butter - 20 g, Wheat flour - 1 tbsp, Greens, Salt and spices - to taste...

Lamb soup Take the lamb, rinse thoroughly under running cold water, then cut into pieces of about 30-40g each. Then put the meat in a kryulyu, cover with water and cook until cooked, periodically removing the foam. Be sure to strain the finished broth. Potatoes, carrots and onions...Required: 300g lean lamb, 1 onion, a few cloves of garlic, 200g potatoes, 1 large carrot, 50-70g tarragon, salt and ground black pepper to taste, fresh herbs: dill, parsley, cilantro, a little vegetable oil

Lamb soup with celery Add chopped and fried onions to the broth, bring to a boil, reduce heat and simmer for 10 minutes. Pour 1.5-2 liters of water into a saucepan and put lamb in it, put on fire. Bring to a boil, reduce heat and simmer for 60-8...Required: lamb shank (on the bone), 2 onions, 2 carrots, 1 potato, 2 celery stalks, 100 g pearl barley 0.5 teaspoon dried thyme

Lamb soup Cut the meat into large cubes, fry in a pan with chopped onion until tender. Place in a saucepan, cover with cold water, salt and pepper and bring to a boil over low heat. Then add finely chopped tomatoes (previously remove with...You will need: Lamb - 500 gr, Rice - 100 gr, Onion - 2 pcs, Garlic - 3-4 cloves, Suneli hops - 1 tbsp, Tomatoes - 4 pcs, Bulgarian pepper - 1 pod, Greens - 100 gr

Soup with lamb 1. Pour lamb with cold water and cook for 2 hours. 20 minutes before readiness, add chopped and baked carrots and 1 onion, salt and pepper. 2. From flour, eggs, water and salt, knead the dough, leave it for 30 minutes. Roll out the dough into a...You will need: water - 1.5 l, lamb pulp (shoulder) - 800 g, carrots - 2 pcs., onions - 3 heads, salt - to taste, For the dough: wheat flour - 230 g, egg - 1/2 pc. ., water - 3/4 cup, salt - to taste

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

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

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

With lamb are obtained delicious broth, which is the basis of many soups.

Shurpa

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

There are a lot of variations in the preparation of this dish, you can cook shurpa with:

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

The preparation of this dish is not difficult. The most interesting thing is that the shurpa recipe may include fruits.

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

Lagman

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

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

Dishes cooked on your own in lamb broth and hand-made noodles are very tasty to eat, and most importantly, satisfying.

Recipes with photos will help you cook the most delicious lagman. Look at the photo and create your own culinary masterpieces. Such a first dish is always quickly eaten and people want to cook this fragrant and nutritious soup.

bozbash

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

Vegetables in this soup are put according to the season, fruits are also welcome in this first course.

Lamb soup with lentils

This soup turns out quite rich and satisfying. For him, you need to take the best beef, lentils, a large amount of spices, herbs and a little positive.

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

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

Soup kharcho

This soup is Georgian. They put lamb in it walnuts, a large amount of greenery and a special plum tkemali. The soup is spicy, its taste is mesmerizing. This dish is a must have.

22.06.2018

Kharcho lamb soup

Ingredients: lamb, rice, onion, garlic, tomato sauce, black peppercorns, bay leaf, salt, spices, herbs, vegetable oil

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

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

28.12.2017

Piti lamb soup

Ingredients: lamb, onion, tomato, quince, chickpeas, potatoes, salt, pepper, herbs

Today I will introduce you to Azerbaijani cuisine. We will cook delicious and hearty soup drink lamb.

Ingredients:

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

02.10.2017

Lamb soup

Ingredients: lamb, water, onions, potatoes, tomatoes, carrots, salad peppers, herbs, salt, spices

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

Ingredients:

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

03.08.2017

Lamb soup

Ingredients: lamb, potatoes, onions, carrots, peppers, chili, tomato paste, oil, salt, laurel, spice, herbs

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

Ingredients:

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

28.07.2017

Buhler. Buryat soup with lamb

Ingredients: lamb, onion, potatoes, salt, pepper, dill, parsley

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

Ingredients:

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

24.07.2017

Lamb soup with potatoes

Ingredients: meat, potatoes, water, carrots, onions, Bell pepper, garlic, tomato, spice, salt, herbs

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

Ingredients:

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

10.06.2017

Shulyum from lamb

Ingredients: lamb, potatoes, carrots, onions, eggplant, bell pepper, cilantro, chili pepper, greens, laurel

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

Ingredients:

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

06.03.2017

Classic lamb kharcho soup

Ingredients: lamb, rice, onion, tomato, celery, walnut, garlic, pepper, cilantro, laurel, salt

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

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

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

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

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

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

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

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

Kharcho lamb soup

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

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

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

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

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

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

Read also: Salmon Soup with Cream - 5 Scandinavian Recipes

Shurpa in Uzbek

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

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

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

Advice! In Uzbekistan, turnips (there it is called galangal) are necessarily added to shurpa, but if this root crop is not at home, then you can do without this ingredient.

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

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

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

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

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

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

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

Piti - lamb soup with chickpeas

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

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

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

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

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

Read also: Chicken Soup - 12 Quick Recipes

Lagman - lamb noodle soup

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

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

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

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

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

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

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

Bozbash - Azerbaijani soup with lamb

Another version of Azerbaijani soup is called bozbash. Ideally, it should be cooked in a large cauldron on open fire, but you can cook this delicious soup with chickpeas on a regular stove.

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

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

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

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

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

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 of the most delicious soups from lamb, 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 in cold water. Then we cut off the meat from it, leaving a little on the bones to make a fatty broth. We put the broth to cook. We pass meat with onions through an electric meat grinder.

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

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

Sprinkle 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 with 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. 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 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:

1. Before cooking lamb kharcho soup, pour 3 liters of water into the pan. Cut the meat into large pieces. Place in water and cook the broth over moderate heat for an hour. Remove foam periodically.
2. 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.
3. Add finely chopped chili peppers. Remove bay leaves.
4. Pour the dressing that was cooked in the pan into the broth with meat.
5. Cut prunes into small pieces, add to the dish.
6. 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:

1. 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.
2. If using potatoes, peel and cut into small pieces.
3. Wash and process meat, cut. Put in one pot or divide into portions.
4. Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very brim.
5. Close the pots with lids, put in the oven. Cook for an hour at 160 degrees.
6. Add pitted cherry plum, chopped onion.
7. Cut and grind fat tail fat. Soak saffron in boiling water for 10 minutes.
8. 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:

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

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

1. Soak the washed peas for two hours.
2. Let the rib broth boil for an hour, constantly remove the foam. You can strain.
3. Throw peas into the broth, cook for another half hour.
4. Peel and chop onions, carrots. Roast in vegetable oil.
5. 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:

1. Pour the meat with two liters of water. Start cooking the broth. When it boils, put the peeled onion (whole), seasonings into the pan.
2. Grind carrots, sweet peppers, tomato without skin, greens.
3. Remove meat and onion from broth. Put the carrots there, cook for 10 minutes.
4. 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.

1. 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.
2. Better take meat on the bone. If possible, chop it before cooking.
3. 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 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 lamb soup 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:

1. Take a piece of lamb, wash it well, put it in a saucepan and pour in the water here.
2. Send the container with the contents to the fire, let it boil.
3. As soon as the liquid begins to boil, remove the foam.
4. 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.
5. Peel the garlic and mince.
6. Peel the onion and cut into medium pieces.
7. Scald the tomatoes, remove the skin and finely chop the tomato pulp.
8. Now you should wash the greens and chop.
9. Next, wash the rice grains.
10. 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.
11. Take a pot, heat it up. Send the melted butter to a heated container and melt.
12. Send the onion to the melted butter product.
13. Now collect the fat from the broth and send it to the cauldron with onions, mix and simmer for 5 minutes.
14. As soon as the broth has evaporated, add the tomato pulp to the onion, mix and simmer the vegetables for a few more minutes.
15. Then add sugar, simmer for a couple more minutes.
16. 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.
17. Strain the broth, put it on the fire again, let it boil.
18. Send the rice cereal to the boiling broth.
19. Add grated dry seasoning, after 15 minutes, send pre-prepared herbs and garlic to a container with broth and rice.
20. 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. 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.

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, 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 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 more, you don’t need to fry anything, monitor the boil, and it also looks original on the table.

Components:

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

Preparation: 165 minutes.

Calorie content: 117 Kcal / 100 g.

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

We prepare the rest of the products. We clean all the remaining vegetables, cut the potatoes into cubes, tomatoes, if large - into four parts, be sure to cut off the middle, pepper - into strips, eggplant - into bars. We open the canned beans and pour out the brine, you can take it both white and red, as long as it is dense, not mushy.

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

If you want to 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!