Lamb soup recipes. Lamb soup

It is traditionally believed that there is nothing better for soup than juicy young lamb meat; lamb soup is the most delicious and rich, especially if you cook it according to time-tested recipes and many years of experience. Best lamb soup- this is shurpa, the second most popular type of sum is considered to be piti - a national Azerbaijani dish based on lamb meat, followed by lamb meatball soup - kifta and other types of lamb soups.

Lamb kharcho soup

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

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

While the meat is cooking, you need to rinse, peel the tomatoes and pass them through a meat grinder. The same must be done with sweet peppers and rice. After the meat broth is ready, you need to add a mixture of tomatoes, peppers and rice. Cook until the rice is ready. To the already prepared dish, add bay leaf, black pepper and crushed garlic, and, if desired, hot pepper - the whole dish is ready, it can be brought to the table. In terms of time, kharcho soup is similar to cooking regular soup; you need no more than 1 hour of constant monitoring of the dish to get excellent results.

Piti - a delicious lamb dish

Petey– a type of soup, one of the favorite dishes of oriental cuisine. In order to prepare piti you need 400-600 grams of fresh lamb, tomatoes, onions, cherry plums, potatoes, peas, black pepper, basil, parsley, savory, saffron.

As you can see, one of the necessary ingredients is peas, so before entering the active stage of cooking, you need to soak the peas in a deep container for at least 10 hours. The piti soup itself is prepared in small pots with a volume of no more than 1 liter, and each portion must be prepared separately and also served in pots, so when you set yourself up with the idea of ​​preparing a dish, you must first of all stock up on the necessary utensils.

Onions, meat, cherry plum and peas soaked for the required time are placed in the pot, everything is poured on top with 500 milliliters of hot boiling water and put in the oven for 30-40 minutes. After this time, diced potatoes, salt and black pepper are placed in the casserole, the dish is put back in the oven, covered with a lid and stewed in this state for about another 40 minutes.

If the water in the soup boils away, you need to add new water and continue cooking. At the final stage of cooking, add spices and seasonings, cool slightly and serve.

The ideal ingredient for this dish is chickpeas. It is important to remember that after it has soaked, you need not just put it in a cauldron, but first peel it from the peel with which it is covered in two layers.

Tasty and aromatic piti will decorate any dining table; cooking pots will give it an exotic look, so you need to stock up on them in sufficient quantities so that there is enough for each guest.

Lamb soup with homemade cheese

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

The lamb along with the bones is placed in a pan, filled with water and simmered over low heat. Chopped onions, bay leaves and garlic are added to the meat. The meat should be cooked for about 1 hour, after which it is necessary to separate the meat from the bones and cut into small pieces.

In a separate container, you need to melt the butter, add flour to it, fry for several minutes over low heat, adding milk as it boils. The sauce is fried for about 5 minutes, homemade grated cheese, boiled pieces of lamb, broth in which the meat was cooked and finely chopped vegetables are added one by one. All ingredients should be mixed and cooked for 30 minutes, stirring constantly. After 30 minutes, add salt and black pepper to the soup, let it cool slightly, and then pour the soup into bowls and sprinkle finely chopped parsley on top. The dish is ready, you can start tasting it.

Scottish lamb soup

Lamb, carrots, turnips, celery, onions, pearl barley, parsley, pepper and salt - all these ingredients in the right consistency fit into a simply excellent dish called Scottish lamb soup.

The lamb meat is placed in a pan and cooked until done for an hour; periodically the meat broth must be stirred and the foam skimmed off with a special ladle. The broth should be salted, put one onion in it and cook. After the meat is ready, you need to add washed, peeled pearl barley and chopped vegetables. The meat is removed from the broth, freed from the bones and put back into the soup. Excess fat may appear, which must be removed with a ladle, and after cooking is complete, sprinkle the soup with chopped parsley, pepper, salt and pour into deep plates.

Lamb soup with cucumbers

What could be easier than preparing soup, but in reality everything is not so simple, since the taste and richness of the dish depends, first of all, on how correctly the ingredients are selected, in what order they are thrown into the soup, how much time is allocated for cooking and preparing meat and vegetables.

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

The cooking recipe is as follows: soy sauce is mixed with sesame oil, finely diced lamb and left for half an hour in this form. While the lamb is in the sauce, you need to prepare chicken broth, for which you need to boil the chicken ribs, boil the broth, add salt and pepper, reduce the heat and continue cooking the dish.

The meat must be removed from the sauce and added to the broth, it should be cooked for only 2-3 minutes, then the meat should be removed from the broth and covered with a towel to keep it warm. In the meantime, you need to put fresh cucumbers, cut into rings, into the boiled broth, 1-2 cucumbers will be enough, bring the cucumbers to a boil, add the lamb meat again, 1 tablespoon of vinegar and cook for the next 5 minutes. At this point, lamb soup with cucumbers can be considered cooked and ready to serve.

Lamb and lentil soup

In order to prepare the dish you need parsley, salt, pink lentils, hot pepper, garlic, lamb meat - ribs, potatoes, bay leaves, the pulp of several tomatoes, vegetable oil and celery root.

All vegetables need to be washed and peeled, potatoes cut into large cubes, celery into oblique lines, pepper into two halves. The garlic needs to be peeled and crushed in a garlic press, and the greens should be finely chopped.

In a saucepan with a thick bottom, you need to boil the oil, fry the lamb ribs for 5 minutes, add potatoes, celery, pepper and garlic, and continue cooking for another 5 minutes, after which you need to pour 1 liter of water into the pan, bring the soup to a boil and cook for about 7 minutes more.

At the very end of cooking, add the washed lentils and bay leaves, cook for the next 15 minutes, place the parsley on top and cover with a lid. After a few minutes, remove the soup from the heat and let it brew for 20 minutes, covering with a kitchen towel. The finished dish is poured into bowls or deep plates and served to the table.

Lamb and plum soup

A real cook doesn't need many ingredients for soup, just lamb breast, onions, a few cups of rice, yellow plum, ghee, parsley, pepper and salt.

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

The onion needs to be chopped very finely and fried in a frying pan in sunflower oil. Rinse the rice, sort it and leave it in cold water for a while.

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

Lamb soup with tomatoes

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

The lamb needs to be cut into small pieces, in the same way it is necessary to chop the onions and roots - fry everything in sunflower oil in a cauldron or a saucepan with a thick bottom, pour water on top, add salt and pepper, bring to a boil, throw in a few bay leaves, reduce the heat, but so that the meat is constantly boiling.

Tomatoes and peppers must be minced several times to obtain a homogeneous mixture.

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

Lamb soup with chickpeas and vegetables

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

Peas need to be soaked in cold water overnight. Wash the lamb, remove films and excess fat, add water, place on the stove and bring to a boil, periodically skimming off the foam as it appears. Cook the meat for about 30 minutes, after which you need to add the chickpeas and cook for another hour.

Cut the potatoes into slices, grate the celery root and carrots on a large grater, peel the hot pepper, remove the core and finely chop along with the garlic. Prepared carrots and celery should be fried in a frying pan greased with a small amount of sunflower oil, add garlic to them and fry until the ingredients become soft.

As soon as the peas are ready, you need to add the potatoes and cook all the products for about 10-15 minutes, then add the fried vegetables and hot peppers to the soup. Coriander, mustard and cumin seeds are ground in a mortar to a powdery mass and placed in the soup along with paprika. The soup needs to be salted and cooked for another 8-10 minutes over low heat. The last ingredient to add to the soup is finely chopped parsley, which is added in the last minute of frying.

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

So, there is absolutely nothing complicated in preparing lamb soup, the ingredients for it are basically standard, only the sequence and methods of frying meat, boiling vegetables and even fruits differ. The main positive feature that distinguishes lamb soups from any similar dishes is, naturally, lamb, the choice of which is the most important in preparing lamb soup.

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 nutritional value, lamb is not inferior to beef and pork, but, unlike the latter, it extremely rarely causes allergies. To hide the specific smell of lamb, dishes made 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, 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 in large pieces. It is better to take meat on the bone; the broth from it will be stronger than from pure fillet.

Lamb takes about the same amount of time to cook as beef, that is, it will take 1.5-2 hours to prepare the broth. It is advisable to use meat from young animals, it is more tender and does not have a strong specific odor.

You can prepare a variety of soups using lamb broth. 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 flavorful.

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

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

Lamb kharcho soup

Georgian kharcho soup is no less famous than Thai Tom Yum or Japanese miso soup. There are many recipes, we will give one of the options.

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

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

We clean the vegetables. We wash the rice in several waters. Cut the meat into small pieces. Heat the oil in a frying pan, fry the meat in it until golden brown. Using a slotted spoon, remove the meat from the pan and place it in a pan with boiling broth. We send rice there too. Cover the pan with a lid and leave the soup to simmer over low heat.

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

Cut the garlic into small pieces. Turn off the heat under the soup pot. Add chopped garlic and bay leaf to the soup, mix well and, cover with a lid, let the soup brew for at least half an hour. Pour the finished soup into bowls and 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 versions. 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. Cut the ribs into portions, cut the flesh into cubes with a rib length of 6-8 cm. It is better to cook shurpa in a cauldron or saucepan with a thick bottom. Place the meat in a bowl, add water (cold!) and cook until it boils. We remove the foam.

Advice! In Uzbekistan, turnips (where they are called galangal) are always added to shurpa, but if you don’t have this root vegetable at home, you can do without this ingredient.

Cook the meat for one hour. During the cooking process, you should not allow it to boil strongly, the broth will turn out cloudy, and some of it will boil away and you will have to add water, which will ruin the taste of the shurpa.

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. Cut the turnips into small cubes and the pepper into half rings 5-7 mm wide. Make a cross cut on the top of the tomato.

Advice! If you come across the meat of an adult animal, it will produce 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. Place the meat back in and fill it with fresh cold water and continue cooking as usual.

When the meat is ready, add onions and turnips to the broth, and lower the whole tomato. After a minute, remove the tomato and peel off its skin. Then we put it whole again into the soup.

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

Advice! In Uzbekistan, fat tail fat is always added to soup. You need to take thirty grams of fat per pan, chop it finely and put it in the pan along with the onion.

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

Piti – lamb soup with chickpeas

Piti soup is a dish of Azerbaijani cuisine. This is pea soup, but it is prepared not with ordinary peas, but with chickpeas (also called chickpeas).

• 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. Cut the onion into halves of rings, cut the quince and potatoes into cubes. Cut the lamb into small pieces. Place the pre-soaked chickpeas in a sieve, rinse and dry.

Take a pan with a thick bottom. Lay out the products in layers. First, lay out the onion half rings, then the pieces of lamb. The next layer is quince, and then chickpeas. Next, pour boiling water into the dish so that the water completely covers all layers and is about 3 cm above the top layer. Put the pan on the fire, as soon as the liquid boils, reduce the heat to low and cook for 1.5 hours under the lid.

Cut potatoes and tomatoes into cubes. Drop into soup. As soon as the liquid boils again, salt the soup, add pepper and spices as desired. Cook for another half hour. The soup turns out very thick. Serve it sprinkled with herbs.

Read also: Chicken soup - 12 quick recipes

Lagman – lamb noodle soup

A soup called lagman is very popular in Central Asia. It is prepared differently in different areas. But the general principle is the same. The meat is fried and stewed with vegetables. The soup is served with noodles, which are 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 “pasta”. Modern housewives rarely prepare noodles for lagman by hand; most often, they use store-bought pasta.

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

For lagman you need to choose meat with bones. The meat needs to be cut off, and the bones should be boiled to obtain broth. Pour the washed bones into one liter of water and bring to a boil. Remove the floating foam, add a whole onion, a piece of carrot, and peppercorns to the broth and cook for 40 minutes at a very low boil. Strain the finished broth.

Trim the fat from the meat, melt it in a frying pan, and remove the cracklings. In the resulting fat, fry the meat until crisp. Fry the pieces on all sides. Chop the remaining onion and carrot. Onions - in half rings, carrots - in circles (if the carrots are very large, you can cut them into smaller pieces).

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

Salt, pepper, add finely chopped cilantro. Pour in the pre-prepared broth. Bring to a boil and simmer, covered, at a low simmer. If the lamb is young, then simmering for half an hour will be enough. The meat should become very soft.

Separately cook the long noodles. It cannot be overcooked; it must remain al dente. Place the cooked noodles in deep bowls. Place meat, 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 over an open fire, but you can make this delicious chickpea soup 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 cloves of garlic;
• 1 pod of hot pepper;
• 1 tablespoon paprika;
• ground coriander to taste;
• 1 bunch of greens;
• salt, pepper to taste;
• 100 ml pomegranate juice.

The 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 and wash well.

Place the meat in water, pour in 4 liters of water and wait for it to boil. Remove the rising foam from the boiling broth. Place carrots and onions in the pan, as well as peppercorns and bay leaves. Cook at a gentle simmer for about one hour. Remove the finished meat and strain the broth.

Melt the butter in a frying pan and fry the prepared ribs in it. We take out the meat and put the chopped onion in the frying pan. Then carrots cut into halves. Fry the vegetables for about ten minutes, stirring. Peel the tomatoes and grate them. Add the resulting puree to the onions and carrots and mix. Chop the bell pepper and quince, add it to the rest of the vegetables and fry everything together for about five minutes.

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

Thousands of amazing dishes are prepared from lamb meat. Various soups with it are especially tasty; they are rich, aromatic, and spicy. Lamb first courses are extremely popular; almost all countries of the world have their own recipes. Every housewife should take note of at least a few of them.

How to cook lamb soup

This dish is often made in eastern countries. Preparing lamb soup involves using a large number of herbs and spices. In addition to the main ingredient, vegetables, cereals, and mushrooms are added. Sometimes the consistency of the soup is more reminiscent not of the first course, but of the second. You can cook it in a cauldron, kettle, or thick-walled pan. Sometimes soup ingredients are pre-fried.

How long to cook lamb for soup

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

Recipe for delicious lamb soup

Whatever cooking method you use, you will get a rich, satisfying dish that cannot be called dietary. There are many options for lamb soups: kharcho, piti, bozbash, lagman, shurpa, khashlama. Each of them has its own distinctive features. The more spices and seasonings you add, the tastier it will be. Be sure to learn how to cook first courses with lamb.

Soup kharcho

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 consists of many components. To properly prepare lamb kharcho soup, you need to use prunes, nuts, and dry plum puree. Sometimes these products are replaced with other ingredients with similar tastes.

Ingredients:

• beef (on the bone, lean) – 750 g;
• cilantro – half a bunch;
• long rice (unparboiled) – 150 g;
• bay leaf – 3 pcs.;
• onion – 3 medium heads;
• black pepper (peas);
• garlic – 4 cloves;
• khmeli-suneli - half a 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 it with tkali 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. Skim off the foam periodically.
2. To prepare lamb kharcho soup, chop the onion and garlic. Fry them in vegetable oil. When softened, add tomato paste, herbs, bay leaves, and suneli hops to the frying pan. Simmer for 5-7 minutes.
3. Add finely chopped chili pepper. Remove bay leaves.
4. Pour the dressing that was prepared in the frying pan into the broth with meat.
5. Cut the prunes into small pieces and add to the dish.
6. Add rice, tkemali and peppercorns, stir. Taste and add a little salt if necessary. Serve the dish very hot, garnished with chopped cilantro.

Petey

This dish is traditional for Azerbaijani cuisine. Lamb and chickpea piti soup must be made in one large clay pot or several small ones. A lot of vegetables and seasonings are added to the dish. The characteristic, although specific, components of the dish are baked chestnuts and peas, but this will change the taste. Try making this soup - you will really like it.

Ingredients:

• lamb meat – 0.5 kg;
• salt pepper;
• baked chestnuts – 150 g (you can replace with the same amount of potatoes, but this is not advisable);
• 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 and fill it with clean water. Bring to a boil, remove the foam, add salt and cook for a quarter of an hour.
2. If you use potatoes, peel them and cut them into small pieces.
3. Wash and process the meat, cut it. Place in one pot or distribute into portions.
4. Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very edges.
5. Cover the pots with lids and place in the oven. Cook at 160 degrees for an hour.
6. Add pitted cherry plum and chopped onion.
7. Cut and grind the fat tail. Pour boiling water over saffron for 10 minutes.
8. Place the lard in the pots, add salt and pepper. Add saffron and diced tomatoes. Cover the dish and cook for another hour. Serve in portioned pots, garnished with mint. If you cooked in one, first divide the soup ingredients into bowls with a slotted spoon, and then pour in the broth.

Bozbash

This dish is prepared in different Caucasian countries and the recipes are different everywhere. The easiest way is to make bozbash lamb soup in Armenian style. 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 pan 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;
• lard – 30-40 g;
• chickpeas – 115 g;
• red pepper - half;
• onion – 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, add two liters of water, and place on the stove. When the broth boils, skim off the foam, add salt and add chickpeas. Cook for an hour and a half.
3. Blanch the tomatoes and remove the skin. Peel the remaining vegetables.
4. Cut the onion into half rings, potatoes, tomatoes and carrots into cubes.
5. Place a frying pan on the fire and put lard on it. When it melts, add the onion. When it turns golden, add carrots and 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 the greens.
8. Fry the red pepper in the remaining fat from the vegetables.
9. When the potatoes are cooked, add dressing and herbs to the dish. Throw in the whole pepper. Turn 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 and potato soup, you can add not only the seasonings that are included in the recipe, but also others that suit your taste. Be sure to try preparing this dish to please your loved ones. The soup should appeal not only to adults, but also to children.

Ingredients:

• lamb meat – 250 g;
• potatoes – 400 g;
• a mixture of thyme, caraway seeds, 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. Let the meat cook. When the water boils, add chopped herbs, chopped garlic, peppercorns, bay leaf, and a mixture of spices. Cook covered for an hour.
2. Peel and cut potatoes, carrots, two types of onions. Add to broth.
3. Cook until the potatoes are soft.

Pea

This dish turns out very tasty and appetizing, and looks great. You can verify this personally 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 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;
• onion - 4 medium heads.

Cooking method:

1. Soak the washed peas for two hours.
2. Let the ribs broth simmer for an hour, constantly skimming off the foam. You can strain it.
3. Throw peas into the broth and cook for another half hour.
4. Peel and chop the onions and carrots. Fry in vegetable oil.
5. Cut the potatoes into strips and add to the pea soup. After a quarter of an hour, throw in the roasted vegetables 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 you can find many variations. Lamb shurpa soup turns out to be very fatty and rich. It is so satisfying that there is simply no need to serve a second course after it. Many different ingredients are added to it, even fruits. Try making shurpa, it’s incredibly tasty.

Ingredients:

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

Cooking method:

1. Pour water over the meat and start cooking the broth. After boiling, remove the foam. Cook covered for one and a half hours. Remove the lamb, chop finely, and put it back into the broth.
2. Chop the onion and fry until soft.
3. Cut tomatoes and bell peppers into thin slices, carrots into slices, potatoes into medium cubes.
4. After adding the chopped meat back to the broth, add the capsicum. Add Bulgarian and tomatoes.
5. After 10 minutes, add onions, carrots, and potatoes to the shurpa.
6. After a quarter of an hour, add spices. Before turning it off, put chopped parsley in the shurpa.

With lamb broth

The first dish prepared according to the following recipe turns out to be very rich and thick. Soup made from lamb broth with the addition of pearl barley is called Scottish; it is very popular and often prepared by the residents of this country. Vegetables and a variety of spices are added to it; tomato paste is definitely added or replaced with juice. This is one of the most delicious soups.

Ingredients:

• lamb – 0.4 kg;
• pepper - salt;
• green onions - a bunch;
• potatoes – 8 small;
• tomato paste – 6 tbsp. l. (or tomato juice – 300 ml);
• carrots – 4 small;
• pearl barley – 200 g.

Cooking method:

1. Fry the meat in vegetable oil until golden brown.
2. Add chopped onion, tomato paste or juice, salt and pepper to the pan. Simmer for 10 minutes.
3. Transfer the ingredients to the pan. Fill with two liters of water. Add pearl barley and bring to taste.
4. 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 kettle or pan. Lamb soup in a slow cooker turns out 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 making soup in a slow cooker, you will like it.

Ingredients:

• lamb meat with bone – 0.2 kg;
• salt, cumin, cilantro - to your taste;
• potatoes – 2 pcs.;
• water – 1 l;
• onion – 1 small;
• garlic – 1 clove;
• bell pepper – 1 pc.;
• tomato – 1 large;
• carrot – 1 small.

Cooking method:

1. Place the meat in the multicooker bowl, add a liter of water, cook on the “Stew” program for an hour.
2. Take out the lamb. Cut it into pieces and discard the pit. Place back into the broth, adding all the vegetables, cut into large pieces. Cook for another hour on the “Stew” or “Soup” programs.
3. Serve sprinkled with cilantro.

With noodles

The correct name for this dish is lagman. The soup turns out so thick that it rather resembles meat with a side dish and a small amount of broth. This dish is incredibly delicious to eat. Every housewife should remember how to cook lamb noodle soup. It is better to prepare the latter with your own hands, but if you have too little time, you can take a store-bought one.

Ingredients:

• lamb meat – 1.5 kg;
• a mixture of turmeric, ground red and black peppers, cumin - 1.5 tbsp. l.;
• eggplant – 2 pcs.;
• salt;
• water – 3 l;
• noodles – 300 g;
• bell pepper – 2 pcs.;
• cilantro – 5 sprigs;
• onion – 3-4 heads;
• tomatoes – 4 large;
• carrots – 3 pcs.

Cooking method:

1. Cut the meat off the bone, chop and fry for a quarter of an hour.
2. Peel the onions and carrots. Chop finely and add to the lamb for a couple of minutes.
3. Transfer meat and vegetables to a large saucepan or cauldron.
4. Cut the peppers and eggplants into thin strips, and the tomatoes into cubes. Add them to the cauldron along with seasonings and chopped cilantro.
5. Place the bone from a piece of lamb meat in a separate pan, add onions and carrots. Fill with water and cook for an hour. Remove the bones and pour the broth into a bowl with meat and vegetables.
6. Place the lagman on low heat and simmer for 40 minutes.
7. Cook the noodles in salted water. Serve by placing it in a serving plate and pouring broth with meat and vegetables.

Check out other recipes, too.

With beans

Another option for a tasty, satisfying, nutritious first course. The lamb and bean soup is very rich and thick. All products included in the composition combine perfectly with each other. Definitely try to cook this dish someday. You will be surprised at how unusual the taste combination of such seemingly simple products can be.

Ingredients:

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

Cooking method:

1. Pour two liters of water over the meat. Start cooking the broth. When it boils, put the peeled onion (whole) and seasonings into the pan.
2. Chop carrots, bell peppers, skinless tomatoes, and herbs.
3. Remove meat and onions from the broth. Place carrots there and cook for 10 minutes.
4. Add remaining vegetables and beans. Cook for 5 minutes. Place the boiled lamb cut into pieces into the pan. Turn off, leave for a quarter of an hour under the lid.

1. If you want your lamb soup to be clear, strain the broth before cooking the rest of the ingredients. You can put the meat to cook, wait until it boils and drain the water. The piece will need to be washed. Afterwards it is again put to boil in clean water.
2. Better take the meat on the bone. If possible, chop it before cooking.
3. Add more seasonings and herbs to the dish.

Video

Lamb soup is often found in the national cuisines of the peoples of the Caucasus and Central Asia. In Russia, we also use meat broth for first courses, which is prepared from beef, chicken, and less often from pork. But lamb dishes are still the heritage of eastern countries, where this meat is very common. Fortunately, today you can find almost any product in stores, so nothing prevents you from using this ingredient to make delicious soups.

Lamb-based meat broth has a special rich taste and aroma. You can prepare almost any first course from this product, and it will always turn out nutritious, satisfying and filling. The most famous lamb soup is shurpa, for the preparation of which fatty meat, legumes, vegetables are used, and sometimes noodles are added. Azerbaijani soup piti is a popular first course in the East. To achieve the desired aroma and taste, piti is simmered for a long time in clay pots. Chickpeas, vegetables, fat tail fat and a lot of spices are added to the soup. Our favorite Georgian soup, kharcho, is also often made from lamb. In addition to the meat ingredient, this dish contains rice and vegetables. The spicy taste of the soup is achieved through the use of a large amount of seasonings, garlic, and herbs.

Lamb soup is prepared in almost the same way as any other meat. The only difference is that you need a lot of spices, herbs and herbs.

Traditionally, kharcho is made from beef. In Georgia, which is considered the birthplace of soup, it is made from this type of meat. The name of the dish is translated as “beef soup”. But let’s add variety to the dish and prepare it from lamb. The soup turns out to be very rich, thick, with a pleasant spicy aroma. Depending on the season, tomatoes can be replaced with tomato paste.

Ingredients:

• Lamb brisket - 500 g;
• Potatoes - 5 pcs.;
• Carrots - 2 pcs.;
• Rice - 120 g;
• Onion - 3 pcs.;
• Garlic - 3 cloves;
• Vegetable oil - 3 tbsp;
• Tomatoes - 4 pcs.;
• Paprika - 1 tsp;
• Saffron, coriander seeds - a pinch;
• Spicy adjika - 1 tsp. (optional);
• Garlic - 5 cloves;
• Khmeli-suneli - 1 tsp;
• Pepper, salt;
• Dill, parsley, cilantro, basil.

Cooking method:

1. Wash the rice and fill it with cold water.
2. We wash the lamb and chop it.
3. Bring the water to a boil, add the meat. Cook the broth, periodically removing the foam. Cook for 60-90 minutes. At the end of cooking, you can add salt, bay leaf, and peppercorns.
4. Remove the meat, strain the broth, removing spices and small bones. Wash the pan, pour the broth back, bring to a boil, add rice, spices, and salt.
5. Peel the onions and carrots, chop them, fry them in a frying pan until light golden brown, add lamb, spices, and adjika.
6. We wash the tomatoes, pour boiling water over them, remove the peel, chop the pulp and add to the onions and meat. Add a couple of tablespoons of broth, simmer the mixture under the lid for 10 minutes.
7. Peel the potatoes, cut into slices, place in boiling broth, cook for 5 minutes.
8. Add frying to the soup. Cook the kharcho for another 5 minutes, add chopped garlic and herbs to the pan. Remove the soup from the stove, let it brew for 15 minutes and serve.

Interesting from the network

Shurpa is a seasoning soup common in the East, for which lamb is excellent. This quite fatty and very filling dish is prepared in a cauldron or cast iron pan. Use chicken, beef or pork if you don't have lamb.

Ingredients:

• Lamb - 500 g (breast, shank);
• Water - 2.5 l;
• Potatoes - 500 g;
• Fat tail fat - 100 g;
• Onion - 4 pcs.;
• Tomato paste - 2 tbsp;
• Red pepper - pod;
• Dill, cilantro;
• Salt.

Cooking method:

1. Cut the fat tail fat into pieces, fry in a cauldron until cracklings are obtained, which we remove and place on a plate. Fry the lamb cut into pieces in the rendered fat until light brown.
2. Cut the onion into half rings, potatoes into cubes. We send the ingredients to the meat, add tomato paste. Fry for 20 minutes.
3. Pour in water, add pepper, salt, and bring to a boil. Reduce heat and cook for 60 minutes.
4. 5 minutes before the shurpa is completely ready, add bay leaf and chopped herbs.
5. Serve the soup hot.

Piti belongs to the dishes of Azerbaijani cuisine. It is made from lamb, vegetables and chickpeas, generously seasoned with spices and baked in a large clay pot or portioned pots. If you cook piti on the stove, you will get a completely different dish - brocha-bozbash. Baked chestnuts, ginger and fat tail fat are often added to the soup. Chickpeas can be replaced with regular peas, but the result will be a completely different consistency. Cherry plum is added to the soup for easier absorption of fat; it can be replaced with lemon slices.

Ingredients:

• Lamb (breast, neck) - 1 kg;
• Potatoes - 300 g (or chestnuts);
• Onion - 1 piece;
• Chickpeas - 300 g;
• Fresh cherry plum - 120 g (or 50 dried);
• Tomatoes - 250 g;
• Fat tail fat - 150 g;
• Saffron - ½ tsp;
• Dried mint - to taste;
• Salt pepper.

Cooking method:

1. Pre-soak the chickpeas overnight. Then we rinse, fill with clean water, and place on the stove. Bring the peas to a boil, remove the foam, add salt, and cook for 15 minutes.
2. Peel the potatoes and cut them into slices. If we use chestnuts, boil them for 10 minutes, cut them, and remove the grains.
3. We wash the meat, remove excess fat, and cut into pieces. Place the lamb in portioned pots or in one large pot.
4. Add chickpeas, potatoes or chestnuts. Fill with water to the very top. Cover tightly with lids and place in the oven. Cook at medium temperature for 60 minutes, removing foam if necessary.
5. Add diced onions and dried cherry plums (remove the pit from fresh ones and cut them in half).
6. Finely chop and grind the fat tail fat.
7. Pour boiling water over the saffron and leave for 10 minutes.
8. Wash the tomatoes and cut them into 6 pieces.
9. Place fat tail fat, saffron and tomatoes into pots, add salt and pepper to the soup. Cover the containers with lids and cook in the oven for 60 minutes.
10. Serve the soup hot in pots, sprinkled with dried mint.
11. If piti is cooked in one large pot, remove the meat and other ingredients using a slotted spoon, place on plates, pour in broth and sprinkle with dried mint.

Now you know how to cook lamb soup according to a recipe with a photo. Bon appetit!

Lamb soup is a hearty hot dish that will perfectly satisfy your hunger and warm you up in cold weather. Add variety to your usual menu and offer your loved ones these dishes of oriental cuisine. And experienced chefs will share their secrets on how to cook delicious lamb soup.

• It is important to serve soups very hot so that the lamb fat does not have time to harden.
• It is better to choose meat from different parts of the carcass. The brisket will make the broth fattier, the shoulder and neck will give the soup a richer taste.
• It’s good to add fresh herbs to dishes. Use parsley, basil, dill and tarragon. Moreover, at the end of cooking, the tarragon should be removed from the soup.
• When cooking soup, all ingredients should be placed only in boiling broth.
• Traditional lamb in oriental soups can be replaced with beef or chicken. The dishes will turn out to be less high-calorie and fatty, but the unique aroma of lamb meat will disappear.
• Cooking lamb broth has its own characteristics. After the water boils, dark foam appears, you need to drain the liquid and rinse the meat. Then refill the water and continue cooking the broth.
• If you pre-fry the lamb meat and then put it in the soup, the dish will acquire a special taste and will cook faster.

No lunch is complete without first courses. Their diversity is pleasantly surprising. Lamb soup has a place of honor in cooking. Its recipes came to us from the East and the Balkan countries. The most popular lamb soup is shurpa. But the variety of these soups does not end there. You will see this now.

Cooking a hearty lunch

Today we will discuss how to prepare aromatic and delicious lamb soup. You will learn recipes, which is the most delicious and much more in this article.

Many housewives try to prepare first courses. Lamb kharcho soup occupies a special niche in cooking. Each woman has her own recipe for preparing it; she knows how to please her household. But in terms of popularity, kharcho soup is not among the first. The famous shurpa gets the palm.

Compound:

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

Preparation:

Many of us remember the famous film “Prisoner of the Caucasus”. And phrases from this film became catchphrases. Remember what Yuri Nikulin said: “I poured lamb kharcho soup into the abyss.” The recipe for such an appetizing, incredibly tasty and spicy dish is quite simple. Even an inexperienced housewife can handle it.

Compound:

• 0.7 kg lamb fillet;
• 1 tbsp. rice cereal;
• onion – 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.

Preparation:

"Lagman" - royal dish

This first course is not prepared every day, as it takes quite 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 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 tbsp. filtered water;
• 1 tsp. paprika;
• 0.1 kg celery;
• 1 onion;
• salt and seasonings to taste.

Preparation:

1. Cool the filtered water a little and pour it into a convenient bowl.
2. Dissolve salt in water.
3. Add sifted flour little by little and beat in the egg.
4. We knead the dough, it should turn out elastic and elastic.
5. Wrap the dough in food grade film and place it in the refrigerator for a couple of hours.
6. Meanwhile, prepare all the vegetables.
7. Cut the lamb into portions.
8. Pour sunflower oil into a thick-walled dish, preferably a cauldron, and heat it.
9. Lay out the meat, after a few minutes add the chopped onion.
10. Fry for about five minutes and add chopped celery and spices except ground paprika.
11. Add the rest of the vegetables except the green beans.
12. Fill everything with the required amount of filtered water and cook for about 1-1.5 hours.
13. Lastly, add green beans and paprika.
14. Let's get back to the test.
15. We make them into bundles of the required size.
16. We stretch each strip of dough and then roll it into a snail shape on a plate.
17. To make noodles, we wrap the made flagella around our fingers in the form of an infinity sign.
18. Immerse the finished noodles in well-boiling salted water for literally 2-3 minutes.
19. Place the boiled noodles into portioned plates and pour the prepared soup on top.
20. All that remains is to decorate the “Lagman” with finely chopped herbs.

It couldn't be simpler or tastier!

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

On a note! You can add various hot seasonings and spices to taste. But their absence will not affect the taste of the soup. It will still turn out very appetizing and aromatic.

Compound:

• 0.5 kg lamb;
• 2 pcs. potato tubers;
• 1 onion;
• rice groats – 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.

Preparation:

1. Traditionally, we start by preparing the meat.
2. We first defrost the lamb in a natural way.
3. Chop it into portions and put it in a saucepan.
4. Pour filtered water over the meat and cook the broth.
5. As soon as the liquid boils, add the bay leaves.
6. Be sure to remove the resulting foam with a slotted spoon.
7. We clean the vegetables, rinse them with running water and chop them.
8. We cut the potatoes into cubes, it is advisable to chop the carrots on a grater.
9. Wash the rice cereal and boil it in a separate pan until half cooked.
10. Place the finished rice in a colander and rinse.
11. Place the potatoes into the broth.
12. When the root vegetables are almost ready, add rice.
13. Heat refined sunflower oil in a frying pan.
14. First add the chopped onion, and after a couple of minutes - the carrots.
15. Add sifted flour and softened butter.
16. Sauté the vegetables until tender and add to the soup.
17. Cook the soup for another quarter of an hour.
18. Before serving, add finely chopped herbs to the soup to taste.