Lamb broth dishes. Lamb soup - the best recipes

10.10.2019 The drinks

Many people do not like to cook lamb because of its specific flavor. However, there are special dishes whose recipes are based on the combination of vegetables and lamb. For a delicious soup, it is best to choose ribs. The meat should be young and pinkish in appearance. Then it will cook well and give a great taste and aroma. In general, lamb is very healthy. Previously, this meat was considered fatty and high-calorie. But recent research has shown that lamb contains a lot more protein. In addition, it is simply impossible to feed a ram with any growth stimulants and antibiotics. That is why now many pork lovers are switching to lamb dishes. Lamb soup is prepared very simply, much faster than the usual borscht. Soup requires a lot of vegetables and herbs. Spices can be added if desired, but they are not required.

Ingredients

Lamb - 500 g
Water - 2 l
Bulb onions - 1 pc.
Potatoes - 4 pcs.
Sweet pepper - 1 PC.
Carrots - 1 pc.
Tomato - 2 pcs.
Greens - 1 bunch.

Information

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

Lamb soup: how to cook

Cook lamb broth. For 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 a favorite or one of their favorite types of meat, then the recipes for delicious and aromatic lamb soups with simple preparation suggested in this collection will come in handy.

Lamb soups always turn out (of course, provided that the meat is of high quality) very rich, tasty and aromatic. 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 obey the figure, it is important to keep track of what to cook such a soup with and when to eat it.

The most famous lamb soup is shurpa, an oriental dish. Also popular is the piti soup - a dish of Azerbaijani cuisine, the Armenian kyuftu soup, which is prepared with beef meatballs.

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

Typically, the brisket or shoulder portion is used for soups - these pieces of meat are best for making a delicious lamb soup.

Recipe one: Soup with lamb and potatoes

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

How to make lamb and potato soup. 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 meat from broth, cut into cubes. Wipe the broth through a sieve. Peel the potatoes, finely chop the parsley roots, leeks and carrots, put in the grated broth, season with caraway seeds, marjoram and thyme, boil for half an hour, put the meat in the soup, heat for 10 minutes, serve.

Recipe two: Light soup with Brussels sprouts and lamb

You will need: 800g of lamb, 750g of Brussels sprouts, 150g of sour cream, 3 glasses of broth, 2 cloves of garlic and onions, 1 bunch of dill, 2 tablespoons. olive oil, caraway seeds, mustard, pepper, salt.

How to make a light lamb soup 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 for low heat. Prepare the cabbage, peel and rinse 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: 120g of lamb, 30g of rice, 20g of onions and carrots, 10g of lamb fat, 5g of flour, herbs, pepper, salt.

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

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

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 of natural yogurt without additives and sugar, ½ glass of rice, lemon juice.

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

Recipe 5: Scottish Lamb Soup

You will need: 240g of lamb, 50g of celery, 40g 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. Grind the vegetables, put in the broth along with the pearl barley (it must be rinsed in advance and scalded with boiling water), boil the soup until cooked, taking out the meat. Remove the meat from the bones, put it back in the soup, boil for another 5 minutes, removing excess fat, pepper and salt to taste. Sprinkle with chopped parsley before serving.

If you love lamb, then the recipes offered in this collection will certainly come in handy. Easy to prepare, even for inexperienced cooks, these soups turn out to be very tasty, aromatic and rich!

Thousands of delicious dishes are prepared from lamb meat. Various soups with it are especially tasty, they are rich, aromatic, spicy. Lamb first courses are very 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 make lamb soup

This dish is often made in Eastern countries. Cooking lamb soup involves using a lot of herbs 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 kettle, a thick-walled saucepan. Sometimes soup products are pre-fried.

How much to cook lamb for soup

Some housewives rarely come across such meat, so they do not quite understand how to properly handle it. How long it takes to cook the 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 rest of the ingredients. It will take half the time if it is pre-fried. It is best to take a scapula with a bone, neck, back. Using this meat for the broth will make it rich.

Delicious lamb soup recipe

Whichever method of preparation you use, you will get a rich, hearty dish that cannot be called dietary in any way. 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 meat.

Kharcho soup with lamb

This dish came to us from Georgian cuisine and was first made from beef. Modern housewives should know how to cook lamb kharcho soup. It consists of many components. To properly prepare mutton kharcho soup, you must use prunes, nuts, dry plum puree. Sometimes these foods are replaced with other ingredients with similar flavors.

Ingredients:

beef (bone-in, non-lean) - 750 g;
cilantro - half a bunch;
long rice (not steamed) - 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 substitute for woven or thick pomegranate juice).

Cooking method:

Before boiling mutton kharcho soup, pour 3 liters of water into a saucepan. Cut the meat into large pieces. Place in water and simmer broth over moderate heat for an hour. Remove the foam periodically.
To make mutton kharcho soup, chop the onion and garlic. Fry them in vegetable oil. When softened, put tomato paste, herbs, bay leaves, suneli hops in the pan. Simmer for 5-7 minutes.
Add finely chopped chili peppers. Remove the bay leaves.
Pour the dressing that was cooked in the pan into the broth with meat.
Cut the prunes into small pieces and add to the dish.
Add rice, put tkemali and peppercorns, mix. Try and add a little salt if necessary. Serve very hot and garnish with chopped cilantro.

Lamb piti soup

This dish is traditional for Azerbaijani cuisine. Lamb and chickpea piti soup must be made in one large clay pot or in several small ones. Many vegetables and seasonings are added to the dish. The characteristic, albeit specific components of the dish are baked chestnuts, peas, but this will change the taste. Try to make 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 undesirable);
dry mint - a pinch;
onion - 1 small;
saffron - 2 pinches;
chickpeas - 150 g;
fat tail fat - 75 g;
fresh cherry plum - 60 g (or 25 g dried);
tomato - 125 g.

Cooking method:

Be sure to soak chickpeas with water in advance for 10-12 hours. After this time, rinse it, fill it with clean water. Bring to a boil, remove the froth, add salt and cook for a quarter of an hour.
If you are using potatoes, peel them, cut them into small pieces.
Wash and process the meat, cut. Fold into one pot or divide into portions.
Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very brim.
Close the pots with lids, put in the oven. Cook at 160 degrees for an hour.
Add the pitted cherry plum and chopped onion.
Chop and grind fat tail fat. Pour boiling water over the saffron for 10 minutes.
Spread bacon in pots, salt and pepper. Add saffron and tomatoes, cut into slices. Cover the dish and cook for another hour. Serve in portion pots garnished with mint. If you cooked in one, then first spread the ingredients of the soup on the plates with a slotted spoon, and then pour over the broth.

Lamb bozbash

This dish is prepared in different Caucasian countries and the recipes are different everywhere. The easiest way is to make lamb bozbash soup in Armenian. It turns out to be 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 do. 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 pieces of medium;
fat - 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:

Soak the chickpeas in advance for 8-10 hours.
Cut the meat, fill it with two liters of water, put it on the stove. When the broth boils, remove the froth, salt, add the chickpeas. Cook for an hour and a half.
Blanch the tomatoes, remove the skin. Peel the rest of the vegetables.
Cut the onion into half rings, the potatoes, tomatoes and carrots into cubes.
Put a frying pan on the fire, put bacon on it. When it melts, add the onion. When it turns golden, add carrots, tomatoes. Simmer for about 5-7 minutes.
If the broth has been cooking for an hour and a half, throw potatoes into it.
Chop the greens.
In the fat remaining after the vegetables, fry the red pepper.
When the potatoes are cooked, add the dressing and herbs to the dish. Throw in the whole pepper. Turn off five minutes after it boils. Cover.

Lamb soup with potatoes

This option is simpler than the previous ones, but it turns out to be no less tasty. You can add not only those seasonings that are part of the recipe, but also others that suit your taste to the lamb soup with potatoes. Be sure to try to cook such a dish to please your loved ones. The soup should be enjoyed not only by an adult, but also by a child.

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;
bow - 1 small head;
bay leaf - 1 pc.

Cooking method:

Put the meat to simmer. When the water boils, add chopped herbs, chopped garlic, peppercorns, bay leaf, spice mixture. Cook for an hour under the lid.
Peel and chop potatoes, carrots, two types of onions. Add to broth.
Cook until potatoes are tender.

Pea soup with lamb - recipe with photo

This dish turns out to be 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 simple to prepare. Add spices to it to your liking, 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;
lean oil - 5 tbsp. l .;
potatoes - 5 large;
carrots - 2 medium;
onions - 4 medium heads.

Cooking method:

Soak the washed peas for two hours.
Put the rib broth to boil for an hour, remove the foam constantly. You can strain.
Throw the peas into the broth, cook for another half hour.
Peel and chop onions, carrots. Fry in vegetable oil.
Cut the potatoes into strips, add to the pea soup. After a quarter of an hour, throw in the vegetable frying and all the seasonings. Cook for another five minutes, then turn it off.

Lamb shurpa soup - recipe with photo

Ingredients:

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

Cooking method:

Pour two liters of water over the meat. Start boiling the broth. When it boils, put the peeled onion (whole), seasonings in a saucepan.
Chop carrots, bell peppers, peeled tomatoes, herbs.
Remove the meat and onions from the broth. Put carrots in there, cook for 10 minutes.
Add the rest of the vegetables and beans. Cook for 5 minutes. Place the boiled lamb chopped into pieces in a saucepan. Turn off, leave for a quarter of an hour under the lid.

If you want the lamb soup to be clear, strain the broth before you cook the rest of the food in it. You can put the meat to cook, wait for it to boil and drain the water. The piece will need to be rinsed. After it is again put to boil in clean water.
Better take meat on the bone. If possible, chop it up before boiling.
Add more seasonings and herbs to the dish.

Video: Tomato soup with lamb

Lamb broth is not easy to cook, and not everyone loves such meat, since lamb has a specific taste and aroma. But, in spite of this, we offer you today to cook lamb soup with potatoes, this particular dish is very tasty and has no specific smell!

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal. Per 100 g.)
Mutton	500 BC	203
Water	2.5-3 liters.
Sweet pepper	1 PC.	27
Canned chickpeas	300 BC
Allspice peppers	5-6 pcs.
Salt	taste
Onion	1 PC.	43
Potatoes	500 BC	83
Spice	taste
Garlic	5-6 teeth	106
Tomatoes	3-4 pcs.	14
Fresh herbs	taste
Carrot	1 PC.	33
Bay leaf	2 pcs.

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

So let's get down to business:

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

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

Now peel and cut the carrots into strips.

Peel and slice potatoes.

Wash the bell peppers, remove the middle with the seeds, cut the vegetable into strips.

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

When the lamb is done, remove it and transfer it to 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 infuse, pour it into plates. Season with fresh herbs and minced garlic. That's all, a hearty, tasty and aromatic lamb soup with potatoes is ready!

Video recipe Lamb soup with potatoes

The recipe for the classic lamb kharcho soup

And we also offer you to cook no less tasty, hearty and mouth-watering lamb kharcho soup. 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 broth:
lamb - 2 kg;
onions - 2 heads;
carrots - 2 pieces;
black and allspice in the form of peas - 3 each;
bay leaf - 2 pieces;
parsley root;
celery root;
dried herbs;
star anise;
fresh herbs;
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 each;
hot red pepper;
salt to your liking.

Now let's get to work:

Take a piece of lamb, wash it well, put it in a saucepan and pour water here.
Send the container with the contents to the fire, let it boil.
As soon as the liquid starts to boil, skim off the foam.
Now send several heads of onions, carrots, allspice and black peas, bay leaves, roots, dried herbs, star anise and of course salt to the broth. Turn the heat to low, let the meat cook for several hours.
Peel and chop the garlic.
Peel the onion and cut into medium slices.
Scald the tomatoes, remove the skin and finely chop the tomato pulp.
Now you should wash the herbs and chop.
Next, wash the rice grits.
In a bowl, send bay leaves, coriander, cumin, black and allspice in the form of peas, a little red bitter pepper, add salt and grind dry ingredients here.
Take a pot, heat it up. Put the ghee in a preheated container and melt.
Send the onion to the melted oil product.
Now collect the fat from the broth and send it to the cauldron with onions, stir and simmer for 5 minutes.
Once the broth has evaporated, add the tomato pulp to the onion, stir and simmer the vegetables for a few more minutes.
Then add sugar, simmer for a couple of minutes.
Remove the lamb from the broth, separate the flesh from the bone and cut into small pieces. Send the meat pieces to the kettle, simmer the meat with vegetables for 10 minutes.
Strain the broth, put it on the fire again, let it boil.
Send the rice grits to the boiling broth.
Add the grated dry seasoning, after 15 minutes, send the prepared herbs and garlic to the bowl with the broth and rice.
Now put the fried vegetables, meat here and cook the dish for 10 minutes. That's all, after the specified time you will taste the royal kharcho soup with incredible taste and aroma!

Good appetite!

This dish was borrowed by other culinary experts from Moldova, the Balkans and the East. It is referred to as shurpa, chorpa, sorpa, lagman, bozbash, but the first name is more familiar to us. There are no distinctive features of the preparation of this dish, everything is done by eye and can change in the process.

The only thing that can be noted is the pre-frying of meat and vegetables. From this we can conclude that this dish is not particularly different from other filling first courses - soups.

Usually, shurpa is cooked very fatty, since lamb meat is not dietary or lean. A large amount of spices 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, along with the meat, float in a cauldron. The addition of fruits is also encouraged: apples, plums, apricots, quince, which is not quite usual for our cooking.

In some regions, this dish is prepared from 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 goes into more detail on how shurpa lamb soup is actually made.

Components:

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

Preparation: 150 minutes.

Caloric value: 458 Kcal / 100 g.

We put lamb shanks, ribs, a shoulder blade in a huge cauldron, fill it with cold water, set a strong flame so that everything boils quickly.

It is better to pre-soak lamb in water overnight so that the blood comes off and does not spoil the broth. Remove the foam with a spoon with holes and reduce the heat. Boil the broth for an hour and a half.

We lay onions chopped in half rings, after fifteen minutes - carrots, after a while - large pieces of potatoes.

We boil everything together for ten minutes and add the rest of the vegetables: sweet and hot peppers, tomatoes, thyme and coriander. Add salt to taste and leave for fifteen minutes.

Apples, preferably Antonovka or quince in general, are peeled, chopped into slices and mixed. If it tastes sour, add just a little 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 prepare a traditional lagman

The most common Central Asian dish, which is made 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;
Green beans - 150 g;
Sweet pepper - 2 pcs.;
Tomatoes - 2 pcs.;
Garlic - 1 head;
Dill - a bunch;
Kinza is a bunch;
Green onions - a bunch;
Vegetable oil - 50 ml;
Celery - 100 g;
Paprika - 1 tsp;
Salt to taste;
Purified water - 1.5 cups;
Onions - 1 head.

Preparation: 190 minutes.

Caloric content: 112 Kcal / 100 g.

Dilute salt in cool water, pour flour into this solution in batches and drive in an egg. Knead a plastic, but not soft dough, wrap it with a food bag and leave for two hours.

Peel tomatoes, peppers, garlic, onions, celery stalks, beans. Put butter 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, add beans and paprika twenty minutes before completion. Mix the whole soup, add meat broth to obtain the required consistency and boil.

Divide the finished rested dough into several pieces, coat each with vegetable oil, roll it into a long rope. 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 it like this for another fifteen minutes.

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

Place the raw noodles in a sieve or colander and immerse in boiling salted water, cook for three minutes. Remove, rinse with cold water and place in portions on a plate. Pour the prepared gravy on top of the noodles, grind with cilantro, green onions and dill.

Bozbash with potatoes

Translated from Azerbaijani bozbash means "gray head", and most likely means a lamb's head, from which the soup is simply excellent.

Components:

Lamb head - 1 pc.;
Potatoes - 5 pcs.;
Rice - 200 g;
Cherry plum - 200 g;
Red onion - 2 pcs.;
Dried dill - 1 tsp;
Barberry - 1 tsp;
Black pepper - sachet;
Chickpeas - 1 can;
Fatty fat - 50 g.

Preparation: 145 minutes.

Caloric content: 89 Kcal / 100 g.

We soak the lamb's head in cold water for five hours. Then we cut off the meat from it, leaving a little on the bone to make a fat broth. We put the broth to cook. Pass the meat with onions through an electric meat grinder.

Pour in the boiled rice until half cooked and stir well. Be sure to remove the foam from the boiled broth and add some salt. After an hour of cooking, put the chickpeas. Pour cherry plums with boiled water, this will facilitate the task of peeling off the skin and peeling the bone from the pulp.

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

Lamb soup in pots

A delicious rich soup can be cooked not only on the stove, but also simmered in an electric appliance by portioning it in clay pots. Some housewives like this method more, you do not need to fry anything, watch 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.

Caloric value: 117 Kcal / 100 g.

We wash the meat, cut it into cubes two by two centimeters in size. We spread evenly over the pots. Distribute peeled and chopped onions on top. Fill up to half of 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, the main thing is that it is dense, not mushy.

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

If you want to get a transparent lamb broth, pour half of the cauldron with water, bring to a boil, collect the foam, only then pour in another half of the liquid. Garlic croutons or cubes of a loaf fried in the oven are suitable for any lamb soup. Delicious lunch and bon appetit!

Some national lamb soups contain a variety of vegetables and fruits that are seasonal. Therefore, for a start, it is better to master simple and well-known recipes for soups. Having mastered the elementary cooking techniques, you will learn how to cook rare national dishes.

Lamb soup, when properly prepared, will not have a specific taste and aroma. The main thing is to choose the right lamb. For soup, lamb is best taken on the bone, since the bones contain many extractive substances, which will give the soup a rich taste and aroma. Fresh herbs and spices can add flavor. Vegetables, which are also added to such soups, require special attention.

Some recipes of national cuisines imply the addition of plums, nuts, cherry plums, tomatoes, etc. to the soup. But one of the most famous and popular lamb soups is Shurpa.

What is shurpa?

Shurpa is a lamb soup, which differs from other soups with its high fat content, a large amount of fresh herbs and spices, and the presence of large pieces of vegetables or fruits in the broth. In addition to the usual potatoes, carrots and onions, quince, apricots or plums can be added to the shurpa. It all depends on national traditions, because shurpa has many more names. In Tajikistan, this soup is called shurbo, in Turkey - korba, in Moldova and Yugoslavia - chorba, in Kyrgyzstan - shorbo. This soup has many names, so it cannot be said that this soup comes from any one country. It is usually called a dish of oriental cuisine.

This dish was prepared both in the mountains and in the sultry steppes. Shurpa quickly saturates the body, satisfies hunger, warmed it for a long time. Shurpa even treated colds and ailments. The whole secret of this soup is that red hot peppers are added to the broth, which makes the dish spicy. Now there are many variations of this dish, but almost every recipe contains red hot peppers. In addition, fresh herbs such as kenzu, parsley and dill are considered essential ingredients. Basil and cumin are also added to the soup in Uzbekistan.

How to cook shurpa?

Before you start cooking soup, you need to learn how to choose the right meat. The lamb should be light pink in color and the body fat should be white and even. If the meat has a bright and rich red color, and the fat is light yellow, then such lamb is not suitable for cooking. The bright color of the meat indicates that the animal was old, so the taste and color of the meat will have an unpleasant taste and aroma.

The degree of freezing of the lamb also plays an important role in the preparation of the soup. It is best to cook a soup from fresh meat, but if you buy frozen meat, you need to monitor its quality. If the meat is often frozen or thawed, it will lose its nutritional and energy value. You can also check the freshness of the lamb by pressing on the meat with your finger. The resulting fossa should quickly recover. If the hole begins to fill with blood, then this indicates that the meat has repeatedly gone through the process of freezing and defrosting.

Having learned all the subtleties of choosing lamb, you can start making shurpa itself. To prepare this dish you need:

1 kg of lamb on the bone,

2 large bell peppers,

2 large onions

3 carrots,

5 large potatoes

20-30 g seasoning for shurpa,

1 tablespoon of cumin

3-4 cloves of garlic

1 bunch of parsley

1 bunch of basil

ground black pepper,

red hot peppers optional.

The first stage of preparation

At the first stage of cooking, you need to prepare the meat. Lamb meat has inedible films and tendons, so they must be removed. Before being sent to the pan, the meat must be rinsed under running water. Send the prepared piece of meat to a saucepan with cold water. In this case, the water should completely cover the meat. When the water boils, a film will accumulate on its surface, it must be carefully removed. If this is not done, then it will turn into flakes, which will settle at the bottom. They will make the broth cloudy.

In order for the broth to be as transparent as possible, the meat must be cooked over the lowest heat for 1.5-2 hours. In this case, you need to salt the broth at the very end, 15 minutes before it is fully cooked.

Second phase

At this stage of cooking, you need to prepare all the vegetables that will go into the soup.

First, peel the tomatoes off. They are first dipped in boiling water, and then in cold water. After such heat treatment, the skin can be easily removed. Cut the tomatoes into large pieces.

Peel the onions and carrots. Cut the onion into half rings, and the carrot into slices, 1.5-2 cm wide. Cut the bell pepper into large squares.

Peel the potatoes and also cut into 3x3 cm squares.

Stage Three

Having done all the manipulations with the vegetables, you need to remove the lamb from the broth and cut into large pieces of 3x3 cm.After that, you need to put a cauldron or a frying pan with a thick bottom, in which the meat will be fried.

You need to fry boiled lamb in vegetable oil. Some cooks remove the fat while cooking the broth. The collected fat is then used in the frying process. As a result, the broth is not so fatty, and the meat is fried without vegetable oil.

You need to fry the lamb for 2-3 minutes so that the meat becomes a little ruddy. Next, onions are sent to the pan. It takes 2-3 minutes to fry the onion with the meat for it to become transparent and soft.

Carrots, bell peppers and tomatoes are added to these ingredients. All this vegetable and meat mixture should be roasted for 5 minutes. When the vegetables give off their juice and aroma, it is necessary to add spices and cumin.

Fourth stage

Next, put the fried vegetables and lamb in a saucepan. In this case, it is advisable to strain the broth through a sieve with gauze. It will be as transparent as possible and without flakes. Vegetables and meat are poured with strained broth. If necessary, you can add water to the soup, but at the same time its richness will decrease, it will become more liquid and not so thick.

After adding the broth, the shurpa needs to be tasted. At this stage, you can add black pepper, red hot pepper and salt. Next, coarsely chopped potatoes are sent to the soup. The soup should be cooked for another 15-20 minutes, until the potatoes are completely cooked.

5 minutes before being ready, throw fresh basil and parsley into the shurpa. Squeezed garlic can be added for a brighter flavor.

What is Mastava?

Mastava is a national dish of Uzbek cuisine. Mastava is a thick and rich lamb soup with rice and vegetables. Its consistency is more reminiscent of thick porridge than our usual liquid soup. Mastava is a dish that also has its own history, so it was cooked in the cold season even in ancient times. This soup is quite high-calorie and satisfying, as it includes:

0.5 kg of lamb ribs,

200 g potatoes

1 carrot,

100 g of round rice

1 clove of garlic

1 chili pepper

bay leaf,

black peppercorns,

spices to taste.

Before preparing mastava, you need to choose the right ingredients. Lamb is best taken in the form of ribs, as they make a thick broth. Of course, a ham may work as well. The main thing is that the meat is from a young lamb. Also, special attention should be paid to the choice of rice. It should be round and starchy, as this is the ingredient that makes the soup thick. It is undesirable to take basmati rice or parboiled long rice, since the starch content in these types of rice is much less.

For spiciness, it is advisable to choose red chili. You need to add this ingredient to taste, since not everyone likes food that is too spicy. In order for the pepper to give only its aroma, and not too sharp taste, it can be thrown in a whole pod into the boiling broth without cutting.

The first stage of preparation

At the first stage of cooking, you need to boil the broth. For this, the ribs are poured with 1-1.5 liters of cold water. You can add a few black peppercorns, 2-3 bay leaves, 1-2 cloves to the water for aroma. They should be cooked over low heat, while periodically you need to remove the film. The lower the heat, the more transparent the broth will be. They should be cooked for 2 hours. During this time, they will completely cook.

While the ribs are cooking, you need to chop the garlic and chili peppers. To make the mastava not too hot, you need to remove the seeds from the pepper. If you like spicy dishes, then you can cut the peppers together with the seeds. Cut the pepper into thin slices and finely chop the garlic.

Remove the cooked meat from the broth. Strain the broth several times through cheesecloth so that it is transparent.

Second phase

At this stage, the cooked ribs must be fried in vegetable oil. To do this, you should choose a stewpan or a frying pan with a thick bottom. Throw ribs only on heated vegetable oil.

They should be well done on both sides. A golden crust should form on their surface. Dice the onion while they are cooking. After 5-10 minutes of frying, add onion, garlic and chili to the ribs. Fry until peppers and onions are tender.

Stage Three

After frying, send the ribs with vegetables to a saucepan, pour the strained broth into it. Add 1-1.5 liters of warm water and put on fire.

When the mastava boils, add salt and rice. After adding the rice, the soup should be stirred periodically to prevent the rice from sinking to the bottom of the pot. While the rice is cooking, you need to start cutting the vegetables. Cut the tomatoes into small slices, cut the carrots and potatoes into 1-inch cubes.

Fourth stage

Prepared vegetables should be sent to soup, but you should regularly check the readiness of the rice. Throw carrots and tomatoes into the mastava, they should be cooked until the rice is completely boiled.

Only then can potatoes be added to the soup. Cook the lamb ribs soup until the potatoes are fully cooked for another 15-20 minutes.

At the end of cooking, throw finely chopped greens into the pan. To make the mastava even thicker, it needs to be infused for 10-15 minutes.

Secrets of making soup broth

To make the soup taste brighter and richer, you need to cook the broth correctly. Therefore, novice cooks need to remember a few secrets of making lamb broth.

For making lamb soup, the following are suitable: neck, ribs, drumstick, brisket, shoulder blade. If there is no bone in a piece of meat, then the broth will turn out to be less aromatic.
To make the broth rich, you need to know the correct proportion of adding water to the meat. It is believed that for 1 kg of meat, you need 2-3 liters of water. Some cooks recommend using filtered water as it makes the soup clearer.
If the broth begins to evaporate during cooking, then it must be replenished with plain water. At the same time, it must be borne in mind that the taste of the soup will no longer be so rich. It is better to initially calculate the amount of water for the selected amount of lamb.
So that the broth is not cloudy, you need to cook it after boiling without a lid. If the pan is covered, the vapors released will condense back on the lid. They will end up in the soup, making the broth cloudy.
For those who follow their figure, it is advisable to boil the broth twice so that the fat from the fibers comes out better.
In order for the broth to be transparent, the film must be removed as soon as it begins to collect on the surface of the water.
For a brighter and more spicy taste, bay leaf, black peppercorns, coriander and cloves should be added to the water for the future soup.
So that a film does not form on the surface of the water during the boiling process, the meat must be sent to boiling water. The protein in the muscle fibers will not have time to stand out, so the meat will seem to be sealed.
The average cooking time for lamb broth is 1.5-2 hours. Cooking time depends on the size of the meat, its integrity and the amount of fire. The less the meat is cut, the faster it cooks.
You need to salt the broth only at the end of readiness. If you salt it at the beginning, then a large amount of water and extractives will evaporate from it, which give the finished dish a pleasant taste and aroma.

Step 1: choose and prepare the lamb.

So you've decided to make lamb soup? Then it's worth getting the right meat! For this purpose, it is better to use the shoulder blade, neck, and also the back. During the selection, we carefully feel the piece we like with our fingers, it should be pink, firm, elastic, with a white fat layer and a pleasant smell without mustiness and rot. Then we check with the seller the age of the slaughtered animal, the ideal option is a lamb from 8 weeks to 3 months old, but a one-year-old individual will do, although it will take longer to cook.

When the choice is made, we bring the lamb home and rinse it thoroughly. Then we spread it on a cutting board, cut off excess fat, film, as well as small bones, which very often remain on the meat after chopping the carcass, from the piece. After that, we cut it into portioned pieces ranging in size from 3 to 5 centimeters, but more is possible, it all depends on your desire.

We transfer them to a deep bowl, fill with ordinary running water and leave in this form on 2 hours... Thanks to soaking, almost all the ichor will go away and the remnants of debris in the form of wool will be washed out more easily.

Step 2: cook the lamb broth.

After the right time, we wash the pieces of meat again, put them in a deep saucepan, fill them with purified water and put everything on high heat. After boiling, reduce it to a small level and, using a slotted spoon, remove the first gray foam from the surface of the bubbling liquid - coagulated protein.

Then we cook the broth under a covered lid. 1.5-2 hours until the mutton is fully cooked, with each 10-15 minutes we carefully remove the noise so that the sediment does not rise from the bottom of the pan, then the soup wakes up transparent.

Step 3: prepare the vegetables.

While the meat is being cooked, using a clean knife, we remove the stalks from the bell pepper and gut it from the seeds, and peel the rest of the vegetables. Then we wash these ingredients together with the herbs, dry them with paper kitchen towels, put them on a cutting board and continue preparation. We immediately cut the potatoes into large cubes or pieces up to 3–3.5 centimeters in size, send them to a bowl with cold running water and leave there until use so that they do not darken.

Chop carrots and onions into slices, cubes or strips 5-6 millimeters thick, sweet peppers in large pieces from 1.5 to 4 centimeters long, and finely chop the greens with garlic and arrange the slices on separate plates.

Step 4: cook lamb soup with vegetables.

After 1.5-2 hours we check the readiness of the meat, insert the tines of a fork into one of the pieces. If they enter smoothly, without pressure, put salt, coarsely chopped potatoes in the broth to taste and cook it 20 minutes, the pieces should boil well. After that, add the onions and carrots there and cook everything with medium boil for another 10 minutes.

Then we send sweet peppers, whole chili, garlic, a mixture of dried spices for the soup and, if necessary, some more salt to the pan. Then we cook the first hot dish 5 minutes, remove the chili pepper from it, turn off the stove, cover the fragrant dish with a lid so that a small gap remains, and let it brew for 20 minutes.

Then, using a ladle, pour the soup in portions into plates, sprinkle with fresh chopped herbs and serve.

Step 5: serve lamb soup with vegetables.

Lamb soup with vegetables is served hot as the first main course for dinner. It is poured in portions into deep bowls, each seasoned with fresh dill, parsley or cilantro and served with fresh homemade bread of any kind or lavash. If desired, this dish can be supplemented with salad, as well as slicing from fresh, pickled or pickled vegetables. Enjoy delicious and simple food!
Enjoy your meal!

Very often, a set of spices is supplemented with fresh peas, zucchini and white cabbage;

Dried spice mix for soup can be purchased in supermarkets, shops, markets, or prepared by yourself;

An excellent substitute for fresh garlic is the dried granules of this vegetable.

Ingredients

Lamb - 500 g
Water - 2 l
Bulb onions - 1 pc.
Potatoes - 4 pcs.
Sweet pepper - 1 PC.
Carrots - 1 pc.
Tomato - 2 pcs.
Greens - 1 bunch.

Information

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

Lamb soup: how to cook

Cut the carrots into half rings. This form will look beautiful and appetizing in a transparent soup. Put the carrots in the boiling broth.

The potatoes should be diced and put in the soup as well when it boils again.

Bell peppers should be chopped and sent after the potatoes.

Soup tomatoes are cut into rings, and they must be added about 5 minutes before being cooked. They shouldn't get out of shape.

The dill is cut very finely and should be placed before everything is ready.

How to make lamb soup

How much to cook lamb for soup

Delicious lamb soup recipe

Soup kharcho

Ingredients:

beef (bone-in, non-lean) - 750 g;
cilantro - half a bunch;
long rice (not steamed) - 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 substitute for woven or thick pomegranate juice).

Cooking method:

Before boiling mutton kharcho soup, pour 3 liters of water into a saucepan. Cut the meat into large pieces. Place in water and simmer broth over moderate heat for an hour. Remove the foam periodically.
To make mutton kharcho soup, chop the onion and garlic. Fry them in vegetable oil. When softened, put tomato paste, herbs, bay leaves, suneli hops in the pan. Simmer for 5-7 minutes.
Add finely chopped chili peppers. Remove the bay leaves.
Pour the dressing that was cooked in the pan into the broth with meat.
Cut the prunes into small pieces and add to the dish.
Add rice, put tkemali and peppercorns, mix. Try and add a little salt if necessary. Serve very hot and garnish with chopped cilantro.

Petey

Ingredients:

lamb meat - 0.5 kg;
salt pepper;
baked chestnuts - 150 g (you can replace with the same amount of potatoes, but this is undesirable);
dry mint - a pinch;
onion - 1 small;
saffron - 2 pinches;
chickpeas - 150 g;
fat tail fat - 75 g;
fresh cherry plum - 60 g (or 25 g dried);
tomato - 125 g.

Cooking method:

Be sure to soak chickpeas with water in advance for 10-12 hours. After this time, rinse it, fill it with clean water. Bring to a boil, remove the froth, add salt and cook for a quarter of an hour.
If you are using potatoes, peel them, cut them into small pieces.
Wash and process the meat, cut. Fold into one pot or divide into portions.
Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very brim.
Close the pots with lids, put in the oven. Cook at 160 degrees for an hour.
Add the pitted cherry plum and chopped onion.
Chop and grind fat tail fat. Pour boiling water over the saffron for 10 minutes.
Spread bacon in pots, salt and pepper. Add saffron and tomatoes, cut into slices. Cover the dish and cook for another hour. Serve in portion pots garnished with mint. If you cooked in one, then first spread the ingredients of the soup on the plates with a slotted spoon, and then pour over the broth.

Bozbash

Ingredients:

lamb meat - 0.4 kg;
salt;
potatoes - 3 pieces of medium;
fat - 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:

Soak the chickpeas in advance for 8-10 hours.
Cut the meat, fill it with two liters of water, put it on the stove. When the broth boils, remove the froth, salt, add the chickpeas. Cook for an hour and a half.
Blanch the tomatoes, remove the skin. Peel the rest of the vegetables.
Cut the onion into half rings, the potatoes, tomatoes and carrots into cubes.
Put a frying pan on the fire, put bacon on it. When it melts, add the onion. When it turns golden, add carrots, tomatoes. Simmer for about 5-7 minutes.
If the broth has been cooking for an hour and a half, throw potatoes into it.
Chop the greens.
In the fat remaining after the vegetables, fry the red pepper.
When the potatoes are cooked, add the dressing and herbs to the dish. Throw in the whole pepper. Turn off five minutes after it boils. Cover.

With potato

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;
bow - 1 small head;
bay leaf - 1 pc.

Cooking method:

Put the meat to simmer. When the water boils, add chopped herbs, chopped garlic, peppercorns, bay leaf, spice mixture. Cook for an hour under the lid.
Peel and chop potatoes, carrots, two types of onions. Add to broth.
Cook until potatoes are tender.

Pea

Ingredients:

lamb ribs - 0.75 kg;
spices, ground black pepper, salt - to your taste;
peas - 150 g;
lean oil - 5 tbsp. l .;
potatoes - 5 large;
carrots - 2 medium;
onions - 4 medium heads.

Cooking method:

Soak the washed peas for two hours.
Put the rib broth to boil for an hour, remove the foam constantly. You can strain.
Throw the peas into the broth, cook for another half hour.
Peel and chop onions, carrots. Fry in vegetable oil.
Cut the potatoes into strips, add to the pea soup. After a quarter of an hour, throw in the vegetable frying and all the seasonings. Cook for another five minutes, then turn it off.

Shurpa

The classic recipe for this dish is borrowed from Uzbek cuisine, although you can find many variations of it. Shurpa mutton soup turns out to be very fatty and rich. It is so satisfying that there is simply no need to serve the second dish after it. Many different ingredients are added to it, even fruits. Try to cook shurpa, because it is incredibly delicious.

Ingredients:

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

Cooking method:

Fill the meat with water, start cooking the broth. After boiling, remove the foam. Simmer for an hour and a half under the lid. Remove the lamb, chop it finely, put it back in the broth.
Chop the onion, fry until soft.
Cut tomatoes and bell peppers into thin slices, carrots into slices, potatoes into medium cubes.
After adding the minced meat, put the chillies back into the broth. Add bulgarian and tomatoes.
After 10 minutes, put onions, carrots, potatoes in the shurpa.
Add spices after a quarter of an hour. Before switching off, put chopped parsley in the shurpa.

On lamb broth

The first dish prepared according to the following recipe turns out to be very rich and thick. Lamb broth soup with pearl barley is called Scottish, it is very fond of and is often prepared by the inhabitants of this country. Vegetables and a variety of spices are added to it, tomato paste must be 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:

Fry the meat in vegetable oil until golden brown.
Add chopped onion, tomato paste, or juice, salt and pepper to the skillet. Simmer for 10 minutes.
Transfer food to a saucepan. Fill with two liters of water. Add pearl barley, bring to taste.
Peel and cut carrots, potatoes. When the cereals in the broth are soft, toss these vegetables into the pot. Cook until cooked.

In a multicooker

You can cook an excellent first course not only in a pot or saucepan. Lamb soup in a slow cooker turns out to be no less tasty than in ordinary dishes. A separate advantage is that you can use the delayed start function and specify a specific time for which your dish should be prepared. Try multicooker soup, you'll love 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;
bulgarian pepper - 1 pc.;
tomato - 1 large;
carrot - 1 small.

Cooking method:

Place the meat in the multicooker bowl, add a liter of water, cook on the Stew program for an hour.
Get the mutton. Cut it into pieces, discard the bone. Put back in the broth, adding all the vegetables, cut into large pieces. Cook for another hour on the Stew or Soup programs.
Serve with cilantro.

With noodles

The correct name for this dish is lagman. The soup is so thick that it rather resembles meat with a side dish and a little broth. This dish is incredibly tasty. Every housewife should remember how to make lamb noodle soup. The latter is better to cook with your own hands, but if you have too little time, you can take the store 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;
bulgarian pepper - 2 pcs.;
cilantro - 5 branches;
onions - 3-4 heads;
tomatoes - 4 large;
carrots - 3 pcs.

Cooking method:

Cut the meat from the bone, chop, fry for a quarter of an hour.
Peel the onions and carrots. Chop finely and add to the lamb for a couple of minutes.
Transfer the meat and vegetables to a large saucepan or cauldron.
Cut the pepper and eggplants into thin strips, and the tomatoes into cubes. Add them to the cauldron along with the seasoning and chopped cilantro.
Place the bone from a piece of lamb meat in a separate saucepan, put onions and carrots there. Cover with water and cook for an hour. Remove the seeds, and pour the broth into a bowl with meat and vegetables.
Put the lagman on a small fire, simmer for 40 minutes.
Cook the noodles in salted water. Serve by placing in a serving plate and pouring over the broth with meat and vegetables.

Check out other recipes, too.

With beans

Another option for a delicious, satisfying, nutritious first course. Lamb and bean soup is very rich and thick. All the products that make up the composition are perfectly combined with each other. Be sure to try this dish sometime. You will be surprised at how unusual the flavor combination of such seemingly simple products can be.

Ingredients:

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

Cooking method:

Pour two liters of water over the meat. Start boiling the broth. When it boils, put the peeled onion (whole), seasonings in a saucepan.
Chop carrots, bell peppers, peeled tomatoes, herbs.
Remove the meat and onions from the broth. Put carrots in there, cook for 10 minutes.
Add the rest of the vegetables and beans. Cook for 5 minutes. Place the boiled lamb chopped into pieces in a saucepan. Turn off, leave for a quarter of an hour under the lid.

If you want the lamb soup to be clear, strain the broth before you cook the rest of the food in it. You can put the meat to cook, wait for it to boil and drain the water. The piece will need to be rinsed. After it is again put to boil in clean water.
Better take meat on the bone. If possible, chop it up before boiling.
Add more seasonings and herbs to the dish.