Recipes for the most famous lamb soups. Lamb soup with potatoes recipe

31.07.2019 Lenten dishes

Traditionally, it is believed that there is nothing better for soup than juicy young lamb meat, lamb soup is the most delicious and rich, especially if it is cooked 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 a soup made from lamb meatballs - kyfta and other varieties of lamb soups.

Lamb kharcho soup

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

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

While the meat is being cooked, it is necessary to rinse, peel the tomatoes and pass them through a meat grinder. Do the same with bell peppers and rice. After the broth is ready, you need to add a mixture of tomatoes, peppers and rice to it. Cook until the rice is ready. Bay leaves, black pepper and crushed garlic are added to a ready-made dish, if desired, hot pepper - the whole dish is ready, it can be carried to the table. In terms of time, kharcho soup is akin to cooking a regular soup; it takes no more than 1 hour of constant control over the dish to get excellent results.

Piti - a delicious lamb dish

Petey- a kind of soup, one of the favorite dishes of oriental cuisine. 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, therefore, before entering the active stage of cooking, you need to soak the peas in a deep container for at least 10 hours. The piti soup itself is prepared in small pots with a volume of no more than 1 liter, and each portion of it must be prepared separately, served also in pots, therefore, having asked the idea of preparing a dish, you must first of all stock up on the necessary utensils.

Onions, meat, cherry plums and peas soaked for the right time are placed in a 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 cauldron, the dish is put back in the oven, covered with a lid and stewed in this state for about 40 minutes.

If the water in the soup boils away, add a new one and continue cooking. At the final stage of cooking, add spices and seasonings, cool a little and serve.

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

Tasty and aromatic piti will decorate any dining table, boiling pots will give it an exotic look, so you need to stock up on them in sufficient quantity to be enough for each guest.

Lamb soup with homemade cheese

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

The lamb, along with the bones, is placed in a saucepan, poured over with water and cooked 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, melt the butter, add flour to it, fry for several minutes over low heat, adding milk as it boils. The sauce is fried for about 5 minutes, homemade grated cheese, boiled pieces of lamb, broth, in which meat and finely chopped vegetables were cooked, are added in turn. 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 with finely chopped parsley on top. The dish is ready, you can start tasting it.

Scottish lamb soup

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

Lamb meat is laid out in a saucepan and cooked until tender for an hour, periodically the meat broth must be stirred and skimmed with a special ladle. The broth should be salted, put one head of onion in it and boiled. After the meat is ready, you need to add washed, peeled pearl barley and chopped vegetables to it. 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 bowls.

Lamb soup with cucumbers

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

Lamb soup requires dark soy sauce, sesame oil, lamb fillets, chicken broth, sea salt, white pepper, cucumber, and rice vinegar.

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

The meat must be removed from the sauce and added to the broth, it should be cooked for only 2-3 minutes, then the meat should be removed from the broth and covered with a towel so that it does not cool down. In the meantime, you need to put fresh cucumbers cut into rings into the boiled broth, 1-2 cucumbers will be enough, bring the cucumbers to a boil, add lamb meat, 1 tablespoon of vinegar again and cook for the next 5 minutes. On this, the lamb soup with cucumbers can be considered cooked and ready to serve.

Lamb soup with lentils

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

All vegetables need to be washed and peeled, cut the potatoes into large cubes, celery in oblique lines, pepper into two halves. The garlic needs to be peeled and crushed in a garlic dish, and the herbs 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 more minutes.

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

Lamb and plum soup

For a soup, a real cook does not need so many ingredients, just lamb brisket, onions, a few glasses of rice, yellow plum, ghee, parsley, pepper and salt.

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

Chop the onion very finely and fry in a pan in sunflower oil. Rinse the rice, sort out and leave for some time in cold water.

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

Lamb soup with tomatoes

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

Lamb needs to be cut into small pieces, in the same way it is necessary to chop 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 a few bay leaves, reduce the heat, but so that the meat is constantly boiling.

Tomatoes and peppers must be minced several times, so that a homogeneous mixture is obtained.

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

Lamb soup with chickpeas and vegetables

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

The peas must be soaked in cold water overnight. Wash the lamb, peel off films and excess fat, add water, put on the stove and bring to a boil, periodically removing the foam as it appears. The meat should be cooked for about 30 minutes, after which it is necessary 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 peppers, remove the center and chop finely together with the garlic. Prepared carrots and celery should be fried in a pan greased with a little sunflower oil, add garlic to them and fry until the ingredients are tender.

As soon as the peas are ready, you need to add potatoes to it and cook all the products for about 10-15 minutes, then throw fried vegetables and hot peppers into the soup. Seeds of coriander, mustard and cumin are ground in a mortar to a powdery mass and put into 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, tossed in at the last minute of frying.

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

So, in the preparation of lamb soup there is absolutely nothing complicated, the ingredients for it are, in principle, 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 other similar dishes is, naturally, lamb, the choice of which is the most important in the preparation of lamb soup.

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 does not have any 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
Potato	500 BC	83
Spices	taste
Garlic	5-6 cloves	106
Tomatoes	3-4 pcs.	14
Fresh greens	taste
Carrot	1 PC.	33
Bay leaf	2 pcs.

Step-by-step recipe for cooking Lamb soup with potatoes with 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 skin 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 an equally 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 leaf, coriander, cumin, black and allspice in the form of peas, a little red hot 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!

Enjoy your meal!

Lamb soup - the best recipes. How to cook lamb soup correctly and tasty. We will share only proven recipes that you will surely like.

As you know, the average Russian's dinner table is hard to imagine without a bowl of hot soup. Soups or, as they used to be called, stews have been prepared in Russia since ancient times. Only earlier they were cooked mainly in Russian ovens, and modern housewives cook soup on the stove.
Soups are the first hot course and are served at lunchtime with fresh bread and sometimes dressing. Soups can be made from a wide variety of ingredients. The standard soup set is meat plus vegetables. You can also cook the soup from fish, mushrooms, pasta, seafood, or just vegetables. Soups based on meat broth turn out to be more satisfying and satisfy hunger well, but vegetable soups are perfect for those who follow their figure or follow a diet.
Nutritionists and doctors have long proven the benefits of soups for the human body. Firstly, it is recommended to eat this hot dish every day for overweight people. Soup, filling the stomach with liquid, gives a feeling of fullness for a long time, and, therefore, eating a bowl of soup at lunch, you are unlikely to want to continue your meal further. Especially in dietetics, vegetable soups, seafood, fish and chicken soups are valued. Secondly, doctors strongly recommend to eat every day for those who suffer from diseases of the gastrointestinal tract. The soup has the most positive effect on the digestion process and is well absorbed by our body.
In total, world cuisine has about one hundred and fifty varieties of soups. And there are countless recipes for making this or that soup. In our country, the most common and everyone's favorite are soups cooked in meat broth. These include borsch, cabbage soup, kharcho, hodgepodge, pickle, pea soup. They are also cooked of various types of meat, but most often it is beef and pork, a little less often - chicken. Lamb dishes are the property of oriental cuisine, therefore soups are cooked there mainly from this meat.
Meat broth, cooked from lamb, is distinguished by its richness, unusual taste and amazing aroma. On its basis, you can cook absolutely any soup, it always turns out to be very rich and satisfying. Those who have at least once been fortunate enough to taste lamb soup will probably still remember its incomparable taste. Fortunately, now on store shelves you can find almost anything, including lamb. Therefore, nothing prevents you from pampering yourself and your loved ones with this delicious dish.
Lamb soup is prepared in the same way as any other meat soup. But, nevertheless, there is one distinctive feature - lamb soup should be prepared with a lot of spices and seasonings and generously sprinkled with fresh herbs.
Lamb soup - food preparation
You don't have to choose a lamb tenderloin to make the soup. Moreover, the soup cooked from meat on bones is much tastier and richer. The meat is washed, filled with cold water and cooked for about two hours. Then the broth is filtered, the meat is cooled and separated from the bones. After that, all other ingredients are added to the broth with chopped meat.
Vegetables for the soup are peeled, washed and cut into small pieces. Onions and carrots are often pre-fried in vegetable oil before being added to the broth.

Lamb soup - preparing dishes

Oriental culinary masters cook soup outdoors over a fire using large cauldrons or cauldrons. But we are somehow more accustomed to cooking soup on the stove, so we will use an ordinary saucepan to prepare it. The volume of the dishes depends on how many people you expect to feed. It is very important that the pot has a lid.
You will also need a frying pan to saute the vegetables to make the soup. In principle, you can bypass this point, but still, most recipes involve such preliminary preparation of vegetables before putting them in soup.
Lamb soup - the best recipes

Recipe number 1. Lamb soup with noodles and tomatoes

This delicious and easy-to-prepare lamb soup with egg noodles and tomatoes will surely please your household and will become a decoration of the dinner table. In the event that you did not have egg noodles at hand, replace it with regular noodles or pasta.
To make Lamb Noodle Soup with Tomatoes, you need the following ingredients:
1. Lamb - 700 grams.
2. Egg noodles - 100 grams.
3. Onions - 2 medium sized heads.
4. Garlic - 2 wedges.
5. Fresh tomatoes - 4 pieces.
7. Fresh dill or parsley - 50 grams.
9. Carrots - 1 piece.
Cooking instructions:
1. First of all, let's take up the preparation of meat broth. To do this, wash the lamb, put it in a deep saucepan and fill it with cold water. Cook the meat for two hours, remembering to periodically remove the foam. Then we take out the meat, filter the broth through cheesecloth and pour back into the pan. Separate the cooled meat from the bones, cut into small pieces and send back to the broth. We put the pan on low heat.
2. Peel and rinse onions and garlic. Finely chop the onion, and pass the garlic through a garlic press. Peel the carrots, wash and rub on a coarse grater. Rinse fresh herbs, dry and chop finely. Heat a small amount of vegetable oil in a frying pan, fry the vegetables until golden brown, stirring occasionally.
3. Rinse the tomatoes and make a cruciform incision in the area of the stalk. Pour boiling water over them, carefully remove the skin and send the tomatoes into the blender bowl. We make tomato puree. Put the mashed potatoes in a pan, add a little meat broth, add salt, black pepper and seasonings, mix, bring to a boil.
4. Put the egg noodles in a saucepan with broth, cook for five minutes. Then add tomato puree with vegetables, mix, salt to taste. We wait for the soup to boil and turn off the heat.
Pour the finished soup into deep bowls, sprinkle generously with finely chopped herbs and serve. Bon Appetit!

Recipe number 2. Lamb Pea Soup

We all have probably heard about the legendary pea soup made from lamb ribs. Why not finally try to make it yourself. Moreover, this is not at all difficult to do.
To make Lamb Pea Soup, you need the following ingredients:
1. Lamb ribs - 500 grams.
2. Peas - 100 grams.
3. Potatoes - 3 medium sized tubers.
4. Onions - 3 medium sized heads.
5. Carrots - 1 piece.
6. Vegetable oil - 3 tablespoons.
7. Salt, black pepper, spices and seasonings to taste.
Cooking instructions:
1. Wash the peas under running water, then soak them in cold water for a couple of hours. While the peas are soaking, let's prepare the meat broth. To do this, rinse the lamb ribs and cut. We put them in a deep saucepan, fill with cold water and put on fire. Cook the broth for an hour, do not forget to remove the foam. After the specified time, take out the ribs, transfer them to a plate. Strain the broth through a sieve or cheesecloth. Pour the broth back into the pan, send the ribs there. We put the pan on the fire, bring to a boil and add the peas, cook for thirty minutes.
2. Peel the onions, rinse and chop finely. Peel the carrots and rub on a coarse grater. Heat a small amount of vegetable oil in a frying pan. Saute vegetables until golden brown. Peel the potatoes, wash them well and cut them into small pieces.
3. After thirty minutes, put potatoes in a saucepan, cook for fifteen minutes. Then we send vegetable frying to the soup, add salt, black pepper and spices. Cook the soup for another ten minutes and turn off the heat. Let the soup brew a little.
Pour the finished pea soup into deep bowls and serve along with brown bread croutons. Bon Appetit!

Recipe number 3. Lamb kharcho soup

Kharcho soup can rightfully be considered one of the most beloved among our compatriots. Try to cook this lamb soup and thereby diversify the taste that is familiar and familiar to everyone from childhood.
To make lamb kharcho soup, you need the following ingredients:
1. Lamb - 500 grams.
2. Rice - 200 grams.
3. Carrots - 2 pieces.
4. Onions - 2 medium sized heads.
5. Tomato paste - 4 tablespoons.
6. Garlic - 2 wedges.
7. Vegetable oil - 3 tablespoons.
8. Salt, black pepper, spices and seasonings to taste.
Cooking instructions:
1. Rinse the lamb, put it in a saucepan and fill it with cold water. We put on fire, bring to a boil, remove foam. Then we reduce the heat and cook the broth for another hour. After that, take out the meat from the pan and transfer it to a plate to cool. Strain the broth through cheesecloth and pour back into the pan. Separate the cooled meat from the bones, cut into small pieces and put back in the broth. We put the pan on fire.
2. Peel the onions, rinse and chop finely. Peel the carrots, wash and rub on a coarse grater. Heat a small amount of vegetable oil in a frying pan, fry the vegetables, stirring occasionally, until golden brown. Then add tomato paste to the pan, stir, reduce heat and simmer for five minutes. Transfer the contents of the pan to the broth.
3. Wash the rice several times with cold water and put it in the soup, add salt, black pepper, spices and seasonings to taste. Stir and simmer the soup under the lid for twenty minutes. Rinse fresh herbs and chop finely. Peel the garlic and pass it through a garlic press. After the specified time has elapsed, remove the pan from the heat, fill the soup with herbs and garlic, leave to infuse for twenty minutes.
Pour the finished soup into deep bowls and serve hot. Bon Appetit!

1. In order for the broth to be transparent, after boiling the meat, it must be filtered.
2. Eastern chefs recommend serving black bread croutons grated with garlic along with lamb soup.
3. To make the lamb soft, you need to cook it for at least one and a half hours.
4. Sometimes for the preparation of pea soup or kharcho soup, not raw, but smoked lamb ribs are used. The taste is very unusual.

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, you 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.

Soup kharcho

This dish came to us from Georgian cuisine and was first made from beef. Modern housewives, on the other hand, 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 substituted 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.;
onion - 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 cooking 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. Skim 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, garnish 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 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 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 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 the broth.

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 boiling for an hour and a half, throw the 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. Toss the pepper whole. Turn off five minutes after it boils. Cover.

With potato

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 to the lamb with potatoes soup, but also others that suit your taste more. Be sure to try to cook such a dish to please your loved ones. The soup should please not only an adult, but also 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:

Cook the meat. 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 the potatoes are tender.

Pea

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, constantly remove the foam. 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 to cook the broth. After boiling, remove the foam. Cook under the lid for an hour and a half. 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 tender, 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.
Take out 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. It is better to cook the latter 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 eggplant 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 bones 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 boil, 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

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

Not everyone loves lamb - it is meat with a slightly specific taste and aroma. If you belong to the group of people for whom lamb is 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 cooking 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: Lamb and Potato Soup

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 soup roots - 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 soup roots, garlic and onion, put together with peppercorns and laurel in the soup, salt, boil without a lid for 1 hour over low heat. Remove the meat from the broth, cut into cubes. 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, cumin, 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 caraway seeds 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, also add 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 to the 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 options for 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 herbs and a glass of natural yogurt without additives and sugar, ½ cup of rice, lemon juice.

How to make lamb yogurt soup. Pour the meat 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 it is ready, 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 are very tasty, aromatic and rich!

How to make lamb soup

How much to cook lamb for soup

Delicious lamb soup recipe

Kharcho soup with lamb

Ingredients:

beef (bone-in, non-lean) - 750 g;
cilantro - half a bunch;
long rice (not steamed) - 150 g;
bay leaf - 3 pcs.;
onion - 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 cooking 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. Skim 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, garnish with chopped cilantro.

Lamb piti soup

Ingredients:

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

Cooking method:

Be sure to soak 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 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 the broth.

Lamb 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 boiling for an hour and a half, throw the 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. Toss the pepper whole. Turn off five minutes after it boils. Cover.

Lamb soup with potatoes

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:

Cook the meat. 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 the potatoes are tender.

Pea soup with lamb - recipe with photo

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, constantly remove the foam. 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 boil, 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

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
Potato	500 BC	83
Spices	taste
Garlic	5-6 cloves	106
Tomatoes	3-4 pcs.	14
Fresh greens	taste
Carrot	1 PC.	33
Bay leaf	2 pcs.

Step-by-step recipe for cooking Lamb soup with potatoes with 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 skin 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.

Video recipe Lamb soup with potatoes

The recipe for the classic lamb kharcho soup

And we also offer you to cook an equally 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:

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 leaf, coriander, cumin, black and allspice in the form of peas, a little red hot 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!

Enjoy your meal!

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 one.

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 soak the 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 onion 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;
Onion - 1 head.

Preparation: 190 minutes.

Caloric value: 112 Kcal / 100 g.

Dilute salt in cool water, add flour in batches to this solution 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, put the beans and paprika twenty minutes before the end. 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 rice boiled 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 electrical 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 content: 117 Kcal / 100 g.

We wash the meat, cut it into cubes measuring two by two centimeters. 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!