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. 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.

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.

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. 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 remains 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, we 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 rinse these ingredients along 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 herbs 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 at 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, a little 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 finely 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 along 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 at supermarkets, shops, markets, or prepared by yourself;

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

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

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

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

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

Ingredients:

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

Cooking method:

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

Interesting from the network

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

Ingredients:

• Lamb - 500 g (brisket, shank);
• Water - 2.5 liters;
• Potatoes - 500 g;
• Fat tail fat - 100 g;
• Onions - 4 pcs.;
• Tomato paste - 2 tablespoons;
• Red pepper is a pod;
• Dill, cilantro;
• Salt.

Cooking method:

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

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

Ingredients:

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

Cooking method:

1. We pre-soak the chickpeas overnight. Then we rinse, fill with clean water, put on the stove. Bring the peas to a boil, remove the foam, salt, cook for 15 minutes.
2. Peel the potatoes, cut them into slices. If we use chestnuts, then boil them for 10 minutes, cut, remove the grains.
3. We wash the meat, remove excess fat, cut into pieces. We put the lamb in portioned pots or in one large pot.
4. We spread chickpeas, potatoes or chestnuts. Fill with water to the very top. Close the lids tightly and place in the oven. Cook on an average temperature for 60 minutes, removing the foam if necessary.
5. Add the diced onion, dried cherry plum (remove the bone from the fresh one and cut it in half).
6. Finely chop the fat tail fat and grind.
7. Fill the saffron with boiling water, leave for 10 minutes.
8. We wash the tomatoes, cut into 6 parts.
9. We send fat tail fat, saffron and tomatoes to the pots, salt and pepper the soup. We cover the containers with lids, cook in the oven for 60 minutes.
10. Serve the soup hot in pots, sprinkle with dried mint.
11. If the piti is cooked in one large pot, the meat and other ingredients are removed using a slotted spoon, placed on plates, covered with broth and sprinkled with dried mint.

Now you know how to make lamb soup according to the recipe with a photo. Enjoy your meal!

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

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

Russian soups have long been called stews, and only Peter 1 began to call foreign dishes soups, and later almost all stews began to bear this name. Today there are about 150 types of soups in the world, they can be divided into almost 1000 types, and each of them is prepared by different nations in its own version. Lamb has long been considered an Asian preference, so soups from it are based on Asian roots, although the soup is considered a dish only for sedentary peoples. The only exception is, perhaps, the Uzbek shurpa, which, although considered a soup, looks more like a second dish. One of the important features of lamb soups is that they are served with a lot of herbs and spices. Their composition varies depending on the region, but they almost always include parsley, dill, cilantro and pepper.

Lamb soup - food preparation

For the preparation of lamb soups, in addition to various vegetables, great attention is paid, of course, to meat. Typically, this is a bone taken from the scapula, neck and back. She just asks for soup - if you cut it across the bone, the cerebral fluid will enter the broth and make it more rich. The clear soup stock is made from larger pieces. True connoisseurs of meat advise taking the meat of a female ram for soup - it differs from the male in a darker color and less fat. The smell of female ram meat is more pleasant.

Lamb soup - preparing dishes

Asian soups were cooked in a cauldron or a kettle; in a home kitchen, an ordinary enamel pan is quite suitable. If you are making a thick soup, it will taste better in heavy, thick dishes. Sometimes for lamb soup, the meat is fried separately, for this we need a frying pan, or you can combine these procedures in a large cauldron - first fry the meat, and then finish cooking the dish in it.

Lamb soup - the best recipes

Recipe 1: Traditional Lamb Soup - Shurpa

There is probably no more international dish than a real lamb shurpa. A real complete lunch. It is believed that this is the first, combined together with the second. Nourishing, tasty, in its origin, nevertheless, a very Central Asian dish, truly, a pearl of oriental cuisine. The Uzbeks also consider shurpa a healing remedy - thanks to the combination of lamb, onions and hot peppers, you can drive away colds. And some nationalities do not put red pepper at all, but, on the contrary, add fruit, which makes it softer. In nature, shurpa is prepared in a cauldron. A pot on a fire is also suitable, and at home an ordinary saucepan. It takes a long time to cook it, but as a result you will get a rich, rich taste soup with a unique aroma of spice and garlic.

Ingredients: Lamb (1 kg), carrots (1-2 pieces), potatoes (3 pieces), onions (2 pieces), garlic (2-3 cloves), parsley, cilantro, salt, pepper.

Cooking method

Cut the meat into portions. Shurpa is prepared outdoors in a cauldron from the meat of the hip part of a young one-year-old lamb. Lamb is by the rules. The main principle is that the pieces should be large. However, you should not drive it to fanaticism and put whole pieces in half a kilo. Fill the meat with cold water about 2/3 from the top and bring to a boil. Put the bulbs whole, carefully monitor the foam. Cook for about 1.5 hours. Garlic carrots, cook for another half hour. Potatoes are next. It is better to take varieties that do not tend to boil too much, so that the soup does not turn out cloudy. Spices and herbs are placed five minutes before cooking. Nothing complicated, but what flavor, and most importantly - greens. How about our shurpa? You can pour into bowls and start your meal.

Recipe 2: Azerbaijani lamb soup (Bozbash)

Bozbash is a Caucasian dish. It is almost impossible to determine its authorship, it is found in many Caucasian and Asian countries, but only the Azerbaijani language has an exact translation of this name "bozba" - "gray head", perhaps, it means the lamb's head, from which this soup is especially tasty. Our recipe can rather be called kyufta-bozbash, since meatballs, loosely translated from many Turkic languages, sound “kyufta”.

Ingredients: Lamb with bones, fat tail fat (30 gr), rice (half a glass), chickpeas, cherry plum (1 glass), onion (2 pcs), spices (ginger, black pepper, dill, barberry, saffron, potatoes (4 pcs) ...

Cooking method

The zealous housewives, going to cook bozbash, soak the mutton peas in advance, in the evening. If you don't schedule your time in this way, canned deli chickpeas are fine. First of all, let's separate the pulp, but leave it a little on the bones. Cooking minced meat - meat with onions - pass through a meat grinder and add rice. Put the bones in a saucepan, fill it with water, remove the foam on time. After 40 minutes add the chickpeas. Pour boiling water over the cherry plum and free it from the seeds. Now the most crucial moment - we are preparing the kyufta - put a few pieces of cherry plum in the middle of the meatball and roll up the balls. When our broth becomes rich (about an hour and a half of cooking), we put the kyufta into the pan. This is followed by small cubed potatoes and chopped fat tail fat. Completes all the greens, a lot of greens, some of it is served on a separate plate. Readiness is determined very simply - our koloboks should float up, 20-30 minutes - the soup is ready. Cover the rich yummy with a lid and let stand a little longer, then pour it into plates. Spices and lamb broth give just a divine smell, and meat balls with cherry plum definitely raise it a notch higher than other soups.

Recipe 3: Potted Lamb Soup

If on an ordinary ordinary day you want something original - try the lamb soup in pots! A simple recipe for a thick vegetable soup, no need to fry, stew, no foams and complications. An uncomplicated recipe for a tricky dish, because lamb in pots turns out to be hearty and aromatic, and stewed vegetables in a pot will be just as welcome.

Ingredients

Lamb (500 gr), potatoes (50 gr), eggplant (250 gr), Bulgarian pepper (200 gr), carrots (150 gr), onion (20 gr), salt, pepper, thyme.

Cooking method

Finely chop the onion, put the meat in pots, a little onion, carrots, 3-4 peppercorns on top, fill with water, close the pots with a lid and send to the oven. We have 30 minutes while the meat is cooking to prepare the rest of the ingredients. Cut the eggplants into cubes, cut the cherry babies in half (ordinary tomatoes into cubes). Peel and dice the peppers.
We take out the pots and add them in the following order: potatoes, tomatoes, 3 sprigs of thyme, eggplant, pepper, salt. We send it to the oven for another hour at 180 degrees. It turns out a fragrant, hearty, healthy thick soup. Place the eggplant you can use the zucchini. It turns out 6 pots of about 400 grams each - a real ready-made lunch. And, as always, greens.

- In order to get a white lamb broth, the meat is first poured with half the amount of water, after removing the foam, water is added and a small fire is set.

- Garlic croutons, which you can cook yourself, will be a very tasty addition to lamb soup

- while the soup is infusing, mix small slices of bread with crushed garlic and send to the oven or microwave for 1-2 minutes, and then add directly to the plate. They will just melt in your mouth.

Lamb soup - 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 before 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 with 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. Vegetable soups, seafood, fish and chicken soups are especially appreciated in dietetics. 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 lucky 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 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 start preparing the 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 \u200b\u200bthe 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, stir, 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. Enjoy your meal!

Recipe number 2. Lamb pea soup

We all have probably heard about the legendary pea soup made from lamb ribs. Why not 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 fire, bring to a boil and add 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. Enjoy your meal!

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 thus diversify the taste that is familiar and familiar 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. Enjoy your meal!

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.