Lamb soup is often found in national cuisines of the peoples of the Caucasus and Central Asia. In Russia, for the first courses, we 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, today you can find almost any product in stores, so nothing prevents you from using this ingredient to make delicious soups.

Lamb meat broth is distinguished by a special rich taste and aroma. You can cook almost any first dish from this product, and it will always turn out nutritious, satisfying and rich. The most famous mutton soup is shurpa, for the preparation of which they use fatty meat, legumes, vegetables, and sometimes add noodles. Azerbaijani piti soup is a popular first dish in the East. To achieve the desired aroma and taste, piti languish for a long time in clay pots. Chickpeas, vegetables, fat tail fat and many spices are added to the soup. So the Georgian kharcho soup we love is also often made from lamb. In addition to the meat ingredient in this dish there are rice and vegetables. The spicy taste of the soup is achieved through the use of a large number of seasonings, garlic, herbs.

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

Traditionally, kharcho is prepared 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 add variety to the dish and make it from lamb. The soup is very rich, thick, with a pleasant spicy aroma. Depending on the season, tomatoes can be replaced with tomato paste.

Ingredients:

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

Cooking method:

1. We wash the rice, pour cold water.
2. We wash the lamb, cut.
3. Bring the water to a boil, spread the meat. Cook, broth, periodically removing the foam. Cooking 60-90 minutes. At the end of cooking, you can put salt, bay leaf, peas of pepper.
4. We take out the meat, filter the broth, removing spices and small bones. My pan, pour the broth back, bring to a boil, add rice, spices, salt.
5. Peel onions, carrots, chop, fry in a pan until pale golden, add lamb, spices, adjika.
6. We wash the tomatoes, pour over boiling water, remove the peel, chop the pulp and transfer to onion and meat. Add a couple of spoons of the 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 the frying to the soup. Cook the kharcho for another 5 minutes, send chopped garlic, herbs to the pan. Remove the soup from the stove, let it brew for 15 minutes and serve.

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Shurpa - a common filling soup in the East, for the preparation of which mutton is great. This rather fatty and very satisfying dish is cooked in a cauldron or cast-iron pan. Use chicken, beef or pork if you do not have lamb.

Ingredients:

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

Cooking method:

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

Piti refers to the dishes of Azerbaijani cuisine. It is prepared from lamb, vegetables and chickpeas, 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. Often baked chestnuts, ginger and fat tail fat are added to the soup. Chickpeas can be replaced with ordinary peas, but you get a completely different texture. Cherry plum is added to the soup for easier absorption of fat, it can be replaced with lemon slices.

Ingredients:

• Lamb (brisket, neck) - 1 kg;
• Potatoes - 300 g (or chestnuts);
• Onion - 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. Pre-soak the chickpeas overnight. Then we wash, fill with clean water, put on the stove. We bring the peas to a boil, remove the foam, salt, cook for 15 minutes.
2. Peel the potatoes, cut into slices. If we use chestnuts, then we boil them for 10 minutes, cut, cut out the grains.
3. We wash the meat, remove excess fat, cut into pieces. We lay lamb in portioned pots or in one large pot.
4. Spread chickpeas, potatoes or chestnuts. Fill with water to the very top. Cover tightly with lids and place in the oven. We cook at an average temperature of 60 minutes, removing the foam as necessary.
5. Add diced onions, dried cherry plum (in fresh, remove the stone and cut in half).
6. Fat tail fat is finely chopped and ground.
7. Pour saffron with boiling water, insist 10 minutes.
8. Wash the tomatoes, cut into 6 parts.
9. In pots we send fat tail fat, saffron and tomatoes, salt and pepper soup. We cover the containers with lids, cook in the oven for 60 minutes.
10. Serve hot soup in pots, sprinkled with dried mint.
11. If piti is cooked in one large pot, meat and other ingredients are taken out with a slotted spoon, laid out on plates, poured with broth and sprinkled with dried mint.

Now you know how to make lamb soup according to the recipe with a photo. Bon Appetit!

Lamb soup is a hearty hot dish that perfectly satisfies hunger and warms in cold weather. Add variety to the familiar menu and offer your loved ones these oriental dishes. And experienced chefs will share their secrets on how to make delicious mutton soup.

• It is important to serve soups very hot so that the mutton fat does not have time to freeze.
• It is better to choose meat from different parts of the carcass. The brisket will make the broth more bold, the shoulder blade and neck will give the soup a richer flavor.
• It is good to add fresh herbs to the dishes. Use parsley, basil, dill and tarragon. Moreover, tarragon should be removed from the soup at the end of preparation.
• When cooking soup, all ingredients should be laid only in boiling broth.
• Traditional lamb in oriental soups can be replaced with beef or chicken. Dishes will turn out less caloric 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 cooking the broth.
• If you first fry the lamb meat and then put it in the soup, the dish will get a special taste and at the same time cook faster.

Part of the carcass with bone is especially popular: the shoulder blade, part of the neck and back. In Asia, soups are divided into two different dishes, first using the liquid portion, and then the remaining thick. A lot of attention in the cooking process is paid to meat. It is thoroughly washed and boiled in plenty of water. Transparent broth is obtained from large pieces, which can then be used to add to the main dish. To prepare a hearty soup, potatoes, carrots, bell peppers, onions, garlic wedges, tomato puree are used. Bay leaves and peppercorns will add new notes to the flavoring composition.

The five most commonly used ingredients in recipes:

Recipes of mutton soups are known to any housewife. They will always come to the rescue if you want to surprise your family with something special in the culinary field. A dish with Asian roots is always served with a plentiful amount of herbs and spices: chopped dill, cilantro, basil, parsley, black pepper. Try to cook the “pearl" of Asian cuisine - mouth-watering shurpa with a unique aroma of garlic and a burning taste.

Step 1: select and prepare the lamb.

So, have you decided to make lamb soup? Then you should get the right meat! For this purpose, it is better to use the shoulder blade, cervical, as well as the back. During the selection, we carefully feel the piece you like with your fingers, it should be pink, elastic, elastic, with a white fat layer and a pleasant smell without mustiness, and also 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 the one-year-old will also come off, although it will cook longer.

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

We shift them into a deep bowl, fill with ordinary running water and leave them in this form on 2 hours. Thanks to soaking, almost the whole of the anemone will go away and the remaining debris in the form of wool will be washed more easily.

Step 2: cook the lamb broth.

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

Then we cook the broth under a covered lid 1.5–2 hours   until lamb is fully cooked, with each 10-15 minutes   carefully remove the noise so that the precipitate 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 sweet pepper from the peduncle and gut it from the seeds, and peel the remaining vegetables. Then we wash these ingredients together with greens, dry them with paper kitchen towels, put them on a cutting board and continue preparation. We immediately cut the potatoes in large cubes or slices up to 3–3.5 centimeters in size, send them into a bowl with cold running water and leave them until use so that they do not darken.

Cut carrots and onions into slices, cubes or straws 5–6 millimeters thick, sweet peppers in large slices from 1.5 to 4 centimeters long, chop the greens and garlic finely and put the slices into separate plates.

Step 4: Cook the lamb soup with vegetables.

After 1.5–2 hours   we check the readiness of the meat, introduce the fork teeth into one of the pieces. If they enter smoothly, without pressure, put salt and coarsely chopped potatoes into the broth to taste and cook them 20 minutes, the slices should boil well. After that, add onions with carrots and cook everything with medium boiling. 10 minutes.

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

Then, with the help of a ladle, pour the soup in portions on 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 on deep plates, seasoned with fresh dill, parsley or cilantro each and served with fresh homemade bread of any kind or pita bread. If desired, this dish can be supplemented with salad, as well as sliced \u200b\u200bfrom fresh, pickled or pickled vegetables. Enjoy a delicious and simple meal!
Bon Appetit!

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

A mixture of dried spices for soup can be purchased in supermarkets, shops, markets or prepared independently;

A great substitute for fresh garlic is the dried granules of this vegetable.

Something I wanted to write something else culinary ... And here the case turned up.

Summer, as you know, it’s time for barbecue. It somehow happened so that at the rally we make lamb shish kebab. Since there are no familiar butchers, meat is bought at a nearby supermarket. And there, lamb, suitable for barbecue, is one kind: leg. Well, more precisely two - a leg with a bone and a leg without it. A boneless leg, of course, is a convenient thing: bought, sliced, pickled - and that’s it! But the price ... A foot with a bone is in our area ... well, not that cheap, but somehow more affordable. We buy it, cut the meat from it into a barbecue, and that very bone remains. And what do you want to do with her? For it, by the way, the money is paid, and there remains a lot of meat on it, the very meat that normally cannot be cut for a barbecue.

We do this: put it in a bag and in the freezer. Let him lie, waiting for his finest hour. But then, when the soul becomes sad, and the refrigerator is almost empty, I take it out and cook the soup.

So, I took out a bone (this time alumius , anticipating the soup, left more meat on the bone). Thawed slightly, admired,

divided into two parts, threw into a saucepan, poured water and set on fire.

As the ugly foam began to boil and formed, I carefully removed this foam, reduced the fire and left myself to simmer quietly for an hour, and I went about my business.

An hour later, around the house, the smell of lamb already swam, the household began to sniff. Therefore, it is time to move on to the second part of the Merlezon Ballet.

First of all, salt. At the same time, let's look at the shelf with spices, prepare the ones we need:

Well, and then you can do gas station. To start, I took the onion, chopped finely. I splashed olive oil on a frying pan, warmed it up so that the aroma went, put onions there, added a tablespoon of flour, fried until beautiful caramel color

and sent to the saucepan. Peppered with black pepper, added laurel sausages and left to cook further. And while the onion was fried, I managed to look into the refrigerator. What do we have there with vegetables? Yeah, great: there are a couple of carrots, and the parsley root remains. I cleaned them

cut into pieces and after the onion tossed into the soup. Now is the time to go back to the cupboard with canned goods. What do we have there so sour? There is no tomato paste, and no tomatoes, either - but there’s no reason why you bought tomato puree. Well, that's great!

Half a tin of soup - bang! Bigger fire to boil. And, since we started with red, but in color, we will continue: a quarter of a teaspoon of cayenne pepper and paprika from the heart.

Let the brew boil - but not much - another five minutes, but for now I’ll climb over the canned goods again. Do I have beans? There is a big jar! And at the same time we add chickpeas to the soup - just for fun, and even so it was thicker.

He opened the cans, threw both into the pan, stirred well, let it boil again. Now the line of spices has come. Where there is tomato, there is basil, I think so, because I do not know a more successful combination of tastes. Well, it’s a sin not to add a little to such a mixture - a little! - tarhuna (aka tarragona). Now we will reduce the fire, let our brew gurgle slightly - it is almost ready. There were a couple of finishing touches. Firstly, fresh herbs. The refrigerator was not comforted here - only a few old parsley tails were found. Well, and they will do.

He removed the leaves, cut them into tiny sticks, and added them to the saucepan. Now - the last, but also important: garlic. Squeeze a couple of cloves into the pan, let it boil for a couple more minutes - and that’s it!

After admiring, I close the soup with a lid. Now he needs to give ten to fifteen minutes to insist, and you can proceed!

Bon Appetit!

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

Lamb soup - preparation of products

For the preparation of mutton soups, in addition to various vegetables, much attention is paid, of course, to meat. As a rule, this is a bone taken from the scapula, neck and back. She asks for soup - if you cut it across the bone, the brain fluid will fall into the broth and make it more rich. The clear soup broth comes from larger pieces. Real meat connoisseurs advise taking sheep’s meat for soup - it differs from the male in a darker color and less fat. The smell of the meat of a female ram is more pleasant.

Lamb soup - preparation of dishes

Asian soups were prepared in a cauldron or pot; in an home kitchen, an ordinary enameled pan is quite suitable. If you cook thick soup, it will turn out more delicious in heavy dishes with thick walls. Sometimes, for mutton 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 it.

Lamb soup - the best recipes

Recipe 1: Traditional Lamb Soup - Shurpa

There is probably no more international dish than real mutton shurpa. A real full dinner. It is believed that this is the first, combined with the second. Hearty, tasty, by its origin, nevertheless, a very Central Asian dish, truly, a pearl of oriental cuisine. Uzbeks consider shurpa also a healing remedy - thanks to a combination of lamb, onions and hot pepper, you can drive colds away. And some nationalities do not put red pepper at all, but rather 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 pan. It must be cooked for a long time, 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 pcs), potatoes (3 pcs), onions (2 pcs), garlic (2-3 cloves), parsley, cilantro, salt, pepper.

Cooking method

We cut the meat into portions. Shurpa is cooked outdoors in a cauldron from the meat of the hip of a young one-year-old lamb. Lamb is by the rules. The main principle is that the pieces should be large. However, do not bring to fanaticism and put whole pieces in a pound. Pour meat with cold water about 2/3 on top and bring to a boil. We put the onions whole, carefully monitor the foam. Cook for about 1.5 hours. Carrots garlic, cook another half hour. Next comes the potato. It is better to take varieties that are not prone to boil too much so that the soup does not turn out muddy. Spices and herbs are put in five minutes before readiness. Nothing complicated, but what flavor, and most importantly - greens. How do you like our shurpa? You can pour into bowls and start a meal.

Recipe 2: Azerbaijani Lamb Soup (Bozbash)

Bozbash is a dish of Caucasian cuisine. It is almost impossible to determine 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 ram’s head, from which this soup turns out to be especially tasty. Our recipe can most likely be called kyufta-bozbash, as meatballs in a free translation from many Turkic languages \u200b\u200bsound “kyufta”.

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

Cooking method

Zealous housewives, about to cook bozbash, soak mutton peas in advance, in the evening. If you do not allocate time this way, canned chickpeas from the deli are fine. First of all, separate the flesh, but leave a little on the bones. Cook the minced meat - meat with onions - pass through a meat grinder and add rice. Bones in the pan, fill with water, remove the foam on time. After 40 minutes, add chickpeas. Pour cherry plum with boiling water and free from stones. Now the most crucial moment - we are preparing a kuft - in the middle of a meat kolobok we put a few pieces of cherry plum and roll koloboks. When our broth becomes rich (about an hour and a half cooking), we launch the kuft in the pan. Next comes the potatoes in small cubes and chopped fat tail fat. Completes all the greens, a lot of greens, part of it is served on the table in a separate plate. Willingness is determined very simply - our koloboks should come up, 20-30 minutes - the soup is ready. We cover the rich yummy with a lid and let it stand for a little while, then we pour it on plates. Spices and mutton broth give a simply divine smell, and meat koloboks with cherry plum definitely raise it one step higher than other soups.

Recipe 3: Potted Lamb Soup

If on an ordinary ordinary day you want something original, try lamb soup in pots! A simple recipe for a thick vegetable soup, you do not need to fry anything, stew, no froths and difficulties. A simple recipe for a tricky dish, because the lamb in the pots is hearty and fragrant, and the stewed vegetables in the pot will be perfectly fit, by the way.

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 the pots, on top a little onion, carrots, 3-4 peas of pepper, pour water, close the pots with a lid and send to the oven. 30 minutes, while the meat is being cooked, we have to prepare the rest of the ingredients. We cut the eggplant into cubes, cut the cherry in half for the kids, (ordinary tomatoes into cubes). Peel and dice the peppers.
  We get the pots and add them in the following order: potatoes, tomatoes, 3 branches of thyme, eggplant, pepper, salt. We put it in the oven for another hour at 180 degrees. It turns out a fragrant, hearty, healthy thick soup. Place eggplant can use zucchini. It turns out 6 pots of approximately 400 grams - a real ready-made dinner. And, as always, greens.

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

- A delicious addition to lamb soup will be garlic crackers, which you can cook yourself

- while the soup is infused, mix the small sliced \u200b\u200bslices of bread with crushed garlic and put in the oven or microwave for 1-2 minutes, and then add directly to the plate. They will simply melt in your mouth.