Lamb soup, an oriental guest in your kitchen. Lamb soup: delicious recipes How to cook lamb soup

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

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

How to cook lamb soup

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

How long to cook lamb for soup

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

Recipe for delicious lamb soup

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

Soup kharcho

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

Ingredients:

• beef (on the bone, lean) – 750 g;
• cilantro – half a bunch;
• long rice (unparboiled) – 150 g;
• bay leaf – 3 pcs.;
• onion – 3 medium heads;
• black pepper (peas);
• garlic – 4 cloves;
• khmeli-suneli - half a teaspoon;
• prunes – 5-6 pcs.;
• hot chili – pod;
• vegetable oil – 1.5 tbsp. l.;
• tomato paste – 1 tbsp. l.;
• tkemali (plum puree) – 1 tbsp. l. (you can replace it with tkali or thick pomegranate juice).

Cooking method:

1. Before cooking lamb kharcho soup, pour 3 liters of water into the pan. Cut the meat into large pieces. Place in water and cook the broth over moderate heat for an hour. Skim off the foam periodically.
2. To prepare lamb kharcho soup, chop the onion and garlic. Fry them in vegetable oil. When softened, add tomato paste, herbs, bay leaves, and suneli hops to the frying pan. Simmer for 5-7 minutes.
3. Add finely chopped chili pepper. Remove bay leaves.
4. Pour the dressing that was prepared in the frying pan into the broth with meat.
5. Cut the prunes into small pieces and add to the dish.
6. Add rice, tkemali and peppercorns, stir. Taste and add a little salt if necessary. Serve the dish very hot, garnished with chopped cilantro.

Petey

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

Ingredients:

• lamb meat – 0.5 kg;
• salt pepper;
• baked chestnuts – 150 g (you can replace with the same amount of potatoes, but this is not advisable);
• dry mint - a pinch;
• onion – 1 small;
• saffron – 2 pinches;
• chickpeas – 150 g;
• fat tail fat – 75 g;
• fresh cherry plum – 60 g (or 25 g dried);
• tomato – 125 g.

Cooking method:

1. Be sure to soak the chickpeas in water for 10-12 hours in advance. After this time, rinse it and fill it with clean water. Bring to a boil, remove the foam, add salt and cook for a quarter of an hour.
2. If you use potatoes, peel them and cut them into small pieces.
3. Wash and process the meat, cut it. Place in one pot or distribute into portions.
4. Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very brim.
5. Cover the pots with lids and place in the oven. Cook at 160 degrees for an hour.
6. Add pitted cherry plum and chopped onion.
7. Cut and grind the fat tail. Pour boiling water over saffron for 10 minutes.
8. Place the lard in the pots, add salt and pepper. Add saffron and diced tomatoes. Cover the dish and cook for another hour. Serve in portioned pots, garnished with mint. If you cooked in one, first divide the soup ingredients into bowls with a slotted spoon, and then pour in the broth.

Bozbash

This dish is prepared in different Caucasian countries and the recipes are different everywhere. The easiest way is to make bozbash lamb soup in Armenian style. It turns out very fatty, with a spicy taste. Chickpeas and vegetables are added to it. It is advisable to cook the soup in a pot, but a thick-walled pan will also work. Traditionally, chestnuts are added to the dish, but finding them is problematic, so you can replace them with potatoes.

Ingredients:

• lamb meat – 0.4 kg;
• salt;
• potatoes - 3 medium pieces;
• lard – 30-40 g;
• chickpeas – 115 g;
• red pepper – half;
• onion – 2 small heads;
• basil – 60 g;
• tomatoes – 2 medium;
• parsley – 55 g;
• carrot – 1 small;
• dill – 60 g.

Cooking method:

1. Soak the chickpeas for 8-10 hours in advance.
2. Cut the meat, add two liters of water, and place on the stove. When the broth boils, skim off the foam, add salt and add chickpeas. Cook for an hour and a half.
3. Blanch the tomatoes and remove the skin. Peel the remaining vegetables.
4. Cut the onion into half rings, potatoes, tomatoes and carrots into cubes.
5. Place a frying pan on the fire and put lard on it. When it melts, add the onion. When it turns golden, add carrots and tomatoes. Simmer for approximately 5-7 minutes.
6. If the broth has been cooking for an hour and a half, throw potatoes into it.
7. Chop the greens.
8. Fry the red pepper in the remaining fat from the vegetables.
9. When the potatoes are cooked, add dressing and herbs to the dish. Throw in the whole pepper. Turn off five minutes after it boils. Cover.

With potato

This option is simpler than the previous ones, but it turns out no less tasty. In lamb and potato soup, you can add not only the seasonings that are included in the recipe, but also others that suit your taste. Be sure to try preparing this dish to please your loved ones. The soup should appeal not only to adults, but also to children.

Ingredients:

• lamb meat – 250 g;
• potatoes – 400 g;
• mixture of thyme, caraway, pepper, marjoram, salt - 3 tsp;
• carrot – 1 large;
• peppercorns – 2 pcs.;
• leek – 1 pc.;
• greens - half a bunch;
• garlic – 1 clove;
• onion – 1 small head;
• bay leaf – 1 pc.

Cooking method:

1. Let the meat cook. When the water boils, add chopped herbs, chopped garlic, peppercorns, bay leaf, and a mixture of spices. Cook covered for an hour.
2. Peel and cut potatoes, carrots, two types of onions. Add to broth.
3. Cook until the potatoes are soft.

Pea

This dish turns out very tasty and appetizing, and looks great. You can verify this personally by looking at the photo with his image. Pea soup with lamb is very easy to prepare. Add spices to it according to your taste, there are no strict recommendations. The soup turns out healthy, rich, with a pleasant texture. You can make it not with peas, but with lentils.

Ingredients:

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

Cooking method:

1. Soak the washed peas for two hours.
2. Let the ribs broth simmer for an hour, constantly skimming off the foam. You can strain it.
3. Throw peas into the broth and cook for another half hour.
4. Peel and chop the onions and carrots. Fry in vegetable oil.
5. Cut the potatoes into strips and add to the pea soup. After a quarter of an hour, throw in the roasted vegetables and all the seasonings. Cook for another five minutes, then turn off.

Shurpa

The classic recipe for this dish is borrowed from Uzbek cuisine, although you can find many variations. Lamb shurpa soup turns out to be very fatty and rich. It is so satisfying that there is simply no need to serve a second course after it. Many different ingredients are added to it, even fruits. Try making shurpa, it’s incredibly tasty.

Ingredients:

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

Cooking method:

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

With lamb broth

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

Ingredients:

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

Cooking method:

1. Fry the meat in vegetable oil until golden brown.
2. Add chopped onion, tomato paste or juice, salt and pepper to the pan. Simmer for 10 minutes.
3. Transfer the ingredients to the pan. Fill with two liters of water. Add pearl barley and bring to taste.
4. Peel and cut carrots and potatoes. When the cereal in the broth becomes soft, throw these vegetables into the pan. Cook until they are ready.

In a slow cooker

You can cook an excellent first course not only in a kettle or pan. Lamb soup in a slow cooker turns out no less tasty than in ordinary dishes. A separate advantage is that you can use the delayed start function and specify a specific time by which your dish should be cooked. Try making soup in a slow cooker, you will like it.

Ingredients:

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

Cooking method:

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

With noodles

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

Ingredients:

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

Cooking method:

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

Check out other recipes, too.

With beans

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

Ingredients:

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

Cooking method:

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

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

Video

This dish was borrowed by other cooks from Moldova, the Balkans and the East. It is called shurpa, chorpa, sorpa, lagman, bozbash, but we are more familiar with the first name. There are no distinctive features in the preparation of this dish; everything is done by eye and may change during 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 prepared very fatty, since lamb meat is not dietary or lean. A large amount of seasonings and fresh herbs are added to the soup: cilantro, parsley, dill.

The vegetables that make up the soup - potatoes, onions, carrots - are chopped into very large pieces and float in the cauldron along with the meat. The addition of fruits is also welcome: apples, plums, apricots, quinces, which is not entirely familiar to our cooking.

In some regions, this dish is prepared from fish, small game and poultry. But this has nothing to do with our recipe. Let's look at the recipes for the most delicious lamb soups, starting with the most traditional.

Her Majesty Shurpa

This recipe goes into more detail about how lamb shurpa soup is actually made.

We put lamb shins, ribs, and a shoulder blade into a huge cauldron, fill it with cold water, and set the flame to high so that everything boils quickly.

It is better to soak the lamb overnight in water first so that the blood drains and does not spoil the broth. Remove the foam with a holey spoon and reduce the heat. Boil the broth for one and a half hours.

Add the onion chopped into half rings, after fifteen minutes - the carrots, after another time - large pieces of potatoes.

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

Peel the apples, preferably Antonovka or even quinces, chop them into slices and mix everything. If it tastes sour, add just a little sugar.

Crush with cilantro. Cover with a lid, turn off the dish and let it brew for at least half an hour.

Let's prepare traditional lagman

The most common Central Asian dish, which is prepared from fresh young lamb, long-stretched noodles and vegetables. The process of making flour products 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;
• Cilantro - 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.

Cooking: 190 minutes.

Calorie content: 112 Kcal/100 g.

We dilute salt in cool water, pour flour into this solution in batches and beat in the egg. Knead the dough into a plastic but not soft dough, wrap it in a plastic bag and leave for two hours.

Peel tomatoes, peppers, garlic, onions, celery stalks, beans. We put oil in a cast iron cauldron and put the meat cut into medium pieces to fry. Then gradually add chopped vegetables: onion, after four minutes - celery and garlic and all the seasonings except paprika.

Simmer the dish for one and a half to two hours, add beans and paprika twenty minutes before completion. Stir the whole soup, add meat broth to obtain the required consistency and boil.

Divide the rested dough into several pieces, coat each piece with vegetable oil, and roll it into a long rope. Then take it in your hands and do not stretch it too much, first in one direction, then in the other. After this manipulation, roll it into a flat circle on a plate. Leave it like this for another fifteen minutes.

Unwind and pass through your fingers, secure and wrap around your hand in the form of an infinity sign, stretching the future noodles a little at a time.

Place the raw noodles in a sieve or colander and immerse in boiling salted water and 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, sprinkle with cilantro, green onions and dill.

Bozbash with potatoes

Translated from Azerbaijani, bozbash means “gray head,” and most likely refers to a lamb’s head, from which the soup turns out simply excellent.

Components:

• Lamb's 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 - a bag;
• Chickpeas – 1 jar;
• Fat tail fat – 50 g.

Cooking: 145 minutes.

Calorie content: 89 Kcal/100 g.

Soak the lamb head in cold water for five hours. Then we cut off the meat from it, leaving a little on the bone to make a fatty broth. Let's cook the broth. Pass the meat and onions through an electric meat grinder.

Add the rice, boiled until half cooked, and mix well. Be sure to remove the foam from the boiling broth and add some salt. After an hour of cooking, add the chickpeas. Pour boiling water over the cherry plum, this will make it easier to peel and separate the bones from the pulp.

Place half a fruit in the center of the meatball and, with wet hands, form small meatballs. After boiling the broth for two hours, we begin to immerse the meatballs, potatoes cut into bars and pieces of fat tail fat.

Sprinkle the soup with plenty of herbs; sometimes they are served separately in a small bowl. The readiness of the dish can be determined by the meat balls floating to the surface. But you definitely need to let the dish brew under a hermetically sealed lid.

Lamb kharcho

Unusual kharcho is a spicy, hot thick soup, which is always prepared from young lamb with tomatoes and rice.

Components:

• Lamb – 600 g;
• Cilantro - a bunch;
• Tkemali – 3 tsp;
• Rice – 150 g;
• Tomatoes – 3 pcs.;
• Vegetable oil – 3 tbsp. l.;
• White onion – 2 pcs.;
• Chili pepper – 1 pod;
• Cloves – 5 grains;
• Adjika – 3 tbsp. l.;
• Garlic – 3 cloves;
• Purified water – 1.5 l.

Cooking: 135 minutes.

Calorie content: 113 Kcal/100 g.

Place the soaked lamb breast into boiling water. Wash the rice in several waters, then soak for twenty minutes. Boil for an hour and a half, during the process be sure to remove the film and add salt.

Peel the onion and chop the chili pepper into small cubes, mix with your hand and leave for ten minutes. Dip the tomatoes in hot water, peel off the peel, cut out the core and chop into a blender glass.

Grind into tomato puree. Transfer to heated vegetable oil and sauté for seven minutes. Add peppered onions, tomato puree and swollen rice to the lamb broth.

Mix everything, add seasonings, squeezed garlic, tkemali, spicy homemade adjika. Boil for another eight minutes. Cover tightly with a lid and leave for one hour.

The spices and all the ingredients will infuse, and the dish will sparkle with new aromas. Add a large amount of herbs to each plate and pour sour cream on top.

in several versions. Read and try to cook.

Pearl barley porridge with meat in a slow cooker - traditional dishes with simple recipes. .

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

Lamb soup in pots

A delicious rich soup can be prepared not only on the stove, but also by placing portions in clay pots and simmering in an electrical appliance. Some housewives like this method better; there is no need to fry anything, keep an eye on the boil, and it also looks original on the table.

Components:

• Lamb pulp – 550 g;
• Potatoes – 5 pcs.;
• Carrots – 2 pcs.;
• Onion – 2 pcs.;
• Bell pepper – 2 pcs.;
• Thyme – 0.5 tsp;
• Dill - a bunch;
• Tomato sauce – 4 tbsp. l.;
• Beans – 1 can;
• Salt - to taste.

Cooking: 165 minutes.

Calorie content: 117 Kcal/100 g.

We wash the meat and cut it into cubes measuring two by two centimeters. Divide evenly among the pots. Distribute peeled and chopped onions on top. Fill half the pot with water, cover with lids and immerse in a heated electrical appliance.

We prepare the remaining 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, peppers - into strips, eggplant - into bars. We open the canned beans and pour out the brine, you can take them either white or red, the main thing is that they are dense and not mushy.

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

If you want to get a clear lamb broth, fill half 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 loaf toasted in the oven will go well with any lamb soup. Have a delicious lunch and bon appetit!

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

Lamb kharcho soup

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

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

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

Piti - a delicious lamb dish

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

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

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

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

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

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

Lamb soup with homemade cheese

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

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

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

Scottish lamb soup

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

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

Lamb soup with cucumbers

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

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

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

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

Lamb and lentil soup

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

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

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

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

Lamb and plum soup

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

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

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

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

Lamb soup with tomatoes

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

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

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

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

Lamb soup with chickpeas and vegetables

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

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

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

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

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

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

In the east, lamb is the most common type of meat, light and nutritious, it is in no way inferior to beef and especially pork.

Uzbek and Tatar cuisines are replete with lamb dishes, and this is not only shish kebab and pilaf, but also delicious lamb soup. The variety of soup recipes can only be compared to 1000 and 1 tales of Scheherazade. If this wonderful storyteller knew how to cook, then every day she could delight and charm her sultan with a new soup. Surprise your “sultan” too.

What kind of soup should I make from lamb? There are many options, and they are all worth trying.

Often, preparing lamb soup begins with broth. Meat for broth must have bones; ribs are ideal. Lamb ribs soup turns out to be especially rich and tasty. The washed meat should be poured with cold water, when boiling, carefully remove the foam, cook over low heat for 1.5 hours. You can also add peeled onions and carrots to the broth, this will give it softness and mask the specific lamb taste.

You can use this broth to make lamb soup with potatoes or other simple lamb soup. It's hard to imagine how to cook lamb soup without traditional oriental spices and herbs. You can use cumin, coriander, dried barberry, suneli hops and much more.

The broth for this soup is prepared a little differently. 1 kg. Lean meat should be separated from the bone, cut into small pieces, washed and covered with water along with the bones. Cook for 1-1.5 hours, remove the bones.

While the broth is cooking, you need to prepare homemade noodles. Knead the stiff dough for 2 eggs and 1 cup of flour; if the eggs are large, you can add more flour. Roll out the thick dough as thin as possible and cut into strips.

Add the fried onions and carrots in vegetable oil to the boiling broth, then stirring constantly, add the noodles. Cook until the noodles are ready.

Tip: Try not to use flour when rolling out the dough, otherwise the broth will not be clear.

This is a national Uzbek lamb soup, prepared in a cauldron. Thick and rich, its consistency is more reminiscent of gravy than lamb soup. The shurpa recipe has been changed and supplemented; many housewives can boast of their “signature” recipe. Traditional lamb soup, shurpa, is prepared with overcooked fat tail fat.

For preparation you will need: 500 gr. lamb and potatoes, 100 gr. fat tail fat, 3 large tomatoes, 2 onions, 2 carrots, one sour apple, red pepper, bay leaf, cumin, dill.

Finely chop the fat tail fat and melt it in a cauldron, add meat, onions, carrots and fry for another 10 minutes. Then we put the tomatoes and potatoes into the cauldron, fill them with water or broth (2.5 l.). When the soup boils, add salt, add bay leaf and cook over low heat. After an hour, add the peeled and diced peppers and apples, the remaining spices, and cook for another 20 minutes. Let the soup brew.

Tip: Shurpa will acquire a unique taste and aroma if it is simmered in a cauldron for 4-5 hours over low heat.

200 gr. cut the lamb into small cubes and fry in vegetable oil, then cut into cubes 1 onion, carrot and 60 gr. turnips After 10 minutes, add a spoonful of tomato paste or finely chopped medium-sized tomato, 80 g. rice, add water. After boiling, potato cubes (150 g), salt and spices (peppercorns, dried barberry, cumin) to taste are added to the soup.

When serving, mastava lamb soup is complemented with sour milk or sour cream and herbs.

Tip: Don't know how to cook lamb soup without a cauldron? Use a saucepan; it’s convenient to fry and cook in it without transferring it to another container.

500 gr. Cook the fatty lamb brisket along with peeled carrots and onions, bay leaves and allspice over low heat for 1.5 hours. Remove vegetables and spices from the broth. Place 1 onion and 2 medium tomatoes, sautéed in vegetable oil, into the broth, add 0.5 cups of rice. When the rice becomes soft, you need to add salt, add suneli hops, finely chopped garlic, barberries to taste, and remove from heat. Leave the finished soup to brew under the lid for 20 minutes.

Tip: Lamb kharcho soup will acquire a special piquancy if you cook it for 5 minutes. Add chopped walnuts until ready.

Chickpeas are from the legume family and taste like peas, but are much larger in size. Therefore, to prepare such an unusual lamb pea soup, chickpeas should be soaked in cool salted water for 6-12 hours or left overnight. If you prefer lamb and bean soup, be sure to soak them overnight just like chickpeas.

You will need:

• 0.5 cups dry chickpeas;
• 500 gr. lamb with bones;
• 2 tomatoes;
• 2 carrots;
• 1 onion;
• one pod each of sweet and hot pepper;
• 2-3 cloves of garlic;
• salt, pepper, coriander.

Fill the meat and pieces with bones, peeled and cut into small pieces, with water, after boiling, remove the foam and add the prepared chickpeas, cook for 1-1.5 hours over low heat.

While the chickpeas and meat are boiling, fry the onions, carrots and sweet peppers in melted fat tail fat for 10-15 minutes. Then add finely chopped tomatoes and simmer over low heat until tender.

Place the roast and a whole pod of hot pepper into a pan with the prepared broth, after 5 minutes add chopped garlic, spices and herbs, add salt to taste.

And after another 5 minutes the soup is ready.

Tip: Similarly, you can prepare lamb soup with peas, or an equally tasty lamb soup with lentils.

Vegetable soups acquire an unusual taste and aroma if you use pots to prepare them.