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 in the world there are about 150 types of soups, they can be divided into almost 1000 types, and each of them is prepared by different peoples in its own version. Lamb has long been considered an Asian preference, so its soups are based on Asian roots, although the soup is considered a dish only of sedentary peoples. The only exception is perhaps the Uzbek shurpa, which, although considered a soup, is more reminiscent of a second course. One of the important features of lamb 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 - food preparation

For the preparation of lamb soups, in addition to various vegetables, much attention is paid, of course, to meat. As a rule, this is a bone taken from the shoulder blade, neck and back. She just asks for soup - if you cut it across the bone, the brain fluid will enter the broth and make it more rich. A clear broth for soup is obtained from larger pieces. Real meat connoisseurs advise taking the meat of a female ram for soup - it differs from the male more dark color and less fat. The smell of female ram meat is more pleasant.

Lamb soup - preparing dishes

Asian soups were prepared in a cauldron or pot; in a home kitchen, an ordinary enameled pot is quite suitable. If you are making a thick soup, it will taste better in a heavy pot with thick walls. 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 - best recipes

Recipe 1: Traditional lamb soup - Shurpa

There is probably no more international dish than real lamb shurpa. A real complete meal. It is believed that this is the first, combined with the second. Hearty, tasty, in its origin, nevertheless, a very Central Asian dish, truly a pearl of oriental cuisine. Uzbeks consider shurpa also 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, they add fruits, 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. You need to cook it for a long time, but as a result you will get a rich, rich-tasting soup with a unique aroma of spices 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

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, do not bring to fanaticism and put whole pieces of half a kilo. Pour the meat cold water about 2/3 the top and bring to a boil. We put the bulbs whole, carefully monitor the foam. We cook for about 1.5 hours. Carrot garlic, cook for another half hour. Next comes the potato. 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 readiness. Nothing complicated, but what a flavor, and most importantly - greens. How do you like our shurpa? You can pour into bowls and start eating.

Recipe 2: Azerbaijani Lamb Soup (Bozbash)

Bozbash is a dish of Caucasian cuisine. Its authorship is almost impossible to determine, 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 is the mutton head from which this soup turns out especially tasty. Our recipe can rather be called kufta-bozbash, since meatballs in a free translation from many Turkic languages ​​sound “kufta”.

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

Cooking method

Zealous housewives, going to cook bozbash, soak mutton peas in advance, in the evening. If you don't manage your time this way, deli canned chickpeas are fine. First of all, we will separate the pulp, but leave a little on the bones. Cooking minced meat - meat with onions - pass through a meat grinder and add rice. Bones in a saucepan, fill with water, remove the foam on time. After 40 minutes, add chickpeas. Pour boiling water over cherry plum and free from stones. Now the most crucial moment - we are preparing the kufta - put a few pieces of cherry plum in the middle of the meat bun and roll up the koloboks. When our broth becomes rich (about an hour and a half of cooking), we put the kyufta into the pan. Next comes potatoes in small cubes and chopped fat tail fat. Completes all the greens, a lot of greens, some of it is served at the table in a separate plate. Readiness is determined very simply - our koloboks should float up, 20-30 minutes - the soup is ready. We cover the rich yummy with a lid and let it stand for a little more, after which we pour it into plates. Spices and mutton broth give just a divine smell, and meatballs with cherry plum definitely raise it a notch above other soups.

Recipe 3: Potted Lamb Soup

If on a normal ordinary day you want something original - try lamb soup in pots! A simple recipe for a thick vegetable soup, no need to fry, stew, no foam and difficulties. A simple recipe for a tricky dish, because lamb in pots turns out hearty and fragrant, and vegetable stew in a pot will be, as it is impossible, by the way.

Ingredients

Lamb (500 gr), potatoes (50 gr), eggplants (250 gr), bell peppers (200 gr), carrots (150 gr), onions (20 gr), salt, pepper, thyme.

Cooking method

Finely chop the onion, put the meat in the pots, top with a little onion, carrots, 3-4 peppercorns, fill with water, close the pots with a lid and send to the oven. We have 30 minutes, while the meat is cooking, in order to prepare the rest of the ingredients. We cut the eggplant into cubes, cut the cherry kids in half, (regular tomatoes into cubes). Peel and cut the pepper into cubes.
We take out the pots and supplement 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 fragrant, hearty, healthy thick soup. Instead of eggplant, you can use zucchini. It turns out 6 pots of about 400 grams - a real ready-made dinner. And, as always, green.

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

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

- while the soup is infused, mix small sliced ​​\u200b\u200bpieces 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 just melt in your mouth.

Irina Kamshilina

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

Content

Thousands of amazing dishes are prepared from lamb meat. Especially tasty are various soups with it, they are rich, fragrant, spicy. Lamb first courses are very popular, almost all countries of the world have their own recipes. Each hostess should take note of at least a few of them.

How to cook lamb soup

This dish is often made in eastern countries. The preparation of lamb soup involves the use of a large number of spices and spices. In addition to the main ingredient, vegetables, cereals, mushrooms are added. Sometimes the consistency of the soup is more like not the first dish, but the second. You can cook it in a cauldron, a pot, a thick-walled pan. Sometimes soup products are pre-fried.

How much to cook lamb for soup

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

Delicious lamb soup recipe

Whatever cooking method you use, you will get rich hearty meal, which can not 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 put in, the tastier it will be. Be sure to learn how to cook first courses with lamb meat.

Soup kharcho

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

Ingredients:

• beef (on the bone, non-lean) - 750 g;
• cilantro - half a bunch;
• long rice (unsteamed) - 150 g;
• Bay leaf- 3 pcs.;
• onions - 3 medium heads;
• black pepper (peas);
• garlic - 4 cloves;
• hops-suneli - an incomplete teaspoon;
• prunes - 5-6 pcs.;
• hot chili - pod;
• vegetable oil - 1.5 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• tkemali (plum puree) - 1 tbsp. l. (you can replace tali 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. Remove foam periodically.
2. To prepare lamb kharcho soup, chop the onion and garlic. Fry them in vegetable oil. When softened, put tomato paste, herbs, bay leaves, suneli hops in a pan. Simmer for 5-7 minutes.
3. Add finely chopped chili peppers. Remove bay leaves.
4. Pour the dressing that was cooked in the pan into the broth with meat.
5. Cut prunes into small pieces, add to the dish.
6. Pour rice, put tkemali and peppercorns, mix. Taste and salt a little if necessary. Serve very hot, garnished with chopped cilantro.

Petey

This dish is traditional for Azerbaijani cuisine. Lamb and chickpea piti soup is always made in one large clay pot or several small ones. A lot of vegetables and spices are added to the dish. Typical, although specific components of the dish are baked chestnuts, peas, but the taste will change from this. Try this soup, you will love it.

Ingredients:

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

Cooking method:

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

bozbash

This dish is prepared in different Caucasian countries and the recipes are different everywhere. The easiest way to make bozbash lamb soup in Armenian. 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 saucepan 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;
• fat - 30-40 g;
• chickpeas - 115 g;
• red pepper - half;
• onions - 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, pour two liters of water, put on the stove. When the broth boils, remove the foam, salt, add chickpeas. Boil for an hour and a half.
3. Blanch the tomatoes, remove the skin. Clean the rest of the vegetables.
4. Cut the onion into half rings, potatoes, tomatoes and carrots into cubes.
5. Put a frying pan on the fire, put lard on it. When it melts, add the onion. When it turns golden, add carrots, 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 up the greens.
8. Fry red peppers in the fat left after vegetables.
9. When the potatoes are cooked, add dressing, greens to the dish. Discard the whole pepper. Switch 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 soup with potatoes, you can add not only those seasonings that are part of the recipe, but also others that are more to your taste. Be sure to try to cook such a dish to please your loved ones. The soup should appeal not only to an adult, but also to a child.

Ingredients:

• lamb meat - 250 g;
• potatoes - 400 g;
• a mixture of thyme, cumin, 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. Put the meat to boil. When the water boils, add chopped greens, chopped garlic, peppercorns, bay leaf, spice mix. Cook under the lid for an hour.
2. Peel and cut potatoes, carrots, two types of onions. Add to broth.
3. Boil until potatoes are soft.

pea

This dish turns out very tasty and appetizing, looks great. You can verify this for yourself 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 to be healthy, rich, with a pleasant texture. You can make it not with peas, but with lentils.

Ingredients:

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

Cooking method:

1. Soak the washed peas for two hours.
2. Let the rib broth boil for an hour, constantly remove the foam. You can strain.
3. Throw peas into the broth, cook for another half hour.
4. Peel and chop onions, carrots. Fry in vegetable oil.
5. Cut the potatoes into strips, add to the pea soup. After a quarter of an hour, throw in the same vegetable frying 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 of it. Shurpa lamb soup turns out to be very fatty and rich. It is so satisfying that there is simply no need to serve the second dish after it. Many different ingredients are added to it, even fruits. Try to cook shurpa, because it is incredibly tasty.

Ingredients:

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

Cooking method:

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

In lamb broth

The first dish prepared according to the following recipe turns out to be very rich, thick. Soup on lamb broth with the addition of pearl barley is called Scottish, it is very loved and often prepared by the inhabitants of this country. Vegetables and a variety of spices are added to it, be sure to put tomato paste or replace it 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 ones;
• 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 food to a bowl. Fill with two liters of water. Add pearl barley, 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 pot or pan. Soup with lamb in a slow cooker turns out to be no less tasty than in ordinary dishes. A separate advantage is that you can use the delayed start function and specify a specific time by which your dish should be cooked. Try to make soup in a slow cooker, you will like it.

Ingredients:

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

Cooking method:

1. Place the meat in the multicooker bowl, add a liter of water, cook on the “Stew” program for an hour.
2. Get the lamb. Cut it into pieces, discard the bone. Put 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 is so thick that it resembles, rather, meat with a side dish and a small amount of broth. This dish is incredibly delicious. Every housewife should remember how to cook lamb noodle soup. The latter is better to cook with your own hands, but if you have too little time, you can take the store.

Ingredients:

• lamb meat - 1.5 kg;
• a mixture of turmeric, ground red and black peppers, zira - 1.5 tbsp. l.;
• eggplant - 2 pcs.;
• salt;
• water - 3 l;
• noodles - 300 g;
• Bulgarian pepper - 2 pcs.;
• cilantro - 5 branches;
• onions - 3-4 heads;
• tomatoes - 4 large;
• carrot - 3 pcs.

Cooking method:

1. Cut the meat from the bone, chop, fry for a quarter of an hour.
2. Peel onions with carrots. Chop finely and add to the lamb for a couple of minutes.
3. Transfer the meat and vegetables to a large pot or cauldron.
4. Cut the pepper and eggplant 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, put onions and carrots there. Fill with water and boil for an hour. Remove the bones, and pour the broth into a bowl with meat and vegetables.
6. Put the lagman on a small fire, simmer for 40 minutes.
7. Boil the noodles in salted water. Serve by placing it on a serving plate and pouring the broth with meat and vegetables.

Check out other recipes, too.

with beans

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

Ingredients:

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

Cooking method:

1. Pour the meat with two liters of water. Start cooking the broth. When it boils, put the peeled onion (whole), seasonings into the pan.
2. Grind carrots, sweet peppers, tomato without skin, greens.
3. Remove meat and onion from broth. Put the carrots there, cook for 10 minutes.
4. Add the rest of the vegetables and beans. Boil 5 minutes. Put the boiled lamb cut into pieces in a saucepan. Turn off, insist a quarter of an hour under the lid.

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

Video

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Meat is a very important and necessary product for human life. Meat saturates the body with important amino acids, fats and vitamins, providing human body strength and energy. Lamb meat is considered very useful, which supplies the human body with vitamin B, A, P, zinc, copper, and iron. In addition to the benefits, despite the fact that the meat is fatty, it is quite tasty, so we have collected soup recipes for you. And you have to choose which lamb soup recipe is the most delicious.

Traditionally, lamb soups are cooked in Eastern countries. This dish is especially famous in the Caucasus, in Abkhazia, in Asia. Lamb has a positive effect on the digestive tract, especially on the pancreas, improves potency, and helps in the treatment of caries. If you eat lamb at least once a week, then cholesterol will always be normal, which will positively affect the work of the heart. The main thing is not to use lamb excessively, and then the body will receive only real benefits.

In addition to the meat itself, the benefits of mutton fat are known, which can treat coughs, colds, and problems with the digestive organs.

With lamb are obtained delicious broth, which is the basis of many soups.

Shurpa

The most famous lamb dish is shurpa.
Shurpa is a soup with large pieces of meat and coarsely chopped vegetables. History says that the first such dish as shurpa was prepared by the Arabs, who began to use earthenware.

There are a lot of variations in the preparation of this dish, you can cook shurpa with:

with bell pepper
· with meatballs;
· with mushrooms;
With cabbage
with a fat tail;
· and so on.

The preparation of this dish is not difficult. The most interesting thing is that the shurpa recipe may include fruits.

Besides distinctive feature of this dish is its fat content, rich bouquet of spices, bright color due to the large amount of greens and a soft fruity note.

Lagman

This dish is originally from China and Asia, but in Lately it becomes very popular in Russia. The highlight of this soup is the noodles, which are molded and stretched by hand. In addition, the soup contains such ingredients as:

young lamb,
· onion,
· potato,
· tomatoes,
· pepper,
· beans,
· a large number of spices,
· onion,
· eggs,
· salt
water.

Dishes cooked on your own in lamb broth and hand-made noodles are very tasty to eat, and most importantly, satisfying.

Recipes with photos will help you prepare the most delicious lagman. Look at the photo and create your own culinary masterpieces. Such a first dish is always quickly eaten and people want to cook this fragrant and nutritious soup.

bozbash

This dish is very popular in the Caucasus. Bozbash is prepared from lamb's head and chickpeas, as well as chestnuts. Recently, chestnuts can be replaced with potatoes, thereby obtaining a lamb soup with potatoes.

Vegetables in this soup are put according to the season, fruits are also welcome in this first course.

Lamb soup with lentils

This soup turns out quite rich and satisfying. For him, you need to take the best beef, lentils, a large amount of spices, herbs and a little positive.

The soup is not difficult to prepare, and its taste is amazing. It is especially good to eat such a soup with a spicy note in winter, during frosts and cold weather.

Lentil soup with lamb improves blood formation, stimulates metabolic processes, normalizes the functioning of the kidneys and the entire digestive tract.

Soup kharcho

This soup is Georgian. They put lamb in it walnuts, a large amount of greenery and a special plum tkemali. The soup is spicy, its taste is mesmerizing. This dish is a must have.

22.06.2018

Kharcho lamb soup

Ingredients: lamb, rice, onion, garlic, tomato sauce, black peppercorns, bay leaf, salt, spices, herbs, vegetable oil

Kharcho is a famous Georgian soup. We also love it very much, so we advise you to use our recipe and cook it from lamb. This first dish is especially liked by the strong half of humanity because of the satiety and abundance of spices.

Ingredients:
- lamb - 300 gr;
- rice - 3-4 tablespoons;
- onion - 1 pc;
- garlic - 1-2 cloves;
- tomato sauce - 150 gr;
- black pepper - 2-3 peas;
- bay leaf - 1-2 pieces;
- salt to taste;
- hops-suneli to taste;
- coriander to taste;
- greens to taste;
- vegetable oil - 1-2 tbsp.

28.12.2017

Piti lamb soup

Ingredients: lamb, onion, tomato, quince, chickpeas, potatoes, salt, pepper, herbs

Today I will introduce you to Azerbaijani cuisine. We will prepare a delicious and hearty lamb piti soup.

Ingredients:

- 500 grams of lamb,
- 2 onions,
- 1 tomato,
- 1 quince,
- 100 grams of chickpeas,
- 5 potatoes,
- salt,
- black peppercorns,
- greenery.

02.10.2017

Lamb soup

Ingredients: lamb, water, onions, potatoes, tomatoes, carrots, salad peppers, herbs, salt, spices

Today I will teach you how to cook a very tasty, hearty and easy-to-cook soup with lamb and vegetables. The dish turns out to be incredibly tasty, the main thing is to choose the right meat.

Ingredients:

- half a kilo of lamb,
- 2 liters of water,
- 1 onion,
- 3-4 potatoes,
- 1 tomato,
- 1 carrot,
- 1 salad pepper,
- 1 bunch of greens
- salt.

03.08.2017

Lamb soup

Ingredients: lamb, potatoes, onions, carrots, peppers, chili, tomato paste, oil, salt, laurel, spice, herbs

Lamb is a very tasty and satisfying meat, the main thing is to be able to cook it. Today I will tell you how to cook an absolutely delicious and hearty soup with lamb and potatoes.

Ingredients:

- 300 grams of lamb,
- 4 potatoes,
- 1 onion,
- 1 carrot,
- 2 sweet peppers,
- chili pepper to taste
- 1 tbsp tomato paste,
- 2 tablespoons vegetable oils,
- 2 tsp salt,
- 1 bay leaf,
- 1 tsp ground black pepper,
- a quarter of a bunch of green cilantro.

28.07.2017

Buhler. Buryat soup with lamb

Ingredients: lamb, onion, potatoes, salt, pepper, dill, parsley

I suggest you cook this delicious Buryat soup - bukhler. It is prepared from lamb. An interesting effect of this soup is that it eliminates post-alcohol syndrome.

Ingredients:

- 450 grams of lamb,
- 3 onions,
- 2 potatoes,
- half st.l. salt,
- freshly ground pepper,
- bunch of dill
- a bunch of parsley.

24.07.2017

Lamb soup with potatoes

Ingredients: meat, potatoes, water, carrots, onions, bell peppers, garlic, tomato, spices, salt, herbs

Cook this tasty soup from lamb. The soup recipe is simple and takes relatively little time to prepare. Lamb will add spice to the soup.

Ingredients:

- half a kilo of lamb,
- 5 potatoes,
- 4 liters of water,
- 1 carrot,
- 1 onion,
- 1-2 lettuce peppers,
- 2 tomatoes,
- 3 cloves of garlic,
- a set of spices and spices,
- salt to taste
- cilantro.

10.06.2017

Shulyum from lamb

Ingredients: lamb, potatoes, carrots, onions, eggplant, bell peppers, cilantro, chili peppers, herbs, laurel

Shulyum is a soup that hunters cook from duck and usually open the hunting season with this dish. Today we will cook lamb shulum. This soup takes more than 2 hours to prepare, but it's worth it.

Ingredients:

- 1 kg. lamb;
- 400 grams of potatoes;
- 300 grams of carrots;
- 150 grams of onions;
- 300 grams of eggplant;
- 200 grams of bell pepper;
- 300 grams of tomato;
- 100 grams of cilantro;
- 2-3 chili peppers;
- greenery;
- garlic;
- Bay leaf;
- pepper;
- salt.

06.03.2017

Classic lamb kharcho soup

Ingredients: lamb, rice, onion, tomato, celery, walnut, garlic, pepper, cilantro, laurel, salt

Kharcho is a thick fragrant soup that occupies a special place in Georgian cuisine. It also has more than one cooking option. Our new recipe will teach you how to cook classic kharcho.

Products for the recipe:
- 700 g of meat on the bone;
- 120 g long-grain rice;
- two heads of red onion;
- two tomatoes;
- 150 g of celery stalks;
- 100 g of walnuts;
- a head of garlic;
- two chili peppers;
- ground red pepper - two pinches;
- hops-suneli - two pinches;
- a bunch of cilantro and dill;
- Bay leaf;
- ground black pepper - to taste;
- salt - to taste;
- seasonings for broth;
- vegetable oil.

Step 1: Select and prepare lamb.

So, you have decided to cook lamb soup? Then you should buy 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, resilient, elastic, with a white fat layer and a pleasant smell without mustiness, as well as 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 thoroughly. Then we spread it on a cutting board, cut off excess fat, film, as well as small bones from a piece, 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 shift them into a deep bowl, fill with ordinary running water and leave it like this 2 hours. Thanks to soaking, almost all the ichor will go away and the remaining debris in the form of wool will be easier to wash.

Step 2: Cook the lamb broth.

Later right time wash the pieces of meat again, put them in a deep saucepan, fill with purified water and put everything on a strong fire. 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 cook the broth under a covered lid. 1.5–2 hours until the lamb is fully cooked, with each 10–15 minutes 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 vegetables.

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

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

Step 4: cook lamb soup with vegetables.

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

Then we send sweet peppers, whole chili, garlic, a mixture of dried spices for soup and, if necessary, a little more salt into the pan. Next, 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, using 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 and served with fresh homemade bread of any kind or pita bread. If desired, this dish can be supplemented with a salad, as well as sliced ​​\u200b\u200bfresh, pickled or pickled vegetables. Enjoy delicious and simple food!
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 at supermarkets, shops, markets, or prepared by yourself;

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