Some soups national cuisines lamb contains a variety of vegetables and fruits that are seasonal. Therefore, to begin with, it is better to master the simple ones and everyone famous recipes soups Having mastered basic cooking techniques, you will learn how to cook rare national dishes.

Lamb soup with proper preparation will not have a specific taste or aroma. The main thing is to choose the right lamb. For soup, it is best to take lamb on the bones, since the bones contain many extractive substances, which will give the soup a rich taste and aroma. Fresh herbs and spices can add flavor. Vegetables, which are also added to such soups, require special attention.

Some recipes of national cuisines involve adding plums, nuts, cherry plums, tomatoes, etc. to the soup. But shurpa is considered one of the most famous and popular lamb soups.

What is shurpa?

Shurpa is a lamb soup that differs from other soups in its increased fat content, big amount fresh herbs and spices, availability large pieces vegetables or fruits in broth. In addition to the usual potatoes, carrots and onions, quinces, apricots or plums can be added to shurpa. It all depends on national traditions, because shurpa has many other names. In Tajikistan this soup is called shurbo, in Turkey - korba, in Moldova and Yugoslavia - chorba, in Kyrgyzstan - shorbo. This soup has many names, so it is impossible to say that this soup comes from any one country. It is commonly called a dish of oriental cuisine.

This dish was prepared both in the mountain ranges and in the sultry steppes. Shurpa quickly satiated the body, satisfied hunger, warmed the for a long time. Shurpa was even used to treat colds and ailments. The whole secret of this soup is that red is added to the broth. hot peppers, which makes the dish spicy. Now there are many variations of this dish, but almost every recipe includes red hot pepper. In addition, fresh herbs are considered essential ingredients, namely kenza, parsley and dill. In Uzbekistan, basil and cumin are also added to the soup.

How to cook shurpa?

Before you start cooking soup, you need to learn how to choose the right meat. Lamb should have a light pink color, its fat layer should be white and uniform. If the meat has a bright and rich red color, and the fat is light yellow, then such lamb is not suitable for cooking. The bright color of the meat indicates that the animal was old, so the taste and color of the meat will not be pleasant taste and aroma.

When preparing soup, the degree of freezing of the lamb also plays an important role. It is best to prepare soup from fresh meat, but if you buy frozen meat, you need to monitor its quality. If meat has been frozen or thawed frequently, it will lose its nutritional and energy value. You can also check the freshness of lamb by pressing the meat with your finger. The resulting hole should quickly recover. If the hole begins to fill with blood, this indicates that the meat has repeatedly gone through the process of freezing and thawing.

Having learned all the intricacies of choosing lamb, you can begin preparing the shurpa itself. To prepare this dish you need:

1 kg lamb on the bone,

2 large bell peppers,

2 large onions,

3 carrots,

5 large potatoes,

20-30 g seasoning for shurpa,

1 tablespoon cumin,

3-4 cloves of garlic,

1 bunch of parsley,

1 bunch of basil,

black ground pepper,

red hot pepper optional.

First stage of preparation

The first stage of cooking is to prepare the meat. Lamb meat has inedible membranes and tendons, so they need to be removed. Before putting the meat into the pan, rinse it under running water. Place the prepared piece of meat into a pan with cold water. The water should completely cover the meat. When the water boils, a film will accumulate on its surface; it must be carefully removed. If this is not done, it will turn into flakes that will settle at the bottom. They will make the broth cloudy.

In order for the broth to be as clear as possible, the meat should be cooked over low heat for 1.5-2 hours. In this case, you need to add salt to the broth at the very end, 15 minutes before full readiness

Second phase

At this stage of preparation, you need to prepare all the vegetables that will be included in the soup.

First, you need to remove the skin from the tomatoes. They are first dipped in boiling water and then in cold water. Skin after this heat treatment easy to remove. Cut tomatoes large pieces.

Peel the onions and carrots. Cut the onion into half rings, and the carrots into circles, 1.5-2 cm wide. Cut the bell pepper into large squares.

Peel the potatoes and cut them into 3x3 cm squares.

Third stage

Having done all the manipulations with the vegetables, you need to remove the lamb from the broth and cut it into large pieces of 3x3 cm. Then you need to place a cauldron or a frying pan with a thick bottom in which the meat will be fried.

You need to fry cooked lamb in vegetable oil. Some cooks skim off the fat while cooking the broth. The collected fat is further used in the frying process. As a result, the broth is not so fatty, and the meat is fried without vegetable oil.

Fry the lamb for 2-3 minutes so that the meat becomes slightly browned. Next, the onion goes into the frying pan. Fry the onion with the meat for 2-3 minutes until it becomes transparent and soft.

Carrots, bell peppers and tomatoes are added to these ingredients. This entire vegetable and meat mixture should be fried for 5 minutes. When the vegetables release their juice and aroma, you need to add spices and cumin.

Fourth stage

Next, the fried vegetables and lamb need to be placed in a pan. In this case, it is advisable to first strain the broth through a sieve with gauze. It will be as transparent as possible and without flakes. The strained broth is poured over vegetables and meat. If necessary, you can add water to the soup, but at the same time its richness will decrease, it will become more liquid and not so thick.

After adding the broth, you need to taste the shurpa. At this stage, you can add ground black pepper, red hot pepper and salt. Next, coarsely chopped potatoes are added to the soup. The soup should simmer for another 15-20 minutes until the potatoes are completely cooked.

5 minutes before ready to throw into shurpa fresh basil and parsley. For more bright taste you can add squeezed garlic.

What is mastava?

Mastava is National dish Uzbek cuisine. Mastava is a thick and rich soup lamb with rice and vegetables. Its consistency is more like thick porridge than what we are used to thin soup. Mastava is a dish that also has its own history, so even in ancient times it was prepared during the cold season. This soup is quite high in calories and satisfying, as it includes:

0.5 kg lamb ribs,

200 g potatoes,

1 carrot,

100 g round rice,

1 clove of garlic,

1 chili pepper,

Bay leaf,

black peppercorns,

spices to taste.

Before preparing mastava, you need to choose the right ingredients. It is best to take lamb in the form of ribs, as they make a thick broth. Of course, ham would also work. The main thing is that the meat is from young lamb. Also, special attention should be paid to the choice of rice. It should be round and starchy, as this is the ingredient that adds thickness to the soup. It is not advisable to take basmati rice or steamed long rice, since the starch content in these types of rice is much less.

For spiciness, it is advisable to choose red chili pepper. You need to add this ingredient according to taste, since not everyone likes too spicy food. In order for the pepper to give off only its aroma, and not too much pungent taste, you can throw the whole pod into the boiling broth without cutting it.

First stage of preparation

At the first stage of preparation, you need to cook the broth. To do this, fill the ribs with 1-1.5 liters of cold water. You can add a few black peppercorns, 2-3 bay leaves, 1-2 cloves to the water for flavor. They should be cooked over low heat, and the film should be removed periodically. The lower the heat, the clearer the broth will be. They should cook for 2 hours. During this time they will be completely cooked.

While the ribs are cooking, you need to chop the garlic and chili pepper. To make the mastava not too spicy, you need to remove the seeds from the pepper. if you love spicy dishes, then you can cut the pepper along with the seeds. Cut the pepper into thin slices and finely chop the garlic.

Remove the cooked meat from the broth. Strain the broth through cheesecloth several times until it is clear.

Second phase

At this stage, the cooked ribs need to be fried in vegetable oil. To do this, you should choose a saucepan or frying pan with a thick bottom. Throw ribs only when heated vegetable oil.

They should be well cooked on both sides. A golden crust should form on their surface. While they are cooking, you need to dice the onion. After 5-10 minutes of frying, add onion, garlic and chili pepper to the ribs. Fry until the peppers and onions are soft.

Third stage

After frying the ribs with vegetables, place them in a saucepan and pour the strained broth into it. Add 1-1.5 liters of warm water and put on fire.

When mastava boils, add salt and rice. After adding rice, the soup must be stirred periodically to prevent the rice from sinking to the bottom of the pan. While the rice is cooking, you need to start chopping the vegetables. Cut the tomatoes into small slices, cut the carrots and potatoes into centimeter cubes.

Fourth stage

Prepared vegetables should be added to the soup, but you should regularly check the readiness of the rice. Throw carrots and tomatoes into the mastava; they should cook until the rice is completely cooked.

Only after this can you add potatoes to the soup. Cook the lamb ribs soup until the potatoes are fully cooked for another 15-20 minutes.

At the end of cooking, throw finely chopped greens into the pan. To make the mastava even thicker, it needs to brew for 10-15 minutes.

Secrets of making soup broth

To make the taste of the soup brighter and richer, you need to cook the broth correctly. Therefore, novice cooks need to remember a few secrets of preparing lamb broth.

1. To prepare lamb soup you can use: cervical part, ribs, drumstick, brisket, shoulder. If there is no bone in a piece of meat, the broth will be less aromatic.
2. To make the broth rich, you need to know correct proportion adding water to meat. It is believed that for 1 kg of meat you need 2-3 liters of water. Some cooks recommend using filtered water as it makes the soup clearer.
3. If the broth begins to evaporate during cooking, it must be replenished with plain water. But you need to take into account that the taste of the soup will no longer be so rich. It is better to initially calculate the amount of water for the selected amount of lamb.
4. To prevent the broth from becoming cloudy, you need to cook it after boiling without a lid. If the pan is covered, the released vapors will condense again on the lid. They will end up in the soup, causing the broth to become cloudy.
5. For those who are watching their figure, it is advisable to cook the broth twice so that the fat is better released from the fibers.
6. To ensure that the broth is transparent, the film must be removed as soon as it begins to collect on the surface of the water.
7. For a brighter and spicy taste you need to add bay leaf, black peppercorns, coriander and cloves to the water for the future soup.
8. To prevent a film from forming on the surface of the water during the boiling process, the meat must be placed in boiling water. The protein in the muscle fibers will not have time to be released, so the meat will seem to be sealed.
9. The average cooking time for lamb broth is 1.5-2 hours. The cooking time depends on the size of the meat, its integrity and the amount of heat. The smaller the meat is cut, the faster it will cook.
10. You need to add salt to the broth only at the end of cooking. If you salt it at the beginning, it will evaporate a large number of water and extractive substances, which give the finished dish a pleasant taste and aroma.

Lamb soup is a very common dish all over the world, however, as practice shows, it is most often prepared in the Caucasian countries. This is most likely due to the fact that the cuisines of the Caucasian countries are simply replete with the use of all kinds of herbs and seasonings, and lamb turns out really tasty using a wide variety of seasonings.

In order for the lamb in the soup to be soft and juicy, there are several points that are always worth remembering.

Modern chefs recommend using only young lamb for cooking. Meat on the bone is best for soup. Then the broth will be richer and more aromatic. Before cooking, the meat should be soaked in cold water, especially if there is doubt about the age of the meat.

Be that as it may, lamb soup is a dish that you need to know how to cook. Even experienced housewives It is not always possible to cook the first dish with this ingredient perfectly. The fact is that overcooked lamb becomes tough, and undercooked lamb does not impart the desired flavor and aroma to the broth, which leads to loss of taste.

How to cook lamb soup - 15 varieties

The peculiarity of this dish is that it does not contain potatoes and contains such “not very popular” products as lentils and green beans.

Ingredients:

• Carrots - 1 pc.
• Garlic - 1 clove
• Celery stalk - 10 gr.
• Thyme - 1 bunch
• Bell pepper - ½ pc.
• Tomato - 1 pc.
• Onion - 1 pc.
• Cilantro - 1 bunch
• Zira - 1 tsp.
• Bay leaf - 1 pc.
• Green beans - 70 gr.
• Lentils - 70 gr.
• Boiled lamb - 120 gr.
• Olive oil - 3 tbsp. l.
• Lamb broth - 500 gr.
• Salt, pepper - to taste

Preparation:

Wash and dry the lentils.

In order for it to cook well, it should be soaked for about 30 minutes in cold water.

Peel the carrots and onions, wash them and cut them into small cubes. Wash the celery, tomato and bell pepper and chop them into small cubes. Peel the garlic and cut into thin slices. Fry carrots, onions, celery and bell peppers in a frying pan over olive oil. While frying, add thyme to them. While the vegetables are roasting, salt water Boil the lentils until fully cooked.

Now in one deep pan we combine the chopped in portioned pieces meat, prepared roast, lentils, beans, garlic and bay leaf. Pour all this with lamb broth, mix, add salt and pepper, put on the fire, bring to a boil and boil for about 10 minutes.

While the soup is cooking, wash the cilantro, dry it and finely chop it. After 10 minutes from the moment the soup boils, add cilantro and tomatoes to it. Bring the soup to a boil again, and then remove it from the heat. Ready soup pour into plates, sprinkle with cilantro and drizzle with olive oil. Bon appetit!

Sorpa is very tasty, rich soup. It is best to prepare it from lamb brisket, then it will turn out to be as aromatic as possible and truly satisfying.

Ingredients:

• Lamb - 1 kg.
• Potatoes - 1 kg.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 3 cloves
• Bay leaf, salt, pepper - to taste

Preparation:

Wash the lamb, cut into portions, place in a saucepan, fill with cold water, bring to a boil, add salt and bay leaf, reduce heat, cover with a lid and cook for about 2 hours until the meat is completely cooked. When the meat is cooked, remove it from the pan and strain the broth.

Peel and wash potatoes, carrots, onions and garlic. Cut the potatoes into large pieces, carrots into half circles, finely chop the garlic, and cut the onion into large slices. Now we put all these vegetables in a saucepan, pour in the strained broth, put on the fire and cook the vegetables until tender. Then add pieces of lamb to the soup. Mix everything and cook together for a couple of minutes. Soup "Sorpa" is ready!

"Shurpa" is a well-known oriental dish. There are many recipes for its preparation, however, when preparing shurpa, it is worth remembering that it should be cooked exclusively from lamb on the bone, and cut all the ingredients into large pieces.

Ingredients:

• Lamb on the bone - 700 gr.
• Potatoes - 5 pcs.
• Carrots - 2 pcs.
• Sweet pepper - 2 pcs.
• Onions - 2 pcs.
• Tomato - 2 pcs.
• Salt, favorite seasonings, parsley - to taste

Preparation:

Boil the lamb in salted water until fully cooked, and then remove it. Now the meat should be cooled, separated from the bones and divided into portions. Peel and wash onions, carrots and potatoes. Cut the potatoes into large cubes. Wash the bell pepper, remove seeds and stems and cut into large strips. Cut the onions and carrots into large rings and send them to boil in boiling broth for 15 minutes. After this time, add bell pepper to the soup and cook everything together for another 15 minutes. Then add potatoes to the soup and cook again for 15 minutes. While the soup is cooking, peel the tomatoes and cut them into medium-sized cubes.

To easily remove the skin from tomatoes, they should be doused with boiling water and then placed in cold water.

Place the prepared tomatoes in a saucepan, mix everything and cook the soup until the potatoes are completely cooked. When it is cooked, add meat, seasonings and salt to the soup. Mix everything and cook over low heat, covered, for about 10 - 15 minutes. Soup “Shurpa” is ready! Before serving, decorate the soup with parsley.

The recipe below is classic recipe preparing kharcho soup. It should be moderately spicy and have a very piquant taste.

Ingredients:

• Lamb - 150 gr.
• Water - 1 l.
• Rice - 85 gr.
• Onions - 30 gr.
• Vegetable oil - 25 gr.
• Tkemali sauce - 12 gr.
• Tomato puree - 10 gr.
• Garlic - 3 gr.
• Khmeli-suneli - 0.4 g.
• Greens - 1 tsp.
• Bay leaf - 2 pcs.
• Salt, pepper - to taste

Preparation:

Wash the rice thoroughly. Wash the beef, cut into portions, place in a saucepan, add water, put on fire, bring to a boil and cook for about 40 minutes.

We clean the onion, wash it, finely chop it and fry it in a frying pan in vegetable oil. We peel the garlic, wash it and pass it through a garlic press. Wash the greens and finely chop them.

40 minutes after the meat boils, add fried onions and rice to the soup. Cook everything together for another 20 minutes. After this time, season the soup with tkemali sauce, tomato puree, herbs, salt, pepper, khmeli-suneli. Add garlic and bay leaf to it. Mix everything and boil for another 6 minutes. Georgian kharcho soup is ready!

Using this recipe, any housewife can prepare a real Scottish dish. It was first prepared several centuries ago. Nowadays, it has not lost its relevance either.

Ingredients:

• Lamb pulp - 300 gr.
• Green onions - 3 pcs.
• Butter - 60 gr.
• Water - 2 l.
• Salt - 1 tsp.
• Pearl barley - ½ cup
• Carrots - 2 pcs.
• Celery root - 2 pcs.
• Parsley - ½ bunch
• Garlic - 1 clove
• Ground black pepper - to taste

Preparation:

Wash the lamb and cut into cubes. Green onions wash and cut into rings. Melt in a frying pan butter and fry the meat on it until it forms golden crust. Then add the onion to the meat and fry everything together, stirring regularly for another 3 - 4 minutes.

Pour cold water into the pan and put it on the fire. Then add the fried meat with onions, salt and bring the contents of the pan to a boil. When the soup boils, reduce the heat to low, cover the pan with a lid and cook for 30 minutes. After this time, add the washed water to the soup. pearl barley and cook everything together for another 10 minutes.

While the soup is cooking, prepare the remaining ingredients. Peel the carrots and celery root, wash and cut into small cubes. Place the prepared vegetables in a saucepan with soup and cook everything together for another 30 minutes on low heat under the lid. After 30 minutes, add finely chopped herbs, ground black pepper and chopped garlic to the soup. Mix everything, turn off the heat, cover with a lid and let the soup brew for 10 minutes. Bon appetit!

Lamb noodle soup is a dish well known to many of us. As a rule, this dish is prepared with chicken, however, it will also have an amazing taste with lamb.

Ingredients:

• Lamb - 150 gr.
• Noodles - 50 gr.
• Potatoes - 100 gr.
• Onions - 20 gr.
• Carrots - 20 gr.
• Butter - 10 gr.
• Salt, pepper - to taste

Preparation:

Wash the lamb, cut into portions and boil until fully cooked. Then we remove the meat from the broth and strain the broth. Peel and wash potatoes, onions and carrots. Cut the potatoes into medium-sized pieces. Cut carrots and onions into rings.

Place the strained broth on the fire, bring to a boil, add salt and place onions, carrots and potatoes in it. Vegetables should be cooked for 15-20 minutes. After this time, add noodles to the broth. When the noodles float, add pieces of lamb, salt and pepper. Mix everything and after 3 minutes remove from heat. The soup is ready!

Lamb and rice soup is a real delicacy for lovers of spicy food, because it contains pepper or seasonings and tomatoes. For lovers of particularly spicy food, you can add more chili to this soup without removing the seeds.

Ingredients:

• Lamb on the bone - 600 gr.
• Onions - 2 pcs.
• Potatoes - 4 pcs.
• Rice - 150 gr.
• Chili pepper - 1 pc.
• Tomato paste - 1 tsp.
• Garlic - 3 cloves
• Bay leaf - 1 pc.
• Khmeli-suneli - 4 tsp.
• Tomatoes - 500 gr.
• Parsley - 20 gr.
• Salt - 2 tsp.

Preparation:

Wash the lamb and cut it into portions. Pour 4 liters into the pan. water. We also place one whole peeled onion, pieces of lamb, salt and bay leaf there. Mix all this, bring to a boil and cook for 30 minutes. While the meat is cooking, prepare the other ingredients. Peel and wash the remaining onions and potatoes. Finely chop the onion, cut the potatoes into medium-sized cubes. Wash or wash the pepper, remove the seeds and finely chop. Wash the parsley, dry it and finely chop it.

Pour vegetable oil into the frying pan and heat it thoroughly. Then fry in this frying pan until golden color onion. When it reaches the desired condition, add it to the pan. tomato paste, chili pepper and diced tomatoes. Mix everything and simmer under a closed lid for 7 minutes. After this time, add chopped garlic and khmali-suneli to the dressing. Mix everything again and leave to brew for 5 minutes under a closed lid.

When the meat has simmered for 30 minutes, add the washed rice and potatoes and cook everything together for 10 minutes. Then add the frying agent to the soup and cook the soup until the rice and potatoes are ready. When all the ingredients are ready, add the herbs to the soup, remove it from the heat and let it brew under a closed lid for 10 minutes.

“Bukhler” is a Buryat soup, for the preparation of which you need minimum set products. IN original recipe, it is prepared only with lamb, onions, herbs and spices.

Ingredients:

• Lamb - 650 gr.
• Potatoes - 650 gr.
• Onions - 250 gr.
• Greens - 2 bunches
• Salt, barberry, cumin - to taste

Preparation:

We wash the lamb. We clean and wash the onions. Now place the meat and one onion in a saucepan, add water, salt, bring to a boil and cook for about 1 hour. When the meat is ready, remove it from the pan, separate it from the bones and cut it into portions. We throw away the onion; we won’t need it anymore. Strain the broth.

Return the meat to the strained broth and add barberry and cumin. Bring everything together to a boil, and then add coarsely chopped potatoes to the pan. When the potatoes are ready, add the remaining finely chopped onion to the soup and cook for a few more minutes. Just before the end of cooking, add greens to the soup. It is important that it does not cook.

The soup prepared according to the recipe described below will be very rich, thick, and therefore satisfying. Many may think that this dish is similar in consistency to stewed potatoes with meat, however, it is still soup.

Ingredients:

• Lamb meat - 500 gr.
• Potatoes - 1.5 kg.
• Vegetable oil - 3 tbsp. l.
• Spices, salt - to taste
• Tomato – 1 multi-cup
• Bell pepper - 1 pc.
• Onion - 1 pc.
• Carrots - 1 pc.

Preparation:

Peel and wash carrots, onions and potatoes. Cut the potatoes into medium-sized cubes. Cut the carrots and onions into strips. Wash the lamb and cut into portions. Wash the pepper, remove seeds and stems and finely chop. Turn on the multicooker to the “Frying” mode and set the time to 15 minutes. When it warms up well, place vegetable oil, pieces of lamb, onions and carrots into it. Mix everything and fry with the lid closed for 15 minutes. After this time, add tomato, salt, spices, water, potatoes and bell pepper to the multicooker bowl. Close the multicooker lid, turn on the “Soup” mode and set the time to 2 hours. After 2 hours, the soup is ready.

Who doesn't love vegetable soup? And especially if it is cooked in a rich broth and supplemented with pieces juicy meat! It is for such gourmets that vegetable soup with lamb will become a favorite dish.

Ingredients:

• Lamb on the bone - 700 gr.
• Onion - 1 pc.
• Bay leaf - 2 pcs.
• Carrots - 3 pcs.
• White turnip - ½ pc.
• White cabbage - ½ pc.
• Leeks - 2 pcs.
• Tomato paste - 1 tbsp. l.
• Fresh parsley - 2 tbsp. l.
• Salt, ground black pepper - to taste

Preparation:

Wash the meat and remove veins and pieces of fat. We clean the onion, wash it and finely chop it. Place the onion, lamb and bay leaf in a saucepan, add water, bring to a boil and cook for about 1.5 - 2 hours. Then we remove the meat from the broth, let it cool, remove the bones and cut it into portions. We peel carrots and turnips. Wash carrots, turnips, leeks, cabbage and parsley. We cut the carrots into small cubes, the turnips into small cubes, the leeks into thin rings, and finely chop the cabbage.

Place the chopped meat back into the broth. Add carrots, turnips, cabbage, leeks, parsley and tomato paste there. Season the soup with salt and pepper to taste. Now everything should be mixed and cooked for about 30 minutes until the vegetables are ready. Bon appetit!

Bozbash soup is a traditional Caucasian dish. To prepare it, you can vary different vegetables, but lamb remains unchanged and the main ingredient of Bozbash.

Ingredients:

• Lamb - 1.5 kg.
• Potatoes - 8 pcs.
• Radish - 1 pc.
• Carrots - 2 pcs.
• Onions - 2 pcs.
• Bay leaf, sweet pepper - 2 pcs.
• Salt, black pepper - to taste

Preparation:

Wash the lamb and cut into large pieces. Place a cauldron or thick-walled pan on the fire and heat it up. When the container is hot, place pieces of lamb in it and fry them, stirring constantly until golden brown. Then fill the fried meat with water, cover the cauldron with a lid and cook the meat until cooked.

While the meat is cooking, peel and wash the radishes, potatoes, carrots and onions. Wash the sweet peppers and remove seeds and stems. Cut the radish into small cubes. We cut the carrots in the same way and Bell pepper. Finely chop the onion. Boil potatoes in a separate pan until fully cooked

When the meat is ready, add the radish to the cauldron and cook the soup until the radish is half cooked. Then we add carrots to the soup and cook it until the carrots are half cooked. Then add more water, salt and onion to the cauldron. Mix everything and cook Bozbash for another 10 minutes. After 10 minutes, add sweet pepper, ground black pepper, bay leaf to the soup and leave it to cook for another 10 minutes.

Bozbash should be served as follows. Place two whole potatoes on a plate, add a couple of pieces of lamb to them and fill it all with yushka.

This dish is not familiar to every housewife. It can be found on the menu of some restaurants, and the price of such a dish will amaze many. In fact, creamy mint soup with lamb is very easy to prepare yourself, and it doesn’t require much money.

Ingredients:

• Lamb - 400 gr.
• Potatoes - 200 gr.
• Bulgur - 4 tbsp. l.
• Onion - 70 gr.
• Carrots - 50 gr.
• Cream - 100 gr.
• Cherry tomatoes - 8 pcs.
• Tomato paste - 1 tbsp. l.
• Coriander, cumin, salt, pepper, mint, cilantro - to taste

Preparation:

Wash the lamb. Cut one onion into two parts. Place the onion and meat in a saucepan, add water, put on fire, bring to a boil and cook until the meat is cooked. Then add the washed bulgur to the pan and cook for another 10 minutes.

Peel and wash the potatoes, carrots and remaining onions. Finely chop the onion, grate the carrots on a coarse grater, and grate the potatoes on a Korean carrot grater. Fry the onions and carrots in a frying pan until golden brown. Then add tomato paste to them and cook everything together, stirring for a couple more minutes. The roast is ready!

When the bulgur has boiled in the soup for 10 minutes, add the roast, potatoes, salt, pepper, coriander, cumin and mint. Mix everything and cook until the vegetables are fully cooked. Then pour the cream into the soup, mix everything again and bring to a boil. As soon as the soup boils, remove it from the heat and let it brew for about 20 minutes. Before serving, garnish the soup with cherry tomatoes.

Recipe for this Georgian dish lamb is very similar to the recipe for soup with rice and lamb, however, there is one very significant difference. This dish contains a whole set of herbs that should be added to it without fail. Only then will the soup be truly aromatic and have a unique taste.

Ingredients:

• Lamb - 1 kg.
• Onions - 2 pcs.
• Rice - 150 gr.
• Tomato paste - 100 gr.
• Garlic - 3 cloves
• Hot red pepper - 1 pc.
• Khmeli-suneli - 1 tbsp. l.
• Bay leaf - 2 pcs.
• Black pepper, salt, cilantro, basil, tarragon - to taste

Preparation:

Wash the lamb, divide it into portions and boil until cooked. In a separate container, boil the rice until cooked. Peel and wash the onions and garlic. Finely chop the onion and pass the garlic through a garlic press. Hot pepper wash and finely chop. Fry onion, pepper, garlic and tomato in a frying pan. While frying, do not stop stirring the contents of the pan.

When the meat is completely ready, add rice, prepared dressing, suneli hops, bay leaf, finely chopped cilantro, basil, tarragon, salt and pepper to the pan. Mix everything, boil for 10 minutes under a closed lid. Then remove the soup from the heat and let it brew for about 15 minutes.

When you decide to cook lamb and red bean soup, you should be patient. A few hours before cooking, the beans should be soaked in water and then cooked for quite a long time. Lamb is also considered a long-cooking product.

Ingredients:

• Lamb - 500 gr.
• Red beans - 250 gr.
• Celery - ½ root
• Onions - 2 pcs.
• Carrots - 1 pc.
• Tomatoes - 3 pcs.
• Bell pepper - ½ pc.
• Smoked sausage- 50 gr.
• Garlic - 4 cloves
• Olive oil - for frying
• Bay leaf, salt, white pepper- taste

Preparation:

Wash the lamb, boil until fully cooked in salted water with the addition of bay leaf. Soak the beans in water for several hours, then rinse and boil in a separate container until half cooked. Peel the onion, celery root, garlic and carrots. All this and tomatoes bell pepper my Cut the onion and celery into small cubes, carrots and peppers into thin strips. Remove the skins of the tomatoes and grind them in a blender until smooth. Now put beans, celery, onions, carrots and peppers into the pan with meat and broth. Mix everything, bring to a boil and cook for about 15 - 20 minutes. Then add it to the soup tomato puree, cover it with a lid and cook for another 20 minutes.

At this time, cut the smoked meats into small cubes, pass the garlic through a garlic press, combine them and fry these ingredients in a frying pan in olive oil until golden brown.

After 20 minutes, add spices and fried garlic and smoked meats to the soup. Bring the soup to a boil and simmer for another 10 minutes, then remove it from the heat and let it brew for 30 minutes.

Piti is a dish Azerbaijani cuisine, which is prepared in portioned pots. For our people, it is very exotic, since it contains a berry such as cherry plum.

Ingredients:

• Lamb - 4 pieces
• Onion - 1 pc.
• Fat tail - 4 pcs.
• Saffron - 10 gr.
• Chickpeas - 50 gr.
• Tomato - 1 pc.
• Potatoes - 2 pcs.
• Cherry plum - 50 gr.
• Peppercorns - 5 pcs.

Preparation:

Soak the chickpeas for 3 hours. Then we wash it and drain the water. Brew saffron. My cherry plum. Peel the onion and cut into half rings. Wash the meat and cut into portions. At the bottom of each pot we place two pieces of lamb and two pieces of fat tail. Pour water over the meat, put it on the fire and bring to a boil. Immediately after boiling, remove the pots from the heat. Add onion, cherry plum, chickpeas, saffron and chopped tomato to them. Now the pots should be covered with a lid and placed in the oven preheated to 170 degrees for about 2 - 2.5 hours. Ready dish Remove from the oven and sprinkle with sumac. If there is no sumac, then you can replace it with your favorite herbs.

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. Distinctive features There is no preparation for 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 soups from lamb, let's start with the most traditional.

Her Majesty Shurpa

Ingredients	Quantity
Lamb set -	800 g
Onion -	2 pcs.
Bell pepper -	2 pcs.
Chilli -	1 PC
Apples are sour -	3 pcs.
Tomatoes -	4 things.
Coriander -	package
Cilantro -	bunch
Potato -	1 kg
Sea salt -	taste
Thyme -	taste
Cooking time: 150 minutes	Calorie content per 100 grams: 458 Kcal

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.

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

Apples, better than Antonovka or quince in general, peel, chop 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

Most common Central Asian dish, which is prepared from fresh young lamb, long-stretched noodles and vegetables. Manufacturing process flour product 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 plastic, but not soft dough, wrap food bag and leave for two hours.

Peel tomatoes, peppers, garlic, onions, celery stalks, beans. IN cast iron cauldron take the oil 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 and 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.

Post raw noodles Place in a sieve or colander and immerse in boiling salted water, cook for three minutes. Remove, rinse with cold water and place in portions on a plate. Pour the prepared gravy on top of the noodles, sprinkle with cilantro, green onions and dill.

Bozbash with potatoes

Translated from Azerbaijani, bozbash means “gray head”, and most likely means ram'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.

To the center meatballs put in half the fruit 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 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 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 By simple recipes. .

Incredibly tasty with green radish, cucumber and carrots. It is very healthy and very, very tasty. Unusual combination 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 simmer 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. Opening canned beans and pour out the brine, you can take it either white or red, the main thing is that it is 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 receive clear broth from lamb, fill half the cauldron with water, bring to a boil, collect the foam, only then pour in another half of the liquid. Suitable for any lamb soup garlic croutons or cubes of loaf, toasted in the oven. Have a delicious lunch and bon appetit!

Lamb soup - best recipes. How to properly and tasty cook lamb soup. We will share only proven recipes that you are sure to like.

As you know, it’s hard to imagine the average Russian’s dinner table without a bowl of hot soup. Soups, or, as they used to be called, stews, have been prepared in Rus' since ancient times. Only earlier they were cooked mainly in Russian ovens, and modern housewives cook soup on the stove.
Soups are among the first hot dishes, served at lunchtime with fresh bread and sometimes with dressing. You can cook soups from the most different ingredients. Standard set to make soup - it's meat plus vegetables. You can also make soup from fish, mushrooms, pasta, seafood, or just vegetables. Soups made with meat broth are more satisfying and satisfy hunger well, but vegetable soups are perfect for those who are watching their figure or sticking to dietary nutrition.
Nutritionists and doctors have long proven the benefits of soups for human body. Firstly, it is recommended for overweight people to eat this hot dish every day. Soup, filling the stomach with liquid, gives a feeling of fullness for a long time, and, therefore, eating a bowl of soup at lunch, you are unlikely to want to continue the meal. Especially valued in dietetics vegetable soups, seafood, fish and chicken soups. Secondly, doctors strongly recommend that those who suffer from diseases eat daily gastrointestinal tract. Soup has the most positive effect on the digestion process and is well absorbed by our body.
Total world cooking has approximately one hundred and fifty varieties of soups. And there are an incalculable number of recipes for preparing this or that soup. In our country, the most common and beloved soups are those made with meat broth. These include borscht, cabbage soup, kharcho, solyanka, rassolnik, and pea soup. They boil them and different types meat, but most often it is beef and pork, a little less often - chicken. Lamb dishes are a heritage of oriental cooking, which is why soups there are cooked mainly from this meat.
Meat broth made from lamb is distinguished by its richness, unusual taste and amazing aroma. You can cook absolutely any soup based on it; it always turns out very rich and satisfying. Those who were lucky enough to taste lamb soup at least once probably still remember it with nothing incomparable taste. Fortunately, now you can find almost anything on store shelves, including lamb. Therefore, nothing prevents you from pampering yourself and your loved ones with this delicious dish.
Lamb soup is prepared just like any other. meat soup. But still there is one distinctive feature– lamb soup should be prepared with plenty of spices and seasonings and generously sprinkled with fresh herbs.
Lamb soup - food preparation
To prepare the soup, it is not at all necessary to choose lamb tenderloin. Moreover, soup made from meat on bones is much tastier and richer. The meat is washed, poured with cold water and cooked for about two hours. Then the broth is filtered, the meat is cooled and separated from the bones. After this, all other ingredients are added to the broth with chopped meat.
Vegetables for soup are peeled, washed and cut into small pieces. Onion and carrots are often pre-fried in vegetable oil before being added to the broth.

Lamb soup - preparing dishes

Eastern culinary masters prepare soup on outdoors on a fire, using large cauldrons or cauldrons. But we are somehow more accustomed to cooking soup on the stove, so we will use an ordinary saucepan to prepare it. The size of the dish depends on how many people you expect to feed. It is very important that the pan has a lid.
Also, to prepare the soup, you will need a frying pan in which the vegetables will be sautéed. In principle, you can bypass this point, but still most recipes assume this preliminary preparation vegetables before adding to the soup.
Lamb soup - the best recipes

Recipe No. 1. Lamb soup with noodles and tomatoes

A very tasty and easy-to-prepare lamb soup with egg noodles and tomatoes will surely please your household and become a decoration dining table. If you don’t have egg noodles on hand, replace them with regular noodles or pasta.
To make lamb noodle soup with tomatoes you will need the following ingredients:
1. Lamb – 700 grams.
2. Egg noodles – 100 grams.
3. Onions – 2 medium-sized heads.
4. Garlic – 2 cloves.
5. Fresh tomatoes- 4 pieces.
7. Fresh herbs dill or parsley - 50 grams.
9. Carrots – 1 piece.
Cooking instructions:
1. First of all, let's prepare the meat broth. To do this, wash the lamb, place it in a deep saucepan and fill with cold water. Cook the meat for two hours, remembering to remove the foam periodically. Then take out the meat, strain the broth through cheesecloth and pour it back into the pan. Separate the cooled meat from the bones, cut into small pieces and send back to the broth. Place the pan on low heat.
2. Peel onions and garlic and rinse. Finely chop the onion and pass the garlic through a garlic press. Peel the carrots, wash them and grate them coarse grater. Rinse fresh herbs, dry and chop finely. Heat in a frying pan a small amount of vegetable oil, fry the vegetables until golden brown, stirring occasionally.
3. Rinse the tomatoes and make a cross-shaped cut in the area of ​​the stalk. Pour boiling water over them, carefully remove the skin and place the tomatoes in a blender bowl. Making tomato puree. Place the puree in a frying pan, add a little meat broth, add salt, ground black pepper and seasonings, mix and bring to a boil.
4. Place in a saucepan with broth egg noodles, cook for five minutes. Then add tomato puree with vegetables, mix, salt to taste. We wait until the soup boils and turn off the heat.
Pour the finished soup into deep plates, sprinkle generously with finely chopped herbs and serve. Bon appetit!

Recipe No. 2. Lamb pea soup

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

Recipe No. 3. Lamb kharcho soup

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

1. To ensure that the broth is clear, it must be filtered after cooking the meat.
2. Eastern chefs recommend serving black bread croutons grated with garlic along with lamb soup.
3. To keep the lamb soft, you need to cook it for at least one and a half hours.
4. Sometimes smoked lamb ribs are used to prepare pea soup or kharcho soup. The taste is very unusual.

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 pitiya - a national Azerbaijani dish based on lamb meat, followed by lamb meatball soup - kifta and other varieties 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 necessary ingredients are 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.

Delicious and fragrant 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 to be 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 are in the right consistency fit into a simple 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 prepare lamb soup you need dark soy sauce, sesame oil, lamb fillet, chicken bouillon, 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 with a kitchen towel. The finished dish is poured into bowls or deep plates and served to the table.

Lamb and plum soup

For soup, a real cook does not need so many ingredients, just lamb breast, onions, a few glasses of rice, yellow plum, melted butter, 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, poured with strained boiled broth, add fried onion, rice, washed yellow plum, 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 membranes and excess fat, add water, put 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 need to 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, in preparation lamb soup there is absolutely nothing complicated, 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.