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

Lamb soup - food preparation

To prepare lamb soups, in addition to various vegetables, much attention is paid, of course, to meat. Typically, this is a bone taken from the shoulder blade, neck and back. It just begs to be included in the soup - if you cut it across the bone, the brain fluid will get into the broth and make it richer. Clear broth for soup is obtained from larger pieces. Real meat connoisseurs advise using female sheep for soup - it differs from the male in its darker 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 kettle; in a home kitchen, an ordinary enamel pan is quite suitable. If you are making a thick soup, it will taste better in a heavy, thick-walled container. Sometimes for lamb soup the meat is fried separately, for this we need a frying pan, or you can combine these procedures in a large cauldron - first fry the meat and then finish cooking the dish in it.

Lamb soup - the best recipes

Recipe 1: Traditional lamb soup - Shurpa

There is probably no more international dish than real lamb shurpa. A real full meal. It is believed that it is the first combined with the second. Hearty, tasty, in origin, yet very Central Asian dish, truly a pearl of oriental cuisine. Uzbeks also consider shurpa a healing agent - thanks to the combination of lamb, onions and hot peppers, you can drive away colds. And some nationalities do not add red pepper at all, but, on the contrary, add fruit, which makes it softer. In nature, shurpa is prepared in a cauldron. A pot on a fire is also suitable, and at home an ordinary saucepan is also suitable. It takes a long time to cook, 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 according to the rules. The main principle is that the pieces should be large. However, you should not go to the point of fanaticism and put whole pieces of half a kilo. Fill the meat with cold water to about 2/3 of the top and bring to a boil. Place the bulbs whole and carefully monitor the foam. Cook for about 1.5 hours. Carrots, garlic, cook for another half hour. Next comes the potatoes. 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 added five minutes before readiness. Nothing complicated, but what a aroma, 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 refers to the lamb’s head, from which this soup is especially tasty. Our recipe can rather be called kyufta-bozbash, since meatballs are loosely translated from many Turkic languages ​​as “kyufta”.

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

Cooking method

Thrifty housewives, when planning to cook bozbash, soak lamb peas in advance, in the evening. If you don't manage your time that way, canned chickpeas from the grocery store will do just fine. First of all, separate the pulp, but leave a little on the bones. Prepare the minced meat - meat with onions - put it through a meat grinder and add rice. Place the bones in a saucepan, fill with water, skim off the foam in time. After 40 minutes, add chickpeas. Pour boiling water over the cherry plum and remove the seeds. Now is the most crucial moment - we are preparing the kofta - we put a few pieces of cherry plum in the middle of the meat kolobok and roll up the koloboks. When our broth becomes rich (about an hour and a half of cooking), we put the kufta into the pan. Next comes potatoes in small cubes and chopped fat tail fat. Greens complete everything, a lot of greens, some of it is served to the table in a separate plate. Readiness is determined very simply - our koloboks should float to the top, 20-30 minutes - the soup is ready. Cover the rich delicacy with a lid and let it sit for a little longer, then pour it into plates. The spices and lamb broth give off a simply divine aroma, and the meat balls with cherry plum definitely take it a notch above other soups.

Recipe 3: Lamb soup in pots

If you want something original on an ordinary day, try lamb soup in pots! A simple recipe for thick vegetable soup, no need to fry or simmer anything, no foam or complications. A simple recipe for a clever dish, because lamb in pots turns out nourishing and flavorful, and stewed vegetables in a pot will be just the thing.

Ingredients

Lamb (500 g), potatoes (50 g), eggplants (250 g), bell pepper (200 g), carrots (150 g), onions (20 g), 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, cover the pots with a lid and put in the oven. While the meat is cooking, we have 30 minutes to prepare the remaining ingredients. Cut the eggplants into cubes, cut the baby cherry tomatoes in half (regular tomatoes into cubes). Clean and cut the pepper into cubes.
We take out the pots and add them in the following order: potatoes, tomatoes, 3 sprigs of thyme, eggplant, pepper, salt. Place in the oven for another hour at 180 degrees. The result is a flavorful, satisfying, healthy thick soup. Instead of eggplants, you can use zucchini. It turns out 6 pots of approximately 400 grams - a real ready-made lunch. And, as always, greenery.

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

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

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

No lunch is complete without first courses. Their diversity is pleasantly surprising. Lamb soup has a place of honor in cooking. Its recipes came to us from the East and the Balkan countries. The most popular lamb soup is shurpa. But the variety of these soups does not end there. You will see this now.

Cooking a hearty lunch

Today we will discuss how to prepare aromatic and delicious lamb soup. You will learn recipes, which is the most delicious and much more in this article.

Many housewives try to prepare first courses. Lamb kharcho soup occupies a special niche in cooking. Each woman has her own recipe for preparing it; she knows how to please her household. But in terms of popularity, kharcho soup is not among the first. The famous shurpa gets the palm.

Compound:

• 0.5 kg lamb ribs;
• 2 onions;
• 1 carrot;
• 3 pcs. fresh tomatoes;
• 6-7 pcs. potato tubers;
• salt and spices to taste;
• 1-2 pcs. sweet peppers.

Preparation:

Many of us remember the famous film “Prisoner of the Caucasus”. And phrases from this film became catchphrases. Remember what Yuri Nikulin said: “I poured lamb kharcho soup into the abyss.” The recipe for such an appetizing, incredibly tasty and spicy dish is quite simple. Even an inexperienced housewife can handle it.

Compound:

• 0.7 kg lamb fillet;
• 1 tbsp. rice cereal;
• onion – 2 heads;
• 2 tbsp. l. tomato paste;
• 2 tbsp. l. refined sunflower oil;
• garlic cloves – 2-3 pcs.;
• parsley and cilantro - to taste;
• spices and salt to taste.

Preparation:

"Lagman" - royal dish

This first course is not prepared every day, as it takes quite a lot of time. If you use ready-made noodles, then Lagman will become your favorite lamb soup.

Compound:

• 0.8 kg of sifted flour;
• lamb fillet – 0.8-1 kg;
• 1 egg;
• 150 g green beans;
• 1 garlic head;
• 2 pcs. sweet peppers;
• 2 pcs. tomatoes;
• a bunch of cilantro, dill, feather onions;
• 50 ml refined sunflower oil;
• 1 ½ tbsp. filtered water;
• 1 tsp. paprika;
• 0.1 kg celery;
• 1 onion;
• salt and seasonings to taste.

Preparation:

1. Cool the filtered water a little and pour it into a convenient bowl.
2. Dissolve salt in water.
3. Add sifted flour little by little and beat in the egg.
4. We knead the dough, it should turn out elastic and elastic.
5. Wrap the dough in food grade film and place it in the refrigerator for a couple of hours.
6. Meanwhile, prepare all the vegetables.
7. Cut the lamb into portions.
8. Pour sunflower oil into a thick-walled dish, preferably a cauldron, and heat it.
9. Lay out the meat, after a few minutes add the chopped onion.
10. Fry for about five minutes and add chopped celery and spices except ground paprika.
11. Add the rest of the vegetables except the green beans.
12. Fill everything with the required amount of filtered water and cook for about 1-1.5 hours.
13. Lastly, add green beans and paprika.
14. Let's get back to the test.
15. We make them into bundles of the required size.
16. We stretch each strip of dough and then roll it into a snail shape on a plate.
17. To make noodles, we wrap the made flagella around our fingers in the form of an infinity sign.
18. Immerse the finished noodles in well-boiling salted water for literally 2-3 minutes.
19. Place the boiled noodles into portioned plates and pour the prepared soup on top.
20. All that remains is to decorate the “Lagman” with finely chopped herbs.

It couldn't be simpler or tastier!

You can prepare delicious lamb soup with rice for your household. This combination of products is considered the most popular in Eastern countries. The first dish turns out to be rich, but at the same time light and easily digestible.

On a note! You can add various hot seasonings and spices to taste. But their absence will not affect the taste of the soup. It will still turn out very appetizing and aromatic.

Compound:

• 0.5 kg lamb;
• 2 pcs. potato tubers;
• 1 onion;
• rice groats – 3 tbsp. l.;
• butter – 30 g;
• high-grade flour - 1 tbsp. l.;
• greens – 2 tbsp. l.;
• laurel leaves – 2 pcs.;
• 1 carrot;
• salt and spices to taste.

Preparation:

1. Traditionally, we start by preparing the meat.
2. We first defrost the lamb in a natural way.
3. Chop it into portions and put it in a saucepan.
4. Pour filtered water over the meat and cook the broth.
5. As soon as the liquid boils, add the bay leaves.
6. Be sure to remove the resulting foam with a slotted spoon.
7. We clean the vegetables, rinse them with running water and chop them.
8. We cut the potatoes into cubes, it is advisable to chop the carrots on a grater.
9. Wash the rice cereal and boil it in a separate pan until half cooked.
10. Place the finished rice in a colander and rinse.
11. Place the potatoes into the broth.
12. When the root vegetables are almost ready, add rice.
13. Heat refined sunflower oil in a frying pan.
14. First add the chopped onion, and after a couple of minutes - the carrots.
15. Add sifted flour and softened butter.
16. Sauté the vegetables until tender and add to the soup.
17. Cook the soup for another quarter of an hour.
18. Before serving, add finely chopped herbs to the soup to taste.

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

How to cook lamb soup

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

How long to cook lamb for soup

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

Recipe for delicious lamb soup

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

Soup kharcho

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

Ingredients:

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

Cooking method:

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

Petey

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

Ingredients:

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

Cooking method:

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

Bozbash

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

Ingredients:

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

Cooking method:

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

With potato

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

Ingredients:

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

Cooking method:

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

Pea

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

Ingredients:

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

Cooking method:

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

Shurpa

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

Ingredients:

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

Cooking method:

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

With lamb broth

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

Ingredients:

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

Cooking method:

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

In a slow cooker

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

Ingredients:

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

Cooking method:

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

With noodles

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

Ingredients:

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

Cooking method:

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

Check out other recipes, too.

With beans

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

Ingredients:

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

Cooking method:

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

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

Video

In Central Asia and the Caucasus, lamb is the most popular meat. A wide variety of dishes are prepared from it, including soups. In terms of nutritional value, lamb is not inferior to beef and pork, but, unlike the latter, it extremely rarely causes allergies. To hide the specific smell of lamb, dishes made from this meat are prepared with the addition of spices and aromatic herbs.

To make lamb soup successful, you need to choose the right meat. As a rule, shoulder blade, meat from the neck or from the hind leg are used to cook broths. To make the broth more transparent, you do not need to chop the meat into pieces, cook in large pieces. It is better to take meat on the bone; the broth from it will be stronger than from pure fillet.

Lamb takes about the same amount of time to cook as beef, that is, it will take 1.5-2 hours to prepare the broth. It is advisable to use the meat of young animals, it is more tender and does not have a strong specific odor.

You can prepare a variety of soups using lamb broth. As a rule, various vegetables and cereals are used for filling. It is especially recommended to pay attention to spicy herbs and spices; such additives will make the soup more flavorful.

Various oriental soups are often prepared with lamb. It can be shorpa - a rich broth with vegetables or piti - pea soup. You can make lagman or kharcho from lamb.

Interesting facts: Shurpa or shorpa is the most common version of soup in the East. It is quite difficult to highlight individual features of this soup, since different countries have their own cooking characteristics. The main features of shurpa are its high fat content and the use of a large amount of herbs and spices. In some countries, along with vegetables, fruits are also placed in shurpa - quinces, apples, plums.

Lamb kharcho soup

Georgian kharcho soup is no less famous than Thai Tom Yum or Japanese miso soup. There are many recipes, we will give one of the options.

• 800 gr. lamb on the bone;
• 4 tablespoons of rice (it is better to take a round-grain variety);
• 2 tablespoons of tomato paste;
• 1 onion (large);
• 1 carrot;
• 3-4 cloves of garlic;
• 3 tablespoons vegetable oil;
• pepper mixture, khmeli-suneli seasoning, salt to taste.

Cut the flesh from a piece of meat. Fill the bone with two liters of water and cook broth from it, not forgetting to skim off the foam. Cooking time is about one and a half hours. Strain the finished broth.

We clean the vegetables. We wash the rice in several waters. Cut the meat into small pieces. Heat the oil in a frying pan, fry the meat in it until golden brown. Using a slotted spoon, remove the meat from the pan and place it in a pan with boiling broth. We send rice there too. Cover the pan with a lid and leave the soup to simmer over low heat.

Chop the carrots and onions and fry them in the same frying pan where the meat was fried (add more oil if necessary). Fry until done, add tomato paste and continue frying everything together for a few more minutes. Transfer the vegetables to the pot with the soup when the rice is ready. Cook at low simmer for another five minutes.

Cut the garlic into small pieces. Turn off the heat under the soup pot. Add chopped garlic and bay leaf to the soup, mix well and, cover with a lid, let the soup brew for at least half an hour. Pour the finished soup into bowls and sprinkle with chopped herbs.

Read also: Salmon soup with cream – 5 Scandinavian recipes

Shurpa in Uzbek

As already mentioned, shurpa soup is prepared in different versions. Here is a recipe for shurpa in Uzbek.

• 600 gr. lamb (pulp and ribs);
• 300 gr. Luke;
• 200 gr. carrots;
• 150 gr. tomatoes;
• 100 gr. bell pepper;
• 300 gr. potatoes;
• 200 gr. turnips (optional);
• 1 hot pepper;
• spices – cumin, ground coriander, paprika, hot pepper, allspice, salt.

We wash the meat. Cut the ribs into portions, cut the flesh into cubes with a rib length of 6-8 cm. It is better to cook shurpa in a cauldron or saucepan with a thick bottom. Place the meat in a bowl, add water (cold!) and cook until it boils. We remove the foam.

Advice! In Uzbekistan, turnips (where they are called galangal) are always added to shurpa, but if you don’t have this root vegetable at home, you can do without this ingredient.

Cook the meat for one hour. During the cooking process, you should not allow it to boil strongly, the broth will turn out cloudy, and some of it will boil away and you will have to add water, which will ruin the taste of the shurpa.

Cut the onion into half rings, peel the carrots and potatoes and cut into large pieces. Medium potatoes should be cut into 2-4 parts. Cut the turnips into small cubes and the pepper into half rings 5-7 mm wide. Make a cross cut on the top of the tomato.

Advice! If you come across the meat of an adult animal, it will produce a lot of foam when cooked. In this case, it is recommended to wait three minutes after boiling, then remove the meat, rinse it, and wash the pan. Place the meat back in and fill it with fresh cold water and continue cooking as usual.

When the meat is ready, add onions and turnips to the broth, and lower the whole tomato. After a minute, remove the tomato and peel off its skin. Then we put it whole again into the soup.

Cook the soup until the meat begins to separate from the bone. At this point, lower the potatoes, carrots and bell peppers. Add the hot pepper - whole or a piece, depending on the desired spiciness (but after cooking, the hot pepper must be removed from the pan!).

Advice! In Uzbekistan, fat tail fat is always added to soup. You need to take thirty grams of fat per pan, chop it finely and put it in the pan along with the onion.

Add spices along with the vegetables; the cumin must first be ground. As soon as the broth with vegetables boils, add salt. When the vegetables become soft, pepper. Turn off the heat, cover with a lid and let the shurpa brew. Serve with fresh herbs.

Piti – lamb soup with chickpeas

Piti soup is a dish of Azerbaijani cuisine. This is pea soup, but it is prepared not with ordinary peas, but with chickpeas (also called chickpeas).

• 500 gr. lamb (pulp);
• 2 large onions;
• 1 large fleshy tomato;
• 1 quince;
• 100 gr. dry chickpeas;
• 5 potatoes;
• salt, black peppercorns, herbs.

Soak dry chickpeas in cold water in advance, soaking time is 8-10 hours. Cut the onion into halves of rings, cut the quince and potatoes into cubes. Cut the lamb into small pieces. Place the pre-soaked chickpeas in a sieve, rinse and dry.

Take a pan with a thick bottom. Lay out the products in layers. First, lay out the onion half rings, then the pieces of lamb. The next layer is quince, and then chickpeas. Next, pour boiling water into the dish so that the water completely covers all layers and is about 3 cm above the top layer. Put the pan on the fire, as soon as the liquid boils, reduce the heat to low and cook for 1.5 hours under the lid.

Cut potatoes and tomatoes into cubes. Drop into soup. As soon as the liquid boils again, salt the soup, add pepper and spices as desired. Cook for another half hour. The soup turns out very thick. Serve it sprinkled with herbs.

Read also: Chicken soup - 12 quick recipes

Lagman – lamb noodle soup

A soup called lagman is very popular in Central Asia. It is prepared differently in different areas. But the general principle is the same. The meat is fried and stewed with vegetables. The soup is served with noodles, which are boiled separately. Ideally, noodles should be made at home. Moreover, it is not cut, but pulled out by hand. The result is long and rather thin “pasta”. Modern housewives rarely prepare noodles for lagman by hand; most often, they use store-bought pasta.

• 750 gr. lamb;
• 1 liter of water;
• 1 eggplant;
• 1 bell pepper;
• 2 onions;
• 1 large carrot;
• 2 meaty tomatoes;
• 2-3 sprigs of cilantro;
• 350 gr. noodles (dry);
• salt and spices (turmeric, cumin, mixture of peppers).

For lagman you need to choose meat with bones. The meat needs to be cut off, and the bones should be boiled to obtain broth. Pour the washed bones into one liter of water and bring to a boil. Remove the floating foam, add a whole onion, a piece of carrot, and peppercorns to the broth and cook for 40 minutes at a very low boil. Strain the finished broth.

Trim the fat from the meat, melt it in a frying pan, and remove the cracklings. In the resulting fat, fry the meat until crisp. Fry the pieces on all sides. Chop the remaining onion and carrot. Onions - in half rings, carrots - in circles (if the carrots are very large, you can cut them into smaller pieces).

Add vegetables to the fried meat, mix and simmer over low heat for several minutes. Then transfer the meat and vegetables to the cauldron. We also send there the peppers cut into strips and small cubes of tomatoes (it is better to remove the skin from the tomatoes). Cut the skin off the eggplant, cut it into strips, and place it in a cauldron with meat and vegetables.

Salt, pepper, add finely chopped cilantro. Pour in the pre-prepared broth. Bring to a boil and simmer, covered, at a low simmer. If the lamb is young, then simmering for half an hour will be enough. The meat should become very soft.

Separately cook the long noodles. It cannot be overcooked; it must remain al dente. Place the cooked noodles in deep bowls. Place meat, vegetables and broth on top.

Bozbash – Azerbaijani soup with lamb

Another version of Azerbaijani soup is called bozbash. Ideally, it should be cooked in a large cauldron over an open fire, but you can make this delicious chickpea soup on a regular stove.

• 1 kg lamb ribs;
• 2 cups chickpeas;
• 100 gr. butter;
• 2 onions;
• 2 carrots;
• 400 gr. tomatoes;
• 2 sweet peppers;
• 2 quinces;
• 2-3 cloves of garlic;
• 1 pod of hot pepper;
• 1 tablespoon paprika;
• ground coriander to taste;
• 1 bunch of greens;
• salt, pepper to taste;
• 100 ml pomegranate juice.

The chickpeas need to be soaked in the evening so that they stand in water for at least 8 hours. In the morning, drain the water from the peas, pour in fresh water, and cook the peas for 1-1.5 hours until tender. Cut the ribs into pieces and wash well.

Place the meat in water, pour in 4 liters of water and wait for it to boil. Remove the rising foam from the boiling broth. Place carrots and onions in the pan, as well as peppercorns and bay leaves. Cook at a gentle simmer for about one hour. Remove the finished meat and strain the broth.

Melt the butter in a frying pan and fry the prepared ribs in it. We take out the meat and put the chopped onion in the frying pan. Then carrots cut into halves. Fry the vegetables for about ten minutes, stirring. Peel the tomatoes and grate them. Add the resulting puree to the onions and carrots and mix. Chop the bell pepper and quince, add it to the rest of the vegetables and fry everything together for about five minutes.

Drain the water from the cooked peas. In a large saucepan, combine the cooked chickpeas, fried ribs and the prepared vegetable mixture. Pour in the strained broth and cook for about thirty minutes over low heat. Cut the potatoes into small cubes and add 10 minutes before the soup is ready.

Lamb differs from any other meat, first of all, in its unique taste. Some people like it, some don’t, so this dish is not for everyone, but only for those people who do not have an aversion to the special taste of lamb. Lamb is very popular in the east and among the peoples of the Muslim world, which is why first courses of lamb correspond to these nationalities. In this article, our top chefs share their experiences making lamb soups with photos and step-by-step instructions.

The most delicious lamb soup - recipes

Lamb kharcho soup

Ingredients:

• Lamb – 500 grams
• Rice - 4 tbsp. spoons
• Onions - 2−3 pieces
• Garlic – 2-3 pieces
• Tomatoes – 4 pieces
• Salt - To taste
• Black peppercorns - To taste
• Parsley - To taste
• Dill - To taste
• Basil - To taste
• Cilantro - To taste
• Bay leaf – 4 pieces
• Vegetable oil - 3 tbsp. spoons
• Water – 2 Liters

Preparation

Wash and cut the meat into small pieces. Then we put it in a saucepan and fill it with water. Let the broth cook for 60-90 minutes, in the remaining 30 minutes you can add herbs.

An important point (!): Keep an eye on the broth; as soon as the foam begins to rise, you must immediately remove it and reduce the heat so that everything cooks in a slightly gurgling mode.

While the meat is cooking, prepare the tomatoes. We do it this way: wash the tomatoes and fill them with boiling water completely. Remove the skin from them and cut into cubes. We don’t waste time, the meat is cooked, and we don’t stand still. Chop the onion, throw it into the frying pan, after pouring vegetable oil into it. Fry until golden brown. After this, add a couple of tablespoons of broth to the onion and leave it on low heat. After 5 minutes, add the previously prepared tomatoes and leave for another 10 minutes.

The meat is almost cooked, which means it’s time to add the contents of our frying pan to the pan and wait until the broth boils, after which we add the rice. The broth should return to a boil and now you need to reduce the heat and let the soup cook. After a couple of minutes, add the bay leaf, basil and peppercorns. Cook for another 5 minutes.

The soup is almost ready, all that remains is to add garlic, parsley, dill and cilantro. Cook for another 2 minutes and let it brew for about 1 hour. After which your soup is ready.

Soup with lamb and mung bean

Lamb ribs or lamb neck are suitable for preparing broth for soup. Cook the soup over low heat, skimming off the foam so that the broth becomes clear. Before adding the mung bean to the soup, you can add water and leave for a few minutes. Then it will cook very quickly.

Ingredients:

• lamb ribs - about 800g
• water - 2.5 l
• onions - 2 pcs.
• carrots - 1 pc.
• tomatoes - 4-5 pcs.
• vegetable oil for frying
• mung bean - ¾ cup
• Suneli hops - 1 tsp.
• pepper (peas) - to taste
• salt - to taste
• fresh herbs - to taste.

Preparation

Rinse the mung bean, cover with cold water and leave for several hours or overnight.

Rinse the lamb ribs, place in a saucepan and add water. Bring to a boil and drain the water. Wash the ribs again, return to the pan, add water and bring to a boil again. Reduce the heat to low and simmer the broth, skimming off the foam with a slotted spoon. Salt the broth, add a whole peeled onion, peppercorns and cook covered over low heat for 1.5-2 hours.

Add mung bean to the prepared broth and continue cooking. At this time, cut the second onion into thin half rings, tomatoes into slices, and carrots into strips. Wash the sweet pepper, cut in half and cut into strips.

Fry the onion in vegetable oil until golden brown. Then add the carrots and cook for a few more minutes until they are soft. Finally, place the tomatoes and bell peppers in the pan, season the vegetables with salt and simmer until the excess moisture has evaporated.

Add suneli hops to the vegetables and mix. When the meat in the broth becomes soft, add fried vegetables to the soup. Boil over low heat for about 10 minutes. Remove lamb ribs soup with mung bean from heat, add chopped herbs and stir. Cover with a lid, let the soup brew for 10 minutes and serve the dish.

Shurpa: lamb soup

Shurpa with lamb is an international dish. This is a complete meal that combines the first and second courses for lunch. Tasty and filling. For Uzbeks, it is a healing remedy, as it combines lamb, hot pepper, and onion. Helps get rid of colds. If you prepare a dish outdoors, then use a cauldron. To feel all the charm and aroma of seasonings when making a rich soup, you need to cook it for a long time.

Ingredients:

• Garlic - 3 cloves;
• Carrots - 2 pcs.;
• Lamb - 1 kg;
• Cilantro;
• Onion - 2 pcs.;
• Parsley;
• Potatoes - 4 pcs.;
• Salt;
• Black pepper.

Preparation:

1. Cut the lamb into cubes. To prepare shurpa, use the meat of a young sheep from the hip part. The main thing is that the pieces of chopped meat are large;
2. Transfer the meat to a cauldron and add water. The liquid should be 2/3 higher than the meat. Boil;
3. Peel the onion and add whole to the soup;
4. Remove the foam constantly with a spoon;
5. Cook for one and a half hours;
6. Add carrots and garlic. Cook for half an hour;
7. Potatoes should be chosen from strong varieties that do not become soft during the cooking process. Peel and add to the cauldron; Five minutes before the end of cooking, add herbs and spices.

Lamb broth soup with Brussels sprouts

Our housewives use Brussels sprouts quite rarely. However, many dishes, for example, lamb soup, will benefit if the recipe contains some kind of ingredient that may not be the most delicious for some. But this vegetable contains a lot of useful vitamins, the high content of vitamin C is especially important.

Ingredients

• lamb meat 800 g;
• Brussels sprouts 700 g;
• rich meat broth - about a liter;
• sour cream 100 g;
• garlic;
• dill;
• olive oil;
• caraway;
• mustard;
• pepper and salt.

Preparation

Cut the meat into small pieces, and also chop the onion and garlic.

To prepare, take a good deep saucepan. Fry the chopped meat in olive oil, add onion and garlic, and then add cumin, mustard seeds, mix everything thoroughly, add salt. Now you can add some broth to the vegetable mixture and cook for about an hour and a half.

Cabbage cooks very quickly, so it is added at the end, allowing fifteen minutes to cook.

Of course, the vegetable is first peeled and chopped. To serve, prepare a delicious sour cream dressing, adding seasonings such as black pepper, salt and dill to the main ingredient.

Shulum with lamb and vegetables

Shulyum is a thick and rich soup made with meat broth and various vegetables. Very, very aromatic, very, very rich and incredibly tasty! This soup is often prepared while hunting with game, over a smoky fire. Imagine how delicious it is! Shulum is not shulum without fragrant greens, so prepare a large bunch.

Ingredients

• lamb on the bone 700 gr
• potatoes 3 pcs
• onion 1-2 pcs
• tomatoes 2 pcs
• eggplant 1 piece
• carrots 2pcs
• garlic 3 teeth
• sweet pepper 1 piece
• hot chili pepper 1 piece
• large bunch of cilantro, parsley, dill

Preparation

1. Cut the lamb into large pieces, add water and cook for 1-1.5 hours over low heat. It’s better to take it with a bone, it will be richer and more flavorful. Skim off the foam and add a little salt at the end.
2. While the meat and broth for shulum are cooking, fry the onions and carrots until golden brown.
3. The broth is ready, add coarsely chopped potatoes and cook for 10-15 minutes.
4. Then add carrots with onions, tomatoes, sweet and hot peppers, diced. Bring to a boil and cook for 5-7 minutes. Cut the eggplants into large rings and then into quarters. Send them to Shulum.
5. Cook the shulum over low heat until the potatoes are ready. At the end, adjust the taste of the soup to the desired level with salt. Chop a bunch of herbs and garlic. 1-2 minutes before readiness, add herbs and garlic to the shulum. Let it brew for 10-15 minutes. Bon appetit.

Soup with lamb and spinach

Ingredients

• lamb - 1000 g
• beets - 1 pc.
• carrots - 1 pc.
• spinach - 1 bunch
• cabbage - 200 g
• onion - 1 pc.
• lemon juice - 1 tbsp. l.
• tomato puree – 200−300 g
• garlic - 3 cloves
• potatoes - 5-6 pcs.
• greens bay leaf - 2-3 pcs.

Preparation

Wash the meat thoroughly and put it in a saucepan. Fill with cold water and bring to a boil. Then skim off the foam, as much as possible, and then cook until tender, at least 2 hours. There is time to prepare the remaining products. We do this about half an hour before the meat is ready.

Finely chop the cabbage. Wash the spinach under running water and chop finely. Wash, peel and grate the beets and carrots on a coarse grater. Peel the onion, wash and finely chop. Wash the potatoes, peel them and rinse them again. Cut into small slices. Place the grated beets in a small saucepan and add tomato puree, 1 glass of water and lemon juice. Place on the fire and simmer over low heat for no more than ten minutes.

Meanwhile, the meat was cooked. Strain the broth, cut the meat into small pieces and return it back to the broth. Salt and pepper to taste, and also add bay leaf. After this, add grated carrots and onions. Cook for no more than 15 minutes, and then add spinach and cabbage. After another 10 minutes, add beets stewed in tomato puree and chopped potatoes to the pan.

Cook for about 25 minutes until the potatoes are cooked. At this time, peel the garlic, wash it and pass it through a garlic press, and upon completion of cooking, add it to the borscht. Cover with a lid and remove from heat. Let it brew for another 10-15 minutes. Season the finished borscht with sour cream and sprinkle with finely chopped herbs, if desired.

Turkish soup with lamb

Ingredients

• 300 g lamb pulp
• 1 medium onion
• 1 medium carrot
• 2 liters of meat broth
• 2 tbsp. spoons of butter
• 2 tbsp. spoons of wheat flour
• 2 egg yolks
• 2 tbsp. spoons of lemon juice
• Ground red pepper

Preparation

1. Wash the lamb, dry it, cut into small pieces. Peel the onions and carrots. Pour the broth into the pan, add the meat and vegetables, bring to a boil and cook over low heat for about 3 hours, periodically removing the foam.
2. Remove the pan from the heat, remove the meat, and strain the broth. Cut the meat into very small pieces and return to the pan along with the broth.
3. Heat the butter in a frying pan and fry the flour in it without changing color. Add meat broth one spoon at a time until you obtain a homogeneous thick sauce. Pour the sauce into the soup pot. Stir.
4. Beat the egg yolks with lemon juice, dilute with a small amount of broth, pour the mixture into the pan, and add salt to taste. Remove from heat. When serving, sprinkle with ground red pepper.

How to choose the right lamb

• Choose light-colored meat with white, elastic fat. Remember that red, stringy or loose meat with yellowish lard is found only in old rams, and when cooked it will be too dry and tough. The most delicious dishes come from young lamb.
• The unpleasant smell of meat should alert you - this indicates either the venerable age of the animal, or that the ram has not been castrated, which significantly worsens the taste of the dish.
• For boiling, take the neck, shoulder, brisket, for frying - the back leg, for cutlets - the shoulder and neck part, for baking - the kidney part and the back leg, for pilaf and stew - the shoulder and brisket, for chops - the loin and sirloin.

Secrets of cooking delicious lamb

Even the most delicious lamb soup recipe requires special attention and knowledge of certain subtleties:

1. Do not keep the meat on the fire for too long, otherwise it will become dry.
2. The ideal option is to bake the meat in a sleeve or foil, as this method makes the lamb exquisite and tender.
3. Before cooking, you should marinate the meat in any sauce - for example, in a sour apple with garlic, which will eliminate unpleasant odors and give the lamb a piquant aroma, while the apple will soften the meat and enrich its taste. Popular marinades include olive oil and red wine, yogurt and cardamom, lemon with herbs, soy sauce and seasonings. The minimum marinating time is 1 hour, and on average it is recommended to marinate meat for 10-12 hours, depending on the age of the lamb.
4. Lamb goes well with cumin, thyme, oregano, marjoram, rosemary, parsley, ginger, mint and saffron. Many people add thyme, curry, mustard, juniper, barberry, cilantro and cinnamon to marinades, and cooks advise not to spare spices, seasonings and aromatic herbs for meat, which enrich its taste and aroma.
5. If you place a piece of lamb fat side down when frying, the meat will be tastier.
6. Serve the lamb immediately, otherwise the fat will harden and the dish will turn out tasteless. For piquancy, you can coat the finished meat with garlic, spices, mustard, horseradish and sprinkle with herbs.