How to cook rich lamb soup at home. Lamb bone soup - F

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 and many years of experience recipes. The best lamb soup- this is shurpa, the second most popular type of sum is considered to be piti - a national Azerbaijani dish based on lamb meat, followed by lamb meatball soup - kifta and other varieties of lamb soups.

Kharcho soup from lamb

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

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

While the meat is being cooked, it is necessary to rinse, peel the tomatoes and pass them through a meat grinder. The same must be done with sweet pepper and rice. After the meat broth is ready, you need to add a mixture of tomatoes, peppers and rice to it. Cook until the rice is ready. Bay leaf, black pepper and crushed garlic are added to the already prepared dish, hot pepper if desired - the whole dish is ready, it can be carried to the table. In terms of time, kharcho soup is akin to cooking ordinary soup, it will take no more than 1 hour of constant monitoring of the dish to get excellent results.

Piti - delicious lamb dish

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

As you can see, one of the necessary ingredients is peas, so before entering the active stage of cooking, you need to soak the peas in a deep container for at least 10 hours. The piti soup itself is prepared in small pots with a volume of no more than 1 liter, and each portion of it must be cooked separately, also served in pots, so having given the idea of ​​\u200b\u200bcooking a dish, you must first of all stock up on the necessary utensils.

Onions, meat, cherry plum and peas soaked for the right time are laid 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 laid out in a cauldron, the dish is again put in the oven, covered with a lid and stewed in this state for about 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 a little 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, 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 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.

Lamb, along with the bones, is placed in a saucepan, poured with water and boiled over low heat. Chopped onion, bay leaf 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 meat was boiled and finely chopped vegetables are added in turn. All ingredients should be mixed and boiled 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, barley, parsley, pepper and salt - all these ingredients, in the right consistency, fit into a simply excellent dish called Scotch Lamb Soup.

Lamb meat is laid out in a saucepan and cooked until tender for an hour, periodically the meat broth must be stirred and the foam removed with a special ladle. The broth should be salted, put one head of onion in it and boil. After the meat is ready, you need to add washed, peeled pearl barley and chopped vegetables to it. 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 completed, sprinkle the soup with chopped parsley, pepper, salt and pour into deep plates.

Lamb soup with cucumbers

What could be easier than making soup, but in fact, 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, what time is allotted for cooking and preparing meat and vegetables.

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

The 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 the chicken broth, for which you need to boil the chicken ribs, boil the broth, add salt and pepper to it, reduce the heat and continue cooking the dish further.

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 so that it does not cool down. 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 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 soup with lentils

In order to prepare the dish, you need parsley, salt, pink lentils, hot peppers, 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 - in oblique lines, pepper into two halves. The garlic must be peeled and crushed in a garlic maker, and the greens should be finely chopped.

Boil the oil in a saucepan with a thick bottom, 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 more minutes.

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

Lamb and plum soup

A real cook doesn't need too many ingredients for soup, just lamb brisket, onions, a few glasses of rice, yellow plums, ghee, parsley, pepper, and salt.

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

The onion must be cut very finely and fried in a frying pan in sunflower oil. Rinse rice, sort and leave for a while in cold water.

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

Lamb soup with tomatoes

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

Lamb should be cut into small pieces, in the same way it is necessary to cut 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 heat, but so that the meat is constantly boiling.

Tomatoes and peppers must be passed through a meat grinder several times, so that a homogeneous mixture is obtained.

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

Lamb soup with chickpeas and vegetables

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

Peas must be soaked in cold water overnight. Wash lamb, remove films and excess fat, pour water, put on the stove and bring to a boil, periodically removing the foam as it appears. Cook the meat for about 30 minutes, after which you need to add 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 middle and finely chop along with the garlic. Prepared carrots and celery should be fried in a 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 potatoes to it and cook all the products for about 10-15 minutes, then throw the fried vegetables and hot peppers into the soup. Seeds of coriander, mustard and zira are ground in a mortar to a state of powdery mass and spread in soup along with paprika. Salt the soup and cook for another 8-10 minutes over low heat. The last ingredient to add to the soup is finely chopped parsley, which is tossed in the last minute of frying.

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

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

Many do not like to cook lamb because of its specific flavor. However, there are special dishes, the recipes of which are based on a combination of vegetables and lamb. In order for the soup to be tasty, it is best to choose ribs. The meat should be young and look pinkish. Then it will boil well and give a wonderful taste and aroma. In general, lamb is very useful. Previously, this meat was considered fatty and high-calorie. But recent studies have shown that lamb contains much more protein. In addition, it is simply impossible to feed a ram with any growth stimulants and antibiotics. That is why now many adherents of pork are switching to lamb meat dishes. Lamb soup is prepared very simply, much faster than our usual borscht. Soup needs a lot of vegetables and herbs. You can add spices if you like, but they are not required.

Ingredients

• Lamb - 500 g
• Water - 2 l
• Onion - 1 pc.
• Potatoes - 4 pcs.
• Sweet pepper- 1 PC.
• Carrot - 1 pc.
• Tomato - 2 pcs.
• Greens - 1 bunch.

Information

Not everyone loves lamb - it is meat with a slightly specific taste and aroma. If you belong to the group of people for whom lamb is their favorite or one of their favorite types of meat, then the recipes for delicious and fragrant lamb soups with simple preparation proposed in this collection will be useful to you.

Soups with lamb always turn out (of course, provided that the meat is of high quality) very rich, tasty and fragrant. Even with all the desire, having bought good meat, it is impossible to cook such a soup tasteless due to the properties of this wonderful meat. However, it should be borne in mind that they are also quite high in calories, so for those who keep a figure, it is important to keep track of what to cook such a soup with and when to eat it.

The most famous lamb soup is shurpa, a dish of oriental cuisine. Also popular is piti soup - a dish of Azerbaijani cuisine, Armenian kyuftu soup, which is cooked with beef meatballs.

Lamb is a meat that requires attention and time, but among the recipes for preparing dishes from this meat there are also simpler ones that require less time, skills, skills and strength compared to the rest. In this collection, we have collected recipes for just such - simple, but very tasty soups with lamb.

As a rule, brisket or shoulder part is used for soups - these parts of meat are best suited for making delicious lamb soup.

Recipe One: Lamb and Potato Soup

You will need: 750g potatoes, 500g lamb, 4 peas, 3 carrots, 2 leeks, thin parsley roots and garlic cloves, 1 bay leaf and onion, 1 bunch of roots for soup - celery, carrots, parsley, ½ each tsp cumin, thyme and marjoram, pepper, salt.

How to cook soup with lamb and potatoes. Put the washed and prepared meat in a saucepan, pour in water so that it just covers it, bring to a boil. Finely chop the roots for the soup, garlic and onions, put together with peppercorns and laurel in the soup, salt, boil without a lid for 1 hour over low heat. Remove the meat from the broth, cut into cubes. Rub the broth through a sieve. Peel the potatoes, finely chop the parsley roots, leek and carrots, put in the mashed broth, season it with cumin, marjoram and thyme, boil for half an hour, put the meat in the soup, heat for 10 minutes, serve.

Recipe two: Light soup with Brussels sprouts and lamb

You will need: 800 g of lamb, 750 g of Brussels sprouts, 150 g of sour cream, 3 cups of meat broth, 2 cloves of garlic and onions, 1 bunch of dill, 2 tbsp. olive oil, cumin, mustard, pepper, salt.

How to cook easy lamb soup with cabbage. Cut the meat into cubes, chop the onion and garlic, fry the meat in hot olive oil in a deep saucepan, add the onion and garlic, fry for another 5 minutes, put the cumin and mustard seeds, mix, pepper and salt, pour in the meat broth, boil the soup under the lid for 90 minutes. weak fire. Prepare the cabbage by peeling and washing it, put it in the soup, cook for 15 minutes. Season the sour cream with pepper and salt, chop the dill, add also to the sour cream, mix and season the soup when serving with this sour cream dressing.

Recipe Three: Lamb Soup with Rice

You will need: 120 g of lamb, 30 g of rice, 20 g of onion and carrot, 10 g of lamb fat, 5 g of flour, greens, pepper, salt.

How to cook lamb soup with rice. Cut the lamb into 2-3 pieces per serving and put in a bowl with chopped mutton fat, fry, pour in water or broth, boil for 1 hour until tender. Finely chop the onion and carrot, fry, add flour, mix, fry for another 2-3 minutes, put the dressing in the soup, boil for 10 minutes at a low boil, pepper, salt. Boil the rice until cooked separately, add salt to the water, put in the soup 5 minutes before it is ready. Serve the soup sprinkled with herbs.

Well, the last two recipes in our selection, according to tradition, are slightly unusual - these are yogurt and Scottish versions of lamb soup. Both are delicious and, although slightly unusual, not at all exotic, prepared from quite familiar ingredients.

Recipe Four: Yoghurt Lamb Soup

You will need: 500 g of low-fat lamb, 1.5 liters of water, 2 egg yolks, 1 bunch of greens and a glass of natural yogurt without additives and sugar, ½ cup of rice, lemon juice.

How to cook yogurt soup with lamb. Pour the meat with water, salt and boil until tender for an hour over low heat, remove from the broth, strain it. Rinse rice, boil in strained broth until tender. Cut the meat into portions, put in the broth 2-3 minutes before the end of cooking rice. Beat the yolks with yogurt, mix with lemon juice and chopped herbs, with vigorous stirring, add the prepared dressing to the soup - hot and freshly removed from the stove, serve.

Recipe Five: Scottish Lamb Soup

You will need: 240 g of lamb, 50 g of celery, 40 g of pearl barley, onions, turnips and carrots, parsley, pepper, salt.

How to make Scottish Lamb Soup. Pour the meat with cold water, bring to a boil, remove the foam, put a whole peeled onion, salt, boil for 1 hour over low heat. Grind the vegetables, put in the broth along with pearl barley (it must be washed in advance and scalded with boiling water), boil the soup until it is ready, taking out the meat. Remove the meat from the bones, put it back into the soup, boil for another 5 minutes, removing excess fat, pepper and salt to taste. Sprinkle the soup with chopped parsley before serving.

If you love lamb, then the recipes proposed in this collection will certainly come in handy for you. Easy to prepare, even for inexperienced chefs, these soups are very tasty, fragrant and rich!

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

How to cook lamb soup

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

How much to cook lamb for soup

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

Delicious lamb soup recipe

Whatever cooking method you use, you will get a rich, hearty meal that you can’t call dietary. There are many options for lamb soups: kharcho, piti, bozbash, lagman, shurpa, khashlama. Each of them has its own distinctive features. The more spices and seasonings you put in, the tastier it will be. Be sure to learn how to cook first courses with lamb meat.

Kharcho soup with lamb

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

Ingredients:

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

Cooking method:

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

Piti lamb soup

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

Ingredients:

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

Cooking method:

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

Bozbash lamb

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

Ingredients:

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

Cooking method:

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

Lamb soup with potatoes

This option is simpler than the previous ones, but it turns out no less tasty. In lamb soup with potatoes, you can add not only those seasonings that are part of the recipe, but also others that are more to your taste. Be sure to try to cook such a dish to please your loved ones. The soup should appeal not only to an adult, but also to a child.

Ingredients:

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

Cooking method:

1. Put the meat to boil. When the water boils, add chopped greens, chopped garlic, peppercorns, bay leaf, spice mixture. Cook under the lid for an hour.
2. Peel and cut potatoes, carrots, two types of onions. Add to broth.
3. Boil until potatoes are soft.

Pea soup with lamb - recipe with photo

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

Ingredients:

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

Cooking method:

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

Shurpa lamb soup - recipe with photo

Ingredients:

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

Cooking method:

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

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

Video: Tomato soup with lamb

Lamb broth is not easy to cook, and not everyone likes such meat, since lamb has a specific taste and aroma. But, despite this, we suggest you cook lamb soup with potatoes today, this particular dish is very tasty and does not have any specific smell!

Ingredients

Step-by-step recipe for cooking Lamb soup with potatoes with a photo

So let's get down to business:

First, wash the lamb thoroughly, cut into pieces, transfer to a container and fill with cool water.

Now peel and cut the carrots into strips.

When the lamb is ready, take it out and put it on a plate. Remove the onion and bay leaf from the broth.

Now add canned chickpeas, hot and sweet peppers, tomato slices and finely chopped meat here.

Cook the food for another 5 minutes, then turn off the heat, let the soup brew, pour it into bowls. Season with fresh herbs and minced garlic. That's all, hearty, tasty and fragrant lamb soup with potatoes is ready!

Video recipe Lamb soup with potatoes

Recipe for classic lamb kharcho soup

So, in order to cook soup according to this recipe, you will need:

Ingredients:

For the broth:
lamb - 2 kg;
onions - 2 heads;
carrots - 2 pieces;
black and allspice in the form of peas - 3 pieces each;
bay leaf - 2 pieces;
parsley root;
celery root;
dried herbs;
star anise;
fresh greens;
salt.

For kharcho:
rice - 0.5 cups;
onions - 3 pieces;
fresh tomatoes - 2 pieces;
garlic - 2 cloves;
parsley, dill, cilantro;
bay leaf - 2 pieces;
coriander - 2 tablespoons;
zira - 2 tablespoons;
black, allspice in the form of peas - 2 pieces each;
hot red pepper;
salt - to your taste.

And now let's get to work:

1. Take a piece of lamb, wash it well, put it in a saucepan and pour in the water here.
2. Send the container with the contents to the fire, let it boil.
3. As soon as the liquid begins to boil, remove the foam.
4. Now send a few onions, carrots, allspice and black peppercorns, bay leaves, roots, dried herbs, star anise and, of course, salt to the broth. Make a low fire, let the meat cook for several hours.
5. Peel the garlic and mince.
6. Peel the onion and cut into medium pieces.
7. Scald the tomatoes, remove the skin and finely chop the tomato pulp.
8. Now you should wash the greens and chop.
9. Next, wash the rice grains.
10. Send the bay leaf, coriander, cumin, black and allspice in the form of peas, a little red hot pepper into a bowl, add salt and grind the dry ingredients here.
11. Take a pot, heat it up. Send the melted butter to a heated container and melt.
12. Send the onion to the melted butter product.
13. Now collect the fat from the broth and send it to the cauldron with onions, mix and simmer for 5 minutes.
14. As soon as the broth has evaporated, add the tomato pulp to the onion, mix and simmer the vegetables for a few more minutes.
15. Then add sugar, simmer for a couple more minutes.
16. Remove the lamb from the broth, separate the flesh from the bone and cut into small pieces. Send the meat pieces to the pot, simmer the meat with vegetables for 10 minutes.
17. Strain the broth, put it on the fire again, let it boil.
18. Send the rice cereal to the boiling broth.
19. Add grated dry seasoning, after 15 minutes, send pre-prepared herbs and garlic to a container with broth and rice.
20. Now lay out the fried vegetables, meat here and cook the food for 10 minutes. That's all, after the specified time you will taste the royal kharcho soup with an incredible taste and aroma!

This dish is borrowed by other culinary specialists from Moldova, the Balkans and the East. It is referred to as shurpa, chorpa, sorpa, lagman, bozbash, but we are more familiar with the first name. There are no distinctive features of the preparation of this dish, everything is done by eye and may change in the process.

The only thing that can be noted is the preliminary frying of meat and vegetables. From this we can conclude that this dish is not very different from other dressing first courses - soups.

Usually, shurpa is cooked very fatty, since lamb meat is not dietary or lean. A large amount of seasonings and fresh herbs are put in the soup: cilantro, parsley, dill.

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

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

Her Majesty Shurpa

This recipe tells in more detail how lamb shurpa soup is actually prepared.

Components:

• Lamb set - 800 g;
• Onions - 2 pcs.;
• Sweet pepper - 2 pcs.;
• Chili pepper - 1 pc.;
• Sour apples - 3 pcs.;
• Tomatoes - 4 pcs.;
• Coriander - packaging;
• Cilantro - a bunch;
• Potato - 1 kg;
• Sea salt - to taste;
• Thyme - to taste.

Preparation: 150 minutes.

Calorie content: 458 Kcal / 100 g.

In a huge cauldron we put the lamb shank, ribs, shoulder blade, fill it with cold water, set a strong flame so that everything boils quickly.

It is better to soak the lamb overnight in water so that the blood comes off and does not spoil the broth. We remove the foam with a holey spoon and reduce the fire. Boil the broth for an hour and a half.

We lay onion chopped in half rings, after fifteen minutes - carrots, after another time - large pieces of potatoes.

Boil everything together for ten minutes and put the rest of the vegetables: sweet and hot peppers, tomatoes, thyme and coriander. Season to taste and leave for fifteen minutes.

Apples, better Antonovka or quince in general, peel, chop into slices and mix everything. If it tastes sour, add quite a bit of sugar.

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

Let's cook a traditional lagman

The most common Central Asian dish, which is prepared from fresh young lamb, long-drawn noodles and vegetables. The process of making a flour product is very interesting and specific.

Components:

• Flour - 800 g;
• Egg - 1 pc.;
• Young lamb - 1 kg;
• String 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.

Preparation: 190 minutes.

Calorie content: 112 Kcal / 100 g.

We dilute salt in cool water, pour flour into this solution in batches and drive in an egg. We knead a plastic, but not soft dough, wrap it with a food bag and leave it for two hours.

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

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

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

Unroll and pass through your fingers, fasten and wind around your hand in the form of an infinity sign, slightly stretching the future noodles.

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

Bozbash with potatoes

Translated from Azerbaijani, bozbash means "gray head", and most likely means a mutton's head, from which the soup is simply excellent.

Components:

• Lamb head - 1 pc.;
• Potato - 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 bank;
• Fat tail fat - 50 g.

Preparation: 145 minutes.

Calorie content: 89 Kcal / 100 g.

Soak the lamb head for five hours in cold water. Then we cut off the meat from it, leaving a little on the bones to make a fatty broth. We put the broth to cook. We pass meat with onions through an electric meat grinder.

Add the cooked rice until half cooked and mix well. From the boiled broth, be sure to remove the foam and add some salt. After an hour of cooking, put the chickpeas. Pour cherry plum with boiled water, this will facilitate the task of peeling and peeling the bone from the pulp.

Incredibly delicious with green radish, cucumber and carrots. It's very healthy and very, very tasty. An unusual combination of interesting flavors.

Soup with lamb in pots

Delicious rich soup can be cooked not only on the stove, but also spread out in portions in clay pots and simmer in an electrical appliance. Some housewives like this method more, you don’t need to fry anything, monitor the boil, and it also looks original on the table.

Components:

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

Preparation: 165 minutes.

Calorie content: 117 Kcal / 100 g.

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

We prepare the rest of the 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, pepper - into strips, eggplant - into bars. We open the canned beans and pour out the brine, you can take it both white and red, as long as it is dense, not mushy.

We take out the pots, report the products in the following order: potatoes, tomatoes, eggplant, beans, half a spoonful of sauce, seasonings, salt and again send it to the electric oven for forty minutes.

If you want to get a clear lamb broth, fill half the cauldron with water, bring to a boil, collect the foam, only then pour in another half of the liquid. Garlic croutons or oven-roasted loaf cubes will go well with any lamb soup. Have a delicious lunch and bon appetit!

Soups with lamb in terms of calories they are not inferior to most second courses of meat. At the same time, it is worth noting the specific aroma and taste of these soups, which are achieved only by a skillful combination of lamb, spices and other components of the dish. The most famous lamb soup - shurpa. It is prepared from a piece of mutton with fat, with the addition of legumes, potatoes and, at the very end of cooking, noodles. Further drink- it Traditional Azerbaijani lamb soup, seasoned with peas, potatoes and carrots, which is cooked in pots. To create the necessary taste and aroma, a pot of piti languishes on coals for several hours. It is worth trying the soup with kyufta meatballs. Meatballs are made from lamb pulp, rice, salt and dried mint are added. In general, it is advisable to use the shoulder and brisket for soups.

In the section "Lamb soups" 150 recipes

Soup with lamb and mash

Lamb ribs or lamb neck are suitable for making soup broth. Cook the soup over low heat, skimming off the foam so that the broth is clear. Mash before laying in the soup can be filled with water and left for a few. Then he will boil...

Bozbash lamb in Azerbaijani style

Bozbash is an Azerbaijani soup with chickpeas as an essential ingredient. Any meat can be used - both beef and lamb, and even chicken. The meat should be cooked for quite a long time, so the brisket, shoulder blade, ribs are suitable. Mind...

Lamb soup is a wonderful alternative to the usual first courses with the addition of chicken meat. There are many tricks, thanks to which lamb can be made tasty and soft. It is worth noting that not everyone likes such meat, because it has a specific aroma and taste. If you are not one of them, we recommend adding lamb soup to your arsenal of first course recipes.

The most popular dishes with this meat are kharcho and shurpa. The first is the pride of Georgian cuisine. Shurpa is an oriental dish that is also popular in Moldova and the Balkan Islands. There is one very important rule - lamb soup should be prepared with the addition of vegetables. Thanks to this, the first dish will turn out not only tasty, but also balanced. Kharcho and shurpa are among those dishes whose exact recipe no housewife will tell you. It is customary for each family to prepare such a dinner in its own way.

Lamb soup called shurpa has several distinctive features. First, each region has its own traditions. In Kyrgyzstan and Tatarstan, a delicious broth with lamb and vegetables is prepared, which is served as an addition to the main meat dish. It can be cooked with potatoes and noodles. In Moldova, shurpa is prepared on the basis of kvass. In Turkmenistan, a recipe is popular that provides for cooking based on fish broth. This soup is called "asy-sorpa". Basically, it is prepared in the coastal regions of the country.

The classic recipe for shurpa involves the use of lamb meat. But there are other interpretations of the first dish, which is prepared with chicken. The meat for the broth can be used fresh, or it can be pre-roasted. If the meat is fried before adding to the broth, the shurpa will come out fatter.

If you use the classic recipe, the soup turns out to be quite fatty and rich. Without fail, the following vegetables are added to the shurpa:

• potato;
• carrot;

In Asian countries, they also like to put fruits in lamb soup: apricots, plums, apples, quince. The taste of the dish from this becomes very unusual. We definitely recommend to try this version of the dish for lovers of exotic food.

Perhaps one of the most important ingredients in shurpa are spices and herbs. Such a soup, like other oriental dishes, should contain a large amount of herbs and spices. Among them: cilantro, parsley, dill, red pepper, black pepper, cumin. It is worth noting that all spices perfectly complement the taste of lamb. It is especially important to add them to people who do not really like the aroma of such meat. You can show your imagination and add other seasonings that will be ideal for shurpa.

Easy shurpa recipe

Among the huge number of options, the recipe that we suggest you use is simple and has a simple set of ingredients. So, to prepare shurpa, you should take the following products:

• 300 grams of lamb meat with bone;
• 1 onion;
• 1 large carrot;
• 1 tomato;
• 1 bell pepper;
• 2 teaspoons of tomato paste;
• 3 - 4 large potatoes;
• 3 cloves of garlic;
• spices;
• salt.

The classic version of the dish involves cooking in a cauldron or pot. Shurpa made according to this recipe is an ideal dish for a picnic or relaxing in the country. The most delicious soup is obtained by cooking it on a fire. If you are going to use such a recipe, it is advisable to use the brisket or neck. It depends on the choice of meat how rich the shurpa will be.

First, you should separate the fat from the lamb and melt it in a hot cauldron. When the fat becomes liquid, it is necessary to send lamb, cut into beautiful, even pieces, into the pot. The meat should be fried until golden brown. After that, chopped onions are added to the dish. It is fried until transparent. Then it is worth cutting the carrots and sending them to the cauldron. We recommend chopping carrots in one of two ways - in strips or in round plates. To chop carrots into strips, you must first cut it into circles, and then chop them into strips.

When the meat with vegetables is fried until golden, pour the ingredients with water so that the water covers the meat with vegetables. After that, boil the soup for 60 minutes. When the rich broth is ready, you need to throw in cubed potatoes. After 7 - 10 minutes, bell peppers cut into thin strips and a tomato, cut into 2 parts, are added. To make the shurpa rich in taste, you need to add tomato paste at this stage. After adding the tomato and pepper, 4 to 7 minutes should pass. After that, spices and minced garlic are added to the dish.

• red pepper or chili pepper;
• Bay leaf;
• black pepper;
• cumin;
• dried basil.

At this stage, shurpa should be salted. After 3 minutes, the soup can be removed from the heat and served. Before serving, be sure to add parsley, dill, cilantro, basil, green onions to the plates with the dish. It is worth noting that the soup can be made spicy if you add a large amount of chili or red pepper to it.

Features of kharcho

Kharcho is a soup that is the pride of Georgian cuisine. Today it is prepared not only in Georgia, but also in all Caucasian countries. For this soup, it is customary to use one of two types of meat - lamb or beef. Any kharcho soup should contain rice and an acidic component. It can consist of tomato or tkemali sauce. It is made from plums. There are recipes that include the addition of walnuts. There is no single right way to prepare such a delicious dish.

Without fail, kharcho must contain a large amount of spices that make it spicy. The most important seasoning, without which it is impossible to cook soup, is cilantro seeds, better known as coriander. A large amount of garlic and fresh herbs - cilantro and parsley - should be added to kharcho.

There are interpretations of the dish not only with tkemali sauce or tomatoes, but also with pomegranate juice, cherry plum. We recommend trying different ways to discover your perfect kharcho recipe. This soup does not leave anyone indifferent. It is also worth noting that lamb in any recipe can be safely replaced with beef, and vice versa.

Delicious kharcho recipe

The following recipe has one important advantage - it is prepared from ingredients that are familiar to adherents of Slavic cuisine. You will need the following products:

• 500 grams of boneless lamb meat;
• 1 carrot;
• 2 onions;
• 4 cloves of garlic;
• 4 tomatoes;
• 1 red hot pepper;
• 150 grams of rice;
• 50 grams of butter;
• 50 grams of vegetable oil;
• coriander and other spices to taste;
• salt;
• 4 liters of water.

Cooking kharcho should start with the broth. The whole meat should be poured with cold water, put 1 whole onion and 1 carrot, then put on fire. Before the broth boils, you need to remove the resulting foam. After that, the meat should be cooked on low heat for 45 - 50 minutes. As soon as the broth is ready, the meat should be taken out, cooled slightly and cut into small portions. Garlic and onion should also be minced.

The pan should be put on fire and two types of oils should be heated on it. After that, you need to send chopped onion and garlic to fry. As soon as the onion becomes transparent, it is necessary to send the meat cut into pieces into the pan. It should be subjected to heat treatment until the pieces acquire a golden color. When the meat is ready, you need to pour 100 milliliters of broth into the pan.

From a tomato, you should make a tomato using a juicer or a regular grater. Add black pepper, salt, chopped coriander and half a red hot pepper, finely chopped with a knife, to the tomato. This sauce is poured over meat with broth in a pan, after which coriander and salt are added. At this time, rice should be added to the broth. After 7 - 8 minutes, when the meat is stewed with tomato juice, it is sent to kharcho. Other spices can be added to the soup at your discretion. After adding the meat, the soup should be cooked for 10 minutes, after which it can be removed from the heat and served.

Soups with lamb differ in excellent taste. The most popular of them are shurpa and Georgian kharcho. Such recipes should be in the arsenal of every housewife. We recommend that you try cooking lamb soup for lunch.

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 its nutritional value, lamb is not inferior to beef and pork, but, unlike the latter, it rarely causes allergies. To hide the specific smell of lamb, dishes 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, a 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 a large piece. It is better to take meat on the bone, the fat from it will be stronger than from a clean fillet.

In time, lamb is cooked about the same 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 strongly pronounced specific smell.

Lamb broth can be used to cook a variety of soups. 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 fragrant.

Various oriental soups are often prepared with lamb. It can be shorpa - rich broth with vegetables or piti - soup with peas. You can cook 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 single out the individual features of this soup, since different countries have their own cooking characteristics. The main features of shurpa are a high fat content and the use of a large amount of herbs and spices. In some countries, along with vegetables, fruits are also put in shurpa - quince, apples, plums.

Kharcho lamb soup

Georgian kharcho soup is no less famous than Thai Tom Yam or Japanese miso soup. There are many recipes for cooking, here is one of the options.

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

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

We clean vegetables. Rice is washed in several waters. Cut the meat into small pieces. Heat the oil in a frying pan, fry the meat in it until golden brown. With a slotted spoon, remove the meat from the pan and put it in a saucepan with boiling broth. We send rice there. Cover the pot with a lid and let the soup simmer over low heat.

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

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

Read also: Soup with sausages - 10 quick 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. We cut the ribs into portions, cut the pulp into cubes with a rib length of 6-8 cm. It is better to cook shurpa in a cauldron or a saucepan with a thick bottom. We put the meat in a bowl, fill it with water (cold!) And cook until it boils. We remove the foam.

Advice! In Uzbekistan, turnips (there it is called galangal) are necessarily added to shurpa, but if this root crop is not at home, then this ingredient can be dispensed with.

We cook the meat for one hour. During the cooking process, a strong boil should not be allowed, the broth will turn cloudy, besides, part will boil away and you will have to add water, which will spoil the taste of shurpa.

We 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. We cut the turnip into small cubes and the pepper into half rings 5-7 mm wide. On the top of the tomato, make an incision crosswise.

Advice! If you come across the meat of an adult animal, then it will give 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. Fold the meat again and pour it with fresh cold water, and continue cooking as usual.

When the meat is ready, put onions and turnips in the broth, lower the whole tomato. After a minute, remove the tomato and remove the skin from it. Then put it back into the soup again.

Cook the soup until the meat begins to separate from the bone. At this point, we lower the potatoes, carrots and bell peppers. We put 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, tail fat is always put in the soup. On the pan you need to take thirty grams of fat, finely chop and put into the pan along with onions.

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

Piti - lamb soup with chickpeas

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

• 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. We cut the onion into halves of the rings, cut the quince and potatoes into cubes. Cut lamb into small pieces. Throw the pre-soaked chickpeas on a sieve, rinse and dry.

We take a pan with a thick bottom. We lay out the products in layers. First lay out the onion half rings, then the lamb pieces. The next layer is quince, and then - Turkish peas. Next, pour boiling water into the dishes so that the water completely covers all layers and is about 3 cm higher than the top layer. Put the pan on the fire, as soon as the liquid boils, reduce the heat to a minimum and cook for 1.5 hours under the lid.

Cut potatoes and tomatoes into cubes. We dip into the soup. As soon as the liquid boils again, salt the soup, add pepper and spices as desired. We cook for another half an hour. The soup is very thick. Serve it sprinkled with herbs.

Read also: Chicken kharcho soup - 5 recipes for cooking at home

Lagman - lamb noodle soup

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, stewed with vegetables. Served with noodle soup, which is 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 "macaroni". Modern housewives rarely cook noodles for lagman by hand, most often they use purchased pasta.

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

For lagman, you need to choose meat with a bone. The meat must be cut, and the bones put to boil to get the broth. Pour the washed bones with one liter of water, bring to a boil. We remove the pop-up foam, add a whole onion, a piece of carrot, peppercorns to the broth and cook for 40 minutes at a very low boil. Strain the finished broth.

We cut off the fat from the meat, melt it in a pan, take out the greaves. On the resulting fat, fry the meat until crusty. Fry the pieces on all sides. Cut the remaining onion and carrot. Onions - in half rings, carrots - in circles (if the carrot is very large, then you can cut it into smaller pieces).

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

Salt, pepper, add finely chopped cilantro. Pour in the prepared broth. Bring to a boil and simmer under a lid with a slight boil. If the lamb is young, then it will be enough to stew for half an hour. The meat should become very soft.

Cook long noodles separately. It cannot be digested, it must remain “al dente”. We lay out the cooked noodles in deep bowls. Spread the meat with 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 cook this delicious chickpea soup on a conventional 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 garlic cloves;
• 1 pod of hot pepper;
• 1 tablespoon of paprika;
• ground coriander to taste;
• 1 bunch of greens;
• salt, pepper to taste;
• 100 ml pomegranate juice.

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, wash well.

We put the meat in water, pour 4 liters of water and wait for it to boil. Remove the rising foam from the boiled broth. We put carrots and onions in the pan, as well as peppercorns and bay leaf. Cook at a gentle boil for about one hour. We take out the finished meat, filter the broth.

Melt the butter in a frying pan, fry the cooked ribs on it. We take out the meat, and put the chopped onion in the pan. Then carrots cut into halves of circles. Fry vegetables for ten minutes, stirring. We clean the tomatoes from the skin, rub them on a grater. We send the resulting puree to the onion with carrots, mix. We cut the Bulgarian pepper and quince, send it to the rest of the vegetables and fry everything together for about five minutes.

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