The first lamb dish is quick and tasty. Lamb soup with potatoes. Recipes for the most famous lamb soups

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

Lamb kharcho soup

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

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

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

Piti - a delicious lamb dish

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

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

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

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

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

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

Lamb soup with homemade cheese

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

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

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

Scottish lamb soup

Lamb, carrots, turnips, celery, onions, pearl barley, parsley, pepper and salt - all these ingredients are placed in the correct consistency in just excellent dish called Scottish lamb soup.

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

Lamb soup with cucumbers

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

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

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

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

Lamb and lentil soup

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

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

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

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

Lamb and plum soup

For soup, a real cook does not need so many ingredients, just lamb breast, onions, a few glasses of rice, yellow plum, melted butter, parsley, pepper and salt.

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

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

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

Lamb soup with tomatoes

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

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

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

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

Lamb soup with chickpeas and vegetables

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

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

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

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

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

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

Many people do not like to cook lamb because of its specific aroma. However, there are special dishes, whose recipes are based specifically 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 cook well and give great taste and aroma. In general, lamb is very healthy. Previously, this meat was considered fatty and high in calories. 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 or antibiotics. That is why many pork lovers are now switching to lamb dishes. Lamb soup is prepared very simply, much faster than the usual borscht. For soup you need a lot of vegetables and herbs. If desired, you can add spices, but they are not necessary.

Ingredients

Lamb - 500 g
Water - 2 l
Onions - 1 pc.
Potatoes - 4 pcs.
Bulgarian pepper- 1 PC.
Carrots - 1 pc.
Tomato - 2 pcs.
Greens - 1 bunch.

Information

First course
Servings - 6
Cooking time - 1 hour 0 minutes

Lamb soup: how to cook

Cook lamb broth. To do this, the meat is placed in cold water and brought to a boil. The noise must be removed and cooked for about another 40 minutes to an hour. Chop the onion into cubes so that it is almost invisible in the soup.

Carrots need to be cut into half rings. This form will look beautiful and appetizing in clear soup. Place the carrots in the boiling broth.

The potatoes should be cut into cubes and also added to the soup when it boils again.

The bell pepper should be chopped and sent after the potatoes.

Tomatoes for soup are cut into rings, and they should be added about 5 minutes before they are ready. They shouldn't lose their shape.

The soup, cooked with the addition of lamb meat, is rich, aromatic and tasty. This dish cannot be spoiled due to the qualities of this healthy meat. The soup turns out to be high-calorie and nutritious. Bones from the back, shoulder or neck are suitable for this dish. If you want to receive clear broth, should be used large pieces. Connoisseurs of lamb recommend preparing soup from the meat of a female. Color helps to differentiate. The female's meat is darker, contains less fat and smells more pleasant than the male's meat.

Shurpa: a classic recipe for making 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. Among the Uzbeks it is a healing remedy, as it combines lamb, hot pepper, onion. Helps get rid of colds. If you prepare a dish outdoors, use a cauldron. To feel all the charm and aroma of seasonings, make rich soup, it takes a long time to cook it.

Ingredients:

lamb – 1 kg;
potatoes – 4 pcs.;
garlic – 3 cloves;
carrots – 2 pcs.;
black pepper.
cilantro;
onions – 2 pcs.;
parsley;
salt.

Preparation:

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.
Transfer the meat to a cauldron and add water. The liquid should be 2/3 higher than the meat. Boil.
Peel the onion, add the whole head without cutting into pieces.
Skim off foam as it forms.
Cook for an hour and a half.
Add carrots and garlic. Cook for half an hour.
Choose potatoes strong varieties so that it does not boil over during cooking. Peel and add to the cauldron.
Five minutes before the end of cooking, add herbs and spices.

Bozbash: traditional Azerbaijani lamb soup

The national dish of the Caucasian people is prepared with lamb broth and seasoned with vegetables. It gained popularity thanks to the use of essential ingredients: chestnuts and chickpeas (nuts, chickpeas). In our country, chestnuts are usually replaced with potatoes. Depending on the time of year they are used different vegetables. Before adding to the soup, the meat must be fried.

Ingredients:

lamb – 700 g;
water – 5 liters;
bell pepper – 3 pcs.;
tomatoes – 3 pcs.;
eggplant – 1 pc.;
carrots – 3 pcs.;
quince – 2 pcs.;
cilantro – 30 g;
parsley – 30 g;
green onion – 30 g;
cumin;
saffron;
chickpeas – 120 g;
coriander;
basil;
potatoes – 3 pcs.;
thyme;
black pepper;
onions – 4 pcs.;
salt;
hot red pepper – 1 pod.

This dish was borrowed by other cooks from Moldova, the Balkans and the East. It is called shurpa, chorpa, sorpa, lagman, bozbash, but we are more familiar with the first name. Distinctive features There is no preparation for this dish, everything is done by eye and may change during the process.

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

Usually shurpa is prepared very fatty, since lamb meat is not dietary or lean. They put it in the soup a large number of seasonings and fresh herbs: cilantro, parsley, dill.

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

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

Her Majesty Shurpa

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

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

We put it in a huge cauldron lamb shanks, ribs, spatula, fill with cold water, set the flame to high so that everything boils quickly.

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

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

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

Apples, better than Antonovka or quince in general, peel, chop into slices and mix everything. If it tastes sour, add just a little sugar.

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

Let's prepare traditional lagman

Most common Central Asian dish, which is prepared from fresh young lamb, long-stretched noodles and vegetables. Manufacturing process flour product very interesting and specific.

Components:

Flour – 800 g;
Egg – 1 pc.;
Young lamb – 1 kg;
Green beans – 150 g;
Sweet pepper – 2 pcs.;
Tomatoes – 2 pcs.;
Garlic – 1 head;
Dill - a bunch;
Cilantro - a bunch;
Green onions - a bunch;
Vegetable oil – 50 ml;
Celery – 100 g;
Paprika – 1 tsp;
Salt - to taste;
Purified water – 1.5 cups;
Onion – 1 head.

Cooking: 190 minutes.

Calorie content: 112 Kcal/100 g.

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

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

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

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

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

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

Bozbash with potatoes

Translated from Azerbaijani bozbash means "gray head", and most likely implies ram's head, from which the soup turns out simply excellent.

Components:

Lamb's head – 1 pc.;
Potatoes – 5 pcs.;
Rice – 200 g;
Cherry plum – 200 g;
Red onion – 2 pcs.;
Dried dill – 1 tsp;
Barberry – 1 tsp;
Black pepper - a bag;
Chickpeas – 1 jar;
Fat tail fat – 50 g.

Cooking: 145 minutes.

Calorie content: 89 Kcal/100 g.

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

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

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

Sprinkle the soup big amount greens, sometimes served separately in a small bowl. The readiness of the dish can be determined by the meat balls floating to the surface. But you definitely need to let the dish brew under a hermetically sealed lid.

Lamb kharcho

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

Components:

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

Cooking: 135 minutes.

Calorie content: 113 Kcal/100 g.

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

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

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

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

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

in several versions. Read and try to cook.

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

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

Lamb soup in pots

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

Components:

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

Cooking: 165 minutes.

Calorie content: 117 Kcal/100 g.

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

We prepare the remaining products. We clean all the remaining vegetables, cut the potatoes into cubes, tomatoes, if large - into four parts, be sure to cut off the middle, peppers - into strips, eggplant - into bars. Opening canned beans and pour out the brine, you can take it either white or red, the main thing is that it is dense and not mushy.

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

If you want to 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. Suitable for any lamb soup garlic croutons or cubes of loaf, toasted in the oven. Have a delicious lunch and bon appetit!

Soups with lamb The calorie content is not inferior to most meat main courses. 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 lamb with fat, with the addition of legumes, potatoes and, at the very end of cooking, noodles. Further piti- This traditional Azerbaijani soup lamb, seasoned with peas, potatoes and carrots, which is cooked in pots. To create the necessary taste and aroma, the pot of piti is simmered on coals for several hours. The soup with meatballs-kofta is also worth trying. Meatballs are made from lamb pulp, rice, salt and dried mint are added. In general, it is advisable to use shoulder and brisket for soups.

There are 150 recipes in the "Lamb Soups" section

Soup with lamb and mung bean

Lamb ribs or lamb neck. 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...

Bozbash in Azerbaijani style with lamb

Bozbash is an Azerbaijani soup, required ingredient which is chickpeas. You can use any meat - beef, lamb, and even chicken. The meat should cook for quite a long time, so brisket, shoulder, or ribs are suitable. Mind...