👶 👩🏼‍🌾 🐘 Lamb soups: recipes, cooking features 💗 🖐🏽 ✋🏾

How to cook lamb soup? What ingredients are needed for this? You will find answers to these and other questions in the article. Lamb soup - a dish traditional for oriental cuisine. Due to religious and cultural features, this dish has long been prepared there.

Description

What is lamb soup? In ancient times, Russian soups were called stews, and only Peter I began to call foreign dishes soup. Later, almost all the stews began to bear this name.

Today there are about 150 types of soups. They are divided into almost 1000 recipes, and each of them at the same time is cooked up by different nations in its own version. For many centuries, lamb has been considered an Asian preference; therefore, soups made from it are based on Asian roots. Although the soup is considered a dish of sedentary peoples only.

Only Uzbek shurpa is an exception, which is more reminiscent of the second dish, although it is considered a soup. One of the important properties of mutton soups is that they are served with an impressive amount of spices and herbs. Their composition varies depending on the region, but almost always it includes dill, pepper, parsley and cilantro.

Product Preparation

Making lamb soup is a very interesting process. Much attention should be paid here, of course, to meat. As a rule, this should be a bone taken from the back, scapula or neck of the animal. If it is cut across the bone, the brain fluid will appear in the broth, which will make it more rich.

From large pieces you will get a clear broth. Meat connoisseurs advise taking the meat of a female ram for preparing the dish we are considering. It differs from male meat in that it has less fat and a darker color. Also, its smell is much nicer.

Cookware

Asian soups were always cooked in a pot or cauldron. In the home kitchen, they usually take a simple enameled pan. If you cook a thick soup, it will turn out much tastier in a thick-walled heavy dish.

Sometimes lamb is fried separately. For this you need to have a pan. Although you can combine cooking in a cauldron: first fry the meat, and then complete the creation of soup in it.

Shurpa: traditional soup

Consider a recipe for a delicious mutton soup. Real shurpa is an international dish and a full dinner. This delicious, satisfying Central Asian dish is considered the pearl of oriental cuisine.

Uzbeks say that shurpa has healing qualities, because thanks to a combination of hot pepper, onion and lamb, you can easily get rid of colds. Some nationalities prepare this dish without red pepper. They add fruit to it to make the soup even softer.

Shurpa in nature needs to be cooked in a cauldron. You can use a bowler hat for this purpose. If you cook shurpa at home, take a regular pot. You will spend a lot of time making this soup, but in the end you will get a soup with a unique aroma of garlic and spices. So, we take:

1 kg of lamb;
a couple of carrots;
three potatoes;
two onions;
three cloves of garlic;
cilantro;
parsley;
pepper;
salt.

How to cook?

Many housewives claim that shurpa is the most delicious mutton soup. To create it, follow these steps:

Slice the meat into slices. By the way, the soup is prepared in a cauldron in nature from the meat of the hip of a year-old lamb. The main principle here is that the pieces should be large. However, you should not put large pieces in a pound in soup.
Pour the meat 2/3 on top with cold water and boil.
Add the onions whole and watch the scum. Boil for an hour and a half.
Send garlic, carrots to the cauldron and cook for another 30 minutes.
Now put the potatoes in the soup. So that the soup does not turn out muddy, it is better to take those varieties that are not very boiled.
Greens and spices are placed 5 minutes before cooking.

Pour the shurpa into the bowls and start the meal.

Bozbash: Azerbaijani mutton soup

In the East, lamb is preferred. Many people ask, “What is the most delicious mutton soup?” The recipes for this dish are all good. Find out how to cook bozbash. This is a dish of Caucasian cuisine. Its author is unknown, as Bozbash is found in both Asian and Caucasian countries. But only the Azerbaijani language speaks the exact translation of this name: Bozba means a gray head. Probably, this refers to the lamb head, from which this dish is incredibly tasty.

This recipe can be called kufta-bozbash, as in a free translation from most Turkic languages, meatballs sound like kufta. Take:

lamb with bones;
30 g fat tail fat;
half a glass of rice;
chickpeas;
1 tbsp. cherry plum;
two onions;
four potatoes;
seasonings (dill, black pepper, barberry, ginger, saffron).

Cooking Bozbash

This is probably the recipe for the most delicious mutton soup. You need to follow these steps:

Separate the meat from the bones. But leave a little on them.
Cook the minced meat. To do this, pass the meat with onions through a meat grinder and add rice.
Put the bones in the pan, fill with water. Remove the foam from time to time during cooking.
After 40 minutes, add chickpeas.
Pour boiled water over cherry plum and remove the seeds from it.
Now make the kuft. To do this, put a couple of cherry plum on the middle of the meat kolobok (from minced meat) and roll them up.
In an hour and a half, the broth will become rich. Just then dip the kuft into the pan. Next, put the diced potatoes and tail fat.
Now send greens to the soup. Serve part of it to the table in a separate plate.
The soup will be ready when the koloboks pop up (after 30 minutes of cooking).
Cover the soup with a lid and let it stand a little longer. After pour on the plates.

Lamb broth and spices give a simply stunning smell, and meat koloboks with cherry plum take the dish a notch higher than other soups.

In pots

Want to know what a delicious lamb soup is? Cook this potted dish. You will need:

0.5 kg of lamb;
500 g of potatoes;
eggplant (250 g);
200 g of bell pepper;
150 g carrots;
tomatoes (250 g);
20 g of onions;
salt;
pepper;
thyme.

Cook this dish like this:

Chop the onion finely. Put the meat in pots, on top put a little onion, 4 peas of pepper, carrots and pour water.
Close the pots with lids and place in the oven for half an hour.
While the meat is cooking, cut the eggplant and tomatoes into cubes, peel and crumble the pepper.
Remove the pots and place the potatoes in them, then tomatoes, three branches of thyme, eggplant, salt, pepper.
Put in the oven, preheated to 180 ° C for another hour.

You should get a hearty, healthy and aromatic soup. Instead of eggplant, you can take zucchini. Serve the dish with herbs as always.

Useful Tips

Many people are interested in knowing which mutton soups are easy to prepare. Having studied the recipes we presented, you can answer this question yourself. We will only say that you need to create any dish in a good mood, and then it will turn out to be very tasty. Experienced chefs advise the following:

If you want to get white broth from lamb, at the beginning of cooking, fill the meat with half the amount of water. When you remove the foam, add all the water and set a low fire.
It is very good to serve garlic croutons with lamb soup, which you can cook together with your own hands. To do this, mix the pieces of bread with crushed garlic and send in the microwave or oven for a couple of minutes. When serving, you need to put them on a plate. This dish will simply melt in your mouth.

Kharcho

We suggest you familiarize yourself with an amazing recipe for lamb kharcho soup. This is a spicy, thick soup with meat, rice and tomatoes.

To create this dish you need to have:

0.3 kg of lamb brisket;
350 g of rice;
one onion;
1 tbsp. l lean oil;
30 g tomato puree;
5 g of chili peppers;
three cloves of garlic;
1 tbsp. l tkemali;
15 g of cilantro;
1 g "Sunflower Hops";
1 g ground black pepper;
1 g clove;
1 g of ground cinnamon;
1 liter of water;
10 g adjika.

The recipe for “Kharcho” lamb soup provides for the following steps:

Cut into slices of lamb brisket weighing approximately 30 g and boil.
Chop the onion finely, mix it with freshly ground black pepper.
Sauté the tomato puree in vegetable oil.
Finely chop the herbs and garlic, mix.
Add the tomato sautéed mashed potatoes, peppers and boiled rice groats to the boiling broth. Cook until cooked.
Five minutes before the end of cooking, add tkemali sauce, garlic mixed with herbs, chili peppers, sliced rings, cinnamon, Suneli hops, adjika and cloves to the soup. Bring the soup to readiness.

Pour the ready-made "Kharcho" mutton soup into plates and decorate.

Lagman

Lagman is the most common Asian dish, which is made from young lamb, vegetables and long drawn noodles. Take:

800 g of flour;
one egg;
1 kg of meat of a young lamb;
150 g of green beans;
two sweet peppers;
a couple of tomatoes;
a head of garlic;
a bunch of cilantro;
a bunch of green onions;
a bunch of dill;
50 ml lean oil;
100 g celery;
1 tsp Paprika
salt (to taste);
one and a half Art. water;
one onion.

You need to cook this dish like this:

Dissolve salt in cold water. Pour flour in small batches, beat the egg. Knead a plastic, but not soft dough, wrap in cellophane and leave for 2 hours.
Peel peppers, tomatoes, onions, garlic, celery stalks, beans. Pour the vegetable oil into the cauldron and send the meat here, cut into small pieces, to fry. Then gradually add chopped vegetables: onion, after 4 minutes - celery, then garlic and all other seasonings, except for paprika.
Stew the dish for about two hours, twenty minutes before the end of cooking, send paprika and beans to it. Stir the soup, pour the meat broth to the desired consistency, boil.
Divide the finished dough into several parts, coat each of them with vegetable oil and roll into a long bundle. Then do not stretch the harnesses alternately with your hands, either one way or the other. After these steps, twist them into a flat circle on a plate. In this form, leave for another 15 minutes.
Unroll and pass through the fingers, fasten and wrap on the hand in the form of an infinity symbol, gradually stretching the future noodles.
Put raw noodles on a colander or sieve and immerse in salted boiling water, cook for three minutes. Remove, rinse with cool water, arrange in portions in plates. Pour the prepared gravy with meat onto the noodles from above, sprinkle with cilantro, dill and green onions.

Sorpa

Traditionally, sorpa is made from lamb. On cold evenings, this aromatic, scorching, hot and hearty meal is the best dinner. In men, after such a soup, the mood rises. You will need:

1 kg of lamb brisket;
1 kg of potatoes;
one carrot;
one onion;
5 bay leaves;
black pepper;
salt;
three cloves of garlic.

It is good to serve baursaki to sorpe. Cook this soup like this:

Wash the lamb and place in a pot of cold water. Boil, remove the foam, reduce the heat. Add a bay leaf, salt, cover and cook until the meat is ready for about two hours.
When the meat is ready, remove it from the pan, and strain the broth.
Peel the vegetables, wash. The bulb does not need to be peeled completely. Cut the carrots into half rings, and the potatoes into large slices. Put vegetables in a saucepan with broth and cook sorpa until cooked over medium heat.
Cut the meat into large pieces and send to the broth. If you wish, you can pour a handful of millet with vegetables. Then the soup will be even more satisfying and thicker.

Sorpa is ready! Pour into plates and serve.

With lentils

Lamb goes well with lentils. To create a soup of these products we take:

900 g of young lamb (brisket, neck or shoulder blade);
175 g of red lentils;
three cloves of garlic;
225 g of potatoes;
5 sprigs of thyme;
3 sprigs of parsley;
one bay leaf;
half an onion;
one clove;
2 liters of water or a decoction of vegetables;
salt;
pepper peas.