👩🏿‍🔬 🤑 👨🏿‍⚖️ Lamb broth soup: recipes with photos 👼🏻 🙌 👊

Lamb is by no means inferior to beef and pork with its nutritional qualities. Cooked according to any of the many recipes known in the world, lamb soup is always distinguished by excellent taste and satiety and causes unchanged appetite for consumers. Mostly lamb for cooking the first dishes is used in Asian cuisine. A proprietary recipe for lamb soup is usually available in the arsenal of any housewife. The idea of cooking this delicacy always comes to mind if you want to surprise your home with something special. Today we will tell you what kind of soup on lamb broth you can enrich the diet of the whole family.

Dish features

Usually, a soup cooked on a lamb broth (according to the recipe of many national Asian cuisines) is usually used as two different dishes: first, the liquid part is eaten, and then it is thick.

In the cooking process, much attention is paid to meat. It is thoroughly washed and boiled in plenty of water. The most popular among housewives are such parts of the carcass as the shoulder blade, back and part of the neck. From cooked large pieces, a transparent broth is obtained. The meat is subsequently used to add to the main treat. For cooking lamb soup according to the recipe from a rich assortment of national Asian menus, carrots, potatoes, onions, bell peppers, garlic, and tomato puree are usually used. The flavor composition will be enriched by the addition of bay leaf and peppercorns.

Any of the first dishes with Asian roots is usually served with an abundance of spices and herbs: chopped dill, parsley, basil, cilantro. Black pepper is also added.

Beshbarmak

For those who find it difficult to decide what soup to cook on lamb broth, we suggest preparing one of the most delicious first dishes of Kazakh cuisine - beshbarmak. Its creation will require a certain amount of ingredients. For the filling you will need:

800 g of mutton;
1.5 liters of water;
two carrots;
three heads of onions.

For the test:

200 ml of water (glass);
to taste - salt;
230 g of wheat flour;
half an egg.

From the presented amount of products, 7 servings will be obtained. Nutritional and energy value of 100 g of a dish: calorie content - 72 kcal, protein content - 6 g, fat - 3 g, carbohydrates - 6 g. The cooking process takes about 2 hours 15 minutes.

Technology

The main ingredient of this dish is lamb, highly revered in the East. It should be poured with cold water and set to boil for 2 hours. 20 minutes before the end of this time, carrots and onions are added to the meat. After two hours (5 minutes before readiness), the meat is taken out, cut it and vegetables into small cubes, pepper, salt. Eggs, a little water, salt (one pinch) are added to the flour. Knead the dough (cool). Place it in the refrigerator for half an hour. Then the dough is rolled into a thin layer. 4 cm wide rhombuses are cut from it. Boil them in slightly salted water for 5 minutes.

Beshbarmak is served on the table as follows: put on a plate boiled meat, lozenges from dough, pour broth and sprinkle with herbs.

Lagman (with radish)

Those who are considering the question of which soup can be cooked on lamb broth, we recommend stopping at the next recipe of Asian cuisine. Lagman is a mouth-watering first course that will delight consumers with its unusual, vibrant taste.

Ingredients for 8 servings:

400 g of mutton;
three potatoes;
radish - 1 pc.;
pepper (Bulgarian) - 1 pc.;
one tomato;
one onion head;
one carrot;
150 g of noodles;
two cloves of garlic;
to taste - greens.

Nutritional and energy value of 100 g of the product: calorie content - 88 kcal, protein content - 6 g, fat - 3 g, carbohydrates - 9 g. It takes about two and a half hours to cook the soup on lamb broth with noodles.

Cooking

Lagman is assigned both to the first and second dishes, since it is prepared very thick. According to reviews, this is a very satisfying, high-calorie and aromatic food. Prepare like this:

Lamb is cut into pieces, put in a suitable pan and lightly fried.
Grate the carrots. Onions (onions) are cut into half rings and fry in a pan until brown. Add carrots and continue to fry until the latter is ready. Next, pour the whole frying into the pan to the cooking meat.
Pepper (sweet) is cut into strips, fry it in a pan in oil, add tomato slices and fry. Add to the pan to the meat.
Then cut into pieces radish and potatoes and also send them to meat.
Pour all the ingredients with water and simmer over low heat. Salt, pepper, add spices to taste. The water level in the pan should be about two fingers higher than the food.
Lagman soup should be boiled for about 1 hour. Shortly before the end of cooking, a little garlic and fresh herbs are added to it.
Separately boil the noodles. Then they put it on a plate and fill it with a lagman. It is recommended to serve the dish hot.

Recipe for pea soup on lamb broth (in Georgian)

This dish, as many claim, can be a favorite treat for anyone lucky enough to eat at least one spoonful of delicacy.

You can prepare 10 servings of soup from the following number of products:

600 g of mutton;
500 g of potatoes;
60 g of fat;
100 g onions;
80 g peas;
50 g of carrots;
150 g of tomatoes;
80 g of bell pepper;
40 g parsley;
40 g of dill;
40 g of cilantro.

To taste, pepper and salt are added to the dish. Nutritional and energy value of 100 g of the product: calorie content - 114 kcal, protein content - 8 g, fat - 7 g, carbohydrates - 9 g. The cooking process lasts about two hours.

Description of the method of preparation

Act as follows:

Peas from the evening put soak in containers with cold water. In the morning you can start cooking. By lunch, Georgian lamb pea soup should already be ready in Georgian.
Lamb is chopped with bones into pieces (large) and put in a pan. Add lard (chopped) and peas soaked in water to it. All this is boiled for about an hour (periodically remove the foam).
Then chop the onions and carrots in the form of thin half-rings and add to the pan.
After boiling the broth, add potatoes, sliced in the form of cubes (large).
Tomatoes are cut into 4 parts and, together with sweet pepper chopped in the form of half rings, are added to the pan 10 minutes before the end of cooking.
Salt and season with pepper (ground black). Add greens (finely chopped) to each plate.

Another recipe with a photo of lamb soup: with beans

This dish is another bright representative of Georgian cuisine. Georgian lamb and bean soup is always popular among gourmets and connoisseurs of simple homemade food. Lamb meat gives the bean dish an unusual taste. To prepare 8 servings you will need:

650 g of mutton;
320 g of beans;
80 g ghee;
80 g of onions;
to taste - pepper (black ground) and salt.

Nutritional and energy value of 100 g of product: calorie content - 256 kcal, protein content - 16 g, fat - 14 g, carbohydrates - 14 g. The cooking process takes about two hours.

Prescription Cooking

They act like this: cut lamb in pieces weighing about 50 g, spread in a wide pan, pour cold water and boil. Be sure to remove the foam that forms on the surface of the boiling broth with a slotted spoon. Red beans are washed and briefly soaked in cold water. Then put in the broth and continue to cook. Onion is fried onion, chopped into strips, which is also added to the soup. Season the dish with pepper (ground), salt and boil until cooked.

Piti (azerbaijani cuisine)

This fragrant soup is considered one of the most delicious representatives of Azerbaijani cuisine. To prepare 6 servings you will need:

500 g of mutton;
two onions;
two fruits of quince;
one tomato;
two potatoes;
chickpeas - 3 tbsp. l .;
1.2 l of water;
to taste - mint, salt, peas, peppers (ground, black).

Nutritional and energy value of 100 g of product: calorie content - 58 kcal, protein content - 4 g, fat - 2 g, carbohydrates - 5 g. The cooking process takes about eleven and a half hours (taking into account the time of chickpea swelling).

Technology Description

The preparation of this delicious Azerbaijani soup begins with soaking chickpeas in water for the night. Then they act like this:

In the morning, the water is drained and the peas are washed.
Then prepare the meat: cut it into pieces of medium size.
Peel and cut the onion in half rings, quince in small cubes.
While the oven warms up to 190 degrees, you can do the unfolding in pots (6 pieces) of crushed ingredients. To the middle of each pot lay meat, onions (chopped), chickpeas and quince slices. Then 200 ml of boiling water is poured into each of the pots and covered with lids. After that, they are put in the oven for half an hour.
Meanwhile, prepare the rest of the vegetables. Peel potatoes, shred large, wash the tomatoes and cut into cubes or small pieces. Salt and pepper (ground) are added to taste. If necessary, add water (if there is too much, soup cooked in the oven will run away). After that, the pots are again put in the oven for 35-45 minutes.
After the specified time, the soup pots are removed from the oven, a little pepper (black, peas) and fresh mint (chopped) are added to each of them.

Then the soup is allowed to stand under closed lids for several minutes. Petey is served hot with pieces of pita bread. Decorate with sprigs of mint.

Russian cabbage soup

Those who still find it difficult to choose which soup to cook on the lamb broth, can offer a recipe not of an exotic Asian delicacy, but something more familiar. Russian cabbage soup will acquire a unique richness of taste if lamb meat is included in the ingredients of the recipe. To prepare 10 servings of cabbage soup you will need:

200 g of beef;
200 g of pork;
200 g of mutton;
300 g of white cabbage;
8 potatoes;
4 tomatoes;
two carrots;
two onions;
2 table. tablespoons of tomato paste;
2 table. tablespoons of oil (vegetable);
2 l of water;
5 peas of allspice;
one bay leaf;
1 sprig of parsley;
1 bunch of green onions;
to taste - salt, ground black pepper.

Nutritional and energy value of 100 g of product: calorie content - 56 kcal, protein content - 3 g, fat - 2 g, carbohydrates - 6 g. The cooking process lasts about two and a half hours.

How to cook?