Lamb soup

Soup made with aromatic lamb broth is a traditional dish that is widespread in the East. And this is not without reason, because the finished dish turns out to be very rich and satisfying, which means it gives a lot of strength and energy, and, of course, gives a feeling of fullness for many hours. And you can supplement the broth with rice, chickpeas, beans and even noodles.

Lamb soup "kharcho"

A hearty and rich soup is made from a lamb bone with meat, and a little spice adds piquancy to the dish. This dish is perfect for a hearty and complete lunch and will fill you up until the evening.

1. 
   How to cook delicious lamb soup? We start cooking by cooking the broth. To prepare it, rinse the bones and meat thoroughly under running water and place in a large saucepan, fill with cold water and place on the stove. Bring to a boil over low heat. After boiling, remove the foam using a slotted spoon and add a peeled onion, one carrot and a stalk of celery - simmer over low heat for an hour and a half under a closed lid.
2. 
   Pour spices into a coffee grinder or mortar: coriander, pepper, paprika and grind until seasoned.
3. 
   Peel the onions and garlic and chop them. Heat vegetable oil in a saucepan and fry finely chopped vegetables.
4. 
   When the onion becomes translucent, add grated carrots, tomato paste and aromatic seasoning, mix and cook for about 5 minutes.
5. 
   We rinse the tomatoes with water and make a cross-shaped cut on each fruit - pour boiling water over it, and after 60 seconds - ice water. After this manipulation, easily remove the skin, cut the pulp into small cubes and add to the rest of the vegetables, simmer for another 5 minutes.
6. 
   Wash the rice thoroughly in 3-4 waters.
7. 
   Place the washed rice in the pan with the vegetables, mix and cook for 5 minutes with the lid closed.
8. 
   Strain the finished broth and pour it over the vegetables, increase the flame and cook for another 10-15 minutes until the rice and vegetables are soft. A couple of minutes before it’s ready, add tkemali and salt to your taste and mix.
9. 
   Cut the boiled meat into cubes and return to the soup.
10. 
    Before serving, sprinkle the “kharcho” with chopped parsley and cilantro. Bon appetit!

How to cook lamb soup with potatoes?

With just a piece of lamb on the bone and a few potatoes on hand, you can easily prepare a delicious and aromatic soup that your whole family will surely enjoy and will also give you a long-lasting feeling of fullness.

Cooking time – 2 hours 30 minutes

Cooking time – 50 min.

Portions – 6.

Ingredients:

• Lamb – 600-700 gr.
• Tomatoes – 2 pcs.
• Onions (large) – 1 pc.
• Tomato paste – 2 tbsp.
• Potatoes – 6 pcs.
• Water – 2.5 l.
• Sweet pepper – 1 pc.
• Carrots – 1 pc.
• Bay leaf – 2 pcs.
• Olive oil – 1 tbsp.
• Salt – ½ tbsp.
• Greens (any) – 1 bunch.
• Ground black pepper – ½ tsp.
• Provencal herbs – 1 tbsp.

Cooking process:

1. We wash the meat under running water, remove veins and films, and cut into small pieces. Place in a saucepan of a suitable size, fill with water and place on the stove, bring to a boil over high heat and skim off any foam that forms using a slotted spoon. In total, the lamb will cook for at least 2 hours (over low heat), so 40-50 minutes before it’s ready, we start working on the remaining components.

2. Peel the onions and carrots, wash them and cut them into thin half rings.

3. Peel the potatoes and cut into arbitrary small pieces.

4. Peel the tomatoes and cut them into slices, remove the seeds from the sweet peppers and chop them into strips.

5. When there are 40-50 minutes left until the meat is ready, add potatoes to the broth.

6. After 10 minutes, add onions and carrots to the pan, as well as a little olive oil, if the lamb did not give the broth the desired richness.

7. After another 10 minutes, add chopped tomatoes, bell peppers and tomato paste to the soup - mix well and simmer for 15 minutes.

8.Next, add salt, ground black pepper, aromatic herbs and bay leaf to the broth. Stir all ingredients, cover with a lid and cook for another 5 minutes.

9. After the time has passed, remove the food from the heat, add finely chopped greens and leave for another 10 minutes under a closed lid.

10. Place a piece of meat in each serving plate and pour in aromatic broth with vegetables. Bon appetit!

Lamb soup "shurpa"

Shurpa is a traditional dish of the East, without which not a single festive table can do. And this dish is a rich broth with vegetables, pieces of boiled lamb and rich spices, served at the table as a first course.

Cooking time – 2 hours 10 minutes

Cooking time - 30 min.

Portions – 10.

Ingredients:

• Lamb on the bone – 800 gr.
• Water – 5 l.
• Potatoes – 3 pcs.
• Onions (large) – 1 pc.
• Carrots (large) – 1 pc.
• Garlic – 2-3 teeth.
• Millet groats – ½ tbsp.
• Spicy mixture for first courses – 2 tbsp.
• Green onion – 30 gr.
• Parsley – 30 gr.
• Dill – 30 gr.
• Laurel leaf – 1-2 pcs.
• Allspice peas - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

1. We start cooking with broth. Place the washed meat in a large saucepan, add water, cover with a lid and place on the stove.

2. In order for the finished broth to remain transparent, we constantly remove the foam using a slotted spoon; the broth cooks for about 60-90 minutes.

3. At this time, prepare the vegetables. Peel the potatoes, rinse with water and cut into small pieces.

4. Cut the carrots and garlic into thin strips, and the onion into cubes.

5.After an hour and a half from the start of cooking the broth, add onions, garlic and potatoes, season the soup with spices and bay leaves.

6. After the vegetables, add millet and salt. The foam will form again, but now it is not necessary to remove it.

7. Lastly, add carrots to the shurpa, mix and simmer for another 5 minutes. Then, we check whether all the components are ready and if everything is cooked, add finely chopped greens, wait 2-3 minutes and remove the soup from the stove.

8. Let it sit under the lid closed for another 15 minutes and serve. Bon appetit!

A simple and delicious recipe for lamb soup with rice

Based on a rich broth of lamb, vegetables and rice, you can easily prepare a classic soup of oriental cuisine - kharcho. This soup differs from all others in its piquancy and satiety.

Cooking time – 1 hour 45 minutes

Cooking time – 25 min.

Portions – 5.

Ingredients:

• Lamb – 500 gr.
• Rice – 100 gr.
• Tkemali sauce - 70 ml.
• Sweet pepper – 1 pc.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Tomato paste – 2 tbsp.
• Walnut kernels – 100 gr.
• Khmeli-suneli seasoning - 1 tbsp.
• Salt - to taste.
• Cilantro - ½ bunch.
• Ground red pepper - to taste.

Cooking process:

1. Wash the lamb pulp thoroughly under running water, remove the white films and veins, and cut into small pieces.

2. Place the meat in a saucepan, fill it with water and place it on the stove. Bring to a boil, skim off the foam, reduce the heat to low and cook until the meat is cooked. As a rule, if the lamb is young, an hour will be enough.

3. “Free” the onion from the husk and finely chop it.

4. Grate large carrots on a medium grater.

5.Cut the sweet pepper in half, remove the seeds and tail, and cut into cubes.

6. Melt the fat cut from the lamb in a frying pan and fry the onions and carrots until soft.

7. When the vegetables soften, add tomato paste and pepper. Mix everything well and add tkemali sauce, knead again and remove from the stove.

8. Grind the walnut kernels using a rolling pin.

9. Finely chop the greens.

10. Remove the finished meat from the pan, strain the broth and return it to the container, along with the lamb. At the same moment, add the washed rice and simmer for 10 minutes. Then we add prepared vegetables, spices, nuts and cilantro to the soup.

11. Mix all the ingredients together.

12. Cook for another 5 minutes on low heat and turn off. Leave under closed lid for 10-15 minutes.

13. Pour the aromatic and rich soup into tureens and enjoy.

Bon appetit!

Lamb and chickpea soup "piti"

A classic of Azerbaijani cuisine is, of course, the aromatic and very nourishing “piti” soup, which is prepared in meat broth with the addition of chickpeas, dried fruits and vegetables. This dish gives you a feeling of fullness for a long time and a lot of energy, which will definitely be enough for the whole day.

Cooking time – 2 hours 5 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Lamb on the bone – 600 gr.
• Prunes – 5-6 pcs.
• Potatoes – 5 pcs.
• Dried chickpeas/green peas – ¼ tbsp.
• Fat tail fat – 50 gr.
• Onions – 1-2 pcs.
• Tomato paste – 1 tbsp.
• Laurel leaf – 2-3 pcs.
• Black peppercorns - to taste.
• Fresh greens - to taste.
• Salt - to taste.
• Spicy herbs - to taste.

Cooking process:

1. We pre-prepare all the necessary products and, for speed of action, lay them out on the work surface.

2.We wash the lamb under running water and cut it into large pieces (along with the bones), put it into a large saucepan and fill it with water - put it on the stove.

3. Finely chop the fat and melt it in a frying pan.

4. Peel the onions and finely chop them – lightly fry them in melted lard.

5. Fry the onion until light golden brown.

6. Transfer the browned onions into a deep bowl and combine with spices, peppercorns and laurel leaves.

7. “Free” the potatoes from the skin and cut them in half.

8. As soon as the broth boils, remove the foam, reduce the flame and add the onion and spices. Without stirring the ingredients, cook for about an hour and a half.

9. After 90 minutes, add chickpeas or green peas, potatoes to the soup and cook the ingredients for another half hour.

10. A couple of minutes after the potatoes, dip a tablespoon of tomato paste into the broth and mix everything well.

11. 5 minutes before the food is ready, add chopped prunes.

12. Pour the hot piti soup into portioned bowls, generously sprinkle with finely chopped herbs and serve. Bon appetit!

How to prepare a delicious lamb and vegetable soup?

To prepare a fragrant and spicy first course of lamb and vegetables, you only need a small piece of meat and the most affordable vegetables. And as a result, we get a rich and nutritious soup that perfectly combines all the ingredients.

Cooking time – 4 hours 50 minutes

Cooking time - 30 min.

Portions – 10.

Ingredients:

• Lamb on the bone – 500 gr.
• Water – 4 l.
• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Sweet bell pepper – 1 pc.
• Garlic – 3 teeth.
• Red chili pepper – 1 pc.
• Salt - to taste.
• Greens - to taste.
• Mixture of spices for first courses - to taste.

Cooking process:

1. Prepare the meat. To prepare a delicious soup, it is very important to choose young lamb, no older than one year.

2. We thoroughly wash the meat under running water, remove any inclusions of fat, films and veins, and then cut into large pieces and soak for 2 hours in cold water.

3. After the time has passed, we begin cooking the broth. We wash the lamb and add the required amount of water, bring to a boil over high heat and remove all the foam using a slotted spoon.

4. Cover the pan with a lid and simmer for 90-120 minutes, periodically removing the foam with a slotted spoon.

5. While the broth is being prepared, let’s take care of the vegetables. Cut the potatoes into medium-sized cubes, cut the bell pepper in half, remove the seeds and stem, and then chop.

6. Cut the carrots into strips, and the onion into cubes. Chop the garlic as desired.

7. Add potatoes to the prepared broth, add salt to your taste and cook for 20 minutes. Afterwards, add the carrots, onions and garlic and cook for another 10 minutes.

8. When the potatoes are almost ready, add sweet peppers and chili, a mixture of spices, and add salt if necessary. Simmer for about 5 minutes, remove from heat and take out the chili. Cover the soup with a lid and leave to steep for at least 20 minutes.

9. Pour the hot and aromatic first course into portioned plates, sprinkle with chopped herbs and enjoy. Bon appetit!

Step-by-step recipe for lamb noodle soup

There is nothing tastier than dishes whose recipes are familiar to us from childhood, and this category can easily include a rich soup made from lamb broth and homemade noodles, which is very easy to prepare in your kitchen.

Cooking time – 1 hour 40 minutes

Cooking time - 30 min.

Portions – 5.

Ingredients:

For the noodles:

• Flour – 300 gr.
• Eggs – 3 pcs.
• Salt – ½ tsp.
• Vegetable oil – 3 tbsp.

For the broth:

• Lamb (shoulder part) – 500 gr.
• Salt – ½ tsp.
• Onions – 1 pc.
• Green peas – 2 tbsp.
• Bay leaf – 1-2 pcs.
• Cilantro - to taste.

Cooking process:

1. To prepare the noodles, mix flour, eggs, salt and vegetable oil in a deep bowl.

2. Knead the dough into a tight dough.

3. Form a ball from the resulting dough, wrap it in cling film and put it in the refrigerator for half an hour.

4. Cook the broth. We thoroughly wash the meat and place it in a large saucepan, fill it to the top with water and bring to a boil over high heat. Remove the foam, reduce the flame, add salt and bay leaf - cook until tender (about an hour and a half).

5. After 30 minutes, remove the dough from the refrigerator and roll it out thinly using a dough rolling machine. The caliber should be reduced gradually, from 0 to 5.

6. Sprinkle a thin layer with flour, roll it into a roll and cut it very thinly with a sharp knife.

7. Fry the finished noodles in a dry frying pan to make them golden brown - this way the taste will be much richer.

8. Boil homemade “pasta” in salted water until tender and 2 minutes before removing from heat, add green peas. Drain the water and mix the ingredients.

9. Peel the onions and cut them into thin half rings, rinse the cilantro thoroughly and dry it.

10. Place some onions, cilantro and noodles with peas in the tureen.

11. Fill the soup ingredients with clear broth and, if desired, add finely chopped boiled meat. Bon appetit!

Rich pea soup with lamb

Just once, having prepared a rich and satisfying soup from young lamb with the addition of peas and smoked meats, you will repeat this recipe again and again. Which is not at all surprising, because this is an excellent alternative to all the boring soups, so let’s cook an original first course.

Cooking time – 2 hours

Cooking time - 30 min.

Portions – 5.

Ingredients:

• Lamb – 300 gr.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Peas – 150 gr.
• Water – 3 l.
• Pork ribs (smoked) – 200 gr.
• Vegetable oil – 2 tbsp.
• Greens - to taste.
• Spices - to taste.

Cooking process:

1. Prepare the necessary products according to the list.

2. Wash the peas thoroughly and soak in water for half an hour.

3. Peel the onions and carrots and chop them finely, leaving a few large pieces for the broth.

4. Sauté vegetables. Heat a little vegetable oil in a frying pan and first fry the onion until golden brown, and then add the carrots and fry for 5 minutes.

5. Cook the broth. Fill the meat with water, add large pieces of vegetables and place on the stove. Be sure to remove the foam using a slotted spoon.

6. Peel the potatoes and cut into arbitrary small pieces.

7. 40 minutes after the start of cooking the broth, add potatoes, peas (drain the water first) and aromatic frying into the pan. We continue to simmer on low heat for about half an hour.

8. After time, add ribs and chopped herbs to the broth.

9. Continue cooking for 10 minutes, and then remove from heat and leave covered for at least 30-40 minutes. Bon appetit!

Delicious soup with lamb and lentils

Delicious soup with lamb and lentils is a hearty and appetizing hot dish that is ideal for a big lunch with the family. Rich meat soup with lentils can be complemented with aromatic herbs, black bread or rosy homemade flatbread.

Cooking time – 2 hours 50 minutes

Cooking time – 40 minutes

Servings – 6

Ingredients:

• Lamb on the bone – 500 gr.
• Lentils – 0.5 tbsp.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Celery root – 1 pc.
• White cabbage – 200 gr.
• Garlic - to taste.
• Bay leaf – 2 pcs.
• Black peppercorns – 5 pcs.
• Water – 2.5 l.
• Salt - to taste.
• Spices - to taste.
• Greens - for serving.

Cooking process:

1. We always choose lamb on the bone. We wash the meat and fill it with water in a large saucepan. Boil for three minutes after boiling, then change the water and add garlic, peppercorns and bay leaves. Cook for about two hours until the meat is cooked.
2. During the cooking process, remove the foam with a slotted spoon. Strain the finished hot broth. You can use a fine sieve or cheesecloth.
3. Cool the meat and disassemble it into pieces. The bones can be removed.
4. Let's prepare other products. Cut onion, carrots, potatoes and celery root into cubes. Place the vegetables in a saucepan and add the lentils.
5. Pour the prepared and strained broth into the pan. Cook for 15 minutes after boiling.
6. Add finely chopped cabbage and pieces of meat to the preparation. Also add salt and any aromatic spices. Boil for another 15 minutes.
7. A very tasty soup with lamb and lentils is ready. Pour into bowls and top with your favorite fresh herbs!

Lamb soup with tomato paste

Many people do not like lamb because of its specific taste, however, the problem here is a lack of knowledge.The thing is that with proper and long cooking of this meat, you can prepare an incredibly aromatic and rich soup that will smell much more pleasant than all traditional soups.

Cooking time – 1 hour 45 minutes

Cooking time – 25 min.

Portions – 6.

Ingredients:

• Lamb on the bone – 500 gr.
• Potatoes – 4 pcs.
• Carrot – 1 pc.
• Onions – 2 pcs.
• Fat tail fat – 50 gr.
• Laurel leaf – 2 pcs.
• Black peppercorns – 1 tsp.
• Khmeli-suneli spices - to taste.
• Tomato paste – 2 tbsp.
• Greens (any) – 1 bunch.
• Salt - to taste.
• Zira - to taste.

Cooking process:

1. Prepare the meat. We chop off a large bone with meat from a leg of lamb (this part will be used for soups), and leave the remaining pulp for making shish kebab, for example.

2. Wash the lamb thoroughly under running water, remove any fat (we leave it, we will need it a little later), veins and films. Cut into smaller pieces, fill with water and place on the stove.

3. Bring to a boil and, using a slotted spoon, remove the resulting foam (this is a very important point, since along with the foam, dirt also comes out of the meat).

4. At the same time, peel one carrot and onion.

5. Place whole vegetables in a saucepan with meat, along with bay leaves.

6. For the second time, let it boil, add peppercorns and leave to simmer over low heat for an hour and a half, periodically removing the foam.

7. When the meat is ready, catch the vegetables and laurel. We throw away the onions and leaves, but we will need carrots.

8. Cut the potatoes into small cubes and add them to the broth.

9. Add spices and salt to the pan and stir.

1

0. In a frying pan, melt the fat tail fat, which we previously trimmed from the meat.

eleven.Fry chopped onions in melted lard until light golden brown.

12. Grate the boiled carrots on a fine grater.

13. A few minutes before the onion is ready, add carrots to it, mix and fry for another 3-4 minutes.

14. Add tomato paste and the same amount of broth to the aromatic sauteed vegetables - simmer for another 1-2 minutes and remove from heat.

15. Carefully transfer the roast into the broth, stir and bring to a boil.

16. Rinse the greens you have chosen thoroughly and finely chop them.

17. Sprinkle the rich soup generously with chopped herbs and remove from the stove.

18. Pour into plates and enjoy. Bon appetit!