What are the first courses you can cook with lamb. Lamb soup with vegetables. Georgian kharcho with lamb

Traditionally, it is believed that there is nothing better for soup than juicy young lamb meat, lamb soup is the most delicious and rich, especially if cooked according to time-tested recipes and many years of experience. Best lamb soup- this is shurpa, the second most popular type of suma is considered to be piti - a national Azerbaijani dish based on lamb meat, followed by a soup made from lamb meatballs - kyfta and other varieties of lamb soups.

Lamb kharcho soup

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

For the soup, a 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 must be fried in a deep frying pan along with onions 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. Do the same with bell peppers and rice. After the broth is ready, you need to add a mixture of tomatoes, peppers and rice to it. Cook until the rice is ready. Bay leaves, black pepper and crushed garlic are added to a ready-made 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 a regular soup; it takes no more than 1 hour of constant monitoring of the dish to get excellent results.

Piti - a delicious lamb dish

Petey- a kind of soup, one of the favorite dishes of oriental cuisine. 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, therefore, 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 prepared separately, served also in pots, therefore, having asked the idea of ​​preparing a dish, you must first of all stock up on the necessary utensils.

Onions, meat, cherry plums and peas soaked for the right time are placed in a 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 cauldron, the dish is again placed in the oven, covered with a lid and stewed in this state for about 40 minutes.

If the water in the soup boils away, add a new one 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 off, which it is covered with in two layers.

Delicious and aromatic piti will decorate any dining table, boiling pots will give it an exotic look, so you need to stock up on them in sufficient quantity to be enough for each guest.

Lamb soup with homemade cheese

To make 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, black pepper and salt.

The lamb, along with the bones, is placed in a saucepan, poured over with water and cooked 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, 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 and finely chopped vegetables were cooked, are added in turn. 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 with 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 an simply excellent dish called Scottish mutton soup.

Lamb meat is laid out in a saucepan and cooked until cooked for an hour, periodically the meat broth must be stirred and skimmed with a special ladle. The broth should be salted, put one head of onion in it and cook. 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 complete, sprinkle the soup with chopped parsley, pepper, salt and pour into deep bowls.

Lamb soup with cucumbers

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

To make lamb soup, you need a 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 the lamb meat, 1 tablespoon of vinegar again and cook for the next 5 minutes. On this, the 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, cut the potatoes into large cubes, celery in oblique lines, pepper into two halves. The garlic needs to be peeled and crushed in a garlic bowl, and the herbs should be finely chopped.

In a saucepan with a thick bottom, you need to boil the oil, 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, 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 must be removed from the stove and allowed to infuse 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

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

The brisket should be washed, cleaned of veins and fat, cut into small pieces. Put the meat 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.

Chop the onion very finely and fry in a pan in sunflower oil. Rinse the rice, sort out and leave for some time in cold water.

Put the boiled meat into a saucepan, pour over strained boiled broth, add fried onions, rice, washed yellow plum, salt and pepper, cook until the rice is ready. As soon as the rice is ready, the soup should 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 the soup, lamb pulp is needed, its fat content should be maximum, several large juicy tomatoes, carrots, onions, parsley, bell peppers, garlic, dill, bay leaves, vegetable oil, salt and pepper.

Lamb needs to be cut into small pieces, in the same way it is necessary to chop 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 a few bay leaves, reduce the heat, but so that the meat is constantly boiling.

Tomatoes and peppers must be minced 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 takes on a beautiful golden red color, it must be removed from the stove and poured into bowls.

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.

The peas must be soaked in cold water overnight. Wash the lamb, peel off films and excess fat, add water, put on the stove and bring to a boil, periodically removing the foam as it appears. The meat should be cooked for about 30 minutes, after which it is necessary 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 peppers, remove the center and chop finely together with the garlic. Prepared carrots and celery should be fried in a pan greased with a little sunflower oil, add garlic to them and fry until the ingredients are tender.

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 fried vegetables and hot peppers into the soup. Seeds of coriander, mustard and cumin are ground in a mortar to a powdery mass and put into 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, tossed in at the last minute of frying.

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

So, in the preparation of lamb soup there is absolutely nothing complicated, the ingredients for it are, in principle, 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 other similar dishes is, naturally, lamb, the choice of which is the most important in the preparation of lamb soup.

Step 1: choose and prepare the lamb.

Step 2: cook lamb broth.

Step 3: prepare the vegetables.

Step 4: cook lamb soup with vegetables.

Step 5: serve lamb soup with vegetables.

Very often, a set of spices is supplemented with fresh peas, zucchini and white cabbage;

Dried spice mix for soup can be purchased in supermarkets, shops, markets, or prepared by yourself;

An excellent substitute for fresh garlic is the dried granules of this vegetable.

Some soups national cuisines lamb contains a variety of vegetables and fruits that are seasonal. Therefore, for a start, it is better to master simple and well-known recipes for soups. Having mastered the elementary cooking techniques, you will learn how to cook rare national dishes.

Lamb soup, when cooked correctly, will not have a specific taste and aroma. The main thing is to choose the right lamb. For soup, lamb is best taken on the bone, since the bones contain many extractive substances, which will give the soup a rich taste and aroma. Fresh herbs and spices can add flavor. Vegetables, which are also added to such soups, require special attention.

Some recipes of national cuisines imply the addition of plums, nuts, cherry plums, tomatoes, etc. to the soup. But one of the most famous and popular lamb soups is shurpa.

What is shurpa?

Shurpa is a lamb soup, which differs from other soups with its high fat content, a large amount of fresh herbs and spices, and the presence of large pieces of vegetables or fruits in the broth. In addition to the usual potatoes, carrots and onions, quince, apricots or plums can be added to the shurpa. It all depends on national traditions, because shurpa has many more names. In Tajikistan, this soup is called shurbo, in Turkey - korba, in Moldova and Yugoslavia - chorba, in Kyrgyzstan - shorbo. This soup has many names, so it cannot be said that this soup comes from any one country. It is usually called a dish of oriental cuisine.

This dish was prepared both in the mountains and in the sultry steppes. Shurpa quickly saturates the body, satisfies hunger, warmed for a long time. Shurpa even treated colds and ailments. The whole secret of this soup is that red hot peppers are added to the broth, which makes the dish spicy. Now there are many variations of this dish, but almost every recipe contains red hot peppers. In addition, fresh herbs such as kenzu, parsley and dill are considered essential ingredients. Basil and cumin are also added to the soup in Uzbekistan.

How to cook shurpa?

Before you start cooking soup, you need to learn how to choose the right meat. The lamb should be light pink and the body fat should be white and even. If the meat has a bright and rich red color, and the fat is light yellow, then such lamb is not suitable for cooking. The bright color of the meat indicates that the animal was old, so the taste and color of the meat will have an unpleasant taste and aroma.

The degree of freezing of the lamb also plays an important role in the preparation of the soup. It is best to cook a soup from fresh meat, but if you buy frozen meat, then you need to monitor its quality. If the meat is often frozen or thawed, it will lose its nutritional and energy value. You can also check the freshness of the lamb by pressing on the meat with your finger. The resulting fossa should quickly recover. If the hole begins to fill with blood, then this indicates that the meat has repeatedly gone through the process of freezing and defrosting.

Having learned all the subtleties of choosing lamb, you can start making shurpa itself. To prepare this dish you need:

1 kg of lamb on the bone,

2 large bell peppers,

2 large onions

3 carrots,

5 large potatoes

20-30 g seasoning for shurpa,

1 tablespoon of cumin

3-4 cloves of garlic

1 bunch of parsley

1 bunch of basil

ground black pepper,

red hot peppers optional.

The first stage of preparation

At the first stage of cooking, you need to prepare the meat. Lamb meat has inedible films and tendons, so they must be removed. Before being sent to the pan, the meat must be rinsed under running water. Send the prepared piece of meat to a saucepan with cold water. In this case, the water should completely cover the meat. When the water boils, a film will accumulate on its surface, it must be carefully removed. If this is not done, then it will turn into flakes, which will settle at the bottom. They will make the broth cloudy.

In order for the broth to be as transparent as possible, the meat must be cooked over the lowest heat for 1.5-2 hours. In this case, you need to salt the broth at the very end, 15 minutes before it is fully cooked.

Second phase

At this stage of cooking, you need to prepare all the vegetables that will go into the soup.

First, you need to remove the skin from the tomatoes. They are first dipped in boiling water, and then in cold water. After such heat treatment, the skin can be easily removed. Cut the tomatoes into large pieces.

Peel the onions and carrots. Cut the onion into half rings, and the carrot into slices, 1.5-2 cm wide. Cut the bell pepper into large squares.

Peel the potatoes and cut them into 3x3 cm squares.

Third stage

Having done all the manipulations with the vegetables, you need to remove the lamb from the broth and cut into large pieces of 3x3 cm.After that, you need to put a cauldron or a frying pan with a thick bottom, in which the meat will be fried.

You need to fry boiled lamb in vegetable oil. Some cooks remove the fat while cooking the broth. The collected fat is then used in the frying process. As a result, the broth is not so fatty, and the meat is fried without vegetable oil.

You need to fry the lamb for 2-3 minutes so that the meat becomes a little ruddy. Next, the onion is sent to the pan. It takes 2-3 minutes to fry the onion with the meat for it to become transparent and soft.

Carrots, bell peppers and tomatoes are added to these ingredients. All this vegetable and meat mixture should be roasted for 5 minutes. When the vegetables give off their juice and aroma, it is necessary to add spices and cumin.

Fourth stage

Next, put the fried vegetables and lamb in a saucepan. In this case, it is advisable to strain the broth through a sieve with gauze. It will be as transparent as possible and without flakes. Vegetables and meat are poured with strained broth. If necessary, you can add water to the soup, but at the same time its richness will decrease, it will become more liquid and not so thick.

After adding the broth, the shurpa needs to be tasted. At this stage, you can add black pepper, red hot pepper and salt. Next, coarsely chopped potatoes are sent to the soup. The soup should be cooked for another 15-20 minutes, until the potatoes are completely cooked.

5 minutes before being ready, throw fresh basil and parsley into the shurpa. Squeezed garlic can be added for a brighter flavor.

What is Mastava?

Mastava is a national dish of Uzbek cuisine. Mastava is a thick and rich lamb soup with rice and vegetables. Its consistency is more reminiscent of thick porridge than our usual liquid soup. Mastava is a dish that also has its own history, so it was cooked in the cold season even in ancient times. This soup is quite high-calorie and satisfying, as it includes:

0.5 kg of lamb ribs,

200 g potatoes

1 carrot,

100 g of round rice

1 clove of garlic

1 chili pepper

Bay leaf,

black peppercorns,

spices to taste.

Before preparing mastava, you need to choose the right ingredients. Lamb is best taken in the form of ribs, as they make a thick broth. Of course, a ham may work as well. The main thing is that the meat is from a young lamb. Also, special attention should be paid to the choice of rice. It should be round and starchy, as this is the ingredient that makes the soup thick. It is undesirable to take basmati rice or parboiled long rice, since the starch content in these types of rice is much less.

For pungency, it is advisable to choose a red chili pepper. You need to add this ingredient to taste, since not everyone likes food that is too spicy. In order for the pepper to give only its aroma, and not too sharp taste, it can be thrown in a whole pod into the boiling broth without cutting.

The first stage of preparation

At the first stage of cooking, you need to boil the broth. For this, the ribs are poured with 1-1.5 liters of cold water. You can add a few black peppercorns, 2-3 bay leaves, 1-2 cloves to the water for aroma. They should be cooked over low heat, while periodically you need to remove the film. The lower the heat, the more transparent the broth will be. They should be cooked for 2 hours. During this time, they will completely weld.

While the ribs are cooking, you need to chop the garlic and chili peppers. To make the mastava not too hot, you need to remove the seeds from the pepper. If you like spicy dishes, then you can cut the peppers together with the seeds. Cut the pepper into thin slices and finely chop the garlic.

Remove the cooked meat from the broth. Strain the broth several times through cheesecloth so that it is transparent.

Second phase

At this stage, the cooked ribs must be fried in vegetable oil. To do this, you should choose a stewpan or a frying pan with a thick bottom. Throw ribs only on heated vegetable oil.

They should be well done on both sides. A golden crust should form on their surface. While they are cooking, you need to cut the onion into cubes. After 5-10 minutes of frying, add onion, garlic and chili to the ribs. Fry until peppers and onions are tender.

Third stage

After frying, send the ribs with vegetables to a saucepan, pour the strained broth into it. Add 1-1.5 liters of warm water and put on fire.

When the mastava boils, add salt and rice. After adding the rice, the soup should be stirred periodically to prevent the rice from sinking to the bottom of the pot. While the rice is cooking, you need to start cutting the vegetables. Cut the tomatoes into small wedges, cut the carrots and potatoes into 1-inch cubes.

Fourth stage

Prepared vegetables should be sent to soup, but you should regularly check the readiness of the rice. Throw carrots and tomatoes into the mastava, they should be cooked until the rice is completely boiled.

Only then can potatoes be added to the soup. Cook the lamb ribs soup until the potatoes are fully cooked for another 15-20 minutes.

At the end of cooking, throw finely chopped greens into a saucepan. To make the mastava even thicker, it needs to be infused for 10-15 minutes.

Secrets of making soup broth

To make the soup taste brighter and richer, you need to cook the broth correctly. Therefore, novice cooks need to remember a few secrets of making lamb broth.

1. For making lamb soup, the following are suitable: neck, ribs, drumstick, brisket, shoulder blade. If there is no bone in a piece of meat, then the broth will turn out to be less aromatic.
2. To make the broth rich, you need to know the correct proportion of adding water to the meat. It is believed that for 1 kg of meat, you need 2-3 liters of water. Some cooks recommend using filtered water, as it makes the soup clearer.
3. If the broth begins to evaporate during cooking, then it must be replenished with plain water. But it should be borne in mind that the taste of the soup will no longer be so rich. It is better to initially calculate the amount of water for the selected amount of lamb.
4. To prevent the broth from being cloudy, you need to cook it after boiling without a lid. If the pan is covered, the vapors released will condense back on the lid. They will end up in the soup, making the broth cloudy.
5. For those who follow their figure, it is advisable to cook the broth twice so that the fat from the fibers comes out better.
6. In order for the broth to be transparent, the film must be removed as soon as it begins to collect on the surface of the water.
7. For a brighter and more spicy taste, bay leaf, black peppercorns, coriander and cloves should be added to the water for the future soup.
8. So that a film does not form on the surface of the water during the boiling process, the meat must be sent to boiling water. The protein in the muscle fibers will not have time to be released, so the meat will seem to be sealed.
9. The average cooking time for lamb broth is 1.5-2 hours. The duration of the cooking depends on the size of the meat, its integrity and the magnitude of the fire. The less the meat is cut, the faster it cooks.
10. You need to salt the broth only at the end of readiness. If you salt it at the beginning, then a large amount of water and extractives will evaporate from it, which give the finished dish a pleasant taste and aroma.

Meat is a very important and necessary product for human life. Meat saturates the body with important amino acids, fats and vitamins, providing the human body with strength and energy. Lamb meat is considered very useful, which supplies the human body with vitamins B, A, P, zinc, copper, iron. In addition to the benefits, despite the fact that the meat is fat, it is quite tasty, so we have collected recipes for soups for you. And you have to choose which recipe for lamb soup is the most delicious.

Traditionally, lamb soups are cooked in eastern countries. This dish is especially famous in the Caucasus, Abkhazia, and Asia. Lamb has a positive effect on the digestive tract, especially on the pancreas, improves potency, helps in the treatment of caries. If you eat lamb at least once a week, then cholesterol will always be normal, which will have a positive effect on the work of the heart. The main thing is not to consume lamb in excess, and then the body will receive only real benefits.

In addition to the meat itself, the benefits of lamb fat are known, which can qualitatively treat coughs, colds, and problems with the digestive system.

Lamb makes a delicious broth, which is the basis of many soups.

Shurpa

Shurpa is considered the most famous mutton dish.
Shurpa is a soup with large pieces of meat and coarsely chopped vegetables. History says that the Arabs were the first to cook such a dish as shurpa, who began to use earthenware.

There are a lot of cooking variations for this dish, you can cook shurpa with:

· With bell pepper;
· With meatballs;
· with mushrooms;
· With cabbage;
· With a fat tail;
· etc.

The preparation of this dish is not difficult. Most interesting is that the shurpa recipe may include fruit.

In addition, a distinctive feature of this dish is its fat content, rich bouquet of spices, bright color due to the large amount of greenery and soft fruity note.

Lagman

This dish is originally from China and Asia, but has recently become very popular in Russia. The highlight of this soup is the noodles that are sculpted and stretched by hand. In addition, the soup contains ingredients such as:

Young lamb,
· onion,
· potato,
· tomatoes,
· pepper,
· beans,
A large amount of spices,
· onion,
· eggs,
· salt
· Water.

Dishes cooked on their own with lamb broth and hand-made noodles are very tasty to eat, and most importantly satisfying.

Recipes with photos will help you prepare the most delicious lagman. Look at the photo and create your own culinary masterpieces. Such a first course is always eaten quickly and they also want to make this aromatic and nutritious soup.

Bozbash

This dish is very popular in the Caucasus. Prepare bozbash from lamb's head and chickpeas, as well as chestnuts. Recently, chestnuts can be replaced with potatoes, thus making a lamb soup with potatoes.

Vegetables are put in this soup according to the season, fruits are also welcome in this first course.

Lamb soup with lentils

This soup turns out to be quite rich and satisfying. For him, you need to take the best beef, lentils, a large amount of spices, herbs and a little positive.

The soup is not difficult to prepare, but it tastes amazing. It is especially good to eat such a soup with a spicy note in winter, during frosts and cold weather.

Lentil soup with lamb improves blood formation, stimulates metabolic processes, normalizes the kidneys and the entire digestive tract.

Soup kharcho

This soup is Georgian. Lamb, walnuts, a large amount of greens and a special tkemali plum are put in it. The soup is spicy, its taste is mesmerizing. Such a dish must be prepared.

22.06.2018

Lamb Kharcho soup

Kharcho is a famous Georgian soup. We also love it very much, so we advise you to use our recipe and cook it from lamb. This first dish is especially liked by the strong half of humanity because of its satiety and abundance of spices.

Ingredients:
- lamb - 300 gr;
- rice - 3-4 tbsp;
- onion - 1 pc;
- garlic - 1-2 cloves;
- tomato sauce - 150 gr;
- black pepper - 2-3 peas;
- bay leaves - 1-2 pcs;
- salt to taste;
- suneli hops to taste;
- coriander to taste;
- greens to taste;
- vegetable oil - 1-2 tablespoons

28.12.2017

Lamb piti soup

Today I will introduce you to Azerbaijani cuisine. We will cook delicious and hearty lamb piti soup.

Ingredients:

- 500 grams of lamb,
- 2 onions,
- 1 tomato,
- 1 quince,
- 100 grams of chickpeas,
- 5 potatoes,
- salt,
- black peppercorns,
- greenery.

02.10.2017

Lamb soup

Today I will teach you how to cook a delicious, hearty and easy-to-cook soup with lamb and vegetables. The dish turns out to be insanely tasty, the main thing is to choose the right meat.

Ingredients:

- a pound of lamb,
- 2 liters of water,
- 1 onion,
- 3-4 potatoes,
- 1 tomato,
- 1 carrot,
- 1 salad pepper,
- 1 bunch of greens,
- salt.

03.08.2017

Lamb soup

Lamb is a very tasty and satisfying meat, the main thing is to be able to cook it. Today I will tell you how to make an absolutely delicious and hearty soup with lamb and potatoes.

Ingredients:

- 300 grams of lamb,
- 4 potatoes,
- 1 onion,
- 1 carrot,
- 2 sweet peppers,
- chili pepper to taste,
- 1 tbsp. tomato paste
- 2 tbsp. vegetable oil,
- 2 tsp salt,
- 1 bay leaf,
- 1 tsp ground black pepper
- a quarter bunch of cilantro greens.

28.07.2017

Bukhler. Buryat soup with lamb

I suggest you cook this delicious Buryat soup - buhler. It is made from lamb. An interesting effect of this soup is that it eliminates post-alcohol syndrome.

Ingredients:

- 450 grams of lamb,
- 3 onions,
- 2 potatoes,
- half tablespoon salt,
- freshly ground pepper,
- a bunch of dill,
- a bunch of parsley.

24.07.2017

Lamb soup with potatoes

Make this delicious lamb soup. The soup recipe is simple and takes a relatively short time to prepare. Lamb will add spice to the soup.

Ingredients:

- a pound of lamb,
- 5 potatoes,
- 4 liters of water,
- 1 carrot,
- 1 onion,
- 1-2 salad peppers,
- 2 tomatoes,
- 3 cloves of garlic,
- a set of spices and herbs,
- salt to taste,
- cilantro.

10.06.2017

Lamb shulum

Shulum is a soup that hunters prepare from duck and usually open the hunting season with this dish. Today we will cook lamb shulum. This soup takes more than 2 hours to prepare, but it's worth it.

Ingredients:

- 1 kg. lamb;
- 400 grams of potatoes;
- 300 grams of carrots;
- 150 grams of onions;
- 300 grams of eggplant;
- 200 grams of bell pepper;
- 300 grams of tomato;
- 100 grams of cilantro;
- 2-3 chili peppers;
- greenery;
- garlic;
- Bay leaf;
- pepper;
- salt.

06.03.2017

Classic lamb kharcho soup

Kharcho is a thick aromatic soup that holds a special place in Georgian cuisine. He also has more than one cooking option. Our new recipe will teach you how to cook classic kharcho.

Products for the recipe:
- 700 g of meat on the bone;
- 120 g of long grain rice;
- two heads of red onions;
- two tomatoes;
- 150 g celery stalks;
- 100 g of walnuts;
- head of garlic;
- two chili peppers;
- ground red pepper - two pinches;
- hops-suneli - two pinches;
- a bunch of cilantro and dill;
- Bay leaf;
- ground black pepper - to taste;
- salt - to taste;
- seasonings for broth;
- vegetable oil.

Lamb soups are very popular in Asia, but they can be prepared anywhere in the world. It is very nutritious, delicious and flavorful. And how many different recipes you can try!

General cooking principles

Lamb takes a long time to cook. Pieces should be chosen moderately fat. Also, a lot of vegetables and spices are added to such soups, which is why they turn out to be especially satisfying and thick. If you like spicy food, you can not regret the pepper, it warms up perfectly in winter.

For broth, you can take meat with bones, so that the result is a rich soup. And for frying vegetables, it is worth stopping at lamb fat, and not vegetable oil.

Lamb soup with potatoes

Cooking time

calorie content per 100 grams

How to cook:

Tip: in order for the vegetables to better give their taste to the broth, they can be pre-fried whole in a dry frying pan.

Georgian kharcho with lamb

The original kharcho recipe, which is prepared with the addition of tkemali. This special taste cannot be confused with anything!

How much time is 55 minutes.

What is the calorie content - 63 calories.

How to cook:

1. Cut the brisket into small pieces and boil them. Salt the water.
2. Chop the peeled onion finely, add spices and mix with your hands.
3. Put the tomato puree in a frying pan with a small amount of sunflower oil, sauté.
4. Chop the peeled garlic and cilantro with a knife.
5. When the meat is ready, you will need to add peppercorns and tomato puree to it.
6. Soak the rice for an hour before cooking, then add it to the boiling broth as well.
7. Five minutes before the rice is completely cooked, add tkemali, finely chopped chili, herbs and garlic, spices and adjika to the soup.
8. Boil for five minutes, then serve on bowls.

Tip: For flavor, you can put a clove bud and literally one gram of cinnamon in the soup.

Lamb piti

This soup is not prepared on the stove, but in pots in the oven. It is also served in pots and has a slight sourness.

How much time is 4 hours.

What is the calorie content - 118 calories.

How to cook:

1. Cut the lamb into medium-sized pieces. Three to four pieces should be put in each pot.
2. Chickpeas must be soaked in cool water overnight and drained in the morning. This pea variety takes a long time to cook. It should be placed on top of the meat.
3. Raw chestnuts must first be baked in the oven, this does not take much time. Then they should be spread over the chickpeas.
4. Remove at medium temperature in the oven for an hour, covering the pots with a lid.
5. Finely chop the peeled onion, cut the cherry plum in half.
6. Remove the pots and place the onion and cherry plum mixture on top.
7. Add a little water to each pot, add spices, and put in the oven for a maximum of three hours.

Tip: Cherry plum is added for acidity, but it can be replaced with freshly squeezed lemon juice.

How to cook "Bozbash" from lamb

Another Azerbaijani recipe that uses quince. Its tart taste goes well with meat.

How much time - 2 hours.

What is the calorie content - 28 calories.

How to cook:

1. Pour the specified amount of water into a cast-iron cauldron and put on the stove.
2. Rinse the meat and put in a cauldron.
3. Bring the water to a boil, then reduce the heat and remove the foam with a spoon. Add spices.
4. Peel and husk one carrot and onion and put in broth. After that, cook all the ingredients for an hour.
5. Peel the rest of the onion and chop it into half rings or cubes.
6. Cut the second carrots into thin strips.
7. Wash the bell peppers, remove the seed capsule, chop in the same way as the carrots.
8. Remove the skin from the eggplant, cut off the stem. Cut the pulp into large cubes.
9. Dip the tomatoes in boiling water for a minute, and then remove and transfer to cold water. It will be so easy to peel off. Cut the stalk. Chop the pulp.
10. Peel the potatoes and cut them into pieces.
11. Pull out the cores of the quince, wash the fruits, cut them into slices.
12. Remove the cooked meat and disassemble it into pieces.
13. Strain the broth, discard the boiled vegetables.
14. In a saucepan next to it, fry the onions until soft, add the carrots and season.
15. After three minutes, add the tomatoes and bell peppers.
16. Simmer for ten minutes, covered, and then pour over the broth. Add meat and spices, as well as pre-soaked chickpeas.
17. Put the chili and cook everything for about half an hour, the heat should be low.
18. Then add potatoes and quince.
19. Let it boil for another fifteen minutes, then add finely chopped greens.
20. Let it brew before serving.

Tip: in order for the meat to better absorb the vegetable juice, you can first fry it in lamb fat, and then add onions, carrots and other vegetables for stewing.

Lamb soup with peas

A variation of the hearty soup that uses peas. There is very little of it, but this is enough to quickly eat up.

How much time - 1 hour 50 minutes.

What is the calorie content - 33 calories.

How to cook:

1. Wash the peas and pour cool water over it for an hour and a half.
2. Put the meat in a saucepan, after washing it. Pour in the specified amount of water, place on the stove. Cook over medium heat for forty minutes, skimming off the foam.
3. Take out the meat and cut into slices.
4. Then put the soaked peas in the broth and cook for another half hour.
5. Peel and chop the potatoes and onions into large pieces.
6. Transfer vegetables and meat to the peas, add seasonings, cook until the potatoes are tender. Add parsley.
7. You can serve immediately.

Tip: from the spices, saffron and basil, as well as red pepper, should be preferred.

Cooking Meat Noodle Soup

Many people really like noodle soups. They can be made even more delicious by cooking with lamb bones.

How much time - 1 hour 45 minutes.

What is the calorie content - 162 calories.

How to cook:

1. Separate the meat from the bones and cut into medium sized cubes.
2. Transfer the bones to a saucepan, add water and boil the broth.
3. Fry the meat in a little oil until golden brown.
4. Chop the peeled onion finely.
5. Carrots without peel, or coarsely grate, or cut into thin strips.
6. Saute the onions and carrots until tender, then add finely chopped garlic and chili. Fry for another five minutes.
7. When the broth is ready, remove the bones, and put meat and vegetables in their place. Season.
8. Boil and add noodles, mix, add laurel leaves.
9. Cook for three minutes. Then turn off the stove, cover the soup and let it brew for another twenty minutes.
10. Serve with finely chopped herbs.

Tip: The noodles can be cooked separately, according to the instructions on the package. Then everyone can put themselves the desired amount of dough in the soup.

Bean first course recipe

This recipe uses white beans in their own juice. But you can boil it yourself in advance.

How much time - 3 hours.

What is the calorie content - 38 calories.

How to cook:

1. Rinse the meat, cut into several portions and transfer to a saucepan.
2. Cover with water and let it boil. Remove the foam from the top, put one whole peeled onion in the water. Season and cover. Cook until the lamb is cooked.
3. Peel the carrots and cut them into small pieces.
4. Peel the bell peppers, then cut into strips.
5. Pour boiling water over the tomato and remove the skin from it, cut the stalk. Chop the pulp.
6. Transfer the beans to a colander and rinse and drain.
7. Finely chop the greens.
8. Remove the meat and cut it into smaller pieces, discard the onion, put the carrots in the broth.
9. After ten minutes add peppers, tomatoes, beans. Cook for another five minutes. Put the meat on and turn off the stove, season.
10. Cover the soup and let sit for fifteen minutes, then serve. Sprinkle greens on top.

Tip: if the broth turns out to be unclear, strain it through a fine sieve before adding vegetables there.

You need to season the soup at the very end, then the broth will remain transparent. If you want more tasty meat, you can season it right at the beginning of cooking.

You can add lentils to the soup instead of beans or peas, and you can also use rice instead of noodles. And for their aroma, you should definitely use a few clove buds, which must be removed before serving.

Although these soups take longer to cook than chicken ones, their special taste makes up for all the disadvantages. The combination of juicy vegetables with hearty meat - the best choice for lunch!