Lamb soups

In Central Asia and the Caucasus, the advantages of lamb have long been appreciated - in terms of its nutritional value, it is not inferior to pork, but at the same time it is less likely to cause allergies.

For soup, lamb on the bone is most often used. When planning to cook lamb soup, keep in mind that it will take quite a lot of time. Most often, meat is added first, which is boiled for 1-2 hours, and other ingredients are added later. These soups are cooked over low heat. If you fry the meat in advance, it will cook twice as quickly, and the dish will acquire a special taste.

The division into soup and main course is typical of European cuisine. In Central Asia and the Caucasus there is no sharp division between these types of dishes, and the soups here are prepared thick and rich. You need to pay attention to this when measuring the amount of water - it should be no more than 1-1.5 glasses per serving. Also keep in mind that during the long cooking process the soup boils down and the broth becomes smaller.

Lamb has a specific smell, and to soften it, a lot of spices, herbs, onions, and garlic are added to lamb dishes. A common ingredient in lamb soups is chickpeas. Don’t forget that it needs to be soaked in water for 10 hours in advance.

Shurpa is a dish of Uzbek cuisine. This is a thick soup with vegetables and fatty lamb. Shurpa is prepared using 2 methods: either the meat and vegetables are first fried, or the raw ones are filled with water and boiled. 4-5 types of spices are put in shurpa: reddish and dark pepper, cilantro, bay leaf, azhgon, dill, turmeric.

Piti is one of the most recognizable Azerbaijani dishes. This is a meat soup with potatoes, peas (chickpeas) and chestnuts. Usually piti soup is simmered in portioned clay pots over coals for several hours.

Bozbash is an Armenian meat soup with various vegetables and fruits. The main ingredients, not counting lamb, are chickpeas, potatoes or chestnuts, onions and tomatoes, as well as spices - parsley, cilantro, basil, reddish and dark pepper. You can also add quinces, apples, cherry plums, dried apricots, and prunes to this soup. At the very end of cooking, wine vinegar, lemon or pomegranate juice are added to the bozbash - and the soup acquires the appropriate sourness.

Lagman is prepared in various countries of Central Asia. It consists of two parts - homemade, thinly rolled noodles and wajji (stewed meat with vegetables).

First, the noodles are boiled. The meat is fried in a frying pan until golden brown, then vegetables are added - potatoes, radishes, tomatoes, carrots, beets, cabbage, onions, sweet peppers, garlic. After this, the meat and vegetables are poured with the water in which the noodles were cooked and simmered over low heat. The finished noodles and vaju are laid out on a plate in layers and sprinkled with herbs on top.

Kavurma (kovurma, kaurma, kourma) is originally a Turkish dish, although it is understandable in Central Asia and Transcaucasia. Pieces of lamb are fried in a saucepan, onions and broth are added and simmered under the lid, then crushed garlic, tomatoes, herbs are added, salted and simmered for a couple of minutes.

Kharcho is a Georgian meat soup. In the beginning it was made from beef, although nowadays it is often cooked from lamb. The essential ingredients of this dish are grated walnuts and tklapi - cherry plum puree dried in the sun. Thanks to tklapi, the soup acquires a colorful sourness. In the summer, tklapi can be replaced with fresh cherry plum, which should be added to the soup 15 minutes before. until the end of cooking.

First, cook the meat, then add rice. The finished kharcho is seasoned with crushed garlic and finely chopped herbs.

Lamb soups

Lamb soups are not inferior in calorie content to most meat main courses. With all this, it is necessary to note the specific smell and taste of these soups, which are achieved only by an experienced combination of lamb, spices and other components of the dish. The most recognizable soup with lamb is shurpa . It is prepared from a piece of lamb with fat, with the addition of legumes, potatoes and, at the very end of production, noodles. Next piti is a regular Azerbaijani lamb soup , seasoned with peas, potatoes and carrots, which is cooked in pots. To create the desired taste and smell, the pot of piti is simmered on coals for several hours. The meatball soup 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 the shoulder and brisket parts for soups.

Lamb ribs soup with potatoes, kale and mushrooms

The broth on lamb ribs always comes out rich and fragrant if you don’t rush the process and don’t try to cook the meat as quickly as possible without getting a clear broth. A good broth is what is essential for a tasty soup! Place the ribs (or .

Soup with lamb and mung bean

Lamb ribs or lamb neck are suitable for making soup broth. You need to cook the soup over low heat, skimming off the foam so that the broth is clear. Before adding the mung bean to the soup, you can add water and throw it in for a few minutes. Then it will cook very well.

Bozbash in Azerbaijani style with lamb

Bozbash is an Azerbaijani soup whose essential ingredient is chickpeas. You can use any kind of meat - beef, lamb, and even chicken. The meat must be cooked for quite a long time, so brisket, shoulder, or ribs are suitable. Mind.

Nukhat shurpa (meat soup with peas)

Shurpa is a widespread soup in Central Asia. Soups are prepared both with and without frying. This is a soup without frying, cooked with chickpeas (nukhat). You can use both beef and lamb, and you can also use pork. Peas need to be soaked for at least 12 hours.

Buhler soup (Buryat soup)

Buryat soup buchler is a rich broth cooked with lamb, with the addition of onions and fresh herbs. Tell me - very simply. Yes, simple and very tasty. Therefore, a rich lamb broth in combination with the freshest herbs is what you need for any meal.

Lamb soup with white beans

For me, lamb soup is the most delicious soup. Well, or more precisely, one of the most delicious. And it doesn’t matter what kind of soup – shurpa, piti, or just broth “with a lot of greens.” Now, for example, I propose to try soup made from lamb neck.

Shurpa with young lamb

Shurpa is a thick, rich soup that came to our cuisine from Asia and has firmly won respect and honor among lamb lovers. Shurpa is usually prepared from fried lamb and a huge amount of vegetables. The soup comes out rich, fatty and satisfying. Oso.

Lamb kharcho soup

Yes, it is common knowledge that traditional kharcho soup is prepared with beef and does not add rice. But in modern cooking, deviations from the classics are likely. For example, you can prepare a rich, savory soup using lamb meat, following the production technology of ha.

Lamb soup with yogurt

In this soup, broth cooked on a lamb bone is seasoned with yogurt, raw yolks, flavored with freshly squeezed lemon juice and finely chopped fresh herbs. Importantly: after adding yogurt to the soup, immediately remove the pan from the stove.

section: Lamb soups

Scottish broth with barley

broth (lamb), carrots, turnips, onions, celery, leeks (only the white part), pearl barley, dried peas, salt, dark pepper (freshly ground), white cabbage,

section: Scottish cuisine, Lamb soups

Turkish soup Beyran çorbası

lamb (part of the leg on the bone), rice, garlic, reddish hot pepper (pulbiber), butter, paprika (sweet, ground), beef bone broth, herbs

section: Turkish cuisine, Lamb soups

Kelle Paca soup

ram legs and head, water, garlic, wine vinegar, salt

section: Turkish cuisine, Lamb soups

Lamb soup with chickpeas and vegetables

lamb (meat with bone), water, chickpeas, potatoes, carrots, celery (root), garlic, vegetable oil, hot pepper, cumin, coriander, mustard (seeds), paprika (ground dry), salt, parsley (greens)

Scottish Shepherd's Lamb Soup

lamb (on the bone), pearl barley, celery (trunks), potatoes, carrots, onions, parsley (fresh), black pepper (ground), salt, water

section: Scottish cuisine, Lamb soups

Bozbash Yerevan

lamb, peas, onions, potatoes, tomato puree, apples, prunes, salt, pepper, herbs

section: Armenian cuisine, Lamb soups

Lamb kharcho soup

lamb breast, onions, carrots, parsley root, tomatoes, sweet peppers, pepper, garlic, rice, bay leaf, salt.

section: Lamb soups, Kharcho

lamb, onion, tomato, cherry plum, potato, peas, dark pepper, cilantro, parsley, savory, saffron

section: Azerbaijani cuisine, Lamb soups

Ugro (Noodle soup with meat)

beef or lamb, onions, carrots, herbs, peas, potatoes, salt, spices, flour, eggs, water, salt.

section: Lamb soups, Noodle soup

Lamb soup with vegetables and pearl barley

olive oil, onions, boiled lamb, beef or chicken broth, rutabaga, carrots, potatoes, celery (stem), pearl barley, dried cumin and salt, ground dark pepper, parsley or green onions (chopped)

section: Lamb soups

Lamb soup with Brussels sprouts

lamb (saddle), garlic, onion, olive oil, mustard, cumin, meat broth, Brussels sprouts, sour cream, dill

section: Lamb soups

Lamb soup with homemade cheese

lamb (neck or belly fillet, with bones), onion, garlic, bay leaf, water, butter, flour, milk, Irish homemade cheese (crushed), carrots, leeks, potatoes, salt and dark pepper

section: Irish cuisine, Lamb soups

Pea soup with lamb “Nokudly chorba”

lamb, peas, onions, lamb fat, ground reddish pepper, salt

section: Pea soups, Lamb soups, Chorba

Scottish lamb soup

lamb, carrots, turnips, celery, onions, pearl barley, parsley (greens), pepper, salt

section: Scottish cuisine, Lamb soups

Lamb shorba with vermicelli

lamb, ghee, olive oil, vermicelli, parsley (greens), celery (greens), tomato paste, adjika, dark pepper (ground), salt, lemon

section: Tunisian cuisine, Lamb soups

Lamb soup with tarragon

lamb, onions, ghee, tarragon, potatoes, salt and pepper

section: Lamb soups

Soup a la palaz (Vegetable soup with lamb)

lamb, onions, potatoes, sour cream, pork fat, green beans, paprika, cumin, bay leaf, salt

section: Hungarian cuisine, Lamb soups

Lamb soup with potatoes

Ingredients

Chickpeas – 0.5 cup;

Potatoes – 3 pcs;

Onion – 1 piece;

Leek – 50 gr;

Fresh tomatoes – 3 pcs;

Sweet pepper – 1 piece;

Bay leaf – 2 pcs;

Garlic – 2 cloves;

Hot dried pepper – 1 piece;

Uzbek spices - to taste;

Salt, pepper - to taste.

126 kcal
3 hours 10 minutes
3 hours 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Soups with lamb are very common in Central Asia. And quite often they are boiled with chickpeas, and a huge number of different new vegetables are also added. All these additives make the dish catchy, rich and give it an unnatural smell. It is better to cook this soup for a long time, but on a small fire, so that it bubbles a little. Thanks to this, it will turn out more attractive and tastier.

In the evening you need to soak the chickpeas in water. In the morning, drain the water and wash the peas.

Wash the lamb, add cool water and cook. As soon as it boils, carefully skim off all the foam. Add the soaked chickpeas to the broth and bring to a boil again, then reduce the heat and leave to simmer for 90 minutes.

Peel the potatoes, chop them coarsely and place them in a saucepan. Cook for 20 minutes.

Cut the carrots into large circles, cut the onions into large feathers and send them to cook in a saucepan.

Cut the sweet pepper into small pieces, cut the leek into thin rings, cut the tomatoes into small slices. Place in a saucepan and cook for another 20 minutes.

Prepare bay leaf, whole cloves of garlic, Uzbek spices, dried hot pepper. Place in the pan 15 minutes before the end of cooking the soup. Don’t forget to add salt to the soup.

Cover the soup with a lid and cook over low heat until done.

When the soup is ready, turn off the heat and you can immediately pour it into plates.

Soup with lamb and potatoes

Soups are common all over the world, and each country has certain recipes that are loved by the locals. For Central Asia, such a dish is soup with lamb. Chickpeas and various vegetables are often added. Combined, meat, spices and other ingredients result in a rich, vibrant and fragrant soup with lamb and potatoes. It must be cooked for a long time, over low heat, at a barely noticeable boil, this will result in a clear broth and the dish will be the most delicious.

Not everyone in our area loves lamb; you can prepare a tasty broth from it by following the recipe exactly. This is the main task in this first dish, because other processes for preparing vegetables do not require much effort and do not have such a big impact on the final result. During cooking, you can add onions and peppercorns to the meat, which should be removed from the pan before adding the potatoes.

Lamb - 0.6-0.7 kg;
Tomatoes - 2 pcs.;
Onions - 2 small or 1 large;
Tomato paste - 2 tbsp. l.;
Potatoes - 6 tubers;
Water - 2.5 l;
Sweet pepper - 1 pc.;
Carrots - 1 pc.;
Laurel leaf - 2 pcs.;
Olive oil - 1 tbsp. l.;
Salt - 0.5 tbsp. l.;
Greens - a small bunch;
Dark pepper - 0.5 tsp;
Provencal herbs - 1 tbsp. l.

Manufacturing

Wash the meat under warm water. Remove excess fat and veins, cut into large pieces, place in a saucepan filled with cool water over high heat. Wait until it boils, remove any foam that appears with a slotted spoon. Reduce the heat to low and simmer the meat. To complete the preparation, the lamb will need about 2 hours; in the last 40-50 minutes you should work on the remaining ingredients.

For your information: it is important to choose a high-quality piece of lamb, young, and without a sharp, nasty aroma.

Peel the onions and cut into half rings. If they are huge, then a quarter ring. Remove the skin from the carrots with a vegetable peeler, wash it, and cut it into half rings.

Peel and wash the potato tubers under running water, cut into desired pieces.

Cut the tomatoes into thin slices, remove the part from which the fruit grew. If the vegetables are very soft, it is better to remove the skin from them in advance. To do this, create cross-shaped cuts, lower them into boiling water for a minute or two, then easily get rid of the excess. Cut the top off the pepper, remove the seeds, and cut into strips.

When the lamb has already been boiled for 1 hour and 15-20 minutes, you can add chopped potatoes to it.

After 10 minutes, add carrots and onions to the pan. Also vegetable oil, if the piece of meat used did not have enough fat or was specially removed to eliminate the unwanted taste.

Then, after the same period of time, add tomato paste, tomatoes and bell peppers to the soup, mix well. Cook for 15 minutes.

Add bay leaves, salt, pepper and herbs de Provence to the soup. Stir, cover and cook for another 5 minutes.

Before finishing cooking, add chopped fresh herbs, which could be parsley, dill or cilantro. Immediately turn off the heat and cover the pan with a lid. Leave to sit for 10 minutes.

Lamb soup with potatoes is ready to eat and there is no need to wait for it to cool. Pour it into portioned plates and garnish with additional herbs. Be sure to serve with a fresh and fragrant piece of bread.