Making lamb broth

Caucasian chefs will tell you how to cook a tasty, rich lamb broth. If you are lucky enough to have lunch with friendly Caucasians, be sure to try their classic cuisine and write down the hidden recipe. Almost all dishes are prepared using lamb broth, but the real highlight of oriental cuisine is a dish called shurpa. It is impossible to prepare real shurpa without lamb meat. And the most important secret of the dish is the correctly selected pieces of meat and the broth cooked using a special method.

Lamb has a rather specific smell, which is why a huge amount of aromatic spices are used in cooking, which make the dishes more fragrant. To prepare the broth, choose meat on the bone. The pure pulp is used in other dishes. Various vegetables and grains go well with lamb meat, especially rice, as well as herbs - parsley, green onions, cilantro.

Arab chefs were the first to start preparing lamb dishes. Later, the old recipe reached the Caucasian peoples, and from there it came into the cuisine of Eastern and Western Europe. Nowadays, each nationality has its own unique recipe for preparing dishes using lamb broth. Uzbeks prefer shurpa, Azerbaijanis prepare piti, Armenians have a popular dish called kufta-bozbash, Georgians have found their own recipe for kharcho with lamb, the Gagauz eat kurban, and the Turks eat kavurma.

How to choose meat for broth

In order for the broth to be rich, tasty, and have a pleasant smell, you need to choose good quality lamb. Meat from the shoulder, neck or leg is suitable. A good solution is to combine different parts of the carcass, taking into account the proportion of fat and meat. The neck gives a thick broth, from the shoulder there is a lot of fat and pulp, from the leg the broth is not so rich, but there is more pulp.

We decide what broth we need and go to the market to choose lamb. We recommend purchasing meat specifically from the market, since the choice in a hypermarket is limited. And in order to choose good-quality lamb, you can find out certain aspects from the merchant. For example, the meat of a female, not a male, is perfect for broth. Ram is less fatty and savory than ewe, and its smell is rather pungent, especially if the male is old or improperly slaughtered.

Absolutely lamb needs to be constantly inspected for flavor. Not bad, fresh meat smells nice. Pay attention to the color - the flesh of sheep is much darker. Buy young or middle-aged lamb. To find the age, look at the size of the carcass. The shoulder blade of a young ram has a size of 30-40 cm. The meat from the neck is always soft, so older animals are also suitable here. When choosing a thigh, pierce it with a knife. The meat must be pierced simply.

Having selected suitable pieces, cut off a piece of fat from them and set it on fire. As the fat burns, it should smell fragrant. If you don’t notice the smell or the smell is disgusting, look for lamb from another dealer. Also, feel free to ask the merchant to chop up pieces for the broth. The neck - into pieces of 3-4 cm, the shoulder blade or thigh - into pieces of 4-6 cm.

How to cook a tasty and clear broth

Apart from lamb and spices, nothing else is added to the regular broth. Vegetables and cereals are not added; if they are added, then it is a different dish.

To make the broth you will need:

lamb – 1-1.5 kg (shoulder, neck or thigh);

onion – 1-2 onions;

garlic – 1 head;

salt – 2 tablespoons;

spices - to taste (coriander, dark pepper, fennel);

fresh greens - to taste (green onions, cilantro, basil).

It will take from 3 to 5 hours to prepare the dish. Number of servings: 6-8.

Step-by-step manufacturing recipe

Lamb meat cut into portions must first be thoroughly soaked in water. Soaking the lamb will wash off the remaining ichor, wool, and small debris. The soaked meat will make an excellent broth. Therefore, in advance, leave the lamb in the water for an hour and a half, wash it well, put it in a cauldron, fill it with water, not adding 2-3 cm to the edge. About one third of the water will boil away; there is no need to add water. It is necessary to cook the lamb broth on the lowest heat.
After 30-40 minutes, a “noise” will appear; it must be constantly removed so that the broth comes out clear. Although transparency depends not only on removing “noise”. If the meat and bones have been chopped finely, small particles are formed, which partly dissolve in water and give a fat, and partly float up in the form of “noise”. If you need a clean and clear broth, for example for Kurban, the lamb is chopped into large pieces. But if the broth is used for shurpa, it is not necessary to create a clear broth; it will still be clouded with potatoes and vegetables.
Cook the meat for 3-3.5 hours, then try. If the lamb is ready, add onions, garlic and spices. Cook for another half hour, turn off, remove the boiled onion and garlic. If the broth is cooked in a cauldron on the grill, the dish will cook much faster, in 2.5-3 hours.

Lamb broth

Lamb dishes are widespread in the East and Asia; they are eaten with pleasure by the inhabitants of England and Latin American countries. They are not only satisfying, but also healthy. Lamb broth or soups made from it are considered medicinal in Central Asia. They are essentially so rich in minerals and vitamins that they can help the body regain its strength after a long-term illness. But lamb meat has a specific smell that not many people like. If lamb broth is cooked incorrectly, you will no longer be able to prepare a tasty dish based on it.

Individual manufacturing

Lamb broth is needed to make almost all dishes of Central Asian and Oriental cuisine. Local residents can cook it fragrant and tasty. But this art can be mastered by no matter what kind of housewife, even if she has never had to deal with lamb before. It is only important to know a few fundamental points.

For broth, the most suitable meat is on the bone, taken from a sheep aged 1–2 years, but some prefer broth from the meat of old animals, considering it the most rich. The perfect composition of a meat set for cooking lamb broth: a piece of neck from an animal of any age, a shoulder blade of a young lamb, a piece of leg. The neck gives a good fat, the thigh contains a lot of pulp, the shoulder blade allows you to prepare a moderately rich broth, which will contain a sufficient amount of meat.
The meat of an old sheep often has a specific smell, which is not typical for almost everyone, if it was slaughtered incorrectly. This smell is more typical for fat. When purchasing, you can cut off a piece of fat and set it on fire to make sure that it does not spoil your broth with a nasty amber.
Spices, roots, and herbs will help neutralize the specific smell of lamb. When cooking broth, you should not spare them.
Lamb takes a long time to cook. To speed up the process, it is better to chop the pieces of meat into 5–6 cm pieces before cooking.
The cooking time for lamb broth depends on the size of the pieces of meat and the age of the animal to which it belonged. Young lamb broth, the meat of which is cut into small pieces, can be cooked for 2–2.5 hours. From large pieces of old sheep meat, the broth is boiled for at least 3.5 hours.
When cooking the broth, be sure to skim off the foam that forms on the surface, otherwise it will turn out cloudy. In any case, there is no harm in straining it after making it.

Lamb broth can be used not only for making other dishes. It is savored in its pure form. Additionally, it can be “brewed” by adding beaten raw eggs at the end of production, or thickened by adding corn flour. In Turkey, this dish is boiled and served with corn tortillas.

Regular lamb broth recipe

lamb – 1 kg;
onions – 0.2 kg;
garlic – 1 head;
salt, coriander, pepper, fennel - to taste;
fresh cilantro – 50 g;
fresh parsley – 50 g;
water – 4 l.

Wash the lamb and trim off the fat. Chop into small pieces.
Fill with water and leave for 2 hours. Wash again.
Place the lamb pieces in the cauldron.
Fill with water, put on fire.
When the water boils, foam will begin to form on the surface. Cook for 10–15 minutes, removing it. Reduce flame intensity.
Cook over low heat for 2.5 hours.
Peel the onions and garlic cloves. Place in the cauldron where the lamb is cooked. Add spices and salt the broth.
Continue cooking for 30–40 minutes.
Remove meat and vegetables from the broth. Strain the broth.
Finely chop the freshest herbs and add to the broth.
Bring it to a boil and cook for another 5 minutes.

The broth prepared according to this recipe is suitable for making any dish that includes this ingredient in its recipe. It can also be served as an independent dish, but for consumption in its pure form, broth cooked with more spices is more suitable.

Country-style lamb broth

lamb – 0.5 kg;
horseradish root – 50 g;
turnip – 150 g;
onions – 100 g;
carrots – 100 g;
bay leaf – 1 pc.;
dark peppercorns – 5 pcs.;
aromatic peppercorns – 3 pcs.;
water – 2.5 l;
salt, fresh or dried herbs - to taste.

Rinse the lamb, trimming off the fat. Soak for 2-3 hours in cold water. If you acidify it with pomegranate or lemon juice, it will ultimately be easier to remove the specific smell, and the meat itself will cook a little faster.
Wash the meat again and put it in the pan.
Wash and peel the vegetables. Cut the onion into 4 parts.
Cut the turnips into small cubes.
Cut the carrots into several pieces.
Peel and coarsely grate the horseradish root.
Place the pan with the lamb on the fire. After boiling, skim off the foam and reduce the heat. Cook for 3 hours.
Add onions and carrots. Dip peppercorns and bay leaves into the broth. Continue cooking for 30–40 minutes until the meat is completely cooked.
Remove the meat from the broth. Strain the broth.
Separate the meat from the bones, cut into small pieces, and return to the pan.
Add turnips, grated horseradish and herbs.
Bring the broth to a boil, cook for 20 minutes.

The broth according to this recipe has a special but pleasant taste. The specific aroma of lamb is practically not felt in it.

Lamb broth with ginger

lamb on the bone – 0.4 kg;
water – 1.5–2 l;
ginger root – 40 g;
chili pepper – 1 pc.;
leek (white part) – 0.2 kg;
lemon – 1 pc.;
turmeric – 5 g;
fresh herbs, salt, spices - to taste.

Rinse the lamb, put it in a saucepan and fill it with water and put it on the fire.
After boiling, cook for a quarter of an hour, skimming off the foam, then turn the heat down. Add any spices. Cook over low heat, covering the pan with a lid, for 3.5 hours. Half an hour before cooking, add salt.
Remove meat from broth. Strain the contents of the pan.
When the meat has cooled, separate it from the bones, cut into small pieces, and place in the broth.
Wash the leeks, dry with a napkin, cut into small circles.
Squeeze the juice from the lemon into a separate container, having previously thoroughly washed and dried the fruit. Grate the zest from it.
Peel the ginger root and chop it using a grater.
Wash the chili peppers and cut them in half lengthwise. Remove the tail, seeds and partitions.
Cut the pepper into pieces. The smaller they are, the better.
Finely chop the freshest greens with a knife.
Place a pot of broth on the stove and bring it to a boil.
Add ginger, pepper and onion to the broth. Cook for 15 minutes.
Add turmeric and lemon zest and lemon juice.
Bring the broth to a boil again, boil it for 5 minutes.

Add fresh herbs to plates with broth or add them along with lemon juice, turmeric and zest. If you fry the leeks and peppers in vegetable oil before adding them to the soup, it will be even tastier. This version of lamb broth will appeal to those who are partial to Caucasian cuisine and love spicy dishes.

Lamb broth is not only nourishing and tasty, but also healthy. It is indispensable if you prepare shurpa or other oriental dishes. If you know the secrets of making this dish, the specific smell of lamb will not prevent you from enjoying its taste.

Lamb broth recipe

Lamb broth – description with product photo; its calorie content and characteristics (benefit and harm); how to cook and what to cook; dish recipes

Lamb broth: characteristics

Calorie content: 61.77 kcal.

Lamb broth is a broth that comes out during the process of boiling lamb in water with the addition of various herbs and spices. Speaking about lamb, we immediately remember the Caucasus and the special taste delights of their state cuisine. But the meat itself, as well as the broth made from it, is consumed everywhere, in almost all cuisines of the world, because lamb is in no way inferior to beef, and in some respects it is even ahead of it .

Uzbeks, Georgians, Tatars, Armenians - all people have their own classic dishes based on lamb broth. If fortune smiles on you and you find yourself visiting friendly Caucasians, you should definitely try these dishes. They differ in their unforgettable rich taste and smell, high calorie content and beneficial qualities.

The true hallmark of oriental cuisine has become shurpa, which can only be prepared with lamb broth, and nothing else. It is believed that the Arabs were the first to begin preparing the famous dish when they began to lead a sedentary lifestyle and use earthenware. Then the popularity of this dish spread to the Caucasus mountains. But in modern times, oriental cuisine has been forever entrenched in the diet of Eastern and Western Europeans.

Useful Features

The beneficial characteristics of lamb and the broth cooked from it have long been known and are intensively used in medicine. These characteristics depend entirely on the components of the broth, and directly on the properties of the meat used, therefore the selection of this ingredient must be taken with full responsibility.

Let's get acquainted with the beneficial qualities of lamb and, accordingly, its broth:

The presence of microelements such as magnesium, phosphorus, potassium, sodium, calcium, iron, copper, zinc, selenium, manganese, fluorine. They participate in the activities of our body, ensuring physical and psychological health.
The composition includes water-soluble vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) of group B and fat-soluble vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) D, E and K. The B vitamin complex is responsible for protein metabolism. fats and carbohydrates, and vitamin D (a low molecular weight organic compound of relatively simple structure, essential for all living things) D is involved in the metabolism of calcium and phosphorus. Vitamin E (a low molecular weight organic compound of relatively simple structure, essential for all living things) E is a powerful antioxidant and plays a role in metabolism. And vitamin K (a low molecular weight organic compound of relatively simple structure, essential for all living things) K is involved in the process of blood clotting (the internal environment of the human and animal body) .
Lamb broth can be called dietary, because the fat content in it is three times less than in wine, and half as much as in beef. The calorie content of lamb broth is also low and amounts to 61.77 kcal per 100 ml. In connection with this, this dish is valued by nutritionists, pediatricians and gastroenterologists.
Low presence of “bad” cholesterol (Insoluble in water, soluble in fats and organic solvents.) – 2.5 times less than in beef, and 4 times less than in pork. “Harmful” cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms except nuclear-free ones) found in the blood (the internal environment of the human and animal body) is unsafe because it can be deposited on the walls of blood vessels, narrowing them, which interferes with the normal movement of blood (the internal environment of the human and animal body) .
The broth contains the highest content of lecithin, which helps break down “bad” cholesterol (Insoluble in water, soluble in fats and organic solvents.) . This has a beneficial effect on the functioning of the cardiovascular system. Lecithin also improves the functioning of the gastrointestinal tract, facilitating the digestion of food by breaking down fats.

Therefore, we recommend that you definitely introduce this product into your diet, because the presence of these necessary properties makes it very attractive. Just look at the people who live mostly in mountainous areas and eat only lamb and its derivatives - among them there is a very high percentage of long-livers.

Introduction to cooking

Its use in cooking is mainly associated with the preparation of first courses and broth-based gravy. As we have already said, these dishes are classic for oriental cuisine, which also appealed to the taste of the European table.

A more popular dish is lamb broth soup - shurpa. The key to a tasty shurpa lies in the right meat and properly cooked broth. Because this meat has a specific smell, a lot of spices and herbs are usually put into dishes, because they can kill this special taste.

Most often, meat with bones is used for production; untainted pulp is usually used for making other dishes. This meat mixes well with various vegetables and cereals, as well as with herbs - parsley, cilantro and green onions.

What else can you make from lamb broth? Any state kitchen can answer this question separately. For example, Uzbeks are characterized by shurpa, and Azerbaijanis - piti. Bozbash and kyufta are Armenian dishes, kharcho is Georgian, kurban is Gagauz, and kavurma is Turkish.

How to cook lamb broth?

In order to properly cook lamb broth, you need to start with choosing the meat. For impeccable fat, taste and smell, you need to choose female meat, preferably young. The calorie content of lamb broth depends on which part of the carcass you choose. The lowest-calorie part is the ham and shoulder, and the highest-calorie part is the brisket. For the broth, you need to choose both the brisket and the shoulder blade. The first one gives the dish a good fat, and the second one provides it with a good piece of meat.

Before putting the broth on the fire, the meat needs to be soaked for 1-1.5 hours to obtain a light and transparent broth. It is very important to know how long to cook lamb broth. Because this meat is quite hard, you need to cook it over low heat for 3.5 hours , tasting it from time to time. Changing the heat is “contraindicated” for the broth, and the “noise” needs to be removed to make the dish transparent. If you are satisfied with its readiness earlier, then you can safely move on to the next manufacturing step, which consists of adding garlic, onions, salt and spices. Then the cooked lamb broth can be used in various recipes for first courses.

Benefits of lamb broth and healing

The usefulness of lamb broth and its healing are combined with the positive qualities of lamb meat. This dish is considered dietary. It is recommended to include it in the diet of children, the elderly and those who suffer from diseases of the gastrointestinal tract and cardiovascular system.

If you do not have any pathologies, then you can safely use lamb broth to obtain minerals, micro- and macroelements, and vitamins. But, as with any meat dish, the main thing here is not to overdo it. If you have pathologies and would like to use lamb broth for healing, contact your doctor for advice.

There is no exact advice on the use of broth as a prevention or treatment, but use should be moderate. Due to its very low cholesterol content (Insoluble in water, soluble in fats and organic solvents.) , lamb broth is used to prevent atherosclerosis (atherosclerosis is a chronic disease of the elastic and muscular-elastic arteries) or other diseases of the heart and blood vessels. Also, such meat broth is useful for people suffering from gastritis, especially those with low acidity, due to the content of lecithin in it, which provokes the work of the stomach.

If you have low hemoglobin or anemia, then broth will become an additional effective remedy in the treatment (process for alleviating, removing or eliminating symptoms and diseases) of this disease. It is also reliably clear that it stimulates the pancreas, improving metabolism. This is a prevention of diabetes and other metabolic disorders.

Lamb broth comes to the aid of almost all representatives of the fair sex in creating their own low-calorie menu when losing weight.

Harm of lamb broth and contraindications

It is useful to know about the dangers of lamb broth and its contraindications for people suffering from diseases of the liver, kidneys, gall bladder, weak digestive system, and gastritis with high acidity. Also, you need to limit the consumption of this dish to those with gout, arthritis, stomach ulcers, and high blood pressure. Consumption of lamb broth should be in moderation, because excessive consumption can only cause harm.

Scientists say that broths, especially those cooked only on bones, are contraindicated for all people, because it is in the bone mass that all heavy alloys, drugs, growth hormones and preservatives accumulate, which enter the animal’s body by one method or another . But this rule only works when using goods of unknown properties and non-compliance with the rules of culinary and thermal processing. By purchasing good quality lamb, you can get all the necessary nutrients for your own health and energy restoration.

Product photo

Recipes for making dishes with photos

Real Georgian kharcho with traditional tkemali sauce and lamb

How to cook lamb soup?

Lamb soups have been prepared for a long time, and housewives constantly share their recipes and secrets. But before you start cooking, the first question that arises is - how long to cook lamb for soup? The answer is simple.

Almost all chefs unanimously say that cooking lamb for soup should take about 2 hours. This is the ideal amount of time for the meat to cook, and at the same time to produce a rich broth. Let's take a closer look at the individuality of preparing soups, and see what kind of lamb soups are there?

Lamb kharcho soup

Kharcho has always been a winner among lamb soups. In fact, every person has heard about it, and even more so has tried it. The soup is completely fatty, and at the same time very satisfying and rich. And most importantly, home-cooked kharcho is not at all inferior to restaurant options.

So how to cook it? For this soup we will need:

lamb – 0.5 kilograms;
rice - a few tablespoons;
onions – 2 pieces;
tomatoes - 4 pieces;
garlic - a couple of cloves;
greens – parsley, basil, cilantro;
salt, peppercorns;
bay leaves;
oil, water.

1 step. First, we prepare the entire list of goods. Let's start with meat. We wash it, and then cut it into small pieces, then put it in a pan and fill it all with water. We must prepare the broth first. You will have to cook the broth for at least an hour, and preferably one and a half. Be sure to watch the action of cooking the broth, as you will see foam on the surface, remove it immediately, and put it on low heat (essentially!).

Step 2. While our broth is cooking, we will take care of the vegetables. Wash the tomatoes first, and then pour boiling water over them, this makes it easier to remove the skin. Later, quietly cut into cubes.

Step 3. While our broth is still cooking, we move on to the next one. Prepare a frying pan, finely chop the onion and throw it in, fry until a golden crust appears. Then, once the onions are fried, we pour in almost a couple of tablespoons of broth and put the frying pan on low heat. So we wait 5 minutes, then we throw chopped tomatoes into the frying pan with the onions, and fry everything together for about 10 minutes.

Step 4 By this time, the lamb is actually ready, and this means that you can add all the vegetables to the broth, and wait until everything comes to a boil again. Once it has boiled twice, then put the fire on low. Almost after a few minutes, throw in a couple of bay leaves and cook for another 3 - 4 minutes.

Step 5 Our soup is almost ready, just one last touch left. Pour garlic and herbs there. Cook for a few more minutes, and then turn off the heat and let it sit for about 1 hour. Next, you can enjoy the most delicious kharcho!

How to cook lamb shurpa?

Shurpa is an oriental dish, a soup that is no less popular among almost all housewives. This soup has its differences in almost everything, starting from the fact that the vegetables for shurpa are cut into large pieces, and not as is customary in ordinary soups. There are, of course, recipes for shurpa made from chicken and fish, but we will look specifically at those made from lamb.

lamb - better neck, 1 kilogram;
onion - a couple of heads;
bell pepper – a couple of pieces;
tomato paste;
potatoes – 200 gr;
carrots – 3 pieces;
greens – parsley, cilantro, dill;
salt, peppercorns;
butter;
garlic.

Step 1. First, we heat up a frying pan and add oil. At this time, wash the lamb, then cut it and immediately put it in oil. First, fry it over high heat. Put very little butter, or not at all (as a matter of principle!).

Step 2. Take the pan further, pour in water, and bring to a boil. We put our pieces of meat in water, throw in whole, not chopped - onions, carrots. One at a time! And we begin to cook over medium heat, it will take approximately 2 hours. A little later, we remove the vegetables from the broth.

Step 3. We still have carrots left. We clean it, cut it into slices and throw it into the soup. We do the same with potatoes, but only after 10 minutes.

Step 4. Move on to the bell pepper. Wash it too, cut it into huge slices and put it in a saucepan, cook everything together for another 15 minutes.

Step 5. Next, whiten the frying pan again, heat up the oil very much, throw in a couple of tablespoons of tomato paste, a couple of crushed cloves of garlic, and fry everything together. The pasta is ready, put it in the pan. Season everything with pepper and a little salt. You can serve it to the table!

Lagman in Uzbek

This will be the ultimate lamb soup recipe for today. Lagman is a completely worthy competitor to shurpa and kharcho. As you already guessed from the name, the soup is oriental, which means it will be very satisfying and filling. Its main difference is that the mixture is not very thick, and not simply watery like any other soup.

So how to cook lagman in Uzbek? For cooking we will need:

lamb - approximately 1 kilogram;
flour – 250 gr;
egg - 1 piece;
onions – 3 pieces;
carrots – 4 pieces;
bell pepper – 3 pieces;
celery;
tomatoes – 5 pieces;
garlic - a couple of cloves;
vegetable oil;
greens, paprika, cilantro, cumin;
salt pepper.

1 step. This soup recipe starts not with meat, but with noodles. In theory, for soup you need to prepare it yourself, but in the latter case you can simply purchase it. If you cook, watch it.

Step 2. First, knead the dough with flour, salt, egg and water. Cover everything with a lid and refrigerate for half an hour. After 30 minutes, take it out and divide the whole mass into 4 parts. We roll each part over the surface and later wrap it in a roll.

Step 3. Now we thinly cut any roll with a knife. Using your hands, carefully spread the noodles over the surface, sprinkle a little flour on top, and leave them alone.

Step 4 Now it's meat. We also wash it and cut it into pieces. Then we put them on hot oil, but before that we put a few pieces of garlic on the oil. And a little fat from the lamb.

Step 5 It's time to get to the vegetables. We will cut the tomatoes and throw them into a blender to prepare tomato paste. Let's add a little garlic to it.

Step 6 We take the fried garlic out of the frying pan and put the meat on it, then immediately peel and cut the onion, and also send it to the meat to cook.

Step 7 Carrots, peppers, celery. We wash them, clean them and chop them into small pieces, after which we put them all together in a container with the meat. Don't forget to cover everything with a lid (essentially!). Continue stewing.

Step 8 After 15, you should add the prepared tomato paste to the general pile, mix lightly, and continue the stewing process in the same way.

Step 9 And while our mass is slowly cooking on the stove, we return to the noodles. Everything is simple with her. Like any noodles, we send them to boil in boiling water. We are waiting for the noodles to cook.

Step 10 Once the noodles are cooked, remove the water from them and add them to the meat and vegetables. If it turns out that there is not much water, you can add a little. Once you see that the meat is soft, you can safely finish it and set the table! Bon appetit!

Let's draw some conclusions

Lamb soups were always distinguished by their rich broth and perfect composition. These are quite fatty, and therefore filling. We looked at the 3 most necessary recipes for making lamb soups, we also found out how much to cook lamb for soup, and in general we figured out what oriental soups are.

Don’t be afraid to add something of your own during cooking; perhaps any of the ingredients will just make the soup taste better. And make it unique! We also note that any of the presented soups must be cooked in a deep saucepan, cauldron, or even a metal frying pan.

The main thing is that the capacity is large and there is enough space for your goods. Don't be afraid to cook, maybe this is what you need! Delight your friends and loved ones with the most delicious, hearty lamb soups!