Lamb soup with vegetables. Recipes of the most famous lamb soups
Thousands of amazing dishes are prepared from lamb meat. Especially tasty are various soups with it, they are rich, fragrant, spicy. Lamb first courses are very popular, almost all countries of the world have their own recipes. Each hostess should take note of at least a few of them.
How to cook lamb soup
This dish is often made in eastern countries. The preparation of lamb soup involves the use of a large number of spices and spices. In addition to the main ingredient, vegetables, cereals, mushrooms are added. Sometimes the consistency of the soup is more like not the first dish, but the second. You can cook it in a cauldron, a pot, a thick-walled pan. Sometimes soup products are pre-fried.
How much to cook lamb for soup
Some housewives rarely encounter such meat, so they don’t quite understand how to properly handle it. How long to cook lamb for soup depends on the size of the piece. As a rule, before laying the rest of the ingredients, the meat should be boiled for an hour or two. It will take half the time if it is pre-fried. It is best to take a shoulder blade with a bone, neck, back. Using such meat for broth, you will make it rich.
Delicious lamb soup recipe
Whatever cooking method you use, you will get a rich, hearty dish that cannot be called dietary. There are many options for lamb soups: kharcho, piti, bozbash, lagman, shurpa, khashlama. Each of them has its own distinctive features. The more spices and seasonings you put in, the tastier it will be. Be sure to learn how to cook first courses with lamb meat.
Soup kharcho
This dish came to us from Georgian cuisine and was first made from beef. Modern housewives should know how to cook lamb kharcho soup. It is made up of many components. To properly cook lamb kharcho soup, you need to use prunes, nuts, dry plum puree. Sometimes these products are replaced with other ingredients with similar tastes.
Ingredients:
- beef (on the bone, non-lean) - 750 g;
- cilantro - half a bunch;
- long rice (unsteamed) - 150 g;
- bay leaf - 3 pcs.;
- onions - 3 medium heads;
- black pepper (peas);
- garlic - 4 cloves;
- hops-suneli - an incomplete teaspoon;
- prunes - 5-6 pcs.;
- hot chili - pod;
- vegetable oil - 1.5 tbsp. l.;
- tomato paste - 1 tbsp. l.;
- tkemali (plum puree) - 1 tbsp. l. (you can replace tali or thick pomegranate juice).
Cooking method:
- Before cooking lamb kharcho soup, pour 3 liters of water into the pan. Cut the meat into large pieces. Place in water and cook the broth over moderate heat for an hour. Remove foam periodically.
- To prepare lamb kharcho soup, chop the onion and garlic. Fry them in vegetable oil. When softened, put tomato paste, herbs, bay leaves, suneli hops in a pan. Simmer for 5-7 minutes.
- Add finely chopped chili peppers. Remove bay leaves.
- Pour the dressing that was cooked in the pan into the broth with meat.
- Cut prunes into small pieces, add to the dish.
- Pour rice, put tkemali and peppercorns, mix. Taste and salt a little if necessary. Serve very hot, garnished with chopped cilantro.
Petey
This dish is traditional for Azerbaijani cuisine. Lamb and chickpea piti soup is always made in one large clay pot or several small ones. A lot of vegetables and spices are added to the dish. Typical, although specific components of the dish are baked chestnuts, peas, but the taste will change from this. Try this soup, you will love it.
Ingredients:
- lamb meat - 0.5 kg;
- salt pepper;
- baked chestnuts - 150 g (you can replace the same amount of potatoes, but this is undesirable);
- dry mint - a pinch;
- onion - 1 small;
- saffron - 2 pinches;
- chickpeas - 150 g;
- fat tail fat - 75 g;
- fresh cherry plum - 60 g (or 25 g dried);
- tomato - 125 g.
Cooking method:
- Be sure to soak the chickpeas in water for 10-12 hours in advance. After this time, rinse it, fill it with clean water. Bring to a boil, remove the foam, add salt and cook for a quarter of an hour.
- If using potatoes, peel and cut into small pieces.
- Wash and process meat, cut. Put in one pot or divide into portions.
- Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very brim.
- Close the pots with lids, put in the oven. Cook for an hour at 160 degrees.
- Add pitted cherry plum, chopped onion.
- Cut and rub the fat tail fat. Soak saffron in boiling water for 10 minutes.
- Divide the lard over the pots, salt and pepper. Add saffron and chopped tomatoes. Cover the dish and cook it for another hour. Serve in serving bowls, garnished with mint. If you cooked in one, then first place the soup ingredients on the plates with a slotted spoon, and then pour the broth.
bozbash
This dish is prepared in different Caucasian countries and the recipes are different everywhere. The easiest way to make bozbash lamb soup in Armenian. It turns out very fatty, with a spicy taste. Chickpeas and vegetables are added to it. It is advisable to cook the soup in a pot, but a thick-walled saucepan will also work. Traditionally, chestnuts are added to the dish, but finding them is problematic, so you can replace them with potatoes.
Ingredients:
- lamb meat - 0.4 kg;
- salt;
- potatoes - 3 medium pieces;
- fat - 30-40 g;
- chickpeas - 115 g;
- red pepper - half;
- onions - 2 small heads;
- basil - 60 g;
- tomatoes - 2 medium;
- parsley - 55 g;
- carrot - 1 small;
- dill - 60 g.
Cooking method:
- Soak the chickpeas for 8-10 hours in advance.
- Cut the meat, pour two liters of water, put on the stove. When the broth boils, remove the foam, salt, add chickpeas. Boil for an hour and a half.
- Blanch the tomatoes, remove the skin. Clean the rest of the vegetables.
- Cut the onion into half rings, potatoes, tomatoes and carrots into cubes.
- Put a frying pan on the fire, put lard on it. When it melts, add the onion. When it turns golden, add carrots, tomatoes. Simmer for approximately 5-7 minutes.
- If the broth has been cooking for an hour and a half, throw potatoes into it.
- Chop up the greens.
- Fry red peppers in the fat left after vegetables.
- When the potatoes are cooked, add dressing, greens to the dish. Discard the whole pepper. Switch off five minutes after it boils. Cover.
With potato
This option is simpler than the previous ones, but it turns out no less tasty. In lamb soup with potatoes, you can add not only those seasonings that are part of the recipe, but also others that are more to your taste. Be sure to try to cook such a dish to please your loved ones. The soup should appeal not only to an adult, but also to a child.
Ingredients:
- lamb meat - 250 g;
- potatoes - 400 g;
- a mixture of thyme, cumin, pepper, marjoram, salt - 3 tsp;
- carrot - 1 large;
- peppercorns - 2 pcs.;
- leek - 1 pc.;
- greens - half a bunch;
- garlic - 1 clove;
- onion - 1 small head;
- bay leaf - 1 pc.
Cooking method:
- Put the meat to boil. When the water boils, add chopped greens, chopped garlic, peppercorns, bay leaf, spice mix. Cook under the lid for an hour.
- Peel and cut potatoes, carrots, two types of onions. Add to broth.
- Boil until potatoes are soft.
pea
This dish turns out very tasty and appetizing, looks great. You can verify this for yourself by looking at the photo with his image. Pea soup with lamb is very easy to prepare. Add spices to it according to your taste, there are no strict recommendations. The soup turns out to be healthy, rich, with a pleasant texture. You can make it not with peas, but with lentils.
Ingredients:
- lamb ribs - 0.75 kg;
- spices, ground black pepper, salt - to your taste;
- peas - 150 g;
- vegetable oil - 5 tbsp. l.;
- potatoes - 5 large;
- carrots - 2 medium;
- onions - 4 medium heads.
Cooking method:
- Soak the washed peas for two hours.
- Let the rib broth boil for an hour, constantly remove the foam. You can strain.
- Throw peas into the broth, cook for another half hour.
- Peel and chop onions, carrots. Fry in vegetable oil.
- Cut the potatoes into strips, add to the pea soup. After a quarter of an hour, throw in the same vegetable frying and all the seasonings. Cook for another five minutes, then turn off.
Shurpa
The classic recipe for this dish is borrowed from Uzbek cuisine, although you can find many variations of it. Shurpa lamb soup turns out to be very fatty and rich. It is so satisfying that there is simply no need to serve the second dish after it. Many different ingredients are added to it, even fruits. Try to cook shurpa, because it is incredibly tasty.
Ingredients:
- lamb meat with bone - 1.2 kg;
- dried basil - 0.5 tsp;
- onions - 2 heads;
- salt, pepper - to taste;
- carrots - 2 medium;
- Bulgarian pepper - 2 pcs.;
- olive oil;
- tomatoes - 5-6 pcs.;
- hot red pepper - a pod;
- parsley - a bunch;
- potatoes - 8-10 medium pieces.
Cooking method:
- Pour the meat with water, start cooking the broth. After boiling, remove the foam. Cook covered for an hour and a half. Remove the lamb, chop finely, put back into the broth.
- Chop the onion, fry until soft.
- Cut the tomatoes and bell pepper into thin slices, carrots into slices, potatoes into medium cubes.
- After adding the minced meat back to the broth, put the capsicum there. Add Bulgarian and tomatoes.
- After 10 minutes, put onions, carrots, potatoes in the shurpa.
- After a quarter of an hour, add spices. Before switching off, put chopped parsley in the shurpa.
In lamb broth
The first dish prepared according to the following recipe turns out to be very rich, thick. Soup on lamb broth with the addition of pearl barley is called Scottish, it is very loved and often prepared by the inhabitants of this country. Vegetables and a variety of spices are added to it, be sure to put tomato paste or replace it with juice. This is one of the most delicious soups.
Ingredients:
- lamb - 0.4 kg;
- pepper - salt;
- green onions - a bunch;
- potatoes - 8 small;
- tomato paste - 6 tbsp. l. (or tomato juice - 300 ml);
- carrots - 4 small ones;
- pearl barley - 200 g.
Cooking method:
- Fry the meat in vegetable oil until golden brown.
- Add chopped onion, tomato paste or juice, salt and pepper to the pan. Simmer for 10 minutes.
- Transfer food to a bowl. Fill with two liters of water. Add pearl barley, bring to taste.
- Peel and cut carrots and potatoes. When the cereal in the broth becomes soft, throw these vegetables into the pan. Cook until they are ready.
In a slow cooker
You can cook an excellent first course not only in a pot or pan. Soup with lamb in a slow cooker turns out to be no less tasty than in ordinary dishes. A separate advantage is that you can use the delayed start function and specify a specific time by which your dish should be cooked. Try to make soup in a slow cooker, you will like it.
Ingredients:
- lamb meat with bone - 0.2 kg;
- salt, zira, cilantro - to your taste;
- potatoes - 2 pcs.;
- water - 1 l;
- onion - 1 small;
- garlic - 1 clove;
- Bulgarian pepper - 1 pc.;
- tomato - 1 large;
- carrot - 1 small.
Cooking method:
- Place the meat in the multicooker bowl, add a liter of water, cook on the “Stew” program for an hour.
- Get the lamb. Cut it into pieces, discard the bone. Put back into the broth, adding all the vegetables, cut into large pieces. Cook for another hour on the "Stew" or "Soup" programs.
- Serve sprinkled with cilantro.
with noodles
The correct name for this dish is lagman. The soup is so thick that it resembles, rather, meat with a side dish and a small amount of broth. This dish is incredibly delicious. Every housewife should remember how to cook lamb noodle soup. The latter is better to cook with your own hands, but if you have too little time, you can take the store.
Ingredients:
- lamb meat - 1.5 kg;
- a mixture of turmeric, ground red and black peppers, zira - 1.5 tbsp. l.;
- eggplant - 2 pcs.;
- salt;
- water - 3 l;
- noodles - 300 g;
- Bulgarian pepper - 2 pcs.;
- cilantro - 5 branches;
- onions - 3-4 heads;
- tomatoes - 4 large;
- carrot - 3 pcs.
Cooking method:
- Cut the meat from the bone, chop, fry for a quarter of an hour.
- Peel onions with carrots. Chop finely and add to the lamb for a couple of minutes.
- Transfer the meat and vegetables to a large pot or cauldron.
- Cut the pepper and eggplant into thin strips, and the tomatoes into cubes. Add them to the cauldron along with seasonings and chopped cilantro.
- Place the bone from a piece of lamb meat in a separate pan, put onions and carrots there. Fill with water and boil for an hour. Remove the bones, and pour the broth into a bowl with meat and vegetables.
- Put the lagman on a small fire, simmer for 40 minutes.
- Boil the noodles in salted water. Serve by placing it on a serving plate and pouring the broth with meat and vegetables.
Check out other recipes, too.
With beans
Another option for a delicious, satisfying, nutritious first course. Lamb and bean soup is very rich, thick. All products included in the composition are perfectly combined with each other. Be sure to try this dish sometime. You will be surprised at how unusual the flavor combination of such seemingly simple products can be.
Ingredients:
- lamb - 250 g;
- salt, pepper, spices - to taste;
- canned beans - 1 can;
- greens - a bunch;
- Bulgarian pepper - 1 pc.;
- tomato - 1 large;
- onion - 1 pc.;
- carrots - 1 pc.
Cooking method:
- Pour the meat with two liters of water. Start cooking the broth. When it boils, put the peeled onion (whole), seasonings into the pan.
- Grind carrots, sweet peppers, tomato without skin, greens.
- Remove meat and onion from broth. Put the carrots there, cook for 10 minutes.
- Add the rest of the vegetables and beans. Boil 5 minutes. Put the boiled lamb cut into pieces in a saucepan. Turn off, insist a quarter of an hour under the lid.
- If you want the lamb soup to be clear, strain the broth before cooking the rest of the ingredients in it. You can put the meat to boil, wait for it to boil and drain the water. The piece will need to be washed. After it is again put to boil in clean water.
- Better take meat on the bone. If possible, chop it before cooking.
- Add more spices and herbs to the dish.
Video
Part of the carcass with a bone is especially popular: the shoulder blade, part of the neck and the back. In Asia, soups are divided into two different dishes, first using the liquid part, and then the remaining thick. A lot of attention in the cooking process is given to meat. It is thoroughly washed and boiled in plenty of water. A clear broth is obtained from large pieces, which can then be used to add to the main dish. To prepare a hearty soup, potatoes, carrots, bell peppers, onions, garlic cloves, tomato puree are used. New notes in the flavor composition will add bay leaf and black peppercorns.
The five most commonly used ingredients in recipes are:
Lamb soup recipes are known to any housewife. They will always come to the rescue if you want to surprise your family with something special in the culinary field. A dish with Asian roots is always served with plenty of herbs and spices: chopped dill, cilantro, basil, parsley, black pepper. Try to cook the "pearl" of Asian cuisine - appetizing shurpa with a unique aroma of garlic and a burning taste.
This dish is borrowed by other culinary specialists from Moldova, the Balkans and the East. It is referred to as shurpa, chorpa, sorpa, lagman, bozbash, but we are more familiar with the first name. There are no distinctive features of the preparation of this dish, everything is done by eye and may change in the process.
The only thing that can be noted is the preliminary frying of meat and vegetables. From this we can conclude that this dish is not very different from other dressing first courses - soups.
Usually, shurpa is cooked very fatty, since lamb meat is not dietary or lean. A large amount of seasonings and fresh herbs are put in the soup: cilantro, parsley, dill.
The vegetables that make up the soup - potatoes, onions, carrots - are chopped into very large pieces and float in a cauldron along with the meat. The addition of fruits is also welcome: apples, plums, apricots, quince, which is not quite usual for our cooking.
In some regions this dish is prepared with fish, small game and poultry. But this has nothing to do with our recipe. Consider the recipes for the most delicious lamb soups, let's start with the most traditional.
Her Majesty Shurpa
| Ingredients | Quantity |
|---|---|
| Lamb set - | 800 g |
| Onion - | 2 pcs. |
| Bell pepper - | 2 pcs. |
| Chilli - | 1 PC |
| Sour apples - | 3 pcs. |
| Tomatoes - | 4 things. |
| Coriander - | package |
| cilantro - | bundle |
| Potato - | 1 kg |
| Sea salt - | taste |
| thyme - | taste |
| Cooking time: 150 minutes | Calories per 100 grams: 458 kcal |
This recipe tells in more detail how lamb shurpa soup is actually prepared.
In a huge cauldron we put the lamb shank, ribs, shoulder blade, fill it with cold water, set a strong flame so that everything boils quickly.
It is better to soak the lamb overnight in water so that the blood comes off and does not spoil the broth. Remove the foam with a holey spoon and reduce the heat. Boil the broth for an hour and a half.
We lay onion chopped in half rings, after fifteen minutes - carrots, after another time - large pieces of potatoes.
Boil everything together for ten minutes and put the rest of the vegetables: sweet and hot peppers, tomatoes, thyme and coriander. Season to taste and leave for fifteen minutes.
Apples, better Antonovka or quince in general, peel, chop into slices and mix everything. If it tastes sour, add quite a bit of sugar.
We crush with cilantro. Cover with a lid, turn off the dish and let it brew for at least half an hour.
Let's cook a traditional lagman
The most common Central Asian dish, which is prepared from fresh young lamb, long-drawn noodles and vegetables. The process of making a flour product is very interesting and specific.
Components:
- Flour - 800 g;
- Egg - 1 pc.;
- Young lamb - 1 kg;
- String beans - 150 g;
- Sweet pepper - 2 pcs.;
- Tomatoes - 2 pcs.;
- Garlic - 1 head;
- Dill - a bunch;
- Cilantro - a bunch;
- Green onions - a bunch;
- Vegetable oil - 50 ml;
- Celery - 100 g;
- Paprika - 1 tsp;
- Salt - to taste;
- Purified water - 1.5 cups;
- Onion - 1 head.
Preparation: 190 minutes.
Calorie content: 112 Kcal / 100 g.
We dilute salt in cool water, pour flour into this solution in batches and drive in an egg. We knead a plastic, but not soft dough, wrap it with a food bag and leave it for two hours.
We clean the tomatoes, peppers, garlic, onions, celery stalks, beans. We collect oil in a cast-iron cauldron and put the meat cut into medium pieces to fry. Then gradually add chopped vegetables: onions, after four minutes - celery and garlic and all seasonings except paprika.
Stew the dish for one and a half to two hours, twenty minutes before completion, add beans and paprika. Mix the whole soup, add the meat broth to obtain the desired consistency and boil.
Divide the finished rested dough into several pieces, coat each with vegetable oil, roll into a long tourniquet. Then take it in your hands and alternately do not stretch too much, then in one direction, then in the other. After this manipulation, twist on a plate into a flat circle. Leave for another fifteen minutes in this form.
Unroll and pass through your fingers, fasten and wind around your hand in the form of an infinity sign, slightly stretching the future noodles.
Put raw noodles on a sieve or colander and immerse in boiling salted water, cook for three minutes. Remove, rinse with cold water and arrange in portions on a plate. Pour the prepared gravy on top of the noodles, sprinkle with cilantro, green onion and dill.
Bozbash with potatoes
Translated from Azerbaijani, bozbash means "gray head", and most likely means a mutton's head, from which the soup is simply excellent.
Components:
- Lamb head - 1 pc.;
- Potato - 5 pcs.;
- Rice - 200 g;
- Cherry plum - 200 g;
- Red onion - 2 pcs.;
- Dried dill - 1 tsp;
- Barberry - 1 tsp;
- Black pepper - a bag;
- Chickpeas - 1 bank;
- Fat tail fat - 50 g.
Preparation: 145 minutes.
Calorie content: 89 Kcal / 100 g.
Soak the lamb head for five hours in cold water. Then we cut off the meat from it, leaving a little on the bones to make a fatty broth. We put the broth to cook. We pass meat with onions through an electric meat grinder.
Add the cooked rice until half cooked and mix well. From the boiled broth, be sure to remove the foam and add some salt. After an hour of cooking, put the chickpeas. Pour cherry plum with boiled water, this will facilitate the task of peeling and peeling the bone from the pulp.
We put half of the fruit in the center of the meatball and with wet hands we form small meatballs. After boiling the broth for two hours, we begin to immerse the meatballs, potatoes chopped into bars and pieces - fat tail fat.
Sprinkle the soup with plenty of herbs, sometimes they are served separately in a small bowl. The readiness of the dish can be determined by the meat koloboks that have floated to the surface. But be sure to let the dish brew under a hermetically sealed lid.
Lamb kharcho
Unusual kharcho is a spicy spicy thick soup, which is necessarily prepared from young lamb with tomatoes and rice.
Components:
- Lamb - 600 g;
- Cilantro - a bunch;
- Tkemali - 3 tsp;
- Rice - 150 g;
- Tomatoes - 3 pcs.;
- Vegetable oil - 3 tbsp. l.;
- White onion - 2 pcs.;
- Chili pepper - 1 pod;
- Cloves - 5 grains;
- Adjika - 3 tbsp. l.;
- Garlic - 3 cloves;
- Purified water - 1.5 l.
Preparation: 135 minutes.
Calorie content: 113 Kcal / 100 g.
Immerse the soaked lamb brisket in boiling water. We wash the rice in several waters, then soak for twenty minutes. Boil for an hour and a half, in the process, be sure to remove the film and add it.
Peel the onion and chop with chili pepper into small cubes, mix with your hand and leave for ten minutes. We dip the tomatoes in hot water, peel off the peel, cut out the core and chop into a glass of a blender.
Grind into tomato puree. We shift into heated vegetable oil and pass for seven minutes. In the mutton broth we put the peppered onion, tomato puree and swollen rice.
Mix everything, add seasonings, squeezed garlic, tkemali, spicy homemade adjika. Boil for another eight minutes. Cover tightly with a lid and leave for one hour.
The spices and all the products included in the composition are infused, and the dish will sparkle with new flavors. Pour a large sack of greens into each plate and pour sour cream on top.
in several versions. Read and try to cook.
Barley porridge with meat in a slow cooker - traditional dishes according to simple recipes. .
Incredibly delicious with green radish, cucumber and carrots. It's very healthy and very, very tasty. An unusual combination of interesting flavors.
Soup with lamb in pots
Delicious rich soup can be cooked not only on the stove, but also spread out in portions in clay pots and simmer in an electrical appliance. Some housewives like this method better, you don’t have to fry anything, monitor the boil, and it also looks original on the table.
Components:
- Lamb pulp - 550 g;
- Potatoes - 5 pcs.;
- Carrots - 2 pcs.;
- Onions - 2 pcs.;
- Bulgarian pepper - 2 pcs.;
- Thyme - 0.5 tsp;
- Dill - a bunch;
- Tomato sauce - 4 tbsp. l.;
- Beans - 1 can;
- Salt - to taste.
Preparation: 165 minutes.
Calorie content: 117 Kcal / 100 g.
We wash the meat, cut it into cubes measuring two by two centimeters. Distribute evenly among the pots. Spread the peeled and chopped onion on top. Fill up to half the pot with water, cover with lids and immerse in a heated electrical appliance.
We prepare the rest of the products. We clean all the remaining vegetables, cut the potatoes into cubes, tomatoes, if large - into four parts, be sure to cut off the middle, pepper - into strips, eggplant - into bars. We open the canned beans and pour out the brine, you can take it both white and red, as long as it is dense, not mushy.
We take out the pots, report the products in the following order: potatoes, tomatoes, eggplant, beans, half a spoonful of sauce, seasonings, salt and again send it to the electric oven for forty minutes.
If you want to get a clear lamb broth, fill half the cauldron with water, bring to a boil, collect the foam, only then pour in another half of the liquid. Garlic croutons or oven-roasted loaf cubes will go well with any lamb soup. Have a delicious lunch and bon appetit!
It is traditionally believed that there is nothing better for soup than juicy young lamb meat, lamb soup is the most delicious and rich, especially if you cook it according to time-tested and many years of experience recipes. The best lamb soup- this is shurpa, the second most popular type of sum is considered to be piti - a national Azerbaijani dish based on lamb meat, followed by lamb meatball soup - kifta and other varieties of lamb soups.
Kharcho soup from lamb
To prepare the dish, you need about half a kilogram of lamb brisket, one onion, carrots, parsley root, a few pieces of tomato, sweet pepper, black pepper, garlic, rice, bay leaf and salt.
For soup, 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 should be fried in a deep frying pan along with onion 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. The same must be done with sweet pepper and rice. After the meat broth is ready, you need to add a mixture of tomatoes, peppers and rice to it. Cook until the rice is ready. Bay leaf, black pepper and crushed garlic are added to the already prepared 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 ordinary soup, it will take no more than 1 hour of constant monitoring of the dish to get excellent results.
Piti - delicious lamb dish
Petey- a kind of soup, one of the favorite dishes of oriental cuisine. In order 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, so 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 cooked separately, also served in pots, therefore, having given the idea of \u200b\u200bcooking a dish, you must first of all stock up on the necessary utensils.
Onions, meat, cherry plum and peas soaked for the right time are laid in the 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 laid out in a cauldron, the dish is again put in the oven, covered with a lid and stewed in this state for about 40 minutes.
If the water in the soup boils away, you need to add new water and continue cooking. At the final stage of cooking, add spices and seasonings, cool a little 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, with which it is covered in two layers.
Delicious and fragrant piti will decorate any dining table, cooking pots will give it an exotic look, so you need to stock up on them in sufficient quantities to be enough for each guest.
Lamb soup with homemade cheese
To prepare 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, ground black pepper and salt.
Lamb, along with the bones, is placed in a saucepan, poured with water and boiled over low heat. Chopped onion, bay leaf 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, you need to 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 was boiled and finely chopped vegetables are added in turn. All ingredients should be mixed and boiled 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 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 a simply excellent dish called Scotch Lamb Soup.
Lamb meat is laid out in a saucepan and cooked until tender for an hour, periodically the meat broth must be stirred and the foam removed with a special ladle. The broth should be salted, put one head of onion in it and boil. After the meat is ready, you need to add washed, peeled pearl barley and chopped vegetables to it. The meat is taken out of 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 completed, sprinkle the soup with chopped parsley, pepper, salt and pour into deep plates.
Lamb soup with cucumbers
What could be easier than making soup, but in fact, everything is not so simple, since the taste and richness of the dish depends, first of all, on how correctly the ingredients are selected, in what order they are thrown into the soup, how much time is allotted for cooking and preparing meat and vegetables.
To make lamb soup, you need 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 lamb meat again, 1 tablespoon of vinegar and cook for the next 5 minutes. At this point, 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, potatoes cut into large cubes, celery - in oblique lines, pepper into two halves. The garlic must be peeled and crushed in a garlic maker, and the greens should be finely chopped.
Boil the oil in a saucepan with a thick bottom, 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 saucepan, bring the soup to a boil and cook for about 7 more minutes.
At the very end of cooking, you need to 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 should be removed from the stove and let it brew 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
A real cook doesn't need too many ingredients for soup, just lamb brisket, onions, a few glasses of rice, yellow plums, ghee, parsley, pepper, and salt.
The brisket should be washed, cleaned of veins and fat, cut into small pieces. The meat must be put 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.
The onion must be cut very finely and fried in a frying pan in sunflower oil. Rinse rice, sort and leave for a while in cold water.
Boiled meat must be transferred to a saucepan, pour strained boiled broth, add fried onions, rice, washed yellow plums, salt and pepper, cook until rice is ready. As soon as the rice is ready, the soup must 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 soup, you need lamb pulp, its fat content should be maximum, several large juicy tomatoes, carrots, onions, parsley, sweet peppers, garlic, dill, bay leaves, vegetable oil, salt and pepper.
Lamb should be cut into small pieces, in the same way it is necessary to cut 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 in a few bay leaves, reduce the heat, but so that the meat constantly boils.
Tomatoes and peppers must be passed through a meat grinder 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 acquires a beautiful golden-red color, it must be removed from the stove and poured into plates.
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, zira, coriander, mustard seeds, paprika, parsley and salt.
Peas must be soaked in cold water overnight. Wash lamb, remove films and excess fat, pour water, put on the stove and bring to a boil, periodically removing the foam as it appears. Cook the meat for about 30 minutes, after which you need to add chickpeas and cook for another hour.
Cut the potatoes into slices, grate the celery root and carrots on a large grater, peel the hot pepper, remove the middle and finely chop along with the garlic. Prepared carrots and celery should be fried in a pan greased with a small amount of sunflower oil, add garlic to them and fry until the ingredients become soft.
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 the fried vegetables and hot peppers into the soup. Seeds of coriander, mustard and zira are ground in a mortar to a state of powdery mass and spread in soup along with paprika. Salt the soup and cook for another 8-10 minutes over low heat. The last ingredient to add to the soup is finely chopped parsley, which is tossed in the last minute of frying.
The finished dish must be removed from the stove, covered with a tight lid and let it brew for 10-15 minutes, then pour into plates.
So, there is absolutely nothing complicated in cooking lamb soup, the ingredients for it are basically 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 similar dishes is, of course, lamb, the choice of which is the most important in cooking lamb soup.
Soup cooked with the addition of lamb meat, rich, fragrant and tasty. This dish is impossible to spoil thanks to the qualities of this healthy meat. The soup is rich and nutritious. Bones from the back, shoulder blade or neck are suitable for the dish. If you want to get a clear broth, you should use large pieces. Lamb connoisseurs recommend cooking soup from female meat. Color helps to distinguish. In the female, it is darker, it has less fat and smells more pleasant than the meat of the male.
Shurpa: a classic recipe for lamb soup
Shurpa with lamb meat is an international dish. This is a complete meal that combines the first and second courses for lunch. Delicious and satisfying. For Uzbeks, it is a healing agent, as it combines lamb, hot peppers, and onions. Helps to get rid of colds. If you cook a dish in nature, use a cauldron. To feel all the charm and aroma of seasonings, making a rich soup, you need to cook it for a long time.
Ingredients:
- lamb - 1 kg;
- potatoes - 4 pcs.;
- garlic - 3 cloves;
- carrots - 2 pcs.;
- black pepper.
- cilantro;
- onions - 2 pcs.;
- parsley;
- salt.
Cooking:
- Cut lamb into cubes. For the preparation of shurpa, the meat of a young ram from the hip part is used. The main thing is that the pieces of chopped meat are large.
- Transfer the meat to a cauldron and pour water over it. The liquid should be 2/3 higher than the meat. Boil.
- Peel the onion, add the whole head, without cutting into pieces.
- Remove foam as it forms.
- Cook for an hour and a half.
- Add carrots and garlic. Boil for half an hour.
- Choose strong varieties of potatoes so that they do not boil soft during cooking. Clean and add to pot.
- Five minutes before the end of cooking, add herbs and spices.
Bozbash: traditional Azerbaijani lamb soup
The national dish of the Caucasian people is cooked on lamb broth and seasoned with vegetables. Gained popularity due to the use of mandatory ingredients: chestnuts and chickpeas (nat, chickpeas). We usually replace chestnuts with potatoes. Different vegetables are used depending on the season. Before adding to the soup, the meat must be fried.
Ingredients:
- lamb - 700 g;
- water - 5 liters;
- Bulgarian pepper - 3 pcs.;
- tomatoes - 3 pcs.;
- eggplant - 1 pc.;
- carrot - 3 pcs.;
- quince - 2 pcs.;
- cilantro - 30 g;
- parsley - 30 g;
- green onion - 30 g;
- zira;
- saffron;
- Turkish chickpeas - 120 g;
- coriander;
- basil;
- potatoes - 3 pcs.;
- thyme;
- black pepper;
- onions - 4 pcs.;
- salt;
- hot red pepper - 1 pod.
Cooking:
Like all Caucasian dishes, it is best to cook in a cauldron, but at home, a cast-iron pan with thick walls is also suitable.
- Soak the peas ahead of time.
- Wash the meat.
- Pour water into the cauldron and place the meat.
- Boil.
- Reduce heat and skim off foam.
- Sprinkle salt and pepper.
- Peel one carrot and onion, add to the broth without cutting.
- Prepare an hour.
- Cut the onion into thin rings.
- Peel the bell pepper from the stalk and seeds, cut into strips.
- Cut carrots into thin strips.
- Peel the skin off the eggplant, cut into pieces.
- Pour boiling water over tomatoes, put in cold water. Remove the skin, cut into pieces.
- After peeling the potatoes, cut into large pieces. To fill with water.
- Quince to get rid of the core, cut into slices.
- When the meat is cooked, remove from heat. Take out lamb, cut into pieces.
- When the broth has cooled, strain.
- Say wash, dry.
- Heat on high heat, add butter or mutton fat.
- Add meat and fry until golden brown, stirring regularly.
- Add onion. Fry until soft.
- Move the carrot. Simmer until done.
- Pour coriander and zira one pinch each.
- Add bell peppers and tomatoes.
- Simmer for 15 minutes.
- Pour the lamb broth into the fried mixture.
- Drain the liquid from the peas and add it to the cauldron.
- Put hot pepper and wait for boiling.
- Boil for half an hour.
- Salt. Transfer quince and potatoes.
- Boil 20 minutes. Sprinkle in saffron and basil.
- Remove from fire. Close the lid. Leave for half an hour.
Kharcho soup from lamb
This thick soup with a spicy flavor is sure to be prepared with lamb meat.
Ingredients:
- lamb brisket - 450 g;
- ground black pepper - 2 g;
- rice - 50 g;
- onions - 2 heads;
- hops-suneli - 2 g;
- sunflower oil - 2 tbsp. spoons;
- ground cinnamon - 2 g;
- cloves - 2 g;
- tkemali - 2 tbsp. spoons;
- tomato puree - 45 g;
- adjika - 15 g;
- garlic - 5 cloves;
- chili pepper - 7 g;
- cilantro - 25 g;
- water - 150 ml.
Cooking:
- Soak the rice ahead of time.
- Cut the brisket into pieces. Pour in water and boil.
- Finely chop the onion, sprinkle with freshly ground black pepper. Be sure to mix with your hands.
- Fry tomato puree in oil.
- Mince the garlic. Cut greens finely. Mix.
- Pour onion with pepper, rice, tomato puree into the broth.
- Cook until all foods are soft.
- Chili pepper cut into rings.
- At the end of cooking, transfer the tkemali sauce, herbs with garlic, suneli hops, cloves, cinnamon, adjika, chili peppers.
- Once it boils, cook for five minutes.
Lamb noodle soup
For the broth, the meat should be with a bone, it is good to use ribs. With them, the soup comes out tasty and rich.
Ingredients:
- lamb - 1.5 kg;
- carrot - 2 pcs.;
- onions - 2 pcs.;
- eggs - 2 pcs.;
- flour - 150 g.
Cooking:
- Separate the lamb from the bone, cut into small pieces. Wash. Together with the bones, place in water. Boil for an hour and a half.
- While preparing the broth, prepare the noodles. To do this, mix the eggs with flour. If the dough is sticky, add more flour. Roll out very thin. Cut into strips. When rolling out the dough, the table should not be dusted with flour, otherwise the liquid in the soup will not be transparent.
- Peel the onion from the husk, cut into rings.
- Grate carrots.
- Saute vegetables and add to broth.
- Stirring the soup constantly, place the noodles in batches. Boil 10 minutes.
Soup with lamb in pots
Ingredients:
- lamb - 700 g;
- potatoes - 700 g;
- carrots - 250 g;
- eggplant - 400 g;
- tomatoes - 400 g;
- Bulgarian pepper - 300 g;
- onion - 300 g;
- black pepper;
- peppercorns;
- thyme - 2 g.
- salt.
Cooking:
- Chop the onion.
- Peel the carrots and cut into circles.
- Cut the meat into small cubes, put on the bottom of the pot.
- Put a layer of carrots and onions on top.
- Add 4 black peppercorns.
- Pour in water to cover the vegetables in the liquid.
- Close with lids.
- Place in oven.
- Simmer for half an hour.
- Cut eggplant into cubes. They can be replaced with zucchini.
- If the tomatoes are small, just cut in half. If large - in pieces.
- Remove the seeds from the pepper and cut into pieces.
- Peel potatoes and cut into pieces.
- Add potatoes to each pot, eggplant, pepper on top. Then add tomatoes and thyme.
- To fill with water.
- Close the lid. Bake in the oven for an hour.
Boneless lamb is suitable for this dish. It is prepared using special noodles, in its absence, you can replace it with pasta or spaghetti. This soup is quick to prepare, it will take no more than an hour in time.
Ingredients:
- lamb fillet - 400 g;
- potatoes - 4 pcs.;
- celery;
- spaghetti - 500 g;
- cilantro;
- star anise;
- garlic - 5 cloves;
- carrot - 3 pcs.;
- tomatoes - 3 pcs.;
- onions - 4 pcs.;
- sweet pepper - 3 pcs.;
- saffron;
- tomato paste - 75 g;
- sunflower oil;
- parsley;
- dill;
- red sweet pepper;
- caraway;
- red hot pepper.
Cooking:
- Boil pasta. Place in a colander, rinse.
- Peel the onion, chop.
- Heat oil in a frying pan, add onion.
- Meat cut into pieces. Transfer to onion. Fry for seven minutes, stirring regularly.
- Peel the carrot, cut into pieces. Move to meat. Fill with tomato paste. Fry on low heat for 10 minutes.
- Remove seeds from peppers. Remove the skin from the tomato. Cut into cubes. To make the dish look beautiful, choose a different color of pepper.
- Transfer to meat. Fry five minutes.
- Pour two cups of water into the pan.
- Peel potatoes. Cut into pieces. Add to meat.
- Add all spices. This will make the sauce flavorful. Salt.
- Cover and boil for 15 minutes.
- Cut greens finely.
- Skip the garlic through the garlic press.
- Pour pasta with sauce, add garlic, sprinkle with herbs.
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