Caucasian lamb soups. Recipe: Delicious Lamb Soup

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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:

1. 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.
2. 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.
3. Add finely chopped chili peppers. Remove bay leaves.
4. Pour the dressing that was cooked in the pan into the broth with meat.
5. Cut prunes into small pieces, add to the dish.
6. 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:

1. 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.
2. If using potatoes, peel and cut into small pieces.
3. Wash and process meat, cut. Put in one pot or divide into portions.
4. Add chickpeas, chestnuts or potatoes to the dish. Fill with water to the very brim.
5. Close the pots with lids, put in the oven. Cook for an hour at 160 degrees.
6. Add pitted cherry plum, chopped onion.
7. Cut and rub the fat tail fat. Soak saffron in boiling water for 10 minutes.
8. Spread the bacon in 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:

1. Soak the chickpeas for 8-10 hours in advance.
2. 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.
3. Blanch the tomatoes, remove the skin. Clean the rest of the vegetables.
4. Cut the onion into half rings, potatoes, tomatoes and carrots into cubes.
5. 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.
6. If the broth has been cooking for an hour and a half, throw potatoes into it.
7. Chop up the greens.
8. Fry red peppers in the fat left after vegetables.
9. 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:

1. Put the meat to boil. When the water boils, add chopped greens, chopped garlic, peppercorns, bay leaf, spice mixture. Cook under the lid for an hour.
2. Peel and cut potatoes, carrots, two types of onions. Add to broth.
3. 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:

1. Soak the washed peas for two hours.
2. Let the rib broth boil for an hour, constantly remove the foam. You can strain.
3. Throw peas into the broth, cook for another half hour.
4. Peel and chop onions, carrots. Fry in vegetable oil.
5. 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:

1. 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.
2. Chop the onion, fry until soft.
3. Cut the tomatoes and bell pepper into thin slices, carrots into circles, potatoes into medium cubes.
4. After adding the minced meat back to the broth, put the capsicum there. Add Bulgarian and tomatoes.
5. After 10 minutes, put onions, carrots, potatoes in the shurpa.
6. 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:

1. Fry the meat in vegetable oil until golden brown.
2. Add chopped onion, tomato paste or juice, salt and pepper to the pan. Simmer for 10 minutes.
3. Transfer food to a bowl. Fill with two liters of water. Add pearl barley, bring to taste.
4. 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:

1. Place the meat in the multicooker bowl, add a liter of water, cook on the “Stew” program for an hour.
2. 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.
3. 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:

1. Cut the meat from the bone, chop, fry for a quarter of an hour.
2. Peel onions with carrots. Chop finely and add to the lamb for a couple of minutes.
3. Transfer the meat and vegetables to a large pot or cauldron.
4. Cut the pepper and eggplant into thin strips, and the tomatoes into cubes. Add them to the cauldron along with seasonings and chopped cilantro.
5. 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.
6. Put the lagman on a small fire, simmer for 40 minutes.
7. 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:

1. Pour the meat with two liters of water. Start cooking the broth. When it boils, put the peeled onion (whole), seasonings into the pan.
2. Grind carrots, sweet peppers, tomato without skin, greens.
3. Remove meat and onion from broth. Put the carrots there, cook for 10 minutes.
4. 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.

1. 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.
2. Better take meat on the bone. If possible, chop it before cooking.
3. Add more spices and herbs to the dish.

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Lamb Soup: Delicious Recipes

Rich lamb soup with vegetables is what you need for a hearty lunch! Try it!

Mutton piti soup is considered a traditional dish in Azerbaijani cuisine. An indispensable ingredient is Turkish (mutton) peas. Such a hot dish will appeal to relatives and guests. Quince combined with juicy lamb will give an interesting and unusual taste to vegetables. The soup can turn out both liquid and thick in the form of a roast. This moment depends on the number of components and the added liquid during the cooking process. Our step-by-step recipe with photos will teach any cook how to cook this famous first course.

• lamb - 500 gr.,
• onion - 2 large heads.,
• tomato - 1 large.,
• quince - 1 pc.,
• dry chickpeas - 100 gr.,
• potatoes - 5 pcs.,
• salt,
• black peppercorns,
• greens (parsley, dill).

Cooking time is approximately 2 hours 30 minutes. The number of servings is 6.

For soup piti, you need to choose the right lamb. It should be with a pleasant aroma of light color with yellow fat. To the touch, the meat is soft, elastic and elastic.

Before cooking, dry chickpeas should be soaked in cold water for 10 hours. This will make the bean soft and boil quickly.

Peel the onion from the husk, rinse with running water, cut into rings, then cut into half again.

Wash lamb meat thoroughly, dry from excess liquid, cut into small pieces.

Wash, cut the quince into cubes.

Remove pre-soaked chickpeas from the water, pass through a sieve so that it is completely dry.

Take a deep metal pan and put all the ingredients in it in the form of layers. First, onion half rings should be placed on the bottom of the container, then lamb, quince and chickpeas (chickpeas). After that, the saucepan should be about half filled with boiling water so that the liquid covers all the components. Put on the stove over high heat, wait until it boils, then reduce the heat to a minimum and leave to simmer under the lid for 2 hours.

Peel potatoes, rinse, cut into medium pieces.

After that, you need to wash the tomato and cut it into large pieces.

30 minutes before cooking, add potatoes and tomatoes to the soup, add salt and black pepper.

Soup piti is ready to serve. Eat only hot, sprinkled with finely chopped herbs (dill, parsley).

Recipe 2, step by step: delicious lamb soup

Easy to prepare and very tasty lamb dish.

• Lamb - 300 g
• Noodles - 100 g
• Carrots - 2 pcs.
• Onion - 2 heads
• Salt, spices - to taste

Pour lamb with cold water (2 liters) and cook for 1.5 hours.

Peel the carrots and onions, chop coarsely and add to the meat, cook for another 30 minutes.

Remove the lamb, cut into portions and put back into the broth. Add noodles and cook for 5 minutes.

Bon appetit.

Recipe 3: Azerbaijani lamb bozbash soup

Azerbaijani bozbash soup can be prepared in a variety of ways. It can be low-calorie or, conversely, very satisfying and deep.

To prepare the dish, fresh lamb or pork is used, the meat is formed into meatballs or served in boiled pieces. At home, it is very easy to cook bozbash soup with fresh tomatoes and zucchini. Quince or plum is often used as an additional ingredient for meat. We will use not only dried fruits, but also freshly frozen redcurrant juice.

A detailed step-by-step recipe for making bozbash with a photo, which is presented below, will tell you about one of the ways to cook Azerbaijani soup with pieces of fried lamb. Such a bozbash can even be served on the festive table. It is best to use fresh parsley and green onions as a decoration, and serve the dish deliciously with fresh fragrant garlic croutons.

• lamb - 1 kg brisket
• chickpeas - 350-400 gr
• onion - 2-3 pieces
• vegetable oil - 2 tbsp.
• tomato - 4 pcs
• potatoes - 4-5 pcs
• dried fruits - 250-300 gr
• green beans - 250-300 gr
• cilantro - to taste
• parsley - to taste
• salt - to taste
• ground black pepper - to taste
• blackcurrant juice - 1 tbsp.
• zucchini - 2 pcs

Soak the chickpeas overnight in cold water. This will allow you to quickly boil the peas. Drain the water from the pan, fill it again with water and put the chickpeas to boil over medium heat. The process takes approximately 2 hours.

Boil a piece of lamb so that it is only half cooked. It is best to use soft brisket, but you can also use other parts of lamb. We leave the broth: we will still need it.

Boiled meat cut into large pieces.

We heat a frying pan with a thick bottom along with vegetable oil, add pieces of meat to it so that they do not touch each other. Fry lamb until golden brown on both sides. It is best to fry the meat in portions, because the pieces are quite large.

Peel the onion and cut into rings. Fry the onion in the pan in which the meat was cooked before. There is no need to add oil: it has released enough fat for cooking. As soon as the onion acquires a transparent golden hue, add all the lamb to it and mix the ingredients.

We wash the tomatoes and lower them for 1-2 minutes in boiling water. We rid the vegetables of the skin, chop and add to the pan with meat and onions. If there are no ripe and tasty tomatoes, then you can use ready-made tomato paste.

An ingredient is always added to bozbash, which will be responsible for the acidity of the dish. For this purpose, you can use plums, quince or a green apple. You can also add currant juice to the pan, as in our case.

In the broth in which a piece of meat was boiled, add peeled and halved potatoes, put the pan on the fire.

We defrost the string beans and send it to the potatoes, add the zucchini cut into half rings there.

We soak the existing dried fruits in advance, and then send them to the boiling broth.

Add the contents of the pan to the broth and mix all the ingredients thoroughly. Cover the pan with a lid, reduce the heat and simmer the bozbash for 40 minutes until tender. Salt and pepper the dish to taste.

At the end of cooking, add boiled chickpeas. The dish is served hot with fresh herbs, sour cream and spicy croutons. Azerbaijani lamb bozbash soup is ready.

Recipe 4: Lamb Soup with Vegetables (Step by Step)

Lamb soup with vegetables is the perfect combination of the right ingredients, which with the help of your magic hands turn into a divine first course with a spicy flavor and a very pleasant aroma. Despite the small amount of products, this miracle turns out to be quite satisfying, nutritious and appetizing!

• Lamb on the bone (shoulder, neck or back) 500 grams
• Purified water 4 liters
• Potatoes 5 pieces
• Carrot 1 piece
• Onion 1 piece
• Sweet pepper 1 piece
• Garlic 3 cloves
• Hot red chili pepper (dried) 1 piece (length 2 centimeters)
• Salt to taste
• Greens (cilantro, parsley or dill) to taste (for serving)
• A mixture of dried spices for soup (red pepper, allspice, black pepper, cloves, marjoram, thyme, turmeric, sage, thyme, basil, ginger, bay leaf) to taste

So, you have decided to cook lamb soup? Then you should buy the right meat! For this purpose, it is better to use the shoulder blade, neck, and also the back. During the selection, we carefully feel the piece we like with our fingers, it should be pink, resilient, elastic, with a white fat layer and a pleasant smell without mustiness, as well as rot. Then we check with the seller the age of the slaughtered animal, the ideal option is a lamb from 8 weeks to 3 months old, but a one-year-old individual will do, although it will take longer to cook.

When the choice is made, we bring the lamb home and rinse thoroughly. Then we spread it on a cutting board, cut off excess fat, film, as well as small bones from a piece, which very often remain on the meat after chopping the carcass. After that, we cut it into portioned pieces ranging in size from 3 to 5 centimeters, but more is possible, it all depends on your desire.

We shift them into a deep bowl, fill it with ordinary running water and leave it in this form for 2 hours. Thanks to soaking, almost all the ichor will go away and the remaining debris in the form of wool will be easier to wash.

After the right time, we wash the pieces of meat again, put them in a deep saucepan, fill with purified water and put everything on a strong fire. After boiling, we reduce it to a small level and, using a slotted spoon, remove the first gray foam from the surface of the bubbling liquid - coagulated protein.

Then we cook the broth under a covered lid for 1.5–2 hours until the lamb is fully cooked, while every 10–15 minutes we carefully remove the noise so that sediment does not rise from the bottom of the pan, then the soup wakes up transparent.

While the meat is cooking, using a clean knife, we rid the sweet pepper of the stalk and gut it from the seeds, and peel the rest of the vegetables. Then we wash these ingredients together with herbs, dry them with paper kitchen towels, put them on a cutting board and continue cooking. We immediately cut the potatoes into large cubes or pieces up to 3-3.5 centimeters in size, send them to a bowl of cold running water and leave it there until use so that it does not darken.

We chop carrots and onions into slices, cubes or straws 5-6 millimeters thick, sweet pepper into large pieces from 1.5 to 4 centimeters long, and finely chop the greens with garlic and arrange the cuts on separate plates.

After 1.5–2 hours, we check the readiness of the meat, insert the prongs of the fork into one of the pieces. If they enter smoothly, without pressure, put salt, coarsely chopped potatoes into the broth to taste and cook it for 20 minutes, the pieces should boil well. After that, add onions and carrots there and cook everything at a medium boil for another 10 minutes.

Then we send sweet peppers, whole chili, garlic, a mixture of dried spices for soup and, if necessary, a little more salt into the pan. Then we cook the first hot dish for 5 minutes, remove the chili pepper from it, turn off the stove, cover the fragrant dish with a lid so that a small gap remains, and let it brew for 20 minutes.

Then, using a ladle, pour the soup in portions on plates, sprinkle with fresh finely chopped herbs and serve.

Lamb soup with vegetables is served hot as the first main course for dinner. It is poured in portions on deep plates, seasoned with fresh dill, parsley or cilantro and served with fresh homemade bread of any kind or pita bread. If desired, this dish can be supplemented with a salad, as well as sliced ​​\u200b\u200bfresh, pickled or pickled vegetables. Enjoy delicious and simple food!

Bon appetit!

Recipe 5: lamb soup at home

Delicious lamb soup with vegetables. Served hot.

• cilantro 4 sprigs
• Basil 3 branches
• Dill 5 branches.
• Celery 5 branches.
• White cabbage 200 g
• Zucchini 2 pcs
• Lamb 300 g
• Onion 2 pcs
• Bulgarian pepper 2 pcs
• Salt 2 tbsp

To begin with, peel the bell pepper from the seeds, removing the middle and cut into short strips.

Cut the cabbage so that it is convenient to eat and it does not fall off the fork (that is, not too long and large).

I recommend peeling the zucchini, although this is not necessary. In addition, choose small zucchini, without seeds inside, or they will have to be cleaned out. Cut the zucchini into small cubes.

Greens also cut not large, all at once. Just set aside the cilantro - you won't be cooking it.

Cut the onion into too large and not small - into quarter circles.

Boil the mutton broth for 2-3 hours, salting it. Strain it several times. Remove the meat from the bone and cut into large cubes. Boil the broth, throw in all the vegetables and herbs (except cilantro), the meat is also next. Cook until done.

Serve the finished soup warm, just before serving, season with chopped cilantro on top. Eat for health!

Recipe 6: Scottish Lamb Soup (with photo)

• Lamb 1 kg
• Water 5 l
• Rutabaga 1 pc
• Carrot 2 pcs
• Celery 1 pc
• Leek ½ stem
• Parsley (greens) 30 g
• Pearl barley 120 g
• Allspice 5 peas
• Salt 15 g

Put the meat, chopped leek, celery, black pepper and a bunch of parsley in a saucepan and cover with water. Lamb is better to take on the bones, for example, the neck.

Then we extract the meat, it will need to be separated from the bones and cut into pieces.

Strain the broth through a sieve into a soup pot.

We put the pot with the broth on medium heat, add pearl barley, carrots cut into rings, rutabaga cut into cubes. Cook together for another hour.

Add meat at the end of cooking.

Recipe 7: Lamb Soup with Cauliflower

• lamb on the bone - 1 kg;
• potatoes - 3-4 pcs.;
• cauliflower - 300 gr.;
• onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• carrots - 1 pc.;
• pasta in the form of stars - 100 gr.;
• parsley - 1 bunch;
• sunflower oil - for frying

I already had the lamb broth ready, the rest of the ingredients that we need in the photo

Cut vegetables (peppers, onions and carrots)

and overcook them for just a little about 10 minutes, that is, the vegetables will be stewed, and not fried.

cut potatoes into cubes and throw into boiling broth

cut cauliflower into florets

and also throw into the broth, let it cook for 10 minutes.

after 10 minutes throw pasta

as soon as they boil boil we throw vegetables

meat removed from the bone and chopped

and chopped greens

As soon as everything boils, we immediately turn it off so that the pasta does not boil soft, let it stand for about 15 minutes, so the pasta will already reach, and pour it into plates.

Recipe 8: Lamb Soup with Tomatoes and Garlic

Lamb soup is hearty and nutritious. But because of its specific taste, not everyone likes it, although I don’t understand why. Because my family loves it. Soup from lamb and seasonal vegetables in Central Asia is called. My version of cooking this first lamb dish looks like this.

• lamb (pulp with bone) - 800 g
• multi-colored bell pepper - 3 pieces
• onion - 2 pieces
• carrots - 1 piece
• garlic - 5-6 cloves
• allspice - 3-4 peas
• black, red pepper - 5-6 peas
• potatoes - 3 pieces
• tomatoes - 2 pieces
• salt to taste.

Wash the lamb well, put in a saucepan and pour three liters of cold water. Bring to a boil, remove the resulting foam, salt and cook the meat for 1.5 hours over low heat. In fact, this time is approximate and depends on the rigidity of a particular cut of lamb. The meat should become soft, moving away from the bones. Or just about to reach the state of readiness. Then you can start laying vegetables.

Peel the onion, wash, cut in half and cut into half rings.

Put the onion into the boiling broth.

Peel the carrots, wash and grate on a coarse grater.

After boiling again, put in the broth, mix.

Peel potatoes, wash and cut into small sticks. Add potatoes to the pot and bring the broth to a boil.

Wash the sweet pepper, cut in half, remove the stalk with seeds and cut into small strips (it is not necessary to use pepper of different colors, you can get by with one green one, it just looks more beautiful with colorful pepper).

After the soup boils, add chopped pepper, salt, put allspice and peppercorns, mix.

Boil everything for 5-7 minutes. Wash the tomatoes, scald with boiling water, pour over with cold water, remove the skin and cut into small pieces (there were no large tomatoes at home, I had to use cherry tomatoes, you don’t need to remove the skin from them).

Peel the garlic cloves, cut into thin slices.

Put the tomatoes and garlic into the broth and continue to cook the lamb soup for about 10 minutes. If desired, lamb meat can be removed from the pan, separated from the bone and cut into pieces. Then put back into soup. If you like spicy dishes, you can add chopped hot peppers to the soup when you put in the tomatoes. Pour the finished soup with lamb and vegetables into bowls, sprinkle with chopped herbs on top, cilantro will come in handy.

Lamb differs from any other meat, first of all, in its unique taste. Some people like it, some do not, so this dish is far from for everyone, but only for those people who do not have an aversion to the special taste of lamb. Lamb is very popular in the east and among the peoples of the Muslim world, which is why lamb first courses correspond to these nationalities. In this article, our top chefs share their experience of making lamb soups with photos and step-by-step instructions.

Kharcho lamb soup

Ingredients:

• Lamb - 500 Grams
• Rice - 4 Art. spoons
• Onion - 2-3 Pieces
• Garlic - 2–3 Pieces
• Tomatoes - 4 Pieces
• Salt - to taste
• Black peppercorns - to taste
• Parsley - to taste
• Dill - to taste
• Basil - to taste
• cilantro - to taste
• Bay leaf - 4 Pieces
• Vegetable oil - 3 Art. spoons
• Water - 2 Liters

Cooking

Wash and cut the meat into small pieces. Then we put it in a saucepan and fill it with water. We put the broth to boil for 60-90 minutes, in the remaining 30 minutes you can add greens.

An important point (!) Follow the broth, as soon as the foam begins to approach, it must be immediately removed and the fire reduced so that everything cooks in a slightly gurgling mode.

While the meat is cooking, prepare the tomatoes. We do it this way: wash the tomatoes and pour them with boiling water completely. Remove the skin from them and cut into cubes. We do not waste time, the meat is cooked, and we do not stand still. Cut the onion, throw it into the pan, after pouring vegetable oil there. Fry until golden brown. After that, add a couple of tablespoons of broth to the onion and leave it on low heat. After 5 minutes, add the previously prepared tomatoes and leave for another 10 minutes.

The meat is almost cooked, which means it's time to add the contents of our pan to the pan and wait until the broth boils, after which we add the rice. The broth should boil again and now you need to reduce the heat and let the soup boil. After a couple of minutes, add the bay leaf, basil and peppercorns. Cook for another 5 minutes.

The soup is almost ready, it remains only to add garlic, parsley, dill and cilantro. Cook for another 2 minutes and let it brew for about 1 hour. Then your soup is ready.

Soup with lamb and mash

Lamb ribs or lamb neck are suitable for making soup broth. Cook the soup over low heat, skimming off the foam so that the broth is clear. Mash before laying in the soup can be filled with water and left for a few. Then it will cook very quickly.

Ingredients:

• lamb ribs - about 800g
• water - 2.5 l
• onion - 2 pcs.
• carrots - 1 pc.
• tomatoes - 4–5 pcs.
• vegetable oil for frying
• mash - 3/4 cup
• suneli hops - 1 tsp
• pepper (peas) - to taste
• salt - to taste
• fresh herbs - to taste.

Cooking

Rinse mash, pour cold water and leave for several hours or overnight.

Rinse lamb ribs, put in a saucepan and cover with water. Bring to a boil and drain the water. Wash the ribs again, return to the pot, add water and bring to a boil again. Reduce the heat to a minimum and cook the broth, removing the foam with a slotted spoon. Salt the broth, add a whole peeled onion, peppercorns and cook covered over low heat for 1.5–2 hours.

Add mung beans to the finished broth and continue cooking. At this time, cut the second onion into thin half rings, the tomatoes into slices, and the carrots into strips. Wash the sweet pepper, cut in half and cut into strips.

Fry the onion in vegetable oil until golden brown. Then add the carrots and fry for a few more minutes until they are soft. Finally, put the tomatoes, sweet peppers into the pan, season the vegetables with salt and simmer until the excess moisture has evaporated.

Add suneli hops to vegetables and mix. When the meat in the broth becomes soft, add the fried vegetables to the soup. Boil over low heat for about 10 minutes. Remove lamb ribs soup with mung beans from heat, add chopped greens and mix. Cover with a lid, let the soup brew for 10 minutes and serve the dish to the table.

Shurpa: 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 are preparing a dish in nature, then 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:

• Garlic - 3 cloves;
• Carrot - 2 pcs.;
• Lamb - 1 kg.;
• cilantro;
• Onions - 2 pcs.;
• Parsley;
• Potato - 4 pcs.;
• Salt;
• Black pepper.

Cooking:

1. 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;
2. Transfer the meat to a cauldron and pour water over it. The liquid should be 2/3 higher than the meat. Boil;
3. Peel the onion and add whole to the soup;
4. The foam is constantly removed with a spoon;
5. Cook for an hour and a half;
6. Add carrots and garlic. Boil for half an hour;
7. Potatoes should be chosen strong varieties, which do not boil during cooking. Clean and add to the cauldron; Five minutes before the end of cooking, add herbs and spices.

Lamb broth soup with Brussels sprouts

Our hostesses rarely use Brussels sprouts. However, many dishes, such as lamb soup, will benefit if the recipe contains some kind of ingredient that is not the most delicious for someone. But this vegetable contains a lot of useful vitamins, the high content of vitamin C is especially important.

Ingredients

• lamb meat 800 g;
• Brussels sprouts 700 g;
• rich meat broth - about a liter;
• sour cream 100 g;
• garlic;
• dill;
• olive oil;
• caraway;
• mustard;
• pepper and salt.

Cooking

Cut the meat into small pieces, as well as chop the onion, garlic.

For cooking, take a good deep pan. Fry chopped meat in olive oil, add onion and garlic, and then put cumin, mustard seeds, mix everything thoroughly, salt. Now you can add broth to the vegetable mixture and cook the workpiece for about an hour and a half.

Cabbage cooks very quickly, so it is added at the end, determining fifteen minutes for cooking.

Of course, the vegetable is pre-peeled and cut. To serve, we prepare a delicious sour cream dressing, adding seasonings such as black pepper, salt and dill to the main ingredient.

Shulyum with lamb and vegetables

Shulum is a thick and rich soup in meat broth with various vegetables. Very, very fragrant, very, very rich and incredibly tasty! Often such a soup is cooked on a hunt with game, on a fire with smoke. Imagine how delicious it is! Shulum is not shulum without fragrant greenery, so prepare a large bunch.

Ingredients

• lamb on the bone 700 gr
• potatoes 3 pcs
• onion 1–2 pcs
• tomatoes 2 pcs
• eggplant 1 pc
• carrots 2pcs
• garlic 3 tooth
• sweet pepper 1 pc
• hot chili pepper 1 pc
• green cilantro, parsley, dill large bunch

Cooking

1. Cut the lamb into large pieces, add water and cook for 1-1.5 hours over low heat. It is better to take with a bone, so it will turn out rich and fragrant. Remove the foam, salt a little at the end.
2. While meat and shulum broth are cooking, fry onions and carrots until golden brown.
3. The broth is ready, put coarsely chopped potatoes into it and cook for 10-15 minutes.
4. Then add carrots with onions, tomatoes, sweet and hot peppers, diced. Bring to a boil and cook for 5-7 minutes. Cut the eggplant into large rings, and then into quarters. Send them to Shulum.
5. Boil the shulum until the potatoes are ready on low heat. At the end, bring the taste of the soup to the desired salt. Grind a bunch of greens and garlic. 1-2 minutes before readiness, put greens and garlic into the shulum. Let it brew for 10-15 minutes. Bon appetit.

Soup with lamb and spinach

Ingredients

• lamb - 1000 g
• beets - 1 pc.
• carrot -1 pc.
• spinach - 1 bunch
• cabbage - 200 g
• onion - 1 pc.
• lemon juice - 1 tbsp. l.
• tomato puree - 200-300 g
• garlic - 3 cloves
• potatoes - 5-6 pcs.
• greens bay leaf - 2-3 pcs.

Cooking

Rinse the meat well and place in a bowl. Pour in cold water and bring to a boil. Then we remove the foam, as much as possible, and then cook until tender, at least 2 hours. There is time to prepare the rest of the products. We do this about half an hour before the meat is ready.

Finely chop the cabbage. Wash the spinach under running water and finely chop. Wash, peel and grate beets and carrots on a coarse grater. We clean the onion from the husk, wash and finely chop. Wash potatoes, peel and rinse again. Cut into small pieces. Put the grated beets in a small saucepan and add the tomato puree, 1 glass of water and lemon juice. We put on fire and simmer over low heat for no more than ten minutes.

Meanwhile, the meat is cooked. We filter the broth, and cut the meat into small pieces and return it to the broth. Salt and pepper to taste and add bay leaf. After that, put the grated carrots and onions. Cook for no more than 15 minutes, and then add spinach and cabbage. After another 10 minutes, add beets stewed in tomato puree and chopped potatoes to the pan.

Cook for about 25 minutes until the potatoes are cooked through. At this time, we clean the garlic, wash it and pass it through the garlic maker and, at the end of cooking, add it to the borscht. Cover with a lid and remove from heat. Let it brew for another 10-15 minutes. Season the finished borscht with sour cream and sprinkle, if desired, with finely chopped herbs.

Turkish soup with lamb

Ingredients

• 300 g lamb pulp
• 1 medium onion
• 1 medium carrot
• 2 l meat broth
• 2 tbsp. butter spoons
• 2 tbsp. tablespoons of wheat flour
• 2 egg yolks
• 2 tbsp. spoons of lemon juice
• Ground red pepper

Cooking

1. Wash the lamb, dry it, cut into small pieces. Peel onions and carrots. Pour the broth into a saucepan, put the meat and vegetables, bring to a boil and cook over low heat for about 3 hours, periodically removing the foam.
2. Remove the pan from the heat, remove the meat, strain the broth. Cut the meat into very small pieces, return to the pan along with the broth.
3. Heat the butter in a frying pan, fry the flour on it without changing the color. Add beef broth one tablespoon at a time until you get a smooth, thick sauce. Pour the sauce into the soup pot. Stir.
4. Beat egg yolks with lemon juice, dilute with a small amount of broth, pour the mixture into a saucepan, salt to taste. Remove from fire. Sprinkle with crushed red pepper when serving.

How to choose the right lamb

• Choose meat of a light shade, with white elastic fat. Remember that red, wiry or loose meat with yellowish fat is found only in old sheep, and when cooked it will be too dry and tough. The most delicious dishes are obtained from a young lamb.
• The unpleasant smell of meat should alert - this indicates either the respectable age of the animal, or that the ram was not castrated, which significantly worsens the taste of the dish.
• For cooking, take the neck, shoulder, brisket, for frying - the back leg, for cutlets - the shoulder blade and the neck part, for baking - the kidney part and the back leg, for pilaf and stew - the shoulder blade and brisket, for chops - loin and sirloin.

Secrets of cooking delicious lamb

Even the most delicious lamb soup recipe requires special attention and knowledge of certain subtleties:

1. Do not keep the meat on fire for too long, otherwise it will become dry.
2. The ideal option is roasting meat in a sleeve or foil, as this method makes the lamb refined and tender.
3. Before cooking, marinate the meat in any sauce - for example, in a sour apple with garlic, which will kill unpleasant odors and give the lamb a piquant flavor, and the apple will soften the meat and enrich its taste. Marinades with olive oil and red wine, yogurt and cardamom, lemon with herbs, soy sauce and seasonings are popular. The minimum marinating time is 1 hour, and on average it is recommended to marinate meat for 10–12 hours, depending on the age of the ram.
4. Lamb goes well with cumin, thyme, oregano, marjoram, rosemary, parsley, ginger, mint and saffron. Many people add thyme, curry, mustard, juniper, barberry, cilantro and cinnamon to marinades, and cooks advise not to spare spices, seasonings and fragrant herbs for meat, which enrich its taste and aroma.
5. If you put a piece of lamb fat down when frying, the meat will be tastier.
6. Serve the lamb on the table immediately, otherwise the fat will harden, and the dish will turn out tasteless. For piquancy, you can coat the finished meat with garlic, spices, mustard, horseradish and sprinkle with herbs.

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.

Some soups of national cuisines from mutton contain a lot of vegetables and fruits that are seasonal. Therefore, for starters, it is better to master simple and well-known soup recipes. Having mastered elementary cooking techniques, you will learn how to cook rare national dishes.

Lamb soup, when properly prepared, will not have a specific taste and aroma. The main thing is to choose the right lamb. For soup, it is best to take lamb on the bones, 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 involve adding plums, nuts, cherry plums, tomatoes, etc. to the soup. But shurpa is considered one of the most famous and popular lamb soups.

What is a shurpa?

Shurpa is a lamb soup, which differs from other soups in high fat content, a large amount of fresh herbs and spices, 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 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 is impossible to say that this soup comes from any one country. It is commonly called a dish of oriental cuisine.

This dish was prepared both in mountain ranges and in 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 in almost every recipe there is a red hot pepper. In addition, fresh herbs are considered indispensable ingredients, namely: kenzu, parsley and dill. In Uzbekistan, basil and zira are also added to the soup.

How to cook shurpa?

Before you start cooking soup, you need to learn how to choose the right meat. Lamb should have a light pink color, its fat layer should be white and uniform. If the meat will have a bright and rich red color, and the fat will be 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.

For cooking soup, the degree of freezing of lamb also plays an important role. It is best to cook 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 lamb by pressing the meat with your finger. The resulting hole 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 thawing.

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

1 kg lamb on the bone,

2 large bell peppers,

2 large onions

3 carrots

5 large potatoes

20-30 g of seasoning for shurpa,

1 tablespoon of zira,

3-4 garlic cloves,

1 bunch of parsley

1 bunch of basil

ground black pepper,

red hot pepper optional.

The first stage of preparation

The first step in cooking is to prepare the meat. Lamb meat has inedible films and tendons, so they need to be removed. The meat must be washed under running water before being sent to the pan. Send the prepared piece of meat to a pot of cold water. 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 that 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 on the smallest fire for 1.5-2 hours. At the same time, you need to salt the broth at the very end, 15 minutes before full readiness

Second phase

At this stage of cooking, you need to prepare all the vegetables that will be included in the soup.

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

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

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

Third stage

Having done all the manipulations with 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 skim off the fat while boiling the broth. The collected fat is further 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 goes to the pan. Fry the onion along with the meat for 2-3 minutes, so that it becomes transparent and soft.

Carrots, bell peppers and tomatoes are added to these ingredients. All this vegetable-meat mixture should be fried for 5 minutes. When the vegetables give up their juice and aroma, you need to add spices and cumin.

Fourth stage

Next, the fried vegetables and lamb should be put in a saucepan. In this case, it is desirable to pre-filter the broth through a sieve with gauze. It will be as transparent as possible and without flakes. Strained broth is poured over vegetables and meat. If necessary, water can be added 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 ground pepper, red hot pepper and salt. Next, coarsely chopped potatoes are sent to the soup. The soup should cook for another 15-20 minutes, until the potatoes are completely cooked.

5 minutes before readiness, throw fresh basil and parsley into the shurpa. You can add minced garlic for a stronger taste.

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 like a thick porridge than our usual thin soup. Mastava is a dish that also has its own history, so it was cooked in the cold season in ancient times. This soup is quite high-calorie and satisfying, as it includes:

0.5 kg lamb ribs,

200 g potatoes

1 carrot

100 g round rice,

1 garlic clove

1 chili pepper

Bay leaf,

black peppercorns,

spices to taste.

Before cooking 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 can also work. 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 ingredient adds thickness to the soup. It is undesirable to take basmati rice or steamed long rice, since the starch content in these types of rice is much less.

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

The first stage of preparation

The first step in cooking is to boil the broth. To do this, the ribs are poured with 1-1.5 liters of cold water. In the water for flavor, you can add a few black peppercorns, 2-3 bay leaves, 1-2 cloves. They should be cooked over low heat, while periodically you need to remove the film. The smaller the fire, the more transparent the broth will be. They should cook for 2 hours. During this time, they are completely welded.

While the ribs are cooking, you need to chop the garlic and chili peppers. To make the mastava not too spicy, you need to remove the seeds from the pepper. If you like spicy dishes, then you can cut the pepper along with the seeds. Cut the pepper into thin circles, 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, choose a saucepan or a frying pan with a thick bottom. Throw the ribs only on the heated vegetable oil.

They should be well cooked 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 pepper to the ribs. Saute until peppers and onions are soft.

Third stage

After frying the ribs with vegetables, send to the pan, 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, stir the soup occasionally to keep the rice from sinking to the bottom of the pot. While the rice is cooking, you need to start cutting vegetables. Cut the tomatoes into small slices, cut the carrots and potatoes into centimeter cubes.

Fourth stage

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

Only after that you can add potatoes 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 the pan. To make the mastava even thicker, it needs to be infused for 10-15 minutes.

Soup broth secrets

In order for the taste of the soup to be brighter and richer, you need to properly cook the broth. Therefore, novice cooks need to remember a few secrets of making lamb broth.

1. For cooking lamb soup, the following are suitable: neck, ribs, drumstick, brisket, shoulder blade. If there is no bone in the piece of meat, then the broth will turn out to be less fragrant.
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. At the same time, it must 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. So that the broth is not cloudy, you need to cook it after boiling without a lid. If the pan is covered, the released vapors will condense again on the lid. They will get into the soup, which will lead to cloudiness of the broth.
5. For those who follow their figure, it is advisable to boil 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, add bay leaf, black peppercorns, coriander and cloves 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 stand out, so the meat will seem to be sealed.
9. The average cooking time for lamb broth is 1.5-2 hours. The duration of cooking depends on the size of the meat, its integrity and the size of the fire. The smaller the meat is cut, the faster it will cook.
10. You need to salt the broth only at the end of readiness. If it is salted at the beginning, then a large amount of water and extractive substances will evaporate from it, which give the finished dish a pleasant taste and aroma.