Lamb soups: recipes, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook lamb soup? What ingredients are needed for this? You will find answers to these and other questions in the article. Lamb soup is a traditional oriental dish. Due to religious and cultural characteristics, this dish has been cooked there for a long time.

Description

What is lamb soup? Russian soups in the old days were called stews, and only Peter I began to call foreign dishes soups. Later, almost all stews began to bear this name.

Today there are about 150 kinds of soups. They are divided into almost 1000 recipes, and each of them is cooked by different nations in its own version. Lamb has been considered an Asian preference for many centuries, so soups made from it have Asian roots at their core. Although soup is considered a dish only for settled peoples.

Only Uzbek shurpa is an exception, which is more like a second course, although it is considered a soup. One of the important properties of lamb soups is that they are served with an impressive amount of spices and herbs. Their composition varies according todepending on the area, but almost always includes dill, pepper, parsley and cilantro.

Preparing food

Cooking lamb soup is a very interesting process. Much attention here should be paid, of course, to meat. As a rule, this should be a bone taken from the back, shoulder blade or neck of the animal. If it is cut across the bone, the broth will contain brain fluid, which will make it more rich.

From large pieces you will get a clear broth. Meat connoisseurs advise taking the meat of a female ram to prepare the dish we are considering. It differs from male meat in that it has less fat and is darker in color. It also smells much nicer.

Preparing dishes

Asian soups have always been prepared in a pot or cauldron. In the home kitchen, they usually take a simple enameled pan. If you are making a thick soup, it will taste much better in a thick, heavy bowl.

Sometimes lamb is fried separately. To do this, you need to have a frying pan. Although you can combine cooking in a cauldron: fry the meat first, and then complete the creation of the soup in it.

Shurpa: traditional soup

Consider the recipe for a delicious lamb soup. Real shurpa is an international dish and a full meal. This delicious, hearty Central Asian dish is considered the pearl of Oriental cuisine.

Uzbeks say that shurpa has healing qualities, because thanks to the combination of hot pepper, onion and lambyou can easily get rid of colds. Some nationalities cook this dish without red pepper. They add fruit to it to make the soup even softer.

Shurpa in nature should be cooked in a cauldron. You can also use a pot on a fire for this purpose. If you cook shurpa at home, take a regular saucepan. You will spend a lot of time making this soup, but in the end you will get a soup with a unique aroma of garlic and spices. So, we take:

• 1 kg lamb;
• a couple of carrots;
• three potatoes;
• two onions;
• three cloves of garlic;
• cilantro;
• parsley;
• pepper;
• s alt.

How to cook?

Many housewives claim that shurpa is the most delicious lamb soup. To create it, follow these steps:

1. Cut the meat into portions. By the way, the soup is prepared in a cauldron in nature from the meat of the hip part of a one-year-old lamb. The main principle here is that the pieces should be large. However, large chunks of half a kilo should not be put in soup.
2. Pour the meat 2/3 of the top with cold water and boil.
3. Add whole bulbs and watch for foam. Boil for an hour and a half.
4. Send garlic, carrots to the cauldron and cook for another 30 minutes.
5. Now put the potatoes in the soup. So that the soup does not turn out cloudy, it is better to take those varieties that do not boil too much.
6. Greens and spices are placed 5 minutes before cooking.

Pour shurpa into bowls and start eating.

Bozbash: Azerbaijani lamb soup

In the East, preference is given to lamb. Many people ask, “What is the most delicious lamb soup?” The recipes for this dish are all good. Let's find out how to cook bozbash. This is a dish of Caucasian cuisine. Its author is unknown, since bozbash is found in both Asian and Caucasian countries. But only the Azerbaijani language has an exact translation of this name: bozba means a gray head. This is probably a lamb's head, which makes this dish incredibly tasty.

This recipe can be called kufta-bozbash, as meatballs sound like kufta in free translation from most Turkic languages. Take:

• lamb with bones;
• 30 g fat tail fat;
• half a cup of rice;
• chickpeas;
• 1 tbsp cherry plum;
• two onions;
• four potatoes;
• seasonings (dill, black pepper, barberry, ginger, saffron).

Cooking bozbash

Probably the recipe for the most delicious lamb soup. You need to follow these steps:

1. Separate the meat from the bones. But leave a little on them.
2. Cook the stuffing. To do this, pass the meat with onions through a meat grinder and add rice.
3. Put the bones in a saucepan, cover with water. Remove foam from time to time while cooking.
4. After 40 minutes, add chickpeas.
5. Pour boiling water over the cherry plum and remove the seeds from it.
6. Now prepare the kufta. To do this, in the middle of the meat bun (from minced meat) you needput a couple of pieces of cherry plum and roll them up.
7. After an hour and a half, the broth will become rich. Just then lower the kufta into the pan. Next, put the potatoes cut into small cubes and tail fat.
8. Now put the greens in the soup. Serve some of it to the table in a separate plate.
9. The soup will be ready when the koloboks float to the top (after 30 minutes of cooking).
10. Cover the soup and let it sit a little longer. Then pour into plates.

Lamb broth and spices give a simply stunning smell, and meat balls with cherry plum raise the dish a step above other soups.

In pots

Would you like to know what a delicious lamb soup is? Cook this dish in pots. You will need:

• 0.5 kg lamb;
• 500g potatoes;
• eggplant (250g);
• 200 g bell pepper;
• 150g carrots;
• tomatoes (250 g);
• 20g onion;
• s alt;
• pepper;
• thyme.

Cook this dish like this:

1. Chop the onion finely. Put meat in pots, top with some onion, 4 peppercorns, carrots and water.
2. Put the lids on the pots and put them in the oven for half an hour.
3. While the meat is cooking, dice the eggplants and tomatoes, peel and chop the peppers.
4. Take out the pots and put the potatoes in them, then the tomatoes, three sprigs of thyme, eggplant, s alt, pepper.
5. Send in the oven, preheated to 180 ° C for another hour.

You should get a satisfying, he althy andfragrant soup. Instead of eggplant, you can take zucchini. Serve with greens as always.

Helpful tips

Many people are interested in knowing which lamb soups are easy to make. After studying the recipes presented by us, you will be able to answer this question yourself. We will only say that you need to create any dish in a good mood, and then you will get it very tasty. Experienced cooks advise the following:

• If you want to get white broth from lamb, pour half the amount of water into the meat at the beginning of cooking. When you remove the foam, add all the water and set the fire to low.
• It is very good to serve lamb soup with garlic croutons, which you can cook with your own hands. To do this, mix the slices of bread with crushed garlic and put in the microwave or oven for a couple of minutes. When serving, put them on a plate. This dish will just melt in your mouth.

Kharcho

We invite you to familiarize yourself with the amazing recipe for lamb kharcho soup. This is a spicy, thick soup with meat, rice and tomatoes.

To create this dish you need to have:

• 0.3 kg lamb brisket;
• 350g rice;
• one onion;
• 1 tbsp l. vegetable oil;
• 30g tomato puree;
• 5g chili;
• three cloves of garlic;
• 1 tbsp l. tkemali;
• 15g cilantro;
• 1g Suneli Khmeli;
• 1g ground black pepper;
• 1g cloves;
• 1g ground cinnamon;
• 1 Lwater;
• 10 g adjika.

The recipe for lamb soup "Kharcho" includes the following steps:

1. Cut about 30g lamb brisket into pieces and boil.
2. Chop the onion finely, mix it with freshly ground black pepper.
3. Fry the tomato puree in vegetable oil.
4. Chop herbs and garlic finely, mix together.
5. Add browned tomato puree, peppered onion and pre-soaked rice groats to the boiling broth. Cook until done.
6. Five minutes before the end of cooking, add tkemali sauce, garlic mixed with herbs, chili pepper cut into rings, cinnamon, Khmeli-suneli, adjika and cloves to the soup. Bring soup to a boil.

Pour ready lamb soup "Kharcho" into bowls and garnish.

Lagman

Lagman is the most common Asian dish, which is made from young lamb, vegetables and long drawn noodles. Take:

• 800 g flour;
• one egg;
• 1 kg young lamb meat;
• 150 g green beans;
• two sweet peppers;
• a couple of tomatoes;
• a head of garlic;
• a bunch of cilantro;
• a bunch of green onions;
• bunch of dill;
• 50ml vegetable oil;
• 100g celery;
• 1 tsp paprika;
• s alt (to taste);
• one and a half st. water;
• one onion.

You need to cook this dish like this:

1. Dissolve s alt in cold water. Pour flour in small batches, beat in the egg. Knead a plastic but not soft dough, wrap in cellophane and leave for 2 hours.
2. Peel peppers, tomatoes, onions, garlic, celery stalks, beans. Pour vegetable oil into a cauldron and send the meat cut into small pieces here to fry. Then gradually add chopped vegetables: onion, after 4 minutes - celery, then garlic and all other seasonings, except paprika.
3. Stew the dish for about two hours, twenty minutes before the end of cooking, send paprika and beans into it. Stir the soup, to obtain the desired consistency, add the meat broth, boil.
4. Divide the finished dough into several parts, coat each of them with vegetable oil and roll into a long tourniquet. Then stretch not much harnesses alternately with your hands, then in one direction, then in the other direction. After these steps, twist them into a flat circle on a plate. Leave it like this for another 15 minutes.
5. Unroll and pass through your fingers, fasten and wind around your hand in the form of an infinity symbol, gradually stretching the future noodles.
6. Put raw noodles in a colander or sieve and immerse in s alted boiling water, cook for three minutes. Remove, rinse with cool water, divide in portions into plates. Pour the prepared gravy with meat on top of the noodles, sprinkle with cilantro, dill and green onions.

Sorpa

Traditionally, sorpa is made from lamb. On cold evenings, this fragrant, piping hot and hearty dish is the best dinner. In men, after such a soup, the mood rises. To youyou will need:

• 1 kg lamb brisket;
• 1 kg potatoes;
• one carrot;
• one bulb;
• 5 bay leaves;
• black pepper;
• s alt;
• three cloves of garlic.

Sorpa is good to serve with baursaks. Prepare this soup like this:

1. Wash lamb and place in a pot of cold water. Boil, remove the foam, reduce the fire. Add bay leaf, s alt, cover and simmer until meat is cooked through, about two hours.
2. When the meat is ready, take it out of the pot and strain the broth.
3. Clean vegetables, wash. The onion from the husk does not need to be completely peeled. Cut the carrots into half rings, and the potatoes into large slices. Place the vegetables in the stock pot and cook the sorpa over medium heat until tender.
4. Cut the meat into large pieces and also send to the broth. If you wish, you can add a handful of millet along with vegetables. Then the soup will be even richer and thicker.

Sorpa is ready! Pour into bowls and serve.

With lentils

Lamb goes great with lentils. To create a soup from these products, we take:

• 900 g young lamb (brisket, neck or shoulder);
• 175g red lentils;
• three cloves of garlic;
• 225g potatoes;
• 5 sprigs of thyme;
• 3 sprigs of parsley;
• one bay leaf;
• half onion;
• one carnation;
• 2 liters of water or vegetable broth;
• s alt;
• peppercorns.

Cook this dish like this:

1. Wash the meat, cut into pieces. Place in a saucepan, add bay leaf, thyme and cloves, a couple of cloves of garlic. Fill with water and boil. Simmer for one hour until the meat is tender.
2. Rinse the red lentils and send to the meat broth.
3. Add bell peppers and diced potatoes. If a lot of liquid has boiled away while cooking meat, add water.
4. Cover with a lid and cook until fully cooked over low heat for another half an hour.

Before serving, add chopped herbs and crushed garlic to the soup. Eat to your he alth!