Lamb broth soup: recipes with photos

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

With its nutritional qualities, lamb is by no means inferior to beef and pork. Prepared according to any of the many recipes known in the world, lamb broth soup is always distinguished by excellent taste and satiety and causes an invariable appetite among consumers. Mostly lamb for cooking first courses is used in Asian cuisine. A signature recipe for lamb broth soup is usually in the arsenal of any housewife. The idea of preparing this delicacy always comes to mind if you want to surprise your family with something special. Today we will tell you which lamb broth soup can enrich the diet of the whole family.

Features of the dish

Usually cooked in lamb broth soup (according to the recipe of many national Asian cuisines) is usually eaten as two different dishes: first the liquid part is eaten, and then the thick.

In the cooking process, great attention is paid tomeat. It is thoroughly washed and boiled in plenty of water. The most popular among housewives are such parts of the carcass as the shoulder blade, back and part of the neck. From the boiled large pieces, a clear broth is obtained. The meat is subsequently used to add to the main treat. To prepare soup with lamb broth according to a recipe from a rich assortment of the national Asian menu, carrots, potatoes, onions, bell peppers, garlic, and tomato puree are usually used. The flavor composition will be enriched by the addition of bay leaf and black peppercorns.

Any of the first courses with Asian roots is usually served with an abundance of spices and herbs: chopped dill, parsley, basil, cilantro. Black pepper is also added.

Beshbarmak

For those who find it difficult to decide which soup to cook with lamb broth, we offer you to cook one of the most delicious first courses of Kazakh cuisine - beshbarmak. Its creation will require the presence of a certain amount of ingredients. For the filling you will need:

• 800g lamb;
• 1.5L of water;
• two carrots;
• three onions.

For the test:

• 200ml water (glass);
• to taste - s alt;
• 230g wheat flour;
• half an egg.

From the presented amount of products you will get 7 servings. Nutritional and energy value of 100 g of the dish: calorie content - 72 kcal, protein content - 6 g, fat - 3 g, carbohydrates - 6 g. The cooking process takes about 2h 15 minutes.

Technology

The main ingredient of this dish is lamb, highly revered in the East. It should be poured with cold water and put to boil for 2 hours. 20 minutes before the end of this time, carrots and onions are added to the meat. After two hours (5 minutes before readiness), the meat is taken out, cut into small cubes, peppered, and s alted. Eggs, a little water, s alt (one pinch) are added to the flour. Knead the dough (cool). Place it in the refrigerator for half an hour. Then the dough is rolled out into a thin layer. Diamonds 4 cm wide are cut from it. Boil them in lightly s alted water for 5 minutes.

Beshbarmak is served on the table like this: put boiled meat on a plate, rhombuses from dough, pour broth and sprinkle with herbs.

Lagman (with radish)

For those who are thinking about what kind of soup can be cooked with lamb broth, we recommend stopping at the following recipe for Asian cuisine. Lagman is an appetizing first course that will please eaters with its unusual, bright taste.

Ingredients for 8 servings:

• 400g lamb;
• three potatoes;
• radish - 1 pc.;
• pepper (Bulgarian) - 1 pc.;
• one tomato;
• one head of onion;
• one carrot;
• 150g noodles;
• two cloves of garlic;
• to taste - greens.

Nutritional and energy value of 100 g of the product: calorie content - 88 kcal, protein content - 6 g, fat - 3 g, carbohydrates - 9 g.lamb broth with noodles takes about two and a half hours.

Cooking

Lagman is referred to as the first and second courses at the same time, because it is cooked very thick. According to reviews, this is a very satisfying, high-calorie and aromatic food. Prepare like this:

1. The lamb is cut into pieces, put in a suitable pan and lightly fried.
2. Carrots are rubbed on a grater. Onions (bulb) are cut into half rings and fried in a pan until brown. Add carrots and continue to fry until the latter is ready. Then all the frying is poured into the pan for the cooking meat.
3. Peppers (sweet) are cut into strips, fried in a pan in oil, tomato slices are added and fried. Add to the pan with the meat.
4. Next, radishes and potatoes are cut into pieces and also sent to the meat.
5. Pour all the ingredients with water and simmer over low heat. S alt, pepper, add spices to taste. The water level in the pot should be about two fingers above the food.
6. Laghman soup should be boiled for about 1 hour. Shortly before the end of cooking, some garlic and fresh herbs are added to it.
7. The noodles are boiled separately. Then they put it on a plate and fill it with lagman. The dish is recommended to be served hot.

Recipe for pea soup with lamb broth (Georgian)

This dish, as many assure, can become a favorite treat of anyone who is lucky enough to eat at least one spoonful of the delicacy.

Make 10 servings of soupcan be from the following number of products:

• 600g lamb;
• 500g potatoes;
• 60g lard;
• 100g onion;
• 80g peas;
• 50g carrots;
• 150g tomatoes;
• 80g bell pepper;
• 40g parsley;
• 40 g dill;
• 40g green cilantro.

Pepper and s alt are added to taste. Nutritional and energy value of 100 g of the product: calorie content - 114 kcal, protein content - 8 g, fat - 7 g, carbohydrates - 9 g. The cooking process takes about two hours.

Description of cooking method

They work like this:

1. Peas have been soaked in containers with cold water since the evening. In the morning, you can start cooking. Georgian lamb pea soup should be ready by lunchtime.
2. Lamb is chopped with bones into pieces (large) and put in a saucepan. Fat (shredded) and peas soaked in water are added to it. All this is cooked for about an hour (periodically remove the foam).
3. Then cut the onion and carrot into thin half rings and add to the pot.
4. After boiling the broth, add potatoes cut into cubes (large).
5. Tomatoes are cut into 4 parts and, together with sweet pepper chopped in half rings, are added to the pan 10 minutes before the end of cooking.
6. S alt and season with pepper (ground black). Greens (finely chopped) are added to each plate.

Another recipe with a photo of the soup onlamb broth: with beans

This dish is another prominent representative of Georgian cuisine. Georgian lamb soup with beans is always popular among gourmets and connoisseurs of simple homemade food. Lamb meat gives the bean dish an unusual taste. To prepare 8 servings you will need:

• 650g lamb;
• 320g beans;
• 80g ghee;
• 80g onion;
• to taste - pepper (ground black) and s alt.

Nutritional and energy value of 100 g of product: calorie content - 256 kcal, protein content - 16 g, fat - 14 g, carbohydrates - 14 g. The cooking process takes about two hours.

Cooking the recipe

They work like this: lamb is cut into pieces weighing about 50 g, put in a wide saucepan, poured with cold water and boiled. Be sure to remove the foam that forms on the surface of the boiling broth with a slotted spoon. Red beans are washed and briefly soaked in cold water. Then put in the broth and continue to cook. Onion, chopped into strips, is fried in ghee, which is also added to the soup. Season the dish with pepper (ground), s alt and cook until fully cooked.

Piti (Azerbaijani cuisine)

This fragrant soup is considered one of the most delicious representatives of Azerbaijani cuisine. To prepare 6 servings you will need:

• 500g lamb;
• two onions;
• two quince fruits;
• one tomato;
• two potatoes;
• chickpeas - 3 tbsp. l.;
• 1, 2Lwater;
• to taste - mint, s alt, peppercorns, pepper (ground, black).

Nutritional and energy value of 100 g of the product: calorie content - 58 kcal, protein content - 4 g, fat - 2 g, carbohydrates - 5 g. The cooking process takes about eleven and a half hours (taking into account the swelling time of chickpeas).

Technology description

The preparation of this delicious Azerbaijani soup begins with soaking chickpeas in water overnight. Then proceed as follows:

1. The next morning the water is drained and the peas are washed.
2. Then prepare the meat: cut it into medium-sized pieces.
3. Onions are peeled and cut into half rings, quince - into small cubes.
4. While the oven is preheated to 190 degrees, you can start laying out the crushed ingredients in pots (6 pieces). To the middle of each pot put meat, onion (chopped), chickpeas and pieces of quince. Then 200 ml of boiling water is poured into each of the pots and covered with lids. After that, they are put in the oven for half an hour.
5. Meanwhile prepare the rest of the vegetables. Potatoes are peeled, coarsely chopped, tomatoes are washed and cut into cubes or small pieces. Add s alt and pepper (ground) to taste. If necessary, add water (if there is too much, the soup cooked in the oven will run away). After that, the pots are put back in the oven for 35-45 minutes.
6. After the specified time, the soup pots are taken out of the oven, a little pepper (black, peas) and fresh mint (chopped) are added to each of them.

Then the soup is allowed to stand underclosed lids for a few more minutes. Piti is served hot, with pieces of lavash. Decorate with sprigs of mint.

Russian cabbage soup

For those who still find it difficult to choose which soup to cook with lamb broth, we can offer a recipe not for an exotic Asian delicacy, but for something more familiar. Russian cabbage soup will acquire a unique richness of taste if lamb meat is included in the ingredients of the recipe. To prepare 10 servings of cabbage soup you will need:

• 200g beef;
• 200g pork;
• 200g lamb;
• 300 g white cabbage;
• 8 potatoes;
• 4 tomatoes;
• two carrots;
• two onions;
• 2 table. spoons of tomato paste;
• 2 table. tablespoons oil (vegetable);
• 2 liters of water;
• 5 allspice peas;
• one bay leaf;
• 1 sprig of parsley;
• 1 bunch green onions;
• to taste - s alt, ground black pepper.

Nutritional and energy value of 100 g of the product: calorie content - 56 kcal, protein content - 3 g, fat - 2 g, carbohydrates - 6 g. The cooking process takes about two and a half hours.

How to cook?

They work like this:

1. The meat is washed well, placed in a saucepan, poured with water and boiled for an hour and a half. The foam should be removed in time so that the broth does not spill onto the stove, after boiling, the fire is reduced.
2. While the broth is cooking, prepare the vegetables. Peel and chop carrots(rubbed on a coarse grater) and potatoes (cut into cubes). Finely chop the cabbage, chop the onion. Tomatoes are peeled and also crushed.
3. After the meat is cooked, it is taken out, cut into pieces, the broth is filtered. Cabbage and meat (already cooked) are put in a saucepan, poured with hot broth and set to boil over low heat.
4. After 10 minutes, put the potatoes in the pan.
5. Heat oil (vegetable) in a frying pan, spread carrots and onions, fry for several minutes, then add the cooked tomato mass here. Fry with constant stirring, add a little tomato paste (according to the recipe). The whole roast is stewed over low heat for 5 minutes, and then it is poured into a saucepan where cabbage and potatoes are boiled. Pepper and s alt, add spices. Just before the end of cooking add bay leaf. Shchi with added stir-fry should cook for about 10 more minutes.

Before serving, chopped greens (onion and parsley) are added in portions to each plate. Such food perfectly saturates, warms and uplifts the mood. Bon appetit!