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Lamb soup: Top 10 best dishes

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Lamb is a very tasty and healthy meat, which is especially popular in oriental cuisine. Lamb is used to make pilaf and unusual soups. The latter will be discussed in our article.

We have collected the 10 most delicious recipes for lamb soup. Try to cook them all, which do you think is the best?

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1. Soup

Mutton for a pan of shurpa requires 800 g, as well as 3 onions, 2 carrots, 2 bell peppers, 3 tomatoes, 4 potatoes, 1 teaspoon of star anise and coriander, a sprig of parsley, basil and cilantro, as well as salt and pepper to taste.

Cut the meat and bring to a boil, remove the foam. Add sliced ​​onions, carrots, peppers and tomatoes, cook for another 10 minutes, followed by potatoes. In the end – greens and salt. Serve, of course, hot.

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2. Expenses


For a delicious food soup you need 600 g of lamb, 2 tablespoons of rice, 4 tomatoes, 2 onions, 1 carrot, 2 bell peppers, 3 cloves of garlic, cilantro, parsley, bay leaf, allspice and salt.

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Cut the meat into portions, fry for 10 minutes, add chopped onions and carrots, fry for another 10 minutes. Transfer everything to a saucepan, fill with water and cook for 40 minutes.

Add chopped tomatoes and bell peppers, cook a little more and add rice. Cook until the cereal is ready, at the end add the greens, pepper, garlic, salt. Infuse for 20-30 minutes and eat.

3. Shulum


Shulum is another Caucasian dish, a traditional dish of shepherds. It is cooked in a cauldron on the hearth, but in a pan on the stove is also delicious.

Need 500-700 grams of lamb on the bone, 1 onion, 3-4 potatoes, a few bay leaves, allspice, salt and a little cilantro, 3 cloves of garlic.

First of all, cook lamb with peeled onion for 2 hours. Then we get the meat, throw out the onion, put sliced ​​potatoes in the broth. Cut the meat from the bone and add to soup, salt. At the very end – cilantro, pepper, bay leaf and finely chopped garlic. Cereals are not needed in this recipe, but tomatoes or other vegetables can be added if desired.

4. Khashlama


Another Caucasian dish in our selection, which is easy to cook, which is a big plus. We need: 800 g of meat (lamb, of course), 6 medium potatoes, 2 onions, 2 carrots and 2 green peppercorns, half a kilo of tomatoes, a teaspoon of paprika, the same amount of hops-suneli, salt and pepper to taste.

If you want a dish exactly like in the Caucasus, then remove the potatoes from it and add a glass of wine and turkey fat. The latter can be replaced with vegetable oil, but it will not be.

Cut the meat into medium pieces and fry in a pot (if any) with butter for 10 minutes, until cooked. By this time you need to cut onions, potatoes, tomatoes, carrots and peppers into half rings.

Salt and pepper the meat, then cover it with a layer of onions, then – a layer of pepper, then carrots, tomatoes, and the top layer – potatoes. Do not forget about spices, pour water so that the potatoes were not covered, and cook for 1-1.5 hours (depending on the meat).

The main thing is not to overdo it with water and try not to interfere with the dish, as Hashlam is an atypical soup. It is cooked in the juice of vegetables that should not lose structure.

5. Mastava


Mastava tastes nothing like Bozbash soup, but the recipe for this Uzbek dish is very similar. To prepare liquid roach, we need: 400 g of lamb, 200 g of rice (round grain), 1 large carrot, onion, bell pepper, as well as 2 tablespoons of tomato paste, salt to taste. Still need spices, and strictly certain – star and ground black pepper, as well as bay leaf and a couple of cloves of garlic.

Cut the meat into small pieces and fry in a pot or pan with a thick bottom until it is browned. Then add onions, bell peppers and carrots, fry for another 10 minutes, stirring constantly. Then add the tomato and simmer for the same 10 minutes.

Finally, add the potatoes and thoroughly washed rice, fill with water and simmer until cooked. You will get a thick and fragrant soup, which really looks like pilaf.

6. Pea soup

Pea soup

Take 400 g of lamb ribs, a glass of peas, 1 onion and carrot, 3-4 potatoes, bay leaf, salt and spices to taste.

Fill the ribs with water and bring to a boil, then drain the water and cook for another 2 hours, parallel to soak the peas. While everything is cooking and soaking, fry finely chopped onions and grated carrots.

When the ribs are ready – take them out and pour the peas into the pan, divide the ribs into portions. When the peas are cooked, add diced potatoes to it, after 10 minutes – roast. When serving, add ribs, you can still crackers – not a canon, but very tasty.

7. Shurpa Soup


Unlike the previous ones, shurpa soup is very easy to prepare and anyone can handle it. The list of ingredients is also very simple: 1 kg of lamb, 2 onions, medium carrots, 1 kg of potatoes, 4 bay leaves, 3 cloves of garlic, salt and pepper to taste.

Wash the meat and cook when it boils – be sure to remove the foam. Cook the meat for 2 hours, then take it out and let it cool, at the same time strain the broth. Cut onions, potatoes and carrots as you like and add to the broth, sliced ​​meat. Cook until vegetables are ready, serve hot.

8. Bozbash


Bozbash is a thick, very filling and delicious Caucasian soup, which even has its own Wikipedia page. It is also not prepared very quickly, but it is worth it.

So, you need to have in stock: 700 g of lamb, 6 medium potatoes, 2 of the same onions, bell peppers (1 large or a pair of small), a handful of prunes (~ 60 g), 2 tablespoons of tomato paste, thyme and basil – by half a teaspoon and salt and pepper to taste.

Cut the meat and bring to a boil, remove the foam and cook for 30 minutes over medium heat. While the meat is cooking, finely chop the onion and fry it.

Get the meat and send to the onion, and strain the broth and put back on the stove, adding sliced ​​potatoes. Next to the meat with onions, add bell peppers, prunes and tomato paste, fry on low heat for 10 minutes, then send everything to the pan, where the potatoes have already boiled. Salt, add spices, wait another 10-15 minutes – and the wonderful Bozbash is ready!

9. Pieva


Pieva (emphasis on the last syllable) is a dish of Uzbek cuisine. Onion soup with lamb takes a long time to cook, but the result is sure to please you.

The recipe requires 500 g of lamb (this is the case when it is better to take lean meat), 1.5 kg of onions (traditionally it should be 3 times more meat, but if you overdo it – take less), 2 tomatoes , a couple of bay leaves, butter, salt and pepper mixture to taste.

We wash the meat and cut it into small cubes, along the way removing the veins. Put it in a pan with a thick bottom (ideally – a cauldron) and fry in vegetable oil until golden.

Then fill with water and cook for 1.5 hours on low heat. When the water has almost completely evaporated, add the finely chopped onion and simmer for another 20 minutes. Then add the chopped tomatoes, salt, pepper and water, depending on the density of the soup you want (note, it should not be liquid – not so Uzbeks invented it). In 10-15 minutes Pieva’s soup is ready.

10. Scottish pearl soup

Scottish pearl soup

For a classic Scottish soup with pearl Scotch Broth you will need 500-600 grams of good lamb, half a cup of pearl barley, 2 medium onions, the same amount of carrots, a small turnip, salt, ground black pepper, greens and vegetable oil for frying.

Perlovka should be pre-soaked in cold water for a couple of hours. We put lamb to cook – it is a broth, a basis. All vegetables are finely diced and fried in a pan.

If the lamb was on the bone, then take it out of the pan and cover with pearl barley, which is cooked until tender. If the meat was clean, just add the pearl barley earlier. There is also salt, pepper, fried vegetables. The soup is ready!

This is not the only way to make this soup: there are many variations. You can add peas along with pearl barley, or add potatoes and even cabbage, so do not be afraid to experiment – the Scots themselves do not know which version of the soup is more national and correct.


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