Lamb is a very tasty and healthy meat, which is especially popular in oriental cuisine. Lamb is cooked in pilaf and unusual soups are cooked. The latter will be discussed in our article.
We have collected 10 of the most delicious recipes for mutton soup. Try to cook them all, which do you think is the best?
10. Scottish pearl barley soup
For Classic Scotch Broth Barley Soup you will need 500-600 grams of good lamb, half a glass of pearl barley, 2 medium onions, the same amount of carrots, a small turnip, salt, black ground pepper, herbs and vegetable oil for frying.
Barley must be pre-soaked in cold water for a couple of hours. We set the mutton to cook - this is the broth, the base. Finely chop all the vegetables into cubes and fry them in a pan.
If the lamb was on the bone, then we take it out of the pan and fill in the barley, which we cook until tender. If there was clean meat, then just add the barley earlier. There is 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.
9. Pieva
Pieva (emphasis is placed on the last syllable) - this is a dish of Uzbek cuisine. Cook onion soup with lamb for a long time, but the result will certainly please you.
For the recipe, you need 500 grams of lamb (this is the case when it is better to take leaner meat), 1.5 kg of onion (traditionally it should be 3 times more meat, but if for you it is too much - take less), 2 tomatoes, a couple of leaves of lavrushka , oil, salt and a mixture of peppers to taste.
My meat and finely cut into cubes, simultaneously removing the veins. We spread it in a pan with a thick bottom (ideally - a cauldron) and fry in vegetable oil until golden brown.
Then fill with water and simmer for 1.5 hours over low heat. When the water has almost completely evaporated, add the finely chopped onions and simmer for another 20 minutes. Then add the chopped tomatoes, salt, pepper and water, depending on how thick the soup is (you should note that it should not be liquid - the Uzbeks did not think of it that way). After another 10-15 minutes, Piev’s soup is ready.
8. Bozbash
Bozbash - A thick, very satisfying and tasty Caucasian soup that even has its own Wikipedia page. Preparing is also not very fast, but it's worth it.
So, you need to have available: 700 grams of lamb, 6 medium potatoes, 2 same onions, bell pepper (1 large or a couple of small), a handful of prunes (~ 60 gr), 2 tablespoons of tomato paste, thyme and basil - each half a teaspoon, and salt and pepper to taste.
We cut the meat and bring to a boil, remove the foam and cook for 30 minutes over moderate heat. While the meat is cooked, finely chop the onion into cubes and fry it.
We take out the meat and send it to the onion, and filter the broth and put it back on the stove, adding chopped potatoes to it. Next, add bell pepper, prunes and tomato paste to the meat with onions, fry on low heat for about 10 minutes, and then send everything to the pan, where the potatoes have already boiled. Salt, add spices, wait another 10-15 minutes - and delicious Bozbash is ready!
7. Sorpa
Unlike the previous ones, sorpa - the 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 leaves of lavrushka, 3 cloves of garlic, salt and pepper to taste.
My meat and set to cook, when it boils - be sure to remove the foam. We cook the meat for 2 hours, then we take it out and let it cool, at the same time we filter the broth. We cut onions, potatoes and carrots as we like and add to the broth, there, chopped meat. Cook until vegetables are ready, serve hot.
6. Pea soup
We take 400 grams of mutton ribs, a glass of peas, 1 onion and carrots, 3-4 potatoes, bay leaf, salt and spices to taste.
Pour the ribs with water and bring to a boil, after which we drain the water and set to boil again, for 2 hours, while soaking the peas. While everything is boiling and soaking, we fry finely chopped onions and grated carrots on a coarse grater.
When the ribs are ready, we take them out and put peas in the pan, divide the ribs into portions. When the peas are cooked, throw the diced potatoes to it, after 10 minutes - roast. When serving, add ribs, you can still crackers - not a canon, but very tasty.
5. Mastava
Mastava the taste has nothing to do with Bozbash soup, but the recipe for this Uzbek dish is very similar. To prepare a "liquid" roach, we need: 400 grams of lamb, 200 grams 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 defined - zira and black pepper, as well as a leaf of parsley and a couple of cloves of garlic.
We cut the meat into small pieces and fry in a cauldron or pan with a thick bottom until it is browned. Next, add onion, bell pepper and carrots to it, fry for another 10 minutes, stirring constantly. Then add the tomato and simmer the same 10 minutes.
Finally, add the potatoes and thoroughly washed rice, fill with water and simmer until tender. You will get a thick and fragrant soup, which is really something like pilaf.
4. Khashlama
Another Caucasian dish in our selection, which is easy to prepare, is a big plus. We need: 800 grams of meat (lamb, of course), 6 medium potatoes, 2 onions, 2 carrots and 2 lettuce, half a kilo of tomatoes, a teaspoon of paprika, as many 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 fat tail fat. The latter can be replaced with vegetable oil, but it will not be right.
We cut the meat into medium slices and fry in a cauldron (if any) with butter for about 10 minutes, until ready. 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 onion, then a layer of pepper, then carrots, tomatoes, and the top layer is potatoes. Do not forget about spices, pour water so that the potatoes are not covered, and cook for 1-1.5 hours (depending on meat).
The main thing is not to go too far with water and try not to interfere with the dish, as Khashlama - atypical soup. It is boiled in juice from vegetables, which should not lose structure.
3. Shulum
Shulum - Another Caucasian dish, a traditional dish of shepherds. It is cooked in a cauldron on a fire, but it turns out delicious in a pan on a stove.
You need 500-700 grams of mutton on the bone, 1 onion, 3-4 potatoes, a couple of 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, discard the onion, put chopped potatoes into the broth. Cut the meat from the bone and add to the 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.
2. Kharcho
For a delicious soup kharcho you need 600 grams 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.
Chop meat in portions, fry for 10 minutes, add chopped onions and carrots, and fry for another 10 minutes. Put everything in a pan, add water and cook for 40 minutes.
Add chopped tomatoes and bell pepper, cook a little more and add rice. Cook until the cereals are ready, at the end add greens, pepper, garlic, salt. Let it brew for 20-30 minutes and eat.
1. Shurpa
Lamb for the pan shurpa you need 800 grams, as well as 3 onions, 2 carrots, 2 bell peppers, 3 tomatoes, 4 potatoes, 1 teaspoon of zira and coriander, a sprig of parsley, basil and cilantro, as well as salt and pepper to taste.
We cut the meat and bring to a boil, remove the foam. Add chopped onion, carrots, peppers and tomatoes, cook for another 10 minutes, after which there is a potato. At the end - greens and salt. Serve, of course, hot.