Lamb soup - general principles and methods of preparation
Russian soups have long been called stew, and only Peter 1 began to call foreign dishes soups, and later almost all stews began to bear this name. Today in the world there are about 150 types of soups, they can be divided into almost 1000 types and at the same time each of them is prepared by different peoples in its own version. Lamb has long been considered an Asian preference, therefore, soups from it are based on Asian roots, although soup is considered to be a dish only of settled peoples. The exception is, perhaps, only the Uzbek shurpa, which, although it is considered a soup, but more closely resembles a second dish. One of the important features of mutton soups is that they are served with lots of herbs and spices. Their composition varies depending on the region, but almost always includes parsley, dill, cilantro and pepper.
Lamb soup - preparation of products
For the preparation of mutton soups, in addition to various vegetables, much attention is paid, of course, to meat. As a rule, this is a bone taken from the scapula, neck and back. She asks for soup - if you cut it across the bone, the brain fluid will fall into the broth and make it more rich. The clear soup broth comes from larger pieces. Real meat connoisseurs advise taking sheep’s meat for soup - it differs from the male in a darker color and less fat. The smell of the meat of a female ram is more pleasant.
Lamb soup - preparation of dishes
Asian soups were prepared in a cauldron or pot; in an home kitchen, an ordinary enameled pan is quite suitable. If you cook thick soup, it will turn out more delicious in heavy dishes with thick walls. Sometimes, for mutton soup, the meat is fried separately, for this we need a frying pan, or you can combine these procedures in a large cauldron - first fry the meat, and then finish cooking it.
Lamb soup - the best recipes
Recipe 1: Traditional Lamb Soup - Shurpa
There is probably no more international dish than real mutton shurpa. A real full dinner. It is believed that this is the first, combined with the second. Hearty, tasty, by its origin, nevertheless, a very Central Asian dish, truly, a pearl of oriental cuisine. Uzbeks consider shurpa also a healing remedy - thanks to a combination of lamb, onions and hot pepper, you can drive colds away. And some nationalities do not put red pepper at all, but rather add fruit, which makes it softer. In nature, shurpa is prepared in a cauldron. A pot on a fire is also suitable, and at home an ordinary pan. It must be cooked for a long time, but as a result you will get a rich, rich taste soup with a unique aroma of spice and garlic.
Ingredients: Lamb (1 kg), carrots (1-2 pcs), potatoes (3 pcs), onions (2 pcs), garlic (2-3 cloves), parsley, cilantro, salt, pepper.
Cooking method
We cut the meat into portions. Shurpa is cooked outdoors in a cauldron from the meat of the hip of a young one-year-old lamb. Lamb is by the rules. The main principle is that the pieces should be large. However, do not bring to fanaticism and put whole pieces in a pound. Pour meat with cold water about 2/3 on top and bring to a boil. We put the onions whole, carefully monitor the foam. Cook for about 1.5 hours. Carrots garlic, cook another half hour. Next comes the potato. It is better to take varieties that are not prone to boil too much so that the soup does not turn out muddy. Spices and herbs are put in five minutes before readiness. Nothing complicated, but what flavor, and most importantly - greens. How do you like our shurpa? You can pour into bowls and start a meal.
Recipe 2: Azerbaijani Lamb Soup (Bozbash)
Bozbash is a dish of Caucasian cuisine. It is practically impossible to determine its authorship, it is found in many Caucasian and Asian countries, but only the Azerbaijani language has an exact translation of this name "bozba" - "gray head", perhaps it means the ram’s head, from which this soup turns out to be especially tasty. Our recipe can most likely be called kyufta-bozbash, as meatballs in a free translation from many Turkic languages sound "kyufta".
Ingredients: Lamb with bones, fat tail fat (30 gr), rice (half a cup), chickpea, cherry plum (1 glass), onion (2 pcs), seasonings (ginger, black pepper, dill, barberry, saffron, potatoes (4 pcs) .
Cooking method
Zealous housewives, about to cook bozbash, soak mutton peas in advance, in the evening. If you do not allocate time this way, canned chickpeas from the deli are fine. First of all, separate the flesh, but leave a little on the bones. Cook the minced meat - meat with onions - pass through a meat grinder and add rice. Bones in the pan, fill with water, remove the foam on time. After 40 minutes, add chickpeas. Pour cherry plum with boiling water and free from stones. Now the most crucial moment - we are preparing a kuft - in the middle of a meat kolobok we put a few pieces of cherry plum and roll koloboks. When our broth becomes rich (about an hour and a half cooking), we launch the kuft in the pan. Next comes the potatoes in small cubes and chopped fat tail fat. Completes all the greens, a lot of greens, part of it is served on the table in a separate plate. Willingness is determined very simply - our koloboks should come up, 20-30 minutes - the soup is ready. We cover the rich yummy with a lid and let it stand for a little while, then we pour it on plates. Spices and mutton broth give a simply divine smell, and meat koloboks with cherry plum definitely raise it one step higher than other soups.
Recipe 3: Potted Lamb Soup
If on an ordinary ordinary day you want something original, try lamb soup in pots! A simple recipe for a thick vegetable soup, you do not need to fry anything, stew, no froths and difficulties. A simple recipe for a tricky dish, because the lamb in the pots is hearty and fragrant, and the stewed vegetables in the pot will be perfectly fit, by the way.
Ingredients
Lamb (500 gr), potatoes (50 gr), eggplant (250 gr), Bulgarian pepper (200 gr), carrots (150 gr), onion (20 gr), salt, pepper, thyme.
Cooking method
Finely chop the onion, put the meat in the pots, on top a little onion, carrots, 3-4 peas of pepper, pour water, close the pots with a lid and send to the oven. 30 minutes, while the meat is being cooked, we have to prepare the rest of the ingredients. We cut the eggplant into cubes, cut the cherry in half for the kids, (ordinary tomatoes into cubes). Peel and dice the peppers.
We get the pots and add them in the following order: potatoes, tomatoes, 3 branches of thyme, eggplant, pepper, salt. We put it in the oven for another hour at 180 degrees. It turns out a fragrant, hearty, healthy thick soup. Place eggplant can use zucchini. It turns out 6 pots of approximately 400 grams - a real ready-made dinner. And, as always, greens.
Lamb soup - useful tips from experienced chefs
- In order to get a white broth from lamb, at the beginning of cooking, the meat is poured with half the amount of water, after removing the foam, water is added and a small fire is set.
- A delicious addition to lamb soup will be garlic crackers, which you can cook yourself
- while the soup is infused, mix the small sliced slices of bread with crushed garlic and put in the oven or microwave for 1-2 minutes, and then add directly to the plate. They will simply melt in your mouth.
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