Lamb Soup: a recipe can come up every

It so happened in our country that many residents of Russia believe that lamb is not very tasty meat. Indeed, the cooled mutton becomes harsh, and its fat unpleasantly sticks to the lips. But how delicious the lamb dishes just taken from the fire!

Even skeptics admit that nourishing, aromatic soups-harko, shulyum from mutton - unusually spicy dishes. But there are many other recipes in which lamb takes an honorable place.

Country lamb soup. Recipe 1

It is prepared very simply. At first, with small pieces, lamb is cut, preferably on ribs. Meat is cooked almost until cooked. Then in the broth add the fried vegetables: onions, carrots, white root, Bulgarian pepper. After about 15 minutes, spread the potatoes, and when it is ready, the soup is salted, seasoned with garlic, and seasoned with greens. With mutton, coriander, parsley, dill, celery are well combined. It turns out a very simple, but rich soup of lamb, a recipe for cooking which even the young mistress will master.

In general, soup on mutton broth can add rice, vermicelli, homemade dumplings, pearl barley. It is worthwhile to show only a little bit of imagination to create your own, author's, unique soup of lamb, the recipe of which will belong only to you.

Lamb soup with peas. Recipe 2

For its preparation, the young meat, cut into approximately 30 gram pieces, is strongly fried, but only after that it is cooked. When the meat is almost ready, pour the peas soaked in the evening and cook for about 40 minutes. Add the onion, fried on fat, left on meat, and then cut the potatoes, cut into large pieces. At the end of cooking, add greens: dill, parsley. The recipe is very simple, but due to the fact that meat and peas are cooked for a relatively long time, cooking takes an adequate amount of time.

In our cooking there is another product that many housewives rarely use for cooking. It's chickpeas or mutton peas. It is distinguished by its delicate taste and nutrition, the chickpeas are perfectly combined with lamb.

Lamb soup with chickpeas. Recipe 3

To cook it, chickpeas are recommended to soak for about 12 hours.

Cut the mutton, peeled from the films and fat, pour cold water and cook for half an hour. During this time, sliced and fried carrots, onions, celery root, Bulgarian pepper. Half an hour later, the chickpeas are laid out in chicken, boiled as much, after which they add roasted vegetables, remove the fire to a minimum. 10 minutes before the end of the preparation of the soup, add pepper, grated sesame, zir. Fans can add a ready mix of hops-suneli. Cook for 10 minutes, remove from heat and allow to brew for about a quarter of an hour.

Lamb soup with beans is prepared exactly the same way.

There is another very tasty lamb soup. The recipe is simple, and the name is widely known - shulum. You can cook it at home, but it's best to do it in the country, when instead of a gas stove - a fire, and instead of a cutting board - the surface of a stump.

Shulum of lamb. Recipe 4

Cut into large pieces of lamb with a bone for a long time cooked on low heat in thick-walled vessels. Then, when the meat becomes soft, the broth is added with green beams. Coriander, dill, parsley will do. Minutes for 10 to the end of the broth is salted, add a fair amount of hot pepper, cloves of garlic. After 10 minutes, the meat is laid out on a dish, decorated with fresh herbs and vegetables. From the broth, the greens and garlic are removed, and then poured into mugs. Shulum is a mutton broth, which is washed down with boiled meat. Its charm lies in the fact that when cooling, the meat can again be immersed in it and warmed up: the shulum from this will become even more delicious.