Lamb soup: recipe and ingredients

Rich lamb soup - tasty anda healthy dish that is best suited to diversify the family dinner menu. There are a huge number of recipes for lamb soups, and each one is worth trying at least once. However, before you begin the kitchen ritual, you should take into account that lamb is cooked for at least 1-2 hours, so it is recommended to stock up on not only the necessary products, but also free time. To prepare a first-class dish, it is very important to choose the right meat, otherwise the most sophisticated recipe will not save the dish. A few simple rules will help you avoid mistakes:

the meat of a young sheep is dense, but not rigid, light pink or gently red, with thin bones, while the lamb should not be older than 3 years;
the notorious specific smell is just the meat of elder rams, yellow and hard, or goat, which the irresponsible sellers sometimes try to sell under the guise of lamb meat;
one way or another, if the smell seems unpleasant, it is better to refuse to buy;
The castrated ram smells much less than its "brother" who has not undergone such a procedure;
The meat of young women (young females) is more tender than meat of males and much less odorous;
for cooking lamb soups, the brisket, scapula or neck is best.

If the meat is of high quality and fresh, but the smell still causes complaints, then you need to clean it of fat as much as possible or marinate it for 1-2 hours in a weak solution of vinegar or citric acid.

Appetizing soup with green beans

How to make this wonderful soup fromlamb? There shouldn't be any difficulties here. Having bought 400-500 g of good soft lamb meat, according to the recipe, you should buy additional ingredients for it:

300 g of fresh or frozen string beans;
7 pieces of medium-sized potatoes;
2 garlic cloves and 3 medium bulbs;
salt, pepper, paprika to taste;
1.5 liters of water.

It should be cleaned onions and garlic, finely chopped,fry in a small amount of vegetable oil, making sure that the vegetables are not burnt. In order not to wash a frying pan, vegetables can be fried directly in a saucepan. It is better to choose dishes with thick walls and a bottom.

Lamb is washed, cut into small pieces, fried with vegetables, if desired, add paprika. We add water or broth and cook until half-ready meat.

We cut the potatoes and add to the pan, cook,for 20-30 minutes to full readiness we put beans. If frozen beans are taken, it is good to unfreeze it beforehand. If necessary, salt and bring the dish to the full.

The soup prepared according to this recipe turns out very thick, so if desired, you can add more water or broth. You can also take other vegetables, such as carrots.

Scottish Shepherd Chowder

The Scottish Highlanders are not at all averse eithertreat themselves to a bowl or two of hearty lamb soup, which helps them warm up during the harsh, chilly Scottish winters. They prepare it according to this ancient recipe:

2-2.5 liters of water;
500-600 g of low-fat lamb;
200 g of pearl barley;
2 bulbs of medium size;
1 carrot;
3 pieces of potatoes;
3 pieces of celery roots.

First you need to soak it for 12 hourscold water, thoroughly rinsed pearl barley. For 1 glass of pearl barley you will need 1 liter of water. The groats, aged according to a similar recipe, will cook much faster, which will slightly reduce the time spent on preparing the dish as a whole, and the soup will turn out clear without a hint of a floury taste. So, to make Scottish-style lamb soup, you need:

Rinse the meat well, peel and cut into onions. Then add meat and onions to a pan, pour water, bring to a boil, remove foam and cook over low heat for 1-1.5 h.

Ready broth must be filtered, previously delivered from the pan meat and onions. Meat should be cut and returned back to the broth. The onion can not be returned.

Next, you should cut the carrots and roots into circles.celery, peel and cut potatoes into large bars. Add vegetables and prepared pearl barley to the boiling broth and cook for 35-40 minutes (depending on how ready the barley is). Serve Scottish shepherd's stew, generously sprinkled with fragrant herbs - parsley, coriander or dill.

Nutritious and dietary variant of soup

Lamb is high in protein,iron, iodine, magnesium and phosphorus, as well as fluorine, which helps to preserve and strengthen tooth enamel. With a relatively low calorie content (203 kcal per 100 g of meat), lamb contains 2-3 times less fat than pork and beef, and is much easier for the body to digest. Lean boiled meat of young lambs is a valuable dietary product. The recipe for dietary lamb soup includes:

700 grams of lean lamb;
100 g of egg noodles, made by hand or bought;
2 onion bulbs;
1 head of garlic;
4 pieces of tomatoes;
2 liters of water.

First you need to cook the lamb broth andonions, 30 minutes before it is ready, add salt and pepper. Remove the cooked meat from the pan, cut into strips, and put it back. Grind the tomatoes to a puree consistency in a blender or simply chop them very finely, after scalding them with boiling water and peeling them. Peel the garlic, crush it in a garlic press and grind it with salt. Then add the tomato puree, garlic, and noodles to the broth and cook for 5-10 minutes (until the noodles are ready, this is usually indicated on the package). The soup should boil. Then remove it from the heat and serve, generously seasoned with aromatic herbs. To make the dish even tastier, you can supplement the recipe: break 2-3 eggs, mix with lemon juice and pour in a thin stream into the lamb soup. This should be done after the noodles are completely cooked. To enjoy subtle and unusual taste sensations, you can add a little cinnamon, ginger or turmeric to the dish.