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 sticks unpleasantly to the lips. But how delicious are the mutton dishes just taken from the fire!
Even skeptics admit that hearty, fragrant kharcho soups, lamb shulum are unusually spicy dishes. But there are many other recipes in which lamb takes pride of place.
Rustic lamb soup. Recipe 1
It is prepared very simply. First, lamb is cut into small pieces, preferably on the ribs. The meat is cooked until cooked. Then add fried vegetables to the broth: onions, carrots, white root, bell pepper. After about 15 minutes, spread the potatoes, and when it is ready, the soup is salted, seasoned with garlic, seasoned with herbs. Cilantro, parsley, dill, celery go well with lamb. It turns out a very simple, but rich lamb soup, the recipe for which even a young housewife will master.
In general, you can add rice, vermicelli, home-made dumplings, pearl barley to the lamb broth soup. It’s worth showing a little bit of imagination to create your own, author’s, unique mutton soup, the recipe of which will belong only to you.
Lamb soup with peas. Recipe 2
For its preparation, young meat, cut into about 30 gram pieces, is deep fried, and only then cooked. When the meat is almost ready, pour peas soaked from the evening into the broth and cook for about 40 minutes. Add the onion fried in the fat remaining from the meat to the almost prepared broth, then 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 the meat and peas are cooked for a relatively long time, cooking takes a sufficient amount of time.
In our culinary there is another product that many housewives very rarely use for cooking. This is chickpeas or lamb peas. Characterized by a delicate taste and nutritiousness, chickpeas are wonderful combined with lamb.
Lamb soup with chickpeas. Recipe 3
For its preparation, it is recommended to soak the chickpeas for about 12 hours.
Chopped lamb, cleaned of films and fat, pour cold water and cook for half an hour. During this time, carrots, onions, celery root, bell pepper are cut and fried. After half an hour, chickpeas are spread in a saucepan for meat, cooked the same amount, then add the fried vegetables, remove the heat to a minimum. 10 minutes before the end of cooking the soup add hot pepper, mashed sesame, zira. Fans can add a ready-made mixture of hops-suneli. Boil for 10 minutes, remove from heat and let it brew for about a quarter of an hour.
Lamb soup with beans is cooked in the same way.
There is another very delicious lamb soup. The recipe is simple, and the name is widely known - shulum. You can cook it at home, but it is best to do it in the country, when instead of a gas stove there is a bonfire, and instead of a cutting board, the surface of a stump.
Lamb shulum. Recipe 4
Lamb with bone, cut in large pieces, is cooked for a long time over low heat in a thick-walled bowl. Then, when the meat becomes soft, add greens in bunches to the broth. Suitable cilantro, dill, parsley. About 10 minutes before the end of the broth, salt, 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. Remove the greens and garlic from the broth, and then pour it into circles. Shulum is a mutton broth with which boiled meat is washed down. Its charm is that during cooling, the meat can again be immersed in it and reheated: the shulum will make it even tastier.