There are many recipes for lamb and potato soups. As a rule, these are dishes of Caucasian or Asian cuisine, but there are other options. Below are some common versions of these soups.
Lagman with vegetables
This is a Central Asian mutton soup with potatoes. It is called “lagman”, and there are many options for its preparation. This is a dish with seasonal vegetables, bone broth and lamb, sometimes with pasta. This soup is very nutritious and nutritious. Its calorie content is about 125 kcal per 100 grams. To cook this soup with lamb and potatoes, you will need:
- 1 tbsp. l any fat, such as lard, fat, butter or vegetable;
- 500 grams of lamb, shoulder, chopped;
- 1 sweet onion, diced;
- 1 carrot, chopped or grated;
- 1 stalk of celery, chopped or grated;
- 500 grams of white mushrooms, sliced;
- 500 ml of tomato sauce;
- 2 large potatoes, diced;
- 4 liters of filtered water;
- 1 tbsp. l salt;
- 1/2 tsp black pepper;
- 1/2 tsp ground caraway seeds;
- 3 bay leaves;
- 1 zucchini, grated or chopped spirally;
- 1 bell pepper, sliced;
- half a glass of flat leaf parsley, chopped;
- a handful of noodles (optional).
How to cook homemade lagman?
Melt cooking oil or oil over medium-sized broiler in a roasting pan. Fry lamb on all sides until golden brown. Remove the meat and set it aside.
Without cleaning the frypot, add extra fat to it if necessary. Put onions, carrots, celery and mushrooms in turn, frying each ingredient for a minute. Pour in tomato sauce and fry for another three minutes. Add the pieces of lamb and water and bring to a boil. Reduce heat, close pan, and let ingredients brew for about 25 minutes.
If you use pre-cooked meat, add the meat and bone broth to the pan and heat it enough to simmer slightly. If you want to make mutton soup with noodles and potatoes, separately cook pasta.
Add potatoes to meat and vegetables. Season with spices and taste. Close the lid again and bring to a boil over high heat. Cook for about five minutes, or until the potatoes are tender.
Remove from heat and add remaining ingredients, zucchini, bell peppers and parsley. Close the lid and leave for 10-15 minutes. Serve with rye bread or tortillas.
If you are using previously cooked lamb, skip the first step and go straight to cooking vegetables. Then add the ready-made mutton and bone broth to them instead of water and heat enough to bring the soup to a slight boil.
Another classic option
This is one of the most famous recipes for lamb and potato soup. It is called Shurpa, and it is a hearty and thick first course that will help you increase your physical strength and restore strength if you lose them.
There are two main such recipes for mutton and potato soup - Kainatma Shurpa and Kovurma Shurpa, which differ in the way they are prepared. However, each region of Uzbekistan is proud of its features and secrets of cooking this dish.
Kainatma Shurpa is a dietary dish consisting only of meat broth and boiled vegetables. Its calorie content is about 60 kcal per 100 grams. This version will appeal to people from the northern regions, where the base for the soup is almost never fried. To make shurpa (soup with lamb and potatoes) you will need:
- 0.5 kg of lamb (ribs or fillets);
- 300 grams of onions;
- 200 grams of carrots;
- 200 grams of sweet pepper;
- 200 grams of tomatoes;
- 200 grams of potatoes;
- spices (salt, zira, black pepper, etc.);
- herbs (dill, parsley, coriander or any others that you like or are used to);
- about 2 liters of water (shurpa should not be too liquid, this is a thick soup).
How to cook lightweight shurpa?
The ingredients listed above can be found in almost all Shurpa recipes, and the only thing that distinguishes all types of this dish is the way it is prepared. For this version, the following is required.
Put large pieces of meat with bones in cold water and cook them for 1.5-2 hours. When the lamb is soft, turn off the heat. Then take out the meat and separate it from the bones, cut into small even pieces and put back into the broth. Now add the vegetables, cut into large pieces, and cook the soup on low heat, so that the vegetables gradually become soft and give the soup a taste. Sour tomatoes can interfere with the proper preparation of potatoes, so they should be added at the end of the cooking process, along with herbs and spices.
At the end, the shurpa can be divided into portions in traditional bowls with a handful of fresh herbs placed in each of them. Shurpa can also be served separately, that is, broth in large bowls and meat and vegetables in a plate.
The second version of the dish
Kovurma Shurpa requires the same ingredients, but it is prepared in a cauldron, since the meat must first be fried along with onions and carrots. Then water is added, and after the lamb is ready, vegetables are added to it.
There is also a variety of shurpa with chickpeas - mohara shurpa. This is a large pea of the Central Asian type, which does not become soft even with prolonged cooking. The chickpeas should first be soaked for some time in cold water, and then boiled with meat.
There are many ways to make shurpa. Asy-sorpa is made from fish, and in kihta-shurpa meatballs are used instead of chopped meat. Since this is a rather fat soup, it should be served with bread, preferably hot.
Soup with celery root and rosemary
This is a recipe for lamb soup with potatoes and lots of spices. This dish turns out thick and satisfying, and its pronounced aroma will be appreciated by many. In total, you will need:
- 2 tbsp. l olive oil;
- 2 lamb shanks (1.5-2.5 kg), with trimmed excess fat;
- salt;
- 1 medium onion, chopped (about one and a half glasses);
- 8 garlic cloves, peeled and minced;
- 2 sprigs of rosemary;
- 2 sprigs of fresh thyme;
- 2 bay leaves;
- a glass of chicken stock;
- 2 large celery roots (total about 1.5 kg);
- half a head of green cabbage;
- 1 tbsp. l balsamic vinegar;
- freshly ground black pepper;
- 2 tbsp. l chopped fresh parsley.
How to cook it?
Sprinkle the lamb shanks with salt and let them stand while you cook the ingredients.
Heat oil in a large, thick-bottomed saucepan over medium heat. Wipe the lamb legs with paper towels, add them to the pan and brown on all sides. Then put them in a bowl and set aside.
Put chopped onions in a pan and fry until transparent for about five minutes. Add the cloves of garlic and cook for another minute. Put rosemary, thyme, bay leaf and meat, pour in the broth.
Sprinkle with a teaspoon of salt. Bring the broth to a boil, reduce heat to a minimum and cover. Let the soup cook for an hour.
Remove the lamb drumsticks from the pan, place the celery root and cabbage, cut into thin slices. Boil them until cooked and pour over balsamic vinegar. Return the meat to the pan, pressing it to the celery root and cabbage. Simmer until the celery root and lamb are completely soft. Cut the meat from the bones, chop, return it to the pan. Add salt and pepper to taste. Sprinkle with parsley.
Chinese spicy pickled beans
This is an unusual soup recipe that offers to add noodles, potatoes and pickled beans at the same time. For this original dish you will need the following.
For broth:
- a glass of caraway seeds roasted;
- half a glass of roasted coriander seeds;
- half a glass of fennel seeds, toasted;
- 3 tbsp. l kosher salt;
- 1 tbsp. l light brown sugar;
- 3 tbsp. l fish sauce (nam pla or nuoc nam);
- 1 tbsp. l sesame oil;
- 2 kg of lamb (shoulder), diced 2-3 cm;
- a quarter cup of vegetable oil;
- one and a half glasses of beer (light);
- 4 cups of beef or chicken broth, unsalted;
- one and a half glasses of water;
- 1/4 cup soy sauce;
- 1 yellow onion, fried over an open fire, finely chopped;
- 2 jalapenos, fried over an open fire, chopped with seeds;
- 2 fresh bay leaves;
- 1 garlic clove, cut into pieces;
- a quarter cup of Sichuan pepper, slightly fried in a hot dry frying pan.
For soup:
- 1/2 tbsp. l olive oil plus some more;
- kosher salt;
- 1 onion, thinly sliced;
- 3 red jalapenos, thinly sliced with seeds;
- 500 grams of ramen noodles;
- 2 large potatoes;
- 1 bunch of cilantro, without hard stems;
- 3 bunches of green onions, finely chopped;
- 2 tbsp. l red wine vinegar;
- 1 tbsp. l fried sesame seeds;
- 1 green jalapeno, thinly sliced with seeds;
- pickled green beans.
How to cook a Chinese dish?
How to cook Asian mutton soup with potatoes? Grind cumin, coriander and fennel together in a food processor until a coarse mixture is obtained. Combine half the mixture of spices, salt, sugar, fish sauce and sesame oil in a medium bowl, add lamb and mix. Allow the meat to marinate at room temperature for at least 2 hours (up to 4 hours).
Heat a quarter cup of vegetable oil in a large roasting pan or pan over medium heat. Working in batches, brown the meat until brown, about 4 minutes for each batch, transfer it to the dish. Add beer and stir, scraping pieces of browned meat from the bottom of the pan. Simmer until the liquid decreases by a third, about 4 minutes. Return the lamb to the pan. Add the broth and the following 7 ingredients from the list. Bring to a boil and cook, covering and stirring occasionally, until the meat becomes very tender, 2-3 hours. Using a slotted spoon, transfer lamb to a plate, remove fat from the broth.
Heat a wok or a large cast-iron pan. Fry slices of boiled lamb, sprinkling them with the remaining half of the spices. Transfer to a large bowl. Put onions and red jalapenos with 1/2 tbsp in the pan. l olive oil. Fry until soft for about three minutes, transfer to a bowl of meat.
Heat the stock over low heat. Add thinly chopped potatoes, and then noodles, cook until tender. Add meat, onions and jalapenos to the soup. Combine cilantro, chives, vinegar, sesame seeds and green jalapenos in a large bowl. Divide the lamb soup between bowls. Sprinkle with a mixture of herbs. Serve with pickled green beans.
Soup kharcho
Kharcho is a traditional Georgian dish with beef, lamb, pork, chicken or goose, as well as rice, mashed plums and chopped walnuts. This soup is usually served with finely chopped fresh coriander. Its characteristic ingredients are meat, cherry plum (tkemali) puree, rice, nuts and a spice mixture that varies in different regions of Georgia. Its calorie content is small - about 43 kcal per 100 grams. To make lamb soup with rice and potatoes, you will need:
- 1 kg of mutton (neck), diced;
- 80 grams of rice;
- 50 grams of walnuts, finely chopped;
- a pinch of paprika;
- a large handful of fresh chopped coriander;
- 50 grams of dried plums or tkemali sauce;
- one large potato;
- a pinch of thyme;
- a handful of mint, finely chopped;
- a large handful of fresh chopped parsley;
- 3 tbsp. l olive oil;
- 1 liter of water;
- half diced celery root;
- 1 large carrot, finely chopped;
- a pinch of freshly ground black pepper;
- 2 onions, finely chopped;
- 2 bay leaves;
- a little ketchup;
- a couple drops of Tabasco;
- a pinch of sugar;
- juice of one lemon;
- a pinch of sage;
- a pinch of salt to taste;
- 4 garlic cloves chopped into pieces;
- a large glass of red wine.
How to cook Georgian soup?
Sauté lamb in garlic butter. Remove from heat. Bring water to a boil in a large saucepan. Add lamb and a little salt and reduce heat to simmer the meat at a slow boil for 30 minutes. Add all other ingredients and cook for 15 minutes at medium boil, then reduce heat to a minimum and cook for 50 minutes. Serve lamb and potato kharcho soup right away, garnishing with herbs of your choice.