Not every hostess knows how to cook delicious soup of lamb and a couple of specific recipes will certainly help you to diversify the menu, and which one is the most delicious, it's up to you.
How tasty to cook soup kharcho from lamb?
Ingredients:
- Breast of lamb - 1 kg;
- carrots - 1 piece;
- onion - 2 onions;
- celery root - 150 g;
- parsley root - 100 g;
- tomato - 1 pc .;
- tomato paste (dark) - ½ st. spoons;
- rice - 100 g;
- tkemali - 2 tbsp. spoons;
- pepper red spicy - 1 pepper;
- parsley - 1 bunch;
- coriander - 1 bunch;
- garlic - 4 teeth;
- laurel - 1 sheet;
- savory - ½ tsp;
- coriander ground - ½ tsp;
- уцхо-сунели - 1 teaspoon;
- badonia;
- adzhika - 1 teaspoon;
- black pepper - 10 peas;
- vegetable oil - 35 g;
- pepper fragrant - 5 peas;
- salt.
Preparation
Prepare the preparation from the broth, since the kharcho is primarily a soup. Wash the meat with chunks of 2-3 ribs and put in cold water, then turn on the heat. After waiting for the boil, you must remove the foam, which is necessarily formed. Peel the carrots and cut them into 3 pieces put to the broth, one onion well wash and not completely clean, then cut into four slices, but also not to the end, so that the bulb does not fall apart and also put it in the broth. Then, in the broth, lower the roots of celery and parsley, as well as peppercorns, do not need to salt the broth at this stage.
The second bulb is cleaned completely and chop into a quarter of the ring, pour oil into the frying pan and put the onion, then turn on the heat. You do not need to fry onions in the literal sense of the word, it needs to be warmed up well, so that it will lose its color, become soft and give its flavor to the butter, but does not acquire the taste of fried. On a tomato, make a cross-shaped incision and put it in the broth, and after a couple of minutes transfer it into a bowl of cold water, now peel it and grind it into small cubes, after adding together with the tomato paste to the onions in a frying pan. Also in a pan pour a few spoonfuls of broth and put out 5 minutes tomatoes with onions.
From the pan, take out the vegetables and roots, you will not need them any more, and put the contents of the pan in the pan, put the tkemali there. Now salt the future grub, and finely chopping hot pepper, send it to a saucepan. Finely chop greens and garlic by mixing their one mixture, put the rice into the broth and when it is almost ready, pour in all the spices, and after 5 minutes add a mixture of greens and garlic, and then turn off the broth.
Armenian mutton shurpa soup - recipe
Ingredients:
- lamb with bones - 1,5 kg;
- onions - 4 onions;
- tomatoes - 4 pcs .;
- carrots - 3 pieces;
- sweet pepper (small) - 10 pcs .;
- potatoes (not large) - 7 pieces;
- coriander - 1 bunch;
- parsley - 1 bunch;
- pepper spicy - 1 pepper;
- vegetable oil - 50 g;
- savory, zira, basil, coriander, pepper, sugar;
- salt.
Preparation
Wash the meat, leave some of the pulp on the bones, and separate and cut, but not finely. Roast it in the cauldron and separately, first what is on the bone, postponing it after roasting, and then pieces of pulp with onions, cut into a quarter of the ring. Carrot milled in large mugs and attach to onions with meat, wait about 5 minutes, add not finely chopped 3 tomatoes. Sweet pepper and 4 peppercorns cut into large squares, after removing the seeds and septums, then put chopped peppers in a cauldron and pour a small amount of hot water. Stewed in this way, vegetables with pulp about a quarter of an hour,
Eat this shurpa separately, broth is poured into the bowl, and vegetables with meat spread on another plate.