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Caucasian lamb soup
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Caucasian lamb soup

180 min4 serv.20 февр. 2026 г.

Description

The soup is simple and quick to prepare. Here's how to make Caucasian lamb soup. First, boil the chickpeas that have been soaked in advance. In a separate pot, cook the lamb with carrots, onion, and spices. Once the lamb is cooked, fry it in clarified butter until it develops a golden crust. Then, in the same butter, sauté the onion. When the onion turns golden, add carrots and tomatoes, and simmer together for 15 minutes. In a large pot, combine the prepared ingredients: boiled chickpeas, lamb, sautéed vegetables, chopped bell pepper, quince, potatoes, and chili pepper. Pour in the strained broth and simmer for 30 minutes. Ten minutes before the soup is ready, add garlic pressed through a garlic press. Five minutes before completion, pour in pomegranate juice and add spices—basil, coriander, salt, pepper, and chopped fresh herbs. Let the finished soup steep for 30 minutes before serving. The soup is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    Soak the chickpeas the night before preparing the soup. Then boil for an hour and a half.

  2. 2

    Step 2

    Step 2

    Boil the lamb for an hour, adding a whole onion, carrot, parsley root, a couple of black peppercorns, and a bay leaf to the broth.

  3. 3

    Step 3

    Step 3

    Slice the onion into half-rings.

  4. 4

    Step 4

    Step 4

    Also, chop the carrots.

  5. 5

    Step 5

    Step 5

    Grind the bell pepper.

  6. 6

    Step 6

    Step 6

    Remove the skin from the tomatoes and cut them into cubes.

  7. 7

    Step 7

    Step 7

    Finely chop the quince.

  8. 8

    Step 8

    Step 8

    Remove the half-cooked lamb from the broth and fry in clarified butter until a crust forms. Then transfer it from the skillet.

  9. 9

    Step 9

    Step 9

    In the same oil, sauté the onion until golden brown.

  10. 10

    Step 10

    Step 10

    Then add the carrots and tomatoes and simmer for 15 minutes.

  11. 11

    Step 11

    Step 11

    Put the cooked peas into a large saucepan.

  12. 12

    Step 12

    Step 12

    Add the lamb and pour the sauce over it.

  13. 13

    Step 13

    Step 13

    Place the pepper and quince in a saucepan.

  14. 14

    Step 14

    Step 14

    Strain the broth, pour it into a saucepan, add the sliced potatoes, chili pepper, and place over heat. Simmer for 30 minutes after boiling. Add garlic pressed through a garlic press 10 minutes before the dish is ready.

  15. 15

    Step 15

    Step 15

    Five minutes before cooking is complete, pour in pomegranate juice and add spices – basil, coriander, salt, pepper, and chopped herbs. Let the finished soup steep for half an hour before serving.