In Central Asia and the Caucasus, the merits of mutton have long been appreciated — in terms of their nutritional value, it is not inferior to pork, but it is less likely to cause allergies.
For the soup most often used mutton on the bone. If you are going to cook mutton soup, keep in mind that it will take quite a lot of time. Most often, first put the meat, which is cooked for 1-2 hours, and then add the rest of the ingredients.
Cook such soups over low heat.
If the meat is pre-fry, it will cook 2 times faster, and the dish will have a special taste.
The division into soup and main course is typical for European cuisine. In Central Asia and the Caucasus, there is no sharp division between these types of dishes, and the soups are cooked thick and rich here. It is necessary to pay attention to this, measuring the amount of water — it should be no more than 1-1.5 glasses per serving.
Consider also that in the process of long cooking the soup boils down and the broth becomes smaller.
Lamb has a specific smell, and in order to soften it, many spices, spices, onions, and garlic are put into mutton dishes.
A frequent ingredient in lamb soups is chickpeas. Do not forget that you need to soak it in water for 10 hours.
Shurpa — a dish of Uzbek cuisine. This is a thick soup with vegetables and fatty lamb. Shurpa is prepared in two ways: either the meat and vegetables are first fried, or the raw ones are poured with water and boiled.
In the shurpa put 4-5 kinds of spices: red and black pepper, cilantro, bay leaf, azhgon, dill, turmeric.
Petey — one of the most famous Azerbaijani dishes.
This is a meat soup with potatoes, peas (chickpeas) and chestnuts.
Traditionally, soup-piti is boiled in portioned clay pots on charcoal for several hours.
Bozbash — Armenian meat soup with a variety of vegetables and fruits. The main ingredients, besides mutton, are chickpeas, potatoes or chestnuts, onions and tomatoes, and spices — parsley, cilantro, basil, red and black pepper.
You can also put in this soup quince, apples, cherry plum, dried apricots, prunes.
At the very end of cooking bozbash is added to wine vinegar, lemon or pomegranate juice — and the soup acquires a characteristic sourness.
Lagman cook in different countries of Central Asia.
It consists of two parts — homemade, thinly rolled noodles and wajji (stew with vegetables).
First cook the noodles. The meat is fried in a pan to a golden crust, then vegetables are added — potatoes, radish, tomatoes, carrots, beets, cabbage, onions, sweet peppers, garlic.
After that, the meat with vegetables is poured with water, in which noodles were cooked, and stewed over low heat.
The finished noodles and vaju lay out on a plate in layers, and sprinkle with greens on top.
Kavurma (kovurma, kaurma, kourma) is originally a Turkish dish, although it is known both in Central Asia and in Transcaucasia.
Slices of lamb are fried in a skillet, add onions, broth and stew under the lid, then put crushed garlic, tomatoes, greens, salt and stew for a few minutes.
Kharcho — This is Georgian meat soup. Initially it was cooked from beef, although today it is often cooked from mutton. Mandatory ingredients of this dish are grated walnuts and tklapi — plum puree, dried in the sun.
Thanks tklapi soup gets bright sour.
In summer, tklapi can be replaced with fresh cherry plum, which should be introduced into the soup in 15 minutes. until the end of cooking.
First boil the meat, then add the rice.
Finished kharcho is filled with crushed garlic and finely chopped greens.