Ingredients with Measurements:
- 1 kg lamb shoulder, cut into small pieces
- 2 onions, chopped
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup pearl barley
- 1 cup chopped carrots
- 1 cup chopped celery
- 8 cups water
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, add the lamb shoulder pieces and cook over medium-high heat until browned on all sides.
2. Add the chopped onions and minced garlic to the pot and cook until the onions are translucent.
3. Add the tomato paste, paprika, cumin, coriander, turmeric, salt, and black pepper to the pot and stir until the lamb is coated in the spices.
4. Add the pearl barley, chopped carrots, chopped celery, and water to the pot and stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender and the barley is cooked through.
6. Remove the soup from the heat and stir in the chopped fresh parsley.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Medium-high heat for browning the lamb
- Low heat for simmering the soup
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 30g
- Protein: 30g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or chicken
- Pearl barley can be substituted with rice or quinoa
- Carrots and celery can be substituted with other vegetables such as potatoes or sweet potatoes
Variations:
- Add chopped tomatoes or tomato sauce for a richer flavor
- Add chopped kale or spinach for extra nutrition
- Use different spices such as cinnamon or nutmeg for a different flavor profile
Tips and tricks:
- Browning the lamb before adding the other ingredients adds depth of flavor to the soup
- Stirring in fresh herbs at the end of cooking adds freshness and brightness to the soup
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of fresh parsley on top
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Crusty bread or rolls
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out
- If the lamb is tough, simmer the soup for longer until the meat is tender
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Särä Soup is a traditional dish from the Tatarstan region of Russia, where it is typically made with lamb, barley, and vegetables.
Flavor profiles:
- Savory, earthy, and slightly spicy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner
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Region: Finnish