Meat Soups Mastava Uzbeck Style
Uzbek mastava is a famously thick and rich Uzbek soup, sometimes called "liquid plov" for its generous combination of meat, rice and a wealt…
Meat Soups
Meat soup recipes form the heart of a hearty lunch: rich broths from beef, pork, lamb and chicken with vegetables, grains and pasta. The section gathers classic first courses from Russian, Ukrainian, Caucasian and Central Asian traditions with step-by-step photography.
Soup quality starts with the broth. Three core types cover most recipes. Rich brown broth comes from roasted bones and meat with vegetables – the base for borscht, solyanka and kharcho. Clear broth simmers gently without boiling, with a single onion and carrot – the base for consommé, chicken noodle and rassolnik. A hearty zapravochny broth builds directly on the base with sautéed onion and carrot, tomato paste, potato and grain. Meat choices follow a simple logic: beef gives deep flavour, pork adds fat, lamb brings a characteristic aroma, chicken delivers a universal base.
Regional cuisine provides a wide catalogue. Russian – red borscht with beetroot and cabbage, shchi from fresh or sour cabbage, rassolnik with kidneys and pickled cucumber. Ukrainian – borscht with pampushki, kapustnyak, yushka. Caucasian – kharcho with walnut and tkemali, lamb shurpa with dried apricot, khash. Central Asian – lagman with hand-pulled noodles, shurpo. Legumes – pea with smoked pork, bean, lentil with lamb.
Types of meat soups featured
- Borscht – classic Ukrainian, Moscow-style, lenten, with beetroot and beans;
- Shchi – from fresh cabbage, from sauerkraut, green shchi with sorrel, fish shchi;
- Caucasian – kharcho, lamb shurpa, chikhirtma, khash;
- Asian – lagman, shurpo with meatballs, plov-soup;
- Hearty zapravochny – rassolnik with kidneys, mixed meat solyanka, pea with smoked meat;
- Clear broths – chicken noodle, broth with meatballs, consommé with croutons;
- With grains and legumes – with pearl barley, rice, lentil, bean.
Cooking time depends on the meat: beef and lamb 1.5–2 hours, pork 1–1.5 hours, chicken 40 minutes. For clear broth, meat goes into cold water; foam is skimmed at the boil. Every recipe on recepty.mobi includes exact proportions and step-by-step photography.
37 recipes in section
Meat Soups 
Meat Soups Kharcho Georgian Style
One of the most famous Caucasian dishes is kharcho in the Georgian style. Traditionally, it is made from beef, which must necessarily consis…
Meat Soups Dushbara in Azerbaijani Style
Azerbaijani dushbara is an elegant and remarkably beautiful national dish of Azerbaijani cuisine — tiny grape-sized dumplings filled with gr…
Meat Soups Bukhler Buryat Style
Bukhler is the national meat broth of the Buryat and Mongolian peoples — beautifully simple yet incredibly satisfying thanks to its concentr…
Meat Soups Azerbaijani Kyufta Bozbash
Azerbaijani kufta bozbash is a famous national dish of Azerbaijani cuisine with ancient roots, known since the days of the Ottoman Empire. I…
Meat Soups Hungarian goulash soup
The world-famous dish, goulash soup Hungarian style, was invented, as the legend goes, by simple shepherds. However, over time this thick, h…
Meat Soups Chuchvara Uzbek style - a refined dish with Eastern flavor
Uzbek chuchvara is a famous national dish of Uzbek cuisine — small dumplings with a lamb filling, cooked in a rich meat broth or served alon…
Meat Soups Lentil Soup with Smoked Meats
Lentil soup with smoked meat is a thick, hearty and remarkably filling homemade soup with a rich smoky aroma that warms you up on cold days …
Meat Soups Tuscan Soup with Minced Meat
Tuscan soup with ground meat is a famous and remarkably tasty dish of Italian cuisine from the Tuscany region, where locals prize simple, he…