Yellow Soup

Yellow Soup Recipe from Mongolia with Lamb, Chickpeas, and Saffron

Region / culture: Mongolia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Yellow Soup is a hearty and flavorful dish that is perfect for a cold winter day. This recipe combines tender leg of lamb with fragrant spices and chickpeas to create a delicious and satisfying meal.

History

Yellow Soup has its origins in Middle Eastern cuisine, where lamb and chickpeas are commonly used in traditional dishes. The combination of spices such as saffron, turmeric, and ginger gives this soup its vibrant yellow color and rich flavor.

Ingredients

1 leg of lamb
5 tsako cardamoms
2 can chickpeas
2 lb (907 g) rice
1 tsp saffron
3 tsp turmeric
5 tsp ground ginger (fresh is best)
coriander leaves
salt and rice wine vinegar to taste

How to prepare

Place the leg of lamb, cardamoms, chickpeas, and rice in a large stockpot. Cover with enough water and bring to a boil. Simmer until aromatic. Remove the lamb and cut it into bite-sized pieces. Return the lamb to the pot, add seasonings, and adjust the flavor. Continue cooking until the mixture has the consistency of a thick stew. Serve in a large bowl.

Variations

For a vegetarian version, you can omit the lamb and add extra chickpeas or tofu for protein.
Add diced vegetables such as carrots, celery, or bell peppers for added texture and flavor.

Cooking Tips & Tricks

Be sure to simmer the soup slowly to allow the flavors to develop fully.

- Adjust the seasonings to taste, adding more turmeric or ginger if desired.

- For a richer flavor, you can brown the lamb before adding it to the pot.

Serving Suggestions

Yellow Soup can be served with a side of crusty bread or a simple green salad for a complete meal. Garnish with fresh coriander leaves for added flavor.

Cooking Techniques

Simmer the soup slowly to allow the flavors to develop fully.

- Cut the lamb into bite-sized pieces for easy serving.

Ingredient Substitutions

You can use chicken or beef instead of lamb for a different flavor.

- Use quinoa or barley instead of rice for a gluten-free option.

Make Ahead Tips

Yellow Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Yellow Soup in a large bowl garnished with fresh coriander leaves for a beautiful presentation. You can also drizzle with rice wine vinegar for added flavor.

Pairing Recommendations

Yellow Soup pairs well with a crisp white wine or a light beer. For a non-alcoholic option, try serving with a glass of sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store any leftovers of Yellow Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Yellow Soup contains approximately 400 calories, making it a satisfying and filling meal.

Carbohydrates

Yellow Soup is a carbohydrate-rich dish due to the addition of rice and chickpeas. Each serving contains approximately 45 grams of carbohydrates.

Fats

The leg of lamb used in this recipe adds a significant amount of fat to the dish. Each serving contains approximately 15 grams of fat.

Proteins

Yellow Soup is a protein-packed meal thanks to the leg of lamb and chickpeas. Each serving contains approximately 25 grams of protein.

Vitamins and minerals

This soup is a good source of vitamins and minerals, including iron, vitamin C, and potassium. The saffron and turmeric also provide antioxidants that are beneficial for overall health.

Alergens

This recipe contains lamb and chickpeas, which may be allergens for some individuals. Be sure to check for any food allergies before serving.

Summary

Yellow Soup is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying dish that is perfect for a cold winter day.

Summary

Yellow Soup is a delicious and comforting dish that is perfect for a cold winter day. This recipe combines tender leg of lamb with fragrant spices and chickpeas to create a hearty and satisfying meal that is sure to please your taste buds. Enjoy this flavorful soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Yellow Soup. It was a cold winter day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and faded, but the recipes were still clear and legible.

As I perused the pages, one recipe caught my eye. It was for a soup that the book simply referred to as "Yellow Soup." The ingredients were simple - carrots, celery, onions, chicken broth, and a few other basic pantry staples. But what intrigued me the most was the vibrant yellow color of the finished dish.

I had never heard of Yellow Soup before, but I was determined to give it a try. I carefully read through the recipe, taking note of the instructions and making a mental list of the ingredients I would need. I was eager to recreate this mysterious dish in my own kitchen.

The next day, I set out to gather the ingredients for Yellow Soup. I made a trip to the local farmers market, where I picked out the freshest carrots, celery, and onions I could find. I also stopped by the butcher's shop to purchase a whole chicken, which I would use to make the broth for the soup.

Back at home, I got to work preparing the ingredients for Yellow Soup. I chopped the vegetables into small, uniform pieces, taking care to make sure they were all the same size. I then seasoned the chicken with salt and pepper before placing it in a large pot with water to simmer.

As the chicken broth bubbled away on the stove, I added the chopped vegetables and a few herbs and spices to the pot. The kitchen soon filled with the warm, comforting aroma of simmering soup. I couldn't wait to taste the finished dish.

After letting the soup simmer for a couple of hours, I removed the chicken from the pot and shredded the meat. I then returned the chicken to the soup, stirring everything together to combine the flavors. As I ladled the soup into bowls, I couldn't help but marvel at the beautiful golden color of the broth.

I took a tentative sip of the Yellow Soup, and my taste buds were instantly flooded with a rich, savory flavor. The carrots and celery added a sweet, earthy note to the dish, while the onions provided a subtle hint of sweetness. It was a perfect balance of flavors and textures, and I knew I had stumbled upon a new favorite recipe.

From that day on, Yellow Soup became a regular feature on my family's dinner table. It was a dish that brought us comfort and warmth on cold winter nights, and it quickly became a beloved tradition in our household. I shared the recipe with friends and neighbors, who were equally enchanted by the simple yet delicious flavors of this soup.

Over the years, I have made Yellow Soup countless times, each batch just as delicious as the last. I have tweaked the recipe here and there, adding my own personal touches and variations to suit my family's tastes. But the basic essence of the dish - the vibrant yellow color, the rich, savory broth, and the hearty vegetables - has remained unchanged.

Yellow Soup has become more than just a recipe to me. It is a reminder of the joy and satisfaction that cooking can bring, the simple pleasure of sharing a nourishing meal with loved ones. It is a testament to the power of tradition and the connection we feel to the past through the food we eat.

As I sit down to enjoy a steaming bowl of Yellow Soup with my family, I am filled with gratitude for the generations of cooks who have come before me, passing down their knowledge and recipes through the ages. I am proud to continue this tradition, creating new memories and stories with each batch of soup I make.

And as I take that first spoonful of Yellow Soup, I am reminded once again of the excitement and wonder I felt when I first discovered this recipe, all those years ago. It is a feeling that never fades, a spark of inspiration that continues to guide me in my culinary adventures. And for that, I am truly grateful.