Lamb soup recipe. Calorie, chemical composition and nutritional value.

Calorie content of foods in the dish “Beef Shurpa in a Multicooker”

In general, despite the satiety and large amount of meat in the dish, the soup does not have as many calories as it might seem at first glance. This dish contains only 100 kcal per 100 grams, which is just the norm – not too much and not too little. In addition, beef soup is considered very healthy, as it contains a large amount of substances necessary for our body:

• Vitamin A – supports the immune system, is responsible for the reproductive function of the body;
• B-carotene – antioxidant, provitamin A;
• vitamin B6 – responsible for immunity, supports the normal functioning of the central nervous system (CNS);
• vitamin B12 – is involved in hematopoiesis and plays an important role in metabolism;
• vitamin K – responsible for the speed of blood clotting;
• vitamin PP – it has a role in the body’s energy metabolism;
• potassium – helps regulate acid-base balance;
• cobalt – helps vitamin B12, as it is part of it;
• copper – helps provide the body’s tissues with oxygen, participates in the absorption of substances that come with food;
• chromium – regulates blood glucose levels, enhances insulin production;
• zinc is part of more than 250 enzymes in our body.

The list above describes only the most basic properties of vitamins and elements, since they have more than enough functions. In any case, even from the shortened list it is clear that shurpa with beef is a very healthy dish, and it also contains a small amount of calories. In general, we recommend this dish to adults and children!

Baked lamb

You can cook a delicious and satisfying dish in the oven. If a fatty piece of meat is used, it is not seasoned with oil, leaving it to bake in its own juices. Baked lamb is considered the ideal dish for any holiday table. The calorie content of 100 g of meat here will be no more than 250 kcal.

To prepare you need the following ingredients:

• lamb on the bone - 3 kg. (shoulders or ribs);
• garlic - 5-6 cloves;
• salt;
• two large onions;
• greens (for serving);
• pepper, mustard, bay leaf.

Wash and dry the meat, pound lightly. Break the bay leaf and stuff it into the lamb. Mix salt, cumin, mustard and pepper, chopped garlic and onion. Rub the resulting mixture onto the meat and put it in the refrigerator for 5 hours. When the lamb is marinated, it should be placed on a baking sheet or placed in a baking sleeve.

Place the meat in an oven preheated to 200 degrees and bake for 2-3 hours until cooked. The lamb is ready when it releases pale pink juice when pierced. Before serving, the dish is sprinkled with finely chopped herbs.

Baked lamb, whose calorie content (per 100 grams), without adding oil, is 190 kcal, goes perfectly with a side dish of sauerkraut or mashed potatoes. You can also serve a vegetable salad along with the meat.

Mutton is the meat of a slaughtered ram, lamb or sheep. Moreover, not just any sheep’s meat can be eaten. The most delicious, tender and low-calorie meat is lamb meat, especially that which was fed only on mother’s milk.

But it is advisable to slaughter adult animals before they reach two years of age, then there is still a chance to get tasty, nutritious meat. In older individuals, the meat will be tough, with an unpleasant specific odor.

Among other types of meat, lamb is considered the lowest in calories and the healthiest in its composition.

For example, it contains almost 30% less fat than pork. But it is much richer in iron content than other types of meat.

Recipe for the dish “Beef Shurpa in the Multicooker”

I would like to warn you right away that the cooking process is not difficult, but long. The total cooking time takes more than 2 hours. Basically, like any other soup. It is best to cook beef shurpa for lunch; for dinner it will be a “heavy” dish. Well, in general, the soup turns out to be tasty and rich, everyone will like it, but most of all, fathers and husbands love it. So, how to cook beef shurpa in a slow cooker?

Ingredients for the dish “Beef Shurpa in a Multicooker”

• 450 g beef;
• 5-7 potatoes (if they are too small, you can take more);
• carrot;
• onion;
• 1500 ml water;
• a couple of bay leaves;
• 2-3 allspice peas;
• half a bunch of parsley;
• chili pepper, preferably green;
• salt and ground pepper to taste.

Description of the preparation of the dish “Beef Shurpa in a Multicooker”

1. Wash and dry the meat, cut into portions (most importantly, not too small).
2. Salt the meat and place it on the bottom of the multicooker container.
3. Activate the “Extinguishing” mode for 90 minutes.
4. Peel the carrots and chop into large pieces.
5. Peel the onion and cut into thick quarter rings.
6. Wash and peel the potatoes, cut them into 4 parts.
7. Wait until the multicooker program ends.
8. Pour water into the multicooker container.
9. Switch to the “Soup” mode and set the timer for 45 minutes.
10. Wait until the water boils, then add the chopped vegetables.
11. Be sure to add bay leaf, allspice, salt and ground pepper.
12. Leave the dish to cook.
13. At the end of the program, you can pour into plates and serve.

Vitamins and minerals

Types and amounts of vitamins contained in 100 grams of lamb:

It is rare to find a product with such a rich content of B vitamins and nicotinic acid as lamb.

Types and amounts of macro- and microelements contained in 100 grams of lamb:

From the table data we see how rich lamb is in cobalt, iron, phosphorus, zinc, chromium, potassium and other elements. In addition, it contains almost all useful substances, even in smaller quantities.

Everything about the benefits of lamb meat becomes clear; you just have to see its chemical composition and find out the nutritional value. But this product should not be abused, since it is quite difficult to digest, and its waste is eliminated from the body for quite a long time.

Lamb is a selected type of meat, which is considered a delicacy in many countries around the world. Dishes prepared from it are always of impeccable quality and excellent taste. For many, lamb is a national product, on the basis of which hundreds of traditional dishes are prepared. People who monitor their diet and take into account not only the energy value, but also the beneficial qualities of the product, are accustomed to seeing lamb on their table. This type of meat is very popular due to its dietary properties.

Beef shurpa with apples in a slow cooker

As surprising as it may sound, you can make soup with meat and apples, and it’s very tasty. In Uzbekistan, every conscientious housewife knows this recipe, although they cook it in cauldrons. We will cook it in our assistant - a slow cooker. But the taste will not suffer much from this. So, are you ready to cook beef shurpa with apples in a slow cooker?

Ingredients

• 150-200 g beef ribs;
• 450 g – beef fillet;
• 4 onions;
• 2 carrots;
• 1000 g potatoes;
• 3 sweet peppers;
• 3 tomatoes;
• capsicum;
• 1.5-2 liters of water;
• 2 apples (preferably sour);
• a little vegetable oil;
• spices to taste (you can take thyme or coriander seeds);
• salt, and if desired, you can add a bunch of cilantro.

Recipe

1. Wash and dry the beef, cut into portions.
2. Place the meat on the bottom of the container of our device.
3. Fill with water so that it is 3-4 cm above the meat.
4. Add a whole onion to the meat (peel and wash).
5. Turn on the “Soup” mode for 20 minutes.
6. Remove the foam, as soon as it stops forming, switch to the “Extinguishing” mode for 90 minutes.
7. Wash all vegetables and remove peels and dirt.
8. Chop the onion into half rings.
9. Cut the carrots into small strips.
10. Chop the tomatoes into cubes.
11. Cut the pepper into strips.
12. Chop the potatoes into cubes.
13. Take out a frying pan and fry the onions and carrots until they change color.
14. Add fried vegetables to the soup.
15. After 10 minutes, add potatoes to the soup.
16. After another 5 minutes, add the remaining vegetables and spices, salt if necessary.
17. Wash the apples, cut into two parts, remove the stem and seeds.
18. 20 minutes after adding the last vegetables, add the apples to the soup.
19. Cook for another 20-30 minutes.
20. At the end of the program, switch the multicooker to heating mode and let stand for 30 minutes.
21. You can add greens if you wish.
22. The dish can be poured into plates, enjoy your meal.

Dietary product

In pursuit of a slim body, meat is sometimes completely excluded from the diet, but the only thing worth doing is replacing it with lamb. Naturally, eating red meat does not guarantee weight loss, because no one has heard of the “lamb” diet, but by replacing pork or beef with lamb, you can significantly reduce your daily calorie intake.

• The most dietary way to cook lamb meat is to stew it over low heat.
• Lamb can also be boiled; this method of heat treatment will preserve its taste, but will reduce calories to a minimum.
• Be sure to marinate red meat, because marinade makes it healthier and tastier. And if you use the right ingredients for the marinade, this will reduce its calorie content several times.

For information on how to cook lamb shoulder with potatoes in the oven, see below.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition of "Lamb [PRODUCT REMOVED]".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	202.9 kcal	1684 kcal	12%	5.9%	830 g
Squirrels	16.3 g	76 g	21.4%	10.5%	466 g
Fats	15.3 g	56 g	27.3%	13.5%	366 g
Water	67.6 g	2273 g	3%	1.5%	3362 g
Ash	0.8 g	~
Vitamins
Vitamin B1, thiamine	0.08 mg	1.5 mg	5.3%	2.6%	1875
Vitamin B2, riboflavin	0.1 mg	1.8 mg	5.6%	2.8%	1800 g
Vitamin B4, choline	70 mg	500 mg	14%	6.9%	714 g
Vitamin B5, pantothenic	0.5 mg	5 mg	10%	4.9%	1000 g
Vitamin B6, pyridoxine	0.4 mg	2 mg	20%	9.9%	500 g
Vitamin B9, folates	8 mcg	400 mcg	2%	1%	5000 g
Vitamin B12, cobalamin	2 mcg	3 mcg	66.7%	32.9%	150 g
Vitamin E, alpha tocopherol, TE	0.5 mg	15 mg	3.3%	1.6%	3000 g
Vitamin H, biotin	3 mcg	50 mcg	6%	3%	1667 g
Vitamin RR, NE	5.2058 mg	20 mg	26%	12.8%	384 g
Niacin	2.5 mg	~
Macronutrients
Potassium, K	270 mg	2500 mg	10.8%	5.3%	926 g
Calcium, Ca	3 mg	1000 mg	0.3%	0.1%	33333 g
Magnesium, Mg	18 mg	400 mg	4.5%	2.2%	2222 g
Sodium, Na	80 mg	1300 mg	6.2%	3.1%	1625 g
Sera, S	230 mg	1000 mg	23%	11.3%	435 g
Phosphorus, Ph	178 mg	800 mg	22.3%	11%	449 g
Chlorine, Cl	60 mg	2300 mg	2.6%	1.3%	3833 g
Microelements
Iron, Fe	2 mg	18 mg	11.1%	5.5%	900 g
Yod, I	7 mcg	150 mcg	4.7%	2.3%	2143 g
Cobalt, Co	7 mcg	10 mcg	70%	34.5%	143 g
Manganese, Mn	0.035 mg	2 mg	1.8%	0.9%	5714 g
Copper, Cu	180 mcg	1000 mcg	18%	8.9%	556 g
Molybdenum, Mo	12 mcg	70 mcg	17.1%	8.4%	583 g
Nickel, Ni	10 mcg	~
Tin, Sn	75 mcg	~
Fluorine, F	63 mcg	4000 mcg	1.6%	0.8%	6349 g
Chromium, Cr	10 mcg	50 mcg	20%	9.9%	500 g
Zinc, Zn	3 mg	12 mg	25%	12.3%	400 g

The energy value of Lamb [PRODUCT REMOVED] is 202.9 kcal.

Main source: Product removed. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

Results

As you can see, preparing beef shurpa soup in a slow cooker is quite simple. Everyone will like it, even children. But, oddly enough, men love him most. If you liked our recipes for this delicious dish, be sure to share them with your friends and family. Bon appetit everyone and bye bye!

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Benefits and harms

Among the various types of lamb, Kalmyk sheep meat stands out, which is considered more useful than other varieties. It does not have a specific smell, but it contains an order of magnitude more useful vitamins and chemical elements than the meat of other sheep breeds.

Lamb is very rich in vitamins D, E, K, B1, B12, B2, B9, B5, B6, PP.

It also contains minerals such as iron, phosphorus, manganese, sodium, magnesium, potassium, silicon, selenium, nickel, fluorine, calcium, cobalt, tin, zinc, iodine, molybdenum, chlorine, chromium, sulfur and copper. Due to the large amount of iron, lamb is recommended to be eaten for anemia and low hemoglobin levels. This type of meat stimulates the pancreas well and prevents the development of diabetes.

But even such a healthy product as lamb should not be consumed if you have problems with the kidneys, gall bladder and liver. Due to the fairly high fat content, complications are possible, so doctors recommend limiting the consumption of this product. Lamb is also contraindicated in case of impaired digestion and the following diseases:

• arthritis;
• ulcer;
• gastritis;
• heart problems;
• increased stomach acidity.

If you abuse lamb, these diseases can progress, because this meat contains a large amount of cholesterol. Lamb is also not recommended for children and the elderly. In addition, even a healthy adult is better off not eating it every day, as this can lead to atherosclerosis.

In addition to lamb, another type of meat should be present in a person’s complete diet. Otherwise, if you consume lamb exclusively, this will lead to its negative effects on the body. Studies have shown that lamb meat contains virtually no iodine, which leads to problems with the thyroid gland.

Lamb meat contains quickly digestible proteins that saturate the human body with amino acids. But, despite all the beneficial properties, this meat takes a very long time to digest and is considered heavy food. Although, according to oriental medicine, lamb is the most acceptable type of meat for humans, and you need to eat fifty grams of this product in any form per day.

For those watching their figure, there is no better meat, because its calorie content is half that of beef and about three times less than that of pork. Doctors strongly recommend replacing any meat with lamb during the dietary period. Do not forget that it is lamb fat that helps with influenza, viral and infectious diseases.

Regular consumption of lamb has the following effects on the human body:

• prevention of diabetes mellitus;
• stimulation of the proper functioning of the pancreas;
• strengthening tooth enamel and preventing caries due to the high fluoride content;
• cleansing and restoration of the cardiovascular system;
• a high concentration of iron has a positive effect on hematopoiesis.

Features of cooking meat

Lamb has a specific aroma, so it is thoroughly washed and soaked in water or marinade. When cooking, various aromatic herbs are added to the dish, which makes the meat tastier.

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Lamb, the calorie content of which in its finished form does not exceed 300 calories per 100-gram serving, retains beneficial substances when cooked and is also absorbed faster. This method of cooking meat helps to avoid saturating the product with excess fat.

Pilaf

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Lamb pilaf is a traditional oriental dish. For tasty pilaf, it is recommended to choose meat from a middle-aged animal—the lamb must be at least 1 year old. Another important nuance: there should be 2 times more meat than rice.

List of ingredients:

• Rice – 800 g;
• lamb – 1.6 kg;
• carrots – 5 pcs.;
• three large onions;
• garlic – 2 heads;
• olive oil;
• salt - to taste;
• spices: cumin, ground red pepper, barberry, turmeric, sweet paprika.

Rinse the meat, remove veins and film, cut into large cubes. Rinse the rice, add water and set aside. Peel the vegetables, cut the onion into half rings, carrots into large cubes. Pour oil into a cauldron, add vegetables and meat there, fry until a crust forms. Salt generously and add spices. Pour water over the mixture and leave to simmer for 5-10 minutes. Pour rice into the prepared zirvak and stir.

Wash the garlic heads, lightly cut the cloves and place in the rice. Pour hot water into the mixture so that it covers the rice by 1-2 fingers. Cover the pilaf with a lid, reduce heat to medium, cook for another 30-40 minutes without opening the lid or stirring.

The calorie content of pilaf with lamb per 100 grams is 140-170 kcal; one serving of calories will be approximately 350-400 kcal.

Useful properties of meat

Lamb contains less fat than pork and beef, which is why it is often used in dietary dishes. Sheep meat is recommended for consumption by people suffering from gastritis, as well as children and people over 50 years of age.

Eating lamb helps improve the functioning of the pancreas. In the East, meat is used to prevent the development of atherosclerosis and diabetes.

Refractory lamb fat is used in the treatment of colds. A spoonful of fat is dissolved in a glass of hot milk mixed with honey and drunk in one gulp.

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