Paya Soup

Indian

Medium

Soup

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Slow-Simmered
Paya Soup
For Winter Warmth

Name: Slow-Simmered ~Paya Soup~ For Winter Warmth
Total time: 2 min
Yield: 1
Cuisine: Indian
Ingredients: 6 pieces Goat paya (trotters), cleaned; 2 large Onions (finely sliced); 2 tbsp Ginger-garlic paste; 2 Green chillies (slit); 2 tsp Coriander powder; 1 tsp Black pepper powder; ½ tsp Turmeric powder; 1 tsp Red chilli powder; 1 tsp Whole black peppercorns; 4 Cloves; 3 Green cardamom; 1 Bay leaf; 1-inch piece Cinnamon stick; to taste Salt; 3 tbsp Oil or ghee; 6–7 cups Water; 2 tbsp Fresh coriander leaves (finely chopped) for garnish; 1 tbsp Fresh ginger (julienned); for serving Lemon wedges

2 mins

Cooking Time

Medium

Difficulty

Ingredients

Non Veg

Diet

Slow-simmered paya soup is a traditional winter favourite made by gently cooking goat trotters with onions, spices and aromatics until the broth turns rich and gelatinous. The long cooking time extracts deep flavour and nourishment, resulting in a warming soup that is comforting, hearty and ideal for cold evenings.

Ingredients

UNITSIngredients

6 piecesGoat paya (trotters), cleaned

2 largeOnions (finely sliced)

2 tbspGinger-garlic paste

2Green chillies (slit)

2 tspCoriander powder

1 tspBlack pepper powder

½ tspTurmeric powder

1 tspRed chilli powder

1 tspWhole black peppercorns

4Cloves

3Green cardamom

1Bay leaf

1-inch pieceCinnamon stick

to tasteSalt

3 tbspOil or ghee

6–7 cupsWater

2 tbspFresh coriander leaves (finely chopped) for garnish

1 tbspFresh ginger (julienned)

for servingLemon wedges

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Hyderabadi Mutton Shorba For Winter Warmth And Deep Comfort
Hyderabadi mutton shorba is a light yet deeply flavoured broth made by slow-simmering bone-in mutton with whole spices, aromatics and gentle seasoning. Unlike thick soups, this traditional shorba focuses on clarity, warmth and nourishment, making it ideal for winter evenings, festive meals or restorative comfort food.
90 mins
medium

Follow
Directions

Description - Step 1

Step 1: Clean and Prepare the Paya

Rinse the goat paya thoroughly under running water. If not pre-cleaned, blanch them briefly in hot water and scrape off any remaining residue. Proper cleaning ensures a clear, flavourful broth and removes any unwanted odour. Drain and keep aside.

Step 1

Step 1: Clean and Prepare the Paya

10 Minutes

Step 2

Step 2: Build the Flavour Base

10 Minutes

Step 3

Step 3: Add Aromatics and Spices

5 Minutes

Step 4

Step 4: Add the Paya

5 Minutes

Plate it up!

Plating

Ladle the soup generously, ensuring each bowl has both broth and pieces of paya. The glossy surface is a sign of proper slow cooking.

Pairing

Serve the hot paya soup in deep bowls with lemon wedges and fresh herbs on the side.

Garnishing

Top with fresh coriander and ginger juliennes. A squeeze of lemon just before eating brightens the rich flavours.

Paya Soup

Slow-Simmered
Paya Soup
For Winter Warmth

Ingredients

Related Recipes:

Hyderabadi Mutton Shorba For Winter Warmth And Deep Comfort

Follow
Directions

Description - Step 1

Step 1: Clean and Prepare the Paya

Description - Step 2

Step 2: Build the Flavour Base

Description - Step 3

Step 3: Add Aromatics and Spices

Description - Step 4

Step 4: Add the Paya

Description - Step 5

Step 5: Slow Simmer the Soup

Description - Step 6

Step 6: Final Adjustments

Plate it up!

Plating

Pairing

Garnishing

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Paya Soup

Slow-Simmered Paya Soup For Winter Warmth

Ingredients

Related Recipes:

Hyderabadi Mutton Shorba For Winter Warmth And Deep Comfort

FollowDirections

Description - Step 1

Step 1: Clean and Prepare the Paya

Plate it up!

Plating

Pairing

Garnishing

You may also like

Top Stories

Slow-Simmered
Paya Soup
For Winter Warmth

Follow
Directions

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like