Paya Soup – Take a moment to enjoy a healthy and flavorful bowl of paya soup. The simmering beef bones create a comforting and nourishing broth that’s garnished with warmly-spiced baghar. Packed with health benefits, this hearty soup is a perfect addition to your winter meal rotation. Eat the soup as is, or serve it with fresh naan.
WHAT IS PAYA?
Paya soup or bone broth is a traditional South Asian delicacy made from leg bones and hoofs; we prepare our healthy soup recipe with aromatics, herbs, and spices. Once you try this recipe for paya soup using beef, try mutton paya soup next!
HEALTH BENEFITS OF PAYA SOUP
The soup owes its robust taste to the use of foot and leg bones that are loaded with collagen, a vital protein that promotes healthy hair, nails, and joints. But the benefits don’t end there – paya soup is packed with nourishing qualities making it a go-to recipe for those with colds, stomach aches, and even morning sickness. So, take a sip of this soothing broth, and let it work its magic on your body and your taste buds.
WHAT YOU NEED TO MAKE THIS RECIPE
- Paya: We use beef trotters, but you can also use goat or lamb.
- Ginger: Provide sweetness with a bit of a kick using fresh ginger.
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart!
- Onions: Onions enrich the broth and flavor the baghar as well.
- Cilantro: Cilantro brightens and flavors the dish as a garnish.
- Bay Leaves: Subtly flavor the baghar with clove-like aromatics.
- Spices: Season the soup with Kashmiri chili powder, turmeric, coriander powder, salt, and homemade garam masala.
HOW TO MAKE PAYA SOUP AT HOME
The full recipe with measurements is in the recipe card below.
Add beef paya, water, ginger, garlic, and onion to an Instant Pot. Secure the lid and set it to manual high pressure for 1 hour and 40 minutes with a 10-minute natural release.
Meanwhile, warm ghee in a skillet and add onion. Cook until onions become translucent and soften. Then, add the garlic and ginger; cook for 1 minute and stir in the bay leaves, chili powder, turmeric, coriander powder, salt, and Garam Masala.
Add paya soup to the serving bowls. Then, stir cilantro into the baghar and top the soup to serve. Eat it as is, or pair it with fresh naan.
- Depending on the preferred thickness, add 2-4 cups of water.
SEARCHING FOR MORE LIKE THIS?
If you love this recipe, try one of these Pakistani favorites!
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – If you have a thick layer of solidified fat on top of the soup once it’s cool, then refrigerate the bone broth for up to 2 weeks. If not, it will keep for 3-4 days.
- Freeze – Let the soup cool, then transfer it to a freezer-safe container or bag. I prefer to freeze it in individual bags to make defrosting it easier. Paya soup freezes for 3 months.
- Thaw – When you’re ready to eat it, let it defrost in the fridge overnight.
- Reheat – Warm leftovers on the stovetop or microwave, prepare your fresh toppings, and enjoy.
FREQUENTLY ASKED QUESTIONS
What is paya soup made of?
Beef paya is a traditional Pakistani meal, but you can also use mutton or lamb. Paya is an Urdu word that means ‘feet’ in English; the main ingredients are ‘trotters’ or hooves of a cow, goat, lamb, sheep, or buffalo topped with ghee, herbs, and traditional Indian spices.
Why is paya sticky and thick?
Paya has a thick consistency because it is packed with natural gelatin for a soup that is stick-to-your-bones good.
Why is paya soup healthy?
The nutrients and fat from the beef bones and meat contribute to this health and filling meal.
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Did you try this recipe? I would love to hear your feedback. Consider rating the recipe and leave a comment below.
- 2 beef paya (trotters)
- 1-2 liters water
- 2 -inch ginger piece, sliced
- 5 cloves garlic, whole
- ¼ white onion, sliced
- Add beef paya, water, ginger, garlic, and onion to an Instant Pot. Secure the lid and set it to manual high pressure for 1 hour and 40 minutes with a 10-minute natural release.
- Meanwhile, warm ghee in a skillet and add onion. Cook until onions become translucent and soften. Then, add the garlic and ginger; cook for 1 minute and stir in the bay leaves, chili powder, turmeric, coriander powder, salt, and Garam Masala.
- Add paya soup to the serving bowls. Then, stir cilantro into the baghar and top the soup to serve. Eat it as is, or pair it with fresh naan.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.