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Paya Soup

Enjoy a comforting bowl of beef paya soup with warm naan. Slow-simmered beef bones create a rich broth, finished with a warmly spiced baghar. The hearty soup is perfect for chilly nights and your weekly dinner rotation.

A bowl of paya.

What is Paya?

Paya is a traditional South Asian dish made by slow-cooking trotters (goat, lamb, or beef) in a spiced broth. The word “paya” means “legs” in Urdu, referring to the main ingredient—hooves. I know, I know—if you’d told me years ago that cow foot soup would be one of my favorite meals, I’d have called you crazy. But trust me, it’s just that good!

The savory broth simmers for hours (sometimes overnight) with onions, garlic, ginger, and warm spices. This slow-cooking process extracts collagen from the bones, giving the soup a rich, silky texture.

If you love this beef paya, you’ve got to try mutton paya soup next!

What is Paya Soup Made Of?

  • Paya: Authentic Pakistani paya soup is made with beef trotters, but you can swap them for goat or lamb trotters if that’s what you have.
  • Onions: Soften yellow onions to flavor the soup, then caramelize more for the rich, aromatic baghar.
  • Garlic and Ginger: Use about seven garlic cloves and a 2½-inch piece of fresh ginger between the broth and baghar.
  • Ghee: Add to the savoriness of the dish by sautéing the onions and aromatics in ghee.
  • Spices: Enhance the baghar with dried bay leaves, red chili powder (or cayenne pepper), turmeric powder, coriander powderkosher salt, and garam masala
  • Cilantro: Finish with finely chopped cilantro leaves for a fresh garnish.

How to Make Paya Soup

The full recipe with measurements is in the recipe card below.

I usually prepare beef paya in an Instant Pot or pressure cooker to reduce the cooking time, but you can make it in a Dutch oven or stockpot. Follow the instructions below, but simmer the ingredients over medium heat for at least 1 hour for the best results.

Step 1: Combine beef trotters, onions, green chilies, garlic, ginger, kosher salt, and water in 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.

Bones, onions, garlic, ginger and herbs in a pot cooking.

What does natural release mean?

Natural release on the Instant Pot means allowing the pressure inside the pot to gradually decrease on its own after cooking finishes, without manually opening the pressure release valve. This process takes 10–30 minutes, depending on the amount of liquid inside the pot.

As the pressure decreases, the float valve will drop, signaling that it’s safe to open the lid. Natural release is ideal for soups, stews, or liquid-heavy recipes to prevent splattering.

Step 2: Meanwhile, warm ghee in a preheated skillet over low-medium heat. Add the onions and sauté until they brown and caramelize, for about 15-20 minutes. Add the garlic and ginger and cook for one minute.

Step 3: Stir in the broken bay leaves, red chili powder, turmeric powder, coriander powder, kosher salt, and garam masala. Saute for 1-2 minutes, and set the baghar aside.

Ghee, spices, and garlic warming in a small skillet.

Step 4: Remove the lid from the Instant Pot and pour the baghar over the soup. Stir to combine, and enjoy!

A bowl of paya soup topped with fresh cilantro.

If you enjoy beef paya, try more Pakistani recipes!  

A bowl of paya soup topped with fresh cilantro.

Serving Suggestions

Beef paya soup is a meal you can enjoy any time of day—whether as a hearty breakfast, weekly dinner, or a meal for special occasions. However you serve it, don’t forget the toppings! A plate of fresh cilantro, lemon wedges, chopped green chilies, and julienned ginger should do the trick.

Since paya is packed with flavor, it pairs well with fresh naan, roti, paratha, or sheermal to soak up the delicious broth. You can also serve it with heartier sides like fluffy basmati rice, jeera rice, or a vibrant kachumber salad.

What To Do With Leftovers

  • Refrigerate: Store the leftover soup in an airtight container for 1-2 days.
  • Freeze: Let the soup cool completely and transfer it to a freezer-safe container or bag. Paya soup freezes for 2-3 months.
  • Thaw: Defrost the frozen soup in the refrigerator overnight for the best results.
  • Reheat: Warm the leftovers on the stovetop, prepare fresh toppings, and enjoy!

More International Dinner Ideas:

Did you make this recipe?

Let me know how it turned out for you by leaving a comment and rating below. And if you’re looking for more healthy international recipes for everyday cooking, sign up to get them delivered straight to your inbox.

A bowl of paya soup topped with fresh cilantro.

Paya Soup

Tressa Jamil
Stew beef trotters to create our nutritious paya soup recipe, a delicious comfort food popular in Pakistan for its health benefits.
5 from 7 votes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Lunch, Main Course, Soup
Cuisine Indian, Pakistani
Servings 8 Servings
Calories 58 kcal
Ingredients
  
For the Soup:
  • 3 pounds beef trotters
  • 1 medium yellow onion, quartered
  • 2-3 green chili peppers, slit lengthwise
  • 5 garlic cloves, smashed
  • 2 -inch knob of ginger, sliced
  • 1 tablespoon kosher salt
  • 6 cups water
For the Baghar:
Instructions
 
  • Combine beef trotters, onions, green chilies, garlic, ginger, kosher salt, and water in 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 preheated skillet over low-medium heat. Add the onions and sauté until they brown and caramelize, for about 15-20 minutes. Add the garlic and ginger and cook for one minute.
  • Stir in the broken bay leaves, red chili powder, turmeric powder, coriander powder, kosher salt, and garam masala. Saute for 1-2 minutes, and set the baghar aside.
  • Remove the lid from the Instant Pot and pour the baghar over the soup. Stir to combine, and enjoy!
Nutrition
Serving: 1 Serving | Calories: 58 kcal | Carbohydrates: 2 g | Fat: 6 g | Saturated Fat: 4 g | Monounsaturated Fat: 2 g | Cholesterol: 14 mg | Sodium: 1032 mg | Potassium: 36 mg | Vitamin A: 110 IU | Vitamin C: 1 mg | Calcium: 15 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 7 votes (2 ratings without comment)
Recipe Rating




Ethan

Friday 26th of May 2023

Great, satisfying soup.

Ali

Friday 26th of May 2023

Absolutely divine! I couldn't get enough of the rich and nourishing flavors in this Paya Soup. The beef bones simmered to perfection, creating a comforting broth that warmed both my body and soul. The baghar added a delightful spice that elevated the dish even further. It's a winter staple in my household now!

Siraj Mbarouk

Friday 28th of April 2023

Absolutely delicious

Tressa Jamil

Friday 28th of April 2023

I am so happy you enjoyed the soup, Siraj.

Sarah J.

Tuesday 14th of February 2023

I recently tried the Paya Soup recipe and it was delicious! The beef trotters created a rich and flavorful broth that was perfect for a chilly day. The baghar added a nice touch of spice and I loved how nutritious and healthy the soup was. This recipe will definitely be added to my rotation for the fall and winter months. Thanks for sharing!

Megan

Monday 10th of October 2022

I love making this for dinner after long runs.

Tressa Jamil

Monday 10th of October 2022

Oh, same! My husband is a runner, and this is one of his favorites too! He especially loves it when he doesn't feel hungry but wants something healthy and filling.