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Paya Soup

Paya Soup Warm up with healthy and flavorful paya soup; we stew lamb, goat, or beef feet or legs and serve it with warmly-spiced baghar. It’s popular in Pakistan for its health benefits and is perfect for the cooler months. Eat beef paya as is, or serve it with fresh naan.

A bowl of paya soup topped with fresh cilantro.

WHAT IS PAYA?

Paya soup or bone broth is a traditional South Asian delicacy made from leg bones, including the hoofs; we prepare our healthy soup recipe with aromatics, herbs, and spices.

HEALTH BENEFITS OF PAYA SOUP

Beef bones create a soothing broth, resulting in a tasty and mineral-dense soup for you to enjoy. One of the main ingredients of paya soup is the foot and leg bones the broth cooks in. Bones contain collagen, an essential protein that aids in hair and nail health and joint wellness. Paya is highly nutritious and a meal all on its own. As a result, it has nourishing qualities, helpful for those with colds, stomachaches, and morning sickness.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Beef Paya
  • Ginger
  • Garlic
  • Onions
  • Cilantro: Cilantro brightens and flavors the dish as a garnish.
  • Bay Leaves: Subtly flavor the baghar with a clove-like flavor.
  • Spices: Combine Kashmiri chili powder, turmeric coriander powder, salt, and Garam Masala.

HOW TO MAKE PAYA SOUP

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.

A bowl of paya soup topped with fresh cilantro.

COOKING TIPS

  • Depending on the preferred thickness, add 1-2 liters of water.

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A bowl of paya soup topped with fresh cilantro.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – 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 – Allow the soup to cool, then add it to a freezer-safe container or bag. I freeze it in individual bags to make defrosting it easier. Paya Soup will keep for up to 3 months. 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 various spices.

When should I eat paya?

People tend to crave a bowl of paya during the cooler months.

Why is paya sticky and thick?

Paya has a thick consistency because it is packed with natural gelatin.

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A bowl of paya soup topped with fresh cilantro.

Paya Soup

Tressa Jamil
Paya soup is popular for its health benefits and is perfect for colder months. Stew beef feet and bones into a soothing broth and serve it with warmly-spiced baghar to make paya.
5 from 1 vote
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Lunch, Main Course, Soup
Cuisine Indian, Pakistani
Servings 4 Servings
Calories 871 kcal

Ingredients
  

For the Soup:

  • 2 beef paya
  • 1-2 liters water
  • 2 inch ginger piece, sliced
  • 5 cloves garlic, whole
  • ¼ white onion, sliced

For the Baghar:

Instructions
 

  • 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.

Notes

Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 BowlCalories: 871kcalCarbohydrates: 7gProtein: 46gFat: 72gSodium: 748mgFiber: 1gSugar: 2g
Keyword paya soup
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Recipe Rating




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.