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.
Ingredients You’ll Need
- 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.
Step 1: 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.
Step 2: 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.
Step 3: 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.
If you enjoy this recipe, try one of these Pakistani favorites!
Serving Suggestions
- Naan, Chapati, Roti, Paratha
- Basmati Rice, Yakhni Pulao, Jeera Rice
- Instant Pot Masoor Dal, Moong Dal Instant Pot Recipe
- Chickpea Salad, Kachumber Salad
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.
More International Dinner Ideas:
Paya Soup
- 2 beef paya (trotters)
- 1-2 liters water
- 2 – inch fresh ginger, sliced
- 5 garlic cloves, whole
- ¼ white onion, sliced
- ¼ cup ghee
- ¼ onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 bay leaves, broken down
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon garam masala
- ¼ cup cilantro, chopped
- 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.
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.