Paya Soup
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Warm your soul with the deeply nourishing and gelatinous Paya Soup, a traditional slow-cooked delicacy prized for its incredible health benefits and rich flavor. This authentic Mutton Paya recipe involves simmering goat trotters for several hours with aromatic spices like cinnamon, cloves, and peppercorns to extract the natural bone marrow and collagen. If you are searching for a spicy Hyderabadi Paya Nahari or a comforting South Indian Aatukal Paya, this version offers a thin yet flavorful broth that is perfect for building immunity. Many food lovers seek out this homemade mutton trotter soup for its ability to soothe joints and provide warmth during winters. Whether served as a nutritious breakfast with crusty bread (Paas) or as a rich starter, this traditional Paya Shorba remains a legendary hallmark of royal Indian hospitality.
Ingredients
Cooking Instructions
Tips & Secrets
- Slow-cooking for at least an hour is the absolute secret to releasing the natural gelatin and marrow from the bones.
- Thoroughly cleaning the trotters with dry flour initially is crucial for a clear and odorless soup.
- Using whole peppercorns provides a slow and lingering heat that is much better than using fine chili powder.
- Preparing the soup a few hours in advance allows the collagen to settle and the broth to become richer in flavor.
Nutritional Information(Per 1 serving)
220 kcal
16g
14g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.