description Paya Soup Overview
Paya soup is a South Asian soup made by slowly cooking paya, or the trotters of an animal such as a cow, goat, or sheep, with water and spices. Long simmering extracts gelatin and flavor from the bones, skin, and connective tissue, producing a rich broth with a thick mouthfeel. Recipes vary by region and household, but commonly include aromatics and spices such as ginger, garlic, onion, and chili.
help Paya Soup FAQ
What is Paya soup made from?
Paya is made by slowly cooking animal trotters, commonly from goat, beef, sheep, or buffalo, with water, onions, garlic, and spices. The dish is associated with Indian, Pakistani, and Bangladeshi cooking. [Food overview](https://en.wikipedia.org/wiki/Paya_%28food%29)
Why does Paya soup have a thick, gelatinous texture?
Long cooking extracts collagen and gelatin from the bones, skin, and connective tissue in the trotters. The result is a rich broth with a noticeably sticky and silky mouthfeel. [Dish overview](https://www.tastelab.food/encyclopedia/canon/paye)
Which spices are commonly used in Paya?
Regional versions often use ginger, garlic, cumin, coriander, turmeric, chili, cardamom, cinnamon, or cloves. The exact spice mix varies between Pakistani, North Indian, and other South Asian preparations. [Recipe example](https://dinejot.com/recipes/paya)
Is Paya a soup or a curry?
It can be served as a brothy soup called paya shorba or as a thicker, more heavily spiced preparation resembling a curry. The common feature is the slow-cooked trotter base rather than one fixed consistency. [Food overview](https://en.wikipedia.org/wiki/Paya_%28food%29)
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