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 Shurpa Recipe
"Shurpa" (sorpa, sorba, etc.) - in the Turkic languages - "soup". But this is an absolutely amazing soup of baked lamb with vegetables - rich, fragrant.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Uzbek Cuisine
Cook Time 100 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Uzbek Cuisine
Cook Time 100 minutes
Servings
Ingredients
Instructions
  1. Cut off the lamb fat, melt it in a saucepan, heat it up until a gray mist appears and fry the pieces of lamb in it until golden brown. I had the neck part, but you can take the brisket or other parts.
    Cut off the lamb fat, melt it in a saucepan, heat it up until a gray mist appears and fry the pieces of lamb in it until golden brown. I had the neck part, but you can take the brisket or other parts.
  2. Throw the chopped onion to the meat, fry until the onion is browned, add carrots, sliced into thick rings, cumin, fry a little more. Pour in the water, let it boil, remove the foam and cook, like a normal broth, on low heat for about 1 hour.
    Throw the chopped onion to the meat, fry until the onion is browned, add carrots, sliced into thick rings, cumin, fry a little more. Pour in the water, let it boil, remove the foam and cook, like a normal broth, on low heat for about 1 hour.
  3. Throw whole potatoes into the soup (or, if it is large, cut into 2-4 pieces), after 10 minutes add coarsely chopped bell pepper. pepper and tomatoes, tomato paste, after another 5 minutes. add salt to taste, toss chili and bay leaf, you can add crushed garlic clove.
    Throw whole potatoes into the soup (or, if it is large, cut into 2-4 pieces), after 10 minutes add coarsely chopped bell pepper. pepper and tomatoes, tomato paste, after another 5 minutes. add salt to taste, toss chili and bay leaf, you can add crushed garlic clove.
  4. When serving, sprinkle with herbs and finely chopped green onions (I didn't have it this time). Do not forget to remove the chili pepper from the pan, otherwise after a while it will become too hot.
    When serving, sprinkle with herbs and finely chopped green onions (I didn't have it this time). Do not forget to remove the chili pepper from the pan, otherwise after a while it will become too hot.
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