Shurpa is a filling soup or meat broth, which became widespread in the East, where it is known by various names: shurpa, chorpa, shorpo, sorpa, finally, in Moldova and the Balkans, where it was borrowed, chorba.
Spices(salt, black pepper, allspice, Bay leaf, turmeric)
Lamb shanks and entrecote season with salt, black pepper and ground turmeric in the evening.
Wash and peel vegetables.
Onions chop finely. Tomatoes into 4-6 parts. Potatoes large. Celery and carrots-as you like.
Season, remembering that the meat and so salted-peppered.
All spread in a baking dish (I have a big glass, 4.5 liter volume). Stir.
Spread the meat on top and add a couple of liters of water or broth. I had a frozen chicken, pre-thawed.
Cover tightly with foil and send in a preheated oven. As soon as starts to boil, reduce heat to isolated bubbles, and leave to simmer for about two hours.
At the end of cooking remove the foil and send it under the grill to display the taste and aroma of smoke.
Shurpa is usually served separately: broth in the bowl, and all the contents are spread on a large dish, but on the center of the table. I like this flow: all together, only meat, breaks down fibers, with an edge, Yes, season liberally with freshly ground black pepper.