Shurpa is a hearty soup or meat broth that has become widespread in the East, where it is known by various names: shurpa, chorpa, shorpo, sorpa, and finally, in Moldova and the Balkans, from where it was borrowed, chorba.
Spices(salt, black pepper, allspice, Bay leaf, turmeric)
Season the lamb shanks and entrecote in the evening with salt, black pepper and ground turmeric.
Wash and peel the vegetables.
Finely chop the onion. Cut tomatoes into 4-6 pieces. Potatoes are large. Celery and carrots - according to your taste.
Season, remembering that the meat is already salted and peppered.
We put everything in a baking dish (I have a large glass with a volume of 4.5 liters). To interfere.
Put the meat on top and add a couple of liters of water or broth. I had frozen chicken, pre-thawed.
Cover tightly with foil and place in a preheated oven. As soon as it boils, reduce the heat to form bubbles, and leave to simmer for about two hours.
At the end of cooking, remove the foil and send it under the grill to manifest the taste and aroma of smoke.
Shurpa is usually served separately: broth in a bowl, and all the contents are spread on a large dish, but in the center of the table. I like this kind of serving: all together, only meat, without fibers, with an edge, yes, season abundantly with freshly ground black pepper.