Shorpo
6 servings
120 minutes
Shorpo is a traditional Kyrgyz soup that reflects the spirit of nomadic cuisine. Its history dates back to ancient times when shepherds cooked meat over a fire, adding fresh vegetables for rich flavor. The main ingredient is bone-in lamb that releases its aroma during long cooking, creating a hearty and warming broth. Vegetables are added whole, giving the soup a rich natural taste. Shorpo has a soft, velvety texture with a slight sweetness from carrots and bell peppers, while spices enhance its depth. This soup is not only nutritious but also medicinal — it helps restore strength and warms on cold days. It is served hot, sometimes with herbs and fresh flatbreads for an unforgettable taste of traditional Kyrgyz cuisine.
1
Boil the meat for about an hour, then add whole potatoes and boil for another 15 minutes.
- Lamb on the bone: 2000 g
- Potato: 1000 g
2
Next, add the cleaned vegetables: carrots, tomatoes, bell peppers (whole), a head of onion, garlic, and cook over medium heat until done. Season with salt and pepper to taste.
- Carrot: 500 g
- Tomatoes: 500 g
- Sweet pepper: 3 pieces
- Onion: 1 head
- Garlic: 1 head
- Salt: to taste
- Ground black pepper: to taste