Shurpa on lamb broth
4 servings
140 minutes
Shurpa in lamb broth is a fragrant and hearty dish that comes from the depths of Caucasian cuisine. Its roots go back to ancient times when nomadic peoples cooked meat stews over an open fire. This dish is valued for its rich flavor, where the sweetness of vegetables and the richness of spices harmoniously combine with the tenderness of lamb. Potatoes, carrots, and tomatoes give shurpa natural sweetness, while spices like cumin and khmeli-suneli reveal its complexity. Shurpa not only warms but also satisfies, making it an ideal choice for a cozy family lunch or a hospitable feast. It can be served as a standalone dish or with bread, emphasizing the Caucasian traditions of hospitality. Such soup is not just food but a part of history and culture.
1
We boil broth from lamb bones. Place the meat in cold water as a whole piece and set it on high heat. Until abundant foam appears, add a whole peeled onion to the pot. Bring to a boil while skimming off the foam. Reduce the heat and simmer for 1 hour.
- Lamb on the bone: 400 g
- Onion: 1 piece
2
Increase the heat. Bring to a boil. Add the meat in one piece if its thickness is no more than 3 cm, or cut it lengthwise into thinner pieces. Remove the foam. Turn off the heat and cook for 20 minutes. Remove all the meat and onion from the broth.
- Lamb fillet: 400 g
3
We clean the potatoes and carrots. We leave the potatoes whole and cut the carrots into several large pieces. We add them to the broth. We increase the heat, and when it boils, we add salt. We cook for 10 minutes on low heat.
- Potato: 10 pieces
- Carrot: 2 pieces
- Salt: to taste
4
Cut the bell pepper and tomato into large pieces. Place them in a pot and boil for 10 minutes. Cut the meat (and anything that can be removed from the broth bones) into convenient pieces. Add to the soup. Boil for 10 minutes.
- Sweet pepper: 1 piece
- Tomatoes: 1 piece
- Lamb fillet: 400 g
5
We add spices. Cumin, khmeli-suneli, dill (fresh or dried), allspice, dried garlic, a couple of cloves of fresh garlic. Boil for 10 minutes. Check the saltiness. If necessary, remove excess fat with a spoon or paper towel. Let it sit on very low heat for another half hour.
- Ground cumin (zira): pinch
- Khmeli-suneli: pinch
- Dill: 1 teaspoon
- Allspice peas: to taste
- Garlic: 2 cloves
- Ground dried garlic: pinch
6
When serving potatoes on a plate, you can cut them into several pieces for convenience.
- Potato: 10 pieces