Lamb shurpa with vegetables
8 servings
100 minutes
Lamb shurpa with vegetables is a traditional dish of Eastern cuisine, deeply rooted in the history of Turkish peoples. This hearty and aromatic soup, rich in the flavors of fresh vegetables and tender meat, warms the soul and fills the home with warmth. The lamb slowly simmered in broth becomes tender, while the vegetables add vibrant colors and gentle sweetness. A special spice gives shurpa a rich, slightly spicy note. This dish is perfect for a cozy family dinner or an outdoor meal with friends. Served hot, often with herbs and garlic that enhance the flavor bouquet even more. A true embodiment of Eastern hospitality, shurpa is not just a soup but a culinary art that brings people together at one table.
1
We prepare the vegetables. Chop the onion finely, dice the carrot (1x1 cm), and chop the bell pepper. Cut medium-sized potatoes in half. Peel the garlic heads without separating them into cloves. Cut the lamb into medium-sized pieces, leaving meat on the bones. Break large bones into medium sizes.
- Onion: 2 pieces
- Carrot: 2 pieces
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Potato: 2 kg
- Garlic: 2 heads
- Mutton: 2 kg
2
Pour oil into the pot so that it covers the bottom with a layer of about half a centimeter. Heat the oil.
- Vegetable oil: 10 tablespoons
3
Add onion and carrot. Fry until the onion turns golden brown. Stir.
- Onion: 2 pieces
- Carrot: 2 pieces
4
We add the lamb and fry on high heat until a crust forms on the meat (there should be no blood). Stir constantly.
- Mutton: 2 kg
5
Add salt and pour in one packet of seasoning (any for shurpa can be used, but I recommend 'Pripravich - for lamb'). Sauté for another 10 minutes, stirring constantly.
- Salt: 1 tablespoon
- Spices for meat: to taste
6
We pour cold water. How much to pour depends on the pot's volume. I pour into an 8-liter pot, leaving about 3-4 centimeters from the edge.
7
Leave to simmer with the lid slightly open, stirring occasionally. Cook for about 40 minutes. Check the readiness of the lamb. Once the lamb is almost ready, move on to the next stage.
8
We add potatoes. The quantity depends on the size of the pot. Remember that the base of the shurpa is broth. I usually add about 10-12 medium-sized potatoes, cut in half.
- Potato: 2 kg
9
Stir and add the chopped sweet pepper 5–10 minutes before the potatoes are ready.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
10
Once the potatoes are ready, add dill and parsley, and leave the pot on low heat for about 5 minutes. Add the garlic heads without separating them into cloves.
- Dill: 1 bunch
- Parsley: 1 bunch
- Garlic: 2 heads
11
After that, we clear the coals and place the pot over the fire. To keep the soup warm. We pour it into plates.