Shurpa
6 servings
180 minutes
Shurpa is loved throughout the Turkic-speaking world, from Uzbekistan to Azerbaijan, and even far beyond its borders. Moreover, each nation has its own shurpa, and even several variations. Here is a variation, one might say, a basic one: not too many ingredients , easy to prepare, the taste is just right.
1
Prepare the necessary ingredients.
2
Place the lamb at the bottom of the pot, pour in water, and put it on the fire.
- Bone-in lamb: 1 kg
3
When the water boils, remove the foam, lower the heat, cover with a lid, and cook for at least one and a half hours.
4
Remove the cooked meat from the broth, separate it from the bones, chop it, and return it to the pot.
- Bone-in lamb: 1 kg
5
Clean and chop the onion into small cubes.
- Onion: 1 head
6
Clean and slice the carrot into rings.
- Carrot: 1 piece
7
Fry the chopped onion in vegetable oil until golden, add the chopped carrot and cook, stirring, for a couple more minutes.
- Vegetable oil: 50 ml
- Onion: 1 head
- Carrot: 1 piece
8
Add onion with carrot, coarsely chopped tomatoes, potatoes, and pepper to the soup. Cover with a lid and cook for another 20 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Tomatoes: 3 pieces
- Potato: 5 piece
- Red sweet pepper: 1 piece
9
Salt and pepper the soup to taste, add chopped greens.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 50 g
10
Remove from heat and serve.
