Shurpa is a traditional hot meat dish of Central Asia, parts of the countries of the Middle East, and Moldova. It is made from mutton (sometimes from goat meat) and is a fatty, rich broth with vegetables added to it. A set of vegetables is more or less standard: carrots, potatoes, onions. In some regions, in addition to vegetables, sour fruits are added to shurpa - plums, apricots, quince. Another characteristic feature of shurpa that distinguishes it from other meat broths is a large amount of spices, that is, this soup is not only rich and fat, but also spicy.
- 200 g of lamb on the bone;
- carrots - 1 small or? large;
- onions - 1 pc .;
- Bulgarian pepper - 1 pc .;
- 3 medium potatoes;
- 1 tomato;
- water - 2, 5 liters;
- salt, pepper, zira - to taste;
1. Prepare all necessary products for cooking shurpy in advance. Vegetables are washed and peeled.
2. Pre-cut the lamb into small pieces and place in a saucepan.
3. Put the peeled onions entirely into the meat container.
4. Fill the pot with water and boil the broth over medium heat.
5. While the broth in the pan is cooked, we deal with the other ingredients. Cut the carrots into thin circles (for beauty, you can make the slices of a more interesting shape).
6. When the broth begins to boil, you need to give it a chance to boil on a quiet fire for about 30 minutes. Then add the chopped carrots.
7. If you use small potatoes, you can add it whole to the soup. If the vegetable is large enough, then it should be cut into 3-4 slices. Send the potatoes to the broth, salt to taste and cook for about 10 minutes.
8. Dice the peeled Bulgarian pepper.
9. Cut the tomato into 8 pieces, removing the excess.
10. Add pepper and tomato to the soup. Season with spices (traditionally you can use cumin). After that, the soup should gently simmer another 5 minutes.
11. In a portion plate, lamb shurpu is sprinkled with chopped greens to your own taste.