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Classic lamb shurpa soup

0
1534
Kitchen Caucasian
Calorie content 97.2 kcal
Portions 6 port.
Cooking time 160 minutes
Proteins * 3.1 gr.
Fats * 3.4 gr.
Carbohydrates* 19.6 gr.
* per 100 gr. product
Classic lamb shurpa soup
Content

Classic shurpa is made only from lamb. It can be replaced with beef or chicken, but only with lamb you get a rich, slightly sweet soup with an extraordinary taste. A lot of vegetables are put into the shurpa. The famous classic flavor of the dish is given by spices, which are best bought in a specialty store.

Ingredients

Cooking process

step 1 out of 9
Rinse the lamb, place in a large saucepan and cover with cold water to cover the meat 15 cm above the bones. Put the meat to simmer.
step 2 out of 9
When the broth boils, remove the froth. Place two peeled onions, carrots, and whole unpeeled chives in the broth. Cook the soup over low heat for 2 hours.
step 3 out of 9
Transfer the cooked lamb from the broth to a plate, remove all bones and divide the meat into small pieces. The meat can be put back into the broth, or it can be put into portioned plates when serving.
step 4 out of 9
Cut carrots boiled in broth into circles.
step 5 out of 9
Grind the boiled onion and garlic on a sieve directly into the broth.
step 6 out of 9
Cut the peeled bell peppers into large noodles and transfer to the broth.
step 7 out of 9
Chop the peeled potatoes, another onion and tomato (can be peeled) into large pieces. Transfer the potatoes to the broth. Boil the shurpa until the potatoes are fully cooked.
step 8 out of 9
By the end of cooking, put tomato slices and a chopped onion in the shurpa. Add spices, salt and sugar to the soup to your liking. Taste the soup. Then turn off the fire. Cover the pot with the shurpa with a lid and leave for 10 minutes to infuse.
step 9 out of 9
Pour the prepared lamb shurpa according to the classic recipe into portioned plates, lay out the meat and add thin half rings of red onion and fresh herbs.

Bon Appetit!

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