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Shurpa soup with lamb and potatoes

0
1270
Kitchen Eastern
Calorie content 39.3 kcal
Portions 9 port.
Cooking time 160 minutes
Proteins * 2 gr.
Fats * 1.8 gr.
Carbohydrates* 6.9 gr.
* per 100 gr. product
Shurpa soup with lamb and potatoes
Content

Shurpa, like any dish, has a large number of variations. Shurpa is a traditional national dish of the eastern peoples. Today I want to propose to use a wonderful recipe and cook a rich shurpa with lamb and potatoes.

Ingredients

Cooking process

step 1 out of 9
First, prepare all the required amount of ingredients to be used.
step 2 out of 9
Wash the lamb, put in a deep saucepan with a thick bottom. Pour in cold water. Remove the top husk from the onion, but do not peel it completely; the husk will give the broth a golden color. Peel one carrot and place whole in a saucepan. Bring broth to a boil. Remove the foam and cook the meat for about 1-1.5 hours.
step 3 out of 9
When the meat is ready, strain the broth. Separate the lamb from the bones. Wash the carrots and potatoes and then peel them with a vegetable peeler. Then chop the vegetables coarsely and place in a saucepan. Bring to a boil and simmer for 20 minutes.
step 4 out of 9
Wash the hot peppers thoroughly and put them whole in a saucepan. Pay attention that the pepper is free of cracks and damage, so that the shurpa does not become bitter.
step 5 out of 9
Rinse the bell peppers thoroughly under cool running water, then remove the seeds and core, rinse again and shake off excess moisture. Cut the peeled bell pepper into small cubes and send to the saucepan.
step 6 out of 9
Peel the onions, rinse in cool water, and then cut into thin rings. Add to shurpa.
step 7 out of 9
Wash the tomatoes thoroughly. Then make cross-shaped cuts, put in a deep container and pour boiling water over for a few minutes.
step 8 out of 9
Then put the tomatoes in ice water, and carefully remove the skin, after removing the stalk. Then cut into medium-sized cubes. Add to shurpa.
step 9 out of 9
Add salt, black pepper, tarragon, thyme, marjoram and cumin to taste. Stir well, cover and cook for another 10-15 minutes over low heat, stirring occasionally. Serve fragrant nourishing lamb shurpa with potatoes on the table in portions, garnishing with chopped herbs if desired.

Enjoy a rich mouth-watering soup!

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