Cooking such a soup takes quite a long time, but believe me, the effort is worth it and the result will delight you with an unsurpassed aroma and rich taste. Shurpa is a national Uzbek dish, but it is popular not only in its homeland, but also in other regions. Many housewives love this soup and cook it successfully. I want to tell you how to make mutton shurpa soup.
Purpose: For lunch / For dinner
Main Ingredient: Meat / Lamb
Dish: Soups / Shurpa
Cuisine geography: Uzbek / Eastern
- Lamb on the bone - 700 Grams
- Carrots - 1 Piece
- Onion - 1 Piece
- Garlic - 5 Cloves
- Red bell pepper - 1 Piece
- Potatoes - 4 Pieces
- Tomatoes - 1 Piece
- Hops-suneli, cloves, black pepper, bay leaf. - Taste
- Salt, sugar - To taste
- Tomato paste - 1 tbsp. the spoon
- Red onion and cilantro - To taste
How to cook "Lamb Shurpa Soup"
1 Pour the water over the meat in a saucepan. Not much water. Put on fire. 2 After the meat has boiled, skim off the foam. Place unpeeled carrots, onions and garlic in a saucepan. 3 Cook for about two hours. Maybe more if the lamb is aged. 4 When the meat is cooked, remove it, separate it from the bone and cut into pieces. 5 Remove the carrots and cut them into circles. 6 Cook the onion until tender. Remove the onion and garlic, peel and rub through a sieve. Return this mixture back to the broth. 7 Cut the bell pepper into half rings and dip into the soup. 8 Cut the potatoes into large cubes and add to the broth. Cook until half cooked. 9 Towards the end of cooking, add chopped onions, chunks of tomato and tomato paste. 10 Add spices, salt, pepper and turn off. 11 Garnish the soup with onions and cilantro before serving. Enjoy your meal!