Lamb Shurpa soup
In the world of culinary adventures, some dishes whisk you away to distant lands with every delightful bite. Today, we invite you to embark on a journey with us as we explore the intricate and heartwarming world of Lamb Shurpa soup. This classic Oriental dish, renowned for its rich and soul-warming broth, is a treasure trove of flavors and aromas.
You may also be interested in Chestnut Soup or Kapustnyak.
You can also check out our other Soup recipes.
Shurpa soup
With the perfect blend of succulent lamb, hearty vegetables, and a touch of exotic spices, Lamb Shurpa is a culinary delight that transcends borders.
Ingredients
- 1 lb lamb cut into 1-inch cubes
- 5 pcs medium-sized potatoes coarsely chopped
- 1 pc red bell pepper chopped
- 2 pcs carrots finely chopped
- 2 pcs onions finely chopped
- 2 pcs large-sized tomatoes chopped
- 2 tbsp tomato paste
- 4 pcs garlic cloves
- 2 pcs bay leaves
- 2 tbsp sunflower oil
- Herbs for garnish
- salt and ground black pepper to taste
Instructions
- Heat the sunflower oil in a heavy-bottomed pan over medium heat. Add the lamb cubes and fry them on all sides until they become golden brown.
- Add the finely chopped onions and carrots to the meat and continue to cook until they turn golden, stirring constantly.
- Pour in 10 cups of hot water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 50 minutes.
- While the meat is simmering, peel and coarsely chop the potatoes.
- In a separate pan, prepare a mixture of chopped peppers, tomatoes, and tomato paste. Stew them until they soften.
- After the 50 minutes of simmering, add the coarsely chopped potatoes to the soup. Season the soup with salt and pepper to taste.
- Add the prepared mixture of peppers, tomatoes, and tomato paste to the soup 15 minutes after adding the potatoes.
- Toss in the bay leaves and garlic cloves 5 minutes after adding the vegetables.
- Continue to cook for another 10 minutes until the potatoes are fully cooked. Then, remove the soup from the heat and let it stand, covered, for 20 minutes.
- Serve the lamb shurpa hot, garnished with finely chopped herbs. Enjoy your meal
