Shurpa from mutton

Vegetable soup plus lamb - this is shurpa. Very famous soup in Central Asia. In general, he appeared in the Balkans. Chorpa or chorba, Shorpo is not a complete list of the name of the shurpa. This soup does not adhere to some specific ingredient, you can add something to your own, so if you have someone you'll get lamb soup alone, and someone else's - it will only mean that everyone has chosen vegetables to their taste. Traditionally, the shurpa is prepared from lamb, but you can also use beef. In Turkmenistan shurpa is generally prepared from fish. In Moldova, they prepare it for kvass, strongly flavored with such spices as paprika. And where it is added not only vegetables, but also fruits. But the main thing is that the shurpa should be fat, rich. For the preparation of shurpa should be used cauldron or a special cast-iron pan with non-stick coating. Where the mutton is first fried, then stewed, then the soup is cooked in the same place. In general, if there is no cassava, you can fry the pieces of lamb in a conventional frying pan, then transfer it to a regular pan where the dish will be prepared.

Vegetable soup plus lamb - this is shurpa. Very famous soup in Central Asia. In general, he appeared in the Balkans. Chorpa or chorba, Shorpo is not a complete list of the name of the shurpa. This soup does not adhere to some specific ingredient, you can add something to your own, so if you have someone you'll get lamb soup alone, and someone else's - it will only mean that everyone has chosen vegetables to their taste. Traditionally, the shurpa is prepared from lamb, but you can also use beef. In Turkmenistan shurpa is generally prepared from fish. In Moldova, they prepare it for kvass, strongly flavored with such spices as paprika. And where it is added not only vegetables, but also fruits. But the main thing is that the shurpa should be fat, rich. For the preparation of shurpa should be used cauldron or a special cast-iron pan with non-stick coating. Where the mutton is first fried, then stewed, then the soup is cooked in the same place. In general, if there is no cassava, you can fry the pieces of lamb in a conventional frying pan, then transfer it to a regular pan where the dish will be prepared.

Ingredients:

• Cumin dry 1 tsp.
• Tomatoes 1 pc.
• Black pepper powder 1 g
• Pepper sweet 1 pc.
• Chickpeas (turkey peas) 1 st
• Carrot 1 pc.
• Onions 1 pc.
• Potatoes 4 pcs.
• Water boiled 10 tbsp.
• Lamb on a bone 600 g

Instructions

• Step 1 Rinse the lamb on the bone and place it in a large cauldron. Pour 10 cups of water, bring the water to a boil over medium heat. As soon as the water starts to boil slightly, pour it out. I do this in order to reduce the smell, which usually comes from meat.
• Step 2 After adding 10 - 11 cups of boiled water. We bring everything to the boil again. When the water boils, we remove the foam - it is useless. The water in the soup should be clean. Leave the meat for 2 hours, it should cook well.
• Step 3 Carefully wash all the vegetables before cutting them.
• Step 4 We cut the onions into semi-rings and tomatoes.
• Step 5 Next, chop the carrots and bell peppers.
• Step 6 Cut the potatoes - it is advisable to leave the pieces larger, but if you do not like it, you can cut it smaller, according to your taste.
• Step 7 So, let's look at our meat. After 1.5 hours, in principle, it will be ready. And start adding vegetables, spices. First add the onion. It will be enough for him 15 minutes to cook, then fall asleep in the cumin caraway, black pepper, salt to taste.
• Step 8 And then add the tomatoes to the broth.
• Step 9 When the tomatoes become soft, add the rest of the vegetables: pepper and potatoes. And also cook until soft, about 20 minutes.
• Step 10 Our shurpa is ready! You can separately separate the meat from the bone at will. The soup was very satisfying and delicious.