Ashi-sorpa
Description
A hearty first course. Eastern cuisine is famous for its delicious dishes, and sorpa soup is one of them. If you'd like to treat your loved ones to this appetizing dish, don't dismiss the idea out of fear that you won't be able to prepare it well—this recipe will ensure perfect results. Serve sorpa hot with croutons or homemade buns with cumin or rosemary. You can also add sour cream or croutons. Enjoy your meal! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Place the meat to simmer for four hours over low heat. Add bay leaf and whole peppercorns. When the meat is ready, strain the lamb broth into a separate container and transfer the meat and spices into it.
- 2
Step 2
Slice the carrots into rounds, add a tablespoon of olive oil. Let it marinate for fifteen minutes.
- 3
Step 3
Wash the potatoes, peel them, and cut into large pieces.
- 4
Step 4
Remove the meat from the bone and cut into pieces. Pour the broth into a saucepan, strain once more through a sieve, bring to a boil. Wash the onion thoroughly, but do not peel. Do the same with the garlic. Place the whole onion and garlic into the boiling water. Then add the carrots and meat. Cook, covered, for ten minutes, then add the potatoes.
- 5
Step 5
Add the herbs. Do not stir; let them float on the surface. Simmer the soup in this state for about fifteen minutes, then taste for salt and pepper, adjusting to your preference. Reduce the heat to the minimum, cover with a lid, and let the soup simmer until fully cooked. Ten minutes before it's done, use a tablespoon to remove any remaining herbs floating on the surface. When the soup is ready, let it steep for about 30 minutes.