Dulma soup
Description
Shurpa is most commonly made with lamb, but beef, especially young beef, works perfectly as well. Spices are essential ingredients in this soup. Be sure to add cumin, coriander, and reyhan—purple basil. The soup's aroma is simply incredible. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Prepare the meat. Separate the bones and cook a strong broth with onion and root vegetables.
- 3
Step 3
Pass the meat through a meat grinder and mix with well-rinsed rice, chopped green onions and parsley. Season the mixture with salt and pepper, add the egg.
- 4
Step 4
Thoroughly mix the minced meat and stuff the washed and cleaned sweet peppers. Set aside a couple of peppers for the soup itself. It's better to use small and nice-looking peppers.
- 5
Step 5
Peel the vegetables. Cut the potatoes into large strips. Place the stuffed peppers into boiling broth, bring to a boil again and simmer for 10 minutes. Add the potatoes and cook for 15 minutes.
- 6
Step 6
Cut the carrot and the remaining pepper into thick julienne strips. Add to the soup. Cook for 3 minutes.
- 7
Step 7
Peel the tomatoes, cut them into wedges, and slice the onion into thin half-rings. Add to the soup and cook for 2 minutes.
- 8
Step 8
Chop the parsley, celery, onion, and basil greens and add to the soup.
- 9
Step 9
Add freshly ground or crushed spices to the soup, taste for salt. Add chili pepper to taste. Cover the soup tightly with a lid, turn off the heat, and let it steep for 15–20 minutes.
- 10
Step 10
When serving, place a couple of peppers in casseroles or deep bowls and pour the fragrant hot soup over them.