Shurpa
Description
Shurpa is a popular Eastern soup. This dish is characterized by high fat content and a large amount of greens and spices. Vegetables for shurpa are cut into large pieces. The dish is most commonly prepared with lamb, as broth made from genuine fat-tailed lamb, combined with herbs such as cilantro and dill, produces an incredible aroma. There are also recipes for fish and poultry shurpa. Dill, parsley, and cilantro are usually used as herbs for shurpa. The Uzbek version of the dish is generously seasoned with basil and cumin.
Instructions
- 1
Step 1
1. Heat a large skillet over high heat. Cut the lamb neck into pieces and place in the skillet. Sear lightly over high heat without adding oil.
- 2
Step 2
2. Add 3-3.5 liters of water to a pot and bring to a boil. Place the pieces of lamb into the pot. Add one whole onion and one carrot. Simmer over low heat for 2 hours. Remove the vegetables from the broth.
- 3
Step 3
3. Peel the remaining carrots, chop coarsely, and add to the soup. After 10 minutes, add the peeled potatoes, cut into large slices, to the pot.
- 4
Step 4
4. Coarsely chop the bell pepper and add it to the pot. Cook for 15 minutes.
- 5
Step 5
5. In a medium skillet, heat the butter. Add tomato paste (or two large tomatoes) and minced garlic, and sauté. Add the tomato mixture to the soup. Season the soup with salt and black pepper to taste. Before serving, add finely chopped parsley, cilantro, and dill to the soup.