Tajik-style shurpa
Description
This is a classic Tajik-style shurpa recipe. The shurpa was cooked over an open fire, using a regular 12-liter bucket instead of a cauldron. With this volume, you can easily feed 9–10 people. Ready shurpa is usually eaten as follows: first, you take out the potatoes, lamb, and vegetables from the bowl, then enjoy the rich broth. Serve with fresh herbs and sour cream. Good luck!
Instructions
- 1
Step 1
Prepare all the necessary ingredients, wash the vegetables.
- 2
Step 2
First, wash the lamb, remove excess veins and membranes, and cut off the meat.
- 3
Step 3
Build a fire and place a 12-liter bucket filled with water over it (leave 10 cm from the top). Place lamb bones into the cold water.
- 4
Step 4
After 20 minutes, add the lamb meat cut into pieces.
- 5
Step 5
Cook the meat for another 20 minutes, skimming off the foam and stirring. Then add red onion cut into half-rings. Cook for 15 minutes.
- 6
Step 6
Meanwhile, cut the tomatoes into four pieces and use a knife to peel off their skin.
- 7
Step 7
Peel the carrots and cut them into strips.
- 8
Step 8
Cut the white onion into half-rings.
- 9
Step 9
Remove seeds from bell peppers and slice into 1 cm thick rings.
- 10
Step 10
Add the carrots to the bucket with the lamb and onions, and cook for 15 minutes.
- 11
Step 11
Next, add the white onion.
- 12
Step 12
...and tomatoes. Cook for 10 minutes
- 13
Step 13
After 10 minutes, add the bell pepper.
- 14
Step 14
Also add the peeled potatoes whole. If they are too large, cut them in half.
- 15
Step 15
10 minutes after adding the potatoes, add half of the chopped herbs—basil, parsley, cilantro, and dill—to the shurpa.
- 16
Step 16
After greens - it's time for spices!
- 17
Step 17
After adding the spices, the soup is cooked until the potatoes are done, about 20 minutes. Then the shurpa is removed from the heat and left to steep for 15 minutes.
- 18
Step 18
Pour the shurpa into bowls and sprinkle with the remaining herbs.
- 19
Step 19
The soup is ready. Serve hot.