Lamb shurpa
Description
Perfect for lunch. It's best to prepare the soup in a cauldron or a heavy-bottomed pot. You can use fresh or canned tomatoes. Let the soup steep well, but remove excess fat. It's tasty and vitamin-rich, as it consists of many root vegetables and other vegetables. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Cut the meat into cubes. Place it in a preheated cauldron with vegetable oil and fry until golden brown.
- 2
Step 2
2. Cut the onion into cubes, add it to the meat, mix and fry for 7-10 minutes.
- 3
Step 3
3. Pour the beef broth into the soup, bring it to a boil, then simmer over low heat for 90 minutes. Skim off all excess fat that forms on the surface with a spoon. Remove the soup from the heat and let it cool, then refrigerate overnight.
- 4
Step 4
4. Open the can of canned chickpeas and drain them in a colander.
- 5
Step 5
5. Wash the tomatoes, pour boiling water over them, drain in a colander, remove the skin, then cut into pieces.
- 6
Step 6
6. Cut the zucchini into small cubes.
- 7
Step 7
7. Peel the turnip and cut it into cubes, wash and clean the peppers, cut them into cubes, and slice the carrots into small pieces.
- 8
Step 8
8. An hour before serving, take out the soup and place it over heat. Add turnip, carrots, chickpeas, zucchini, peppers, and tomatoes. Add all the spices and season with salt to taste. Simmer for 30 minutes, then add vinegar, turn off the heat, cover the soup with a lid, and let it steep for 15 minutes. Serve the shurpa with plenty of chopped cilantro.