Tomato Shurpa
Description
Shurpa should be served hot and steaming. Adults can add a marinated hot chili pepper to their plate, while children can have sour cream of any fat content or plain thick unsweetened yogurt. The dish is tasteless when cold, as the lamb fat becomes dense. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the root vegetables and rinse them in water.
- 2
Step 2
Wash the lamb in water, carefully remove the membranes that this meat is rich in. Cut it into pieces and place in a cauldron. Add bay leaves and salt.
- 3
Step 3
Pour in warm water and place the container on the stove. Bring to a boil and remove the foam that forms. Reduce the heat and cook the meat for about 1 hour.
- 4
Step 4
Then cut the washed root vegetables into large cubes and add them to the container. The water should evaporate by about one third.
- 5
Step 5
Wash the tomato and remove the green core. Cut into large pieces and add to the container. Cook the soup for another 30-40 minutes.
- 6
Step 6
Add chopped fresh herbs—parsley, dill, green garlic—to the dish five minutes before it's done; you can also add cilantro if you enjoy its flavor in dishes.
- 7
Step 7
After the specified time, turn off the heat and let the dish steep for another 5 minutes. If you haven't added green garlic, press a clove of fresh garlic into the container and mix.
- 8
Step 8
Place the hot shurpa into deep plates and serve at the table with bread products.