Chuvash shurpa soup
Description
Perfect for lunch. For this dish, you should use fatty lamb with bones. Preferably home-raised lamb, though a good, fresh leg can also be found at the market or supermarket. This dish is quite unique and can easily surprise and delight your guests and loved ones—it's moderately spicy and rich. But its main feature is that just a few spoonfuls are enough to satisfy you, even though you'll want to keep eating it because it's so delicious. Serve in bowls and enjoy.
Instructions
- 1
Step 1
1. Wash the lamb leg and cut off the fat from its surface. Put the fat into a heavy-bottomed cauldron and render it. Wash the lamb bones and add them to the cauldron, fry until browned, then remove.
- 2
Step 2
2. Remove the meat from the bone and cut it into pieces of approximately 40 grams each. Put them into a cauldron with melted fat, generously salt, and mix. Peel, wash, and slice the onion into half-rings, then add it to the meat. Fry everything over high heat.
- 3
Step 3
3. Wash and peel the carrots, cut into medium-thick pieces, and add to the pot with the other ingredients. Sauté the carrots until soft.
- 4
Step 4
4. Wash 3 tomatoes and cut them into medium-thick slices. Add them to the pot 5-7 minutes after the carrots. Wash the pepper, slice it, and add it right after the tomatoes. There's no need to remove the seeds. Sauté until the vegetables become soft.
- 5
Step 5
5. Reduce the heat and simmer everything for 30–40 minutes, then add ground cumin and coriander, as well as sweet red pepper. Peel and wash the potatoes, but do not slice them—leave them whole. Place the potatoes in cold water and let them sit for half an hour.
- 6
Step 6
6. After simmering the soup, add the whole potatoes, pour boiling water to the top, and add the previously fried bones. Wash the small peppers and put them into the pot, as well as wash 6 small tomatoes, cut them in half, and also place them into the pot.
- 7
Step 7
7. Simmer everything over low heat for 2 hours, without covering with a lid. During this time, the meat and vegetables will become so tender that they will melt in your mouth. Serve the finished dish hot, ladled into bowls.