This is a feature of shurpa: whole vegetables give the taste to the broth, but do not mix with it. The finished broth remains transparent, and the vegetables are cut in the plate.
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soups · easy
Shurpa with lamb
Shurpa is an Uzbek transparent soup with lamb, vegetables and greens. Quiet long cooking, light broth, whole large pieces.
- Preparation
- 20 min
- Cooking.
- 90 min
- Totally.
- 110 min
- portion
- 6
Shurpa is an Uzbek transparent meat soup that is cooked on a lamb bone for several hours on a quiet fire. From the usual broth soup, shurpa differs in size of pieces: vegetables are put in whole or large slices, meat - in pieces with a bone. This dish is “to talk”: it is eaten slowly, taking each component with a spatula. It is usually served in bowls with hot cake non and a slice of lemon.
Instructions
- 1
Step 1. Wash the meat, pour cold water, bring to a boil.
- 2
Step 2. Remove the foam; reduce the fire to a minimum and boil the broth for 1.5 hours.
- 3
Step 3. After 45 minutes, add whole onions, carrots and garlic.
- 4
Step 4. After another 30 minutes, put the whole potato and Bulgarian pepper.
- 5
Step 5. 15 minutes after the potatoes, tomatoes; grind for another 10 minutes.
- 6
Step 6. Sprinkle, add cue and coriander; don't stir abruptly - the broth should remain transparent.
- 7
Step 7. Let the shurpa infuse under the lid for 15 minutes after turning off the fire.
- 8
Step 8. Serve in bowls: at the bottom - a piece of meat, on top - vegetables, broth on top; sprinkle with greens, next - a slice of lemon and a piece of non.
Technological tips
- Cold water in the beginning is a prerequisite for a transparent broth.
- Do not cook the scorch on a heavy fire - it will become cloudy.
- Whole vegetables produce a transparent broth; sliced vegetables turn shurpa into a standard soup.
- Salt is at the very end, otherwise the meat will become hard.
FAQ
Shurpa with lamb - frequent questions
Beef is acceptable, but the shurpa will be different in flavor. Ideally - a lamb brisket with a bone or neck.
At least 2 hours on a quiet fire; ideally 2.5-3 hours. The longer, the deeper the taste of the broth.
With hot Uzbek non, a slice of lemon and fresh greens. Sometimes - with fresh hot pepper in a separate bowl.
Gather a basket.
Collect ingredients for the recipe in the Uzbek bazaar
Rice, spices, dried fruits, nuts, flatbread non and tea for most recipes can be picked up at our counter. Visit Riga Central Market: Nēģu iela 7, daily from 09:00 to 17:00.