|Lamb on the bone — 1 kg.|
|Onion — 3 pcs .|
|Zira — pinch|
|Carrots — 1 pc .|
|Pepper — to taste|
|Potatoes — 5 pcs .|
|Coriander — a pinch|
|Bulgarian pepper — 1 pc.|
|Cilantro — bunch|
|Tomato — 1 pc .|
|Salt — 1 tbsp . l .|
|Parsley — a couple of twigs|
|Basil — 3 sprigs|
This dish is more chowder than soup on meat broth. It is fat and rich, perfect for a hearty lunch, you can feed the whole family.
How to cook Shurpa
This filling soup is common among the Turkic peoples and Tajiks. He is known in the Muslim East and among the neighboring peoples next to them. Shurpa has a wide variety of names, it is also difficult to distinguish common features in the preparation of a dish, so it can be cooked in different ways. Still, the main type of meat for this soup is mutton, but in general, the meat should be fatty, this is the most basic in shurpa. In addition, a distinctive feature is the large slicing of vegetables. Herbs, spices depend on the region. For example, in Uzbekistan, cumin and basil are added. There are a lot of onions in the shurpa.
We put the meat in a saucepan, it is better to use it with a thick bottom or a cauldron, pour 3 liters of water. We cook the lamb for 2 hours.
After an hour of cooking, we put vegetables: onions, potatoes, carrots. They need to be cleaned. Cut large, just in half.
After another half hour, put the tomato and sweet pepper, also cut coarsely. Now you can add salt, coriander, cumin, pepper. Cook until ready.
Spread, sprinkle with herbs. Divide the meat into portions, put a piece in a plate for each. Shurpa can be served in a special way. We put the meat and potatoes on a dish. And pour the broth with the rest of the vegetables into a bowl and sprinkle with herbs abundantly.
We serve it with tortillas or pita bread.