Shurpa in Lamb Broth
⏳ Time
2 hours 20 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Shurpa in Lamb Broth
Ingredients
- Pork chop with bone - 14.1 oz
- Turnips - 2 pieces
- Onion - 1 piece
- Orange Bell Peppers - 1 piece
- Khmeli-suneli - a pinch
- Ground Cumin - a pinch
- Dill - 1 teaspoon
- Spices - to taste
- Salt - to taste
- Garlic - 2 cloves
- Lamb Neck Fillet - 14.1 oz
- Ground Dried Garlic - a pinch
- Salad Potatoes - 10 pieces
- Potato - 1 piece
Step by Step guide
Step 1
Boil the broth from the lamb with bone. Place the meat in cold water as a whole piece and put it on high heat. Before a lot of foam appears, add a whole peeled onion to the pot. Bring to a boil, removing the foam as it forms. Reduce the heat and simmer for 1 hour.
Step 2
Increase the heat. Bring to a boil. Add the meat fillet as a whole piece if its thickness is no more than 3 cm, or cut it lengthwise into thinner pieces. Remove the foam. Turn off the heat and simmer for 20 minutes. Remove all the meat and onion from the broth.
Step 3
Peel the potatoes and carrots. Leave the potatoes whole, and cut the carrots into several large pieces. Add them to the broth. Increase the heat, and when it boils, add salt. Cook for 10 minutes on low heat.
Step 4
Cut the bell pepper and tomato into large pieces. Add them to the pot and cook for 10 minutes. Cut the meat (and any meat that can be removed from the broth bones) into convenient pieces. Add to the soup. Cook for 10 minutes.
Step 5
Add the spices. Cumin, khmeli-suneli, dill (fresh or dried), allspice, dried garlic, and a couple of cloves of fresh garlic. Cook for 10 minutes. Check the saltiness. If necessary, remove excess fat with a spoon or paper towel. Let it sit on very low heat for another half hour.
Step 6
When serving, the potato can be cut into several pieces in the bowl for convenience.
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