Such an incredibly aromatic and very tasty lamb soup like shurpa is quite simple to prepare. This does not require any special skills. This dish is most delicious when you use fat-tail lamb with the addition of a large amount of dill and cilantro.
Ingredients:
- 1 kg of lamb neck;
- 1 ripe bell pepper (red);
- ¼ teaspoon of ground black pepper;
- 10 g each of parsley, dill and cilantro;
- 200 g potato tubers;
- 4 garlic cloves;
- 100 g onions;
- 40 g tomato paste (or 2 large, ripe tomatoes);
- 1 teaspoon salt
- 250 g carrots;
- 60 g of cow oil;
- ¼ teaspoon chili powder.
Preparation:
- The meat must be thoroughly rinsed and divided into small pieces using a sharp knife. A frying pan is placed on a hot stove. After it gets hot, lamb is put into it. The meat needs to be fried a little over maximum heat, while the addition of oil is not required.
- To prepare shurpa, you need a large enough pan. Pour 3 or 3.5 liters of clean water into it and put it on a hot stove. After the water boils, it is necessary to lower the prepared lamb into it.
- The onion should be peeled and rinsed thoroughly. Carrots also need to be peeled and washed. Then the prepared root vegetables must be dipped into a saucepan (without cutting). After the soup has boiled for a couple of hours, the vegetables should be removed from the saucepan.
- The carrots that remain are also peeled, washed thoroughly and cut into large enough pieces. Then it must be poured into the prepared shurpa. After 10 minutes, potato tubers should be sent there, from which the peel is previously removed, they are washed and cut into large pieces.
- For bell peppers, you need to remove the stalk and testis. Wash it and cut it into fairly large strips, which should also be added to the pot along with the rest of the ingredients.
- Put cow butter in a hot skillet. Next, put tomato paste or finely chopped tomatoes there. Garlic cloves are then added, which should be peeled, rinsed and cut into small cubes.
- Put the fried tomato mixture in a shurpa, and add pepper (black and chili) and salt. After the dish is ready, pre-washed and finely chopped fresh, aromatic herbs (cilantro, dill, parsley) are poured into it.
