👨‍🍳 تعليمات

1. 1

   Place the meat in a large pot with water. Bring to a boil, then skim off any foam that rises to the surface. Reduce heat to low, cover, and simmer for at least 1.5 hours, or until the meat is very tender.

2. 2

   Add the quartered onions, large carrot pieces, bay leaves, salt, and pepper to the pot. Continue to simmer for another 30 minutes.

3. 3

   While the broth simmers, prepare the dumpling dough. In a bowl, whisk together flour and salt. Make a well in the center and add the egg and 3 tablespoons of water. Mix until a stiff dough forms, adding more water if needed. Knead for 5 minutes until smooth. Cover and let rest for 15 minutes.

4. 4

   Roll out the dough thinly on a floured surface. Cut into small, bite-sized pieces or thin strips.

5. 5

   Remove the large pieces of meat, onion, and carrots from the broth. Strain the broth if desired for a clearer soup. Shred or dice the cooked meat and return it to the pot.

6. 6

   Add the cubed potatoes to the broth and bring to a simmer. Cook for 10 minutes.

7. 7

   Add the prepared dumplings (kespe) to the simmering soup. Cook for 5-7 minutes, or until the dumplings float to the surface and are cooked through.

8. 8

   Adjust seasoning with salt and pepper. Ladle the sorpa into bowls, ensuring each serving has meat, vegetables, and dumplings. Garnish generously with fresh dill and parsley.