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Kazakh Shurpa
A rich and aromatic lamb soup, Shurpa is a staple in Kazakh cuisine, known for its clear, flavorful broth, tender chunks of lamb, and an abundance of vegetables. This recipe focuses on the traditional preparation, highlighting the natural flavors of the ingredients.
🧂 Ainekset
- 1.5 kg Lamb Shanks or Lamb Ribs(bone-in for maximum flavor)
- 4 l Water
- 3 large Onions(quartered)
- 4 medium Carrots(cut into large chunks)
- 5 medium Potatoes(peeled and quartered)
- 3 Celery Stalks(cut into large pieces)
- 2 medium Tomatoes(halved)
- 5 cloves Garlic(peeled, left whole)
- 3 Bay Leaves
- 1 tsp Black Peppercorns
- to taste Salt
- 0.5 cup Fresh Dill or Parsley(chopped, for garnish)
👨🍳 Ohjeet
- 1
Rinse the lamb under cold water. Place the lamb in a large stockpot and cover with cold water. Bring to a boil over high heat.
💡 Ammattilaisvinkit: Skimming the scum that rises to the surface during the initial boil is crucial for a clear broth. - 2
Once boiling, reduce heat to low, skim off any foam or impurities that rise to the surface. Add quartered onions, halved tomatoes, garlic cloves, bay leaves, and peppercorns.
- 3
Cover the pot and let it simmer gently for at least 2 hours, or until the lamb is very tender and falling off the bone. Skim off any excess fat from the surface periodically.
💡 Ammattilaisvinkit: A low, slow simmer is key to developing a rich, clear broth. - 4
Remove the lamb from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (onions, garlic, bay leaves, peppercorns).
- 5
Return the strained broth to a simmer. Add the carrots, potatoes, and celery. Cook for about 20-30 minutes, or until the vegetables are tender.
- 6
While the vegetables cook, shred or cut the lamb meat into bite-sized pieces, discarding bones and excess fat.
- 7
Add the shredded lamb meat back into the soup. Season generously with salt to taste.
💡 Ammattilaisvinkit: Taste and adjust salt as needed. The flavor will deepen as it simmers. - 8
Simmer for another 10-15 minutes to allow the flavors to meld. Stir in fresh chopped dill or parsley just before serving.
- 9
Ladle the hot Shurpa into bowls, ensuring each serving has plenty of lamb and vegetables. Garnish with extra fresh herbs.
💡 Ammattilaisvinkit: Serve with fresh bread or flatbread.
💡 Ammattilaisvinkit
- ✓Using bone-in lamb cuts significantly enhances the depth of flavor in the broth.
- ✓Patience is key; the long simmering time is essential for tender meat and a rich broth.
- ✓Don't overcrowd the pot; allow ingredients space to cook evenly.
- ✓Shurpa is best enjoyed hot, immediately after preparation.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other root vegetables like parsnips or turnips.
- Include a small amount of finely chopped leek for added aroma.
- For a spicier version, add a whole chili pepper during the simmering process.