Kyrgyz Shorpo
Shorpo is a hearty and flavorful meat soup, a staple in Kyrgyz cuisine. It is characterized by its rich broth, tender meat, and an abundance of vegetables. Recipes can vary regionally, with some emphasizing a clear, long-simmered broth and others incorporating a wider array of spices and aromatic ingredients.
🧂 Ingredients
- 1 kg Lamb or beef (bone-in)(cut into large pieces)
- 2.5 liters Water
- 2 large Onions(peeled and roughly chopped)
- 3 medium Carrots(peeled and cut into large chunks)
- 4 medium Potatoes(peeled and cut into large chunks)
- 1 medium Bell pepper(seeds removed and cut into large chunks)
- 2 medium Tomatoes(roughly chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Vegetable oil or lamb fat
- to taste Salt
- to taste Black pepper
- 1/2 bunch Fresh dill(chopped, for garnish)
- 1/2 bunch Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat the oil or lamb fat over medium-high heat. Add the meat pieces and brown them on all sides until a golden crust forms.
- 2
Add the chopped onions to the pot and sauté until they become translucent, about 5-7 minutes.
- 3
Pour in the water, ensuring the meat is fully submerged. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1.5 hours, or until the meat is very tender. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
- 4
Add the carrots, potatoes, bell pepper, and tomatoes to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
- 5
Stir in the minced garlic, salt, and pepper. Let the soup simmer for an additional 10-15 minutes to allow the flavors to meld.
- 6
Remove the pot from the heat and let it rest for about 10 minutes before serving. Ladle the shorpo into deep bowls, ensuring each serving has meat and vegetables. Garnish generously with fresh chopped dill and parsley.
💡 Pro Tips
- ✓For a richer broth, use bone-in meat.
- ✓You can add other vegetables like parsnips or turnips.
- ✓Some regional variations include adding noodles or dumplings to the soup.
- ✓Adjust the amount of water to achieve your desired broth consistency.
🔄 Variations
- Add homemade noodles (like kesme) during the last 20 minutes of cooking.
- For a spicier version, add a pinch of red pepper flakes with the garlic.
- In some regions, a small amount of fried dough (boorsok) is added to the soup.