👨‍🍳 Instructions

1. 1

   In a large pot, combine the lamb chunks and water. Bring to a boil, then reduce heat to a simmer. Skim off any foam or impurities that rise to the surface.

   💡 Tip: Skimming ensures a clear and clean broth.
2. 2

   Add the quartered onions to the pot. Cover and simmer for 1.5 hours, or until the lamb is very tender.

   💡 Tip: Simmering for a long time allows the lamb to become fall-apart tender and its flavors to infuse the broth.
3. 3

   Remove the lamb from the pot and set aside. Discard the onions. Strain the broth into a clean pot, discarding any solids.

   💡 Tip: Straining the broth will remove any small bones or impurities, resulting in a smoother soup.
4. 4

   Return the strained broth to a simmer. Add the carrots, potatoes, and turnips. Season with salt and pepper.

   💡 Tip: Add the root vegetables in stages if they have different cooking times, but these should be similar.
5. 5

   Cook the vegetables for about 20-25 minutes, or until tender. While the vegetables are cooking, shred or cut the lamb into bite-sized pieces.

   💡 Tip: Ensure vegetables are cooked through but not mushy.
6. 6

   Return the shredded lamb to the pot. Stir in most of the chopped dill and parsley.

   💡 Tip: Adding herbs towards the end preserves their fresh flavor and aroma.
7. 7

   Just before serving, gently stir in the kymyz. Do not boil the soup after adding the kymyz, as it can curdle.

   💡 Tip: Warming the kymyz slightly before adding can help prevent curdling, but avoid high heat.
8. 8

   Ladle the soup into bowls. Garnish with the remaining fresh dill and parsley. Serve hot.

   💡 Tip: This soup is best enjoyed immediately after preparation.