Shurpa (Turkmen Lamb and Vegetable Soup)
A hearty and nourishing lamb and vegetable soup, Shurpa is a staple in Turkmen cuisine, known for its rich broth and tender ingredients. This version emphasizes the traditional preparation with lamb, root vegetables, and aromatic spices, perfect for a comforting meal.
🧂 Ingredients
- 800 g Lamb on the bone
- 3 liters Water
- 4 pieces Large potatoes
- 3 medium Carrots
- 2 medium Onions
- 2 tbsp Tomato paste
- 1 piece Bell pepper (optional)
- 1 tsp Ground coriander
- to taste Black pepper
- to taste Salt
- for garnish Fresh parsley
👨🍳 Instructions
- 1
Place the lamb on the bone in a large pot. Cover with cold water and bring to a boil. Skim off any scum that rises to the surface to ensure a clear broth.
💡 Tip: Removing scum is crucial for a clean-tasting broth. - 2
Add the onions to the pot and simmer gently until the lamb is tender and the flavors have concentrated, about 1 to 1.5 hours.
- 3
While the lamb is cooking, prepare the vegetables. Peel and chop the potatoes into large cubes, peel and slice the carrots, and finely chop the onions. If using, seed and chop the bell pepper.
- 4
Once the lamb is tender, add the chopped potatoes, carrots, and bell pepper (if using) to the pot. Continue to simmer until the vegetables are perfectly soft but not falling apart.
- 5
Stir in the tomato paste, ground coriander, salt, and pepper. Cook for another 5-10 minutes to allow the flavors to meld.
- 6
Ladle the steaming soup into bowls, ensuring each serving has chunky meat and tender vegetables. Garnish generously with freshly chopped parsley before serving.
💡 Tip: Serve hot with rustic Turkmen bread (çörek).
💡 Pro Tips
- ✓For a richer flavor, you can brown the lamb pieces before adding them to the pot.
- ✓Feel free to add other root vegetables like parsnips or turnips.
- ✓A pinch of red pepper flakes can add a subtle warmth.
🔄 Variations
- Add a handful of chickpeas for extra texture and protein.
- Incorporate other vegetables like zucchini or green beans.