👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Skimming the scum that rises to the surface during the initial boil is crucial for a clear broth.
2. 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. 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.

   💡 Proffstips: A low, slow simmer is key to developing a rich, clear broth.
4. 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. 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. 6

   While the vegetables cook, shred or cut the lamb meat into bite-sized pieces, discarding bones and excess fat.

7. 7

   Add the shredded lamb meat back into the soup. Season generously with salt to taste.

   💡 Proffstips: Taste and adjust salt as needed. The flavor will deepen as it simmers.
8. 8

   Simmer for another 10-15 minutes to allow the flavors to meld. Stir in fresh chopped dill or parsley just before serving.

9. 9

   Ladle the hot Shurpa into bowls, ensuring each serving has plenty of lamb and vegetables. Garnish with extra fresh herbs.

   💡 Proffstips: Serve with fresh bread or flatbread.