Add bay leaves, peppercorns, and salt and allow the lamb broth to come to a boil on medium-high heat. While the vegetables are cooking in the rich broth, I use this time to pick the meat off the bones. Alternatively, if I happen to have the bone broth going at the moment, I would just add the bones to the cooker after my next bone broth collecting session. Or do you want to take another look at the homepage MENU? Add potatoes and diced onions and let them cook for about 15 minutes. Cook, covered, for 30 minutes. Try it if you have the resources for that. "Meat brings strength, shurpa brings beauty. Borsch – Classic Russian Beet Soup (30 minute meal), Nourishing Gluten-Free Chicken Noodle Soup (Egg Free, Dairy Free), Easy Paleo Banana Muffins (Nut Free, Dairy Free), Three Cheese Stuffed Mushrooms (Low Carb, Keto, GAPS, Primal) +VIDEO, 3 Ingredient Bedtime Gummies (Paleo, GAPS), Gluten-Free French Crêpes Recipe (with Cassava Flour), Stuffed Baked Apples (Gluten Free, Dairy Free). If you continue to use this site we will assume that you are happy with it. I used red potatoes in the photo but russet do give a stronger flavor. The best parts of meat for shurpa – it’s loin (dorsal part) and brisket. - Because the amount of time the lamb broth is cooked is rather short (1 1/2 hours), I like to throw the bones into my freezer for the next time I make my perpetual bone broth. There are many other soups that include a whole rainbow of veggies but sometimes a basic soup with the classic carrots and potatoes is a all you need, especially on a fall day like today. Ladle into bowls and garnish with lots of finely minced cilantro. Add enough water to cover 2/3 of the pot. Hello 18th century cooking out in the wild! Bring the skimmed soup to a boil over medium heat, then add the turnip, zucchini, carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and chickpeas. Ideally, to prepare a shurpa from several types … Add the lamb meat back to the soup after the vegetables have cooked and I usually throw the bones into the freezer for some crock-pot bone broth later. Get full Shurpa - an Eastern European Lamb Soup Recipe ingredients, how-to directions, calories and nutrition review. About an hour before serving, start chopping the vegetables. All Rights Reserved. Cover and let stand for 15 minutes. Reduce heat to slow simmer. Ribs are also suitable, although they are not so much meat. 3 – 4 medium potatoes, chopped. 2 Bay leaves. Spoon the fat and impurities rising to the top with a slotted spoon. Design by Deluxe Designs. Either way, it’s a sure way to comfort your tummies and nourish your minds with the healthy proportion of fats, protein and carbs. Bring the skimmed soup to a boil over medium heat, then add the turnip, zucchini, carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and … Optional step: remove cooked lamb from pot. With little hands-on time, this soup is easy to prepare for a cold night to nourish them youngins and a great option for an open-fire camping night. Disclosure: We only recommend products and services we genuinely love. Sear the lamb chops in your choice of fat in a large pot (I used my dutch oven) until it easily comes off the surface. Now Shurpa can be cooked when you have a few hours to spare, by just putting together all the ingredients in an ovenproof dish with enough water (see recipe), covered and slow cooked on 180°C for a … Or do you want to SEARCH for something specific? Ingredients. Your email address will not be published. Last modified 11.03.2020. Top with chopped parsley and give the soup a stir. We use cookies to ensure that we give you the best experience on our website. Salt to taste, then stir in the vinegar. Spoon off all the fat that you can, pour in the stock, and bring to a boil. Flip over and sear the other side. -After the meat has completely cooked, some people prefer to chill the broth and collect the fat that rises to the top and save it for cooking later. In a large Dutch oven, brown the meat in the hot oil over high heat for about 5 minutes, stirring occasionally. Feel free to do this, however, I always leave the fat in all of my broths and stocks because I learned that it is absolutely essential for children's growing bodies. Refrigerate the soup, preferably overnight, so you can easily remove the fat. - Some recipes floating on the internet call for variety of different vegetables, I prefer to stick to the original recipe as I was taught and the way my family enjoys this soup. Shurpa is a very fatty, rich soup, as its traditional main ingredient is mutton. About an hour before serving, start chopping the vegetables. -Shurpa is traditionally prepared on an open fire and the taste is like non-other. Cook for 1 1/2 hours until lamb is tender and falls off the bone easily. 2 LBS of lamb loins or beef. Recipes of Caucasian Cuisine © 2020. Refrigerate the soup, preferably overnight, so you can easily remove the fat. 1 can of diced tomatoes We may receive commissions from purchases made through special inks in this article. --Old Kazakh proverb. Reduce the heat, cover, and simmer for about 1½ hours. Making Shurpa Soup Stir in the onions and cook 5 or so more minutes, until the onions are softened and have taken on color. Check for salt and add more as necessary. Starter water (for initial cooking) 3-4 liters of water. This is a great soup to prepare while camping on a chilly night. 2-Ingredient Hibiscus Punch (Paleo, Low-Carb, THM, GAPS) ».