Ingredients
-
1/4
-
1 1/2
-
1
-
9
-
1
-
1
-
2
-
2
-
1 1/2
-
1 1/2
-
2
-
1
-
1
-
-
2
Directions
Shurpa – an Eastern European Lamb Soup,The only difference between this and a stew is the thickness of the broth. Shurpa has enough body to make a satisfying meal when served with buns (traditionally, Cilantro Buns #245014).,I made this soup in the spring and forgot to review it until now. In addition to it’s cool and usual name, it has a wonderful usual flavour as well. It was a big hit. The only thing that I did differently was used red and yellow peppers instead of green ( it is more colourful). I would be interested in the recipe for the traditional buns to go along with it. How about it Hiker?,I make this at least once a month. My fiance goes crazy for it.
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Steps
|
1
Done
|
Heat the Oil in a Heavy Soup Pot Over High Heat. Add the Lamb and Brown Lightly, Stirring Occasionally, For 5 Minutes. Add the Onions and Continue to Cook Until the Lamb Is Thoroughly Browned and the Onions Are Softened and Colored, About 7 Minutes More. |
|
2
Done
|
Spoon Off All the Fat from the Pot, Then Add the Stock, and Bring to a Boll. Reduce the Heat to Low, Cover, and Simmer Until the Lamb Is Tender, About 1-1/4 Hours. |
|
3
Done
|
Refrigerate the Soup, Uncovered, Until the Fat Rises to the Surface, About 40 Minutes. Skim the Fat Away. |
|
4
Done
|
Bring the Soup to a Boil Over Medium Heat and Add the Turnip, Zucchini, Carrots, Peppers, Tomatoes, Cumin Seeds, Chilis, and Coriander. Cook, Covered, For 20 Minutes. Add the Chick-Peas and Cook For 10 Minutes More. |
|
5
Done
|
Remove the Chili Peppers from the Soup and Add Salt and 2 Tablespoons Vinegar. Taste and Add More Salt and Vinegar, If Desired. Let Stand, Covered, For 10 Minutes. |
|
6
Done
|
Serve the Soup Garnished With Plenty of Cilantro. |
