ReceptnaptárTatar lamb soup (shurpa)
Shurpa is the hearty lamb soup of Central Asian and Tatar cooking, with large pieces of vegetables. A clear, fragrant, fatty broth cooked in clay pots and cauldrons. For cold days and for receiving guests.
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Method
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- Bring the meat to the boil in cold water, skim and simmer gently for 1 hr 15 min.
- Cut the onions into large pieces and add to the soup.
- Take out the meat, strain the broth and chop the meat.
- Add the large-cut potatoes, carrots, pepper and tomatoes to the broth and cook for 20 minutes.
- Season with cumin, salt, pepper and bay leaf.
- Return the meat and serve with fresh herbs.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Leave the vegetables in large pieces; that is how the soup is traditional.
- The lamb fat gives the broth its richness.
- Fresh coriander and dill freshen it.
Frequently asked questions
Can beef replace it?
Yes, but lamb is traditional.
How long does it keep?
3 days in the fridge.
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