Today for lunch we cooked mutton shurpa with potatoes, onions, carrots. A bit of history: Shurpa - a rich meat broth, which was distributed mainly in the East, it has many names: Shurpa, Chorpa, Shorpo, Sorpa, and also Chorba. In our family we call this soup Shurpa. Let me remind readers of “I love to cook” this wonderful and fairly easy to prepare soup.
- lamb (brisket) - 1 kilogram;
- potatoes - 1 kilogram;
- medium carrot - 1 piece;
- onion medium - 1 piece;
- bay leaf - 4-5 pieces;
- salt - to taste (not less than 0.5 tbsp.spoons);
- black pepper to taste;
- garlic - 2-3 cloves.
Lamb shurpa at home. Step by step recipe
1. Wash the lamb, put in a cauldron or pot with cold water. Bring to a boil. If there is foam (and it will) remove it with a spoon. Next, reduce the heat, add salt, bay leaf, cover. Cook for about 2 to 3 hours, until the meat is ready. With shurpa and jellied meat, the longer you cook, the tastier it will turn out. 2. When the meat is ready, you can add vegetables. 3. How to prepare vegetables: of course, clean, wash. The onion should not be completely peeled off; add the whole or divide the onion into 2 parts. Carrots - cut into semicircles or straws. Potatoes - in large slices (potatoes about the size of a fist are divided into 4 parts). Vegetables are placed in a pot with broth and over medium heat cook the shurpa until cooked. 4. That's all.
Lamb shurpa at home is ready. Lunch is hearty enough, but for the winter is quite suitable. Good appetite!