Ashi-sorpa

soups 579 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Ashi-sorpa
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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I recommend reading how to cook ashi sorpa! National Kazakh dish that will win the hearts of your men. This hearty Kazakh meat soup will not leave indifferent the stronger sex.

Ingredients

Directions

  1. Simmer the meat for four hours. Add bay leaves and peppercorns. When the meat is done, strain the lamb broth into a separate container and transfer the meat and spices into it.
  2. Cut the carrots into circles, add a tablespoon of olive oil. Let it brew for about fifteen minutes. Rinse the potatoes, peel and chop coarsely.
  3. Remove the meat from the bone, cut into pieces. Pour the broth into a saucepan, strain again through a strainer and boil.
  4. Wash the onion well, but do not peel it. Do the same with the garlic. Put whole onions and garlic in boiling water. Place the carrots and meat next. Cook, covered for ten minutes, then add the potatoes.
  5. Add herbs. Do not stir, let the herbs float on the surface. Boil the soup in this state for about fifteen minutes, then taste with salt and pepper and add them to taste.
  6. Reduce the fire to a minimum and, covering with a lid, simmer the soup until tender. Ten minutes before cooking, use a tablespoon to remove the remnants of the herbs that float on the surface of the sorpa. When the soup is ready, let it sit for about 30 minutes.

Ashi-sorpa



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

I recommend reading how to cook ashi sorpa! National Kazakh dish that will win the hearts of your men. This hearty Kazakh meat soup will not leave indifferent the stronger sex.

Ingredients

Directions

  1. Simmer the meat for four hours. Add bay leaves and peppercorns. When the meat is done, strain the lamb broth into a separate container and transfer the meat and spices into it.
  2. Cut the carrots into circles, add a tablespoon of olive oil. Let it brew for about fifteen minutes. Rinse the potatoes, peel and chop coarsely.
  3. Remove the meat from the bone, cut into pieces. Pour the broth into a saucepan, strain again through a strainer and boil.
  4. Wash the onion well, but do not peel it. Do the same with the garlic. Put whole onions and garlic in boiling water. Place the carrots and meat next. Cook, covered for ten minutes, then add the potatoes.
  5. Add herbs. Do not stir, let the herbs float on the surface. Boil the soup in this state for about fifteen minutes, then taste with salt and pepper and add them to taste.
  6. Reduce the fire to a minimum and, covering with a lid, simmer the soup until tender. Ten minutes before cooking, use a tablespoon to remove the remnants of the herbs that float on the surface of the sorpa. When the soup is ready, let it sit for about 30 minutes.

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