Beef shurpa with chickpeas

A strong broth, a generous portion of fragrant vegetables and juicy meat are the whole secret of this simple but incredibly delicious Uzbek soup.

Ingredients

• Chickpea 250 g
• Beef on the bone 1 kg
• Water 4 l
• Onion 1 piece
• Garlic 2-3 cloves
• Carrot 2 pieces
• Potato 3-4 pieces
• Bell pepper 1-2 pieces
• Tomatoes 1-2 pieces
• Salt taste
• Zira taste
• Cilantro ½ bundle

Directions

1. Soak the chickpeas in cold water for 8-10 hours. Place the beef in a large saucepan and cover with water.
2. Bring the broth to a boil, remove the foam, add the chickpeas to the pan, cook the soup for 20 minutes over low heat.
3. Peel the onion and garlic. Peel carrots and potatoes and chop coarsely. Cut the bell pepper into 4 pieces.
4. Add onions and carrots to a saucepan, cook everything under the lid for 30 minutes.
5. Add tomatoes, bell peppers, garlic, salt and cumin to taste to the soup, stir, cook for another hour.
6. Pour the potatoes into a saucepan, increase the heat and cook the shurpa for another 30-40 minutes.
7. Remove the meat from the bone, chop coarsely, put on plates with vegetables and pour over the broth. Sprinkle the chopped cilantro over the soup.