Chuvash shurpe soup

We offer a recipe for how to cook Chuvash shurpe soup. It is extraordinarily satisfying, tasty and nutritious. You can feed a large family with such a dish, and there will be more friends left. Better to eat it hot.

Ingredients

• Leg of lamb - 1 Piece Lamb bones - 200 Gram Sunflower oil - To taste Onion - 3 Pieces Carrots - 3 Pieces Tomato - 9 Pieces Bulgarian pepper - 2 Pieces Zira - 1 Pinch Coriander - 1 Pinch Sweet pepper red - 1/2 Teaspoons Potatoes - 7 Pieces Small peppers - 10 Pieces Salt - To taste

Directions

1. Wash the leg of lamb and cut off the fat from its surface, send it to a cauldron with a thick bottom and melt it. We wash and throw the lamb bones into the cauldron, fry them until brown, then take out.
2. Cut the meat off the bone and cut into slices of about 40 grams each. Throw them into a cauldron with melted fat, salt and stir. Peel the onion, wash and cut into half rings, add them to the meat. We fry everything over high heat.
3. Wash and peel the carrots, cut into pieces of medium thickness and send them to the cauldron with other ingredients. Fry the carrots until soft.
4. Wash 3 tomatoes and cut into slices of medium thickness, toss them into the cauldron 5-7 minutes after the carrots. My pepper, chop and throw in after the tomatoes. You do not need to peel the seeds. Fry vegetables until soft.
5. Reduce heat and simmer everything for 30-40 minutes, then add ground cumin and coriander, as well as sweet red pepper. We clean and wash the potatoes, but do not cut them, leave them intact. We send the potatoes into cold water and leave for half an hour.
6. After the soup has been stewed, add the whole potatoes, pour boiling water to the top and throw in the previously fried bones. We wash small peppers and send them to the cauldron, and also wash 6 small tomatoes, cut them into halves and also put them in the cauldron.
7. Cook everything over low heat for 2 hours without covering. During this time, meat and vegetables will become so boiled that they will melt in your mouth. Pour the finished dish into a plate and serve hot.