Lamb shurpa

Shurpa is an oriental soup made from fatty meat broth and vegetables. It languishes on low heat for several hours, so it turns out to be especially rich and fragrant.

Ingredients

• Lamb on the bone 1,500 g
• Water 3,000-3,500 ml
• Onion 2 pieces
• Sweet peppers 2 pieces
• Tomatoes 2 pieces
• Hot peppers 1 piece
• Carrot 2 pieces
• Garlic 3 cloves
• Salt taste
• Ground black pepper taste
• Potatoes 5-6 pieces
• Greens taste

Directions

1. Cut the meat into large pieces and cover with cold water. Bring to a boil, remove the foam and simmer over low heat for about 1 hour.
2. Cut the onion into halves, the bell peppers into large pieces, the tomatoes, hot peppers and carrots into medium pieces. Cut the garlic in half.
3. Add all vegetables to the broth along with salt and pepper. Stir and cook for another 1 hour.
4. Cut large potatoes into halves or quarters, and leave small ones whole. Place in soup and simmer for about 30 minutes, until soft enough.
5. Sprinkle shurpa with herbs when serving.