Lamb Shurpa soup

Uzbek lamb shurpa is a thick soup made from a transparent broth with bright large pieces of vegetables, onion half rings, pieces of cilantro and, of course, lots of lamb.

Ingredients

• Lamb on the bone - 700 Grams Carrots - 1 Piece Onion - 1 Piece Garlic - 5 Cloves Red bell pepper - 1 Piece Potatoes - 4 Pieces Tomatoes - 1 Piece Hops-suneli, cloves, allspice black pepper, bay leaf. - To taste Salt, sugar - To taste Tomato paste - 1 Tbsp. spoon Red onion and cilantro - To taste

Directions

1. Pour the water over the meat in a saucepan. Not much water. Put on fire.
2. After the meat has boiled, skim off the foam. Place unpeeled carrots, onions and garlic in a saucepan.
3. Cook for about two hours. Maybe more if the lamb is aged.
4. When the meat is cooked, remove it, separate it from the bone and cut into pieces.
5. Remove the carrots and cut them into circles.
6. Cook the onion until tender. Remove the onion and garlic, peel and rub through a sieve. Return this mixture back to the broth.
7. Cut the bell pepper into half rings and dip into the soup.
8. Cut the potatoes into large cubes and send to the broth. Cook until half cooked.
9. Towards the end of cooking, add the chopped onion, chunks of tomato and tomato paste.
10. Add spices, salt, pepper and turn off.
11. Garnish the soup with onions and cilantro before serving. Bon Appetit!