Lamb sorpa

soups 837 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: 4 hours
Calories: -
Difficulty: Easy

Real sorpa is made only from mutton. This is one of the juiciest and most delicious dishes of Kazakh cuisine, so the recipe for making lamb sorpa will clearly come in handy.

Ingredients

Lamb - 5 Kilograms (the meatiest pieces are ribs, drumsticks, etc.) Onions - 3 Kilograms Carrots - 1 Kilogram Fresh tomatoes - 2 Kilograms Sweet pepper - 1 Kilogram Potatoes - 4 Kilograms Bay leaf - To taste Salt - To taste Pepper - Po to taste Greens - To taste Vinegar for marinade - To taste Water - 15 Liters Sugar - To taste Sheepskin fat - 300 Grams

Directions

We melt fat tail fat in a cauldron. Rinse the lamb thoroughly. Cut into small pieces and fry everything in a cauldron for 15-20 minutes. Put onions and carrots in a cauldron and fry until tender.
Add meat to the cauldron. We reduce the fire. Add chopped tomatoes and bell peppers.
Meanwhile, we are preparing the marinade - we marinate a kilogram of onion cut into half rings in vinegar and water in a 1 to 1 ratio with salt and sugar.
Pour 15 liters of water into the cauldron, cook for 2-2.5 hours. Then add potatoes, bay onion, pepper. Cook for another 20 minutes.
Shurpa is ready.

Lamb sorpa

Serves: -
Prepare Time: -
Cooking Time: 4 hours
Calories: -
Difficulty: Easy

Real sorpa is made only from mutton. This is one of the juiciest and most delicious dishes of Kazakh cuisine, so the recipe for making lamb sorpa will clearly come in handy.

Ingredients

Lamb - 5 Kilograms (the meatiest pieces are ribs, drumsticks, etc.) Onions - 3 Kilograms Carrots - 1 Kilogram Fresh tomatoes - 2 Kilograms Sweet pepper - 1 Kilogram Potatoes - 4 Kilograms Bay leaf - To taste Salt - To taste Pepper - Po to taste Greens - To taste Vinegar for marinade - To taste Water - 15 Liters Sugar - To taste Sheepskin fat - 300 Grams

Directions

We melt fat tail fat in a cauldron. Rinse the lamb thoroughly. Cut into small pieces and fry everything in a cauldron for 15-20 minutes. Put onions and carrots in a cauldron and fry until tender.
Add meat to the cauldron. We reduce the fire. Add chopped tomatoes and bell peppers.
Meanwhile, we are preparing the marinade - we marinate a kilogram of onion cut into half rings in vinegar and water in a 1 to 1 ratio with salt and sugar.
Pour 15 liters of water into the cauldron, cook for 2-2.5 hours. Then add potatoes, bay onion, pepper. Cook for another 20 minutes.
Shurpa is ready.

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Lamb sorpa

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Lamb sorpa

Ingredients

Directions

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