Shurpa with lamb

soups 623 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Shurpa with lamb
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 12 hours
  • Calories: -
  • Difficulty: Easy
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What lamb dish to cook? I will tell you how to cook lamb shurpa. This soup is rich in taste, vitamin and delicious. Every housewife in Turkmenistan loves and knows how to cook it.

Ingredients

Directions

  1. Cut the meat into cubes. Put it in a cauldron warmed up with vegetable oil and fry until golden brown.
  2. Cut the onion into cubes, add it to the meat, stir and fry for 7-10 minutes.
  3. Pour the soup with beef broth, bring it to a boil, then cook over low heat for 90 minutes, remove all excess fat with a spoon. Remove soup from heat and cool, refrigerate overnight.
  4. Open a can of canned chickpeas and discard them in a colander.
  5. Wash the tomatoes, pour boiling water over them and discard them in a colander, remove the peel, then cut into slices.
  6. Cut the zucchini into small cubes.
  7. Peel and dice the turnips, wash and peel the peppers, cut them into cubes and the carrots into small pieces.
  8. One hour before serving, remove the soup and put it on the fire, put the turnips, carrots, chickpeas, zucchini, peppers and tomatoes. Add all the spices, salt to taste. Cook for half an hour, then add the vinegar and turn off the heat, cover the soup with a lid and leave for 15 minutes. Serve the shurpa with plenty of chopped cilantro.

Shurpa with lamb



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 12 hours
  • Calories: -
  • Difficulty: Easy

What lamb dish to cook? I will tell you how to cook lamb shurpa. This soup is rich in taste, vitamin and delicious. Every housewife in Turkmenistan loves and knows how to cook it.

Ingredients

Directions

  1. Cut the meat into cubes. Put it in a cauldron warmed up with vegetable oil and fry until golden brown.
  2. Cut the onion into cubes, add it to the meat, stir and fry for 7-10 minutes.
  3. Pour the soup with beef broth, bring it to a boil, then cook over low heat for 90 minutes, remove all excess fat with a spoon. Remove soup from heat and cool, refrigerate overnight.
  4. Open a can of canned chickpeas and discard them in a colander.
  5. Wash the tomatoes, pour boiling water over them and discard them in a colander, remove the peel, then cut into slices.
  6. Cut the zucchini into small cubes.
  7. Peel and dice the turnips, wash and peel the peppers, cut them into cubes and the carrots into small pieces.
  8. One hour before serving, remove the soup and put it on the fire, put the turnips, carrots, chickpeas, zucchini, peppers and tomatoes. Add all the spices, salt to taste. Cook for half an hour, then add the vinegar and turn off the heat, cover the soup with a lid and leave for 15 minutes. Serve the shurpa with plenty of chopped cilantro.

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