Sorpa Kazakh soup

A culinary recipe of Kazakh broth, called sorpa, is presented to your attention, the creator of which is Kazakh cuisine. Once again, she amazes me! I was treated to a real sorpa by a Kazakh friend, I present this dish to you.
First of all, thoroughly wash the meat in cold water. Next, put the meat in a saucepan, pour boiling water and cook for 1-1.5 hours over low heat. After boiling, remove the foam and excess fat from the broth. Salt is added at the end of cooking. The readiness of the meat is easy to determine. The meat is ready if the fork easily pierces it. Next, carrots, finely chopped onion, peppers, bay leaf are put to the meat, after which they continue to cook the contents until fully cooked. The broth is filtered and poured into a deep dish with the addition of meat. The food is ready to eat! It remains only to decorate with finely chopped greens. Sorpa is served on the table in bowls, and baursaks are served separately to the soup. We wish you a pleasant appetite!