Lamb shurpa soup

Rather greasy, but very tasty and hearty oriental soup! I liked it - EVERYTHING! The sorpa turned out very tasty! An unusually beautiful and delicious dish is lamb sorpa.

matanya

Recipe author

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Composition / ingredients

Servings:

Water

2.5

Bell pepper (red)

Garlic (or 4)

Mutton (or 700)

500

Tomatoes (large)

Potatoes (or 3, large)

Onion (large)

Carrots (large)

Zira

to taste

Tarragon, tarragon

to taste

Marjoram

to taste

Thyme, thyme

to taste

Hot capsicum (1 piece)

Allspice

to taste

Ground black pepper

to taste

Dill

to taste

Parsley

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 14 % 1 g

Carbohydrates 43 % 3 g

33 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h 10 min

Step 1:
Set of products
Step 2:
Strained broth with meat
Step 3:
This is how carrots, meat and potatoes look in sorp
Step 4:
Hot pepper is added to the broth
Step 5:
Diced bell pepper
Step 6:
Onion sliced into rings
Step 7:
Peel the tomato
Step 8:
Diced tomatoes
Step 9:
All chopped vegetables and spices are added to the broth
Step 10:
Added greens, turn off the gas and let the sorpe brew for 20 minutes.
Step 11:
Eat served! And here's my big spoon

It's like a dressing soup in which nothing is fried.
First, cook the lamb broth. It will take one and a half to two hours. We keep it on low heat.
Then filter, cut the lamb into medium pieces, continue cooking.
In the broth we put potatoes, coarsely chopped carrots, as well as a whole pod of hot pepper (the pepper pod must be absolutely whole, without a single crack or hole, otherwise the sorp will be very bitter) cook almost until ready on the same low heat.
Then add diced onion or rings, diced sweet pepper and tomatoes, from which the skin was previously removed.
Immediately add spices and squeezed garlic.
Cook for about 10-15 minutes more.
The hot pepper pod must be pulled out of the sorp.

At the end of cooking, we put the greens to sleep and let them brew for 20 minutes.
There should be a lot of pepper here, but if it is not recommended to someone, then add just a little. You can also add pepper directly to the plate.