Mutton shurpa in a Caucasian way requires a respectful attitude to the cooking process. This is not a quickie soup, you need some patience. To understand how to make lamb shurpa at home, you don’t need to have seven spans in your forehead, but you just need high-quality products in this case - here, as they say, you can’t cook from scrap. Ask the butcher for lamb with a bone, but small. It is better to take pieces from the back or ribs, but the bones should be necessary, with them the broth will turn out rich. Sweet peppers choose fleshy, tomatoes - ripe and sweet, greens - fresh and fragrant. It remains to gather everything together in a large cauldron or a deep soup saucepan and after about 3 hours enjoy the delicious oriental soup.
- Cooking time: 3 hours
- Servings: 6
Ingredients for making lamb shurps:
- 1 kg of mutton with pits;
- 500 g of eggplants;
- 500 g carrots;
- 500 grams of potatoes;
- 500 g sweet bell pepper;
- 500 g red tomatoes;
- 150 g onions;
- 40 g cilantro;
- 1 \ 2 lemons;
- arrows of garlic, bay leaf, spices for shurpa, bay leaf.
Method of cooking lamb shurpa.
Put the lamb in a cauldron or soup pot, add onions, in the early summer - arrows of garlic, in the winter - its several peeled cloves. We also throw several bay leaves, pour 3 liters of cold water, put the pot on the stove. When the water boils, remove the scale with a skimmer, make a small light, close it tightly and go about our business for about 2 hours. Just so much will need to cook meat to the state when it is easily separated from the bones. 15 minutes before cooked, add salt to taste.
Strain the broth, get mutton, separate the meat from the bones.
Prepare the vegetables. Large balls of potato cut in half or in four, small potatoes leave intact. Wash new potatoes with a brush, do not need to be cleaned.
Cut the carrots into cubes. Again, the early carrot can be put in the soup entirely and not peeled, some tails can also be left.
Onions cut into thin rings. Some put the whole bulb, but in my family it is not accepted, the whole boiled onion remains unclaimed.
Red and yellow Bulgarian pepper pruned, cut the stem and the seeds, cut into large strips.
Red tomatoes and eggplants are also cut large. Small tomatoes can be put whole.
Put the sliced vegetables in a large saucepan, put the meat, cleaned of bones, pour all the strained broth.
Cook shurpu 40-45 minutes on moderate heat, at the end throw finely chopped cilantro, spice for shurpa and add salt again to your taste, if necessary.
We remove the finished lamb shurpa from the stove and leave it in the pan for half an hour to infuse it.
To the table we serve lamb shurpa hot, squeeze lemon juice straight into the plate. Enjoy your meal!
By the way, once in my early youth I was taught to cook a young Georgian shurpa. So, she added thick pasta to the pan 20 minutes before cooked. They absorbed the broth and were awesome tasty.