Lamb meat - 500 gr (preferably with bones);
Potatoes - 4 pcs.
Carrots - 2 pcs.
Sweet bell pepper - 2 units
Hot chili pepper - 2-3 units
Onions - 1 to 2 pcs.
Chickpeas - 300 gr (already soaked)
Garlic - 3 cloves
Zira - 1 tsp
Coriander - 0,5 tsp.
Ground red pepper - to taste
Tomato - 2 units
Step by step recipe
Shurpa is a well-known dish of Uzbek cuisine, not a single feast or even a wedding can do without it. It can be fried or boiled. I would like to introduce you to a more dietary boiled shurpa, which is popular in Uzbekistan. For shurpa you usually use lamb, which is a classic, but it can also be cooked with beef. There could be no other variants, it's a Muslim dish)). The distinctive features of shourpa compared to other soups are a rich broth that has been stewed for a long time, a large cut of vegetables and, of course, the use of Uzbek spices. Often chickpeas are added to shourpa, but you can make it without them. This soup will lift even the dead, heal the sick, and nourish the hungry.
We will need the following products:
Wash the meat and pour cold water, put on the fire and cook for 15 minutes.
Then add soaked and swollen chickpeas, whole chili peppers and cook together with the meat for more than one hour.
Then add onion chopped in thin half rings, salt well. Boil for another hour until the meat is tender and soft.
Cut carrots into large rings, add them to the soup half an hour before it is ready, together with potatoes.
Cut potatoes into halves or quarters if they are large.
Bulgarian bell pepper cut into large pieces. It is added 20 minutes before cooking.
Cook everything for another 20 minutes.
Cut tomatoes into small cubes, peel and crush the garlic.
Add the tomatoes and garlic five minutes before they are ready. Pour in the cumin and other spices. Chop the herbs and put some of them in the soup, add the rest to the plates when serving.
Pour the ready shurpa into bowls, put meat and sprinkle with fresh herbs. Serve with fresh flatbread.