SHURPA - AN EASTERN EUROPEAN LAMB SOUP
The only difference between this and a stew is the thickness of the broth. Shurpa has enough body to make a satisfying meal when served with buns (traditionally, Cilantro Buns #245014).
Provided by Pa. Hiker
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes more.
- Spoon off all the fat from the pot, then add the stock, and bring to a boll. Reduce the heat to low, cover, and simmer until the lamb is tender, about 1-1/4 hours.
- Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
- Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more.
- Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes.
- Serve the soup garnished with plenty of cilantro.
Nutrition Facts : Calories 414.4, Fat 17.7, SaturatedFat 3.6, Cholesterol 74.8, Sodium 1209.3, Carbohydrate 33.1, Fiber 8, Sugar 8.6, Protein 32.6
LAMB SOUP
This makes great use of leftover lamb and lamb bones. This requires overnight refrigeration which is not included in prep time.
Provided by ellie_
Categories Lamb/Sheep
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
- Drain using a colander over a bowl or pot, retaining liquids.
- Trim meat from bones and discard bones after removing marrow (added to meat).
- Discard gristle, carrots and celery.
- Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
- Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
- Season to taste.
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