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
SHURPA - MIDDLE EASTERN LAMB SOUP
A favorite any time of year!
Provided by Anya @ Prepare & Nourish
Time 50m
Number Of Ingredients 7
Steps:
- Sear the lamb chops in your choice of fat in a large pot (I used my dutch oven) until it easily comes off the surface. Flip over and sear the other side.
- Add enough water to cover 2/3 of the pot.
- Add bay leaves, peppercorns, and salt and allow the lamb broth to come to a boil on medium-high heat.
- Spoon the fat and impurities rising to the top with a slotted spoon. Reduce heat to slow simmer. Cook for 1 1/2 hours until lamb is tender and falls off the bone easily.
- Optional step: remove cooked lamb from pot.
- Add potatoes and diced onions and let them cook for about 15 minutes.
- While the vegetables are cooking in the rich broth, I use this time to pick the meat off the bones. Add the lamb meat back to the soup after the vegetables have cooked and I usually throw the bones into the freezer for some crock-pot bone broth later.
- Check for salt and add more as necessary. Top with chopped parsley and give the soup a stir.
LAMB SHURPA SOUP
Hearty and comforting Lamb Shurpa Soup takes me back to my Eastern European roots. Nothing better on a cold winters day! You can use beef if you prefer. This soup is easy to make and tastes even better the next day.
Provided by sofiyababinov
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- Wash lamb chops and pat them dry. Set a large skillet with 2 TBS olive oil on medium heat. Add the lamb chops. Season lamb chops on both sides. I seasoned with salt and onion & garlic seasoning on one side and Montreal chicken seasoning on the other side.
- Fry lamb chops until they are completely cooked through and seared.
- Set a large pot with 17 cups water on high heat. Bring to a boil. Once it comes to a boil, lower to medium heat. Add in the lamb chops and let lamb chops cook for 30 minutes. Skim off impurities (foam) that rises to the top.
- After 30 minutes add the salt, spices of choice and potatoes. Meanwhile move on to the next step.
- Set a pan with 2 TBS olive oil on medium heat. Add in the carrots and bell peppers. Cook for a few minutes, then add in the onion and tomato. Season with salt and any seasoning of choice. Cook until veggies are a tender, about 10 minutes (they'll finish cooking in the soup).
- Add 1 can of tomato paste to the skillet with veggies and let it cook a few minutes to thin out the tomato paste.
- Add the cooked veggies/tomato paste into the pot of soup and cook until potatoes are cooked through.
- If you want some pasta in the soup you can cook 8 oz. pasta of your choice in a small pot, according to package instructions and set it aside.
- Once potatoes have cooked through and soup is done, turn off the burner and add 3 minced garlic cloves and optionally dill and parsley to taste. Add more salt or seasoning if needed!
- To serve put pasta into bowls, ladle soup over pasta.
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