This dish is borrowed by other chefs from Moldova, the Balkans and the East. It is called shurpa, chorpa, sorpa, lagman, bozbash, but we are more accustomed to the first name. There are no distinctive features of cooking this dish, everything is done by eye and can change in the process.
The only thing that can be noted is the preliminary roasting of meat and vegetables. From this we can conclude that this dish is not very different from other filling first courses – soups.
Usually shurpu cook very fat, because the meat of lamb is not dietary or lean. In the soup put a large amount of seasoning and fresh herbs: cilantro, parsley, dill.
The vegetables that make up the soup — potatoes, onions, carrots — are chopped into very large chunks and float in a cauldron on a par with meat. Adding fruit is also welcome: apples, plums, apricots, quince, which is not quite usual for our cooking.
In some regions, this dish is made from fish, small game and poultry. But this has nothing to do with our recipe. Consider the recipes of the most delicious mutton soups, let’s start with the most traditional.
|Lamb set –||800 g|
|Bow –||2 pcs.|
|Bell pepper –||2 pcs.|
|Chilli –||1 PC|
|Apples sour –||3 pcs.|
|Tomatoes –||4 things.|
|Potato –||1 kg|
|Sea salt –||taste|
|Time for preparing: 150 minutes||Calories per 100 grams: 458 Kcal|
This recipe explains in more detail how lamb shurpa is actually cooked..
In a huge cauldron we fold lamb legs, ribs, a spatula, pour cold water over it, set a strong flame so that everything boils quickly.
Mutton is better to pre-soak the night in water so that the blood goes off and does not spoil the stock Remove foam with a leaky spoon and reduce the fire. Boil fat half an hour.
We lay onions, chopped into half rings, after fifteen minutes – carrots, after another time – large pieces of potatoes.
Boil it all together for ten minutes and put the rest of the vegetables: sweet and hot peppers, tomatoes, thyme and coriander. Salt to taste and leave for fifteen minutes.
Apples, better Antonovka or even a quince, peel, chop slices and mix everything. If the taste is sour, add quite a bit of sugar..
We crush cilantro. Cover with a lid, turn off the dish and let it brew for at least half an hour..
Prepare a traditional lagman
- Flour – 800 g;
- Egg – 1 pc .;
- Young lamb – 1 kg;
- Green beans – 150 g;
- Sweet pepper – 2 pcs .;
- Tomatoes – 2 pcs .;
- Garlic – 1 head;
- Dill – a bunch;
- Cilantro – bundle;
- Spring onions – a bunch;
- Vegetable oil – 50 ml;
- Celery – 100 g;
- Paprika – 1 tsp;
- Salt – to taste;
- Purified water – 1.5 cups;
- Bow – 1 head.
Preparation: 190 minutes.
Caloric content: 112 Kcal / 100 g.
In cool water, dilute the salt, pour the flour in batches in this solution and drive an egg. Knead plastic, but not soft dough, wrapped in food package and leave for two hours.
We clean the tomatoes, peppers, garlic, onions, celery stalks, beans. In a cast-iron cauldron we collect oil and put fry the meat sliced into medium pieces. Then gradually put the chopped vegetables: onions, in four minutes – celery and garlic and all seasonings except paprika.
Stew the dish and a half – two hours, twenty minutes before the end, put the beans and paprika. Mix the whole soup, add broth to obtain the necessary consistency and boil.
Divide the finished rested dough into several pieces, each grease with vegetable oil, roll into a long harness. Then take it in hands and alternately do not stretch too much, then one way, then the other. After this manipulation, twist on a plate in a flat circle. Leave another fifteen minutes in this form..
Unleash and run through the fingers, fasten and wind on the hand in the form of an infinity sign, slightly stretching the future noodles.
Put the raw noodles in a sieve or colander and immerse in boiling salted water, cook for three minutes. Remove, rinse with cold water and place in portions in a plate. Pour the ready-made gravy on top of the noodles, tap with cilantro, green onion and dill.
Bozbash with potatoes
Translated from Azerbaijani bozbash means “gray head”, and most likely implies a sheep’s head, from which the soup is simply excellent..
- Sheep’s head – 1 pc .;
- Potatoes – 5 pcs .;
- Rice – 200 g;
- Cherry plum – 200 g;
- Red onion – 2 pcs .;
- Dried dill – 1 tsp;
- Barberry – 1 tsp;
- Black pepper – bag;
- Chickpeas – 1 bank;
- Fat kurdyuchy – 50 g.
Preparation: 145 minutes.
Caloric content: 89 Kcal / 100 g.
Soak the lamb head for five hours in cold water. Then we cut off the meat from it, leaving a little on the bone to make a fat broth. We put the cook fat. Meat with onions skip through the meat grinder.
Sprinkle with rice cooked until half cooked and mix well. With boiled broth, be sure to remove the foam and add some salt. After an hour of cooking put chickpeas. Pour over boiled water over the cherry plum to make it easier to peel and peel the bone from the pulp..
In the center of the meatballs put half of the fruit and wet hands form small meatballs. After boiling the broth for two hours, we begin to immerse the meatballs, chopped potatoes and chunks into pieces – chicken fat.
Sprinkle soup with lots of greens, sometimes it is served separately in a small bowl. The readiness of the dish can be determined by the floated meatballs. But be sure to let the dish stand under the tightly closed lid..
- Lamb – 600 g;
- Cilantro – bundle;
- Tkemali – 3 tsp;
- Rice – 150 g;
- Tomatoes – 3 pcs .;
- Vegetable oil – 3 tbsp. l .;
- White onion – 2 pcs .;
- Chili – 1 pod;
- Clove – 5 grains;
- Adjika – 3 tbsp. l .;
- Garlic – 3 cloves;
- Purified water – 1.5 l.
Preparation: 135 minutes.
Caloric content: 113 Kcal / 100 g.
In boiling water immersed soaked lamb brisket. We wash the rice in several waters, then soak for twenty minutes. Boil one and a half hours, in the process be sure to remove the film and we add.
Peel the onions and chop the chili into small cubes, mix by hand and leave for ten minutes. Dip the tomatoes in hot water, peel off the peel, cut the core and chop into a glass blender.
Grind in tomato puree. We shift it to the heated vegetable oil and pass it seven minutes. Put pepper onion, mashed tomato and swollen rice in mutton broth.
We mix everything, we report seasonings, squeezed garlic, tkemali, spicy homemade adjika. Boil still eight minutes. Cover hermetically with a lid and leave for one hour..
Spices and all the ingredients in the composition will infuse, and the dish will sparkle with new flavors. In each plate, pour a big grill of greens and pour sour cream on top..
Mutton soup in pots
A delicious rich soup can be cooked not only on the stove, but also decomposed into portions of clay pots in an electric appliance. Some housewives like this way more, do not fry anything, follow the boil, and the table also looks original.
- Mutton pulp – 550 g;
- Potatoes – 5 pcs .;
- Carrots – 2 pcs .;
- Onions – 2 pcs .;
- Bulgarian pepper – 2 pcs .;
- Thyme – 0.5 tsp;
- Dill – a bunch;
- Tomato sauce – 4 tbsp. l .;
- Beans – 1 can;
- Salt – to taste.
Preparation: 165 minutes.
Caloric content: 117 Kcal / 100 g.
We wash the meat, cut it into cubes the size of two by two centimeters. Spread evenly in pots. Distribute peeled and chopped onions on top. Fill half of the pot with water, cover with lids and immerse in a heated appliance.
Prepare the remaining products. We clean all the remaining vegetables, cut the potatoes into cubes, tomatoes, if large – into four parts, be sure to cut off the middle, pepper – straws, eggplant – bars. Open the canned beans and pour the pickle, it can be taken both white and red, the main thing is that it is dense, not porridge..
We take out the pots, we report the products in the following order: potatoes, tomatoes, eggplant, beans, half-spoonful of sauce, seasonings, salt and again send to the electric oven for forty minutes.
If you want to get a clear mutton broth, fill half the cauldron with water, bring to a boil, collect the foam, only after that pour in another half of the liquid. For any lamb soup fit garlic croutons or cubes loaf, roasted in the oven. Yummy lunch and Bon appetit.!