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Kyrgyz shorpo
Lamb and vegetable broth
Shorpo (Шорпо): clear lamb and vegetable broth from Kyrgyzstan
Shorpo is the soup that keeps Kyrgyz herders warm in the summer pastures around Issyk-Kul and in yurts high in the Tian Shan: big pieces of lamb on the bone simmered slowly with whole potatoes, carrots and onion until the broth is clear and golden. The meat and vegetables are often served on a plate and the broth in bowls, with fresh herbs and bread torn into it. It is simple, so the quality of the lamb matters. Letting it boil hard is the usual mistake; a rolling boil makes the broth cloudy and the meat stringy. Chef's tip: start the lamb in cold water and skim patiently for the first 15 minutes.
- Total time
- 145 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ⅝ lb lamb neck, shoulder or ribs on the bonein large pieces
- 12 ½ cups cold water
- 2 onions1 whole, 1 sliced
- 3 carrotscut into large chunks
- 6 potatoesmedium, peeled, left whole
- 1 red peppercut into strips
- 2 tomatoesquartered
- 1 tsp black peppercorns
- 2 tsp salt
- 1 oz fresh dill, coriander and spring onionchopped
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Method
0/5 doneStep 1: Put 2 ⅝ lb lamb neck, shoulder or ribs on the bone in a big pot with 12 ½ cups cold water. Bring slowly to the boil over a medium heat and skim off all the foam for 15 minutes, until the surface stays clean.
20 minStep 2: Add the whole onion from 2 onions, 2 bay leaves and 1 tsp black peppercorns. Turn the heat to low and simmer with the lid ajar for 1 hour 15 minutes, with just a few bubbles breaking the surface.
75 minStep 4: Add the sliced onion, 1 red pepper, 2 tomatoes and 2 tsp salt and simmer for 15 minutes more, until the potatoes are tender to the centre and the lamb is soft enough to pull off the bone.
15 minStep 5: Remove the whole onion and bay leaves. Lift the meat and potatoes onto a platter, ladle the broth into bowls and scatter everything with 1 oz fresh dill, coriander and spring onion. Serve with bread. Refrigerate leftovers within 2 hours and reheat until boiling.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 32 g
- Carbs
- 30 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kyrgyz shorpo take?
- About 145 minutes in total: 20 minutes to prepare and 125 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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