Shurpa - an Eastern European Lamb Soup |
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Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 8 |
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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). Ingredients:
1/4 cup olive oil |
1 1/2 lbs stewing lamb, cut into 1-1/2-inch chunks |
1 cup chopped onion |
9 cups beef broth |
1 large purple turnip, peeled and cut into 1/2-inch dice |
1 large zucchini, cut into 1/2-inch dice |
2 carrots, peeled and cut into 1/2-inch dice |
2 large green bell peppers, cored, seeded, and cut into strips |
1 1/2 lbs ripe plum tomatoes, peeled, seeded, and coarsely chopped |
1 1/2 teaspoons cumin seeds |
2 small dried hot peppers or 1/2 teaspoon crushed red pepper flakes |
1 teaspoon coriander seed, crushed |
1 (16 ounce) can chickpeas, well drained |
salt, to taste |
2 tablespoons white vinegar |
1/2 cup chopped fresh cilantro (to garnish) |
Directions:
1. 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.
2. 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.
3. Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
4. 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.
5. 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.
6. Serve the soup garnished with plenty of cilantro.
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