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Ruspa dressing soup with lamb

Cooking recipes / Top Picks / Soups first courses

10 servings
1 hour 35 min

Lamb - 1 kg, Onions - 2 pcs., Bell pepper - 2 pcs., Tomatoes - 200 g, Carrots - 1 pc., Potatoes - 6 pcs., Hot pepper - 1 pc., Greens - 2 tea liters, Pepper - 1 pc., Zira - 0.5 tea liters, Pepper peas - 8 pcs., Bay leaf - 1 pc., Ground pepper mixture - to taste, Salt - to taste

To cook boiling soup of oriental cuisine, shurpa prepare the necessary spiced foods, thoroughly rinse and dry one kilogram of lamb on the bone.

Cut the lamb into large chunks.

Pour three liters of water into a five-liter saucepan with a thick bottom, lay out the chopped meat and put it on a stove, which we turn on at a high temperature.

For the transparency of the broth and taste, add a little carrots with onions and black peppers to the pan with meat, then close with a lid and bring to a boil.

Cut two heads of bulb onions into a rather small cube.

As soon as the broth in the pan boils, we switch the stove to a low temperature and remove the foam.

Put chopped bulb onions in a saucepan with broth and closing the lid continue the cooking process.

One carrot is cut into rather large half-rings of centimeter thickness.

After an hour and a bit, when the meat is completely cooked and separated from the bone, put chopped carrots in a saucepan.

Put the potatoes cut into four parts in a saucepan and raise the temperature of the stove.

Cut two bell peppers into coarse straws.

Cut into large wedges of two hundred grams of tomatoes and put them in a common saucepan.

Add salt to taste and mix all the ingredients in a saucepan.

Put Dungan pepper cut into rings with Bulgarian pepper in a saucepan and cover it with a lid, after which we simmer vegetables at low temperature for about seven minutes.

Add half a teaspoon of zira, two tablespoons of dried basil greens with parsley, one bay leaf, a mixture of peppers to taste and one red hot pepper to the pan.

We close the pan with a lid and let the soup brew for about ten minutes, after which the hearty and fragrant shurpa is ready for consumption.

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