Shurpa - An Eastern European Lamb Soup Recipe

Name: Shurpa - An Eastern European Lamb Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Shurpa - An Eastern European Lamb Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shurpa - An Eastern European Lamb Soup

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