Shorpo
Shorpo is a strong and fatty meat broth that may contain carrots, potatoes, noodles, and herbs.
Shorpo is widely popular throughout Kyrgyzstan; however, the recipe can vary significantly depending on the region. For instance, in the northern regions of Kyrgyzstan, almost no spices are added to shorpo, and the focus is on the long cooking of the meat broth. In contrast, in the southern part of the country, a large number of aromatic spices and ingredients are added to shorpo.
Ingredients:
Lamb brisket – 220 g,
fat tail – 20 g,
potatoes – 4-5 tubers,
1 medium carrot,
fresh tomatoes – 2 pcs.,
sweet bell pepper – 1 pc.,
onion – 1 large head,
spices and herbs to taste,
water – 800 ml.
The lamb is cut into pieces (with bone) of 3-4 pieces per serving, salted, peppered, placed in a cauldron with fat, and fried until a golden crust forms. Then, water is added (at a rate of 300 g per serving), and it is boiled until semi-cooked, after which the vegetables, cut into large wedges, are added and cooked until ready. Before removing from heat, spices are added 15 minutes prior. It is served sprinkled with herbs.
The total cooking time is 2-2.5 hours.
The soup is served in deep bowls, generously sprinkled with chopped herbs.
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Kyrgyz Cuisine
