Steps
- 1
Place the lamb in a pot and cover with cold water.
- 2
Bring to a boil, skim off the foam, salt, and reduce heat to minimum.
- 3
Cook for 2 3 hours until the meat is very tender and easily separates from the bone.
150 min timer
- 4
When the meat is almost ready, coarsely chop: potatoes, carrots, bell pepper, tomatoes, onion.
- 5
Slice the garlic thinly.
- 6
Add the potatoes and carrots to the pot.
- 7
Cook over low heat for 30 minutes.
30 min timer
- 8
Add the bell pepper.
- 9
Continue cooking for another 15 20 minutes.
18 min timer
- 10
Add the tomatoes and onion.
- 11
Next, add the garlic, basil, and remaining spices.
- 12
Gently stir and cook for another 20 30 minutes over low heat.
25 min timer
Tips
- 1
For shurpa, vegetables are cut larger than for regular soup this way they retain their shape and flavor.
- 2
It is best to serve immediately after cooking with flatbread, fresh bread, or lavash.
- 3
If possible, use lamb with a small amount of fat. It is this fat that gives shurpa its characteristic rich taste and aroma.
- 4
The slower the broth simmers, the tastier the soup will be.
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