Lamb and Vegetable Soup // Uzbek Shurpa
1 kg of lamb
2 l of water
1 small onion (for broth)
1 small carrot (for broth)
4 medium carrots
1 kg of potatoes (5-6 pcs)
4 tomatoes (10-15 cherry tomatoes)
2 bell peppers
2 red pepper pods
3-4 cloves of garlic
0.5 l of tomato sauce
parsley, bay leaf, black peppercorns
coriander, zira spice, salt (to taste)
pour 2 liters of cold water into the cauldron
add meat, put on fire
add 1 carrot and 1 onion
pre-wash the onion, but do not peel
don't salt!
cook at high heat. Bring to a boil, then reduce to a simmer
remove the foam with a slotted spoon
cook lamb until tender on low heat (about 30 minutes)
remove carrot and onion from the cauldron
slice carrots into circle slices, add to lamb
cut potatoes in half, and after 5-7 minutes put in the cauldron
add black peppercorns (I did not add red pepper pods)
after 5 minutes add sweet bell peppers, bay leaf, garlic, salt and other spices
after 5 minutes add coarsely chopped tomatoes, add tomato sauce or juice (do not add TOMATO PASTE!)
cook soup for another 5 minutes
add onion sliced in half moons
cook another 3-4 minutes
remove the cauldron from the fire
pour soup into bowls
sprinkle cilantro or parsley on top