Shurpa (or Chorba)

Shurpa (or Chorba)

By admin Published: October 12, 2013

• Yield: 3 litres pot

[ezcol_2fifth id="" class="" style=""] [/ezcol_2fifth] [ezcol_3fifth_end id="" class="" style=""] This rich in taste and …

Ingredients

• 300 grams mutton (soup pieces)
• 2 litres water
• 3 tomatoes
• 2 carrots
• 1 onion
• 2 bell peppers
• 1 teaspoon coriander seeds
• 1 teaspoon peppercorns
• 3 potatoes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 handful fresh herbs (parsley or coriander)

Instructions

1. Preparation:
   Quarter the onion. Chop carrots, peeled potatoes and bell pepper into chunky pieces (keep potatoes in cold water to prevent oxidising); Skin and quarter tomatoes (to easily skin them, put them in a bowl with hot water for a few minutes).
   
   
2. Put the mutton pieces into a cooking pot filled with cold water, add salt and bring to boil over high heat. As the foam starts forming, scoop it out with a skimmer or a spoon. Then turn the heat to low.
   
   
3. Add coriander seeds, peppercorns and quartered onion and let simmer for 45 minutes.
   
   
4. ~After 45 minutes of simmering~
   Discard the onion. Add carrots and potatoes, simmer for 15 minutes.
   
   
5. Add tomatoes, bell peppers, simmer for 5 minutes (or until the potatoes are soft).
   
   
6. Turn the heat off, decorate with chopped fresh parsley or coriander, and enjoy!
   
   
7. Once cooled, put in the fridge, the next day the soup will be even tastier.