Soups
Sorpa (Meat Broth Soup)
Ingredients
- 1 kg (2.2 lb) lamb or beef bones and meat (shank or ribs)
- 2 litres (8 cups) water
- 1 large onion, halved
- 1 carrot, peeled and halved
- 1 tsp black peppercorns
- 2 bay leaves
- 1 tsp salt, or to taste
- 2 tbsp fresh dill or parsley, chopped, to garnish
Method
- Place the meat and bones in a large stockpot and cover with cold water; bring slowly to a boil.
- Skim off any foam that rises to the surface during the first 15 minutes of boiling.
- Add the onion, carrot, peppercorns and bay leaves, then reduce heat to a gentle simmer.
- Simmer uncovered for 2-2.5 hours, until the meat is fall-apart tender and the broth is richly flavoured.
- Season with salt, then strain the broth if a fully clear soup is desired, or serve with the vegetables left in.
- Ladle into small bowls or cups and garnish with fresh dill or parsley.
Introduction: Sorpa is the clear, richly flavoured broth left from boiling meat for dishes such as beshbarmak, served as a soup in its own right in a small bowl or cup alongside the main course.
Cultural Background: Sorpa is the clear, richly flavoured broth left from boiling meat for dishes such as beshbarmak, served as a soup in its own right in a small bowl or cup alongside the main course. It reflects the nomadic principle of using every part of the animal, turning cooking liquid into a nourishing, restorative course.
Tips: Never let the broth boil hard once simmering begins, as this clouds the liquid. Sorpa is traditionally served in small cups first, before the meat and noodles of a larger dish follow.
Variations: A version with added potato chunks turns sorpa into a heartier standalone soup. Some regions add a few cloves of garlic near the end of cooking for extra warmth.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over medium-low heat until steaming; avoid boiling vigorously.
FAQs:
Q: Is sorpa always served with another dish?
A: Traditionally it accompanies beshbarmak or naryn as a starter, but it is also enjoyed on its own as a light, warming soup.
Q: Can sorpa be made with chicken instead of lamb or beef?
A: Yes, a chicken version is common for a lighter broth, though the classic version uses lamb or beef.
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