Shorpa (Turkmen Lamb and Vegetable Soup) (Şorpa)

The Quirky Foodster Team

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Servings

Ingredients

Lamb ribs or shoulder, cut into pieces — 600 g (1 1/3 lb)
Water — 2 L (8 cups)
Onions, one whole and one sliced — 2
Carrots, sliced into rounds — 2
Medium potatoes, quartered — 3
Bell pepper, sliced — 1
Tomatoes, chopped — 2
Salt — 2 tsp
Black pepper — 1/2 tsp
Bay leaves — 2
Fresh parsley or dill, chopped, to serve — 2 tbsp

Method

Place the lamb, water and the whole onion in a large pot. Bring to a boil, skimming off foam, then reduce to a simmer.
Add the bay leaves and simmer gently, partly covered, for 45 minutes, until the meat is nearly tender.
Remove and discard the whole onion. Add the sliced onion, carrots and tomatoes, and simmer for 15 minutes.
Add the potatoes and bell pepper, season with salt and pepper, and simmer for a further 15–20 minutes until all vegetables are tender.
Taste and adjust seasoning, then ladle into bowls and scatter with fresh herbs.

Introduction: Shorpa is a clear, hearty lamb and vegetable soup found throughout Central Asia, with the Turkmen
version favouring simple seasoning that lets the meat and vegetables speak for themselves.

Cultural Background: Shorpa is a clear, hearty lamb and vegetable soup found throughout Central Asia, with the Turkmen
version favouring simple seasoning that lets the meat and vegetables speak for themselves. It's a staple
everyday soup, often the first course of a larger meal.

Tips: Simmer gently rather than boiling hard, to keep the broth clear. Bone-in cuts give the broth much more flavour than boneless meat.

Variations: Add a handful of chickpeas, pre-soaked, for extra heartiness. Finish with a squeeze of lemon for brightness. A vegetable-only version can be made with vegetable stock in place of meat and broth, though this is a
substitution rather than a traditional preparation.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat on the stovetop over medium-low heat until hot throughout, about 8 minutes.

FAQs:

Q: What's the difference between shorpa and unash?

A: Shorpa is a clear vegetable-forward broth, while unash centres on homemade noodles in the broth.

Q: Can I use lamb neck instead of ribs?

A: Yes, any well-marbled, bone-in lamb cut works well.

Q: Is this soup spicy?

A: No — it's mildly seasoned, relying on the natural flavour of the meat and vegetables.