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Shorpo

★ ★ ★ ★ ★ (0)
15 min
Prep
2 hr
Cook

Ingredients

  • 800 g (1.75 lb) lamb or mutton, bone-in, cut into pieces
  • 2 litres (8 cups) water
  • 2 onions, one whole and one sliced
  • 3 carrots, sliced into thick rounds
  • 4 potatoes, halved
  • 1 tsp black peppercorns
  • 2 bay leaves
  • Salt, to taste
  • Fresh dill and parsley, chopped, to serve

Method

  1. Place the lamb, whole onion, peppercorns, and bay leaves in a large pot and cover with water.
  2. Bring to the boil, skimming off any foam that rises to the surface, then reduce to a gentle simmer.
  3. Simmer uncovered for about 1.5 hours, or until the meat is tender, skimming occasionally.
  4. Remove and discard the whole onion, then add the sliced onion, carrots, and potatoes.
  5. Simmer for a further 25-30 minutes, until the vegetables are tender.
  6. Season with salt to taste, and serve hot in bowls with a piece of meat, garnished with fresh dill and parsley.

Introduction: Shorpo is a clear, hearty mutton or lamb soup enriched with potatoes, carrots, and onions, simmered slowly to draw out a deeply savoury broth.

Cultural Background: Shorpo is a clear, hearty mutton or lamb soup enriched with potatoes, carrots, and onions, simmered slowly to draw out a deeply savoury broth. It is one of the most fundamental dishes of Kyrgyz cuisine, served at both everyday meals and large gatherings, often with the bone-in cuts of meat considered a mark of hospitality when offered to guests.

Tips: Keep the simmer gentle rather than a rolling boil throughout cooking; this keeps the broth clear rather than cloudy.

Variations: A beef version is common in some regions, and a vegetarian shorpo can be made with a rich vegetable stock and extra root vegetables.

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

Reheating: Reheat gently on the stovetop over medium-low heat until piping hot throughout.

FAQs:

Q: Why keep the meat on the bone?

A: Bone-in meat adds richness and body to the broth during the long simmer, and serving a piece of meat on the bone is a traditional gesture of hospitality.

Q: Can I make shorpo in a slow cooker?

A: Yes, brown the meat first if you like, then cook on low for 6-7 hours, adding the vegetables in the last hour.

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