Sorpa (Kazakh/Kyrgyz Clear Broth)

Origin: Kazakhstan, Kyrgyzstan. A clear, lightly seasoned meat broth (commonly lamb or horsemeat), served as a separate course alongside besh barmak, the boiled-meat-and-noodle national dish of both countries.

Flavor Profile: Clean and savory, deliberately kept simple to let the meat’s flavor come through without heavy spicing.

Culinary Uses: Served as an accompanying broth course to besh barmak; a foundational base for other Central Asian noodle and meat soups.

Regional Variations: Horsemeat sorpa is traditional and still common in more rural or ceremonial settings; lamb or beef sorpa is more common in everyday urban cooking.

Storage: Refrigerate 3–4 days; freezes well.