Shurpa - an Eastern European Lamb Soup

Pa. Hiker's Note:

The only difference between this and a stew is the thickness of the broth. Shurpa has enough body to make a satisfying meal when served with buns (traditionally, Cilantro Buns #245014).

• Total Time: 3 hrs 30 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• ¼ cup olive oil
• 1 ½ lbs stewing lamb , cut into 1-1/2-inch chunks
• 1 cup chopped onion
• 9 cups beef broth
• 1 large purple turnip , peeled and cut into 1/2-inch dice
• 1 large zucchini , cut into 1/2-inch dice
• 2 carrots , peeled and cut into 1/2-inch dice
• 2 large green bell peppers , cored, seeded, and cut into strips
• 1 ½ lbs ripe plum tomatoes , peeled, seeded, and coarsely chopped
• 1 ½ teaspoons cumin seeds
• 2 small dried hot peppers or ½ teaspoon crushed red pepper flakes
• 1 teaspoon coriander seed , crushed
• 1 (16 ounce) can chickpeas , well drained
• salt , to taste
• 2 tablespoons white vinegar
• ½ cup chopped fresh cilantro (to garnish)

Directions:

1. Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes more.
2. Spoon off all the fat from the pot, then add the stock, and bring to a boll. Reduce the heat to low, cover, and simmer until the lamb is tender, about 1-1/4 hours.
3. Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
4. Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more.
5. Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes.
6. Serve the soup garnished with plenty of cilantro.

Reviews

[Chef Regina V. Smith]

I made this soup in the spring and forgot to review it until now. In addition to it's cool and usual name, it has a wonderful usual flavour as well. It was a big hit. The only thing that I did differently was I used red and yellow peppers instead of green ( it is more colourful). I would be interested in the recipe for the traditional buns to go along with it. How about it Hiker?

[girltrvlr]

I make this at least once a month. My fiance goes crazy for it.