Shorpo

Ingredients

Meat

• 1.2 kgmutton or lamb on the bone, in large pieces
• 200 glamb fat, optional

Broth

• 3 litreswater
• 1onion, whole
• 2bay leaves
• 1 tsppeppercorns
• salt

Vegetables

• 6small potatoes, whole or halved
• 3carrots, in large chunks
• 2onions, sliced
• 1turnip, optional
• 2tomatoes, quartered

To finish

• a large handful of dill and coriander, chopped
• black pepper

To serve

• in deep bowls, after the meat
• lepyoshka bread
• raw onion rings

Directions

1. Put the mutton in a large pot and cover it with cold water. Start it in cold water rather than hot. Cold water draws the flavour out into the broth, which is exactly what you want here.
2. Bring it slowly to a boil over a medium heat. Grey scum will rise steadily for the first fifteen minutes, and every bit of it must come off with a spoon.
3. Skim before it reaches a rolling boil, when the scum is still in a coherent raft. Never let it boil. Simmer for 1 hour 30 minutes to 2 hours until the meat is completely tender. Skim any fat that gathers on top, though a little is desirable.
4. Season it with salt only in the last half hour. Add the potatoes, carrots and turnip whole or in large chunks. Keep the vegetables large. Add the sliced onions and tomatoes.
5. Simmer a further 25 to 30 minutes until the potatoes are tender. Test the potatoes with a skewer rather than boiling them until they collapse.
6. Serve the meat and vegetables first, with bread and raw onion rings, and let people eat that course. The broth should be clear and golden with a faint shimmer of fat and taste strongly of mutton.
7. Season each bowl with black pepper. It is drunk hot, sometimes with bread torn into it, and it is regarded as restorative.

Technique

• It is often cooked over an open fire in a kazan, which gives a faint smokiness.
• The broth is considered the best part and is served last for that reason.
• Beef is used sometimes but mutton is the standard.

Substitutions

• Lamb shoulder or neck on the bone.
• Beef shin, which needs longer.

Variations

• Kaynatma shorpo, boiled without frying, which is this version.
• Kuurma shorpo, where the meat is fried first, giving a darker soup.
• With chickpeas added, closer to Tajik shurbo.

History

Clear mutton soup with whole potatoes and carrots, served after the meat course.

Frequently asked questions

What is Shorpo?

Shorpo is a soup & stew from Kyrgyzstan: mutton broth with potato and herbs. Clear mutton soup with whole potatoes and carrots, served after the meat course.

How long does Shorpo take to make?

Shorpo takes 20 min of preparation and 2 hr of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Shorpo?

Yes, within limits. Lamb shoulder or neck on the bone. Beef shin, which needs longer.

What is the most important thing to get right in Shorpo?

Put the mutton in a large pot and cover it with cold water. Start it in cold water rather than hot. Cold water draws the flavour out into the broth, which is exactly what you want here.