🇰🇿 Kazakh Cuisine

Shalgam Sorpa

Turnip Lamb Soup

Prep Time 15 min

Servings 6

Difficulty Easy

Calories 314 kcal

A warming winter soup of lamb, turnips, and potatoes simmered until the root vegetables melt into the rich broth.

Ingredients

600g lamb shoulder, bone-in
3 medium turnips, peeled and cubed
2 potatoes, cubed
1 large onion, diced
2 carrots, sliced
2L water
1 tsp salt
1 tsp black pepper
3 bay leaves
Fresh dill for garnish

Instructions

1 Place lamb in a large pot with cold water. Bring to a boil, skim foam thoroughly.
2 Add bay leaves, reduce to a simmer. Cook 1 hour until lamb is tender.
3 Remove lamb, shred meat from bones, return meat to broth.
4 Add turnips, potatoes, onion, and carrots. Simmer 25 min until vegetables are soft.
5 Season with salt and pepper. The turnips should be almost melting into the broth.
6 Serve hot, garnished with fresh dill.

Did You Know?

Turnips were one of the few root vegetables that grew in the harsh Kazakh steppe climate, making them a winter survival staple for settled communities.