A clear, deeply flavored lamb bone broth sipped from bowls as a restorative first course, fragrant with bay and pepper.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: ceramic bowl (kese)
Garnishes: fresh dill, parsley, black pepper
Accompaniments: flatbread
Instructions
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1
Place lamb bones in a large pot, cover with cold water. Bring to a boil over high heat.
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2
Skim all foam from the surface thoroughly during the first 10 minutes.
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3
Add onion, carrots, bay leaves, peppercorns, and salt. Reduce to a gentle simmer.
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4
Simmer uncovered for 3-4 hours until broth is deeply flavored and golden.
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5
Strain broth through a fine sieve. Pick any meat from the bones and add back.
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6
Serve hot in individual bowls, garnished with fresh herbs.
Did You Know?
In Kazakh tradition, the quality of a cook is often judged by the clarity and depth of their sorpa.
Chef's Notes
Equipment Tips
- large stock pot
- ladle
- fine sieve
Garnishing
fresh dill, parsley, black pepper
Accompaniments
flatbread
The Story Behind Sorpa
Sorpa is the foundation of Kazakh cuisine, a simple bone broth that nomads prepared in their kazan over centuries. Nothing was wasted — bones were simmered until every bit of flavor and nutrition was extracted. Sorpa traditionally accompanies beshbarmak, served in individual bowls alongside the communal meat platter. It is also a cure-all remedy offered to the sick and weary.
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