A rich, clear lamb bone broth soup with large chunks of meat, potatoes, carrots, and fresh herbs. The Kyrgyz answer to cold mountain weather.
Nutrition & Info
Equipment Needed
Instructions
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1
Place lamb in cold water and bring to a boil, skimming foam.
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2
Add bay leaves and peppercorns, simmer 1 hour.
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3
Add potatoes, carrots, and onions.
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4
Continue simmering 30 minutes until vegetables are tender.
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5
Season with salt.
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6
Serve in deep bowls with generous fresh herbs.
Did You Know?
Kyrgyz herders believe that shorpo made from a freshly slaughtered lamb has medicinal properties and is given to the sick and elderly as a restorative broth.
Chef's Notes
Equipment Tips
- large stockpot
- ladle
- skimmer
The Story Behind Shorpo
Shorpo is the foundational soup of Kyrgyz nomadic cuisine, born from the simplest available ingredients: lamb, water, and whatever root vegetables grew in the mountain valleys. Its preparation requires patience rather than skill, reflecting the unhurried pace of pastoral life.
The soup's clarity is a point of pride for Kyrgyz cooks, achieved through careful skimming and slow simmering. A murky shorpo is considered a sign of poor cooking technique.
In modern Kyrgyzstan, shorpo remains the most commonly ordered dish in traditional restaurants and is considered essential nourishment during the cold winter months.
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