A rich, clear lamb bone broth soup with large chunks of meat, potatoes, carrots, and fresh herbs. The Kyrgyz answer to cold mountain weather.
Ingredients
1kg lamb, bone-in
3 potatoes, quartered
2 carrots, chunked
2 onions, quartered
3 bay leaves
10 black peppercorns
Salt to taste
Fresh dill and cilantro
Instructions
1Place lamb in cold water and bring to a boil, skimming foam.
2Add bay leaves and peppercorns, simmer 1 hour.
3Add potatoes, carrots, and onions.
4Continue simmering 30 minutes until vegetables are tender.
5Season with salt.
6Serve 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.