Shorpa

Shorpa Recipe from Asia with Lamb, Vegetables, and Spices

Region / culture: Asia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Shorpa is a traditional Central Asian soup that is hearty, flavorful, and perfect for warming up on a cold day. This dish is packed with tender stewing lamb, a variety of vegetables, and fragrant spices that come together to create a delicious and satisfying meal.

History

Shorpa has been a staple in Central Asian cuisine for centuries. It is believed to have originated in the nomadic tribes of the region, who relied on hearty and nourishing soups to sustain them during long journeys across the vast steppes. Over time, the recipe has evolved and been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

0.25 cup olive oil
1.5 lb (680 g) stewing lamb, cut into 1 inch chunks
1 cup onions, chopped
10 cup beef stock
1 large turnip, peeled and cut into a 0.5 inch dice
1 large zucchini, cut into a 0.5 inch dice
2 carrots, cut into a 0.5 inch dice
2 big green bell peppers, cored, seeded, and cut into strips
1.5 lb (680 g) tomatoes, peeled, seeded, and chopped
1.5 tsp cumin
0.5 tsp hot pepper flakes
1 tsp ground coriander
1 x 16 oz (454 g) can chickpeas, drained
salt to taste
3 tbsp white vinegar
garnish: 0.5 cup chopped fresh cilantro

How to prepare

In a large Dutch oven, brown the meat in the hot oil over high heat for about 5 minutes, stirring occasionally.
Stir in the onions and cook for about 5 more minutes, until the onions are softened and have taken on color.
Remove as much fat as possible, then pour in the stock and bring it to a boil.
Reduce the heat, cover, and simmer for approximately 1.5 hours.
Refrigerate the soup, preferably overnight, to easily remove the fat.
About an hour before serving, begin chopping the vegetables.
Bring the skimmed soup to a boil over medium heat, then add the turnip, zucchini, carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and chickpeas.
Cook, covered, for 30 minutes.
Add salt to taste, then stir in the vinegar.
Cover and let it stand for 15 minutes.
Ladle the soup into bowls and garnish with finely minced cilantro.

Variations

Substitute beef or chicken for the lamb for a different flavor profile.
Add potatoes or barley for a heartier soup.
Experiment with different spices such as paprika, turmeric, or cinnamon for a unique twist.

Cooking Tips & Tricks

Browning the meat before adding the onions helps to develop rich flavor in the soup.

- Refrigerating the soup overnight allows the fat to solidify on the surface, making it easy to remove.

- Chopping the vegetables into uniform pieces ensures even cooking.

- Adding the vinegar at the end of cooking helps to brighten the flavors of the soup.

Serving Suggestions

Serve the shorpa hot with a side of crusty bread or steamed rice for a complete meal. Garnish with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.

Cooking Techniques

Browning the meat before adding the onions helps to develop rich flavor in the soup.

- Simmering the soup slowly allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

Use vegetable broth instead of beef broth for a vegetarian version of the soup.

- Swap out the chickpeas for white beans or lentils for a different texture.

Make Ahead Tips

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Serve the shorpa in individual bowls garnished with a sprig of fresh cilantro or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Pair the shorpa with a crisp green salad or a side of pickled vegetables for a refreshing contrast to the rich flavors of the soup.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 380

Carbohydrates

Total Carbohydrates: 24g

Dietary Fiber: 6g

Sugars: 7g

Fats

Total Fat: 18g

Saturated Fat: 5g

Trans Fat: 0g

Proteins

Protein: 28g

Vitamins and minerals

Vitamin A: 45%

Vitamin C: 90%

Calcium: 8%

Iron: 25%

Alergens

Contains: None

Summary

Shorpa is a nutrient-dense soup that is rich in protein, fiber, vitamins, and minerals. It is a satisfying and wholesome meal that is sure to nourish your body and warm your soul.

Summary

Shorpa is a delicious and comforting soup that is perfect for warming up on a cold day. Packed with tender lamb, vegetables, and fragrant spices, this dish is sure to become a favorite in your household. Enjoy this hearty and nourishing soup with your family and friends for a satisfying meal that will warm your soul.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a cold winter day, and my dear friend Sofia invited me over for lunch. As soon as I stepped into her cozy kitchen, I was enveloped in the warm and comforting aroma of simmering spices and tender meat.

Sofia was a master in the kitchen, and she had a special talent for creating delicious and hearty meals. She greeted me with a warm smile and a hug, and then she gestured towards a large pot on the stove. "I'm making Shorpa," she said, her eyes sparkling with excitement. "It's a traditional Central Asian soup that's perfect for chilly days like today."

I watched in fascination as she added various ingredients to the pot - chunks of tender lamb, carrots, potatoes, onions, and a medley of fragrant spices. The rich aroma that wafted from the pot was intoxicating, and I couldn't wait to taste the finished dish. Sofia explained that Shorpa was a dish that was passed down through generations in her family, and she was happy to share the recipe with me.

As the soup simmered on the stove, Sofia regaled me with stories of her childhood in Uzbekistan. She spoke of her grandmother, who was a renowned cook in their village, and who had taught her the art of making Shorpa. Sofia's eyes lit up as she reminisced about the long, cold winters in Uzbekistan, and how her grandmother's hearty soups kept their family warm and nourished.

After a few hours of simmering, the Shorpa was finally ready. Sofia ladled steaming bowls of the fragrant soup into rustic ceramic bowls, and we sat down at her kitchen table to enjoy our meal. The first spoonful of Shorpa was like a taste of heaven - tender pieces of lamb, perfectly cooked vegetables, and a rich, savory broth that warmed me from the inside out.

As I savored each spoonful of the delicious soup, I knew that I had to learn how to make Shorpa myself. Sofia graciously shared her recipe with me, and over the years, I have perfected my own version of this traditional Central Asian dish. I have added my own twist to the recipe, incorporating different spices and vegetables to suit my taste.

I have made Shorpa for my family and friends on countless occasions, and it never fails to elicit oohs and aahs of delight. The rich, hearty flavors of the soup remind me of Sofia's warm kitchen on that cold winter day, and the sense of awe I felt when I first saw the recipe.

Now, whenever I make Shorpa, I am transported back to that moment in Sofia's kitchen, surrounded by the comforting aroma of simmering spices and tender meat. I am grateful for the gift of this recipe, and for the memories it brings back every time I prepare it. Shorpa will always hold a special place in my heart, as a reminder of the bonds of friendship and the joy of sharing a delicious meal with loved ones.