Kazakh Shorpa with Lamb

Name: Kazakh Shorpa with Lamb
Total time: 2 h 50 min
Yield: 4
Ingredients: bay leaf — 1 шт; carrots — 2 шт; cilantro — 1 пучок; dill — 1 пучок; garlic — 2 зубчика; lamb — 700 г; onion — 2 шт; potatoes — 4 шт; tomatoes — 1 шт; black pepper — по вкусу; salt — по вкусу; water — 2 л

Kazakh cuisine

Editorial 2 h 50 min 4 servings

Master 53 kcal/100 g updated November 12

A clear, rich broth made with lamb on the bone, with potatoes and carrots. The meat is served in large pieces with herbs.

Method

Rinse the lamb, cover with 2 l of cold water, add a whole onion and a bay leaf. Bring to a boil and skim off the foam.
Cover the pot with a lid and cook over low heat for about 2 hours, until the meat starts to come away from the bone.
Take out the meat, strain the broth and return it to the heat. Cut the carrots into half rings and the potatoes into large pieces.
Add the carrots and potatoes to the broth and cook for 20 minutes. Add the tomato, minced garlic, salt and pepper.
Remove the meat from the bones, cut it into pieces and return it to the soup. Serve with chopped cilantro and dill.