SHURPA - MIDDLE EASTERN LAMB SOUP
A favorite any time of year!
Provided by Anya @ Prepare & Nourish
Time 50m
Number Of Ingredients 7
Steps:
- Sear the lamb chops in your choice of fat in a large pot (I used my dutch oven) until it easily comes off the surface. Flip over and sear the other side.
- Add enough water to cover 2/3 of the pot.
- Add bay leaves, peppercorns, and salt and allow the lamb broth to come to a boil on medium-high heat.
- Spoon the fat and impurities rising to the top with a slotted spoon. Reduce heat to slow simmer. Cook for 1 1/2 hours until lamb is tender and falls off the bone easily.
- Optional step: remove cooked lamb from pot.
- Add potatoes and diced onions and let them cook for about 15 minutes.
- While the vegetables are cooking in the rich broth, I use this time to pick the meat off the bones. Add the lamb meat back to the soup after the vegetables have cooked and I usually throw the bones into the freezer for some crock-pot bone broth later.
- Check for salt and add more as necessary. Top with chopped parsley and give the soup a stir.
SHURPA - AN EASTERN EUROPEAN LAMB SOUP
The only difference between this and a stew is the thickness of the broth. Shurpa has enough body to make a satisfying meal when served with buns (traditionally, Cilantro Buns #245014).
Provided by Pa. Hiker
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes more.
- Spoon off all the fat from the pot, then add the stock, and bring to a boll. Reduce the heat to low, cover, and simmer until the lamb is tender, about 1-1/4 hours.
- Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
- Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more.
- Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes.
- Serve the soup garnished with plenty of cilantro.
Nutrition Facts : Calories 414.4, Fat 17.7, SaturatedFat 3.6, Cholesterol 74.8, Sodium 1209.3, Carbohydrate 33.1, Fiber 8, Sugar 8.6, Protein 32.6
MIDDLE EASTERN LAMB AND SPINACH SOUP
Versions of this are cooked in many parts of the Mediterranean area--Greece, West Asia and North Africa. Before juicing, I microwave the lemons about 20 seconds to increase the amount of juice. If you prefer, oregano can be substituted for the mint.
Provided by echo echo
Categories Lemon
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, saute the chopped onion in 2 Tbs oil until golden.
- Add the turmeric, split peas and 5 cups water; bring to a boil and simmer 20 minutes.
- Combine the lamb and grated onion. Shape into walnut-sized balls with your hands.
- Add meatballs to the pan and simmer 10 minutes.
- Add the spinach, cover and simmer 20 more minutes.
- Mix rice flour with 1 cup cold water to make a smooth paste. Slowly add the paste to the pan, stirring constantly.
- Add the lemon juice, salt and pepper and cook over low heat 20 minutes.
- Meanwhile, saute the garlic in 1 Tbsp oil in a small skillet until golden. Stir in mint and remove from heat.
- Remove the soup from the heat and stir a little bit into the beaten eggs, then stir the eggs back into the soup.
- Sprinkle the garlic and mint over the top of soup before serving. Serve hot.
Nutrition Facts : Calories 354.8, Fat 19.6, SaturatedFat 6, Cholesterol 168.6, Sodium 97.9, Carbohydrate 28.8, Fiber 6.2, Sugar 4, Protein 16.8
CABBAGE SOUP RECIPE
Light, healthy and filling, this cabbage soup recipe is guilt-free and incredibly comforting. The tender, bone-in meat is irresistible and crazy flavorful!
Provided by Natalya Drozhzhin
Categories Soup
Time 50m
Number Of Ingredients 9
Steps:
- Clean and dice the potatoes into small pieces. Shred the cabbage and carrots.
- Rinse the meat under cold water. In a large soup pot, bring 4 quarts of water to boil. Add in the meat and the Better Than Bouillon Beef Base and cook for 30 minutes.
- Add in the potatoes and cabbage and simmer the soup for 10 minutes.
- Dice the onions and shred the carrots. In a skillet over medium heat, sauté the onions with a little bit of oil until golden brown. Add in the shredded carrots and cook for another 5 minutes. Add in the diced tomatoes and cook for another 5 minutes.
- Remove the meat pieces from the soup and remove the bone. Add the meat back into the soup and toss the bones in the trash.
- Season to taste with salt. Serve immediately and enjoy!
Nutrition Facts : Calories 60 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 72 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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