Shurpa in Caucasian style

Shurpa is a soup with lamb and vegetables. A famous dish of oriental cuisine, in particular of the Turkic peoples. In different countries this dish goes by different names. Caucasian-style shurpa is a magnificent rich soup with pieces of lamb and fresh, bright summer vegetables, which can decorate both a simple dinner table and a festive banquet.

1. Calories
   121,11 kcal
2. Protein
   7,75 gram
3. Fat
   7,18 gram
4. Carbohydrates
   6,39 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 7 serving:

1. Mutton

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   1 kg = 1000 g
2. Onions

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   2 pcs. = 160 g
3. Bulgarian pepper

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   2 pcs. = 300 g
4. Tomato

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   3 pcs. = 270 g
5. Potato

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   4 pcs. = 480 g
6. Parsley

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   1 bunch = 20 g
7. Dill

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   1 bunch = 15 g
8. The seasoning is universal

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   to taste
9. Salt

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   to taste
10. Black pepper ground

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    to taste
11. Garlic

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    2 head = 80 g

Steps:

1. 
   Rinse the meat well, peel the garlic and onions, and peel the potatoes. Wash vegetables and herbs.
2. 
   Cut the meat into large pieces and fry over medium heat until golden brown. Then transfer to a cauldron or saucepan and add water, cook for 1 hour until tender.
3. 
   Cut the potatoes into large cubes and add to the meat, add spices to taste. Cut the onion into half rings and fry, then add the carrots cut into slices. Also chop the tomatoes coarsely and add them to the rest of the vegetables. Then add the coarsely chopped bell pepper and cook for another 5 minutes.
4. 
   As soon as the potatoes are cooked, add the fried vegetables to the broth and simmer for another 10 minutes. At the very end of cooking, add chopped greens to the pan with shurpa.
5. 
   Serve shurpa in portioned plates. You can also add chili pepper to the serving so that everyone can add some spiciness to their taste.