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Shorpo

Name: Shorpo
Total time: 120 min
Yield: Serves 4
Cuisine: Kyrgyzstan
Ingredients: 600g Bone-In Lamb; 3 Potato; 2 Carrot; 1 Onion; 1 Tomato; 2 Bay Leaf; 1 tsp Black Peppercorns; 2 tbsp Dill or Parsley; To taste Salt

Soup

⏱ 120 min

👥 Serves 4

Difficulty ⭐⭐

Bone-in lamb simmered with potatoes and carrots — a nourishing soup at the heart of the Kyrgyz table.

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📖 The Story Behind This Dish

Shorpo is a traditional lamb soup eaten throughout Central Asia, including Kyrgyzstan. Bone-in lamb is simmered for a long time with potatoes, carrots, and onion to draw out its full flavor. Rooted in nomadic life, it's made in Kyrgyz homes to warm up against the harsh mountain cold, and it's finished with plenty of fresh herbs.

🌆 Where it's eaten: At dusk in a chilly mountain home at the foot of the Tian Shan, the smell of shorpo simmering in a big pot fills the air.

🥕 Ingredients (serves 4)

Bone-In Lamb 600g
Potato 3
Carrot 2
Onion 1
Tomato 1
Bay Leaf 2
Black Peppercorns 1 tsp
Dill or Parsley 2 tbsp
Salt To taste

👩‍🍳 Instructions

Put the lamb in a big pot with plenty of water, bay leaf, and black pepper and simmer on low for 1.5 hours, skimming.
Cut the potatoes and carrots into large chunks.
Cut the onion into wedges and roughly chop the tomato.
Add all the vegetables and simmer about 30 minutes more until tender.
Season with salt and scatter with dill or parsley.

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