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Sorpa

Name: Sorpa
Total time: 150 min
Yield: Serves 6
Cuisine: Kazakhstan
Ingredients: 800g (bone-in) Lamb; 2 Onion; 1 Carrot; 2 Potato; 2 Bay leaf; 1 tsp (whole) Black Pepper; 2 tsp Salt; A pinch Parsley; A pinch Dill

Soup

⏱ 150 min

👥 Serves 6

Difficulty ⭐

Clear broth slowly simmered from lamb bones — drunk with beshbarmak at the Kazakh table.

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📖 The Story Behind This Dish

Sorpa is a clear Kazakh broth made by simmering lamb or horse meat on the bone for hours. It's also the meat broth from making beshbarmak, poured into bowls and seasoned with onion and salt. For nomads living on the cold steppe, it's an important dish that warms you to the core.

🌆 Where it's eaten: Inside a yurt on the winter steppe, steaming broth is ladled from a big pot on the stove into bowls as the family sips it with baursak.

🥕 Ingredients (serves 6)

Lamb 800g (bone-in)
Onion 2
Carrot 1
Potato 2
Bay leaf 2
Black Pepper 1 tsp (whole)
Salt 2 tsp
Parsley A pinch
Dill A pinch

👩‍🍳 Instructions

Bring the lamb to a boil in plenty of water and skim carefully.
Add 1 onion, bay leaf, and black peppercorns and simmer on the lowest heat for 2 hours.
Remove the meat and cut into bite-size pieces.
Strain the broth, add diced carrot and potato, and simmer 15 minutes.
Season with salt and return the meat.
Ladle into bowls and scatter with sliced onion, parsley, and dill.

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