SorpaLamb and Vegetable Broth

Name: Sorpa (Lamb and Vegetable Broth)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: Kazakhstan
Ingredients: 900 g Lamb Shoulder (cut into large pieces); 3000 ml Water; 200 g Onion (cut into wedges); 200 g Carrot (cut into large pieces); 500 g Potato (peeled and halved); 2 pcs Bay Leaf; 3 g Black Pepper (lightly crushed); 12 g Salt; 20 g Fresh Dill (chopped)

A clear lamb soup with potatoes, carrots, and onion, gently simmered until fragrant and comforting. It is a straightforward, nourishing broth that showcases the clean flavor of the meat and vegetables.

Prep

20m

Cook

Serves

Estimated

Nutrition

Per serving

514kcal

Calories

28g

Protein

35g

Fat

22g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

0.9kg
Lamb Shoulder (cut into large pieces)
3l
Water
200g
Onion (cut into wedges)
200g
Carrot (cut into large pieces)
500g
Potato (peeled and halved)
2pcs
Bay Leaf
3g
Black Pepper (lightly crushed)
12g
Salt
20g
Fresh Dill (chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Place the lamb shoulder and water in a large pot and bring slowly to a boil. Skim off any foam that rises to the top.
02
Add the bay leaves, black pepper, and salt. Lower the heat and simmer gently until the lamb is nearly tender.
03
Add the onion, carrot, and potato. Continue simmering until the vegetables are soft and the lamb is fully tender.
04
Taste the broth, remove the bay leaves, and serve hot with the fresh dill.

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