ShurboLamb and Vegetable Soup
A clear, nourishing soup of lamb simmered with potatoes, carrots, onion, and tomato. The broth stays light but full-flavored, making it a classic family meal for colder days.
Prep
20m
Cook
1h 40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
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.
- 800gLamb Shank
- 1.7lWater
- 450gPotato (cut into large chunks)
- 200gCarrot (cut into thick slices)
- 180gOnion (cut into wedges)
- 180gTomato (chopped)
- 2pcsBay Leaf
- 10gSalt
- 2gBlack Pepper
- 15gFresh Dill (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the lamb shank and water in a large pot and bring slowly to a simmer. Skim the surface as needed to keep the broth clear.
- 02
Add the bay leaves and cook gently until the lamb shank is starting to become tender.
- 03
Add the onion, carrot, and potato. Continue simmering until the vegetables are soft and the lamb is fully tender.
- 04
Stir in the tomato and cook until it softens into the broth.
- 05
Season the soup with the salt and black pepper. Remove the bay leaves before serving.
- 06
Ladle into bowls and finish with the fresh dill.
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