Difference between revisions of "Shorpa"
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* garnish: ½ cup chopped fresh [[cilantro]] | * garnish: ½ cup chopped fresh [[cilantro]] | ||
| − | == | + | == Procedures == |
# In a large Dutch oven, brown the meat in the hot [[oil]] over high heat for about 5 minutes, stirring occasionally. | # In a large Dutch oven, brown the meat in the hot [[oil]] over high heat for about 5 minutes, stirring occasionally. | ||
# Stir in the [[onion]]s and cook 5 or so more minutes, until the [[onion]]s are softened and have taken on color. | # Stir in the [[onion]]s and cook 5 or so more minutes, until the [[onion]]s are softened and have taken on color. | ||
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# Ladle into bowls and garnish with lots of finely minced cilantro. | # Ladle into bowls and garnish with lots of finely minced cilantro. | ||
| − | [[Category:Uzbek Meat | + | [[Category:Uzbek cuisine]] |
| − | [[Category:Uzbek | + | [[Category:Meat Recipes]] |
| + | [[Category:Uzbek cuisine]] | ||
| + | [[Category:Soup Recipes]] | ||
[[Category:Beef stock and broth Recipes]] | [[Category:Beef stock and broth Recipes]] | ||
[[Category:Chickpea Recipes]] | [[Category:Chickpea Recipes]] | ||
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[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
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Latest revision as of 06:44, 14 July 2012
Ingredients
- ¼ cup olive oil
- 1½ pounds stewing lamb, cut into 1-inch chunks
- 1 cup onions, chopped
- 10 cups beef stock
- 1 large turnip, peeled and cut into a ½-inch dice
- 1 large zucchini, cut into a ½-inch dice
- 2 carrots, cut into a ½-inch dice
- 2 big green bell peppers, cored, seeded, and cut into strips
- 1½ pounds tomatoes, peeled, seeded, and chopped
- 1½ teaspoons cumin
- ½ teaspoon hot pepper flakes
- 1 teaspoon ground coriander
- 1 x 16-ounce can chickpeas, drained
- salt to taste
- 3 tablespoons white vinegar
- garnish: ½ cup chopped fresh cilantro
Procedures
- In a large Dutch oven, brown the meat in the hot oil over high heat for about 5 minutes, stirring occasionally.
- Stir in the onions and cook 5 or so more minutes, until the onions are softened and have taken on color.
- Spoon off all the fat that you can, pour in the stock, and bring to a boil.
- Reduce the heat, cover, and simmer for about 1½ hours.
- Refrigerate the soup, preferably overnight, so you can easily remove the fat.
- About an hour before serving, start chopping the vegetables.
- Bring the skimmed soup to a boil over medium heat, then add the turnip, zucchini, carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and chickpeas.
- Cook, covered, for 30 minutes.
- salt to taste, then stir in the vinegar.
- Cover and let stand for 15 minutes.
- Ladle into bowls and garnish with lots of finely minced cilantro.
