Lamb Shurpa in a Cauldron over an Open Fire
Vitamin C
Beta-carotene
Vitamin B12
fluorine (F)
silicon (Si)
Vitamin K
Description
Rich Central Asian soup with lamb, vegetables and aromatic spices, cooked over an open fire
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Lamb (hind leg) — 60 г
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Potatoes — 0.25 шт
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Carrots — 0.25 шт
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Onion — 0.25 шт
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Bell pepper (red) — 0.25 шт
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Tomatoes — 0.25 шт
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Garlic — 1 зубчик
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Barberry — 0.5 ч.л.
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Whole cumin seeds — 0.5 ч.л.
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Khmeli-suneli (Georgian spice mix) — 0.5 ч.л.
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Allspice berries — 0.25 шт
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Basil (fresh) — 1 г
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Cilantro (coriander, fresh) — 1 г
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Parsley (fresh) — 1 г
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Table salt — 0.5 ч.л.
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Water, carbonated water — 175 мл
- Cut the lamb into large pieces of 40-50 g each
- Pour water into the cauldron and bring to a vigorous boil
- Add the meat to boiling water, season with salt and allspice berries
- Cook the lamb over high heat for 60-70 minutes, skimming off the foam
- Cut the carrot into thick slices, the onion into half rings
- Add carrot and onion to the cauldron, cook for 15 minutes
- Cut potatoes into large wedges, add to the soup
- Cook for 15 minutes, then add coarsely chopped bell pepper
- Cut tomatoes into wedges, add to the cauldron with cumin, barberry and khmeli-suneli
- Cook for another 10 minutes, then add crushed garlic
- Remove the cauldron from heat, let it rest for 10 minutes
- Finely chop basil, cilantro and parsley
- Sprinkle the shurpa with fresh herbs before serving
212
51 kcal / 100 g
kcal
13.1 g
3.2 g / 100 g
Protein
17.0 g
4.1 g / 100 g
Carbohydrates
10.4 g
2.5 g / 100 g
Fats
4.8 g
1.2 g / 100 g
Ash
4.8 g
1.2 g / 100 g
Fiber
88.6%
Water
4.0 g
1.0 g / 100 g
Sugars
6.2 g
1.5 g / 100 g
Starch
0.14 g
0.03 g / 100 g
Omega-3
0.59 g
0.14 g / 100 g
Omega-6
4.5 g
1.1 g / 100 g
SFA
