Good day dear mates! At this time I'd like to tell you my way how to cook fresh soup so called Shurpa with lamb meat on the fire.
As so as we plan to cook over an open fire today, we will use a cauldron for this purpose. I took my own 6 litres cauldron.
For this recipe you'll also need to take labm meat, or if you'd like you can take beef or pork meat on your taste. At this time I took nearly 1,3kilo of lamb meat.
Also You'll need 3 onions, 20 small potatoes, 3 or 4 carrots, 4 tomatoes, 5 peppers, a bunch of parsley and cilantro, also salt on your taste and pure fresh water.
Since we have all the ingredients at hand, let's start cooking. First, cut the meat into large pieces. You can also use meat on the bone to make the broth more flavorful.
We will also need some mutton fat. But more on that later.
Next, chop the prepared tomatoes, peppers, and carrots. Wash and peel the potatoes, but do not chop them, as I used new potatoes, which are small in size. Cut two onions into quarters. Finely chop the remaining onion.
Now it's needed to light a fire under the cauldron and let it heat up well.
Then take 100 grams of mutton fat or oil, a few pieces of meat, one chopped carrot, and quartered onions, and place them in the cauldron to fry for 5-10 minutes until the onions begin to fry and turn golden brown.
Once the meat is browned and the onions have imparted all their flavor and aroma, pour water into the cauldron. Then add the remaining meat and begin cooking the broth.
Don't forget to salt the water. Add just a little salt, as we will add another pinch at the very end.
When the broth is ready, add the tomatoes, peppers, and carrots. Cook for another 30 minutes with the cover on.
Next, add the remaining finely chopped onion. However, I would recommend removing the onion quarters that we added at the beginning from the pot.
After 15-20 minutes, you can add potatoes to our shurpa. And now is the time to add the final pinch of salt to suit your taste.
Now we just have to wait for the potatoes to cook, and when they are ready, about 5 minutes before removing the cauldron from the heat, add the chopped parsley and cilantro so that they can impart their aroma to our shurpa, but without overcooking.
Finally all what we need now is to wait 5 minutes after what we can put shurpa to plates! Enjoy your meal!
That's all for now! Stay tuned! Yours 
