Shurpa - an Eastern European Lamb Soup

The only difference between this and a stew is the thickness of the broth. Shurpa has enough body to make a satisfying meal when served with buns (traditionally, Cilantro Buns #245014).

• Ready In: 3 hrs 30 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup olive oil
• 1 1⁄2 lbs stewing lamb, cut into 1-1/2-inch chunks
• 1  cup  chopped onion
• 9  cups beef broth
• 1  large purple turnip, peeled and cut into 1/2-inch dice
• 1  large zucchini, cut into 1/2-inch dice
• 2  carrots, peeled and cut into 1/2-inch dice
• 2  large green bell peppers, cored, seeded, and cut into strips
• 1 1⁄2 lbs  ripe plum tomatoes, peeled, seeded, and coarsely chopped
• 1 1⁄2 teaspoons cumin seeds
• 2  small  dried hot peppers or 1⁄2 teaspoon crushed red pepper flakes
• 1  teaspoon  coriander seed, crushed
• 1 (16 ounce) can chickpeas, well drained
•  salt, to taste
• 2  tablespoons white vinegar
• 1⁄2 cup  chopped fresh cilantro (to garnish)

Directions

1. Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes more.
2. Spoon off all the fat from the pot, then add the stock, and bring to a boll. Reduce the heat to low, cover, and simmer until the lamb is tender, about 1-1/4 hours.
3. Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
4. Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more.
5. Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes.
6. Serve the soup garnished with plenty of cilantro.