Sorpa
HB-2133 · Hand-built original · Kazakh
Sorpa is a Kazakh bone broth soup, simmered for hours to extract deep, savory flavor from lamb or beef bones.
KazakhSoup2 hr 5 min4-6 servings28 kcalGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 1 pound lamb or beef on the bone, with some meat attached, cut into large pieces
- 8 cups cold water
- 1 large onion, peeled and quartered
- 2 large carrots, peeled and cut into large chunks
- 3 cloves garlic, peeled and lightly crushed
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1 teaspoon ground black pepper
- Fresh parsley or dill, chopped, for garnish
Method
- Put the meat and bones in a large pot, cover with the cold water, and bring slowly to a boil, skimming off the foam as it rises.
- Reduce to the gentlest simmer, add the onion, garlic, and bay leaf, and cook partially covered for 1 hour 30 minutes, skimming occasionally; do not let the broth boil hard or it will turn cloudy.
- Add the carrots, salt, and pepper and simmer for 25 to 30 minutes more, until the meat and carrots are tender.
- Lift out the meat and carrots. Strain the broth if you like and return it to the pot to keep hot.
- Cut the meat from the bones into bite-size pieces and discard the bones, onion, garlic, and bay leaf.
- Divide the meat and carrots among bowls, ladle the hot clear broth over, scatter with parsley or dill, and serve at once.
Prep: 15 min · Cook: 115 min · Total: 125 min
Nutrition (per serving, where published)
28 kcalCalories
0.8 gProtein
6.3 gCarbs
0.1 gFat
0 gSaturates
1.5 gFibre
0 gSugars
601 mgSodium
0 mgCholesterol
128 mgPotassium
24 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data