Sorpa
HB-2134 · Hand-built original · Kazakh
Clear Kazakh broth from slow-simmered bone-in mutton — the fundamental soup of the steppe.
Kazakhsoup2 hr 40 min6 servings293 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: lamb
Pairs well with: mint sauce, roasted potatoes, couscous, ratatouille, tzatziki
Servings:6quantities adjust to match
Ingredients
- 3 lb 5 oz bone-in mutton or lamb (rib, shoulder, or neck), cut into large pieces
- 2 qt cold water
- 1 large onion, quartered
- 5 black peppercorns
- 1 teaspoon salt, plus more to taste
- 1 small bunch fresh dill or parsley, chopped, to serve
Method
- Rinse the meat, put it in a large pot, and cover with the cold water.
- Bring slowly to a boil over medium heat, carefully skimming off all the foam for a clear broth.
- Reduce to a very gentle simmer, add the onion and peppercorns, and cook partially covered for 2 hours 15 minutes to 2 hours 30 minutes, until the meat is falling tender; top up with a little hot water if needed.
- Strain the broth, return it to the pot, and season with the salt.
- Pull the meat from the bones into large pieces and discard the bones and onion.
- Return the meat to the hot broth just to warm through, then serve in bowls with the meat divided among them and dill or parsley scattered over.
Prep: 10 min · Cook: 150 min · Total: 160 min
Nutrition (per serving, where published)
293 kcalCalories
48 gProtein
1.6 gCarbs
10.5 gFat
3.4 gSaturates
0.3 gFibre
0 gSugars
533 mgSodium
150 mgCholesterol
827 mgPotassium
28 mgCalcium
3.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data