Kyrgyz Shorpo

Shorpo is a rich and hearty meat soup, traditionally made with lamb or beef, simmered slowly to create a deep, flavorful broth. This dish is a staple in Kyrgyz cuisine, offering warmth and nourishment, especially in colder months.

Some say the secret to the best Shorpo lies in slow cooking the meat to perfection, while others believe it’s the combination of simple yet powerful spices.

Ingredients

• 2 lbs lamb or beef (bone-in for extra flavor)
• 8 cups water
• 1 large onion, chopped
• 2 large carrots, sliced
• 3 medium potatoes, cubed
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp black pepper
• 1 tbsp salt (adjust to taste)
• 1 bay leaf
• Fresh cilantro or parsley for garnish

Recipe Instructions

Preparing the Broth:

1. Place the meat in a large pot and cover with water.
2. Bring to a boil, skimming off any foam that rises to the top.
3. Reduce heat and add salt, bay leaf, and black pepper.
4. Simmer for 1.5 to 2 hours, until the meat becomes tender.

Adding Vegetables & Spices:

1. Add chopped onions, carrots, potatoes, tomatoes, and garlic to the pot.
2. Stir in cumin and coriander for an aromatic depth of flavor.
3. Continue simmering for another 30-40 minutes, allowing the vegetables to absorb the broth.

Serving:

1. Carefully remove the meat, shred it into pieces, and return it to the soup.
2. Ladle the hot Shorpo into bowls.
3. Garnish with fresh cilantro or parsley.
4. Serve with flatbread or a side of fresh onions sprinkled with vinegar.

Enjoy your Kyrgyz Shorpo—a comforting and nourishing dish that embodies the warmth of Kyrgyz hospitality.