Shorpo
Shorpo is a clear, deeply flavoured lamb soup — the everyday staple of Kyrgyz homes. Simple ingredients cooked low and slow produce a broth that tastes like the mountains themselves. It is the first thing offered to a tired traveller and the last thing served at a feast.
Ingredients
Serves 4
- 800 g bone-in lamb (ribs or neck)
- 2 litres cold water
- 3 medium potatoes, peeled and halved
- 2 carrots, cut into large chunks
- 1 large onion, quartered
- 2 ripe tomatoes, quartered (or 1 tbsp tomato paste)
- 1 green or red bell pepper, cut into strips
- 3 garlic cloves, lightly crushed
- 1 tsp whole black peppercorns
- 2 bay leaves
- Salt to taste
- Fresh dill or parsley, to finish
Method
- Start the broth. Put the lamb in a large pot with cold water. Bring to a boil over medium heat, skimming off any foam carefully. This step is key to a clear, clean broth.
- Add aromatics. Once the broth is clear, add the onion, garlic, peppercorns, and bay leaves. Reduce heat to a gentle simmer and cook for 45 minutes.
- Add vegetables. Add the carrots and tomatoes (or tomato paste). Simmer for 15 minutes, then add the potatoes and bell pepper. Season generously with salt.
- Finish cooking. Continue to simmer for another 20–25 minutes until the potatoes are tender and the lamb is falling off the bone. Taste and adjust salt.
- Serve. Ladle into deep bowls, making sure each serving gets a piece of meat, some vegetables, and plenty of broth. Scatter fresh dill or parsley on top. Serve with flatbread (lepyoshka) for dipping.
Variations
- Smoky version: In some regions, the meat is briefly charred over an open flame before boiling to add a smoky note.
- With noodles: Add hand-torn pasta pieces in the last 5 minutes for a heartier bowl.
- Turnip addition: A traditional autumn variation includes chunks of white turnip alongside the carrots.
Notes
- Never rush shorpo — a low, patient simmer is what makes the broth silky and rich.
- The soup tastes even better the next day after the flavours have settled overnight.