Lamb Shurpa Soup
Hearty and comforting Lamb Shurpa Soup takes me back to my Eastern European roots. Nothing better on a cold winters day! You can use beef if you prefer. This soup is easy to make and tastes even better the next day.
Ingredients
- 2.5-3 LB Lamb Chops washed, patted dry
- 3 Carrots chopped into circles
- 2 Green Bell Peppers cubed
- 1 Onion finely chopped
- 1 Large Tomato finely chopped
- 2 LB Potatoes cubed
- 1 6 oz. Can Tomato Paste
- 1 TBS Salt
- 1 tsp Onion & Garlic Seasoning
- 1 tsp Mrs.Dash Seasoning or any salt-free seasoning
- 1/4 tsp Cumin
- 3 Garlic Cloves minced
- Parsley optional, to taste
- Dill optional, to taste
- 8 oz. Pasta of choice optional
For frying lamb chops and vegetables:
- Montreal Chicken Seasoning to taste
- Onion & Garlic Seasoning to taste
- Salt to taste
- 3-4 TBS Olive Oil
Instructions
- Wash lamb chops and pat them dry. Set a large skillet with 2 TBS olive oil on medium heat. Add the lamb chops. Season lamb chops on both sides. I seasoned with salt and onion & garlic seasoning on one side and Montreal chicken seasoning on the other side.
- Fry lamb chops until they are completely cooked through and seared.
- Set a large pot with 17 cups water on high heat. Bring to a boil. Once it comes to a boil, lower to medium heat. Add in the lamb chops and let lamb chops cook for 30 minutes. Skim off impurities (foam) that rises to the top.
- After 30 minutes add the salt, spices of choice and potatoes. Meanwhile move on to the next step.
- Set a pan with 2 TBS olive oil on medium heat. Add in the carrots and bell peppers. Cook for a few minutes, then add in the onion and tomato. Season with salt and any seasoning of choice. Cook until veggies are a tender, about 10 minutes (they'll finish cooking in the soup).
- Add 1 can of tomato paste to the skillet with veggies and let it cook a few minutes to thin out the tomato paste.
- Add the cooked veggies/tomato paste into the pot of soup and cook until potatoes are cooked through.
- If you want some pasta in the soup you can cook 8 oz. pasta of your choice in a small pot, according to package instructions and set it aside.
- Once potatoes have cooked through and soup is done, turn off the burner and add 3 minced garlic cloves and optionally dill and parsley to taste. Add more salt or seasoning if needed!
- To serve put pasta into bowls, ladle soup over pasta.
Notes
We cook the pasta for this soup in a separate pot so the pasta doesn't get soggy and absorb all the soup broth.