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.
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.
We cook the pasta for this soup in a separate pot so the pasta doesn't get soggy and absorb all the soup broth.