Shurpa – Central Asian Lamb/Beef and Vegetables Soup Recipe (Shorpa, Shurva, Shorpo, Shoorba, etc)

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  1. You put in a caption to not boil hard while you BOIL IT HARD AT A ROLLING BOIL!!! And, Vegeta? Really? How about you cook the dish properly so you won't need to add flavor powder, and instead get the flavor from fresh vegetables that HAVEN'T BEEN BOILED INTO OBLIVION!!! You have no bloody idea what you are doing.

  2. You have no idea how cook shorba/shorwa. If you boil carrots, turnip or potatoes with shorba for longer than 5-10 minutes, not only test of shorba get bad, but change the nice colour of shorba too. Onions should be added at beginning, not toward the end.

  3. What would you do with the meat and vegetables that are removed? Do you eat them at the same time as the soup, or eat them separately, as a different course or whole other meal?

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