Shurpa – Middle Eastern Lamb Soup
A favorite any time of year!
- 2 lamb shoulder chops
- 1 T lard tallow or ghee*
- 3 quartered russet potatoes I used red potatoes in the photo but russet do give a stronger flavor
- 1 onions
- 2 bay leaves
- 1 t peppercorns
- salt to taste
Sear the lamb chops in your choice of fat in a large pot (I used my dutch oven) until it easily comes off the surface. Flip over and sear the other side.
Add enough water to cover 2/3 of the pot.
Add bay leaves, peppercorns, and salt and allow the lamb broth to come to a boil on medium-high heat.
Spoon the fat and impurities rising to the top with a slotted spoon. Reduce heat to slow simmer. Cook for 1 1/2 hours until lamb is tender and falls off the bone easily.
Optional step: remove cooked lamb from pot.
Add potatoes and diced onions and let them cook for about 15 minutes.
While the vegetables are cooking in the rich broth, I use this time to pick the meat off the bones. Add the lamb meat back to the soup after the vegetables have cooked and I usually throw the bones into the freezer for some crock-pot bone broth later.
Check for salt and add more as necessary. Top with chopped parsley and give the soup a stir.
- Some recipes floating on the internet call for variety of different vegetables, I prefer to stick to the original recipe as I was taught and the way my family enjoys this soup. There are many other soups that include a whole rainbow of veggies but sometimes a basic soup with the classic carrots and potatoes is a all you need, especially on a fall day like today.
-Shurpa is traditionally prepared on an open fire and the taste is like non-other. Try it if you have the resources for that. This is a great soup to prepare while camping on a chilly night.
- Because the amount of time the lamb broth is cooked is rather short (1 1/2 hours), I like to throw the bones into my freezer for the next time I make my perpetual bone broth. Alternatively, if I happen to have the bone broth going at the moment, I would just add the bones to the cooker after my next bone broth collecting session.
-After the meat has completely cooked, some people prefer to chill the broth and collect the fat that rises to the top and save it for cooking later. Feel free to do this, however, I always leave the fat in all of my broths and stocks because I learned that it is absolutely essential for children's growing bodies.