Tajik Shurbo (Khomshurbo)
A hearty Tajik lamb soup with large chunks of vegetables and fresh herbs, traditionally served hot along with its fragrant broth.
Ingredients
- lamb on the bone800 g
- water2000 ml
- carrot2 pcs
- onion2 pcs
- potato5 pcs
- tomato2 pcs
- sweet pepper1 pcs
- garlic4 cloves
- bay leaves3 leaf
- olive oil1 tbsp
- salt1 to taste
- ground black pepper1 to taste
- dill4 stalks
- cilantro4 stalks
- celery1 stalk
Instructions
Rinse the lamb, cut it into portioned pieces, and place it in a large heavy-bottomed pot. Add the carrot, cut into large chunks, then pour in cold water and olive oil. Bring to a boil over medium heat, skimming off the foam, and cook for 40 minutes.
Slice the onion into half-rings and add it to the broth. Cook for 5 minutes until the onion softens.
Add the chopped tomatoes, bell pepper, peeled garlic, and bay leaves. Season with salt and cook for another 10 minutes.
Add the peeled potatoes, whole or cut into large chunks. Cover the pot with a lid and cook for 20–25 minutes, until the potatoes and lamb are tender.
Remove the bay leaves, taste the broth, and add more salt if needed. Season with ground black pepper.
Remove the shurbo from the heat and let it rest covered for 10 minutes to let the flavors settle.
Ladle the lamb and vegetables into deep bowls, pour over the broth, and sprinkle with chopped dill, cilantro, and celery leaves.
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