Delicious shurpa soup for a hearty lunch: 2 ways to prepare

If you don't know what to cook for lunch, any hearty, rich soup that will give you enough energy for a light dinner is definitely the best option. It's best to eat healthy and light vegetable and fish soups, but you can also cook meat soups if you like heavier food.

The FoodOboz editorial team shares 2 recipes for a very hearty meat soup called shurpa, which will be one of the best lunch options.

1. Lamb shurpa

Ingredients:

• lamb - 2 kg
• potatoes - 2 kg
• carrots - 2 pcs
• onions - 2 pcs
• red bell pepper - 1 pc
• yellow sweet pepper - 1 pc
• spices for meat - to taste
• dill - 1 bunch
• parsley - 1 bunch
• garlic - 2 heads
• oil - 10 tbsp
• Salt - 1 tbsp

Method of preparation:

1. Wash all the vegetables, peel and cut the potatoes into medium cubes and cover them with water in a saucepan. Cook for about 10 minutes.
2. Grate the carrots on a coarse grater, cut the onion into small cubes, and fry everything in vegetable oil until golden brown.
3. Wash the peppers and chop them randomly. Add them to the pan and stir.
4. Wash the meat, chop it, fry it well until tender, add spices, add to the potatoes, and cook for about 15 minutes.
5. Add the prepared sautéed meat, chopped herbs and garlic to the soup, stir and bring to a boil.
6. At the very end, add salt and pepper to taste.

The dish is best eaten hot. You can add sour cream if desired.

2. Pork shurpa

Ingredients:

• water - 2 liters
• pork - 1 kg
• potatoes - 5-6 pcs
• onions - 2 pcs
• carrots - 2 pcs
• oil - 3-5 tbsp
• tomatoes - 4 pcs
• bell pepper - 4 pcs
• spices - to taste
• salt - 1/2 tsp
• cumin - a pinch
• dill, parsley - 30 g each

Method of preparation:

1. Wash the meat and cut into large pieces. Fry until tender.
2. Wash, peel and chop the vegetables: potatoes - into large cubes, carrots - into rings, onion - into quarters, and peppers - into large pieces.
3. Add all the vegetables to the meat, mix well and fry for 10 minutes. Then pour in water, add salt, pepper, and cumin, cover and leave to simmer over low heat for 20 minutes.
4. Then wash the greens, chop them and add them to the soup.

It is best to eat the dish hot.