Lamb and Vegetable Soup, also known as Shurpa (Sho’rpo) is a well-known Central Asian soup. I’ve prepared it to many of our American friends and every time I get very good compliments on how heart warming, rich and tasty this soup is. There are different types of Shurpa and you can use different vegetables. Another type involves pre-frying the ingredients (qovurma sho’rpo), which I am not very much fond of. I love the one which is slow cooked (simmered). Thus, I decided to share this recipe with you. I should note that everyone makes shurpa differently. If you stumble upon a different type of shurpa, do not be surprised. I chose the one with relatively basic ingredients. Most often there are chickpeas (garbanzo beans) added to give it an authentic taste. But my husband is not a big fan of garbanzo beans in this soup, so I don’t add them. If you want to try, be my guest :)
