Shorpo

Kyrgyz lamb soup — simple, restorative, timeless

Shorpo is what Kyrgyz families cook on an ordinary evening or the morning after a feast. Unlike Beshbarmak, it asks for little effort: bone-in lamb is simmered with humble vegetables until everything is deeply flavoured and the broth runs golden. A bowl of Shorpo is eaten with a thick slice of bread to soak up every drop.

Ingredients

• 1 kg bone-in lamb (ribs or neck)
• 2 litres cold water
• 3 medium potatoes, quartered
• 2 medium carrots, cut into large pieces
• 2 medium onions — 1 whole, 1 diced
• 3 cloves garlic, crushed
• 2 medium tomatoes, chopped (or 1 tbsp tomato paste)
• 1 tsp salt (more to taste)
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• 2 bay leaves
• Fresh dill or coriander, to finish

Method

1. Build the broth. Place the lamb pieces in a large pot with cold water and bring to a boil. Skim off all foam carefully. Add the whole onion, garlic, bay leaves, salt, and pepper. Reduce to a low simmer, cover, and cook for 1 hour.
2. Add the vegetables. Remove and discard the whole onion. Add the carrots and diced onion to the pot. Simmer for 15 minutes.
3. Add potatoes and tomatoes. Add the quartered potatoes, chopped tomatoes, and cumin. Continue cooking for 20–25 minutes until the potatoes are completely tender.
4. Taste and finish. Adjust seasoning with salt and pepper. Remove the bay leaves. Ladle into deep bowls, making sure each serving gets a piece of lamb on the bone. Scatter fresh dill or coriander on top.

Serving & variations

• Serve with flatbread (nan) or thick-sliced sourdough to mop the broth.
• In summer, a handful of finely shredded cabbage is added with the potatoes for extra texture.
• Some cooks stir in a spoonful of sour cream (kaimak) just before serving for a richer, creamier broth.
• For a smokier flavour, briefly char the whole onion and garlic in a dry pan before adding them to the pot.