Sorpa (Kazakh Soup)
The kids will be sure to ask for more of this fragrant broth!
Daria ☼
Recipe author
Sorpa (Kazakh Soup)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 %
11 g
Fats 29 %
6 g
Carbohydrates 19 %
4 g
114 kcal
GI:
100
/
0
/
0
- Here's a recipe for a Kazakh broth called sorpa — another dish from Kazakh cuisine that never fails to amaze me. A Kazakh friend once treated me to a real bowl of sorpa, and now I'm sharing it with you. First, rinse the meat well in cold water. Then put it in a pot, cover with boiling water, and simmer for 1 to 1.5 hours over low heat. Once it comes to a boil, skim off the foam and excess fat. Salt is added at the end of cooking. The meat is easy to check: it's done when a fork slides in easily. Next, add the carrots, finely chopped onion, peppercorns, and bay leaf, and keep cooking until everything is tender. Strain the broth and ladle it into a deep bowl along with the meat. The dish is ready to eat — all that's left is to garnish it with finely chopped herbs. Sorpa is served in bowls, with baursaks (Kazakh fried dough puffs) on the side. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Frozen mixed soup greens in a package - 41 kcal/100g
- Fresh herbs - 41 kcal/100g
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