Georgian lamb shurpa in ceramic pots

As it turned out, in clay pots for the oven, you can cook not only excellent second courses, but also absolutely phenomenal soups. I read one of these recipes in an old fashion magazine on the last page and decided to try it out as soon as I had a few free hours. And then the weekend came, I chopped the lamb together with the bones into pieces weighing about 40 g, put them in pots and poured cold water, and then put them in the oven at medium power. When the lamb was almost boiled, he added carrots and potatoes finely chopped into strips in equal proportions, as well as onions chopped into thin half rings and chopped tomato pulp. I salted all this and put it back in the oven and this time I cooked everything until it was ready. Each pot was placed on a clay saucer and served for dinner, sprinkled liberally with chopped herbs, or the soup is simply laid out in plates. Everyone chooses the greens to their taste, I use parsley, dill and cilantro in equal proportions, and sometimes I add basil. But everyone can have their own preferences. The most important thing is that there should be a lot of greenery, an abundance of greenery is a distinctive feature of Georgian cuisine, giving the food a special taste of southern freshness. Of course, traditionally this dish is cooked in the oven, but it is also amazingly delicious from the oven. Georgian lamb shurpa in ceramic pots can please the whole family gathered at the weekend at the table.