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Goat Shurpa

Make a hearty soup on a rich meat broth — delicious! Goat shurpa is a slightly untraditional take on this beloved soup. Shurpa is popular across the East and has won over food lovers in many countries. It's classically made with lamb, but it's just as good with other meats. Shurpa is a thick, rich soup known for its large, chunky cut of ingredients.

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Goat shurpa
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 5 g
Fats 29 % 4 g
Carbohydrates 36 % 5 g
78 kcal
GI: 100 / 0 / 0
    1. Rinse the meat thoroughly under running water, then cut it off the bone and trim away any membranes, sinew, and excess fat. 2. Fry the trimmed pieces of meat in a little olive oil for 5 to 6 minutes. Transfer them to a heavy-bottomed pot and cover with water — you'll need about 2.5 quarts (2.5 liters), enough to fully submerge the meat. 3. Peel one onion and add it whole to the pot with the meat. Set the pot over the heat and simmer the goat for one hour. 4. Skim off the foam as it forms. Keep the heat very low — don't let the broth boil hard, which clouds it (something you definitely want to avoid). 5. Peel the remaining onion and dice it. Wash and peel the turnip and cut it into large cubes. Wash the zucchini and cut it into cubes too — young zucchini can be left unpeeled, but mature ones are best peeled. Peel, wash, and cube the carrots. Wash the bell pepper, remove the seeds and stem, and cut it into cubes. 6. Wash the tomatoes, score a cross in each, and put them in a bowl. Pour boiling water over them and let them sit a couple of minutes, then transfer them to ice water. The skins will slip off cleanly without damaging the flesh. Cut the flesh into large cubes. 7. Pour the remaining olive oil into a heavy pot (a Dutch oven or cauldron) and heat it. Once hot, add the onion and fry for 5 minutes, stirring now and then, until softened. 8. Lift the cooked meat out of the broth, let it cool, and cut it into pieces. Strain the broth through a double layer of cheesecloth and pour the clear broth into the pot with the fried onion. 9. Wait for the broth to come to a boil, then add the turnip, zucchini, carrots, pepper, tomatoes, and chickpeas. Season with the cumin, pepper blend, coriander, and salt to taste. 10. Simmer the shurpa for 30 minutes, then add the cut-up goat meat and the white wine vinegar. Bring it back to a boil and cook another 3 to 5 minutes, then take it off the heat. Cover the pot and let the shurpa rest for 15 minutes. 11. Meanwhile, wash and chop the cilantro. Ladle the shurpa into bowls, sprinkle with cilantro, and serve with a slice of fresh bread. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Turnip - 30  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Cumin - 333  kcal/100g
  • Salt - 0  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Zucchini - 16  kcal/100g
  • Meat broth - 34  kcal/100g
  • Goat meat - 216  kcal/100g
  • Ground pepper mixture - 255  kcal/100g

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