Ingredients with Measurements:
- 1 lb lamb meat, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup chickpeas, soaked overnight
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the lamb meat and cook until browned, stirring occasionally.
2. Add the chopped onion and garlic to the pot and cook until the onion is translucent.
3. Add the chopped carrots and potatoes to the pot and cook for 5 minutes.
4. Add the soaked chickpeas, cumin, paprika, salt, and black pepper to the pot and stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
7. Serve hot with bread or rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium heat for browning the meat and cooking the vegetables
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
- Fiber: 9g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Sweet potatoes or turnips can be used instead of regular potatoes.
- Canned chickpeas can be used instead of soaked chickpeas.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add chopped fresh herbs such as parsley or cilantro for a fresh taste.
Tips and tricks:
- Soak the chickpeas overnight to reduce the cooking time.
- Use a wooden spoon to stir the soup to prevent the vegetables from breaking apart.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a slice of bread or a side of rice.
Garnishes:
- Top the soup with a dollop of sour cream or yogurt and chopped fresh herbs.
Pairings:
- Serve the soup with a side of bread or rice.
Suggested side dishes:
- Salad with fresh vegetables and a vinaigrette dressing.
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Rushan Shorpa is a traditional soup from Tajikistan, a country in Central Asia.
Flavor profiles:
- The soup has a rich and hearty flavor with a hint of spice from the cumin and paprika.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Uzbek