Delicious homemade lamb shurpa

Prepare the broth

1. First of all, we wash 1 handful of chickpeas with running water, and then fill it with cold water and leave it to swell overnight.
2. We put about a half kilogram of lamb ribs into the pan, then pour 3-5 liters of bottled water there. The amount of water depends on what consistency of shurpa you want to cook: liquid or thick.
3. Before sending the pan with the contents to the fire, add one whole peeled carrot and one onion in the husk to the meat, which must be cut in half. Onions and carrots will give the future shurpa a special pleasant taste, and onion peel - a beautiful golden hue.
4. Place the pot over high heat and bring the broth to a boil. During the cooking process a foam will form, which is very important to collect and remove in order to make a clean and transparent broth.
5. As soon as the water boils, we reduce the fire to a minimum and leave the broth to boil for 1.5-2 hours.
6. After this time, we remove the onions, husks and carrots from the broth - we will no longer need them.

Prepare the products

1. Peel 4 medium carrots from the peel and cut them into thin circles.
2. We free from the husk three large Yalta onions, and then chop it with rather thick half rings.
3. Three Bulgarian sweet peppers are cleaned from seeds, cut the stalk and cut into large strips. If possible, it is best to choose peppers of different colors.
4. Thoroughly wash 6 medium-sized tomatoes, then make cross-shaped incisions in the area of ​​the stalk and pour vegetables with boiling water. Leave the tomatoes in this form for 5 minutes, and then easily remove the skin. Cut the remaining pulp into large slices.
5. Five large potatoes are peeled, washed and cut into large pieces.

Make shurpa

1. In boiling broth we send the swollen chickpeas and chopped carrots. We cook the components over medium heat for 5 minutes from the moment of repeated boiling.
2. Next, add the bell pepper and boil the mass for another 5-7 mint.
3. Dip in the same whole hot pepper and peeled cloves of one head of garlic.
4. Immediately after the garlic, spread the potatoes and boil the components for 5-7 minutes.
5. After this time, add coarsely chopped tomatoes and Yalta onions.
6. Stir the ingredients well and cook them until the potatoes are ready.
7. In a practically finished product, add 20 g of suneli hop, you need an amount of salt, 7-10 peas of allspice and a couple of leaves of bay leaf.
8. Sprinkle on top all coarsely chopped parsley and cilantro.
9. Boil the shurpa over medium heat for another 3-5 minutes, and then serve.