Split Pea Soup with Smoked Meats and Two Types of Peas
Pea soup, familiar to many since childhood, is a hearty, delicious, and healthy dish.
Küfta Shurpa is a Turkish soup featuring meat dumplings (küfta), vegetables, and chickpeas. The chickpeas are first soaked, then cooked with a lamb bone. Potatoes and sautéed vegetables are added to the broth. Small meatballs are prepared from beef and lamb and incorporated into the soup during the final stages of cooking. Eastern spices and herbs lend the shurpa an exceptionally aromatic quality.
Instructions
Prepare the ingredients.
Rinse the chickpeas and cover them with water, ensuring the water level is 5 cm above them. Leave to soak for 8-12 hours in the refrigerator.
The chickpeas will soften and expand overnight.
Drain the water and rinse the chickpeas.
Separate the lamb meat from the bone. Place the bone and chickpeas in a large pot (kazan) and pour in 1.5 liters of water. Begin heating.
After boiling, skim off any foam, then reduce the heat to low. Simmer for 2 hours (up to three hours – cooking time depends on the age of the meat).
Pass the beef and lamb through a meat grinder.
Add salt, black pepper, and ground coriander.
Mix, periodically beating the minced meat (by throwing it into the bowl), until firm.
Pour the prepared broth into a pot, removing the bone.
Peel the onion, slice it into quarter-rings, and place it in a preheated frying pan with vegetable oil. Sauté, stirring, for 3-4 minutes.
Peel the carrot and cut it into large pieces.
Add the carrot to the broth.
Peel the potatoes. Leave small potatoes whole; cut larger potatoes into pieces.
After the water boils again, add the potatoes to the broth.
Add salt.
Dice the tomato.
To the sautéed onion, add baharat seasoning and ground red pepper.
Stir.
Add the tomatoes.
Sauté until the released liquid evaporates.
Form meatballs from the minced meat, about the size of a large cherry.
Add the meatballs to the broth. Wait for it to boil.
Add the tomato-onion sauté. After the meatballs float to the surface, cook the soup for 10 minutes. Then remove from heat.
Ladle the shurpa into bowls. Garnish with finely chopped herbs.
Enjoy your meal!
50 мин (ваши 30 мин )
6 servings
