Shorpa

== Ingredients ==
* ¼ cup olive oil
* 1½ pounds stewing lamb, cut into 1-inch chunks
* 1 cup onions, chopped
* 10 cups beef stock
* 1 large turnip, peeled and cut into a ½-inch dice
* 1 large zucchini, cut into a ½-inch dice
* 2 carrots, cut into a ½-inch dice
* 2 big green bell peppers, cored, seeded, and cut into strips
* 1½ pounds tomatoes, peeled, seeded, and chopped
* 1½ teaspoons cumin
* ½ teaspoon hot pepper flakes
* 1 teaspoon ground coriander
* 1 x 16-ounce can chickpeas, drained
* salt to taste
* 3 tablespoons white vinegar
* garnish: ½ cup chopped fresh cilantro
== Directions ==
# In a large Dutch oven, brown the meat in the hot oil over high heat for about 5 minutes, stirring occasionally.
# Stir in the onions and cook 5 or so more minutes, until the onions are softened and have taken on color.
# Spoon off all the fat that you can, pour in the stock, and bring to a boil.
# Reduce the heat, cover, and simmer for about 1½ hours.
# Refrigerate the soup, preferably overnight, so you can easily remove the fat.
# About an hour before serving, start chopping the vegetables.
# Bring the skimmed soup to a boil over medium heat, then add the turnip, zucchini, carrots, peppers, tomatoes, cumin, hot pepper flakes, coriander, and chickpeas.
# Cook, covered, for 30 minutes.
# salt to taste, then stir in the vinegar.
# Cover and let stand for 15 minutes.
# Ladle into bowls and garnish with lots of finely minced cilantro.
Category:Uzbek Meat Dishes
Category:Uzbek Soups
Category:Beef stock and broth Recipes
Category:Chickpea Recipes
Category:Chile pepper Recipes
Category:Lamb Recipes
Category:Turnip Recipes
Category:White vinegar Recipes
Category:Onion Recipes
Category:Zucchini Recipes
Category:Tomato Recipes
Category:Green bell pepper Recipes
Category:Carrot Recipes
Category:Recipes that need photos