Shorpa

Way of preparation

Mutton — 450 g, onion — 400 g, potatoes — 400 g, Carrots — 100 g, rice — 200 g, ayran — 200 g, a celery and a parsnip — on 20 g, parsley (root) — 40 g, salt, pepper.

The prepared large pieces of mutton to wash out and dry a napkin, to put on well warmed frying pan and to fry, all the time overturning pieces, to bring them to semi-readiness, to fill in with the boiling water and in the closed ware to bring to boiling then to reduce heating. Then to lower large heads of onions, salt, red pepper, spicy plants in broth and to continue to cook in the closed ware on weak fire. Shortly before the end of cooking to put the cut potatoes, carrots, rice and to cook, then to take out onions. When giving to fill with ayran or the browned onions.  

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