Uzbek Shurpa Soup

Step 1

Season lamb with salt and pepper. Heat the oil in Dutch oven over high heat and brown meat on all sides, about 5 minutes.

Step 2

Cover the meat with water and bring to a boil. Skim off any foam that comes up.

Step 3

Reduce the heat to low and cook partially covered for 30 minutes.

Step 4

Add carrots and onions to the soup and cook for 20 minutes longer.

Step 5

While the soup is cooking, combine sliced sweet onion with sugar and lemon juice in a small bowl. Set aside to marinate.

Step 6

Add potatoes, spices, salt and pepper to the pot and simmer until potatoes are almost cooked through, about 10 minutes.

Step 7

Add peppers and tomatoes and cook for another 10 minutes.

Step 8

Add marinated onion and its juices to the soup and cook for a few more minutes.

Step 9

Serve garnished with cilantro.