Cara membuat
- Rebus sebentar daging domba dalam air mendidih selama 5 menit; bilas.
- Campurkan domba dengan 2L air segar, bawang putih, daun salam, jintan, lada, dan garam. Rebus dengan api kecil 60 menit, sambil membuang busa.
- Tambahkan irisan bawang bombay dan potongan wortel; masak 10 menit.
- Tambahkan potongan kentang dan baji tomat. Rebus dengan api kecil 15 menit lagi.
- Setelah api dimatikan, taburkan banyak dill dan daun ketumbar.
- Sendok ke mangkuk dalam. Sajikan dengan naan.
Common questions
Can Shorpo be made ahead?
Shorpo is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Shorpo spicy?
Shorpo as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Shorpo vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Shorpo to make at home?
Shorpo is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can Shorpo be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Shorpo adalah sup domba universal Kyrgyz — disantap setiap minggu di banyak rumah tangga. Setiap wilayah Kyrgyz memiliki sedikit variasi; wilayah Issyk-Kul menggunakan lebih banyak dill, wilayah Naryn menggunakan lebih banyak bawang bombay. Hidangan ini terkait dengan keramahtamahan; menyuguhkan shorpo adalah penyambutan universal Kyrgyz.
