作法
- 羊肉於滾水中汆燙 5 分鐘並沖洗—這樣湯才會清澈。
- 羊肉與 2 公升新鮮水、對切洋蔥、拍碎的薑與蒜、月桂葉、胡椒粒與鹽放入鍋中。
- 以最微弱的滾沸狀態文火煮 2 小時，前 20 分鐘仔細撈除浮沫。湯應深邃清澈、呈金黃色。
- 撈出羊肉去骨切片，再放回鍋中。
- 離火後加入青蔥片與新鮮蒔蘿。
- 盛入深碗中。搭配麵包（Tandyr Non）蘸著喝。Sorpa 是哈薩克的家常料理；這份簡單湯底是哈薩克料理的根基。
Common questions
Can 羊肉清湯（Sorpa） be made ahead?
羊肉清湯（Sorpa） 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 150 minutes.
Is 羊肉清湯（Sorpa） spicy?
羊肉清湯（Sorpa） 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 羊肉清湯（Sorpa） 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 羊肉清湯（Sorpa） to make at home?
羊肉清湯（Sorpa） is approachable for a home cook with basic stove skills — total time about 165 minutes, no special technique required.
Can 羊肉清湯（Sorpa） 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.
文化背景
Sorpa 是哈薩克的萬用湯—每場家族餐宴都會出現，常與 Beshbarmak 一同上桌作為佐肉麵的湯。這道菜與待客之道密不可分；以 Sorpa 招待客人是歡迎的象徵。樸素是它的特色；複雜的香料就會變成另一道菜。哈薩克各地略有變化；南部用更多薑，北部則靠蒔蘿提味。
