shurpa

Turkmen shurpa is a lamb soup with vegetables, served with pieces of meat in the broth. The 1981 cookbook Turkmen Cuisine describes boiling large, bone-in pieces of lamb with shredded onion and peeled carrots. Potatoes go into the pot later, followed by tomatoes, salt and spices towards the end of cooking.^[1]

For serving, the cooked meat is cut into smaller pieces and placed in bowls with gatyk, a fermented milk product, and chopped herbs. The book also gives an optional thickening: flour is fried in fat with finely shredded onion, then added near the end of cooking.^[1]