Hearty Kazakh Lamb & Vegetable Soup Recipes with Meat

Name: Hearty Kazakh Lamb & Vegetable Soup Recipes with Meat
Ingredients: Lamb (the star):; 2-2 1/2 lbs bone-in lamb shoulder or neck, cut into 2-3 inch pieces (bone-in adds incredible flavor; boneless lamb stew meat can be used in a pinch, but bone-in is preferred); Vegetables:; 2 large potatoes (about 1.5 lbs), peeled and cut into large 1.5-2 inch chunks; 2 large carrots, peeled and cut into thick 1-inch rounds or half-moons; 1 large yellow onion, peeled and quartered, then each quarter halved (large pieces!); 2 medium tomatoes, cored and quartered; 1 large bell pepper (any color), cored, seeded, and cut into large 1-inch pieces; Aromatics & Spices:; 2-3 cloves garlic, smashed (optional, but adds depth); 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon freshly ground black pepper (plus more for seasoning); 2 bay leaves; Liquid & Seasoning:; 1-2 tablespoons neutral oil (like vegetable or canola); Salt to taste (start with 1 teaspoon, adjust later); Fresh Herbs & Finishers:; ½ cup fresh dill, roughly chopped (for garnish); ½ cup fresh parsley, roughly chopped (for garnish); 1 lemon, cut into wedges (optional, for serving)

culinarycreationss.com

Discover the ultimate Kazakh Shorpo! Our easy vegetable soup recipe with meat features tender lamb & fresh veggies, plus slow cooker tips. Make this hearty stew

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Cooking tools:

Dutch oven
Stockpot
Cutting board
Chef's knife
Paper towel
Plate
Spider strainer
Ladle
Mixing bowl
Measuring spoon
Measuring cup
Slow cooker
Stove
Skillet
Wooden spoon
Lemon press
Serving bowl
Kitchen timer

Ingredients

Lamb (the star):
2-2 1/2 lbs bone-in lamb shoulder or neck, cut into 2-3 inch pieces (bone-in adds incredible flavor; boneless lamb stew meat can be used in a pinch, but bone-in is preferred)
Vegetables:
2 large potatoes (about 1.5 lbs), peeled and cut into large 1.5-2 inch chunks
2 large carrots, peeled and cut into thick 1-inch rounds or half-moons
1 large yellow onion, peeled and quartered, then each quarter halved (large pieces!)
2 medium tomatoes, cored and quartered
1 large bell pepper (any color), cored, seeded, and cut into large 1-inch pieces
Aromatics & Spices:
2-3 cloves garlic, smashed (optional, but adds depth)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper (plus more for seasoning)
2 bay leaves
Liquid & Seasoning:
1-2 tablespoons neutral oil (like vegetable or canola)
Salt to taste (start with 1 teaspoon, adjust later)
Fresh Herbs & Finishers:
½ cup fresh dill, roughly chopped (for garnish)
½ cup fresh parsley, roughly chopped (for garnish)
1 lemon, cut into wedges (optional, for serving)