Kazakh Sorpa (Lamb Broth with Qurt)

About This Recipe

Sorpa is the clear, golden lamb broth served in bowls alongside or after beshbarmak. More than just a soup, it's a ritual — the guest of honor drinks from the bowl first, and the broth is enriched with small pieces of qurt (dried fermented sheep milk balls) that slowly dissolve and add a salty, fermented depth. Simple as it sounds, a great sorpa from long-simmered lamb is profoundly satisfying.

Ingredients

Serves 6

• 1.5 kgbone-in lamb (leftover from beshbarmak or fresh)
• 1 largeonion, whole
• 1 tspblack pepper
• 1 tspsalt
• 2.5 literswater
• 6 piecesqurt (dried sheep milk balls), optional
• fresh dillto garnish

Instructions

1. 1

   Make the broth

   If not using leftover beshbarmak broth: place lamb with water, onion, salt, and pepper. Bring to a boil, skim foam, then simmer very gently for 2 hours.

2. 2

   Strain and clarify

   Strain broth through a fine sieve. Taste and adjust salt. The broth should be golden, clear, and deeply flavored.

3. 3

   Serve

   Serve hot in bowls or cups. Place a piece of qurt in each bowl if using — it will slowly dissolve as you drink. Garnish with dill.

Variations

• •

  Add a piece of liver to each bowl (a special honor for guests)

• •

  Stir in a little cream for a richer version

• •

  Make with horse meat broth (most traditional)

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate broth up to 5 days. Freezes perfectly for 3 months.

Frequently Asked Questions