This is one of the most traditional soups in any Central Asian countries, also known as Shurbo or Shurpa. It is usually made with meat and does not contain mushrooms. However, I substituted meat with mushrooms and it is quite delicious. There are many types of Shurpa, but this is one of the simplest way to prepare this dish.
Portion: 6 people
1 pc medium Onion
1 pc medium Tomato
1 pc Bell pepper
2 pc Carrots
4 pc Potatoes
2-3 springs Fresh Dill and Cilantro
2 liters Water
1/5 tsp spices like cumin, basil
2 pcs Bay leaf
2-3 table spoon Olive oil
Clean and wash the potatoes, cut into cubes.
Peel onion and wash, cut into cubes.
Carrots clean, wash, cut into strips or small pieces.
In a frying pan, heat 1 tbsp. spoon of olive oil. Heat the onions in preheated oil until clear (5-7 minutes on medium heat).
Mix with onion, add diced carrots, tomato and cook for 5-6 minutes.
Then add potatoes, diced, red pepper, salt and spices
Pour broth (2 liters) and bring to a boil
Boil the shurpa until cooked over a small fire under the lid, about 20-25 minutes.