Shurpa Uzbeki Soup

Prepare the Ingredients:
Rinse the lamb ribs under cold water to remove any impurities. Pat them dry with a paper towel.
Peel the potatoes and carrots. Cut them into big chunks or leave it whole if small size of potatoes.
Remove the seeds from the capsicum and cut into big chunks.
Peel the skin off the tomato and cut it into 6-8 parts of vegies.
Peel and chop the garlic cloves.

Prepare the Spice Mixture:
In a mortar and pestle, crush the coriander seeds and cumin seeds to release their flavours and aromas.

Cook the Soup:
Place the meat in a large pot and cover it with cold filtered water.
The ingredients for the broth are always covered with cold water to allow all the juices to come out gradually as the temperature rises.
When it boils, remove the foam. Add 1 whole onion.
Bring to boil, and simmer on low heat for 1 hour.
After 1 hour take 1 onion off, he did his job, gave all the flavours. Then add the potatoes, carrots, capsicum, chopped tomatoes, chopped garlic, chopped onions, bay leaves, crushed coriander seeds, and cumin seeds.
Tip: (To spice hint add 1 whole chilli and simmer with all vegies, after take this out, to not break down).
Stir the ingredients well. Cover, bring to boil, and reduce the heat after boiling to medium or low heat to a simmer. Keep in eye on it.
Simmer about 20 minutes. Now you can season with salt and pepper according to your taste.
Cover the pot and continue to simmer on low heat until the meat becomes tender and the potatoes are cooked through but still hold their shape and the flavours have melded together.

Serve the Shurpa:
Once the shurpa is ready, ladle it into bowls.
Garnish each serving with a sprinkle of freshly chopped parsley.
Enjoy your homemade shurpa Uzbeki soup!