For Shorpo, it is best to use fatty lamb meat, ideally with the bone, which will give the broth a strong flavor and texture. Cooking the meat in one piece rather than small chunks is key to retaining juiciness and flavor release into the broth.
The vegetables should be cut into large, rustic pieces.
Rinse the meat, place it in a large pot with cold water (3 L), and slowly bring to a boil. When foam appears, skim it off with a slotted spoon until the broth is clear.
Once the broth is clean, reduce the heat to minimum, cover, and simmer for about 1 hour 30 minutes.
Add the whole or coarsely chopped onion and the large pieces of carrot. Add salt, pepper, and cumin.
Cover and cook for another 30 minutes.
Add the potatoes cut into large chunks and the tomatoes. If using fresh, you may peel them.
Cook for another 20-25 minutes until the potatoes are tender and the meat starts falling off the bone.
The meat is traditionally removed, sliced into smaller portions, and returned to the broth, or a piece of meat is served to each guest in a bowl with the broth and vegetables.
Serve the Shorpo hot, topped with a generous amount of chopped dill and parsley. Fresh Lepyoška (bread) pairs well.