A nourishing soup from the Kazakh steppe, sorpa is made by boiling bone-in meat for a long time, then enriching the broth with pieces of hand-rolled noodles. Regarded as a soup version of beshbarmak, it is a simple, satisfying dish.
Boil the meat with the onion and water over medium heat, with the lid on, for 1.5 hours, until the meat comes away from the bone. Skim off the foam.
Knead the flour, egg and water into a firm dough. Roll out thinly and cut into long, narrow strips.
Add the carrots to the cooking liquid and cook over medium heat for 10 minutes.
Add the noodles to the soup and cook over medium heat for another 6–8 minutes. Adjust the salt.
Return the sliced meat to the soup. Sprinkle with parsley and serve hot.
Keep the meat broth and noodles in separate containers in the fridge for 3 days. If combined in advance, the noodles absorb the broth and become soft.
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