Lamb and Vegetable Soup (Uzbek Shurpa) – Easy And Rich Dish With Your Own Hands

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  • 6Servings
  • 30 mPrep Time
  • 1:30 hCook Time
  • 2:0 hReady In
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Shurpa is a rich first dish from East Asian cuisine, which has a lot of variations and even names. At its core, this is a vegetable soup, the basis of which is a strong meat broth. There are dozens of options for preparing shurpa, which differ in technology and a set of products.

For example, in Uzbekistan, shurpa is cooked on lamb ribs. The soup turns out to be very rich and fatty, but at the same time quite light. After all, in a strong broth there are many different vegetables. This soup can be eaten even in the summer heat.

Want to try? Then cook according to our photo recipe.


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Step by step method

  • Step 1

    We prepare vegetables. Remove the seeds from the pepper and cut into cubes. Carrot cut into large circles.

  • Step 2

    Onion chop a quarter rings. Immerse the tomatoes in boiling water for a minute, remove the peel and chop.

  • Step 3

    Pour vegetable oil into a cauldron or pan and lay out the ribs with the fat part down. Fry until a light crust appears, fill with water.

  • Step 4

    Add onions and carrots to the ribs. Boil for 5-7 minutes after boiling again. After that, lay the pepper with tomatoes.

  • Step 5

    When the broth turns red, add potatoes and chopped garlic. At the same stage, add salt, ground black pepper.

  • Step 6

    Then simmer over low heat until done. Remove from the stove, let the shurpa cool slightly and pour into plates. Sprinkle greens when serving.

Tips & variations

  • The main ingredient of shurpa is meat, most often lamb. The most suitable for this dish are the back and brisket. You can also take ribs.

  • Lamb can be replaced with any other meat except pork. Known "hunting" variations of soup with hare, duck, partridge or pheasant.

  • A distinctive feature of shurpa is an unusually large amount of onion for European taste. In addition to it, carrots, tomatoes, sweet and hot peppers are put in the soup.

  • In some shurpa recipes, chickpeas, lentils and other beans are added, as well as noodles and cereals.

  • Quince, plums and apples are often used. As with many Asian dishes, fresh juicy greens are indispensable here.

  • The most delicious shurpa is obtained in a cauldron. Instead, you can take a ceramic pot, ducklings, or a heavy pot with a thick bottom.

  • To give a rich aroma, cumin, coriander, turmeric, saffron, ground hot pepper are put in the soup. Moreover, they do this at the beginning or middle of cooking, so that the meat has time to be deeply saturated with spices.

  • Salt the soup at the end so that the meat remains juicy and soft. Fresh herbs are poured directly into the plate.

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