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Shurpa

Name: Shurpa
Total time: 120 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 600g (bone-in) Lamb (Thin-Sliced); 3 Potato; 2 Carrot; 1 Onion; 2 Tomato; 1 Red bell pepper; 1 tsp Cumin Seeds; 2 tsp Salt; A pinch Black Pepper; To taste Dill; To taste Cilantro

Soup

⏱ 120 min

👥 Serves 4

Difficulty ⭐

Bone-in lamb and big chunks of vegetables simmered whole — a clear, nourishing Uzbek soup.

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📖 The Story Behind This Dish

Shurpa is a meat and vegetable soup eaten widely from Central Asia to Turkey and the Middle East. In Uzbekistan, bone-in lamb is simmered slowly and potatoes, carrots, and tomatoes are added in large pieces. The local way is to lift the meat and vegetables onto a platter and drink the broth from a separate bowl. It's considered essential in the cold season or when feeling unwell.

🌆 Where it's eaten: At dinnertime in winter, a steaming pot of shurpa and freshly baked non are set on the dastarkhan (tablecloth) as the family gathers around.

🥕 Ingredients (serves 4)

Lamb (Thin-Sliced) 600g (bone-in)
Potato 3
Carrot 2
Onion 1
Tomato 2
Red bell pepper 1
Cumin Seeds 1 tsp
Salt 2 tsp
Black Pepper A pinch
Dill To taste
Cilantro To taste

👩‍🍳 Instructions

Cut the lamb into large pieces, put in plenty of cold water, bring to a boil, and simmer 1 hour, skimming.
Cut the onion into wedges, the carrots and potatoes into large chunks, and roughly chop the tomato and bell pepper.
Add the onion, carrots, and bell pepper to the pot and simmer 15 minutes.
Add the potatoes, tomato, and cumin seeds and simmer 20 minutes until the potatoes are tender.
Season with salt and pepper.
Ladle into bowls and scatter with chopped dill and cilantro.

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