Shurpa — Uzbek Lamb Soup

About This Recipe

Shurpa is Central Asia's foundational soup: a clear, golden broth made by simmering lamb on the bone for hours with whole vegetables and chickpeas until the liquid is rich and fragrant. Unlike many soups, shurpa is valued for the clarity and purity of its broth — the fat is carefully skimmed, the vegetables are added whole or in large pieces and the result is something between a soup and a stew, deeply nourishing and subtly spiced. It is eaten throughout Uzbekistan, Kazakhstan, Kyrgyzstan and across the region, considered equally a daily meal and a ceremonial dish. The soup is always served with fresh flatbread (non), and the broth alone — ladled into a small bowl — is considered restorative medicine.

Ingredients

Serves 6

• 1 kglamb on the bone(shoulder or ribs, chopped)
• 2 litrescold water
• 400 g tinchickpeas(drained, or 200g dried soaked overnight)
• 3 mediumpotatoes(peeled and halved)
• 3 mediumcarrots(cut into large chunks)
• 2 mediumonions(quartered)
• 3 mediumtomatoes(quartered)
• 1 mediumred bell pepper(deseeded and halved)
• 4 clovesgarlic
• 1 teaspoonground cumin
• 1 teaspooncoriander seeds
• 2bay leaves
• 1.5 teaspoonssalt
• 1 bunchfresh coriander and parsley(to garnish)

Instructions

1. 1

   Build the broth

   Place lamb in a large pot with cold water. Bring to a boil, skimming foam carefully for the first 10 minutes. Add onion, garlic, bay leaves, cumin and coriander seeds. Reduce heat and simmer for 1 hour.

   Starting with cold water and skimming diligently is the key to a clear, golden broth.

2. 2

   Add vegetables

   Add carrots, chickpeas and tomatoes. Simmer for 20 minutes. Add potatoes and bell pepper. Season with salt. Continue simmering for 25 minutes until all vegetables are tender.

3. 3

   Finish and serve

   Taste and adjust salt. Ladle into deep bowls ensuring each person gets a piece of lamb, potato, carrot and chickpeas. Garnish generously with fresh herbs. Serve with flatbread.

Variations

• •

  Kovurma shurpa starts by frying the meat before adding water — a richer, darker version.

• •

  Some versions add turnip or quince for a sweet note.

Storage

Refrigerate for up to 4 days — the flavour deepens overnight. Skim the solidified fat before reheating.

Frequently Asked Questions