Uzbek Shurpa

About This Recipe

Shurpa is one of the most fundamental dishes of Uzbek cooking — a rich, golden broth simmered for hours from bone-in lamb, whole vegetables and spices. Unlike Western soups, the vegetables (potatoes, carrots, onions, peppers) are cooked whole or in very large pieces and served whole, with the broth poured over them. It is simultaneously a soup and a main course.

Ingredients

Serves 6

• 1 kglamb(bone-in, shoulder or rib pieces)
• 3 mediumpotatoes(whole)
• 3 mediumcarrots(halved lengthways)
• 2 largeonions(quartered)
• 2bell peppers(whole)
• 3 mediumtomatoes(halved)
• 1 headgarlic(whole)
• 1.5 litreswater
• 1 tspground cumin
• 1 tspground coriander
• 1 tspblack pepper
• 1 tspsalt
• 1 small bunchfresh dill
• 1 small bunchfresh parsley

Instructions

1. 1

   Start the broth

   Place lamb in a large pot, cover with cold water, bring to a boil and skim foam. Drain and rinse lamb.

2. 2

   Build the soup

   Return lamb to pot with 1.5 litres fresh water. Add onions, garlic head and spices. Simmer 1 hour.

3. 3

   Add root vegetables

   Add carrots and potatoes whole. Continue simmering 30 minutes.

4. 4

   Add remaining vegetables

   Add peppers and tomatoes. Simmer another 20 minutes until all vegetables are tender.

5. 5

   Serve

   Ladle broth into bowls, place a piece of meat and some vegetables in each bowl. Garnish with fresh dill and parsley.

Variations

• •

  Beef can replace lamb for a milder broth.

• •

  Add chickpeas with the root vegetables for a more filling version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate for 3 days. Reheat gently to avoid overcooking the vegetables.

Frequently Asked Questions