A hearty, clear lamb broth simmered with chunky vegetables like potato, carrot and bell pepper, a comforting Central Asian staple.
Uzbek Shurpa is a real, traditional Uzbek dish, known as Lamb and Vegetable Soup. A hearty, clear lamb broth simmered with chunky vegetables like potato, carrot and bell pepper, a comforting Central Asian staple.\n\nShurpa is a foundational soup found across Central Asia, historically made with whatever fresh vegetables and cuts of lamb were available, valued for its simple, nourishing character and communal serving style.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.
Serves 6
Combine lamb, water, onion and bay leaves in a large pot. Bring to a boil, skim foam, then simmer for 1 hour until the lamb is nearly tender.
Add potatoes, carrots and bell pepper, and simmer for another 20 minutes.
Add the quartered tomatoes and cumin, simmering for 10 more minutes until all the vegetables are tender.
Season with salt to taste.
Stir in fresh cilantro and dill just before serving.
Ladle into bowls, ensuring each portion gets a good mix of lamb and vegetables, and serve hot with bread.
Skim the foam diligently during the first part of cooking for the clearest, cleanest-tasting broth.
Cut the vegetables into large, rustic chunks — shurpa is meant to have a chunky, hearty presentation, not finely diced pieces.
Add the fresh herbs only at the very end so they stay vibrant and aromatic.
Use beef instead of lamb for a different traditional protein.
Some households add chickpeas, soaked beforehand, for extra heartiness.
Add a whole hot chili pepper while simmering for a subtle background heat.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Shurpa is a foundational soup found across Central Asia, historically made with whatever fresh vegetables and cuts of lamb were available, valued for its simple, nourishing character and communal serving style.
Yes, it reheats very well and the flavor deepens after a day resting in the fridge.
Boiling too vigorously rather than maintaining a gentle simmer is the most common cause — reduce heat and skim carefully.
Bone-in beef shank or short ribs work as a substitute, though the flavor will be different from traditional lamb-based shurpa.
Per serving (450g / 15.9 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
