Uzbek Shurpa (Lamb and Vegetable Soup)

About This Recipe

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.

Ingredients

Serves 6

• 800 glamb shoulder or shank(bone-in, cut into pieces)
• 2 Lwater
• 1yellow onion(quartered)
• 3potatoes(cut into chunks)
• 3carrots(cut into chunks)
• 1red bell pepper(cut into chunks)
• 3tomatoes(quartered)
• 2bay leaves
• 1 tspground cumin
• 1 tspfine sea salt(to taste)
• 2 tbspchopped fresh cilantro
• 2 tbspchopped fresh dill

Instructions

1. 1

   Simmer the lamb

   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.

2. 2

   Add vegetables

   Add potatoes, carrots and bell pepper, and simmer for another 20 minutes.

3. 3

   Add tomatoes

   Add the quartered tomatoes and cumin, simmering for 10 more minutes until all the vegetables are tender.

4. 4

   Season

   Season with salt to taste.

5. 5

   Finish

   Stir in fresh cilantro and dill just before serving.

6. 6

   Serve

   Ladle into bowls, ensuring each portion gets a good mix of lamb and vegetables, and serve hot with bread.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions