Shurpa (Lamb And Vegetable Soup)

Name: Shurpa (Lamb And Vegetable Soup)
Yield: 6
Cuisine: Uzbekistan
Ingredients: Lamb, bone-in, cut into large pieces — 800 g (1.75 lb); Vegetable oil — 2 tbsp; Large onion, chopped — 1; Medium carrots, sliced into rounds — 2; Medium potatoes, quartered — 3; Turnip, quartered (optional) — 1; Medium tomatoes, chopped — 2; Red bell pepper, sliced — 1; Water — 2 L (8 cups); Ground cumin — 1 tsp; Bay leaf — 1; Salt and black pepper, — to taste; Fresh parsley and cilantro, chopped, for garnish

The Quirky Foodster Team

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Servings

Ingredients

Lamb, bone-in, cut into large pieces — 800 g (1.75 lb)
Vegetable oil — 2 tbsp
Large onion, chopped — 1
Medium carrots, sliced into rounds — 2
Medium potatoes, quartered — 3
Turnip, quartered (optional) — 1
Medium tomatoes, chopped — 2
Red bell pepper, sliced — 1
Water — 2 L (8 cups)
Ground cumin — 1 tsp
Bay leaf — 1
Salt and black pepper, — to taste
Fresh parsley and cilantro, chopped, for garnish

Method

Heat the oil in a large pot over medium-high heat. Brown the lamb pieces on all sides, about 8–10 minutes.
Add the onion and cook until softened, about 5 minutes.
Pour in the water, add the bay leaf, and bring to a boil. Reduce heat, cover, and simmer for 1 hour until the lamb begins to soften.
Add the carrots, potatoes, turnip (if using), and cook for a further 20 minutes.
Add the tomatoes and bell pepper, and season with cumin, salt, and pepper. Simmer for another 20–25 minutes until the meat and vegetables are fully tender.
Taste and adjust seasoning as needed.
Ladle into bowls, garnish generously with fresh parsley and cilantro, and serve hot.

Introduction: Shurpa is a hearty, slow-simmered lamb and vegetable soup found across Uzbekistan, often cooked over an open fire in a large cauldron (kazan) for gatherings and celebrations.

Cultural Background: Shurpa is a hearty, slow-simmered lamb and vegetable soup found across Uzbekistan, often cooked over an open fire in a large cauldron (kazan) for gatherings and celebrations. Rich with tender lamb, root vegetables, and fresh herbs, it is considered a nourishing, warming dish traditionally served as a starter before the main course at large family or community feasts.

Tips: Using bone-in lamb adds significant depth of flavor to the broth; avoid substituting boneless cuts if possible. Skim any foam from the surface during the first simmer for a clearer broth. Shurpa tastes even better the next day, once the flavors have had time to meld.

Variations: Beef or mutton can be substituted for lamb. Add chickpeas for extra heartiness. Vegetarian version: omit the meat, use vegetable stock, and add extra vegetables and beans for protein.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat in a pot over medium heat for 8–10 minutes, stirring occasionally, until piping hot throughout.

FAQs:

Q: Can I make shurpa in a slow cooker?

A: Yes, brown the meat first, then transfer everything to a slow cooker and cook on low for 6–7 hours.

Q: What cut of lamb works best?

A: Bone-in shoulder or shank pieces give the richest flavor and most tender result.

Q: Is shurpa the same as plov?

A: No, shurpa is a broth-based soup, while plov is a dry rice pilaf; they are distinct dishes often served at the same meal.