Shurpa

Origin: Central Asia broadly — Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan. A hearty lamb and vegetable broth (potato, carrot, onion, tomato) simmered together and served as a chunky soup rather than strained into a clear stock, distinct from the clearer sorpa.

Flavor Profile: Savory and hearty, with the vegetables contributing body and sweetness alongside the lamb.

Culinary Uses: Served as a standalone soup course; also used as a base for further-cooked dishes in some households.

Regional Variations: Tajik and Uzbek shurpa differ mainly in spicing and the specific vegetable mix used; some versions add dried fruit for a mild sweetness.

Storage: Refrigerate 3–4 days; freezes well.

Notes: Sorpa and this preparation share related names but describe structurally different dishes (clear broth versus chunky vegetable soup).