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Shurpa is a traditional Uzbek soup known for its rich flavors and hearty ingredients, typically made with lamb and a variety of vegetables. This dish holds cultural significance in Uzbekistan, often served during family gatherings and celebrations. Enjoyed warm, Shurpa is perfect for chilly days or as a comforting meal any time.
In a large pot or Dutch oven, add the lamb chunks and cover with water or beef broth. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Reduce the heat to low and let it simmer for about 1 hour, or until the lamb is tender.
Add the finely chopped onions, sliced carrots, chopped potatoes, chopped tomatoes, chopped bell pepper, minced garlic, and soaked chickpeas (if using) to the pot.
Stir in the ground cumin, ground coriander, paprika, salt, and black pepper.
Continue to simmer the soup over low heat for another 45 minutes to 1 hour, or until the vegetables are tender and the flavors are well combined.
Taste the soup and adjust the seasoning with additional salt and black pepper if necessary.
Ladle the shurpa into serving bowls.
Garnish with chopped fresh dill or cilantro.
Enjoy your meal!
Shurpa is a savory soup made with lamb and vegetables, renowned for its rich flavor and hearty texture.
Shurpa originates from Uzbekistan, where it is a staple dish in traditional cuisine.
The key ingredients include lamb, onions, carrots, potatoes, tomatoes, bell peppers, garlic, and optionally chickpeas.
Shurpa takes approximately 140-180 minutes to prepare and cook.
Shurpa is often served with fresh bread or rice, and can be accompanied by a side of pickled vegetables.