Shurpa

Name: Shurpa
Prep time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Uzbekistan
Ingredients: 800g bone-in lamb, cut into pieces; 2 large onions, one chopped and one sliced; 3 large carrots, cut into large chunks; 3 large potatoes, quartered; 1 small turnip, cut into pieces; 3 ripe tomatoes, sliced; 2 bell peppers, cut into strips; 2 tbsp chopped garlic; salt, cumin and pepper to taste

Shurpa is the hearty soup that appears on Uzbek tables almost daily, evidence of a nomadic cuisine that has always emphasized slowly cooked lamb alongside seasonally available vegetables. Every region has its own variant: some prefer a clear broth, others add more tomatoes for a deeper color. In Uzbek tradition, shurpa is often served in two stages: first the broth, sipped separately from a small bowl, then the meat and vegetables, arranged on a separate platter. This serving style, called two-stage shurpa, underscores the respect for each component of the meal and turns a simple soup into a complete culinary experience.

Total time35m

Active time25m

Servings4

DifficultyEasy

Cost$$

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Bone-in lamb

Bone-in lamb pieces simmer for a long time for a rich broth.

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Root vegetables

Whole or large-cut carrots, potatoes and turnips simmer alongside the meat.

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Ripe tomatoes

Fresh tomatoes give the soup a vivid color and a slightly tangy note.

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Caramelized onion

Onion sautéed at the start adds sweetness and depth to the broth.

Ingredients 4 servings

800g bone-in lamb, cut into pieces
2 large onions, one chopped and one sliced
3 large carrots, cut into large chunks
3 large potatoes, quartered
1 small turnip, cut into pieces
3 ripe tomatoes, sliced
2 bell peppers, cut into strips
2 tbsp chopped garlic
Salt, cumin and pepper to taste

How to make it

1Place the lamb pieces in a large pot with cold water, which must fully cover the meat, and bring to a boil over high heat, skimming off the foam that rises.
2Add the chopped onion and simmer over low heat for one hour, until the meat becomes tender.
3Add the large carrot chunks and the turnip, continuing to simmer for another 20 minutes.
4Add the quartered potatoes and let them cook until almost soft, about 15 minutes.
5Separately, sauté the sliced onion in a pan until golden and sweet, then add it to the pot along with the tomatoes and bell peppers.
6Season with salt, cumin and pepper to taste, letting the soup simmer for another 10 minutes so the flavors combine.
7Add the chopped garlic just before taking the pot off the heat for a fresh aroma, and serve hot, with fresh bread on the side.