Shurpa is a rich and hearty lamb soup traditionally made with meat on the bone, a variety of vegetables, and bold spices. Popular across Central Asia and often served in homes throughout the Caucasus region, this warming dish is perfect for chilly days. It’s easy to prepare and impresses with its deep flavor and aroma.
There are many regional variations of shurpa, each with its own ingredients and preparation style. Some versions are prepared by frying the meat and vegetables first (fried shurpa), while others are boiled slowly from the start. In Uzbekistan, shurpa may include chickpeas or turnips. In the Caucasus and parts of the Middle East, it’s common to add garlic, chili, or dried fruits for extra depth. The broth can be clear or rich and oily depending on the cut of meat and technique used.
In this recipe, we’ll be making a classic lamb shurpa using bone-in cuts for maximum flavor. Lamb is the most traditional and authentic meat for this soup, creating a rich broth that brings all the ingredients together. It’s simple, satisfying, and perfect for a cozy meal at home.
Note: In some regions, this dish is also known as shorba, especially in the Middle East and South Asia.

Lamb Shurpa – Hearty Uzbek-Style Soup with Vegetables
Ingredients
Equipment
Method
- Place washed lamb on the bone into a large pot. Add room-temperature water (about 2.5 liters) and bring to a boil over medium heat. Skim off the foam as it forms. Once boiling, reduce heat and simmer for 30 minutes.
- Roughly chop a large onion and 2 carrots into large chunks. Add them to the simmering broth. Continue cooking for 20 more minutes.
- Peel 5 medium potatoes. If small, leave whole; if medium, halve; if large, quarter them. Add to the pot with 1 bay leaf and a pinch of salt. Simmer for 15 minutes.
- Roughly chop half of a yellow and half of a red bell pepper. Slice a small hot chili (optional). Chop 2 fresh tomatoes. Add all vegetables to the soup.
- Season with black pepper and 1 tablespoon of a lamb spice mix (such as cumin, coriander, paprika, garlic powder, basil).
- Add all vegetables to the soup. Gently stir. Simmer for 15 more minutes.
- Taste the soup. Add extra salt or pepper if needed. Let it boil gently for 2–3 more minutes, then remove from heat.
- Serve hot in bowls. Garnish with freshly chopped parsley, cilantro, or green onions — whatever you prefer.
Notes
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