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Shurpa

Lamb Shurpa – Hearty Uzbek-Style Soup with Vegetables

This rich and aromatic lamb shurpa is simmered slowly with root vegetables, tomatoes, and fragrant spices. A comforting soup perfect for chilly weather, made in the traditional Uzbek style.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4
Course: Main Course
Cuisine: Caucasian, Uzbek
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg lamb on the bone washed, cut into large pieces
  • 2.5 l water room temperature
  • 1 pc onion ~250 g, cut into large chunks
  • 2 pcs carrots ~250 g, cut into thick sticks
  • 5 pcs medium potatoes peeled, halved or quartered depending on size
  • 2 pcs fresh tomatoes ~300 g, cut into chunks
  • 0.5 pc yellow bell pepper ~100 g, chopped
  • 0.5 pc red bell pepper ~100 g, chopped
  • 1 pc hot pepper chopped, amount to taste
  • 1 leaf bay leaf
  • to taste salt
  • to taste ground black pepper
  • 1 tbsp seasoning for lamb mix of coriander, paprika, cumin, dried garlic, dried basil (optional)
  • to serve fresh herbs cilantro, parsley, green onion (optional)

Equipment

  • 1 Large pot Preferably 4–5L, with thick bottom
  • 1 Skimmer For removing foam while simmering broth
  • 1 Cutting board For prepping vegetables
  • 1 Sharp knife For chopping meat and slicing vegetables
  • 1 Peeler (optional) For peeling carrots and potatoes
  • 1 Ladle For serving the soup

Method
 

  1. 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.
    Raw lamb pieces in a pot filled with water on a stovetop, starting to cook for shurpa broth.
  2. Roughly chop a large onion and 2 carrots into large chunks. Add them to the simmering broth. Continue cooking for 20 more minutes.
    Chopped onions and carrots being added from a white bowl into a pot of simmering lamb broth.
  3. 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.
    Chunks of potato boiling in lamb broth with visible onions and carrots in a large pot.
  4. 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.
    Chopped yellow and red bell peppers on a cutting board
  5. Sliced green chili pepper on a cutting board
  6. Chopped fresh tomatoes on a wooden cutting board
  7. Season with black pepper and 1 tablespoon of a lamb spice mix (such as cumin, coriander, paprika, garlic powder, basil).
    Soup simmering with added spices on the surface of the broth
  8. Add all vegetables to the soup. Gently stir. Simmer for 15 more minutes.
    Adding chopped tomatoes and bell peppers to simmering lamb soup
  9. Taste the soup. Add extra salt or pepper if needed. Let it boil gently for 2–3 more minutes, then remove from heat.
    Shurpa simmering with vegetables and lamb in a rich, flavorful broth
  10. Serve hot in bowls. Garnish with freshly chopped parsley, cilantro, or green onions — whatever you prefer.
    Bowl of lamb shurpa with vegetables in rich golden broth, ready to serve

Notes

This recipe is based on a classic Uzbek-style lamb shurpa, slow-simmered for deep flavor. You can substitute beef if lamb is unavailable. Serve with flatbread for a complete meal.