Uzbek Lamb Shurpa
Rich, hearty, and fragrant! This is the perfect recipe for a wonderful Uzbek soup for lunch — the kind everyone falls for after the very first spoonful. It wins people over and surprises them with its deep, satisfying flavor.
Cooking method
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Step 1:
Gather all the ingredients and spices you'll need for this hearty Uzbek lamb soup.
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Step 2:
Pour about 5 tablespoons of vegetable oil into a large pot and heat it up. Add 600 g (about 1 1/3 lb) of lamb cut into chunks and sear until golden brown.
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Step 3:
Slice 300 g (about 2 medium) onions into thin half-moons.
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Step 4:
Add the sliced onion to the pot with the meat and sauté briefly, stirring.
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Step 5:
Pour in 2 liters (about 8 cups) of water, cover, and bring to a boil.
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Step 6:
Skim off any foam, cover the pot, and let the meat simmer over low heat for about 1 hour.
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Step 7:
Cut 1 carrot into large, roughly-shaped pieces (a crinkle cutter gives them a nice look).
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Step 8:
After about 50 minutes, add the chopped carrot to the pot.
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Step 9:
Cover the pot and keep cooking.
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Step 10:
Cut 4 or 5 potatoes into large, rough chunks.
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Step 11:
Add the potatoes to the pot, turn up the heat, and bring back to a boil.
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Step 12:
Once it comes to a boil, stir everything together, cover, lower the heat, and continue cooking.
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Step 13:
Peel 3 or 4 tomatoes: score them with a knife, dunk in boiling water first, then slip off the skins.
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Step 14:
Cut the tomatoes into fairly thin slices.
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Step 15:
Cut 2 bell peppers into thin strips.
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Step 16:
Add the bell pepper strips and sliced tomatoes to the pot.
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Step 17:
Add cumin and whole peppercorns to taste, stir everything together, and keep cooking for about 15 minutes.
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Step 18:
Season with salt, black pepper, chili pepper, and a bay leaf to taste. Cover and let the soup rest for 15 to 20 minutes.
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Step 19:
For extra flavor, top each bowl with chopped cilantro and basil if you like.
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Step 20:
Simple, homemade, and made from everyday ingredients — that's what this recipe is all about. Enjoy!
- This is a wonderfully simple lunch — a thick, rich, fragrant Uzbek-style shurpa made with fresh lamb, right in your own kitchen. It's the kind of soup that wins everyone over at first taste and quickly becomes a family favorite. This is the classic method for a true shurpa, so follow along step by step. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- Chili pepper - 40 kcal/100g
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