Lamb Shurpa Soup
A hearty Central Asian soup that's pure comfort in a bowl! This rich, fragrant broth is loaded with tender lamb, spices, and fresh herbs—a wonderful soup that's sure to win you over with its flavor.
Cooking method
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Step 1:
Gather the ingredients and spices for this hearty shurpa, and rinse and pat dry 1 kg (about 2 lb) of bone-in lamb.
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Step 2:
Cut the lamb into large chunks.
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Step 3:
Pour 3 liters (about 12 cups) of water into a thick-bottomed 5-liter pot, add the meat, and set it over high heat.
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Step 4:
For a clear, flavorful broth, add a bit of carrot, an onion, and some peppercorns to the pot, cover, and bring to a boil.
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Step 5:
Cut two onions into a fairly fine dice.
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Step 6:
As soon as the broth comes to a boil, lower the heat and skim off the foam.
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Step 7:
Add the diced onion to the broth, cover, and keep simmering.
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Step 8:
Cut one carrot into fairly large half-moons about a centimeter thick.
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Step 9:
After a little over an hour, once the meat is fully cooked and pulling away from the bone, add the carrot to the pot.
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Step 10:
Add the potatoes, quartered, and turn up the heat.
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Step 11:
Cut two bell peppers into wide strips.
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Step 12:
Cut 200 g of tomatoes into large wedges and add them to the pot.
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Step 13:
Season with salt to taste and stir everything together.
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Step 14:
Add the hot chili and bell pepper, cut into rings, stir, cover, and simmer the vegetables over low heat for about seven minutes.
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Step 15:
Add half a teaspoon of cumin, two tablespoons of dried basil and parsley, a bay leaf, the pepper blend to taste, and one red hot pepper.
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Step 16:
Cover the pot and let the soup rest for about ten minutes—then your hearty, aromatic shurpa is ready to serve.
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Step 17:
Simple, homemade, and delicious—made from everyday ingredients. Enjoy!
- Shurpa just might become a family favorite. With its richly fragrant broth, tender meat, and juicy vegetables, it's a delicious, wholesome dish for a full lunch or dinner—half soup, half stew, and made for anyone who loves good, honest food. It's filling and satisfying, the kind of meal that keeps you going through a long day.
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
- Bay leaf - 313 kcal/100g
- Zira - 112 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
