Main Page
National cuisine
Lamb shurpa soup

Lamb Shurpa Soup

A fairly rich but very tasty and filling Central Asian soup! I loved everything about it — the shurpa came out delicious! An unusually beautiful and flavorful dish: lamb shurpa.

matanya

Recipe author

Composition / ingredients

Servings:

Water

2.5

Bell pepper (red)

Garlic (or 4)

Lamb (or 700)

500

Tomatoes (large)

Potatoes (or 3, large)

Onion (large)

Carrots (large)

Cumin (zira)

Tarragon

Marjoram

Thyme

Hot chili pepper (1 whole pod)

Allspice

Ground black pepper

Dill

Parsley

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 3 g

Fats 14 % 1 g

Carbohydrates 43 % 3 g

33 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

The ingredients.
Step 2:

The strained broth with the meat.
Step 3:

Here's how the carrots, meat, and potatoes look in the shurpa.
Step 4:

The hot pepper is added to the broth.
Step 5:

The bell pepper, diced.
Step 6:

The onion, sliced into rings.
Step 7:

Peel the tomatoes.
Step 8:

The tomatoes, diced.
Step 9:

All the chopped vegetables and spices go into the broth.
Step 10:

Add the herbs, turn off the heat, and let the shurpa rest for 20 minutes.
Step 11:

Dinner is served! And here's my big spoon.

This is essentially a dressed soup where nothing gets fried. First, make a lamb broth — it takes an hour and a half to two hours over low heat. Then strain it, cut the lamb into medium pieces, and keep cooking. Add the potatoes and coarsely chopped carrots to the broth, along with one whole pod of hot pepper (the pod must be completely intact, with no cracks or holes, or the shurpa will turn very bitter). Cook almost to done over that same low heat. Then add the diced or ringed onion, the diced bell pepper, and the tomatoes with the skins removed. Add the spices and the pressed garlic right away. Cook another 10–15 minutes. Pull the hot pepper pod out of the shurpa. At the very end, scatter in the fresh herbs and let it rest for 20 minutes. There should be plenty of pepper here, but if it's not for you, add just a little — you can also add pepper straight to the bowl.