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Uzbek Lamb and Vegetable Shurpa

A hearty, nourishing dish from everyday ingredients! This easy recipe makes a rich Uzbek-style shurpa with lamb, vegetables, and spices — sure to please and to surprise you with its wonderful flavor! (Shurpa is a Central Asian meat-and-vegetable soup.)

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Shurpa soup with lamb and vegetables with spices
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Shurpa soup with lamb and vegetables with spices
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 4 g
Fats 31 % 4 g
Carbohydrates 38 % 5 g
71 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Want a quick, easy, rich shurpa with lamb and vegetables that everyone will love? Start by gathering all your ingredients and spices for this wonderful, hearty Uzbek dish.

  2. Step 2:

    Step 2

    Set a large (3-quart) pot on the stove, add 3 tablespoons of vegetable oil, and heat it over high heat for 2 minutes.

  3. Step 3:

    Step 3

    Cut 600 g (about 1.3 lb) of lamb (or beef) into bite-sized pieces and put them in a deep bowl.

  4. Step 4:

    Step 4

    Add the meat to the pot of hot oil and sear it on all sides over high heat until browned.

  5. Step 5:

    Step 5

    Cut one large onion into half-rings, add it to the pot with the meat, and sauté until translucent.

  6. Step 6:

    Step 6

    Cut one medium carrot into small pieces and add it to the pot.

  7. Step 7:

    Step 7

    Stir everything together well and keep cooking the meat and vegetables over high heat.

  8. Step 8:

    Step 8

    Pour 1.2 liters (about 5 cups) of water into the pot, cover it, and bring the broth to a boil over high heat.

  9. Step 9:

    Step 9

    Skim the foam off the boiling broth, cover the pot, and continue cooking over low heat for 40 to 50 minutes, until the meat is tender.

  10. Step 10:

    Step 10

    Add 4 large peeled potatoes, halved, to the pot, cover it, bring the broth back to a boil, and cook the potatoes for 20 minutes over high heat.

  11. Step 11:

    Step 11

    Cut two bell peppers (preferably red) into fairly large pieces and add them to the pot.

  12. Step 12:

    Step 12

    Peel one large tomato, cut it into small slices, and add it to the pot.

  13. Step 13:

    Step 13

    Cover the pot and bring the vegetables and meat to a boil.

  14. Step 14:

    Step 14

    In a mortar, combine 1/2 teaspoon khmeli-suneli, 1/2 teaspoon coriander, and cumin to taste, and grind them well with the pestle.

  15. Step 15:

    Step 15

    Add salt to taste and the ground spices from the mortar to the boiling soup.

  16. Step 16:

    Step 16

    Add a bay leaf to taste and 3 large cloves of pressed garlic.

  17. Step 17:

    Step 17

    Stir everything together well, continue cooking the soup for 5 minutes, and add a blend of ground red and black pepper to taste.

  18. Step 18:

    Step 18

    Ladle the rich, hearty shurpa into bowls, top with finely chopped fresh herbs to taste, and serve.

  19. Step 19:

    Step 19

    Cook together, keep it simple, and make the tastiest dishes at home from everyday ingredients with our recipes. Enjoy!

  • Here's a quick, easy recipe for an authentic Uzbek lamb shurpa with vegetables and spices for lunch or dinner. Give this Uzbek classic a try — you're sure to be pleasantly surprised by the wonderful flavor of this nourishing soup that keeps you going all day. Even a beginner can make a delicious, rich Uzbek shurpa! 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 - back - 459  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Zira - 112  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hop-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground pepper mixture - 255  kcal/100g

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