Authentic Uzbek Shurpa (Lamb & Vegetable Soup)

If you’re in the mood for a hearty bowl of comfort, look no further than this Authentic Uzbek Shurpa (Lamb & Vegetable Soup). This dish is a beloved staple in Central Asian cuisine and is known for its rich flavors and nourishing ingredients. It’s not just any soup; it’s a celebration of international soups that showcases the warmth of home-cooked meals.

This Shurpa recipe is a perfect example of specialty soups that combine tender lamb, vibrant vegetables, and aromatic spices. In less than two hours, you can create a dish that warms the soul and fills the belly, making it ideal for family gatherings or a cozy night in.

Deliciously Hearty Uzbek Shurpa (Lamb & Vegetable Soup)

A hearty bowl of Uzbek Shurpa with lamb and vegetables, garnished with fresh herbs, next to rustic bread.

This Uzbek Shurpa is a flavorful and aromatic lamb soup filled with tender chunks of meat, carrots, potatoes, and a variety of herbs and spices. With its comforting broth, this dish offers a savory and satisfying taste that will linger on your palate long after the last spoonful.

Ingredients

1 kg lamb shoulder, cut into chunks
2 large onions, chopped
2 large carrots, sliced
2 medium potatoes, diced
1 bell pepper, chopped
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons olive oil
8 cups water
1 tablespoon salt, adjust to taste
1 teaspoon black pepper
1 teaspoon cumin
1 bunch fresh parsley, chopped
1 bunch fresh dill, chopped

Instructions

Sauté the Meat: In a large pot, heat olive oil over medium heat. Add the lamb chunks and sauté until browned on all sides.
Add Aromatics: Stir in the chopped onions and minced garlic, cooking until the onions are translucent.
Mix in Vegetables: Add the sliced carrots, diced potatoes, and bell pepper. Cook for a few more minutes, stirring occasionally.
Add Water and Seasoning: Pour in the water, add tomato paste, salt, pepper, and cumin. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour.
Finishing Touch: After an hour, stir in the chopped parsley and dill. Let it simmer for an additional 15-20 minutes.
Serve: Ladle the hot Shurpa into bowls and garnish with extra herbs if desired. Enjoy with crusty bread for a complete meal.