Uzbekistan · Soups · Gluten-free
Shurpa
A slow-simmered Uzbek lamb soup of bone-in lamb, chickpeas, and large chunks of vegetables in a clear, fragrant broth. Seasoned with cumin and coriander, it is served with plenty of cilantro and flatbread, the broth often drunk alongside the meat and vegetables.
120 min 350 kcal 6 serves Advanced🌾Gluten-free🇺🇿Uzbekistan★★★★★4.9
Ingredients
ServingsMetric
- 800 glamb on the bone
- 3000 mlwater
- 150 gchickpeas
- 500 gpotatoes
- 200 gcarrots
- 200 gonion
- 1 wholebell pepper
- 200 gtomatoes
- 1 tspcumin
- 1 tspground coriander
- 2 wholebay leaf
- 4 tbspfresh cilantro
- 2 tspsalt
- ½ tspblack peppercorns
Method
- Soak the chickpeas in plenty of cold water for 6 to 8 hours or overnight, then drain.
- Put the lamb on the bone in a large pot with the water, bring to a boil, and skim off the foam carefully for the first 15 to 20 minutes. Add the peppercorns, bay leaves, and the drained chickpeas.
- Simmer gently, partly covered, for about 1 hour, until the lamb and chickpeas are tender.
- Cut the carrots into thick chunks and the onion into wedges; add them and simmer 15 minutes.
- Cut the potatoes into large pieces (whole if small, halved if medium) and add with the salt and cumin. Simmer 15 minutes.
- Cut the bell pepper and tomatoes into big pieces, add them with the ground coriander, and simmer 10 minutes more, until everything is tender but holding its shape.
- Take off the heat and rest 10 minutes. Serve hot with lots of chopped cilantro, with the broth alongside the meat and vegetables.
FAQ
Kaynatma is all simmered, giving a clear, light broth. Kovurma sears the meat and vegetables first, so the soup is richer, darker, and fattier. Both are authentic.
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