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.
Ingredients
- 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.
Shurpa is a soup of chunks: the meat and vegetables are eaten like a main course while you drink the broth. Cutting them small turns it into an ordinary vegetable soup and strips its character.
No, but the version with chickpeas (nohat shurpa) is one of the most loved. They add heartiness and creaminess. Soak them ahead, or they will not soften in time.
The classic is lamb; beef on the bone also works, and there are chicken and even fish (asy shurpa) versions. The principle is the same: bone, a long simmer, and large vegetables.
With flatbread (non or lavash) and herbs; the broth is often drunk separately from a bowl while the meat and vegetables are eaten as a main. Add a little chili if you like.
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