Uzbekistan · Soups
Shurpa
A slow-simmered Uzbek lamb soup of bone-in lamb, chickpeas, and large chunks of vegetables in a clear, fragrant broth.
Ingredients
- lamb on the bone800 g
- water3000 ml
- chickpeas150 g
- potatoes500 g
- carrots200 g
- onion200 g
- bell pepper1
- tomatoes200 g
- cumin1 tsp
- ground coriander1 tsp
- bay leaves2
- fresh cilantro4 tbsp
- salt2 tsp
- black peppercorns0.5 tsp
Method
- 1Soak the chickpeas in plenty of cold water for 6 to 8 hours or overnight, then drain.
- 2Put 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.
- 3Simmer gently, partly covered, for about 1 hour, until the lamb and chickpeas are tender.
- 4Cut the carrots into thick chunks and the onion into wedges; add them and simmer 15 minutes.
- 5Cut the potatoes into large pieces (whole if small, halved if medium) and add with the salt and cumin. Simmer 15 minutes.
- 6Cut 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.
- 7Take off the heat and rest 10 minutes. Serve hot with lots of chopped cilantro, with the broth alongside the meat and vegetables.