Uzbek Shurpa — Lamb & Vegetable Soup

Name: Uzbek Shurpa — Lamb & Vegetable Soup
Total time: 1 h 50 min
Yield: 5
Cuisine: Uzbek
Ingredients: 800 g Lamb or beef on the bone; 2 Onions, sliced; 2 Carrots, in thick chunks; 4 Potatoes, peeled and halved; 2 Tomatoes, quartered; 1 Bell pepper, in strips; 80 g Chickpeas, soaked overnight; 1 tsp Cumin; 2 tsp Salt; Fresh coriander and dill, chopped

A clear, deeply savoury soup of slow-simmered lamb on the bone with whole chunks of potato, carrot and tomato. Almost a stew — the vegetables are left large and the broth is spooned up as the first course.

Fonte

Receita de Uzbek home kitchens · 🏺 Tradicional · Everyday cooking of Uzbek households — the settled, oasis-city cuisine of Samarkand, Bukhara and the Fergana Valley, built around rice, lamb and the kazan.

Uzbek · traditional dish — An ownerless traditional dish, so no cook is credited. English Wikipedia has no dedicated shurpa article: 'Shurpa' (and 'Shorpo', 'Sorpa') redirect to Chorba, the pan-regional soup family stretching from North Africa to Central Asia. That article names shurpa only as one member of the family and does NOT give a Central-Asia-specific recipe — the meat-on-the-bone-and-whole-vegetables method here is this book's own, written honestly on top of that broad reference rather than an invented citation.

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Veja como se faz · 3 vídeos

Sadi’s Food Bites Kutties Kitchen Taras Vinkovskyi

⏱ 110 min🍽 5 porções🔥 360 kcal🇺🇿 Uzbequistão

HalalSem glútenSem lactoseSem oleaginosas

Modo de preparo

Put the bone-in meat and the soaked chickpeas in a large pot, cover with 2.5 litres of cold water, and bring slowly to a boil. Skim off the grey foam that rises — this is what keeps the broth clear.
💡 Start in cold water, not hot. Cold water draws flavour out of the bones slowly; boiling water seals it in.
Once skimmed and clear, drop the heat to a bare simmer, add the onions and cumin, and cook gently with the lid ajar for 1 hour, until the meat is meltingly tender.
Add the carrots and cook 15 minutes, then the potatoes, peppers and tomatoes and cook another 20 minutes, until everything is tender but still holding its shape. Salt it now, tasting as you go.
Turn off the heat and stir in most of the coriander and dill. To serve, ladle the broth into bowls first, then share out the meat and vegetables, and finish each bowl with the remaining herbs.

💡 Dicas

Some cooks serve shurpa in two parts, like a French pot-au-feu — the clear broth sipped first, the meat and vegetables eaten after with bread. Both ways are normal.
The herbs at the end are not optional decoration — a big handful of dill and coriander is what makes it taste Central Asian rather than like any beef soup.