Shurpa (Шўрва (shoʻrva))
Overview
Shurpa is a rich meat and vegetable soup eaten across Central Asia, and in Uzbekistan it is usually made with lamb. Large pieces of meat on the bone are simmered slowly with onion, carrot, potato, tomato and sometimes chickpeas, peppers or turnip. The broth is clear but fatty and full of flavour, and the vegetables are left in large chunks. It is served with fresh herbs such as dill and coriander and with flatbread. There are two main methods: boiling everything or frying the meat first.
History
Shurpa and its relatives, known by names such as shorba and chorba, are found from the Balkans and the Middle East to Central Asia, reflecting centuries of contact along trade routes. In Uzbekistan it is a staple of home and teahouse cooking, often cooked in a large kazan over a fire for gatherings and celebrations.
Main ingredients
Lamb, potatoes, carrots, onion, tomatoes, chickpeas. The soup is built on lamb broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chickpea soups · Lamb soups · Tomato soups · Potato soups · More soups from Uzbekistan
Recipe
Method
- 1
Simmer the lamb in the water for about an hour, skimming.
- 220 min
Add onion, carrots and chickpeas and cook for 20 minutes.
- 325 min
Add potatoes and tomatoes and simmer for 25 minutes.
- 4
Season with salt and cumin and serve with plenty of herbs.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
