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Shurpa (Uzbek Lamb Soup)

Uzbek · Dinner · Easy

Shurpa (Uzbek Lamb Soup)

Total
2 hr 35 min
Prep
20 min
Serves
6
Calories
390
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Large pieces of lamb, carrot and potato simmer gently in a clear Uzbek broth, with sweet peppers and fresh herbs at the finish.

A quiet simmer keeps Shurpa (Uzbek Lamb Soup) clear enough to show the vegetables beneath the surface. Bone-in lamb gives the broth its body, while large pieces of carrot and potato make it feel like a full meal.

Skim the early foam and avoid a rolling boil. Add the vegetables in stages so the meat has time to soften before the potatoes begin to break apart.

HeartySavoryMildOne PotComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Put the lamb shoulder and water in a large soup pot. Bring gradually to a simmer over medium heat, skim the foam, then add the onion and cumin seeds.

  2. Simmer partly covered over low heat for , skimming as needed, until the meat is beginning to soften. Keep the surface barely moving rather than boiling hard.

  3. Add the carrot and cook for . Add the potato, tomato, bell pepper, salt and black pepper and simmer for until the vegetables are tender and the lamb pulls easily from the bone.

  4. Confirm the lamb has passed 145°F and rest off the heat for . Remove any loose bones, ladle the meat and vegetables into bowls and scatter with cilantro and dill.

Forkue tips

  • Ask the butcher for bone-in shoulder pieces cut for soup. Boneless shoulder works, but the broth will have less body.

Storing and reheating

Refrigerate for up to 3 days, with the lamb covered by broth. Lift off solidified fat if desired, then reheat gently to keep the large vegetable pieces intact.

Kitchen gear

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Nutrition per serving, estimated

390Calories
30gProtein
23gCarbs
20gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Shurpa (Uzbek Lamb Soup): FAQ

Why is my shurpa cloudy?

A vigorous boil disperses fat and proteins through the broth. Keep it at a gentle simmer and skim the foam early for a clearer result.

Can I make the broth ahead?

Yes, cook the lamb and onion first, then chill the broth. Add the remaining vegetables when reheating so they do not become too soft.

How do I store and reheat Shurpa (Uzbek Lamb Soup)?

Refrigerate for up to 3 days, with the lamb covered by broth. Lift off solidified fat if desired, then reheat gently to keep the large vegetable pieces intact.

How long does Shurpa (Uzbek Lamb Soup) take?

About 2 hr 35 min in total: 20 min prep and 2 hr 15 min cooking.

What do I need to make Shurpa (Uzbek Lamb Soup)?

The key ingredients are lamb shoulder, onion, carrot, potato, tomato and bell pepper, plus pantry basics.

Any tips for Shurpa (Uzbek Lamb Soup)?

Ask the butcher for bone-in shoulder pieces cut for soup. Boneless shoulder works, but the broth will have less body.

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