📝 About This Recipe
A cornerstone of Bukharan Jewish hospitality, Shurpa is more than just a soup; it is a fragrant, clear broth brimming with tender meat and vibrant vegetables. This kosher adaptation captures the essence of the Silk Road, utilizing slow-simmered lamb and aromatic spices like cumin and coriander to create a deeply comforting meal. Its signature clarity and rich, golden hue make it an elegant yet rustic centerpiece for a traditional Shabbat lunch or a festive family gathering.
🥗 Ingredients
The Broth Base
- 2 lbs Lamb shoulder or beef chuck (cut into 2-inch chunks, bone-in preferred for flavor)
- 4 quarts Cold water (filtered water is best for a clear broth)
- 1 tablespoon Kosher salt (plus more to taste)
Vegetables
- 2 large Yellow onions (thinly sliced into half-moons)
- 3 large Carrots (peeled and cut into thick 1-inch diagonal coins)
- 4 medium Yukon Gold potatoes (peeled and halved or quartered)
- 1 Red bell pepper (seeded and cut into large chunks)
- 2 Roma tomatoes (peeled and chopped, or 1 tbsp tomato paste)
- 1 cup Chickpeas (dried, soaked overnight, or one 15oz can rinsed)
Spices and Aromatics
- 1 teaspoon Cumin seeds (lightly crushed)
- 1 teaspoon Ground coriander
- 1/2 teaspoon Black peppercorns (whole)
- 2 Bay leaves (dried)
Fresh Garnish
- 1/2 cup Fresh cilantro (finely chopped)
- 1/4 cup Fresh dill (finely chopped)
- 1/4 Purple onion (very thinly sliced for topping)
👨🍳 Instructions
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1
Place the meat and bones in a large, heavy-bottomed soup pot (Kazan or Dutch oven) and cover with the cold water.
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2
Bring the water to a gentle boil over medium-high heat. As it begins to boil, a grey foam (scum) will rise to the surface; use a fine-mesh skimmer or spoon to meticulously remove all of it to ensure a crystal-clear broth.
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3
Once the broth is clear, reduce the heat to low. Add the salt, whole peppercorns, and the sliced yellow onions.
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4
If using soaked dried chickpeas, add them now. Cover partially and simmer very gently for 1 hour. The liquid should barely tremble, not boil.
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5
Add the carrots and the tomatoes (or tomato paste) to the pot. The tomatoes will provide a subtle acidity and a beautiful orange tint.
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6
Stir in the crushed cumin seeds, ground coriander, and bay leaves. These spices are the heart of Central Asian flavor.
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7
Add the potatoes and red bell pepper chunks. If you are using canned chickpeas, add them at this stage.
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8
Continue to simmer for another 45-60 minutes, or until the meat is fork-tender and practically falling off the bone, and the potatoes are soft but not disintegrating.
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9
Taste the broth. Adjust the seasoning with more salt or a pinch of black pepper if needed.
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10
Turn off the heat and let the soup rest for 10 minutes. This allows the flavors to settle and the broth to become even more translucent.
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11
To serve, place a piece of meat and a variety of vegetables in each deep bowl, then ladle the hot, fragrant broth over them.
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12
Garnish generously with the fresh cilantro, dill, and a few rings of raw purple onion for a sharp, fresh contrast.
💡 Chef's Tips
For the clearest broth, never let the soup reach a rolling boil after the initial skimming; a slow simmer is key. If you prefer a richer flavor, you can lightly sear the meat in a tablespoon of oil before adding water, though traditional 'Kainatama Shurpa' is started cold for purity. Always peel your tomatoes by scoring an 'X' on the bottom and dipping them in boiling water for 30 seconds; the skins can be tough in a delicate soup. If using beef instead of lamb, choose a cut with plenty of connective tissue like shanks or marrow bones to ensure the broth has a silky body. Leftovers taste even better the next day as the spices continue to infuse the vegetables.
🍽️ Serving Suggestions
Serve with warm 'Non' (Central Asian flatbread) or a crusty sourdough to soak up the broth. Pair with a side of 'Achichuk' (a simple tomato and onion salad) to provide a crisp acidity. Offer a small bowl of spicy 'Sanza' or red pepper flakes on the side for those who like heat. A glass of hot green tea is the traditional way to end this meal, aiding in the digestion of the rich lamb fats. For a full Bukharan feast, serve this as a first course before a large platter of Plov.