📝 About This Recipe
Shurpa is the crown jewel of Central Asian hospitality, a vibrant and nourishing soup that has fueled nomadic travelers for centuries. This authentic version features tender bone-in lamb simmered into a crystal-clear, golden broth infused with the sweetness of bell peppers and the earthiness of cumin. It is a rustic, hearty masterpiece where the vegetables are left in large, satisfying chunks, offering a true taste of the ancient Silk Road in every spoonful.
🥗 Ingredients
The Meat and Base
- 2 pounds Lamb shoulder or ribs (bone-in, cut into large chunks)
- 3 quarts Water (cold, filtered)
- 2 tablespoons Beef fat or Vegetable oil (if browning the meat first)
The Vegetables
- 2 large Yellow onions (thinly sliced)
- 3 medium Carrots (peeled and cut into 1-inch thick rounds)
- 4 medium Potatoes (peeled and halved or quartered)
- 1 Red bell pepper (sliced into thick strips)
- 3 Roma tomatoes (peeled and quartered)
- 4 cloves Garlic (whole, lightly smashed)
Spices and Herbs
- 1 teaspoon Cumin seeds (toasted and lightly crushed)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Dried basil (or 'rayhon' if available)
- 2 tablespoons Salt (adjust to taste)
- 10 whole Black peppercorns
- 1/2 cup Fresh dill (finely chopped for garnish)
- 1/2 cup Fresh cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Place the lamb chunks in a large, heavy-bottomed pot (a Kazan or Dutch oven is ideal) and cover with 3 quarts of cold water.
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2
Bring the water to a boil over medium-high heat. As it begins to boil, use a fine-mesh skimmer to meticulously remove the grey foam (scum) that rises to the top to ensure a clear broth.
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3
Once the broth is clear, reduce the heat to low. Add one of the sliced onions and the whole black peppercorns. Simmer gently, partially covered, for 60 minutes.
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4
Add the carrots and the remaining sliced onion to the pot. Continue to simmer for another 15 minutes.
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5
Stir in the cumin seeds, coriander powder, and smashed garlic cloves. The aroma of the spices should begin to bloom immediately.
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6
Carefully add the potato halves and the sliced bell peppers to the broth. Ensure the potatoes are submerged so they cook evenly.
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7
Add the quartered tomatoes and salt. If you prefer a richer color, you can stir in a tablespoon of tomato paste at this stage.
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8
Simmer everything together for another 25-30 minutes, or until the potatoes are fork-tender but not falling apart, and the lamb is pulling away from the bone.
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9
Taste the broth and adjust the seasoning with more salt or pepper if necessary. Add the dried basil and stir gently.
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10
Turn off the heat and let the Shurpa rest for 10 minutes before serving. This allows the flavors to settle and harmonize.
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11
Ladle the soup into deep bowls, ensuring every guest gets a piece of lamb, a potato, and plenty of colorful vegetables.
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12
Generously top each bowl with a mix of fresh dill and cilantro just before serving to provide a bright, herbal finish.
💡 Chef's Tips
Always start with cold water to extract the most flavor from the lamb bones for a superior broth. Do not let the soup boil vigorously after the initial foam removal; a gentle simmer is the secret to a crystal-clear Shurpa. If you prefer a 'Kovurma' (fried) Shurpa, brown the meat and onions in oil first before adding water for a deeper, caramelized flavor. Use waxy potatoes rather than starchy ones so they hold their shape during the long simmering process. For an authentic touch, leave the vegetables in large chunks—this is a rustic dish intended to be eaten with both a spoon and a knife.
🍽️ Serving Suggestions
Serve with warm 'Obi Non' or any thick, crusty flatbread to soak up the rich broth. Pair with a side of thinly sliced raw onions rinsed in cold water and sprinkled with vinegar and sumac. A dollop of sour cream or thick Greek yogurt can be added to the bowl for extra creaminess. Enjoy with a pot of hot green tea, the traditional beverage of choice in Uzbekistan and Tajikistan. Add a few spicy pickled peppers on the side for those who enjoy a bit of heat with their savory stew.