Lamb shurpa is a thick, rich soup that has been very popular in oriental cuisine for hundreds of years. Shurpa is the first to be served at the biggest celebrations.

According to tradition, shurpa is cooked in a cauldron. The most delicious shurpa is the one cooked over a fire. The most important thing when cooking is that the meat should be young lamb. The peoples of the Caucasus and Central Asia consider it an indispensable dietary product.

Boil and simmer the soup over low heat. When the soup boils, all the foam is removed. The soup will be clear and taste better.

Cook oriental food without haste and fuss for more than one hour. The ingredients are added to the broth in a certain sequence. If the dish is prepared exactly according to the recipe, then your household will definitely appreciate your work and culinary masterpiece.

Shurpa is not a dietary food. A classic recipe for fatty lamb soup on the bone. It combines a full-fledged side dish and a hot first course.

Let's look at the recipes.

How to cook lamb shurpa - 15 varieties

Delicious shurpa - rich, aromatic soup, easy and quick to prepare

Lamb soup is incredibly tasty. Meat on the bone makes it rich, chili pepper makes it spicy, herbs and spices make it aromatic, garlic makes it piquant.

Ingredients:

• Lamb -750 g.
• Potatoes - 400 g.
• Bell pepper -2 pcs.
• Carrots -2 pcs.
• Tomatoes -2 pcs.
• Garlic - 1 head
• Onions -2 pcs.
• Greens - a bunch
• Dried chili pepper - 1 pc.
• Spices: black pepper, cumin, coriander

Preparation:

Lamb ribs and fresh vegetables were chosen for cooking.

Place the lamb in a 3.5 liter saucepan and add water. The broth should simmer for a long time over low heat.

Chop all vegetables coarsely. Cut the carrots into half rings, tomatoes and potatoes into slices, peppers into large pieces.

There is no need to fry vegetables to preserve their beneficial properties.

25 minutes after removing the foam, add carrots and onions to the broth. Boil it for about twenty minutes. Add potatoes, salt, spices, cook for 15 minutes.

Then add tomatoes, bell and hot peppers, a head of garlic and chopped herbs to the soup. Simmer the soup for another 10 minutes. The delicious shurpa is ready.

The soup contains young lamb, aromatic spices, and juicy vegetables.

The dish is simple to prepare, very tasty and beautiful on the plate.

Ingredients:

• Lamb - 800 g.
• Tomatoes - 500 g.
• Carrots - 2 pcs.
• Bell pepper - 1 pc.
• Potatoes - 5 pcs.
• Hot pepper - 1 pod
• Onions (blue and onions) - 4 pcs.
• Basil - 3 sprigs
• Salt, dill, cumin, pepper - to taste
• Water - 2 liters

Preparation:

Peel the vegetables. Cut the meat into pieces, put it in a pan, pour water. Simmer until done.

Cut the potatoes into cubes, onions and bell and hot peppers into rings, carrots into circles. hot pepper - small pieces. Remove the skins from the tomatoes.

Add carrots and onions to the prepared broth and cook for 25 minutes. Add potatoes, tomatoes and peppers. After a few minutes, add salt, pepper, and spices. Boil the soup until the potatoes are ready.

Let the shurpa brew for 15 minutes.

Serve with chopped herbs.

The soup is thick, the vegetables are boiled, tender, rich in the aroma of herbs and spices.

Ingredients:

• Lamb (pulp) - 0.5 kg.
• Chickpeas - 1 glass
• Carrots - 2 pcs.
• Potatoes - 300 g.
• Garlic - 3 cloves
• Turnip - 1 pc.
• Onion - 2 pcs.
• Salt, ground black and red pepper - to taste
• Greens (basil, dill, cilantro) - to taste
• Water - 3.5 liters

Preparation:

Place pieces of lamb, pre-soaked chickpeas in a cauldron, fill with water.

After the water boils, add salt, add a whole onion, and cook the meat until tender.

Be sure to soak the chickpeas for 10 - 12 hours. It will boil well and become soft. You need to cook the broth with a whole onion, which is then removed. The broth will be more flavorful.

Coarsely chop potatoes, turnips, carrots and add to the broth half an hour before the end of simmering. You can use cabbage instead of turnips.

Before turning off the heat, sprinkle the soup with chopped herbs.

The soup must steep before serving.

The dish is incredibly tasty, healthy, appetizing. Chili pepper adds spiciness, pickled blue onions add incredibly light sourness.

Ingredients:

• Lamb - 500 g.
• Potatoes - 400 g.
• Carrots, onions, tomatoes - 3 pcs.
• Pepper, blue onion - 1 pc.
• Sugar - 1 tbsp. l.
• Coriander - 1 tbsp. l.
• Chili pepper (green) - ½ pod
• Dried chili pepper - 1 pod
• Selling, pepper - to taste
• Lime (lemon) - ½
• Water - 3 liters

Preparation:

Place lamb ribs in a saucepan and add water.

Cut the carrots into beautiful large cubes, and the onion finely. Add to the meat and cook for half an hour.

Separate the bell pepper from the seeds. Cut peppers and tomatoes into small pieces, green chili peppers into small rings.

Transfer vegetables to a bowl.

Cut the blue onion into half rings and lightly marinate in lime or lemon juice with added sugar. Soak in the marinade for 20 minutes.

Add potatoes, spices, salt, dried chili to the broth, cook until the potatoes are ready. Add tomatoes, bell peppers and simmer for 10 minutes. Add pickled onions, herbs and simmer the soup for another 1 minute. The aromatic shurpa is ready.

It is in the cauldron that the soup will acquire the taste and aroma for which it is loved in Kazakhstan and Tatarstan. Previously, in the villages they cooked only in a thick-walled, heavy cauldron.

Ingredients:

• Lamb - 500 g.
• Bell peppers, carrots, potatoes, onions, tomatoes - 3 pcs each.
• Fat tail lard (any unrefined oil) - for frying
• Spices (coriander, cumin) - 1 tsp each.
• Salt, herbs (dill, parsley, tarragon) - to taste
• water - 2.5 liters

Preparation:

Select a fatty piece of lamb. Fry in a large amount of fat in a cauldron. Add onion, carrots, cut into large pieces, strips of pepper and chopped tomatoes, mix.

After everything is fried, add water and salt.

Simmer the soup for about 50 minutes.

Add potato cubes and spices to the broth. Boil for another quarter of an hour.

Shurpa should only be consumed hot. As it cools, the fat will rise to the surface and solidify. At the same time, its excellent taste will be significantly reduced.

Uzbek shurpa with vegetables according to a classic recipe

The classic recipe for shurpa involves the use of fatty lamb, preferably on the bone. It is impossible without ripe, fresh vegetables and a lot of spices.

Ingredients:

• Lamb (ribs) - 600 g.
• Bell pepper - 4 pcs.
• Tomatoes - 4 pcs.
• Red onion (more juicy) - 5 heads
• Potatoes - 5 pcs.
• Carrots - 2 pcs.
• Uzbek turnip (galangal) - optional;
• Vegetable oil - 2 tbsp. l.
• Spices - ground pepper and peas, coriander, dried basil
• Salt, sour cream, herbs - to taste
• Water - 3 liters

Preparation:

Place the separated ribs into a saucepan, add water and salt.

Cook for about 1.5 hours. Separate the meat from the bone and place in the broth.

Cut the tomatoes into slices, peppers lengthwise, carrots into cubes, potatoes and turnips into cubes.

Add galangal and carrots to the broth. 5 - 7 minutes after boiling, add peppers, tomatoes, potatoes.

Fry the onion in oil, cutting into half rings. Place the onion in the pan

spices and cook for 10 minutes over low heat.

The shurpa should sit a little. This will make it more fragrant.

Season the hot shurpa with herbs, sour cream and serve.

The soup is rich, the meat is tender and aromatic.

Ingredients:

• Lamb - 1.5 kg.
• Potatoes - 1 kg.
• Carrots - 300 g.
• Bell peppers and tomatoes - 300 g each.
• Onion - 2 heads
• Garlic - 1 head
• Greens: dill, cilantro, parsley - 70 g each.
• Salt - as needed
• Spices: chili and black pepper, coriander, cumin - to taste
• Laurel leaf - 2 pcs.
• Water - 3 liters

Preparation:

Peel the tomatoes. Place the chopped meat into pieces in a saucepan. If the meat is very fatty, trim off some of the excess fat. Add finely chopped onion and add water.

If, after boiling water, it was not possible to collect all the foam, add cold water. The water will boil again and you can easily remove the remaining foam.

Peel the bell pepper, cut it and the tomatoes into cubes. Cut the carrots into semicircles, potatoes into large slices, and greens into small pieces.

If the meat is cooked, then put carrots and potatoes in the pan. When the potatoes are almost done, add the bell peppers and tomatoes. After they have boiled a little, add spices and squeeze out the garlic. At the end of cooking, add chopped herbs. The dish should sit for about fifteen minutes. It will become richer, thicker and tasty.

The taste of shurpa cooked at a picnic can be a worthy competitor to shish kebab. The taste is incomparable.

Ingredients:

• Lamb - 750 g.
• Potatoes - 300 g (it is better to take small tubers so as not to cut them)
• Sugar - ½ tbsp. l.
• Tomatoes, carrots, onions - 2 pcs.
• Tomato paste - 100 g.
• Garlic - 3 cloves
• Fat (oil) - for frying
• Greens - 2 bunches
• Salt pepper
• Spices (cumin, hops - suneli) - to your taste

Preparation:

Heat the fat in a pot over a fire to a boil, fry the meat cut into large pieces.

Cut all vegetables, except onions and garlic, into large pieces. Chop the onion into thin half rings.

Add chopped vegetables, sugar, tomato paste to the meat, stir. Simmer slightly without covering with a lid.

Pour water into the pot, add salt and pepper and cook for about an hour after the water boils. 15 minutes before readiness, add spices and finely chopped garlic.

Dip bunches of greens into the shurpa and let the soup boil. The boiled greens, which have given up all their flavor, must be removed before removing from the heat.

Place chopped herbs on each plate. You can also add a tomato cut into thin slices. The taste of the dish will become more delicate, and the appearance of the soup will become more colorful.

When cooking in a slow cooker, significantly more nutrients are retained. The dish cooks faster.

Ingredients:

• Lamb - 600 g.
• Potatoes - 5 pcs.
• Carrots and sweet peppers - 2 pcs each.
• Tomatoes - 3 pcs.
• Hot chili pepper - 1 pod
• Salt, pepper, bay leaf, herbs - to taste
• Lemon - 1/2 fruit

Preparation:

Wash the meat well, cut into large pieces, and place in a multicooker bowl.

Peel the vegetables, chop coarsely and place in a bowl. Do not cut hot peppers.

Pour water, add pepper, salt, bay leaf.

Use the “Stew” mode for cooking. In this mode, the soup simmers and will be rich and thick. Cook the lamb for at least 1.5 hours.

After the sound signal indicates the end of the soup cooking process, remove the bowl. The dish must sit.

After the end of “Quenching”, you can use the “Heating” mode. Leave the shurpa in the multicooker for another 15 minutes. The soup will become even tastier.

You can decorate the dish with chopped herbs and halves of lemon slices.

Vegetables are the most popular and affordable. Place them raw and in a certain sequence.

The meat adds richness to the broth. Garlic and spices add flavor and piquancy to the dish.

Ingredients:

• Lamb - 1 kg.
• Tomatoes, carrots, onions, bell peppers - 2 pcs.
• Eggplant - 1 pc.
• Potatoes - 5 pcs.
• Garlic - 1 head
• Salt, peppercorns, dill, bay leaf - to taste

Preparation:

Place the lamb in a saucepan, add water and place on the fire. After removing the foam, simmer the broth for one hour.

Peel carrots, potatoes, peppers. Cut the carrots into large pieces, the onion into small cubes. Place the onion in the broth. When the water boils, reduce the heat and cook for 5-7 minutes. Add carrots to shurpa and boil for 10 minutes.

Cut the peppers into large pieces, potatoes into halves, tomatoes into quarters, eggplant into large cubes.

Add the potatoes, then the eggplant and tomatoes to the broth. After the broth boils, add peppercorns, salt, and bay leaf. Mix everything and add bell pepper.

At the end of cooking, add the head of garlic. Pour the shurpa into plates, add chopped herbs.

Shurpa resembles Uzbek, but has less fat content. The meat is just as juicy, healthy, and tender.

Ingredients:

• Lamb - 1.5 kg.
• Fat tail fat - 100 g.
• Onion - 2 heads (regular yellow and white salad)
• Potatoes, tomatoes (cream) - 6 pcs.
• Sweet peppers and carrots - 2 pcs.
• Garlic - 5 cloves
• Chili pepper - 1 pc.
• Basil - 1 bunch
• Spices (coriander, cumin, hot red and allspice, pepper, etc.)
• Salt, bay leaf - as needed

Preparation:

Cut the meat into small pieces, divide one rib at a time. Cut the dumba (fat) into very small cubes.

Pour water over the meat and bring to a boil. Place whole onions and carrots, fat, chili peppers, bay leaves, and spices into the cauldron. Reduce the heat and leave the broth to simmer for 1.5 - 2 hours. Cut the potatoes in half and dip into the broth.

Finely chop the garlic and tomatoes into two halves. Chop the sweet pepper quite coarsely, the salad onion into thin half rings, and chop the basil.

When the meat is ready, remove the bay leaf. Add potatoes to the broth. Before adding potatoes and other vegetables, remove the onions and carrots. The carrots are cut into small pieces and placed back into the cauldron.

10 minutes after adding potatoes, add sweet peppers and tomatoes. Add garlic, lettuce. Leave the shurpa to steep for about half an hour. Greens are added to the finished soup after it has steeped.

You can serve meat, vegetables and broth separately. You can put vegetables on plates and fill them with broth.

Lamb gives the soup a unique taste and aroma. Thanks to fat tail fat, the soup is more tasty and healthy. Zira gives a special aroma; Uzbek cuisine is unthinkable without it.

Ingredients:

• Lamb (pulp, ribs) - 600 g.
• Tomatoes - 150 g.
• Carrots - 200 g.
• Potatoes - 300 g.
• Bell pepper -100 g.
• Onion - 300 g.
• Fat tail fat - 30 g.
• Hot pepper - to taste
• Spices (cumin, basil, paprika, ground coriander) - 1 tsp.
• Salt, herbs, ground pepper - to taste

Preparation:

Divide the ribs and cut the flesh into small pieces. Place meat in a cauldron, pour water. Cook over low heat for about an hour.

Cut the onion into thin half rings, potatoes and carrots into 2-4 parts, bell pepper into rings.

Cook the meat until it comes off the bone easily. Add vegetables and fat, cutting into very small pieces. Add a pod of hot red pepper, spices, and salt.

5 minutes before cooking, add ground pepper. The dish should still be steeped and full of flavor. Chop the herbs and sprinkle on top of the soup.

Shulum soup is prepared only by men outdoors, over a fire. Shulum-shurpa is also prepared at home. It is prepared only from the freshest lamb. The dish is rich, satisfying with incredible taste.

Ingredients:

• Lamb 1.3 kg.
• Potatoes (medium size) - 10 pcs.
• Carrots, bell peppers, onions - 1 pc.
• Salt, allspice, spices - to taste
• Water - depending on the desired consistency of the soup
• Sun-dried tomatoes (fresh) - to taste
• Laurel leaf - 2 pcs.
• Garlic - 3 cloves

Preparation:

Cut the meat into large pieces and place in a saucepan. Pour water to cover the meat, add a bay leaf.

Cut the potatoes into 4 parts, peppers, carrots, onions - any shape and size.

When the meat is cooked, add all the vegetables except the garlic, sweet peas and spices. When the potatoes are ready, add the garlic and chopped herbs.

Dekhkan bone shurpa - the cheapest lamb dish

“Where there is poverty, there is diversity” (Alisher Navoi). Dekhkan shurpa is distinguished by its simplicity, diversity and sophistication. Any farmer can find a handful of bones, tomatoes, potatoes, green onions at home. At the same time, he combines everything in his rich, beautiful dish.

Ingredients:

• Lamb (bones without meat) - 500 g.
• Potatoes - 4 pcs.
• Tomatoes - 5 pcs.
• Onion - 1 pc.
• Green onion - bunch
• Spices: mixture of cumin and coriander - 1 tbsp. l.
• Pepper, salt - to taste
• Water - 2.5 liters

Preparation:

Place the bones in the pan along with the onion. Pour water and simmer over low heat for three hours.

If a strip of meat, a jelly-like mass, separates from the bones during the cooking process, then you need to remove it, chop it finely and put it in the broth.

Cut the potatoes into pieces and put them in the broth and cook for 15 minutes. Add a pinch of black pepper and salt.

Grate the tomatoes. Add crushed spices to the tomato mass and stir. Chop the green onions.

Remove the potatoes and pour over the tomato mixture. Pour in the broth and sprinkle with green onions.

Dulma shurpa - an unusual dish with stuffed peppers instead of pieces of meat

Vegetables are not fried in dulma. Instead of meat, two or three stuffed peppers float in the soup. Potatoes and carrots are added.

Ingredients:

• Lamb - 600 g.
• Sweet pepper - 10 pcs.
• Potatoes, carrots, onions, 2 pcs.
• Rice - 1/2 cup
• Tomatoes - 4 pcs.
• Eggs - 1 pc.
• Celery, parsley, green onion - to taste
• Mixture of coriander and cumin seeds - 1 tbsp. l.
• Laurel leaf - 3 pcs.
• Salt, black pepper - to taste
• Water - 2 liters

Preparation:

Place the bones in a saucepan and add water. Simmer for about 1 hour over low heat.

Grind the lamb in a meat grinder.

Remove the seeds from 2 peppers and cut into strips, finely chop the onion and parsley. Cut the carrots into small strips, potatoes into cubes. Cut the tomatoes into cubes.

Mix: meat, rice, onion, parsley, pepper and salt, add the egg and mix the minced meat.

Stuff the peppers with minced meat, place them in hot broth and cook for half an hour. Add carrots, potatoes, celery, bay leaves and cook until the potatoes are done.

Add sweet pepper strips and tomatoes. Cook for another 10 minutes.

Place 2-3 stuffed peppers and vegetables into plates and fill with broth. Garnish the dish with green onions.

Please your loved ones with wonderful shurpa!

Shurpa is a popular first dish of (mostly) Asian cuisine. And not just any one recipe, no matter how amazingly delicious it is. There are many, many variations: from different meats, with different cooking technologies, from different countries. There is Uzbek-style shurpa soup, Tatar shurpa, and even Moldavian one.

Although this soup can be prepared from any meat, the classic shurpa recipe is a lamb shurpa recipe. The meat should be fatty, or, if the pieces are dietary, vegetables should be fried in oil. At home, lamb shurpa turns out to be aromatic, rich, satisfying and very tasty. After such a dish, your mood definitely changes for the better - grab the recipe in your cookbook!

Ingredients

• 600 g lamb meat on the bone
• 1 PC. onions
• 1 PC. bell pepper
• 1 PC. carrot
• 2 - 3 pcs. tomatoes
• 4 -5 pcs. potatoes
• 1 bunch of parsley
• olive oil
• salt, ground black pepper
• fresh or dried basil

*The amount of ingredients is calculated for a 3 liter pan

How to cook lamb shurpa

Rinse the lamb well, place in a 3-liter saucepan, add water and put on fire. As soon as the meat boils, be sure to remove the foam that has formed on the surface. Cover the pan with a lid, reduce heat and continue cooking the lamb for 1.5 hours. When the lamb is cooked, it should be removed from the broth and removed from the bone. Cut the meat into small pieces and then return to the broth.

Cut tomatoes and bell peppers into large slices.

In a small frying pan, fry finely chopped onion until golden brown.

Peel the carrots and chop into thin rings.

Peel the potatoes, cut into cubes.

Place chopped tomatoes and bell peppers into the boiling broth with meat.

Boil the vegetables for about 10 minutes, then add the fried onions to the pan.

Next are carrots.

Then potatoes.

Cook shurpa soup for 20 minutes. At the end of cooking the soup, add salt and pepper to taste, add a little basil and finely chopped parsley, mix well.

Cover the shurpa with a lid and let it brew for another 20 minutes, then serve.

Classic Uzbek shurpa is made from lamb. Moreover, it should be quite fatty, so it is better to buy the back part or the shoulder blade. In addition to this, you need to take some fat tail fat - it can be purchased at the market. When purchasing this product, pay attention to the fact that the lard is light; this color will indicate its freshness, because stale goods will not make a tasty dish.

Ingredients:

550 lamb with fat;
220 g fat tail fat;
3 bell peppers;
5 onions;
2 carrots;
3 tomatoes;
3 potatoes;
½ teaspoon of cumin;

½ teaspoon coriander;
salt;
greens - dill, cilantro, parsley;
optional 3 sour apples

How to cook Uzbek shurpa:

1. You can cook shurpa outdoors over a fire. But even at home, the taste of the dish will be excellent if everything is done correctly.
2. First you need to wash and finely chop the lard. Place it in a cauldron heated over a fire. Stir all the time with a spoon so that the fat tail turns into cracklings and some of it melts. Cracklings are not used in this dish; if you like them, you can salt them and eat them.
3. Cut the meat coarsely into pieces 4x4 cm, place the pieces in a cauldron. Wait until their surface turns from red to light brown. Don’t forget to stir it 2-3 times a minute to ensure even frying. When the meat has stood on the fire for 7 minutes, add the onion, chopped into rings.
4. You want the fat to sizzle melodiously and begin to give the onions a light tan color. Help him do this evenly, stir the onion with the meat 2 times. After 4 minutes, put the tomatoes in the cauldron; they are also not cut finely - one fruit into 4-6 parts.
5. Under the influence of temperature, tomatoes will gradually become soft and pliable. This process may take 7-8 minutes. During this time you will have time to prepare the pepper. The cap is cut off and taken out along with the stalk and seed pod. Cut the peppers, washed inside and out, into rings and add to the tomatoes.
6. Stew meat with vegetables. After 15 minutes, add carrots, cut into beautiful large strips. When it is fried, pour in 3 liters of water, let it boil and add the greens. There is no need to cut it, rinse a bunch of parsley, coriander and dill and drop them straight into the cauldron. Add salt, cumin, and chopped coriander grains to taste. Cover the lid loosely and simmer the dish for 20 minutes. While this is happening, you will have time to prepare the next vegetable.
7. Remove the skins from the washed potatoes. Cut it into 3-4 cm voluminous pieces. After 20 minutes, take out the greens, let the potatoes take their place, put the pieces of this vegetable in the cauldron. After 15 minutes, the rich, very aromatic and satisfying shurpa is ready. They eat it with fresh, but already chopped greens, which are served separately or put on a plate for everyone, and then thick Uzbek soup is poured.

A simple recipe for making lamb shurpa at home, as well as how to cook lamb shurpa in a slow cooker - see step-by-step photos and videos.

2 hours 30 minutes

137 kcal

5/5 (1)

Shurpa is the national dish of many peoples of the East. As a rule, it is prepared from lamb with the addition of vegetables and spices, which dull the peculiar lamb taste. Shurpa is a cross between a stew and a soup. Despite the fact that this is a fairly fatty dish, it is believed that shurpa does not increase cholesterol.

Preparing lamb shurpa will take you a lot of time, since it should not be boiled, but simmered over low heat. According to the rules, real shurpa must be cooked over a fire and in a cauldron. And fry the food a little before adding it, then they open up better and the dish turns out more rich.

But, for example, Uzbeks do not fry, and this does not spoil their version of shurpa at all. I suggest you prepare the Uzbek version and tell you how to cook lamb shurpa in a regular home kitchen.

Kitchen utensils: saucepan, cutting board.

List of required ingredients:

Onion	0.5 kg
Mutton	1 kg
Carrot	2 pcs.
bell pepper	3 pcs.
Tomato	4-5 pcs.
Potato	4-5 pcs.
Garlic	1 head
Cilantro	Taste
Parsley	Taste
Dill	Taste
Dried chili	Taste
Zira	Taste
Basil	Taste
Salt	Taste

Lamb ribs are more suitable for making shurpa. They give more fat. If there is a lot of fat on the lamb, then some can be trimmed, but not all, since the shurpa should not be lean.

Cooking sequence

While the meat is cooking, we have enough time to prepare the vegetables.

1. Peel the potatoes and randomly cut them into large pieces. To do this, just cut it into several parts, depending on the size. To prevent the potatoes from darkening, place them in a container of water.
   
   
2. Cut the bell pepper in half, cut out the middle with the seeds and cut into large slices. You can also lightly fry them if desired.
   
   
3. Cut the carrots into medium half rings.
   
   
4. Now let's take on the tomatoes. To avoid having to remove the skin from the plate with the finished shurpa, it is better to remove it in advance. This is done very simply. Pour water into the pan and wait until it boils. We make small and shallow cuts on top of each tomato. Place the tomatoes in boiling water for one minute. After this procedure, the skin is very easily removed.
   
5. Now remove the hard remains of the stalk and cut the tomatoes into medium pieces.
   
   
6. After the lamb is cooked, which can take about two hours, and sometimes more, add carrots and potatoes.
   
   
7. Add salt and spices. At the same time, add the peeled garlic cloves. As a rule, they are not crushed, but placed whole. Continue cooking until the vegetables are almost completely cooked.
8. Now it’s time to add tomatoes and peppers.
   
9. We also add finely chopped greens.
   
10. 10-15 minutes after boiling, turn off the heat and leave for another 10 minutes.
    
    

Serve shurpa only hot, garnished with fresh herbs. As it cools, it becomes very greasy and not as tasty. Shurpa with lavash and a glass of good red wine will be very tasty.

It is prepared in the same way. You can also cook it very tasty.

A rich, thick soup made with strong meat broth called shurpa or chorpa is the recognized king of national Uzbek cuisine, which combines both a hot main dish and a full-fledged side dish. Each region has its own, original recipe for the dish. The main thing that all options have in common is an excellent result, because real shurpa is prepared from a large amount of meat, vegetables, herbs and spicy spices. This means it simply cannot be tasteless.

If you don’t know how to cook lamb shurpa, keep in mind - this is an oriental dish, it does not tolerate fuss and haste, so you will have to spend more than one hour in the kitchen. But in the end, if you do everything exactly according to the recipe, your household will definitely appreciate the effort spent and will enjoy your culinary masterpiece with pleasure.

Uzbek shurpa from lamb and vegetables - classic recipe

Let's say right away that shurpa is by no means a dietary food. Of course, you can take poultry or lean beef, but the classic shurpa recipe includes fatty lamb, preferably on the bone. Also, true chorpa is impossible without fresh, ripe vegetables, ideally from your own garden.

So, everything in order.

For four servings you will need:

• lamb ribs – 600 g;
• “meaty” tomatoes – 4 pcs.;
• onions (preferably red - they are more juicy) - 5 large heads;
• 2 medium carrots;
• 5 potatoes;
• galangal (Uzbek turnip) – optional;
• bell pepper – 3 – 4 pcs.;
• oil for frying - a couple of tablespoons;
• seasonings – ground black pepper, peppercorns, coriander, dried basil;
• fresh herbs;
• salt;
• water – 3 l.

Cooking method:

1. Lamb has a rather specific smell, so it is important to choose good quality meat, and before cooking, rinse the ribs thoroughly under running water.
2. Use a sharp knife to cut along the bone, chop if necessary to obtain medium-sized pieces.
3. Place the cut meat into a saucepan and fill with clean filtered water.
4. When you wait for it to boil, carefully collect and remove any foam that has formed.
5. Turn the heat down to medium, add salt and cook so that the water only “bubbles” a little on the surface. Only in this way will you get a light and transparent broth.
6. While the water is boiling, you need to prepare the vegetables. Cut the tomatoes into large slices, peppers (peeled from the core) lengthwise, potatoes and turnips into cubes, and carrots into cubes.
7. After about 1.5 hours, when the meat comes off the bone easily, you need to remove the ribs and disassemble them. Remove the seeds and return the pulp to the pan.
8. Together with the lamb, add all the vegetables in this order: first galangal, then carrots, 5 - 7 minutes after boiling - strips of pepper, chopped tomatoes and, at the very end, potatoes.
9. Cut the onion into thin half rings and fry in vegetable oil.
10. Place in a saucepan with soup, add spices and simmer over low heat for another 8 - 10 minutes.
11. Season the hot shurpa with fresh herbs, farm sour cream and you can taste it.

Advice. Let the soup sit for a while before serving. This will make it even more fragrant.

How to properly cook Uzbek lamb shurpa in a cauldron

The original recipe, according to which shurpa was prepared in the villages, does not provide for any other utensils except a thick-walled heavy cauldron. So if you're looking for true authenticity, put aside all your fancy non-stick pans and find a real cast iron casserole with a lid. It is in it that the soup will acquire the very taste and aroma that made this dish so famous and beloved among the people.

Products:

• fatty piece of lamb - at least half a kilogram;
• fat for frying - in the original you need to take fat tail lard, but you can use any oil, just not refined;
• vegetables – bell peppers, carrots, onions, potatoes, tomatoes. 3 – 4 pieces each;
• spices (cumin, coriander) - one level teaspoon each;
• salt and herbs (dill, tarragon, cilantro, parsley);
• water – 2.5-3 l.

Cooking method:

1. Rinse the lamb and fry in a cauldron in a large amount of fat until the pink tint completely disappears.
2. Add a lot of onions, large pieces of carrots, strips of bell peppers and tomatoes, cut into 2 - 4 pieces (depending on size).
3. Stir with a spatula and, when everything is thoroughly fried, pour in clean water, add salt, close the lid and simmer over very low heat until the meat is cooked.
4. After the required time has passed (it will take 45 - 50 minutes), add potato cubes and spices into the broth.
5. Simmer everything together for another quarter of an hour.
6. The shurpa in the cauldron is ready.

Note! Shurpa must be consumed hot. You cannot wait for the soup to cool, as the fat may rise to the surface and solidify, which will reduce the taste of the dish.

Lamb shurpa on fire

Uzbek soup is one of the most common dishes that are usually prepared in nature. It successfully competes with the usual kebab, since the taste of lamb shurpa on the fire is simply incomparable. Cooked in a camp pot in the fresh air, hearty shurpa perfectly satisfies hunger, pacifies and gives a great mood to everyone present.