Shurpa

Uzbek Shurpa (Lamb and Vegetable Soup)

A hearty Uzbek lamb soup simmered slowly until the meat is tender and the broth is rich and clear. It is a meal in itself, traditionally served in large bowls with the meat and vegetables left in the broth.

Prep

20 min

Cook

150 min

Total

170 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •1000 g (2¼ lb) lamb or mutton on the bone, shoulder or neck, cut into large chunks; bone-in gives the best broth
• •2000 ml (8 cups) cold water
• •3 whole yellow onions, 2 sliced, 1 halved for the broth
• •3 whole carrots, peeled and cut into thick batons or rounds
• •500 g (1 lb) potatoes, peeled and cut into large chunks
• •2 whole ripe tomatoes, peeled and chopped, or 200 g / 7 oz tinned chopped tomatoes
• •1 whole sweet red pepper, optional, seeded and sliced; regional variation
• •2 whole bay leaves
• •6 whole black peppercorns
• •15 ml (1 tbsp) vegetable oil or lamb fat
• •12 g (2 tsp) salt, to taste, add gradually
• •30 g (1 cup) fresh parsley or dill, roughly chopped, to finish

Steps

1. 1 Rinse the lamb chunks under cold running water and place in a large heavy pot or Dutch oven. Cover with the cold water and bring slowly to a boil over medium-high heat.
2. 2 As the water heats, skim off the grey foam that rises to the surface with a slotted spoon. Do this diligently for the first 10 minutes to keep the broth clear.
3. 3 Once boiling and skimmed, add the 2 halved onions, bay leaves and peppercorns. Reduce the heat to low, part-cover, and simmer gently for 60 minutes. The broth should barely bubble, never a rolling boil.
4. 4 While the lamb simmers, heat the oil in a separate frying pan and cook the 2 sliced onions over medium heat for 8-10 minutes until soft and lightly golden. Set aside.
5. 5 After 60 minutes, remove and discard the onion halves. Add the carrots, potatoes, fried onions, tomatoes (and red pepper if using) to the pot.
6. 6 Season with salt, stir gently, and simmer uncovered for a further 45-60 minutes, until the lamb is completely tender and pulls away from the bone easily, and the potatoes are cooked through. The lamb should reach an internal temperature of at least 90°C / 195°F for fall-apart tenderness.
7. 7 Taste and adjust the salt. The broth should be rich but still clear; if it has reduced too much, add a little boiling water.
8. 8 Ladle into large deep bowls, making sure each serving gets meat, potato and carrot. Scatter with chopped parsley or dill and serve piping hot, with Uzbek non (flatbread) on the side.