Uzbek Shurpa - Lamb and Vegetable soup
It is easy to make, yet brings out so many layers of flavour. It’s scrumptious, warm, satisfying and spiced just enough to give a hint of warmth while letting the lamb be the star of this dish.
It’s still the season for soup right now…when the weather is changing and chopping its course every day. One of our favourite soups for weather like this is Uzbek Shurpa – Lamb and Vegetable soup. It is easy to make, yet brings out so many layers of flavour. It’s scrumptious, warm, satisfying and spiced just enough to give a hint of warmth while letting the lamb be the star of this dish.
This soup is inspired by one I had many years ago on my trip to Tashkent, lunchtime at a lovely little cafe served with flat shashlik skewers and freshly baked bread. I still remember it like it was yesterday.
Tashkent is the capital city of Uzbekistan. It’s known for its many museums, bazaars and its mix of modern and Soviet-era architectural heritage. The food is delicious too.
Now Shurpa can be cooked when you have a few hours to spare, by just putting together all the ingredients in an ovenproof dish with enough water (see recipe), covering and slow-cooked at 180°C for a couple of hours. Or if you are a busy parent like me, you can cook my adaptation of it in no time by using a pressure cooker…. with no compromise on taste, I promise you.
You can also easily substitute the vegetables for your favourite veggies, or if you follow Keto, potatoes chickpeas and carrots can be substituted with cauliflower, spinach and green beans.
This soup is inspired by one I had many years ago on my trip to Tashkent, lunchtime at a lovely little cafe served with flat shashlik skewers and freshly baked bread. I still remember it like it was yesterday.
Tashkent is the capital city of Uzbekistan. It’s known for its many museums, bazaars and its mix of modern and Soviet-era architectural heritage. The food is delicious too.
Now Shurpa can be cooked when you have a few hours to spare, by just putting together all the ingredients in an ovenproof dish with enough water (see recipe), covering and slow-cooked at 180°C for a couple of hours. Or if you are a busy parent like me, you can cook my adaptation of it in no time by using a pressure cooker…. with no compromise on taste, I promise you.
You can also easily substitute the vegetables for your favourite veggies, or if you follow Keto, potatoes chickpeas and carrots can be substituted with cauliflower, spinach and green beans.Ingredients
- 1 lb lamb shoulder or mutton shoulder on the bone
- 2 tbsp olive oil
- 1 medium onion sliced
- 2-3 medium tomato halved
- 1 medium carrot chopped
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 stick celery chopped
- 2 potatoes cut in fours
- 1 cup precooked, drained chickpeas (optional) optional
- salt and pepper to taste
- 2-3 garlic cloves whole
- 1 tbsp paprika
- 1 tsp cumin
- 1 tsp fresh rosemary (optional)
- 1 handful fresh coriander and more to garnish finely chopped
- 1 bay leaf
- 1 tbsp tomato puree
- 1-2 stock cube
- 8-9 cups water chicken or beef
Instructions
- In a deep pan add oil and meat. Stir fry it for a few minutes to brown. Add 4 cups of water.
- Add salt, pepper and whole garlic cloves. Skim off any foam and bring it to a boil. if you are cooking in a regular pot cover and cook until the meat is fork tender. If using a pressure cooker cover and cook for 7-8 minutes or until the meat is cooked and tender.
- While the lamb is cooking away, cut vegetables and stir fry all of them except tomatoes for a couple of minutes in a frying pan with 1 tbsp oil on medium heat. (see video)
- Add the stock cube, salt, pepper, tomatoes, paprika, cumin, bay leaf and rosemary.
- Tip the veggies into the broth, add the remaining 4 cups of water, tomato pure and chopped coriander. Stir well and cook for a further 1 minute in a pressure cooker or another 15-20 minutes in a regular pan until the potatoes are almost done.
- Finally, add the chickpeas and let them simmer for a minute or so to warm them through. Turn off the heat, garnish with chopped coriander and serve hot with your choice of bread. Or on its own if you are on a diet.
