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Shurpa Kurgak
Uzbek Chicken Soup
A hearty and flavorful chicken soup, Shurpa Kurgak is a comforting Uzbek classic, often prepared with tender chicken pieces, vegetables, and aromatic herbs.
ð§ ææ
- 1.5 kg Whole chicken(cut into serving pieces)
- 2 large Onions(quartered)
- 3 medium Carrots(cut into large chunks)
- 4 medium Potatoes(peeled and quartered)
- 2 medium Tomatoes(quartered)
- 1 large Bell pepper(seeded and quartered (any color))
- 4 cloves Garlic(peeled)
- 0.5 bunch Fresh dill(chopped)
- 0.5 bunch Fresh parsley(chopped)
- 2 Bay leaves
- 1 tsp Black peppercorns
- to taste Salt
- 2.5 liters Water
ðšâð³ äœãæ¹
- 1
Place chicken pieces in a large pot. Add quartered onions, carrots, potatoes, tomatoes, bell pepper, garlic cloves, bay leaves, and black peppercorns. Cover with water.
- 2
Bring to a boil over high heat, then reduce heat to low, cover, and simmer for at least 1 hour, or until chicken is very tender and vegetables are cooked through. Skim off any foam that rises to the surface during the first 30 minutes.
- 3
Season generously with salt to taste. Continue to simmer for another 15-20 minutes to allow flavors to meld.
- 4
Remove bay leaves. Ladle the soup into bowls, ensuring each serving gets chicken and vegetables. Garnish generously with fresh chopped dill and parsley.
ð¡ ããã®ã³ã
- âFor a richer broth, you can use chicken parts with bones.
- âAdjust the amount of vegetables to your preference.
- âServe with fresh Uzbek bread (non).
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- Add a pinch of cumin for an extra layer of flavor.
- Include other root vegetables like parsnips or turnips.