Khorezmian Shurpa
A fragrant and deeply flavorful lamb soup originating from the Khorezm region, characterized by its rich broth, tender lamb, and a generous amount of fresh herbs and vegetables. This shurpa is lighter than some other Uzbek soups but packed with aromatic spices.
🧂 Ingredients
- 1 kg Lamb(bone-in, such as shoulder or shank)
- 3 liters Water
- 2 large Onions(quartered)
- 3 medium Carrots(cut into large chunks)
- 4 medium Potatoes(peeled and quartered)
- 2 medium Tomatoes(quartered)
- 5 cloves Garlic(whole)
- 2 Bay leaves
- 1 tsp Black peppercorns
- to taste Salt
- 0.5 cup Fresh dill(chopped)
- 0.5 cup Fresh cilantro(chopped)
- 0.25 cup Fresh parsley(chopped)
- 2 Green onions(chopped, for garnish)
👨🍳 Instructions
- 1
Rinse the lamb pieces under cold water. Place the lamb in a large stockpot and cover with cold water. Bring to a boil over high heat, then immediately reduce heat to low and skim off any foam or impurities that rise to the surface.
💡 Tip: Skimming is essential for a clear broth. - 2
Add the quartered onions, bay leaves, and black peppercorns to the pot. Cover and simmer gently for 1.5 hours, or until the lamb is very tender.
💡 Tip: Low and slow simmering develops the best flavor. - 3
Remove the lamb from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids (except the lamb).
💡 Tip: A clean broth is key to a good shurpa. - 4
Once the lamb is cool enough to handle, remove the meat from the bones and cut it into bite-sized pieces. Discard the bones.
- 5
Return the strained broth to a simmer. Add the carrots, potatoes, and whole garlic cloves. Cook for about 20-25 minutes, or until the vegetables are tender.
- 6
Add the quartered tomatoes and the shredded lamb meat back into the pot. Season with salt to taste. Cook for another 10 minutes to allow the flavors to meld.
- 7
Stir in the chopped fresh dill, cilantro, and parsley just before serving. Ladle the shurpa into bowls, ensuring each serving has lamb and plenty of vegetables.
💡 Tip: Adding herbs at the end preserves their fresh flavor and aroma. - 8
Garnish with chopped green onions.
💡 Tip: Green onions add a fresh, sharp contrast.
💡 Pro Tips
- ✓Using bone-in lamb adds significant depth and richness to the broth.
- ✓For a spicier kick, add a whole chili pepper to the broth during simmering.
- ✓This soup is excellent served with fresh Uzbek bread (non).
🔄 Variations
- Add a small amount of finely diced turnip along with the potatoes and carrots.
- Some variations include a small amount of chickpeas for added texture and protein.
- A pinch of ground cumin can be added for a subtle earthy note.