Lamb shurpa - 9 homemade savory recipes

Lamb shurpa - 9 homemade savory recipes

The famous lamb shurpa according to recipes with various compositions and manufacturing techniques awaits you in this catalog with step-by-step photos and videos. Find out the secrets and tricks of this dish, tips on how to make it the most delicious. Read more...

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2. Best selections
3. Soups first courses
4. Soup with meat
5. Shurpa soup
6. Lamb shurpa

• Soups first courses
• Dishes with carrots
• Dishes with potatoes
• Meat and meat products
• Dishes with tomatoes
• Dishes with bell pepper
• Potato with meat
• Dishes with lamb
• For dinner
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Soup with meat
• Dishes with onions
• Potatoes with tomatoes
• Tomato soup
• Meat with onions
• Potato soup
• Bell pepper with onion
• Lamb soup
• Asian cuisine
• Recipes without butter and margarine

How to cook lamb shurpa: the best recipes with photos

An ordinary, traditional dish of oriental cuisine, which eventually came to be called shurpa, was constantly cooked with lamb meat. It owes its name to the ancient Turkic “chobra”, which means “brew”. In the process of culinary evolution, many branches have formed from the dish, with different names, cooking technologies and composition of ingredients.

The 5 most commonly used ingredients in lamb shurpa recipes:

So, in Afghanistan, where it is called “shorwa”, it is cooked in beef with potatoes and beans for at least 2 hours. In Romania and Moldova, where it is understood as “chobra”, in addition to those listed, other vegetables and various types of meat are added to the soup. It is believed that properly cooked chobra supports the immune system and is especially effective against seasonal colds.

In Arab countries, the dish is also known as “shorba”. The Arabs attribute Persian roots to it. If you translate it into Russian, you get something like “salty thick soup”, or just “soup”. In addition to those listed, lamb shurpa recipes are included in the national cuisines of Uzbekistan, Turkey, Kyrgyzstan, Kazakhstan, India, Iran, North Africa, Central and Eastern Europe, Central Asia, and the Middle East. In a number of regions of the Russian Federation, it is intensively prepared, called as we are more accustomed to - shurpa.

5 lowest-calorie lamb shurpa recipes:

Depending on the composition of the goods, shurpa can be classified as either a first or second course. In other words, in fact, this is a rich soup, which does not contain a lot of water, or a liquid stew. They use any lamb for it, but the meaty part with bone and a minimum of fat is preferable. Because fat tail fat is intended here for frying vegetables.

It’s striking that shurpa will look different in different parts of the country. In some places it is prepared as a light, watery aperitif, with a minimum of vegetables and homemade noodles. And in some places it is a solid, austere main, nutritious dish, in which, as they say, the spoon is worth it.

How to cook lamb shurpa in Uzbek style at home according to a step-by-step recipe with photos

For many centuries, Shurpa has been one of the main dishes of oriental cuisine. It is served in ordinary cafes and unique restaurants. And naturally, every family loves to cook it. This soup calms the nerves and adds strength, warms in cool weather and relieves hunger. Shurpa was constantly considered in the east as a cure for almost all diseases. Absolutely, this is a soup that is boiled with a huge amount of meat and whole vegetables. You can eat any kind of meat, but it is usually prepared specifically with lamb.

Because the dish is considered the state dish for almost all eastern peoples, there are many options for its preparation. I will tell you how to cook lamb Shurpa in Uzbek style.

Recipe for making lamb shurpa

Ingredients

How to choose ingredients

• It is important to choose the right spices and seasonings. Be sure to take at least some type of ground and fresh pepper. Basil and dill, cumin and cumin will not be superfluous.
• The base of the dish is lamb. It is better to take it chilled or fresh frozen. This will make it easier to find the quality and freshness of the meat. Also, choose meat with a layer of fat so that the Shurpa comes out rich. Brisket, drumstick, and ribs are perfect.
• An indispensable condition for classic Shurpa is the presence of onions, and in large quantities. In addition to onions, you need bell peppers, tomatoes and garlic.

Step-by-step production

1. Place 500 g of diced meat in a saucepan with 2-3 liters of cool water.
   
2. Salt the broth and bring to a boil. During boiling, it is imperative to remove the foam.
   
3. After an hour and a half, add 150-200 g of onion, chopped into half rings, and cook over low heat.
   
4. Cut 200 g of carrots into small circles.
   
5. As soon as the meat and onions begin to boil, we immediately throw in all the carrots. Cook for another 10 minutes.

Video recipe

Treat yourself and your loved ones with a tasty and rich soup cooked in a cauldron over a fire, watch the detailed video recipe for Lamb Shurpa. The highlight will be the addition, in addition to other seasonings, of real jambul.

Lamb shurpa in a slow cooker

Ingredients

Step-by-step production

1. Place 1000 g of lamb into a multicooker bowl with 3 liters of cool water. A little pepper.
   
2. Take 100 g of ordinary onions. We make transverse cuts and also pour them into the bowl with the potatoes.
3. Turn on the “Soup” program and watch for the formation of foam. After removing the foam, leave the broth to cook for about an hour.
   
4. Salt the almost finished broth.
5. Coarsely chop 400 g of potatoes. Add to the broth.
   
6. Chop 150 g of carrots into small pieces and also put them in a slow cooker.
   
7. Peel 100-150 g of bell pepper and chop into thin strips. Add to the rest of the ingredients.
   
8. Remove the boiled onion from the multicooker.

Video recipe

In the video you can find out the secrets of the usual preparation of fragrant Shurpa from the chef. One of the secrets is the introduction of a multicooker.

What to serve shurpa with

• Shurpa is served as the first course, hot and seasoned with sour cream.
• Apart from adding herbs during cooking, garnish with herbs before serving and enjoy a hearty and savory lunch.
• For contrast, you can add apples, corn, and even fruit to taste.

Conventional Manufacturing Tips

• Shurpa can be cooked from various types of meat. In addition to the usual recipe, you can cook beef Shurpa. If desired, combine a number of types of meat. Chicken or pork are best suited for this.
• For the richest soup, cook the meat longer after boiling, but then it will slightly lose its taste.
• Add as many different greens as you like during cooking. Tarragon, thyme, arugula, cilantro. None of them will spoil Shurpa.

Other manufacturing options

The next recipe is very similar to a soup, or more like a gravy, depending on who you like, this is Central Asian beef Lagman with ready-made noodles and a special sauce, everyone will like it without exception. Ready-made noodles instead of homemade noodles significantly reduce cooking time. Also, for a quick lunch, I advise you to cook Lagman in a slow cooker. The main thing is to remove the foam when boiling meat. If you use a pressure cooker or don’t want to waste time on broth, then pureed mushroom soup will not take much time and will amuse everyone at the dinner table with its unique taste.

4 recipes for making lamb shurpa

Shurpa is understood as a rich broth of a thick mixture with a significant number of vegetables. The dish is very popular, but not everyone knows how to cook lamb shurpa correctly. There are quite a few recipes, namely over a fire in a cauldron or at home. Let's take a look at the more worthy options in order of priority.

Lamb shurpa: “classic”

Shurpa soup is usually prepared from lamb; the traditional recipe implies the amount of ingredients for a 3-liter pan.

• potatoes - 500-550 gr.
• carrots - 1 pc.
• garlic cloves - 4 pcs.
• onion - 1 pc.
• lamb on the bone - 0.7 kg.
• sweet pepper - 2 pcs.
• tomato paste - 40 gr.
• tomatoes - 3 pcs.
• water - 1.8 l.
• greens - in fact
• laurel - 3 pcs.

Before you cook shurpa, decide on what you will fry the ingredients on. A traditional lamb dish is cooked in fat, but if you don't have it, use vegetable oil.

1. Wash and dry the meat on the bone. The base is a leg of lamb or ribs, but some people use the breast or neck. Use your discretion.

2. Take a cauldron or other thick-bottomed pan, but not enameled. Heat fat or vegetable oil in a fireproof container. Fry the pieces of meat over medium or high heat to get an appetizing crust and juiciness of the meat itself.

3. Pour filtered water into the container and reduce the power of the stove. Because you need to cook shurpa in clear lamb broth, do not add salt to the water. Salt is added at the final step. It is important to get rid of the foam cap in time so that it does not spoil the appearance of the dish.

4. The duration of cooking young lamb is 30-40 minutes, but it all depends on the age of the animal. Check doneness with a fork. Then remove the meat from the broth, cool and remove from the bone (you don’t have to do this). Let's move on.

5. Wash and rinse the carrots, chop into medium-thick circles (5-6 cm). Send it to boil in the broth, add the potatoes chopped into 4 pieces. Chop the meat and return it to the broth after the carrots are cooked.

6. Chop the onion into 4-6 pieces and add to the soup. While all the ingredients are ready, peel the bell pepper and chop it coarsely. Rinse the tomatoes, remove the skin (you don’t have to do this), cut into cubes and add to the pan along with the pepper.

7. How to properly cook shurpa using a wonderful and rich lamb broth? Just add tomato paste to give the soup a red color. Also at this step you can add pepper, salt to the dish, and add bay leaves.

8. Shurpa is a pharmaceutical first course, so adding various spices would be prohibitive. Usually the soup is accompanied by cilantro, basil, coriander, and cumin.

9. Now peel and chop the garlic cloves with a knife, chop the green stuff. Because you can prepare classic lamb shurpa in a variety of different ways; some add garlic cloves completely (at your discretion).

10. After adding the garlic and herbs, you need to boil the soup for almost 6 more minutes and you can turn it off. Before tasting, it is better to let the shurpa sit under a towel for half an hour or more.

Lamb shurpa over a fire in a cauldron

This recipe is designed for a huge family, so all the ingredients grow proportionally.

• carrots - 4 pcs.
• tomatoes - 5-6 pcs.
• young potatoes (for boiling completely) - 1-1.1 kg.
• chopped lamb - 1.6 kg.
• garlic cloves - 6 pcs.
• onions - 5 pcs.
• sweet sand - 20 gr.
• tomato paste - 0.1 kg.
• parsley with dill - 0.5 bunch each
• spices (any) - to your taste

Because you can prepare the most delicious lamb shurpa not only at home, we want to offer you a variation on the fire in a cauldron. We hope that the recipe will be useful!

1. The lamb needs to be washed and chopped into moderately large slices. Then the oil or fat is heated in a cauldron over a fire, the meat is lowered into the container and fried until golden brown.

2. Before preparing lamb shurpa using this method, you need to wash and cut the vegetables into large pieces, then add them to the meat in the cauldron. The onions are chopped into rings, and the garlic cloves are sent whole.

3. Mix the ingredients without covering the fireproof container. After 5 minutes, pour in a little clear water, add tomato paste and sugar.

4. Simmer lightly and wait until it boils. Remove the foam cap. Then sprinkle with pepper, season with spices, and salt.

5. Note the time, the shurpa is boiled over the fire within 1 hour from the moment of boiling. A quarter of an hour before the end of simmering, add chopped herbs and let them simmer for another 10 minutes. The soup is ready!

Lamb shurpa with chickpeas

Because you can prepare savory shurpa using different methods, it’s worth looking at them all. A lamb dish can turn out especially tasty if you add unusual ingredients to the recipe.

• lamb thigh - 0.8 kg.
• chickpeas - 0.2 kg.
• fat tail fat - 45 gr.
• onion - 0.5 kg.
• tomatoes - 240 gr.
• potatoes - 0.3 kg.
• ground coriander - 1 gr.
• carrots - 0.2 kg.
• sweet pepper - 260 gr.
• zira - 1 gr.
• greens - in fact
• vegetable oil - 140 ml.

With the right approach, lamb shurpa is not so difficult to cook. The manufacturing recipe is quite clear. So let's get started.

1. Sort out the chickpeas, wash and soak in warm water. It is better to perform this function the day before preparing the dish. In the allotted time, the chickpeas will increase a couple of times. Therefore, water must be poured in large quantities (about 1 liter).

2. Wash and chop the meat into 8 portions. They will turn out quite large. Peel the onion and chop into half rings. Cut the bell pepper into thin bars and chop the carrots into small cubes.

3. Cut the tomatoes and pour boiling water over them. This procedure will effortlessly help you get rid of the shell. Chop the tomatoes into cubes. Pour oil into a cauldron and heat. There should be bluish smoke. Send the meat to fry until golden.

4. Stir the onion into the lamb. Pass it until transparent. The fire power must be at maximum. Because you need to cook shurpa according to the traditional method from lamb, when the onion is browned, throw in the carrots. Fry the food for another 5 minutes.

5. After the allotted time, add sweet peppers and tomatoes to the main mixture. Fry them for about 3 minutes. Set the burner power to the middle. Simmer the dish for 10-12 minutes. At the same time, wash the chickpeas in a colander.

6. Pour 2 liters into the pan with the main ingredients. water and add peas. Chop the tail fat there (you don’t have to add it). Expect it to boil. Now turn the burner to low. Open the lid slightly and simmer the food. The broth should not boil.

7. Cook the dish for about 1.5 hours. The peas should be one hundred percent softened. A little bubbling is acceptable. At the same time, peel and cut the potatoes into cubes.

8. Add your favorite spices to the shurpa. Simmer food until potatoes are made. 5 minutes before the end, add 2 bay leaves.

9. Turn off the stove and wait for infusion. Decorate with greens. The shurpa recipe turned out to be quite interesting. A lamb dish at home will please your loved ones.

Lamb shurpa at home in a cauldron

Before preparing shurpa, make sure that you have all the necessary ingredients. A lamb dish would not be complete without the addition of a cauldron.

• fatty lamb - 0.6 kg.
• fat tail fat - in fact
• tomatoes - 4 pcs.
• carrots - 2 pcs.
• potatoes - 5 pcs.
• onion - 2 pcs.
• sweet pepper - 2 pcs.
• spices - to your taste
• water - 3 l.

To understand how to cook shurpa, you need to familiarize yourself with the traditional recipe. Lamb soup in a cauldron at home will turn out no worse than at a campfire.

1. Melt the lard in a cauldron; there should be quite a lot of it. Next, fry the pieces of meat. Lamb must lose its pinkish color by one hundred percent.

2. Chop the onion and place in a container. Chop all the vegetables into random pieces. Send them, not counting the potatoes, to fry in a cauldron. After this, add water and add spices.

3. Cover the container with a lid and simmer over low heat. Expect the meat to be fully cooked. The procedure will take 50 minutes. Now throw in the potatoes. Simmer for another 15 minutes.

4. Preparing shurpa is not as difficult as it might seem at first glance. Lamb soup in a cauldron should only be eaten hot. After steeping the dish, serve it to the table, garnished with herbs.

When deciding how to cook shurpa, familiarize yourself with all the intricacies. In any case, the lamb dish turns out to be very tasty. According to tradition, such soup must be prepared in a cauldron. Feel free to add minor ingredients. Use your favorite spices to achieve an extraordinary taste and smell.

Lamb shurpa

Ingredients

Lamb meat – 500 g (preferably with bones);

Potatoes – 4 pcs.

Bell pepper – 2 pcs.

Hot chili pepper – 2-3 pcs.

Onions – 1-2 pcs.

Chickpeas – 300 g (already soaked)

Garlic – 3 cloves

Coriander – 0.5 tsp

Ground red pepper - to taste

• 137 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

Shurpa is a famous dish of Uzbek cuisine; not a single feast or even a wedding can do without it. It can be fried and boiled. I would like to introduce you to the most dietary, boiled shurpa, which is widespread in Uzbekistan. For shurpa, lamb is usually used - this is a classic, but it can also be prepared with beef. There simply cannot be any other options, this is a Muslim dish)). What distinguishes shurpa from other soups is the rich broth that simmers for a long time, the large cutting of vegetables and, of course, the introduction of Uzbek seasonings. Chickpeas are often added to shurpa, but you can cook it without them. Such soup will even raise the dead, heal the sick, and feed the hungry.

The following products will be useful to us:

Wash the meat and add cool water, put on fire and cook for 15 minutes.

Then add soaked and swollen chickpeas, whole chili pepper and cook together with the meat for more than an hour.

Then add the onion, cut into thin half rings, and add salt. Cook for another hour until the meat is cooked and soft.

Cut the carrots into large rings and add to the soup half an hour before readiness along with the potatoes.

Cut the potatoes into halves or quarters if they are large.

Cut the bell pepper into large pieces. Add it 20 minutes before it is ready.

Cook for another 20 minutes.

Cut the tomatoes into small cubes, peel and crush the garlic.

Add tomatoes and garlic 5 minutes before cooking. Add cumin and other spices. Chop the greens and put part of it in the soup, add the rest to the plates when serving.

Pour the finished shurpa into the tills, add the meat and sprinkle with the freshest herbs. Serve with fresh flatbreads.