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

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 use 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 lose little of its flavor properties.
• 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.

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

2 hours 30 minutes

When you are already tired of classic soups, when it is very cold outside, but you want to quickly warm up and provide the body with warmth and calories, hearty first dishes of oriental cuisine become vital. Lamb shurpa is the most widespread soup in Uzbekistan. Rich soup with a huge amount of meat and vegetables. The secret of making tasty lamb shurpa is that it cooks on its own and, like oriental people, does not tolerate fuss. It is important to follow the order of adding the soup components and do this at a strictly defined time, while ensuring a suitable temperature regime.

Let's learn how to cook this hearty soup, and at the same time get in touch with the culture of Uzbekistan.

Lamb shurpa in Uzbek style

Ingredients

How to choose the right ingredients

• Shurpa is, first of all, a meat soup. Therefore, its taste and nutritional value depend on the meat you choose for the soup.
• The softest parts of lamb are ideal for it: loin or shoulder.
• Excellent lamb is elastic to the touch, its fat is snow-white. The yellowness and friability of the fat indicates that this is old meat.
• The smell of meat should be pleasant, without rot or mustiness.
• The younger the meat, the more tender it is. Age can be determined by color: the lighter the meat, the younger it is. The most delicious and tender meat is milk lamb.
• When choosing vegetables, give preference to medium-sized fruits. Vegetables are placed in shurpa in coarsely chopped pieces of approximately similar sizes.
• We will prepare homemade shurpa. This means that we will add all the ingredients raw, without additional frying, and also because the size of the vegetables matters.

Recipe step by step

1st step

Making broth and preparing vegetables.

1. Pour cool water into the pan.
2. Wash the meat and divide into portions.
3. Immerse the meat in water and cook the broth over low heat for at least an hour and a half.
   
4. Skim off foam at all times.
   
5. Wash the carrots, potatoes and onions, peel and divide into large parts: medium carrots - into 3 parts, potatoes - into 4.
   
6. Wash the eggplant and chop it coarsely; there is no need to peel it.
7. Chop the onion finely.
8. Divide the washed tomatoes into 4 parts and remove the stem.
9. Remove the seeds from the bell pepper and cut into large pieces.
10. Remove only those peels from the garlic that separate easily; do not divide it into cloves.

2nd step

Production and serving.
To maintain the temperature regime, use the following advice: once the previous component of the soup has boiled and boiled in it for 3-4 minutes, add the next ingredient, increase the heat, as the boiling process intensifies, reduce the heat, boil and add the next component.

1. Add chopped onion to the prepared broth.
   
2. After the soup with onions has boiled and the onions have slightly simmered in it, add the carrots.
3. After reducing the heat again, add the potatoes, increase the heat.
4. After the potatoes, add the eggplants.
5. Then it’s time to put in the tomatoes.
6. Now it's time for spices: add salt, bay leaf and peppercorns, stir.
7. As soon as it boils, add the bell pepper.
   
8. After a few minutes of boiling all the ingredients together, add the head of garlic.
9. Simmer the soup over low heat for 5-7 minutes.
10. Remove the garlic.
11. Place the soup in a serving plate so that any of the ingredients are included.
    
12. Garnish the dish with finely chopped fresh dill.
    

Video recipe for lamb shurpa

Watch in this short video how a real Uzbek prepares homemade shurpa. Be sure to watch to the end: there are many fascinating facts and secrets.

Lamb shurpa in a slow cooker

How to cook lamb shurpa in a slow cooker? Very simple! Shurpa is perfectly suitable for making in a slow cooker. After all, in it all the components warm up moderately, do not boil over, retain their shape, and at the same time become fragrant and soft. A good recipe for a busy housewife: after all, all the ingredients are cut coarsely, and the manufacturing process in a slow cooker does not require constant attention. We will divide the process into 2 parts. First, let's cook the broth, this will ensure its transparency. Then we add all the vegetables to the broth: the meat will become even softer and will be saturated with all the smells of the vegetables.

Shurpa with lamb in a cauldron in Uzbek style

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A beautiful first course of Uzbek cuisine. Hearty and nutritious soup. Contains many vitamins. Easy to prepare, even a novice housewife can do it.

1 hour 20 minutes Serves 8 Easy

In Asian countries, such a first dish as Shurpa is very popular. It is usually prepared with lamb. This is a typical vegetable soup. Very rich, filling and fragrant. If shurpa is cooked over an open fire, on a campfire or on a special hearth, which is what Asian state cuisine most often uses, the dish will taste simply indescribable. I would like to share with you the most common shurpa recipe, which you can perfectly prepare at home.

Step by step recipe

Prepare all the necessary ingredients in advance and feel free to start making. For lamb meat, it is better to take ribs with fat. The broth will be the most rich and nutritious.

Wash the meat and chop into pieces. Then throw into a cauldron, lightly fry in a small amount of vegetable oil. Then pour boiling water over it and let it simmer over low heat for about 1 hour 20 minutes. It is enough to cook the meat of a young animal for 1 hour.

While the meat is boiling, prepare the vegetables. Take reddish bell pepper (paprika). Remove the stalk and seeds with partitions. Cut in half and wash.

Peel the onions. Leave one head as a whole, and cut the rest with a knife into not very small cubes.

Peel the carrots and cut into large pieces.

Wash the fresh cilantro well and finely chop it.

Wash the tomatoes and cut them in half.

Peel the potatoes and cut them in half, or into several pieces if the tubers are very large.

When the meat is almost ready, throw chopped carrots, a whole onion and tomatoes into the cauldron. Let everything boil for about 15 minutes.

In the next step, add potatoes, bell peppers, chopped onions and herbs. Add coriander and a pinch of cumin. Salt to taste and add dark ground pepper. Boil until the potatoes are ready.

Pour the finished soup - shurpa into bowls and serve. In Asia, for such dishes they use Uzbek national deep cups, which are called kasa. Serve the soup with hot pepper, garlic, and bitter pepper. The dish is simply delicious. Perfect for both lunch and dinner. Although it belongs to the first courses, it contains a large set of vitamins, is very satisfying and nutritious and can be served without a second course. In Asian countries, you can taste shurpa in any cafe. Cook for your family, treat your friends. From time to time, shurpa is prepared immediately as a spicy dish, adding a pod of hot pepper to the broth. But this is not for everyone. Together with paprika, you can add greenish or yellowish bell pepper. Everything is at your discretion. Bon appetit!

Lamb shurpa in Uzbek recipe with photo

Uzbek cuisine has a lot of recipes for first courses, which turn out rich and nutritious. They differ significantly from dishes of Russian cuisine not only in taste, but also in smell. And all because there is some kind of balance in them. Their difference is that almost always a lot of vegetables and seasonings are added to the dishes along with the meat. Lamb shurpa is familiar to almost everyone; it is the first dish that is popular not only in Uzbekistan, but also in Russia. If you visit any establishment of Central Asian cuisine, then the first place on the first course menu will be lamb shurpa. Specifically made from lamb, the soup comes out tasty, rich and fragrant. It gives shurpa a specific taste and smell.

A few secrets of making shurpa; vegetables should be chopped coarsely, and meat should be fried in advance. Use meat for shurpa with bone. It is better to cook shurpa in a cauldron so that you can fry the meat without transferring it from pan to pan. I also recommend trying out how delicious the Azerbaijani Hamrashi soup is.

To make lamb shurpa you will need:

• lamb-500 gr;
• tail fat - 100 grams or vegetable oil for frying meat;
• potatoes-500 gr;
• tomatoes - 4 pieces;
• onions - 4 pieces;
• sour apples - 2 pieces;
• reddish hot pepper - 1 piece;
• dill-1 bunch;
• cilantro-1 bunch;
• bay leaf - 4 pieces;
• salt.

Lamb shurpa step by step recipe

Preparation of goods for shurpa

Rinse the lamb under running water and dry with cardboard towels. Peel onions and potatoes. Wash the tomatoes and make a cross cut at the bottom. Place them in boiling water for 1 minute. Then pull it out and remove the skin. Coarsely chop all vegetables for shurpa.

Lamb shurpa manufacturing process

Fry the lamb on the bone in hot tail fat or vegetable oil. Then add coarsely chopped onion, stir and continue frying. All these manipulations must be done over high heat. After the onions, add coarsely chopped and peeled tomatoes and continue to fry. The next ingredient, potatoes, cut into large pieces, we send them to fry after the tomatoes. Roasting lasts about 5-10 minutes. Salt and pepper all this splendor, add 2-2.5 liters of water. The water should be 5 cm higher than the vegetables and lamb. Bring the shurpa with lamb to a boil and reduce the heat. Cover the cauldron with a lid and cook for 1 hour over low heat.

While the shurpa with lamb is cooking, finely chop the cilantro and dill. And hot peppers and sour apples in slices. After an hour, add sour apples and pepper. Cook for another 15 minutes, then add the herbs and bay leaf. Cook for 5 minutes, turn off the cauldron and let the shurpa brew for about 15 minutes. We gather the family at the table and pour the fragrant, tasty and rich shurpa with lamb into plates.