Lamb Shurpa Soup with Vegetables and Spices
This Uzbek-style shurpa is a rich lamb soup with potatoes, bell peppers, tomatoes and aromatic spices. The lamb can also be replaced with beef if desired.
Updated : 05 November, 2026
Easy
About 45 min.
Ingredients
600 grams
Lamb
3 tablespoon
Vegetable oil
1
Onions
1
Carrot
4
Potato
2
Bell pepper
1
Tomato
3
Garlic
1.2 liter
Water
0.5 teaspoon
Khmeli-suneli
0.5 teaspoon
Cilantro, coriander
to taste
Cumin
to taste
Laurel leaf
to taste
Parsley
to taste
Basil
to taste
Ground pepper mix
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients and spices needed for the lamb and vegetable shurpa.
Step 2
Place a 3-liter pot over high heat, add 3 tablespoons vegetable oil and heat for about 2 minutes.
Step 3
Cut 600 g lamb into small serving-size pieces. If desired, you can replace the lamb with beef.
Step 4
Add the meat to the hot oil and brown it on all sides over high heat.
Step 5
Cut 1 large onion into half-rings, add it to the meat and cook until translucent.
Step 6
Cut 1 medium carrot into small pieces and add it to the pot.
Step 7
Mix everything well and continue cooking the meat and vegetables over high heat.
Step 8
Pour in 1.2 liters boiling water, partially cover the pot and bring the broth to a boil.
Step 9
Skim off any foam from the surface, partially cover the pot and simmer over low heat for 40–50 minutes, until the meat is tender.
Step 10
Add 4 large peeled potatoes cut in half. Cover, bring the soup back to a boil and cook for about 20 minutes, until the potatoes are nearly tender.
Step 11
Cut 2 bell peppers, preferably red, into fairly large pieces and add them to the pot.
Step 12
Peel 1 large tomato, cut it into small slices or pieces and add it to the soup.
Step 13
Cover the pot and bring the meat and vegetables back to a gentle boil.
Step 14
In a mortar, combine ½ teaspoon Georgian-style herb and spice blend, ½ teaspoon ground coriander and cumin to taste. Crush the spices together with a pestle.
Step 15
Season the soup with salt to taste and add the crushed spice mixture.
Step 16
Add bay leaf to taste and 3 large garlic cloves pressed through a garlic press.
Step 17
Mix everything well and cook for another 5 minutes. Season to taste with a mixture of ground red and black pepper.
Step 18
Ladle the shurpa into bowls, sprinkle with finely chopped fresh herbs and serve hot.
Step 19
The soup is ready to serve.
Author note
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