Shurpa In Uzbek - Recipe With Photo

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Shurpa In Uzbek - Recipe With Photo
Shurpa In Uzbek - Recipe With Photo

Video: Shurpa In Uzbek - Recipe With Photo

Video: Shurpa In Uzbek - Recipe With Photo
Video: Узбекская шурпа ? Съедается подчистую!!! ? Uzbek shurpa 2023, June


Lamb with bones - 600 g

Potatoes - 5 pcs.

Onions - 60 g

Carrots - 60 g

Celery - 40 g

Tomato paste - 1 tablespoon

Bay leaf - 2 pcs.

Peppercorns - 8 pcs.


Oil for frying - 1 tablespoon

Salt to taste

  • 144 kcal
  • 1 hour
  • 1 hour

Photo of the finished dish

Step by step recipe with photo

Shurpa in Uzbek can be both everyday and delicious, but always a hearty dish. In each locality, it is prepared in its own way, bringing its own flavor to the national Uzbek dish.

Shurpa is a kind of soup that came to us from the East. Having cooked the shurpa thicker, you can use it as a sauce for rice or noodles, make the broth more savory and thinner - and serve it as a soup (that's how I like to cook), you can divide the shurpa into the first (broth) and the second (meat with a side dish). A lot of finely chopped greens are added to the finished shurpa in Uzbek: dill, parsley, and cilantro if desired. Spicy lovers add more hot pepper to the dish.

It is customary in our family to cook shurpa as the first dish, and it is not always necessary to put a lot of meat. The main thing is a rich broth, and you can get it by taking lamb or beef on the bones. Add lots of roots for the aroma of the broth.

So, to prepare shurpa, we will prepare lamb with bones, potatoes, onions, carrots, celery, tomato paste, bay leaves, peppercorns, herbs, oil for frying, salt.

Prepare vegetables.

Chop vegetables coarsely.

For cooking, it is better to take a cauldron or a saucepan with a thick bottom - everything is pre-fried. Heat oil and fry meat with bones. Add onion first, fry quickly over high heat.

Add carrots and celery and fry.

Add tomato paste.

Fry, add water, bring to a boil and simmer for half an hour.

Peel and chop the potatoes coarsely.

Add potatoes to soup. Cook until the potatoes are tender with a slow boil.

At the end, add bay leaf and peppercorns, salt.

In 10 minutes, the shurpa in Uzbek is ready. Serve with fresh herbs (dill, cilantro, parsley).

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