Shurpa

Ingredients

Meat

• 1.2 kglamb on the bone, in large pieces
• 150 glamb fat tail, kurdyuk, optional

Broth

• 3 litreswater
• 1onion, whole
• 2bay leaves
• 1 tsppeppercorns
• salt

Vegetables

• 6small potatoes, whole
• 3carrots, in thick chunks
• 2onions, sliced
• 2tomatoes, quartered
• 1green pepper
• 1turnip, optional

To finish

• a large handful of coriander, dill and parsley
• 1 tspground cumin
• black pepper

To serve

• non, the Uzbek bread
• raw onion rings with sumac
• green tea

Directions

1. Put the lamb in a large pot and cover it with cold water. Start in cold water rather than hot, which draws the flavour out into the broth instead of sealing it into the meat.
2. Bring it slowly to a boil over a medium heat. Now skim off the grey scum as it rises, and keep at it for the first fifteen minutes.
3. Skim it while it is still a coherent raft on the surface. Add the whole onion, bay and peppercorns once it is clean. Now turn it down until barely a bubble breaks the surface.
4. Simmer for 1 hour 30 minutes until the lamb is completely tender. Add salt in the last half hour. Skim the fat occasionally, but leave a good amount of it. Now add the vegetables in large pieces: whole small potatoes, thick chunks of carrot, quartered tomato.
5. Keep everything large. Add the sliced onions and the green pepper. Simmer a further 25 to 30 minutes until the potatoes are tender. Test with a skewer rather than boiling them until they break up.
6. Add the cumin near the end, which is the spice that makes it Uzbek rather than generic. Taste the broth and season it properly, because it is a thin clear soup and it shows every fault.
7. Lift the meat and vegetables out onto a platter and serve that first, with bread and sharp raw onion. The broth should be clear and golden and taste strongly of lamb.

Technique

• Kaynatma shurpa is the clear boiled version and kovurma shurpa the fried one.
• Tajik shurbo adds chickpeas and Kyrgyz shorpo is nearly identical to this.
• Fat-tail sheep fat gives the characteristic flavour and is worth including.

Substitutions

• Lamb shoulder or neck on the bone.
• Beef shin, which needs a longer simmer.

Variations

• Kovurma shurpa, with the meat fried first.
• With chickpeas, closer to Tajik shurbo.
• With quince, added in autumn.

History

Clear lamb and vegetable soup, the usual first course at an Uzbek table.

Frequently asked questions

What is Shurpa?

Shurpa is a soup & stew from Uzbekistan: long-simmered lamb and vegetable soup. Clear lamb and vegetable soup, the usual first course at an Uzbek table.

How long does Shurpa take to make?

Shurpa takes 20 min of preparation and 2 hr of cooking. The recipe makes 6 servings. It is rated easy to make.

What can I substitute in Shurpa?

Yes, within limits. Lamb shoulder or neck on the bone. Beef shin, which needs a longer simmer.

What is the most important thing to get right in Shurpa?

Put the lamb in a large pot and cover it with cold water. Start in cold water rather than hot, which draws the flavour out into the broth instead of sealing it into the meat.