Name: Uzbek Lamb Shurpa (Sho’rva)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: 2 lbs lamb on the bone (shoulder, shank, or neck); 10 cups cold water; 2 medium onions, one halved, one sliced; 3 cloves garlic, peeled; 1 tsp whole black peppercorns; 1 bay leaf; Salt, to taste; 3 carrots, peeled and cut into large chunks; 3 potatoes, peeled and halved or quartered; 1 bell pepper, halved and deseeded (optional); 2 tomatoes, halved or quartered; 1 turnip or parsnip, peeled and quartered (optional, for sweetness); 1 small chili pepper, whole (optional); 1 bunch fresh cilantro or parsley, chopped; 1 tsp ground cumin (optional but traditional in some regions); 1 tbsp tomato paste (optional for a richer color and deeper taste); Fresh lemon or vinegar, for optional acidity

DifficultyBeginner

CategoryLamb, Meat, Soups

Uzbek Lamb Shurpa is a rustic and deeply nourishing Central Asian soup, treasured for its slow-simmered broth, tender lamb, and hearty chunks of vegetables. It's rich in flavor yet simple in its execution—a dish meant to warm the soul, often served during feasts and gatherings in Uzbekistan and neighboring countries.

Yields6 Servings

Prep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins

Lamb & Aromatics

2 lbs lamb on the bone (shoulder, shank, or neck)

10 cups cold water

2 medium onions, one halved, one sliced

3 cloves garlic, peeled

1 tsp whole black peppercorns

1 bay leaf

Salt, to taste

Vegetables (hearty and classic)

3 carrots, peeled and cut into large chunks

3 potatoes, peeled and halved or quartered

1 bell pepper, halved and deseeded (optional)

2 tomatoes, halved or quartered

1 turnip or parsnip, peeled and quartered (optional, for sweetness)

1 small chili pepper, whole (optional)

To Finish

1 bunch fresh cilantro or parsley, chopped

1 tsp ground cumin (optional but traditional in some regions)

1 tbsp tomato paste (optional for a richer color and deeper taste)

Fresh lemon or vinegar, for optional acidity

Start the Broth

Place lamb in a large pot with cold water. Bring to a gentle boil.
Skim foam carefully as it forms—this is key for a clear broth.
Add the halved onion, garlic, peppercorns, bay leaf, and a big pinch of salt.
Reduce heat to low, cover partially, and simmer gently for 1.5 hours.

Add the Vegetables

Add the carrots, potatoes, tomato, bell pepper, turnip, and chili (if using).
Continue simmering uncovered for another 30–45 minutes, or until vegetables and lamb are tender.
Optionally stir in tomato paste and ground cumin for a deeper broth.

Taste & Finish

Remove bay leaf and halved onion. Taste broth and adjust salt.
Optional: remove bones from the lamb pieces for easier serving.
Add chopped herbs in the last 5 minutes of simmering, or sprinkle over just before serving.

Serve

Traditionally served in large soup bowls or deep plates.
Place a few pieces of each vegetable and lamb into the bowl, then ladle over hot broth.
Offer lemon wedges or a dash of vinegar at the table to brighten.

Tips & Variations

Add chickpeas: Soaked and added in the last hour of simmering for a heartier version.
Use beef or goat: Also traditional in regional variants.
Clarify the broth: For a pristine presentation, strain and return clear liquid to the pot.

Serving Suggestions

Serve with non (Uzbek flatbread) or rustic white bread.
Drink with hot black tea, kefir, or even light red wine for a fusion twist.
It also makes a great starter to a larger Central Asian meal—pair with plov (pilaf) or samsa.

Ingredients