Uzbek shurpa

Uzbek shurpa

Shurpa is popular in many countries of Central Asia, but the Uzbek version of this dish is most popular. It is a thick soup of meat and vegetables with lots of fresh herbs and oriental spices. Uzbek shurpa, according to tradition, is cooked from mutton. As a result, it turns out not only nourishing, but also useful, it is given to patients so that they will recover faster. Food is prepared for a long time, but the result is worth the effort.

Cooking Features

Uzbek shurpa is of two types: kaurma (fried) and kainatma (boiled). They differ in cooking technology. In the first case, vegetables, and sometimes meat, are first fried, then poured with broth and stewed until cooked. Broth is prepared separately. In the second case, the meat is boiled, then raw vegetables are added to the broth and cooked over low heat until ready. The second option is preferable to those who follow the health.

The recipes of fried and boiled shurpy are also different. Often the composition of the dish includes chickpeas (chick peas), garlic, quince, seasonal vegetables, but these ingredients are not mandatory. The recipe can also impose an imprint on the technology of cooking, but its general principles will remain unchanged.

  • The shurpa should have a lot of meat, but the broth also needs to be made rich. This is achieved through the use of meat from different parts of the lamb.
  • The meat of a young lamb will be more tender than an old animal. Its specific aroma will be less pronounced.
  • Vegetables are cut for shurpy in large chunks, since the technology of cooking a dish involves long cooking on the fire.
  • In Uzbekistan, a cauldron is used to make shurps. It can be replaced by a pan with thick walls and bottom. The main thing is that the dishes retain their heat well: the products should be cooked by languishing in their own juice, which is why the dish turns out to be especially tasty and fragrant.
  • If the recipe involves the use of chickpeas, it must be soaked in cool water in advance. He should lie in it for at least 6 hours. During this time, it will not only soften, but also swell, increasing in volume by 2-3 times, so it will be easier to calculate how much to add to the soup.
  • By presenting, Uzbek shurpa becomes tastier. After bringing the food to readiness, the soup is drawn for a while or stewed under a lid over very low heat.

If you want to serve Uzbek shurpa in the way that is customary in Uzbekistan, put vegetables in one bowl, pour broth into another, sprinkle all with greens, and separately serve Uzbek bread.

Boiled Uzbek shurpa


  • lamb - 0, 3 kg;
  • fat tail - 50 g;
  • potatoes - 0, 8 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • tomatoes - 0, 2 kg;
  • fresh greens - 50 g;
  • salt, spices - to taste;
  • water - 2, 5 l.

Method of preparation:

  • Wash the meat, cut it into portions, put it in a thick-bottomed pot or cauldron.
  • Finely chop the rump fat, send there too.
  • Fill with water, put on medium heat.
  • After boiling, boil for 5-10 minutes, removing the foam. Reduce the intensity of the flame and cook for an hour.
  • Peel the potatoes, cut into large cubes (about 2 cm each).
  • Scrape carrots, wash, cut into slices. If the vegetables are large, you can cut into halves or even quarters circles.
  • Dip the tomatoes with boiling water, peel them off. Cut the pulp into large slices.
  • Remove the husks from the bulb. Cut the onion into thin half rings.
  • After a specified time, put the potatoes in a saucepan.
  • After 15 minutes, add onions, carrots and tomatoes. Salt and season to taste.
  • Cook for another 15 minutes, then let it sit for 20-30 minutes under the lid.

Catch vegetables and meat with a skimmer, arrange into plates. Fill the bowl with broth. Sprinkle the dish with finely chopped greens. Instead of bread, serve flat cakes.

Fried Uzbek shurpa


  • meat (pulp of mutton or beef) - 0.5 kg;
  • onions - 0, 4 kg;
  • carrots - 0, 2 kg;
  • tomatoes - 0, 2 kg;
  • sweet pepper - 0, 4 kg;
  • potatoes - 0.5 kg;
  • garlic - 2 cloves;
  • vegetable oil - how much will leave;
  • salt, spices, fresh herbs - to taste;
  • water - 2, 5 l.

Method of preparation:

  • Fill the meat with water, put it on medium heat. After boiling the liquid, remove the foam, add spices to taste and 2 onions, peeling them, but not cutting. Reduce heat and simmer until meat is tender.
  • Remove meat from broth, cool. Cut into small cubes.
  • Peel potatoes. Coarsely chop.
  • Cut the carrots into small cubes or sticks.
  • Free the remaining onions from the husk, cut into half rings.
  • Finely chop the garlic with a knife or crush with a press.
  • Pepper wash. Remove from him the "tail" with the seeds. Chop the pepper pulp into small strips.
  • Dip the tomatoes with boiling water, peel, cut into small pieces or cubes.
  • At the bottom of the cauldron pour in the oil and fry in it until the formation of a delicious crust of meat. Temporarily remove from the cauldron.
  • Put onions in place of meat, brown it, add carrots, continue to fry for 5 minutes.
  • Add tomatoes. After 5 minutes, return the meat to the cauldron, pour into it the soup ladle. Sweat the products on low heat under the lid until the stock has evaporated almost completely.
  • Strain the broth, return to the pan, bring to a boil. Throw out the bulbs from the broth.
  • Add potatoes, after 15 minutes, add pepper and garlic. Continue cooking as much again. 5 minutes before readiness add chopped greens into the broth.

It remains to lay out the meat stewed with vegetables in plates, fill other containers with broth and serve. Some broth fill the main products, it turns out no less tasty.

Uzbek shurpa with chickpeas and quince


  • lamb on the bone - 0, 3 kg;
  • mutton pulp - 0, 3 kg;
  • onions - 0, 4 kg;
  • carrots - 0, 3 kg;
  • chickpeas - 50 g;
  • tomatoes - 0, 2 kg;
  • sweet pepper - 0, 2 kg;
  • potatoes - 0, 4 kg;
  • quince - 100 g;
  • chili pepper - 1 pc .;
  • cilantro - 50 g;
  • salt, spices - to taste;
  • water - 3 l.

Method of preparation:

  • Wash chickpeas, cover with cool water, leave for 6-12 hours.
  • Wash the lamb, put it in the cauldron.
  • Wash the quince, cut into large slices.
  • Sweet pepper, cleared of seeds, cut into quarters rings.
  • Peel the onion. Two onions cut in half or 4 pieces, cut the rest into thin half rings.
  • Peel potatoes and cut each tuber into 4 pieces.
  • Cut the peeled carrots into bars or circles.
  • Mutton fill with water. Add the chopped onion and chili pepper. Cook until the meat is easily behind the bones.
  • Take out the meat, separate it from the bones, cut it into portions, return it to the broth.
  • When it boils again, add chickpeas.
  • After half an hour, place a quince and a potato in the cauldron.
  • After 15 minutes, taste the soup. Add spices and salt, you can put some sugar.
  • After 5 minutes add carrots and onions, after another 10 minutes add pepper and tomatoes.
  • After 15 minutes, remove the cauldron from the fire. Let the shurpe stand for 20 minutes, then lay the shurpa on plates.

Cilantro is added to the plates before serving the dish to the table. Shurpa in this recipe is especially nourishing, with a characteristic taste.

Uzbek shurpa can replace a full meal from the first and second. It turns nourishing and tasty. The dish is considered useful, helping to recuperate after a long illness.

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