Shurpa
A clear, hearty lamb broth with big-cut vegetables.
Shurpa is the everyday comfort soup of Uzbek tables: a clear, golden broth made by gently simmering lamb on the bone with whole or roughly chopped vegetables. It is unhurried food, a slow-built stock that tastes of nothing but good meat, sweet carrots, and potatoes.
What's in it
- Lamb on the bone, simmered slowly for a rich, clear stock
- Large-cut potato, carrot, onion, and tomato
- Sometimes chickpeas, turnip, or sweet peppers
- Finished with plenty of fresh coriander and dill
Good to know
How it’s served
Often in two parts: the broth in a bowl, the meat and vegetables on a separate plate to eat alongside.
Best for
A warming first course, especially in cooler months or after a long day of sightseeing.
Variations
Look for "kaytnama" (boiled) versus "kovurma" shurpa, where the meat is fried first for a deeper flavour.
Slow Food, Literally
There are no shortcuts to good shurpa. The bones give up their richness only over hours of the gentlest simmer, and skimming the broth to keep it clear is a small daily devotion. It is the kind of dish a grandmother starts in the morning and the family gathers around by evening.
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