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    Home » Recipes » Lamb Recipes » Shurpa Soup Recipe (Uzbek Lamb Soup with Vegetables)

    Shurpa Soup Recipe (Uzbek Lamb Soup with Vegetables)

    by: Anya·posted: Oct 25, 2014·updated: May 20, 2023·3 CommentsThis post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe
    Shurpa Lamb Soup with Vegetables with text overlay.

    Shurpa Soup Recipe brings together tender lamb, hearty root vegetables, and amazing flavor. This Uzbek Lamb Soup with Vegetables is great to cozy up to during the cold months but light enough to nourish and satisfy you year-round!

    Shurpa soup upclose with lamb, potatoes, and carrots in white bowl.

    Soups have this amazing ability to bring comfort, warmth, and nourishment to the table, and Shurpa is no exception.

    This Uzbek lamb soup with vegetables is a true gem - featuring a light and brothy consistency that makes it perfect for any time of the year.

    Looking for more refreshing soups with a nutrient-dense spin? You will love Okroshka for the summer months or nourishing chicken noodle soup any time of the year!

    Jump to:
    • What is Shurpa?
    • Why you'll love this recipe
    • Ingredients
    • Substitutions and Variations
    • Make it Nutrient Dense
    • Helpful Tips
    • Step-by-Step Instructions
    • Helpful Tools & Links
    • Serving Suggestions
    • Storage and Reheating Instructions
    • FAQs
    • Printable Recipe

    What is Shurpa?

    Shurpa soup is a traditional soup that originates from Central Asia, particularly the regions of Uzbekistan, Tajikistan, and Kyrgyzstan. But you will also find different variations of it in Middle Eastern countries.

    It has been a part of the culinary traditions in these countries for centuries, and I learned this particular recipe when I married my husband.

    Shurpa typically consists of a rich broth made with generous pieces of lamb and an assortment of vegetables, like potatoes, carrots, parsnip root, onions, bell pepper, and sometimes tomatoes. It is seasoned with fragrant herbs and spices based on regional preferences.

    Shurpa soup is known for its rich flavors, nourishing qualities, and ability to warm and comfort during cold winters in Central Asia.

    But you know what? Shurpa soup is not just for the winter—it's a versatile comfort food that can be enjoyed all year round!

    One of the things that sets shurpa apart is its light and brothy consistency, making it a great choice even during the warmer months.

    Unlike thick soup and hearty stews like chicken wild rice soup, this lamb soup recipe boasts a delightful, light broth that's perfect any time of the year.

    So, I hope you can savor the flavors of shurpa even when the weather is warm—it's a refreshing and satisfying option you can enjoy throughout the seasons.

    💭Fun Fact: Serving shurpa was considered a symbol of hospitality and generosity in Central Asian and Middle Eastern cultures. 
    Shurpa soup recipe with fresh parsley added in the pot and a cloth kitchen towel on the side.

    Why you'll love this recipe

    Easy to make - Made in one pot on the stove top, shurpa soup recipe is known for its simplicity in preparation. There's no mirepoix here - just basic goodness! With minimal effort, you can have a delicious and satisfying meal.

    Uses lamb for versatility - Lamb offers a unique and rich flavor that pairs wonderfully with humble root vegetables and fresh herbs. It adds depth and complexity to the soup, allowing you to go easy on the spices. Plus, it's always good to vary the proteins in your nourished diet.

    Basic ingredients - Don't underestimate the power of basic, staple ingredients. As flavorful as shurpa is, it's impressive that there are no obscure ingredients - just common spices consisting of salt, pepper, and bay leaves. This gives lamb and vegetables a chance to shine!

    True comfort food - Its warm and comforting qualities make it a perfect choice for cozy nights, and the flavorful light broth creates a nourishing meal any time of the year. Besides, I've never met anyone who doesn't like the classic combination of meat and potatoes.

    Ingredients

    Learn how to make shurpa soup with 6 basic ingredients plus spices. This easy recipe comes together easily in one pot.

    shurpa soup recipe ingredients with lamb and vegetables.
    • Lamb: I prefer a boneless lamb leg for ease and convenience. Lamb brings a rich and savory flavor to shurpa soup. But you can use lamb loin chops and make meat stock first and skip the searing of the meat.
    • Vegetables: Russet potatoes (Yukon gold potatoes will work too), carrots, and an onion is all you need here. That's one the benefits of this soup - is the simplicity!
    • Seasonings: Sea salt, black pepper, and bay leaves are enough to flavor the soup without overpowering it.
    • Fresh parsley: Don't skip this - add it at the end of cooking to brighten up the flavors and add a vibrant pop of color. You can use dried parsley as substitute or even chopped fresh dill.

    See the recipe card for exact quantities.

    Substitutions and Variations

    • Vary vegetables - While traditional shurpa soup includes potatoes, carrots, and onions, add bell peppers, zucchini, or green beans for added color and texture.
    • Spice it up - Experiment with different spices to personalize the lamb soup. Add a touch of warmth with ground cumin, coriander, or a touch of turmeric.
    • Add grains - Beef it up with a hearty and healthy grain like roasted buckwheat, millet, or quinoa.
    Lamb shurpa soup with carrots and potatoes in white bowl with fresh parsley on the side and a spoon.

    Make it Nutrient Dense

    Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this lamb soup recipe. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nutrient-dense rich soup.

    Look for New Zealand or Australian lamb. Lamb from these places tends to come from smaller animals entirely grass-fed on open pastures. (source) Though the flavor may be deeper and gamier, the nutrient content is far superior. Better yet, find a local source and purchase lamb from a farmer.

    Skip peeling taters. Potato skins are packed with nutrients so dice them up without peeling them. But, if you don't peel them, use organic potatoes to reduce pesticide exposure and scrub them well.

    Consider making lamb bone broth. This lamb soup recipe calls for boneless lamb pieces to keep things simple (that's why we're searing them to really bring out the flavor). But you can use shoulder chops or loin chops with bones and make lamb bone broth. Use the same instant pot method as for chicken bone broth.

    Add fragrant spices. Spices like ginger, cumin, and turmeric are known for their nutritional benefits and adding them to this lamb soup is an easy way to increase the health benefits.

    lamb shurpa soup with potatoes and carrots and vegetables in white bowl.

    Helpful Tips

    Time-saving tip - Make the lamb soup in the Instant Pot for a hands-off meal. See the recipe card for specific instructions.

    Money-saving tip - Feel free to use whatever cuts of lamb are available to you and are on sale. If using cuts with bones, such as loin chops or shoulder chops, add 15-20 minutes to the cooking time.

    Make-ahead tip - Make the broth and store it in a large jar until ready to add all the veggies.

    For a clear broth - Skim the impurities with a slotted spoon during the broth cook time. You can also run the broth through a fine mesh sieve for a super clear broth.

    Skim the fat - Make the lamb broth, chill it, then remove the layer of fat that accumulates on the top. It's similar to beef tallow and is excellent for future uses like sauteeing vegetables.

    Step-by-Step Instructions

    The complete printable recipe is below in the recipe card for your convenience.

    The recipe for Uzbek shurpa soup is very straightforward. Start with browning the lamb meat, then add the rest of the ingredients.

    lamb meat browned in a stainless steel pot for shurpa soup recipe.

    Step 1. Sear

    Heat a healthy fat over medium heat. Brown the meat in a single layer on all sides. Work in batches if necessary, not to overcrowd. If using a lamb meat stock, skip this step.

    adding water to browned lamb in Uzbek lamb soup.

    Step 2. Simmer

    Add sea salt, peppercorns, and bay leaves, and pour water over the meat. Bring to a boil over high heat, then reduce heat and gently simmer until meat is tender.

    💭Pro tip: Use a thick-bottom pot like Dutch oven or a heavy 18/10 tri-ply stainless steel pot to allow for proper searing.
    potatoes, carrots, and onions diced for shurpa soup recipe.

    Step 3. Prep

    Meanwhile, peel and dice the potatoes, slice carrots, and finely dice the onions.

    meat added back to lamb and vegetable soup in shurpa soup recipe.

    Step 4. Add

    Add the veggies to the lamb meat and broth and stir to combine. Cook until all vegetables are tender.

    💭Pro tip: Cut all meat and vegetables into uniform sizes to ensure even cooking.
    Shurpa soup recipe with fresh parsley added in the pot and a cloth kitchen towel on the side.

    Helpful Tools & Links

    Below are some affiliate links that may be helpful to you as you make this shurpa recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.

    • Tools: chef knife, cutting board, stainless steel soup pot
    • Ingredients: real salt, black pepper, olive oil
    • Storage Supplies: wide-mouth mason jars for leftovers, glass snap containers

    Serving Suggestions

    Traditionally, shurpa was served with a yogurt drink like lassi to balance the fattiness of the lamb.

    Lamb meat can be rich and flavorful; adding yogurt provides a tangy and slightly acidic element that cuts through the richness.

    Be sure to garnish shurpa with fresh parsley. Don't have fresh? Learn how much dried parsley you can substitute for fresh.

    We serve shurpa with a yogurt garlic sauce made with homemade or store-bought full-fat yogurt. This yogurt garlic sauce is a simple blend of yogurt, fresh garlic, and black pepper.

    You can also add a dollop of sour cream. It's so good with shurpa and adds a creamy element.

    Shurpa soup pairing suggestions:
    • stuffed apple half with ice cream and caramel drizzle.
      Healthy Stuffed Baked Apples
      Cook Time40 Minutes
    • herbal coffee mix and mug of coffee
      Herbal Coffee (caffeine free)
      Cook Time20 Minutes
    • peach cobbler with vanilla ice cream on white plate.
      Easy Peach Cobbler in Skillet
      Cook Time50 Minutes
    • two clear mugs with honey citrus mint tea and lemon slices, lemon wedges, and fresh mint as garnish.
      Starbucks Medicine Ball Recipe (Honey Citrus Mint Tea)
      Cook Time10 Minutes

    Storage and Reheating Instructions

    To store: Leftover shurpa can be stored in an airtight container or jar in the refrigerator for up to 4 days. Because lamb is exceptionally fatty, the soup may solidify.

    Storage containers: Store soup in these glass snap containers or quart-size mason jars.

    To reheat: Transfer the soup to a small saucepan and reheat over medium heat on stovetop.

    shurpa soup with carrots and potatoes and yogurt garlic sauce on top.

    FAQs

    Can I freeze shurpa soup?

    To get the best flavor, enjoy shurpa when it's freshly made. However, you can freeze the soup in a freezer-safe container for up to 3 months. Some slight texture changes may occur upon freezing and reheating, but the flavors will remain intact.

    How can I meal prep this soup?

    The easiest way to reduce active time is to make the lamb broth ahead of time. You may use either the Instant Pot chicken bone broth method or slow cooker beef broth for either boneless or bone-in lamb. Store the lamb broth in large mason jars in the fridge until ready to make the soup.

    Can I make shurpa soup in Instant Pot?

    Yes! You can make shurpa in your pressure cooker with slight modifications. The most important difference is to cut the potatoes into larger pieces (I quarter them) to retain the texture. Then, follow the recipe as written and cook on manual for 5 minutes and do a natural pressure release.

    Looking for more related recipes? Here are some ideas:
    • sorrel soup in white bowls with pot in the corner.
      Sorrel Soup with Potatoes (Green Borscht)
    • Soup of hearty vegetable soup with carrots, potatoes, mushrooms
      Healthy Vegetable Soup Recipe
    • beef and vegetable soup in white bowl
      Ground Beef Vegetable Soup
    Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

    Printable Recipe

    shurpa soup in white bowl with carrots potatos and lamb.

    Shurpa Soup Recipe (Uzbek Lamb Soup)

    Anya @ Prepare & Nourish
    Shurpa Soup Recipe brings together tender lamb, hearty root vegetables, and a burst of amazing flavor. This Uzbek Lamb Soup with Vegetables is great to cozy up to during the cold months but light enough to nourish and satisfy you year-round!
    5 from 4 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Soup
    Cuisine Central Asia, Middle Eastern
    Servings 6 servings
    Calories 273 kcal

    Ingredients
      

    • 1 tablespoon extra virgin olive oil, avocado oil, lard, or tallow
    • 2 pounds boneless lamb meat cut into 1" chunks
    • 3 quarts filtered water
    • 4 russet potatoes peeled and diced
    • 2 carrots sliced
    • 1 yellow onion finely diced
    • 1 tablespoon sea salt
    • 3 bay leaves
    • 1 teaspoon black peppercorns
    • 3 tablespoons fresh parsley
    Prevent your screen from going dark

    Instructions
     

    • Sear: Heat the avocado oil in a large pot or Dutch oven over medium-high heat. Brown the meat in a single layer and sear it until browned on all sides. Work in batches if necessary to avoid overcrowding the pot.
    • Simmer: Pour in the filtered water and boil over high heat. Add salt, peppercorns, and bay leaves, reduce heat to medium, and simmer gently for 20 minutes.
    • Add: Add potatoes, carrots, and onions and cook for 15 minutes or until vegetables are tender.
    • Garnish: Add freshly chopped parsley and season with salt and pepper to taste.

    Notes

    Storage: Leftover shurpa soup can be stored in an airtight container in the fridge for up to 5 days. Reheat in a small saucepan over medium heat on the stovetop.
    Helpful Tips:
    • For proper searing: Use a thick-bottom pot like a Dutch oven or a heavy stainless steel pot to allow for proper searing.
    • Cut uniform pieces: Whether lamb, potatoes, carrots or onions - ensure all ingredients are cut into equal size pieces for even cooking.
    • For a clear broth: Skim the impurities with a slotted spoon as it cooks. You can also run the broth through a fine mesh sieve for a very clear broth.
    • Make broth ahead: You can make the lamb broth ahead of time by cooking it in Instant Pot for 30 minutes using boneless lamb or 45 minutes using bone-in lamb. 
    Instant Pot Method: Follow the recipe as written, searing the lamb in the inner liner of your Instant Pot. Cut the potatoes into larger pieces, like quarters or eights, so they retain the texture. Add all ingredients to the pressure cooker and seal the lid. Set the cooking to manual for 10 minutes followed by natural pressure release.
     

    Nutrition

    Calories: 273kcal | Carbohydrates: 30g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 61mg | Sodium: 1244mg | Potassium: 960mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3402IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 3mg
    Nutrition Information
    The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
    Keyword shurpa soup, shurpa soup recipe, Uzbek soup
    ©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Mention @prepareandnourish and be sure to tag #prepareandnourish!


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    About Anya

    Sharing wholesome recipes using seasonal ingredients and simplified methods since 2014. My hope is you'll feel right at home in this online kitchen, where you'll find real food recipes for real families.

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      5 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. Marla says

      February 12, 2016 at 7:38 am

      Hi Anya,
      Thanks for sharing unique soup recipe. It sounds delicious and nothing hits the spot on a cold Winter's day than a healthy hearty bowl of soup. Thanks for sharing on Real Food Fridays. Pinned & tweeted!

      Reply
    2. Deborah Davis says

      February 15, 2016 at 6:24 pm

      Hi Anya, My husband loves lamb and would love this hearty soup.Thanks for sharing your delectable Middle Eastern Soup recipe at the Healthy Happy Green Natural Party! I'm Pinning and sharing!

      Reply
    3. Toni says

      March 14, 2019 at 3:25 am

      This recipe sounds authentic and simple which is the best! I m gonna try it!

      Reply

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