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!
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.
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 12 minutes followed by natural pressure release.
The information shown above 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. Please see our complete Nutritional Information Disclaimer.