A simple recipe for making lamb shurpa at home, as well as how to cook lamb shurpa in a slow cooker - look step by step photos and video.

2 hours 30 minutes

137 kcal

5/5 (1)

Shurpa is the national dish of many peoples of the East. As a rule, it is prepared from lamb with the addition of vegetables and spices, which dull the peculiar lamb taste. Shurpa is a cross between a stew and a soup. Even though it's enough fatty dish, it is believed that shurpa does not increase cholesterol.

Preparing lamb shurpa will take you a lot of time, since it should not be boiled, but simmered over low heat. According to the rules, real shurpa must be cooked over a fire and in a cauldron. And fry the food a little before adding it, then they open up better and the dish turns out more rich.

But, for example, Uzbeks do not fry, and this does not spoil their version of shurpa at all. I suggest you prepare the Uzbek version and tell you how to cook lamb shurpa in a regular home kitchen.

Kitchen utensils: saucepan, cutting board.

List of required ingredients:

Onion	0.5 kg
Mutton	1 kg
Carrot	2 pcs.
bell pepper	3 pcs.
Tomato	4-5 pcs.
Potato	4-5 pcs.
Garlic	1 head
Cilantro	Taste
Parsley	Taste
Dill	Taste
Dried chili	Taste
Zira	Taste
Basil	Taste
Salt	Taste

Lamb ribs are more suitable for making shurpa. They give more fat. If there is a lot of fat on the lamb, then some can be trimmed, but not all, since the shurpa should not be lean.

Cooking sequence

While the meat is cooking, we have enough time to prepare the vegetables.

1. Peel the potatoes and cut them into random pieces large pieces. To do this, just cut it into several parts, depending on the size. To prevent the potatoes from darkening, place them in a container of water.
   
   
2. Cut the bell pepper in half, cut out the middle with the seeds and cut into large slices. You can also lightly fry them if desired.
   
   
3. Cut the carrots into medium half rings.
   
   
4. Now let's take on the tomatoes. To avoid having to remove the skin from the plate with the finished shurpa, it is better to remove it in advance. This is done very simply. Pour water into the pan and wait until it boils. We make small and shallow cuts on top of each tomato. Place the tomatoes in boiling water for one minute. After this procedure, the skin is very easily removed.
   
5. Now remove the hard remains of the stalk and cut the tomatoes into medium pieces.
   
   
6. After the lamb is cooked, which can take about two hours, and sometimes more, add carrots and potatoes.
   
   
7. Add salt and spices. At the same time, add the peeled garlic cloves. As a rule, they are not crushed, but placed whole. Continue cooking until almost full readiness vegetables
8. Now it’s time to add tomatoes and peppers.
   
9. We also add finely chopped greens.
   
10. 10-15 minutes after boiling, turn off the heat and leave for another 10 minutes.
    
    

Serve shurpa only hot, garnished with fresh herbs. As it cools, it becomes very greasy and not as tasty. Shurpa with lavash and a glass of good red wine will be very tasty.

It is prepared in the same way. You can also cook it very tasty.

Lamb shurpa is a dish so tasty that not knowing how to cook it is an unforgivable crime.

Note that shurpa soup is prepared traditionally by male hands. That's why this recipe will be a great opportunity to learn how to cook lamb shurpa for your husband or loved one.

Lamb shurpa in Uzbek style

Lamb shurpa is called kaurma in Uzbek. It is prepared in an interesting way, and the cooking process itself resembles a beautiful ritual. You will need:

• meat (lamb) - half a kilo;
• carrots - 200 gr.;
• onion - 100 gr.;
• sweet pepper - 200 gr.;
• potatoes - 4 pcs.;
• tomato puree or paste - tbsp. spoon;
• garlic - a couple of cloves;
• vegetable oil - 3 tbsp. spoons;
• bay leaf - a couple of pieces;
• salt - 2 small spoons;
• ground black pepper - half a teaspoon;
• spicy herbs (cumin, cilantro, marjoram) - half a spoon;
• fresh herbs - a few sprigs (to taste).

Will help you with cooking step by step recipe lamb shurpa, which is included in many books of Uzbek national cuisine:

1. In a suitable saucepan, pour the meat from which the lamb shurpa will be prepared with a liter of cool temperature water.
2. Peel the skin of the onion. Bring the water with the meat to a boil, do not forget to remove the resulting foam from the surface of the future broth. Throw the whole onion into the water and add bay leaves. Cover the broth with a lid and leave on the fire for about an hour. This time will be enough to prepare a rich base for shurpa.
3. Peel the remaining onion and cut into strips or, if desired, into half rings. Fry it in a spoon of vegetable oil in a frying pan. Fry for 7 minutes, as soon as the onion becomes transparent, remove the pan from the heat and leave to cool.
4. Peel all the carrots, wash them and grate them on a medium grater.
5. Remove the meat from the broth and cut into medium pieces. After that, send it to the frying pan, preheating a spoonful of vegetable oil in it. Fry the lamb evenly until nicely golden brown.
6. Add onion, grated carrots and tomato paste. Simmer the entire mixture for about 5-7 minutes over low heat.
7. Homemade lamb shurpa is impossible without adding potatoes. It needs to be peeled, washed and cut into medium slices.
8. Place the roasted meat and vegetables into the desired saucepan, pour in the prepared broth and bring to a boil.
9. Add chopped potatoes to the soup and continue to simmer over low heat. Throw in salt, pepper and all your favorite herbs. After this, lamb shurpa is prepared at home for 15 minutes.
10. During this time, cut the sweet bell pepper into thin strips and peel the garlic.
11. 5 minutes before the end of cooking, add Bell pepper and squeeze out the garlic. Chop the greens.

Homemade lamb shurpa is ready. It should be served exclusively hot, after seasoning each plate with fresh herbs.

Lamb shurpa on fire

When it’s sunny, but not very warm autumn, you really want to pamper yourself and your loved ones with delicious and hearty dish. Lamb shurpa in a cauldron, cooked in the fresh air, can be such a feast for the stomach. Prepare in advance, as cooking lamb shurpa over an open fire takes a long time, but the process itself will definitely captivate you. Take:

• lamb ribs - 1 kg 200 gr.;
• lamb fat (or chicken) - 500 gr.;
• potatoes - 4 large pieces;
• onions - a couple;
• sweet pepper - 4 pcs. (preferably different colors);
• carrots - a couple;
• salt, pepper, spices (to your taste);
• greens (basil, cilantro and dill);
• tomatoes - 7 pcs.;
• eggplants - 3 pcs.

Lamb shurpa in a cauldron is prepared according to the following instructions:

1. Cut the lamb or chicken fat into small pieces, pour it into a cauldron and place on an open fire. The fat should all melt away.
2. Once all the fat has rendered, throw in the meat. Be careful as hot fat may splatter and burn your skin. Leave the ribs to fry until golden brown.
3. As soon as the meat has acquired a beautiful shade, fill it with water. For this amount of meat you will need 5 liters of water. Cover the cauldron with a lid and leave on the fire until the broth boils.
4. As soon as the homemade lamb shurpa has boiled in the cauldron, slightly put out the fire, open the lid and add salt to the soup to taste. After that, cover it again and leave to cook until done for another 45-50 minutes.
5. When the broth is finished cooking, it's time to start cooking the vegetables. Cut potatoes, tomatoes, carrots, eggplants, peppers, and onions into large pieces into 4-6 pieces.
6. Add all vegetables to the broth and cook until they are ready for another 10 minutes.
7. At the end of cooking the vegetables, coarsely chop the greens and pour them into the cauldron. After this, you can add your favorite spices and herbs. Close the cauldron with a lid and let it simmer for the last 15 minutes.

Tip: check the readiness of the shurpa by the degree of cooking of the carrots and potatoes, because they take longer to cook than all other vegetables.

Tip: salt the meat only after the broth boils, otherwise it will lose its fat content and juiciness.

Tasty and rich lamb shurpa is ready. Prepared with all your heart and soul at home, it will undoubtedly gather close friends around the big table.

Homemade lamb shurpa in a slow cooker

A multicooker will make it very easy for you to prepare a liquid, flavorful dish. Of course, you will not feel the slight smoke and smell of burnt logs, but in winter time and for residents of the urban area, cooking in a slow cooker - easy way enjoy an excellent dish of oriental cuisine. Ingredients:

• lamb on the bone - 1 kg;
• potatoes - 4 pcs.;
• carrots - a couple;
• onion (Crimean) - 1 pc.;
• sweet bell pepper - 1 pc.;
• salt, pepper, herbs for shurpa - to taste;
• garlic - a couple of cloves;
• any fresh herbs.

Lamb shurpa in an urbanized society with a multicooker is prepared as follows:

1. Pour 3 liters of cold water into the multicooker bowl, put the meat in it, add a couple of allspice peas and a cut, peeled onion.
2. Turn on the “soup” mode on the dashboard. Periodically look at the soup, do not miss the moment when you need to remove the foam.
3. After an hour, salt the broth to taste, add the rest of the vegetables, cut into large pieces and spices. The onion with which the meat was cooked must be removed. Set the “soup” mode again and cook for an hour until done.

Lamb soup should be served hot, sprinkled with chopped garlic and herbs.

Adjarian-style lamb and chickpea shurpa

One of the most interesting and unusual recipes lamb shurpa. In our country, dishes with the addition of chickpeas are not very common, but just try to cook original dish, and it will linger on your table for a long time.

• lamb - 1 kg;
• chickpeas - a couple of glasses;
• lean oil - for frying;
• potatoes - 6 pcs.;
• onions - 3 pcs.;
• garlic head;
• tomato - 4 pcs.;
• sweet pepper - 3 pcs.;
• carrots - 4 pcs.;
• cabbage - 1/5 of a medium head.

At home, lamb shurpa is prepared as follows:

1. Pre-soak the chickpeas the night before cold water in a ratio of 1:2.
2. Place the meat in a saucepan with a thick bottom, pour oil into it and chop one onion. Fry the meat with onions until a crust forms.
3. Pour boiled water over the fried meat, let everything boil, then add quartered onions and whole garlic to the soup.
4. Boil for 15 minutes, then add soaked chickpeas (the water has already been drained) and coarsely chopped carrots into the soup being prepared. Leave to simmer on low heat for about an hour.
5. After an hour, add coarsely chopped vegetables. Everything except potatoes. Let them cook for about half an hour. Taste the broth with meat and vegetables. Salt and add your favorite spices.
6. After half an hour, put the potatoes, cut into large pieces, into the shurpa.
7. As soon as the potatoes are cooked, you can add chopped herbs, leave for 5 minutes and turn off the heat.

You will get a rich, beautiful and tasty soup shurpa Feel free to pour into plates and taste.

Lamb shurpa has a special mission. It brings people together and is such a warm and family dish that you will definitely want to cook it with your family and have a great time in good company.

Video: Making lamb shurpa at home

Greetings, dear friends! Today on the menu Home Restaurant real Uzbek lamb shurpa. I admit honestly, previously I had only tried lamb shurpa soup, but on the eve of the picnic season, I decided to try my hand at making lamb shurpa at home.

My debut turned out to be very successful, and the lamb shurpa turned out incredibly tasty and aromatic. The only drawback of the recipe is that lamb on the bone takes a very long time to cook. But the reward for your patience will be the most tender soft meat that just melts in your mouth.

IN warm time This year, a recipe for lamb shurpa at home will be a real find - you just need to buy food, take a cauldron with you, and go into the forest to cook delicious shurpa over a fire. I think the main trump card in this dish is the combination of lamb with spices; all other ingredients are secondary. Therefore, without lamb and spices, alas, shurpa is no longer the same.

Step-by-step video recipe

Preparing lamb shurpa is not such a complicated process as it might seem at first glance, but you still have to rush and buy selected lamb, or better yet, lamb meat on the bone. So, welcome - lamb shurpa - a step-by-step recipe with photos at your service!

Ingredients:

• 1 kg. lamb on the bone (ribs or shoulder)
• 50 gr. lard
• 2 l. water
• 1 PC. carrots
• 1 PC. bulb
• 1 PC. bell pepper
• 1 PC. tomato
• 3-4 pcs. potatoes
• 1 head of garlic
• 2 allspice peas
• 1 tsp khmeli suneli
• 1 tsp ground paprika
• 1 tsp black pepper
• 1 tsp coriander
• 1 tsp thyme
• salt to taste
• greens for serving

How to cook lamb shurpa:

To prepare lamb shurpa, we start with the meat: wash the lamb (it is sold with leftover wool) and cut it into pieces.

In a thick-bottomed saucepan or frying pan, melt the lard until it turns into cracklings. Ideally, a recipe for lamb shurpa at home involves using lamb lard, but you can also use lard, as in my case.

We remove the cracklings from the pan - we won’t need them anymore. Place pieces of lamb into hot fat.

And fry the lamb meat on the bone over maximum heat until golden crust. You will need to turn the meat several times during the frying process.

Next, fill the lamb with water, cover with a lid and cook until tender for 2-3 hours over low heat. The exact time depends on the age of the lamb - lamb meat will cook faster, meat from an adult animal will cook longer.

When the lamb meat comes off the bone, it’s time to continue preparing our lamb shurpa.

We clean the vegetables. We cut the potatoes into small cubes, the carrots into long cubes, as in my photo, and leave the onion whole.

Add potatoes, onions and carrots to the broth with meat. Cover with a lid and cook for 20-25 minutes until the vegetables are ready.

Add the tomato and pepper to the pan with the future shurpa and cook for another 10 minutes.

Prepare all the spices indicated in the recipe and chop the head of garlic.

Add salt to the lamb shurpa.

And at the very end, add all the spices, mix, cover with a lid, and remove from the stove. The aromas in the kitchen... incredible! Be prepared for your neighbors to come visit you with a plate and spoon.

Hello friends! Today we will cook lamb shurpa. Shurpa is a rich meat broth with the addition of large quantity various herbs and spices.

You can also watch the video recipe for making Shurpa at the end of the page.

Ingredients you will need to make shurpa:

The amount of ingredients is calculated for the volume of a five-liter cauldron.

• 700 grams of lamb, you can take it either on the bone or just meat.
• Onion – 3 pcs.
• Carrots – 2 pcs.
• Tomato – 2 pcs.
• Bulgarian sweet pepper – 2 pcs.
• Potatoes – 5 pcs.

From greens:

• parsley
• green onion
• cilantro

From spices:

• cumin
• red pepper
• coriander
• black pepper
• salt
• refined sunflower oil

So let's get started!

Pour refined sunflower oil into a heated cauldron.

Add pre-chopped meat to the heated oil.

Note: You need to fry the meat over high heat. Since lamb is quite fatty, the meat should not burn. We still recommend stirring the meat a little while frying.

While the meat is frying, chop the vegetables.

Cut the onion into rings. We would not recommend cutting it finely, because at the end of cooking the dish there may be nothing left of it.

We also cut the carrots into rings.

When the meat is fried until crusty, add onion to it.

After 10 minutes, top layer add carrots.

Now the vegetables need to be simmered for another 10 minutes. Do not stir.

While the vegetables are simmering in the cauldron, we can cut the tomatoes, which have previously been peeled. Peeling will be much easier if you pour boiling water over the tomatoes in advance. You can cut tomatoes in absolutely any way.

Now you need to peel and cut the sweet pepper into strips.

After 10 minutes of frying the vegetables, add bell peppers and tomatoes.

At the same time add spices:

– a third of a teaspoon of red pepper;

– a teaspoon of coriander;

– a heaped teaspoon of Zira.

After which, be sure to mix the contents of the cauldron.

Add a little water (100 ml.). This is necessary so that the contents of the cauldron begin to stew.

Leave to simmer for 15-20 minutes over low heat.

Meanwhile, chop the potatoes. It is customary to cut the potatoes into this dish quite coarsely, cutting them into four parts.

When the contents have simmered, add the chopped potatoes to the cauldron.

Fill the contents of the cauldron with water.

Cover with a lid and let it boil.

When the dish has boiled, add salt: approximately one level tablespoon per volume of a five-liter cauldron.

After that, add black pepper: about 10 pieces if peppercorns, or a little less than a teaspoon if ground pepper.

Now we just have to cook Shurpa until the potatoes are ready, about 25-35 minutes. During this time, we recommend that you taste the dish for salt.

While Shurpa is cooking, chop the greens.

Finally the dish is ready!

Pour Shurpa into a plate and garnish with herbs on top.

You can start eating!

You can also watch a video recipe for making shurpa.

Subscribe to our YouTube channel, we will show you many cooking methods delicious dishes outdoors and in hiking conditions.

The guest of the article will be a wonderful soup originally from Uzbekistan. Shurpa is a favorite dish of the inhabitants of the Central Asian region. Even the well-known pilaf is inferior to this culinary masterpiece in terms of practicality and popularity.

I believe that shurpa is an iconic dish, a kind of culinary “transformer”. Vary the ingredients to create a relaxing, stimulating, therapeutic or restorative treat. For cooking, use fresh lamb or other types of meat on the bone.

The list of main ingredients includes various vegetables. It is impossible to imagine this soup without a lot of onions. Cooks from the East put as much onion in the stew as meat.

There are two ways to prepare this Uzbek shurpa from lamb.

1. The first involves cooking meat and vegetables without preliminary heat treatment. Uzbek culinary geniuses cook using it.
2. The second comes down to frying chopped vegetables along with meat. This soup is richer.

Spices and herbs are a mandatory element: laurel, turmeric, dill, ground pepper, cilantro.

Novice cooks consider shurpa a meat stew. In my opinion, she looks more like meat stew, due to its thick consistency. There is no more than a glass of broth per serving.

Let's look at the four most popular recipes preparing shurpa at home.

Classic recipe

Classic recipe prepared from fatty lamb. If you only have dietary cuts of meat, you will have to fry the vegetables in a decent amount of oil. Thanks to the right culinary manipulations, even a novice cook can prepare this nourishing, rich, tasty and aromatic delicacy.

Ingredients:

• Lamb on the bone – 600 g.
• Onion – 1 head.
• Bell pepper – 1 pc.
• Carrot – 1 pc.
• Tomatoes – 3 pcs.
• Potatoes – 5 pcs.
• Parsley – 1 bunch.
• Salt, basil, ground pepper, olive oil.

How to cook:

1. Wash the lamb, put it in a saucepan, add water, and put it on the stove. After the broth boils, turn off the noise. Cover the dish with a lid and cook over moderate heat for at least 90 minutes. Carefully remove the cooked meat from the pan, separate from the bones, chop and return.
2. In a frying pan, fry chopped onion until golden brown. Cut the peppers and tomatoes into massive pieces, and the carrots into thin rings. I recommend chopping peeled potatoes into cubes.
3. Add peppers and tomatoes to the broth, and ten minutes later add fried onions with carrot slices and potato cubes. After twenty minutes, add salt, chopped parsley, basil and a little pepper. Turn off the heat and let it brew for a while.

If there is any meat left, try making lamb in the oven for the second course. As a result, an ordinary meal will turn into a unique visit to an oriental restaurant.

Video recipe

Lamb shurpa in Uzbek style

Not everyone likes lamb. Many people refuse dishes prepared on its basis. The only exception would be Uzbek-style shurpa. Even the most demanding eater will not refuse a portion of this oriental soup.

Ingredients:

• Lamb – 700 g.
• Onion – 2 heads.
• Chickpeas – 400 g.
• Carrots – 4 pcs.
• Tomatoes – 2 pcs.
• Garlic – 4 cloves.
• Laurel – 3 leaves.
• Zira, coriander, salt, favorite spices.

Preparation:

1. Trim the fat from the lamb, peel and wash the vegetables. Pre-soak the chickpeas for two hours. Rinse the meat with water and cut into fairly large pieces.
2. Place the prepared lamb in a saucepan, add water and add one onion. Cook over low heat, occasionally removing the noise. After 40 minutes, add the chickpeas to the broth and continue cooking for 60 minutes.
3. While the meat is cooking, place the fat trimmed from the lamb into a heated frying pan. Add a little vegetable oil and fry the onion chopped into half rings.
4. Place peeled and chopped tomatoes into a frying pan. Simmer together with the onion for a few minutes. Add garlic passed through a medium grater here.
5. 40 minutes before the end of cooking, put the dressing in a saucepan with chopped carrots, spices, bay and salt. The finished soup should sit for 10-20 minutes.

To make the family dinner complete, you can serve oriental rice or some chicken dish for the main course.

Video recipe for real shurpa from Stalik Khankishiev

Original pork recipe

If you want to cook pork shurpa, I advise you to use meat on the bone, since in this case the broth is richer. It is better to cook in a cauldron or saucepan with a thick bottom.

Ingredients:

• Pork – 500 g.
• Potatoes – 4 pcs.
• Onion – 1 head.
• Carrot – 1 pc.
• Bay, spices, salt, parsley.

Preparation:

1. Wash the pork on the bone, place it in a cauldron, and add water. Cook until done over low heat. This usually takes no more than 45 minutes.
2. Peel the potatoes and cut into large cubes. Large potato pieces - another distinguishing feature real oriental shurpa.
3. Place the potatoes in a cauldron with the pork, add salt and cook for a third of an hour.
4. Peel the onion and carrot, rinse with water and add to the broth with the prepared potatoes. At this moment, throw in a few laurel leaves, thanks to which it will acquire a piquant taste.
5. At the very end, add a few whole sprigs of parsley, your favorite spices and adjust the taste regarding salt. After five minutes, you can turn off the heat, and remove the parsley sprigs and throw them away.

How to cook beef shurpa

Do you want to get to know oriental cuisine better? Do you want something spicy, rich, tasty and satisfying? Beef shurpa is ideal.

Ingredients:

• Beef – 1 kg.
• Potatoes – 600 g.
• Onion – 1 head.
• Carrot – 1 pc.
• Sweet pepper – 1 pc.
• Tomato paste – 3 spoons.
• Laurel – 2 leaves.
• Vegetable oil, cumin, salt, ground pepper.

Preparation:

1. Cut the washed beef into large pieces and the peeled potatoes into cubes. I recommend chopping the onion into quarters of rings, peppers and medium-sized carrots into slices.
2. In a preheated frying pan with oil, fry peppers, onions, and carrots for 5 minutes. Add prepared beef to the vegetables, and after 5-7 minutes, tomato paste. Simmer for about 5 minutes, stirring occasionally.
3. Transfer the contents of the frying pan into a saucepan and add water so that it is 5 centimeters above the grounds. Place on the stove and bring to a boil.
4. Place potatoes with pepper, cumin, bay leaves and salt in the soup. Reduce the heat slightly, cover with a lid and cook the shurpa for about an hour. I recommend serving the finished delicacy with aromatic croutons or regular black bread.

In this recipe, all ingredients are initially subjected to heat treatment, and only then an oriental soup is prepared from them. This is exactly what I mentioned at the beginning of the article.

I recommend cooking shurpa over a fire during your next outing. It will be a worthy replacement for the ear and a wonderful addition