Soup

Uzbek Shurpa

A clear rich bone-in lamb broth with large-cut vegetables, cooked without vigorous boiling.

What you’ll need

• bone-in lamb: 1200 g
• water: 2200 ml
• potatoes: 800 g
• carrots: 350 g
• onion: 300 g
• tomatoes: 450 g
• bell pepper: 300 g
• cumin seeds: 5 g
• ground coriander: 5 g
• salt: 15 g
• black pepper: 3 g

How to make it

1. Rinse bone fragments from the lamb, add 2200 ml cold water, and bring very slowly almost to a boil. Skim thoroughly.

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