Soup
Uzbek Shurpa
A clear rich bone-in lamb broth with large-cut vegetables, cooked without vigorous boiling.
2 hr 10 min cooking time6 servings11 ingredients
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
- Rinse bone fragments from the lamb, add 2200 ml cold water, and bring very slowly almost to a boil. Skim thoroughly.
Keep cooking
in the app.
From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.
