Shurpa is a hearty soup, it’s filling and healthy. It reminds me of chili or beef stew; the flavors are right on and the combination of ingredients feel light on the stomach. The best part is that it reheats very well, so you can have it lasting for days.
For beef, you can pretty much use any cut. I would, however, recommend cuts with less fat, as they keep the soup on a lighter side.
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Recipe
This shurpa soup recipe hails straight from Central Asia. It's made with tender lamb or beef, red peppers, potatoes, and spices. So good!
Ingredients
Instructions
- Prepare all ingredients for the recipe.
- Preheat the oil in a large soup pot over medium heat. Saute the onions until they're golden brown.
- Slice the lamb or beef into 1-inch cubes. Next, brown the cubes on all sides until golden brown. Season generously with paprika, pepper, and salt.
- Add in 5 quarts of water and let the mixture simmer for 60 minutes.
- Add in the carrots, tomatoes, and bell peppers. Allow the soup to simmer for 20 more minutes.
- Add in the potatoes, pressed garlic, and fresh herbs. Allow the soup to simmer until the potatoes are fully cooked and easily pierced with a fork (about 15-20 minutes).
- Season to taste with salt if necessary. Enjoy!
Nutrition Facts
Shurpa Soup Recipe
Amount Per Serving
Calories 476 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 11g55%
Cholesterol 97mg32%
Sodium 132mg6%
Potassium 1304mg37%
Carbohydrates 28g9%
Fiber 6g24%
Sugar 3g3%
Protein 29g58%
Vitamin A 4820IU96%
Vitamin C 41.9mg51%
Calcium 107mg11%
Iron 8.9mg49%
* Percent Daily Values are based on a 2000 calorie diet.
Best Shurpa/stew like soup recipe! It’s a go to in our family! Everyone loves it. Thank you Natalya!
Hello Tanya, I am so glad you love this shurpa, it is the perfect comfort food for winter!
Good morning! I looked through your recipe of Shurpa and it’s not made correctly. You never sauté onions and lamb. I’m from Central Asia and shurpa comes from Central Asia. You have to cook lamb in the pot of water, on slow heat to make rich broth. after it’s cooked you add potatoes, carrots, onions, tomatoes, garlic and cilantro. Broth has to look almost clear. The way you made it, it’s looks like a lamb stew.
Hye Julia, its possible that it's made differently in your area. I was given this recipe by a friend and its the version we have. It is delicious. Thank you for sharing your tips, I would love to try your version.
In your Shurpa instruction, you did not say anything what to do with 5 garlic cloves, which listed as ingredients for the recipe. Should we sauté them with onions?
Good catch, I added it to the instructions. Add it with the herbs together but optionally you can saute them too.
What kind of beef do you recommend ?
For this recipe I typically use the small pieces that are sold for the stew. Or you can use chuck roast.