Go Back
–+ servings
A bowl of shurpa soup.
Print

Shurpa Soup 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!
Course Soup
Cuisine Russian
Keyword lamb shorpa, shurpa recipe
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 10 Servings
Calories 235kcal
Author Natalya Drozhzhin

Ingredients

  • 3 lbs lamb or beef
  • 1 onion diced
  • 2 cups carrots diced
  • 1 bell pepper diced
  • 2 cups tomatoes diced
  • 8 small potatoes diced into bite size
  • 1/2 bn fresh parsley diced
  • 5 garlic cloves
  • 1 tsp paprika
  • 1 tbsp pepper
  • 1 tbsp salt adjust to taste
  • 1 tbsp oil for frying
US Units - Metric

Instructions

  • Preheat the oil in a large soup pot over medium heat. Saute the onions until they're golden brown.
    Diced onions being sautéed on a skillet
  • 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.
    Beef and onions in a skillet
  • Add in 4 quarts of water and let the mixture simmer for 60 minutes.
    Water added into a pot with beef and onions
  • Add in the carrots, tomatoes, and bell peppers. Allow the soup to simmer for 20 more minutes.
    Green peppers, tomatoes and carrots added into a pot with beef, onions and water
  • 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).
    Potatoes and parsley added into the pot with the soup mixture
  • Season to taste with salt if necessary. Enjoy!
    Pot of shurpa soup with a spoon.

Nutrition

Calories: 235kcal | Carbohydrates: 6g | Protein: 29g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 811mg | Potassium: 588mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5004IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 3mg