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Shurpa Soup in a bowl

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 476kcal


  • 3 lb lamb or beef
  • 1 diced onion
  • 2 cup diced carrots
  • 1 diced bell pepper
  • 2 cup diced tomatoes
  • 8 small potatoes
  • 1/2 bn diced fresh parsley
  • 5 garlic cloves
  • 1 tsp paprika
  • 1 tbsp pepper
  • salt to taste
  • oil for frying


  • Prepare all ingredients for the recipe.
    5 bowls one with diced beef, one with diced onions, one with diced carrots, one with green bell peppers, one with halved abby tomatoes, parsley, garlic cloves and potatoes
  • 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 5 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!
    Shurpa Soup in a pot


Calories: 476kcal | Carbohydrates: 28g | Protein: 29g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 132mg | Potassium: 1304mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4820IU | Vitamin C: 41.9mg | Calcium: 107mg | Iron: 8.9mg