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!
Servings 10 Servings
- 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.
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!
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