Catalog

Shurpa

Recipes found: 69

Beer-based shurpa

Beer-based shurpa

Perfect for lunch. Anyone who tries shurpa cooked with beer will definitely add this recipe to their culinary notebook! Beer perfectly enhances the flavor of braised lamb, adding smoothness and richness to the taste. Choose spices and seasonings to your liking, and garnish the shurpa with fresh herbs, etc.

Lamb and Beef Shurpa

Lamb and Beef Shurpa

A hearty and aromatic soup. Be sure to add tomatoes, pepper, onion, carrots, potatoes, and tasty noodles. When serving, garnish the soup with fresh herbs; optionally, you can add garlic. Serve the shurpa hot. The soup is ready to serve.

Vegetable shurpa

Vegetable shurpa

In detail, the soup is ready to serve.

Shurpa from canned meat

Shurpa from canned meat

The recipe won't take much time. Shurpa with canned meat is very simple and quick to prepare. It's an ideal dish for a hearty, filling lunch during cold weather. Instead of fresh tomato, you can use tomato paste. Spices should be added to taste. Good-quality beef canned meat works perfectly as a substitute for fresh meat. Serve hot, ladled into bowls.

Tomato Shurpa

Tomato Shurpa

Shurpa should be served hot and steaming. Adults can add a marinated hot chili pepper to their plate, while children can have sour cream of any fat content or plain thick unsweetened yogurt. The dish is tasteless when cold, as the lamb fat becomes dense. Serve with fresh herbs and sour cream.

Kaurma-shurpa

Kaurma-shurpa

Kaurma-shurpa soup is hearty, aromatic, and extremely delicious. At the same time, it's very easy to prepare. You can do as I did: cook a beef broth and add vegetables. Or you can first sear the meat, then add water and boil it. Traditional Eastern shurpa is usually quite fatty, but my version is diet-friendly with minimal fat. It turns out just as good and is easier on the liver. Add spices to taste. Serve with fresh herbs and sour cream.

Dulma soup

Dulma soup

Shurpa is most commonly made with lamb, but beef, especially young beef, works perfectly as well. Spices are essential ingredients in this soup. Be sure to add cumin, coriander, and reyhan—purple basil. The soup's aroma is simply incredible. Serve with fresh herbs and sour cream.

Lamb shurpa

Lamb shurpa

Perfect for lunch. It's best to prepare the soup in a cauldron or a heavy-bottomed pot. You can use fresh or canned tomatoes. Let the soup steep well, but remove excess fat. It's tasty and vitamin-rich, as it consists of many root vegetables and other vegetables. Serve with fresh herbs and sour cream.

Soup

Soup

The soup is easy and quick to prepare. "Shurpa" is a type of hearty soup traditional to Eastern countries. Today I want to tell you about it.

Lamb soup

Lamb soup

The recipe won't take much time. Preparing this soup takes quite a while, but believe me, the effort is worth it, and the result will delight you with its exquisite aroma and rich flavor. Shurpa is a traditional Uzbek dish, but it's popular not only in its homeland but also in other regions. Many home cooks have come to love this soup and prepare it successfully. I want to tell you, serve the soup hot.

Pork soup

Pork soup

The taste of lamb confuses many, so it is often replaced with beef and pork. Shurpa differs from an ordinary soup in that its ingredients are cut into large pieces. This dish is hearty and nutritious, satisfying hunger perfectly. In Uzbekistan, it is served during holidays and even at weddings.

Shurpa-mash

Shurpa-mash

A hearty first course dish. I'm sharing the recipe with you. Ladle into bowls and serve.

Stalik Khankishiev's Lamb Shurpa

Stalik Khankishiev's Lamb Shurpa

A hearty first course. I refined my knowledge of preparing this dish using Stalik Khankishiev's recipe. There are several variations of this dish, but there are key points without which shurpa wouldn't be as delicious and authentic. The most important thing is using lamb; the rest I'll explain further.

Shurpa

Shurpa

Shurpa is a popular Eastern soup. This dish is characterized by high fat content and a large amount of greens and spices. Vegetables for shurpa are cut into large pieces. The dish is most commonly prepared with lamb, as broth made from genuine fat-tailed lamb, combined with herbs such as cilantro and dill, produces an incredible aroma. There are also recipes for fish and poultry shurpa. Dill, parsley, and cilantro are usually used as herbs for shurpa. The Uzbek version of the dish is generously seasoned with basil and cumin.

Goose shurpa

Goose shurpa

I want to warn you right away that shurpa is simple to prepare, though not quick. Be patient and have a good cauldron on hand to make the perfect soup. As you can see, you don't need many ingredients, and the amazing flavor comes from slow simmering on the stove. The wonderful, fragrant broth that you can't stop eating, along with the tender poultry meat, makes this the ideal meal for the whole family. Ladle into bowls and serve.

Shurpa in a cauldron

Shurpa in a cauldron

Perfect for lunch. There are many recipes for preparing this dish, but almost always it is specified that shurpa should be cooked in a cauldron at home. As for the vegetables, there can be various variations. If you like spicy food, be sure to add a chili pepper pod. The result is an incredibly tasty and rich broth, and the vegetables with meat literally melt in your mouth. The soup is ready to serve.

Chicken shurpa in a multicooker

Chicken shurpa in a multicooker

Hearty and aromatic soup. Here is a simple recipe for chicken shurpa prepared in a multicooker. First, boil the chicken, then add vegetables and spices. Cook the shurpa using the "Multicook" mode. Let the finished soup steep in the "Keep Warm" mode for 10 minutes. Serve sprinkled with chopped fresh herbs. Serve with sour cream and fresh herbs.

Caucasian-style shurpa

Caucasian-style shurpa

The soup is simple and quick to prepare. Shurpa is not only a Caucasian dish; it is also very popular in the East and the Balkans, for example. The recipe varies depending on the region. To prepare Caucasian-style shurpa, we will need lamb, plenty of spices (coriander, cumin, khmeli-suneli), and fresh herbs (cilantro, parsley). We also add apples—one of the distinctive features of Caucasian shurpa. Sometimes dried fruits or other fruits uncommon in soups are added as well. Serve with fresh herbs and sour cream.

Pork Ribs Shurpa

Pork Ribs Shurpa

The recipe won't take much time. I want to share it. Pour into bowls and serve.

Beef shurpa in a multicooker

Beef shurpa in a multicooker

A multicooker will make preparing shurpa much easier. All you need to do is chop the ingredients and add them to the multicooker bowl at the right time. Use fresh herbs to your taste and according to the season. Make sure to properly prepare the beef by removing all the membranes, so it's more pleasant to eat. By the way, you can simply chop the garlic instead of pressing it— it will still release all its flavor. Serve shurpa with lavash or your favorite dark bread. Enjoy the soup hot.

Lamb shurpa in a multicooker

Lamb shurpa in a multicooker

Hearty and aromatic soup. With modern kitchen appliances, you can prepare any dish more conveniently and easily, in my opinion. Today's recipe is dedicated to all lamb lovers or those who enjoy Uzbek cuisine, as I'll show you how to make lamb shurpa in a multicooker. One of the key features of preparing this soup is that the meat and vegetables are first sautéed, and a multicooker is perfect for this task. In it, we can both fry and cook, meaning fewer dishes to wash and less time spent overall. So take note of this simple recipe for lamb shurpa in a multicooker and delight your family with delicious, fragrant food. The soup is ready to serve.

Uzbek-style lamb shurpa

Uzbek-style lamb shurpa

A hearty first course dish. Lamb is generally a meat that's an acquired taste, and many people don't particularly like it. For example, my husband always used to refuse lamb dishes—until I prepared for him Uzbek-style shurpa made with lamb at home. He liked this soup so much that I ended up making it many times afterwards, and each time the shurpa was devoured within minutes. And no wonder—it's so delicious and filling that after just one bowl, your hunger disappears completely, and you feel warm and cozy inside. So I highly recommend this simple recipe for Uzbek-style lamb shurpa; it will satisfy your hunger and lift your spirits, I promise. The soup is ready to serve.

Shurpa in clay pots

Shurpa in clay pots

The recipe won't take much time. Here is how to prepare shurpa in clay pots at home. The soup turns out extremely delicious, no doubt about it. Any dish cooked in clay pots becomes special, from its taste to its attractive appearance. Optionally, serve the shurpa with sour cream and black bread. Good luck! Serve with fresh herbs and sour cream.

Venison shurpa

Venison shurpa

Hearty and aromatic soup. Here is a classic recipe for preparing shurpa from roe deer. If desired, before cooking the roe deer meat, lightly sear it in a pan for just 5–7 minutes. As for the amount of spices... Usually, I mix them together so that they amount to one tablespoon in total. Have a wonderful day and enjoy cooking your roe deer shurpa. Serve the soup hot.

Horse meat shurpa

Horse meat shurpa

The recipe won't take much time. Here is a simple recipe for preparing horse meat shurpa. Bell pepper is not included in this recipe; if you have it, feel free to add it together with the vegetables—it will make the dish even more delicious (I didn't have any). Let the prepared shurpa steep, covered, for 10–15 minutes before serving. Have a wonderful day. The soup is ready to serve.

Wild Boar Shurpa

Wild Boar Shurpa

The recipe won't take much time. Here is a simple recipe for wild boar shurpa. You will need wild boar ribs; first, sear the meat, then braise it with onions and peppers. Simmer the broth with vegetables for about an hour. Let the finished soup steep, covered, before serving. Optionally, add chopped garlic. Good luck!

Rooster shurpa

Rooster shurpa

Here is a simple recipe for preparing rooster shurpa. The most important thing is not to overcook the meat! The signs of readiness are the exposed rooster's leg, the tomatoes floating to the surface, and the bell pepper sinking to the bottom. Before serving, let the shurpa steep, covered. Good luck with your cooking! The soup is ready to serve.

Quail shurpa

Quail shurpa

Perfect for lunch. Here is a simple recipe for quail shurpa. It's best to cook it outdoors. If you have a cauldron (kazan), that's great! Soup cooked in a kazan is especially delicious and hearty. Before starting, prepare the quail carcasses by cleaning and thoroughly rinsing them with water. Have a wonderful day! Serve the soup hot.

Shurpa kainatma

Shurpa kainatma

A hearty first course. Here is the traditional classic recipe for preparing shurpa kainatma. This dish is very popular in Uzbekistan and Tatarstan, but also well-known and loved in our regions. And why wouldn't it be? It's simple to prepare, incredibly tasty, and looks beautiful in the bowl! Let the shurpa steep, covered, for 10-15 minutes before serving. Good luck!

Burchak shurpa

Burchak shurpa

The recipe won't take much time. Burchak shurpa is a delicious and hearty soup, especially popular in Tatar national cuisine. In the original recipe, shurpa is made with lamb, but I substituted it with beef. Be sure to try it. Serve with fresh herbs and sour cream.

Fried Shurpa

Fried Shurpa

The soup is simple and quick to prepare. Homemade fried shurpa is very easy to make. All ingredients are fried in a pan and then combined together. If you prefer a more liquid shurpa, simmer the ingredients in tomato juice or broth. Garnish the dish with herbs and pieces of omelet before serving. Serve the soup hot. Good luck!

Moose meat shurpa

Moose meat shurpa

Perfect for lunch. Here is a simple recipe for moose meat shurpa. You'll need the following ingredients: moose meat, potatoes, carrots, onion, bell pepper, fresh herbs (coriander, parsley, dill), spices (salt, black pepper, cumin, coriander, khmeli-suneli), apple, and garlic. The soup turns out very rich and filling. I highly recommend cooking it in a cauldron outdoors.