Shurpa Uzbeki Soup

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Shurpa Uzbeki soup, originating from Uzbekistan, is a beloved culinary treasure known for its rich flavourful broth and hearty ingredients.

Shurpa Uzbeki Soup: A Flavorful Delight from Uzbekistan


Shurpa Uzbeki soup, originating from Uzbekistan, is a beloved culinary treasure known for its rich flavors and hearty ingredients. This traditional soup showcases the culinary prowess of Uzbek cuisine, offering a delicious and satisfying experience for food enthusiasts. Let's explore the origins, ingredients, symbolism, and health benefits of this delightful dish.

Origin and Cultural Significance


Shurpa Uzbeki soup holds a special place in the heart of Uzbek cuisine. It is a staple dish in Uzbek households and is often prepared for festive occasions and family gatherings. Originating from Uzbekistan, shurpa represents the country's rich culinary heritage and reflects the nomadic traditions of Central Asia.

Ingredients that Create the Magic


Shurpa Uzbeki soup boasts a harmonious blend of ingredients, resulting in a robust and flavorful dish. While the choice of meat may vary, lamb and beef are commonly used, providing a succulent base for the soup. The meat, often left on the bone or cut into chunks, adds depth and richness to the broth.

The soup's delightful flavors are further enhanced by the careful selection of herbs and spices. Key herbs and spices include cumin, which adds an earthy aroma, coriander, offering a citrusy note, dill, providing a slight anise-like taste, parsley, contributing freshness, and garlic, lending savory complexity.

Symbolism and Cultural Significance


Beyond its culinary excellence, shurpa Uzbeki soup holds symbolic value within Uzbek culture. It embodies the traditions of hospitality and generosity, as it is often prepared and shared among family and friends. The act of making shurpa is a representation of love and care, as the preparation process often involves slow cooking and nurturing the flavors to perfection.

Health Benefits


Aside from its exquisite taste, shurpa Uzbeki soup offers several health benefits. The soup incorporates a variety of vegetables, such as carrots, potatoes, and onions, which contribute to its nutritional value. Additionally, the use of herbs and spices, known for their antioxidant properties and potential health benefits, further enhances the soup's positive attributes.

The slow-cooking method employed in preparing shurpa allows the flavors to meld together while retaining the nutrients from the ingredients. The resulting broth is nourishing and can provide warmth, comfort, and a boost to the immune system.

Yields12 Servings
Main Ingredients:
 3500 l Water
 1500 g Lamb Ribs
 600 g Potatoes
 300 g Carrots
 200 g Capsicum
 200 g Onions (1 medium onion whole, 1 medium onion -chopped)
 200 g Tomato (skinless)
 5 Garlic Cloves
 1 tsp Coriand Seeds
 1 tsp Cumin Seeds
 1 tbsp Salt
 ½ tsp Pepper or to taste
 ¼ cup Parsley to serve
 3 Bay Leaves
1

Prepare the Ingredients:
Rinse the lamb ribs under cold water to remove any impurities. Pat them dry with a paper towel.
Peel the potatoes and carrots. Cut them into big chunks or leave it whole if small size of potatoes.
Remove the seeds from the capsicum and cut into big chunks.
Peel the skin off the tomato and cut it into 6-8 parts of vegies.
Peel and chop the garlic cloves.

2

Prepare the Spice Mixture:
In a mortar and pestle, crush the coriander seeds and cumin seeds to release their flavours and aromas.

3

Cook the Soup:
Place the meat in a large pot and cover it with cold filtered water.
The ingredients for the broth are always covered with cold water to allow all the juices to come out gradually as the temperature rises.
When it boils, remove the foam. Add 1 whole onion.
Bring to boil, and simmer on low heat for 1 hour.
After 1 hour take 1 onion off, he did his job, gave all the flavours. Then add the potatoes, carrots, capsicum, chopped tomatoes, chopped garlic, chopped onions, bay leaves, crushed coriander seeds, and cumin seeds.
Tip: (To spice hint add 1 whole chilli and simmer with all vegies, after take this out, to not break down).
Stir the ingredients well. Cover, bring to boil, and reduce the heat after boiling to medium or low heat to a simmer. Keep in eye on it.
Simmer about 20 minutes. Now you can season with salt and pepper according to your taste.
Cover the pot and continue to simmer on low heat until the meat becomes tender and the potatoes are cooked through but still hold their shape and the flavours have melded together.

4

Serve the Shurpa:
Once the shurpa is ready, ladle it into bowls.
Garnish each serving with a sprinkle of freshly chopped parsley.
Enjoy your homemade shurpa Uzbeki soup!

Conclusion:


Shurpa Uzbeki soup is a culinary masterpiece from Uzbekistan that embodies the rich heritage and warm hospitality of the country. With its tantalizing flavors, carefully selected ingredients, and symbolic significance, shurpa offers a delightful dining experience. Whether enjoyed during festive celebrations or as a comforting meal, this traditional Uzbeki soup is sure to leave a lasting impression on those fortunate enough to savor its delightful taste.

Ingredients

Main Ingredients:
 3500 l Water
 1500 g Lamb Ribs
 600 g Potatoes
 300 g Carrots
 200 g Capsicum
 200 g Onions (1 medium onion whole, 1 medium onion -chopped)
 200 g Tomato (skinless)
 5 Garlic Cloves
 1 tsp Coriand Seeds
 1 tsp Cumin Seeds
 1 tbsp Salt
 ½ tsp Pepper or to taste
 ¼ cup Parsley to serve
 3 Bay Leaves

Directions

1

Prepare the Ingredients:
Rinse the lamb ribs under cold water to remove any impurities. Pat them dry with a paper towel.
Peel the potatoes and carrots. Cut them into big chunks or leave it whole if small size of potatoes.
Remove the seeds from the capsicum and cut into big chunks.
Peel the skin off the tomato and cut it into 6-8 parts of vegies.
Peel and chop the garlic cloves.

2

Prepare the Spice Mixture:
In a mortar and pestle, crush the coriander seeds and cumin seeds to release their flavours and aromas.

3

Cook the Soup:
Place the meat in a large pot and cover it with cold filtered water.
The ingredients for the broth are always covered with cold water to allow all the juices to come out gradually as the temperature rises.
When it boils, remove the foam. Add 1 whole onion.
Bring to boil, and simmer on low heat for 1 hour.
After 1 hour take 1 onion off, he did his job, gave all the flavours. Then add the potatoes, carrots, capsicum, chopped tomatoes, chopped garlic, chopped onions, bay leaves, crushed coriander seeds, and cumin seeds.
Tip: (To spice hint add 1 whole chilli and simmer with all vegies, after take this out, to not break down).
Stir the ingredients well. Cover, bring to boil, and reduce the heat after boiling to medium or low heat to a simmer. Keep in eye on it.
Simmer about 20 minutes. Now you can season with salt and pepper according to your taste.
Cover the pot and continue to simmer on low heat until the meat becomes tender and the potatoes are cooked through but still hold their shape and the flavours have melded together.

4

Serve the Shurpa:
Once the shurpa is ready, ladle it into bowls.
Garnish each serving with a sprinkle of freshly chopped parsley.
Enjoy your homemade shurpa Uzbeki soup!

Notes

Shurpa Uzbeki Soup
IngredientsDirections

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Nutrition Facts

12 servings

Serving size

Amount per serving
Calories398
% Daily Value *
Total Fat 32g42%
Sodium 653mg29%
Total Carbohydrate 11g4%
Dietary Fiber 2.02g8%
Total Sugars 2.39g
Protein 15g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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