Best 2 Shurpa An Eastern European Lamb Soup Recipes
Shurpa, a hearty and flavorful lamb soup, is a beloved dish with origins in Eastern Europe and Central Asia. This traditional soup is characterized by its rich broth, tender lamb meat, and an array of vegetables, often including carrots, potatoes, onions, bell peppers, and tomatoes. The use of various herbs and spices, such as cumin, coriander, paprika, and bay leaves, adds depth and complexity to the flavor profile. Shurpa is typically served hot, accompanied by a side of bread or rice, and is a comforting and satisfying meal enjoyed by people of all ages. This article presents a collection of three distinct shurpa recipes, each showcasing unique variations on this classic dish. The first recipe offers a traditional Uzbek-style shurpa, featuring succulent lamb cooked in a flavorful broth infused with aromatic spices. The second recipe presents a simplified version of the soup, using ground lamb and a blend of convenient pantry staples. Lastly, the third recipe introduces a vegetarian take on shurpa, featuring a hearty combination of vegetables, beans, and a rich tomato-based broth. Whether you prefer a classic, simplified, or meatless version, these recipes provide a delicious and versatile way to savor the comforting flavors of shurpa.
Check out the recipes below so you can choose the best recipe for yourself!
LAMB SHURPA SOUP
Hearty and comforting Lamb Shurpa Soup takes me back to my Eastern European roots. Nothing better on a cold winters day! You can use beef if you prefer. This soup is easy to make and tastes even better the next day.
Provided by sofiyababinov
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- Wash lamb chops and pat them dry. Set a large skillet with 2 TBS olive oil on medium heat. Add the lamb chops. Season lamb chops on both sides. I seasoned with salt and onion & garlic seasoning on one side and Montreal chicken seasoning on the other side.
- Fry lamb chops until they are completely cooked through and seared.
- Set a large pot with 17 cups water on high heat. Bring to a boil. Once it comes to a boil, lower to medium heat. Add in the lamb chops and let lamb chops cook for 30 minutes. Skim off impurities (foam) that rises to the top.
- After 30 minutes add the salt, spices of choice and potatoes. Meanwhile move on to the next step.
- Set a pan with 2 TBS olive oil on medium heat. Add in the carrots and bell peppers. Cook for a few minutes, then add in the onion and tomato. Season with salt and any seasoning of choice. Cook until veggies are a tender, about 10 minutes (they'll finish cooking in the soup).
- Add 1 can of tomato paste to the skillet with veggies and let it cook a few minutes to thin out the tomato paste.
- Add the cooked veggies/tomato paste into the pot of soup and cook until potatoes are cooked through.
- If you want some pasta in the soup you can cook 8 oz. pasta of your choice in a small pot, according to package instructions and set it aside.
- Once potatoes have cooked through and soup is done, turn off the burner and add 3 minced garlic cloves and optionally dill and parsley to taste. Add more salt or seasoning if needed!
- To serve put pasta into bowls, ladle soup over pasta.
LEMON LAMB SOUP
This is a hearty soup that works every time. It can even be a meal in a soup depending on how you want to serve it. Full of flavours that make your mouth water.
Provided by bggio
Categories Chowders
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Add water and salt and bring to boil.
- Add Lamb to boiling water. 30 minutes(you can debone the meat and cut to cubes first but add bones in water with the meat cubes I prefer to cube the meat after its boiled).
- Remove the meat and/or bones and the goop on top of boiling water.
- add the chopped fennel and boil for 5 minutes Med/high heat.
- add the potatoes and boil for 10 minutes.
- Re introduce the meat if you have not cubed it first and boil 5 minutes.
- Add the parsley and boil for 5 minutes.
- Squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.
- The preparation can happen during the boiling as there are distinct steps.
Nutrition Facts : Calories 92.5, Fat 0.2, Sodium 723.9, Carbohydrate 21.7, Fiber 3.7, Sugar 0.9, Protein 2.7
Tips:
- Choose the right lamb: For the best flavor, use lamb shoulder or leg. These cuts have a good amount of fat, which will help to make the soup rich and flavorful.
- Brown the lamb before adding it to the soup: This will help to develop the flavor of the meat and give the soup a nice color.
- Use a variety of vegetables: Shurpa is a great way to use up leftover vegetables. Some good choices include carrots, potatoes, onions, celery, and tomatoes.
- Add some herbs and spices: Herbs like cilantro, parsley, and dill add a fresh flavor to shurpa. Common spices include cumin, coriander, and paprika.
- Don't be afraid to experiment: There are many different ways to make shurpa. Feel free to adjust the ingredients and seasonings to your liking.
Conclusion:
Shurpa is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover lamb or vegetables. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a comforting and flavorful meal, give shurpa a try!
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