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Uzbekistan · Soup
Uzbek Shurva
Local name: Шўрва / Sho'rva
A hearty traditional Uzbek soup of bone-in lamb and large chunks of vegetables.
- Servings4
- Prep20 min
- Cooking2 h 18 min
- Total time2 h 38 min
- DifficultyEasy
About this dish
Shurva (Uzbek: sho'rva) is an Uzbek meat soup made by simmering bone-in meat for a long time with large-cut vegetables. Its name belongs to the wide family of soups whose word goes back to Persian and spread through Turkic languages. In Uzbekistan it is served hot at everyday meals, at guest tables and at large gatherings, usually with fresh tandoor bread.
The Uzbek way is to brown the meat in oil first and to leave the vegetables in big pieces rather than slicing them finely. Cumin and coriander seed give the flavor, and plenty of fresh dill and cilantro go on top. The result is a clear but rich, nourishing soup.
Ingredients
Tick the ingredients off like a shopping list.
Meat and broth
Vegetables
Spices and herbs
Method
Rinse the meat and cut it into large pieces; cut the onions, carrots, potatoes, tomatoes and pepper into big chunks.
Heat the oil until very hot in a large heavy pot, add the meat and brown it on all sides over medium heat.
Add the onions and keep frying until golden and soft.
Add the carrots and fry for a few more minutes, stirring.
Pour in the cold water, bring to a boil and skim off the foam that rises to the top.
Reduce the heat, partly cover and simmer gently until the meat is tender.
Add the salt, cumin, coriander seeds, black pepper, tomatoes, bell pepper and garlic and keep simmering.
Add the potatoes and cook until they are tender.
Taste the broth and adjust the salt.
Turn off the heat and let the soup rest with the lid on.
Ladle the soup with meat and vegetables into deep bowls and serve topped with plenty of dill and cilantro.
💡 Tips
- Starting the meat in cold water and skimming often gives a clearer broth.
- Keep the vegetables in large pieces so they do not fall apart in the long simmer.
- Add the potatoes last, otherwise they cloud the broth.
- Choose fatty bone-in cuts such as ribs for a richer soup.
- Serve with fresh bread and a squeeze of lemon if you like.
🛒 Can't find it abroad?
- Lamb — Use beef short ribs or shank and extend the simmering time by about 30 minutes.
- Cottonseed oil — Use sunflower oil; add a little sheep tail fat if you want a more traditional flavor.
- Coriander seeds — Use a bit more cumin or add ground coriander.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
