We often ordered lamb shurpa in Uzbek in a cafe, and then decided to independently master the recipe for this wonderful soup. The whole difficulty was only in buying young lamb.

Ingredients

• Lamb - 500-700 Grams Potatoes - 6 Pieces Carrots - 1 Piece Onions - 1 Piece Vegetable oil - 4 Art. spoons Tomato paste - 4 Tbsp. spoons Bay leaf - 1 Piece Black pepper - 7 Pieces Greens parsley, dill - 1 Piece (bunch)

Directions

1. Rinse the lamb in cold water, dry and cut into slices. Heat the oil in a cauldron and fry the lamb over high heat for 15 minutes until golden brown.
2. Add carrots. Then place the coarsely chopped onion. Fry the meat with onions and carrots for 10 minutes. Add tomato paste, bay leaf and pepper.
3. After 5 minutes, add the coarsely chopped potatoes. Pour water into the cauldron and cook under the lid for 30-40 minutes until tender. Serve with herbs. Bon Appetit!

Uzbek lamb shurpa

• Serves: -
• Prepare Time: -
• Cooking Time: 2 hours
• Calories: -
• Difficulty: Easy

We often ordered lamb shurpa in Uzbek in a cafe, and then decided to independently master the recipe for this wonderful soup. The whole difficulty was only in buying young lamb.

Ingredients

• Lamb - 500-700 Grams Potatoes - 6 Pieces Carrots - 1 Piece Onions - 1 Piece Vegetable oil - 4 Art. spoons Tomato paste - 4 Tbsp. spoons Bay leaf - 1 Piece Black pepper - 7 Pieces Greens parsley, dill - 1 Piece (bunch)

Directions

1. Rinse the lamb in cold water, dry and cut into slices. Heat the oil in a cauldron and fry the lamb over high heat for 15 minutes until golden brown.
2. Add carrots. Then place the coarsely chopped onion. Fry the meat with onions and carrots for 10 minutes. Add tomato paste, bay leaf and pepper.
3. After 5 minutes, add the coarsely chopped potatoes. Pour water into the cauldron and cook under the lid for 30-40 minutes until tender. Serve with herbs. Bon Appetit!

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