Shurpa (or Chorba)

Traditional mutton soup Shurpa Central Asian recipe Chorba

This rich in taste and nutrition aromatic mutton soup comes from Central Asia: Kazakhstan/Uzbekistan/Azerbaijan/Tatarstan.

All these countries have slight alternations in the recipe, but the common features are: mutton and vegetables,
all cut in big chunks.

Shurpa (or Chorba)

By admin Published: October 12, 2013

  • Yield: 3 litres pot

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  • 300 grams mutton (soup pieces)
  • 2 litres water
  • 3 tomatoes
  • 2 carrots
  • 1 onion
  • 2 bell peppers
  • 1 teaspoon coriander seeds
  • 1 teaspoon peppercorns
  • 3 potatoes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 handful fresh herbs (parsley or coriander)


    • Preparation:
      Quarter the onion. Chop carrots, peeled potatoes and bell pepper into chunky pieces (keep potatoes in cold water to prevent oxidising); Skin and quarter tomatoes (to easily skin them, put them in a bowl with hot water for a few minutes).

    • Put the mutton pieces into a cooking pot filled with cold water, add salt and bring to boil over high heat. As the foam starts forming, scoop it out with a skimmer or a spoon. Then turn the heat to low.

    • Add coriander seeds, peppercorns and quartered onion and let simmer for 45 minutes.

    • ~After 45 minutes of simmering~
      Discard the onion. Add carrots and potatoes, simmer for 15 minutes.

    • Add tomatoes, bell peppers, simmer for 5 minutes (or until the potatoes are soft).

    • Turn the heat off, decorate with chopped fresh parsley or coriander, and enjoy!

    • Once cooled, put in the fridge, the next day the soup will be even tastier.

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