shurbo
Next Dish: Saoto Soup
Shurbo is a traditional Uzbek soup known for its rich, hearty flavor. It typically contains lamb, various vegetables such as carrots, onions, and potatoes, and is seasoned with spices like cumin, coriander, and bay leaves. The soup is often garnished with fresh herbs and served with bread. Shurbo is particularly popular during the cold winter months and is a common dish during Uzbek celebrations and festivities.
Recipe
Ingredients:
500 grams of lamb
2 onions
3 potatoes
3 carrots
1 bell pepper
3 tomatoes
1/2 cup of rice
3 cloves of garlic
Salt to taste
Pepper to taste
2 tablespoons of vegetable oil
Fresh herbs (parsley, dill, coriander)
2.5 liters of water
Instructions:
Rinse the lamb, cut into small pieces, and place in a large pot.
Add the water to the pot and bring to a boil. Skim off any foam that rises to the top.
Peel and finely chop the onions, then add them to the pot. Reduce the heat, cover the pot, and let it simmer for about 1 hour.
While the meat is simmering, peel and cut the potatoes into cubes, chop the carrots, bell pepper, and tomatoes.
Rinely chop the garlic and mix it with salt, pepper, and finely chopped herbs.
After the meat has been simmering for an hour, add the potatoes, carrots, bell pepper, tomatoes, and rice to the pot.
Let the soup simmer for another 20-30 minutes, until the vegetables and rice are fully cooked.
Add the garlic-herb mixture to the pot, stir well, and remove the pot from the heat.
Let the shurbo stand for about 10 minutes before serving.