Shurpa - an Eastern European Lamb Soup

READY IN: 3hrs 30mins
Recipe by Pa. Hiker

The only difference between this and a stew is the thickness of the broth. Shurpa has enough body to make a satisfying meal when served with buns (traditionally, Cilantro Buns #245014).

Top Review by Chef Regina V. Smith

I made this soup in the spring and forgot to review it until now. In addition to it's cool and usual name, it has a wonderful usual flavour as well. It was a big hit. The only thing that I did differently was I used red and yellow peppers instead of green ( it is more colourful). I would be interested in the recipe for the traditional buns to go along with it. How about it Hiker?

Ingredients Nutrition


  1. Heat the oil in a heavy soup pot over high heat. Add the lamb and brown lightly, stirring occasionally, for 5 minutes. Add the onions and continue to cook until the lamb is thoroughly browned and the onions are softened and colored, about 7 minutes more.
  2. Spoon off all the fat from the pot, then add the stock, and bring to a boll. Reduce the heat to low, cover, and simmer until the lamb is tender, about 1-1/4 hours.
  3. Refrigerate the soup, uncovered, until the fat rises to the surface, about 40 minutes. Skim the fat away.
  4. Bring the soup to a boil over medium heat and add the turnip, zucchini, carrots, peppers, tomatoes, cumin seeds, chilis, and coriander. Cook, covered, for 20 minutes. Add the chick-peas and cook for 10 minutes more.
  5. Remove the chili peppers from the soup and add salt and 2 tablespoons vinegar. Taste and add more salt and vinegar, if desired. Let stand, covered, for 10 minutes.
  6. Serve the soup garnished with plenty of cilantro.

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