Uzbek Red Shurpa/ Lamb and Vegetable Soup.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes offer more nutrients, while turnips are often less expensive.

tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes enhance flavor, while canned are more convenient.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini provides a similar texture, while carrots are usually cheaper.

Soak 2 cups of dried garbanzo beans in cold water overnight.

The next day, remove the skins from the garbanzo beans if desired.

In an 8-quart pot, add 2 pounds of rack of lamb and 1 pound of lamb shoulder.

Pour in 5 quarts of water and bring to a boil over high heat.

Skim off any foam that forms on the surface as the stock boils.

Add 1 yellow onion cut in half, 1 tablespoon of kosher salt, and black peppercorns to the pot.

Reduce heat and cover, simmering for 1 hour.

After 1 hour, remove the onion and as many peppercorns as possible from the stock.

Add 1 tablespoon of Hungarian paprika, 2 bay leaves, and 1 tablespoon of cumin to the stock.

Cut 2 carrots on the bias and add them along with the halved golden potatoes to the pot.

Add the soaked garbanzo beans and simmer for 20 minutes.

Prepare the bell peppers by cutting half of each (red, yellow, orange) into wide strips.

Add the bell peppers and 1 Vidalia onion to the pot and simmer for another 20 minutes.

Remove the hot pepper and bay leaves from the soup.

Add fresh dill, cilantro, and green onions to the soup, reserving some for garnish.

Turn off the heat, cover the pot, and let it sit for 10 minutes before serving.

Taste the soup and adjust salt and pepper as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level: