Shurpa

Shurpa, also spelled shorpa or shorpo, is a traditional Central Asian soup or light stew widely associated with Uzbek, Kyrgyz, Tajik, and Turkmen cuisines. The name derives from Persian shurā, meaning broth, and entered Turkic languages through historical contact. The dish is commonly prepared in homes and in outdoor cooking, reflecting nomadic and pastoral culinary traditions.

A typical shurpa is made by simmering chunks of lamb or beef on the bone in water to create a clear, flavorful broth. Onions and carrots are standard additions; potatoes may be included in some versions. Regional varieties may also add peppers, tomatoes, or turnips. Spices commonly used include cumin, black pepper, and coriander, with dill or parsley often added as a finishing herb. Meat is sometimes browned or briefly seared before simmering to deepen flavor, and the dish is traditionally cooked slowly in a wide cauldron called a kazan.

Shurpa is usually served hot with bread on the side and fresh herbs for garnish. In many households, the broth is enjoyed first, followed by the tender meat and vegetables. Variations exist across countries and families, with differences in meat type, vegetable assortment, and spice level. The dish emphasizes simple, hearty ingredients and practical cooking, making it a staple across much of Central Asia.