Sho‘rvaLamb and Vegetable Soup
A clear Uzbek lamb soup with potatoes, carrots, peppers, and tomatoes. Sho‘rva varies by region and is commonly served very hot.
Reviewed by Around the Table
Prep
20m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gLamb Shank (cut into large pieces)
- 450gPotato (peeled and cut into large chunks)
- 200gCarrot (cut into thick slices)
- 200gOnion (thickly sliced)
- 250gTomato (cut into chunks)
- 150gGreen Bell Pepper (cut into strips)
- 10gGarlic (lightly crushed)
- 2pcsBay Leaf
- 3gBlack Pepper (coarsely ground)
- 10gSalt
- 2lWater
- 15gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the lamb shank in a pot with the water and bring it slowly to a boil. Skim the surface until the broth is clear.
- 02
Add the onion, garlic, bay leaves, black pepper, and salt. Lower the heat and simmer gently until the lamb begins to soften.
- 03
Add the carrot and potato and continue simmering until both are nearly tender.
- 04
Add the tomato and green bell pepper and cook until the vegetables are soft but still hold their shape and the broth tastes rounded and aromatic.
- 05
Taste the broth and adjust with a little more salt if needed.
- 06
Serve the soup hot with the fresh parsley scattered over the top.
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