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.
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
Quantities update automatically when you change the serving size.
- 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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