Description
Beef Shurpa Soup is a traditional Central Asian soup made with tender beef, large-cut vegetables, and a clear, savory broth slowly simmered for deep flavor.
Ingredients
Scale
- 3 1/4 pounds beef, bone-in or boneless, cut into large chunks
- 10 cups water
- 1 large onion, sliced
- 1 large carrot, sliced
- 1 3/4 pounds potatoes, peeled and cut into large pieces
- 2 bell peppers, sliced
- 2 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 small bunch fresh parsley and/or cilantro, chopped
Instructions
- Place the beef in a large pot and add the water, then bring to a boil.
- Skim off foam, reduce heat, cover, and simmer for 1 1/2 to 2 hours until tender.
- Add the sliced onion and carrot and simmer for 10 minutes.
- Add the potatoes and cook for 15 minutes.
- Stir in bell peppers, tomatoes, and garlic.
- Season with salt, black pepper, and coriander.
- Simmer for 10 to 15 minutes until vegetables are tender.
- Remove from heat, stir in fresh herbs, and rest for 10 minutes before serving.
Notes
- Use large-cut vegetables for a traditional texture.
- Bone-in beef adds deeper flavor to the broth.
- The soup tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Central Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 6
- Sodium: 820
- Fat: 32
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 5
- Protein: 48
- Cholesterol: 145