Uzbek Shorba

by Editorial Staff


Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine European
Servings (Default: 6)


  • 500 g lamb
  • 5 onion (s)
  • 3 bell pepper (s), green
  • 3 carrot (s)
  • 3 potato (s)
  • 4 tomato (s)
  • 0.5 teaspoon ½ cumin
  • 0.5 teaspoon ½ coriander powder
  • 1 bunch herbs, fresh (parsley, coriander, dill)
  • salt and pepper
Uzbek Shorba
Uzbek Shorba


  1. Cut the lamb (preferably shoulder) into pieces that are not too small and fry on all sides in the hot oil - in Central Asia itself one would prefer lamb tail fat instead. Cut the onion and bell pepper into rings and the carrots into strips. Peel and quarter the tomatoes. Gradually fry the onions, tomatoes, peppers and finally the carrots until the tomatoes begin to lose their shape. Add the cumin, coriander powder, salt and pepper and fill up with two liters of cold water. Heat slowly and simmer for half an hour. Dice the potatoes and let simmer with the chopped herbs for another 15 minutes. Sprinkle with fresh herbs to serve.
  2. There are numerous ways to prepare this recipe in Central Asia. In Turkmenistan, for example, the lamb is being replaced by fish. Chicken or beef can also be used. In addition to the vegetables, apples, quinces, apricots and plums - fresh or dried - occasionally find their place in the Shorba.

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