Shurbo (Tajik Lamb Soup)

Name: Shurbo (Tajik Lamb Soup)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Tajikistan
Ingredients: 1 kg lamb, bone-in, cut into pieces; 3 potatoes, chunked; 2 carrots, sliced; 1 onion, chopped; 2 tomatoes, chopped; 1 red bell pepper, chopped; 2 bay leaves; 8 cups water; Fresh dill and cilantro for garnish; Salt and black pepper to taste

6 servings20 min prep90 min cookEasy Tajikistan

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The Story Behind It

The Tale of Shurbo (Tajik Lamb Soup)

Shurbo, a lamb soup found across Central Asia, takes its name from the Persian word "shorba," meaning soup, a linguistic trace of Tajikistan's deep Persianate heritage. It reflects centuries of nomadic and Silk Road cooking traditions that still shape Tajik cuisine today.

Ingredients

Scale:· 6 servings

1 kg lamb, bone-in, cut into pieces
3 potatoes, chunked
2 carrots, sliced
1 onion, chopped
2 tomatoes, chopped
1 red bell pepper, chopped
2 bay leaves
8 cups water
Fresh dill and cilantro for garnish
Salt and black pepper to taste

Instructions

1Place the lamb in a large pot with water and bring to a boil, skimming off any foam.
2Add the onion and bay leaves, then reduce heat and simmer covered for 45-50 minutes until the lamb is nearly tender.
3Add the carrots and continue simmering for 15 minutes.
4Add the potatoes, tomatoes, and bell pepper, and simmer for another 20-25 minutes until all the vegetables and meat are fully tender.
5Season with salt and black pepper.
6Remove the bay leaves before serving.
7Ladle into bowls, garnishing generously with fresh dill and cilantro.
8Serve hot with fresh bread.

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