A rich, aromatic lamb and vegetable soup with chickpeas, potatoes, and fresh herbs, seasoned with cumin and coriander.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: cilantro, dill, lemon wedge
Accompaniments: non (flatbread)
Instructions
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1
Place lamb in a large pot with cold water. Bring to boil, skim foam.
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2
Add onion, carrots, and chickpeas. Simmer 1 hour.
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3
Add potatoes, tomatoes, cumin, and coriander. Cook 30 min more.
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4
Season with salt and pepper. Ladle into bowls.
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5
Garnish generously with fresh cilantro and dill.
Did You Know?
In Tajik culture, the broth of shurbo is considered medicinal — it is the first food offered to someone recovering from illness.
Chef's Notes
Equipment Tips
- large pot
- ladle
- cutting board
Garnishing
cilantro, dill, lemon wedge
Accompaniments
non (flatbread)
The Story Behind Shurbo
Shurbo is the quintessential Tajik comfort food, descended from ancient pastoral soups of the Central Asian steppes. Every household has its own variation, but the combination of lamb, chickpeas, and fresh herbs remains constant across all regions of Tajikistan.
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