Nakhut shurpa with lamb
10 servings
120 minutes
Chickpea soup with lamb is a soulful dish of Uzbek cuisine that warms with the aromas of spices and rich flavors. Its origins date back centuries when Uzbek nomads prepared hearty soups to nourish themselves after long journeys. The lamb, infused with herbs and spices, becomes tender and flavorful, while the chickpeas add a unique creaminess to the soup. Vegetables like carrots, tomatoes, and sweet peppers add freshness and a hint of sweetness, while herbs complete the symphony of flavors. This dish is perfect for cozy family evenings or traditional celebrations when the whole family gathers around one table to enjoy the warmth and richness of Eastern cuisine.
1
Soak chickpeas in 4 cups of cold water overnight. The next day, drain the chickpeas and rinse with cold water. Peel the onion, carrot, and garlic. Slice one onion into half rings and cut the remaining ones into quarters. Cut the carrot into slices about 0.5 cm thick.
- Chickpeas: 2 glasss
- Onion: 3 pieces
- Carrot: 5 piece
- Garlic: 1 head
2
In a thick-bottomed saucepan, heat vegetable oil and sauté sliced onions for 6 minutes. Add meat and cook over high heat, stirring, until browned, about 15 minutes. Season with salt and pepper to taste.
- Onion: 3 pieces
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
In a clean pot, boil 3 liters of water, add quartered onion and whole garlic cloves. Boil for 15 minutes. Add chickpeas and carrot. Boil for 10 minutes. Transfer the meat fried with onion into the soup, cover with a lid, and simmer on low heat for 1 hour.
- Onion: 3 pieces
- Garlic: 1 head
- Chickpeas: 2 glasss
- Carrot: 5 piece
4
Wash the tomatoes and peppers. Cut the tomatoes into large wedges, and cut the peppers into 4 pieces, removing the seeds. Wash the cabbage leaves and add them whole to the soup along with the tomatoes and peppers. Bring the soup to a boil and cook for 30 minutes. If needed, add salt and pepper.
- Tomatoes: 3 pieces
- Bell pepper: 2 pieces
- White cabbage: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Wash the cilantro and dill, chop finely. Peel the potatoes, cut into medium pieces, add to the soup, and boil for 20 minutes.
- Cilantro: 0.5 bunch
- Dill: 0.5 bunch
- Potato: 5 piece
6
Remove the cabbage leaves from the soup. Five minutes before it's done, add chopped greens to the soup. Remove from heat, cover, and let it steep for 15 minutes.
- Cilantro: 0.5 bunch
- Dill: 0.5 bunch
