Shurpa with tomatoes

Fragrant and rich shurpa with tomatoes will warm you better than any drink, if you serve it hot for lunch or dinner - you only eat lamb hot. Soup cooked only from lamb or beef!

Description of preparation:

Shurpa is tasted only hot and scorching; for adults, you can add a pod of bitter pickled chili peppers, for children - sour cream of any fat content or thick yogurt without additives, classic. The dish is tasteless when cold - lamb fat becomes dense.

For lunch
The main ingredient:
Meat / Vegetables / Lamb / Tomato
Soups / Shurpa
Kitchen Geography:


  • Lamb - 0,7 Kilograms (ribs)
  • Potatoes - 2-3 Pieces
  • Carrots - 1 Piece
  • Onion - 1 Piece
  • Tomato - 1-2 Pieces
  • Green garlic - 2-3 Pieces (stem)
  • Bay leaf - 4-5 pieces
  • Parsley - 0,5 Bunch
  • Dill - 0,5 Bunch
  • Water - 1,7 Liters
  • Salt - 0,5 Teaspoons
  • Ground black pepper - 2-3 Pinch

Servings: 3-4

How to cook “Shurpa with tomatoes”

Prepare the indicated ingredients. Clean root vegetables, rinse in water.

Wash the lamb in water, carefully remove the films that are rich in such meat. Cut it into pieces and put in a cauldron. Add bay leaves, salt.

Pour in warm water and place the container on the stove. Bring to a boil and remove the resulting foam. Reduce heat and cook meat for about 1 hour.

Then cut the washed root vegetables into large cubes and add to the container. Water should boil about a third.

Rinse the tomato and cut the green core. Cut into large pieces and add to the container. Cook the soup for another 30-40 minutes.

5 minutes before cooking, add chopped fresh herbs to the bowl: parsley, dill, green garlic, and cilantro, if you like the aroma of such herbs in dishes.

After the specified time, turn off the heat and let the dish brew for another 5 minutes. If you did not add green garlic, then squeeze the peeled clove of fresh garlic into the bowl and mix.

Put hot shurpa in deep plates and serve with bread products to the table. Bon Appetit!


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