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Kyrgyz Shorpo (Lamb and Vegetable Soup)

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Kyrgyz shorpo with bone-in lamb, potatoes, carrots, onion, tomato, and fresh herbs.
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Kyrgyz shorpo is a generous meat broth built around large pieces of lamb and vegetables. Its clear, savory stock and simple seasoning make it a comforting everyday meal.

Brown the lamb briefly, simmer it gently until tender, and add the vegetables late enough that they keep their shape in the broth.

Keep the pot at a gentle simmer rather than a hard boil so the broth stays clean and the lamb remains tender.

Serving Suggestions

Serve in deep bowls with plenty of lamb, vegetables, chopped dill, and warm flatbread on the side.

Kyrgyz shorpo being ladled from a large pot with lamb and chunky vegetables.

Recipe Notes

Shorpo reheats well over low heat. Add a splash of water or stock if the broth reduces during storage.

Kyrgyz shorpo with bone-in lamb, potatoes, carrots, onion, tomato, and fresh herbs.

Kyrgyz Shorpo (Lamb and Vegetable Soup)

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A clear Kyrgyz lamb broth with potatoes, carrots, tomato, onion, and fresh dill.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Kyrgyz
Calories: 525
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb Broth
  • 2 1/2 lb bone-in lamb shoulder or breast cut into 2-inch pieces
  • 2 tbsp vegetable oil for browning
  • 1 large yellow onion cut into wedges
  • 2 medium carrots cut into large chunks
  • 4 medium yellow potatoes cut into large chunks
  • 2 medium tomatoes quartered
  • 1 medium red bell pepper cut into large pieces
  • 8 cups water plus more if needed
Seasoning
  • 2 tsp kosher salt plus more to taste
  • 1 tsp ground black pepper plus more to taste
  • 1/2 cup fresh dill chopped
  • 1/4 cup fresh cilantro chopped

Equipment

  • Heavy stockpot
  • Chef’s knife
  • Ladle
  • Skimmer
  • Deep serving bowls

Method
 

Brown the Lamb:
  1. Pat the lamb dry and season with half of the salt and pepper. Heat the oil in a heavy stockpot over medium-high heat and brown the lamb in batches.
  2. Return all the lamb to the pot, add the onion, and cook for 3 minutes until the onion begins to soften.
Build the Shorpo:
  1. Add the water and bring it just to a boil. Skim the surface, reduce the heat, and simmer partially covered for 75 to 90 minutes, until the lamb is nearly tender.
  2. Add the carrots, potatoes, tomatoes, and bell pepper. Simmer for 20 to 25 minutes more, until the vegetables are tender but not falling apart.
Season and Serve:
  1. Taste the broth and adjust with the remaining salt and pepper. Stir in half of the dill and cilantro.
  2. Ladle the shorpo into deep bowls with lamb and vegetables in each portion. Finish with the remaining herbs and serve hot.

Nutrition

Calories: 525kcalCarbohydrates: 36gProtein: 36gFat: 27gSaturated Fat: 9gCholesterol: 105mgSodium: 920mgFiber: 6gSugar: 8g

Notes

  • Large vegetable pieces are part of shorpo’s hearty character; avoid cutting them too small.
  • Skim only as needed so the broth retains flavor while staying relatively clear.

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