Shurpa

Shurpa is a clear lamb soup from Central Asia, with bone-in meat, chickpeas and vegetables in large pieces: carrot, potatoes, pepper and tomatoes, seasoned with cumin, coriander and plenty of fresh herbs. In Bukharan cooking it is a whole meal in a bowl.

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Dairy freeGluten freeMeat

Updated

ShurpaIllustration
Time2 h 50 minCook 2 h 10 min · + Soak 12 h
Pot8 bowls4.4 litres
Per bowl398 kcal26.9 g protein · a 550 ml bowl
Cost of the pot₪139for the pot, about ₪17 a bowl

The story of Shurpa

Shurpa is cooked all over Central Asia, from Uzbekistan and Tajikistan to Kazakhstan, and its name is close to the names of soups across the wider region, from the shorba of Iraqi cooking to the Turkish and Balkan chorba. In Uzbekistan there are two kinds: boiled shurpa, where the meat and vegetables go into the water as they are, and fried shurpa, where the meat and onion are browned in oil first.

Bukharan Jews cooked shurpa at home in Bukhara, Samarkand and Tashkent. They brought their cooking to Israel as early as the late 19th century, when the Bukharan Quarter of Jerusalem was built, and again with the great wave of immigration in the 1990s. In Bukharan homes in Israel it is cooked with bone-in lamb or beef, chickpeas and almost whole vegetables, and served with a plate of fresh herbs and raw onion.

What makes Shurpa itself

Shurpa is a soup of patience and large pieces. The meat cooks on the bone, with no pressure and no rolling boil, until the broth is clear and golden. The vegetables go in stages and almost whole: halved carrots, small potatoes, quartered peppers, halved tomatoes. That way each vegetable keeps its own taste and texture, and the broth stays transparent. Cumin and coriander give the smell of Central Asia, and the fresh herbs go in at the end.

Shurpa for any number of people

Change the number of people and the bowl size, and every ingredient updates in grams, with the cost, calories and protein per bowl.

Bowl size
Units
4.4litres in the pot
6Pot to use, litres
₪139Cost of the pot
₪17per bowl
398kcal per bowl
26.9g protein per bowl
IngredientAmountCost
Meat and broth
Bone-in lamb shoulder, in large pieces1 kg₪119
Water3 l
Dry chickpeas, soaked overnight200 g₪3.3
Bay leaves1 g · 2 pcs₪0.4
Vegetables, in large pieces
Onion, quartered300 g · 2 pcs₪1.8
Carrot, halved lengthwise300 g · 3 pcs₪1.5
Small potatoes, whole or halved500 g · 6 pcs₪3.0
Red sweet pepper, quartered200 g · 2 pcs₪2.0
Tomatoes, halved300 g · 2 pcs₪2.4
Whole head of garlic30 g · 1 pcs₪1.0
Whole chilli15 g · 1 pcs₪0.2
Spices and herbs
Cumin seeds4 g₪0.4
Coriander seeds4 g₪0.2
Black peppercorns2 g₪0.3
Salt20 g₪0.0
Fresh coriander, chopped30 g₪1.5
Dill, chopped20 g₪1.2
Red onion in rings, to serve100 g · 1 pcs₪0.8
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Shelf prices at a large Israeli chain and specialty shops, October 2026. Nutrition from the ingredients in grams, before cooking.

How many calories in Shurpa? Nutrition facts and calorie calculator

Change the amount of any ingredient, drop one, or pick a lighter version, and the numbers per serving update at once: calories, fat, carbs, protein, sodium and fibre.

Shurpa has 72 calories per 100 ml. A 550 ml bowl made with our recipe has 398 calories: 26.9 g protein, 14.5 g fat and 34.9 g carbohydrates. A 250 ml cup has 181 calories.

Ingredients, for the whole recipe

  • 1,000 g200 kcal per serving
  • 200 g91 kcal per serving
  • 2 pcs0 kcal per serving
  • 2 pcs15 kcal per serving
  • 3 pcs15 kcal per serving
  • 6 pcs48 kcal per serving
  • 2 pcs4 kcal per serving
  • 2 pcs7 kcal per serving
  • 1 pcs6 kcal per serving
  • 1 pcs1 kcal per serving
  • 4 g2 kcal per serving
  • 4 g1 kcal per serving
  • 2 g1 kcal per serving
  • 20 g0 kcal per serving
  • 30 g1 kcal per serving
  • 20 g1 kcal per serving
  • 1 pcs5 kcal per serving

What each add-on adds to Shurpa

Values for the amount in the row, from the national food database.

Add-onCaloriesProtein, gFat, g
A tablespoon of oil122013.8
A slice of white bread792.50.5
A slice of challah12641.1
A side cup of cooked rice, about1823.50.3

How to make Shurpa

In cook mode the screen stays on, tap a step when it is done, and the timers run next to each step.
  1. Soak the chickpeas overnight in cold water and drain.
  2. Put the lamb in a large pot with the cold water and bring slowly to a boil over medium heat. Skim off all the foam that rises, several times, until the water is clear.
  3. Add the chickpeas and bay leaves, lower the heat to a very gentle simmer and cook for an hour with the lid half on.
  4. Add the quartered onion, the halved carrots and the cumin and coriander seeds. Cook for 20 minutes.
  5. Check that the chickpeas are almost tender, then add the potatoes, quartered peppers, halved tomatoes, the head of garlic and the whole chilli. Cook for 30 minutes.
  6. Add the salt and peppercorns and cook for 10 more minutes, until the potatoes are completely tender.
  7. Turn off the heat, scatter half the chopped herbs on top, cover and rest for a quarter of an hour.
  8. Serve in deep bowls: a piece of meat, a piece of each vegetable, chickpeas and hot broth on top. Serve the rest of the herbs and the red onion rings on the side.

The science of Shurpa

Kitchen science

Why shurpa broth stays clear

In a rolling boil the bubbles batter the fat and proteins in the water and break them into tiny droplets and particles that mix into the liquid, so the broth turns cloudy. At a gentle simmer the fat floats to the top and the setting proteins gather in a foam that can be skimmed off. That is why good shurpa never boils hard.

Kitchen science

Chickpeas and acid

Chickpeas soften as heat breaks down the pectin and other substances that hold their cell walls together. Acid, like that of tomatoes, slows this process sharply, so the tomatoes go in only once the chickpeas are almost tender. Hard water, rich in calcium, also slows softening, and old chickpeas need longer.

Kitchen science

Large pieces, clear broth

The bigger the piece of vegetable, the smaller its surface relative to its volume, and the less starch and soluble matter leaves it for the liquid. Vegetables in large pieces keep their shape and flavour, and the broth stays transparent. Finely diced potato would fall apart and cloud the soup.

Kitchen science

The smell of lamb

The characteristic smell of lamb is linked mainly to branched-chain fatty acids found in its fat. The more fat in the pot, the stronger the smell. Anyone who prefers a mild flavour removes some of the fat, and cumin and coriander, whose aromas also dissolve in fat, blend with it and round it out.

Kitchen science

Whole spices

Whole cumin and coriander seeds release their aromatic oils slowly, throughout the cooking, and do not cloud the broth. Ground spices give a strong aroma at first, but over long cooking they lose some of it, cloud the soup and can turn slightly bitter.

Shurpa in every kitchen

Boiled shurpa

The clear version, where meat and vegetables go into the water without frying. The broth is pale and delicate, and this is the version in this recipe.

Fried shurpa

The meat, onion and tomatoes are browned in oil in a heavy pot first, and only then does the water go in. The broth is darker, richer and fattier.

With turnip

Some regions add turnip in large pieces, which brings a sweetness with a slight bite. It goes in with the carrot.

With beef

Bone-in beef shank or ribs instead of lamb, for those who do not like the smell of lamb. The cooking time is similar.

In Bukharan homes in Israel

Bone-in lamb or beef, plenty of chickpeas, and a plate of coriander, dill, red onion and chilli on the table for everyone to add to their own bowl.

Common Shurpa problems and how to fix them

Shurpa came out cloudy

The soup boiled hard, or the foam was not skimmed at the start. Cloudy broth will not clear, though it still tastes good. Next time bring it to a boil slowly, skim several times, and cook at a gentle simmer only.

The chickpeas in shurpa stayed hard

They were not soaked long enough, they were old, or the tomatoes went in too early. Keep cooking for another 30 minutes. Next time soak overnight and add the tomatoes only when the chickpeas are almost tender.

Shurpa smells too strongly of lamb

There is too much lamb fat in the pot. Chill, lift off the hardened fat and reheat. Next time choose a leaner shoulder, or replace half the lamb with beef.

The vegetables in shurpa fell apart

They were cut too small or went in too early. In shurpa the pieces are large, and the potatoes and tomatoes go in only for the last half hour.

Shurpa tastes bland

A soup with plenty of water and large pieces needs generous salt, and lamb needs more salt than chicken. Add salt gradually and wait 5 minutes before tasting again. Black pepper and fresh herbs also lift the flavour.

Storing, freezing and reheating

4 days

In the fridge

3 months

In the freezer

2+4

To cool

Bring it from 60 to 21 °C within two hours and down to 5 °C within four more. Split a big pot into shallow boxes.

75 °C

Reheating

Reheat slowly to a simmer without boiling hard. The fat that sets on top in the fridge can be lifted off before reheating. Potatoes soften in the freezer, so you can freeze just the broth with the meat and chickpeas and cook fresh vegetables when reheating.

Nutrition of Shurpa

From our recipe, per bowl and per 100 g, next to the national food database.

ServingkcalProtein, gFat, gCarbs, gFibre, g
Our recipe, a 550 ml bowl39826.914.534.98.9
Our recipe, 100 ml724.92.66.31.6

What the ingredients of Shurpa cost

What each ingredient costs in one pot, and where to buy it.

IngredientPriceIn this potWhere to buy
Bone-in lamb shoulder, in large pieces₪119 per kg₪119Butcher
Dry chickpeas, soaked overnight₪16 per kg₪3.3Supermarket
Small potatoes, whole or halved₪5.9 per kg₪3Greengrocer
Tomatoes, halved₪7.9 per kg₪2.4Greengrocer
Red sweet pepper, quartered₪9.9 per kg₪2Greengrocer
Onion, quartered₪5.9 per kg₪1.8Greengrocer
Carrot, halved lengthwise₪4.9 per kg₪1.5Greengrocer
Fresh coriander, chopped₪4.9 each₪1.5Greengrocer
Dill, chopped₪4.9 each₪1.2Greengrocer
Whole head of garlic₪34 per kg₪1Greengrocer
Red onion in rings, to serve₪7.9 per kg₪0.8Greengrocer
Bay leaves₪360 per kg₪0.4Supermarket
Cumin seeds₪86 per kg₪0.3Supermarket
Black peppercorns₪139 per kg₪0.3Supermarket
Whole chilli₪13 per kg₪0.2Greengrocer
Coriander seeds₪44 per kg₪0.2Spice shop
Salt₪2.1 per kg₪0Supermarket

Shelf prices at a large Israeli chain and specialty shops, October 2026, VAT included. Vegetable prices change with the season.

Make Shurpa a meal

Shabbat

Ready Shabbat food

Soup, hamin, mains and sides, with a quantity calculator and prices.

Plan Shabbat
Hosting

Hosting trays

9 trays to go with the soup, with a planner by number of guests.

Tray planner
Events

Catering

A whole menu in grams per guest, with a reheating table.

Menus

What to serve with Shurpa

Serve in deep bowls with fresh round bread, and a plate of coriander, dill, red onion rings and chilli on the side. Some serve the meat and vegetables on a plate and the broth in a separate bowl.

Shurpa in large quantities: events, offices and communities

How much of everything by number of guests, at a 550 ml bowl. For institutional pots, catering and community kitchens.

GuestsLitres30 l potsCost of ingredients
25141₪434
50282₪867
100553₪1,734
2001105₪3,469
50027511₪8,672

Every ingredient for any number of guests is in the calculator above: type the number of people.

Order Shurpa

A ready pot for Shabbat, an event or the office, ordered ahead.

  • Cooked to order, for Shabbat, an event or the office.
  • Tell us how many people and when, and we send a quote.
  • Delivery in Tel Aviv from ₪35, free over ₪750.
Ask for a quote for Shurpa

Order Shurpa for a large event

Large orders in Israel and abroad: events, offices, synagogues, communities and institutions.

  • In Israel: cooked in Tel Aviv and delivered to events in the area, and to large events anywhere in the country on a quote.
  • Abroad: for communities, events and restaurants. Tell us where, how many and when, and we come back with a quote and options.
  • Institutional quantities and a shopping list for any number of guests, in the calculator above.
Ask for a large-order quote

Frequently asked questions

What is shurpa?

A clear meat soup from Central Asia, usually made with lamb, with vegetables in large pieces. Many Bukharan and Uzbek homes also add chickpeas, cumin and coriander.

What is the difference between shurpa and lagman?

Shurpa is a clear meat soup with vegetables in large pieces and no noodles. Lagman is a soup of hand-pulled noodles with a thick sauce of meat, peppers and tomatoes.

Can shurpa be made with beef?

Yes. Bone-in beef shank or ribs work very well, and the cooking time is similar. The flavour is milder than with lamb.

What is the difference between boiled and fried shurpa?

In boiled shurpa the meat and vegetables go straight into the water, and the broth is pale and delicate. In fried shurpa the meat and onion are browned in oil first, and the broth is darker and richer.

Can I use canned chickpeas?

Yes, but add them rinsed only for the last 15 minutes. They will not absorb the flavour of the broth like chickpeas that cook in it for two hours.

How long does shurpa take to cook?

About two hours over low heat: an hour for the meat and chickpeas, and about another hour for the vegetables that go in by stages. Then a quarter of an hour of rest.

How is shurpa served?

In a deep bowl with a piece of meat, a piece of each vegetable and hot broth, with round bread and fresh herbs on the side. Some serve the meat and vegetables apart from the broth.

How many calories are in Shurpa?

A 550 ml bowl of Shurpa made with our recipe has about 398 calories and 26.9 g of protein. Per 100 ml: 72 calories.

How much does it cost to make Shurpa at home?

A pot of 8 bowls costs about ₪139 at Israeli shelf prices in October 2026, about ₪17 a bowl. The calculator above works it out for any number of people.

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