Shorpo is soup, very popular in Asia. Made from lamb, vegetables and spices. Shorpo is served hot and sprinkled with greens.

Shurpa (from Arabic. شوربة – shorba, ie soup) – filling soup or broth, widely spread in the East, where it is known under various names: shurpa, chorpa, shorpo, sorpa Finally, Moldova and the Balkans, where she was taken, chorba.

Distinctive features shurpa quite difficult to identify. Sometimes allocate this difference as the preparation of the pre-shurpa roasted meats and vegetables (Kovurma), but there is a conventional method of preparation (kaynatma). Therefore, the technology of preparation shurpa is not unique to this technology different from the soup cooking of other filling soups.

There are some signs shurpa. Firstly, it is characterized by a high fat content, which, in particular, especially when the preparation of the pre shurpa roasted meats and vegetables. Secondly, for shurpa characterized by the use of a large number of herbs and spices. Third, at a relatively constant set coarsely chopped vegetables, namely, carrot, potato and onion (the latter in Shurpa placed in high in comparison with other soups amount) in Shurpa can be used (and even welcome) in considerable quantities, various fruit – apples, apricots (dried apricots), quince, plum.

As a rule, shurpa made from lamb, but can be prepared from poultry, including shallow and wildlife. Moreover, shurpa can be prepared from fish, so-called “aces sorpa”, typical of coastal areas of Turkmenistan.

Herbs and spices vary from region, but almost everywhere it is composed of parsley, dill, cilantro, red pepper. In Uzbekistan, add cumin in large quantities and basil, Moldova shurpa (chorba) differs significantly as preparing kvass.

It should be noted that under shurpa in Tatarstan and Kyrgyzstan realize strong clear broth with finely chopped onions, sometimes with potatoes and sliced noodles flavored with a small amount of herbs and black pepper. In addition, such shurpa is not a separate dish, and accompanying the main dish – boiled meat (lamb, beef, beshbarmak kulchetay).


Aces sorpa

  • 500 g lamb with bones.
  • 500 g potatoes.
  • 200 g tomatoes.
  • 100 g onion.
  • 150 g lamb fat.
  • Pepper.
  • Greens.
  • Salt.


  • Slice lamb (with bones), rub with salt and pepper and put in a pan with fat.
  • Fry until light brown.
  • Then add sliced onion, tomatoes to the meat and pour in water.
  • Bring to boil and cook for 10 minutes.