Uzbek Soups

In Uzbek cuisine, there's an impressive variety of soups that have been perfected over centuries. These rich and aromatic Uzbek soups do more than just fill you up; they bring to life the culinary traditions deeply embedded in history.

Shurpa, the most celebrated Uzbek soup, is a hearty blend of chunky meat, potatoes, carrots, and bell peppers simmered in a flavorful broth. It typically features beef or lamb and is known for its deep flavors, often enhanced by cooking over an open fire.

Mashkhurda stands out as another favorite, prepared with mung beans, rice, fried meat, and vegetables. While beef is the meat of choice for this broth (sometimes lamb), mashkhurda can vary from a brothy soup to an almost stew-like consistency, depending on the region.

Lagman is a signature Uzbek dish combining thick, handmade noodles with meat, vegetables, and spices in a rich soup. What sets lagman apart is the handmade noodles, served in a deep bowl with the soup poured over them. There are numerous takes on lagman, from meaty to vegetarian mixes, and even a main course version known as "kovurma."

Mampar, reminiscent of lagman in flavor but unique in preparation and appearance, features tiny cubes of dough, meat, and vegetables all diced up. Towards the end of cooking, these dough pieces are added, giving mampar its distinctive texture.

Mastava is a savory soup composed of meat, rice, and vegetables. The cooking process begins with frying the meat in a kazan, followed by adding and stewing the vegetables on low heat. Water is then poured in, and the concoction is boiled for an additional 15 minutes.

Ugra or ugra-osh is a traditional Uzbek chicken noodle soup. The noodles, made from scratch, involve mixing egg dough, rolling it out thinly, and slicing it into fine noodles. This soup varies but often includes a mix of finely chopped vegetables like carrots and bell peppers, creating a comforting and flavorful dish.