Shurpa (creamy Beetroot Soup)

Shurpa is a traditional Uzbek soup known for its rich and creamy texture, vibrant color, and earthy flavor. This recipe for Shurpa features the addition of beetroot, which gives the soup a beautiful pink hue and a subtle sweetness.

Shurpa (creamy Beetroot Soup)

Ingredients

  • 500g beetroot, peeled and diced
  • 1 onion, finely chopped
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 6 cups vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until fragrant.
  2. Add the beetroot, carrots, potatoes, and bell pepper to the pot. Cook for 5 minutes.
  3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 30 minutes.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
  5. Stir in the heavy cream and season with salt and pepper.
  6. Serve the Shurpa hot, garnished with a dollop of sour cream and fresh dill, if desired.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
10g

Supplies

Large pot Immersion blender or regular blender Ladle

Tools

Cutting board Knife Sauté pan

Serving suggestions

Shurpa pairs well with crusty bread or flatbread for a hearty meal.

Tips & tricks

For a richer flavor, roast the beetroot in the oven before adding it to the soup.

Cost

$10