Shurpa (tangy Tomato And Pumpkin Stew)
Shurpa is a traditional Uzbek stew that is hearty, flavorful, and perfect for warming up on a cold day. This tangy tomato and pumpkin stew is packed with vegetables and aromatic spices, making it a comforting and satisfying dish.
Ingredients
- 1 small pumpkin, peeled and cubed
- 2 large tomatoes, chopped
- 1 onion, finely chopped
- 3 carrots, sliced
- 3 potatoes, peeled and cubed
- 1 bell pepper, diced
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the pumpkin, carrots, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Stir in the tomatoes, potatoes, cumin, paprika, salt, and black pepper. Pour in the vegetable broth and bring the stew to a boil.
- Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the vegetables are tender.
- Once the stew is ready, ladle it into bowls and garnish with fresh parsley. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 10g
- Fat
- 8g
Supplies
Large pot Ladle Knife Cutting board
Tools
Stovetop
Serving suggestions
Shurpa is best served with warm crusty bread or steamed rice.
Tips & tricks
For a richer flavor, you can add a dollop of sour cream or a squeeze of lemon juice to the stew before serving.
Cost
$10