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.

Shurpa (tangy Tomato And Pumpkin Stew)

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

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
  2. Add the pumpkin, carrots, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
  3. Stir in the tomatoes, potatoes, cumin, paprika, salt, and black pepper. Pour in the vegetable broth and bring the stew to a boil.
  4. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the vegetables are tender.
  5. 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