Cara membuat
- Rebus sebentar daging domba dalam air mendidih selama 5 menit; bilas.
- Campurkan domba dengan 2L air segar, bawang putih ditumbuk, jintan, lada, dan garam. Rebus dengan api kecil 60 menit, sambil membuang busa.
- Tambahkan irisan bawang bombay dan potongan wortel; masak 10 menit.
- Tambahkan potongan kentang, kacang arab, dan baji tomat. Rebus dengan api kecil 15 menit lagi.
- Sesuaikan rasa. Setelah api dimatikan, taburkan banyak dill dan daun ketumbar.
- Sendok ke mangkuk dalam. Sajikan dengan naan.
Common questions
Can Shurbo be made ahead?
Shurbo is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is Shurbo spicy?
Shurbo as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Shurbo vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Shurbo to make at home?
Shurbo is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can Shurbo be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Shurbo adalah sup universal Tajik — disantap setiap minggu di banyak rumah tangga. Ciri khas Tajik adalah berlimpahnya dill dan daun ketumbar segar di akhir; masakan Tajik menggunakan lebih banyak rempah segar daripada Uzbek. Hidangan ini mencerminkan masakan pertanian Tajik; kentang, wortel, dan bawang bombay melimpah di lembah-lembah Tajik. Restoran Tajik modern menyajikan shurbo sepanjang tahun.
