作法
- 羊肉於滾水中汆燙 5 分鐘。瀝乾沖洗—這樣湯才會清澈。
- 厚重鍋中將羊肉、2 公升新鮮水、拍碎大蒜、孜然、芫荽、胡椒與鹽放入，文火燉 60 分鐘並撈除浮沫。
- 加入洋蔥片與紅蘿蔔塊，續煮 10 分鐘。
- 加入馬鈴薯塊、番茄塊與甜椒，再煮 15 分鐘—蔬菜應軟嫩，羊肉軟透。
- 調整鹹淡。離火後撒上蒔蘿與香菜。可挑除大蒜。
- 盛入深碗中—羊肉與蔬菜應清楚可見。搭配熱泥窯饢蘸著喝。Shurpa 是烏茲別克的家常午餐湯；許多家庭一週都會煮上一回。
Common questions
Can 舒爾帕羊肉湯（Shurpa） be made ahead?
舒爾帕羊肉湯（Shurpa） 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 舒爾帕羊肉湯（Shurpa） spicy?
舒爾帕羊肉湯（Shurpa） 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 舒爾帕羊肉湯（Shurpa） 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 舒爾帕羊肉湯（Shurpa） to make at home?
舒爾帕羊肉湯（Shurpa） is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 舒爾帕羊肉湯（Shurpa） 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.
文化背景
Shurpa 是烏茲別克的羊肉蔬菜湯—在中亞普遍可見（塔吉克、吉爾吉斯與哈薩克版本相似）。烏茲別克版本以加番茄與甜椒著稱，比鄰國版本略豐厚。這道菜是冬天的必備；溫暖的湯底加上飽足的蔬菜，配麵包就是一頓完整餐食。各家略有變化，有人加鷹嘴豆，有人加櫛瓜。
