Uzbek Lamb and Vegetable Soup

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A clear, golden broth packed with tender lamb, sweet carrots, waxy potatoes, and ripe tomatoes, this iconic Uzbek soup carries warm notes of toasted cumin and fresh herbs in every spoonful. Long simmering coaxes deep flavor from the meaty bones while keeping the vegetables just-soft and the broth light and clean.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 7 gSugar
• 38 gProtein
• 720 mgSodium
• 1150 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 32 mgVitamin C
• 8500 mcgVitamin A

Ingredients

For the Lamb and Broth

• 2 lbs bone-in lamb shoulder, trimmed of excess fat
• 2 1/2 quarts cold water
• 1 large yellow onion, peeled and halved
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp kosher salt

For the Vegetables

• 3 medium carrots, peeled and cut into 1-inch chunks
• 4 medium Yukon gold potatoes, peeled and quartered
• 1 large yellow onion, finely diced
• 2 ripe Roma tomatoes, diced
• 1 red bell pepper, seeded and cut into strips
• 2 small green chilies, slit lengthwise

For the Spice Blend and Garnish

• 2 tsp whole cumin seeds
• 1 tsp whole coriander seeds
• 1 tsp black peppercorns
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh dill
• 1 small red onion, finely sliced for serving

Directions

1. Place the lamb bones in a large heavy pot, cover with 2.5 quarts cold water, and slowly bring to a boil. Skim the gray foam from the surface, then reduce the heat to a gentle simmer.
2. Add the halved onion, smashed garlic, bay leaves, and 1 tablespoon of salt. Simmer uncovered for 75 minutes, skimming occasionally, until the lamb is fork-tender and the broth is milky-golden.
3. Meanwhile, toast the cumin seeds, coriander seeds, and peppercorns in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Crush lightly in a mortar.
4. Lift the lamb from the broth and set it aside. Strain the broth through a fine mesh sieve into a clean pot, discarding the aromatics. Return the broth to a steady simmer.
5. Add the carrots, potatoes, diced onion, tomatoes, bell pepper, and slit chilies. Simmer gently for 20 minutes until the vegetables are tender but not falling apart.
6. Meanwhile, shred the lamb meat off the bones into bite-sized pieces, discarding fat and gristle. Return the lamb to the pot and stir in the toasted spices.
7. Simmer 5 more minutes to marry the flavors. Taste and adjust salt. Serve in deep bowls topped with cilantro, dill, and a small pile of sliced raw red onion on the side.

Cook’s Notes

• Use bone-in lamb shoulder for both flavor and body in the broth; boneless leg works but the broth will be lighter.
• Raw sliced red onion and a fistful of fresh herbs are nonnegotiable finishing touches – they cut the richness of the broth.
• For a richer style, thinly fry the chopped onion in a little lamb fat before adding the broth.
• The broth can be made a day ahead and chilled so the fat solidifies on top for easy removal.
• Toast whole spices just before using; pre-ground cumin loses its fragrant oils quickly.

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