Shurpa in the autoclave — aromatic lamb dish

Shurpa is not just soup. It’s culinary art from the East, where every component is important and meaningful. And if you cook shurpa in an autoclave — you get a rich and delicious dish in a jar that can be stored for months. It’s an interesting option for lunch or dinner: hot, hearty, and nutritious shurpa warms you up and gives you strength for the whole day.

This recipe may seem unusual for the Ukrainian consumer, as lamb is not very popular in our cuisine — it’s rarely used in everyday cooking. However, for the Crimean Tatar people, shurpa is a native, traditional dish. It’s an important part of their culinary culture, prepared for family celebrations or just as a favorite hearty soup. That’s why this recipe is also a bridge to the cultural diversity of our country.

In our chef’s recipe, we use lamb, young potatoes, carrots, onions, and lots of spices. Thanks to autoclaving, all components are not just boiled but stewed in their own juice under high pressure. This helps preserve maximum flavor. And the use of spices — especially cumin, coriander, and bay leaf — creates a unique aromatic composition.

The lamb in the shurpa turns out incredibly tender — it easily falls apart into fibers. The potatoes and carrots absorb the aroma of the meat and spices, while remaining quite firm without turning into puree. The broth is rich with a golden hue. This is not a light soup, but a dish that nourishes and energizes.

The cooking temperature depends on the autoclave design. If you’re using a Uteho autoclave and the thermometer socket is at the top — cook shurpa at 110°C for 40 minutes. If it’s at the bottom of the autoclave — at 120°C for the same time.

Lamb shurpa recipe for 3 jars, 1 liter each.

Instead of cooking shurpa from scratch every time and standing in the kitchen for hours, just prepare a few jars in advance. When you’re craving a tasty lamb soup — simply open a jar and reheat it. It tastes great on its own, but it’s best served with lavash or bread.

Lamb shurpa is not just delicious. It’s the warmth of home, an Eastern tradition, strength and comfort in one bowl. And now it’s available to everyone — thanks to the autoclave. Try making it, and this preserved soup will stay with you for a long time.