Campfire Lamb Shurpa in a Cauldron
The tastiest, most filling food cooked over a campfire! Lamb shurpa in a cauldron is perfect for outdoor get-togethers or a picnic. Try this rich soup of meat and vegetables - it won’t leave you or your guests indifferent!
Updated : 09 March, 2026
Easy
About 45 min.
Ingredients
2 kilograms
Lamb
1 kilograms
Potato
4
Onion
4
Carrot
4
Bell pepper
4
Tomato
to taste
Garlic
6 liter
Water
to taste
Salt
1 teaspoon
Cumin
to taste
Cilantro, coriander
to taste
Greens
150 milliliters
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook lamb shurpa in a cauldron? Prepare all the necessary ingredients. What meat is best? The tastiest shurpa is made with lamb. Use both bone-in pieces for a richer broth and some boneless meat. I used a medium-size lamb shoulder. It’s best to use seasonal vegetables - they’re brighter and more flavorful.
Step 2
Wash the cauldron and set it over a strong campfire to heat up.
Step 3
Meanwhile, rinse the meat well in clean water and cut into medium-size pieces.
Step 4
Pour refined vegetable oil into the hot cauldron and heat it until very hot.
Step 5
Add the peeled small onion(s) and fry until golden. Using a slotted spoon, splash oil up the sides of the cauldron. Be careful not to burn yourself!
Step 6
Add the lamb to the cauldron and sear over a strong fire for about 10 minutes. Then add water to the meat, bring everything to a boil, and skim off the foam. Cover the cauldron and cook the meat until almost done (it took me 1.5 hours). Keep the heat under the cauldron at a medium level so the water doesn’t boil away too much (the liquid should keep gently bubbling; if it doesn’t, strengthen the fire).
Step 7
While the meat cooks, prepare the remaining ingredients. Peel the potatoes, onion, carrots, and garlic. Wash the vegetables and herbs thoroughly in clean water. Cut large potatoes into medium pieces; leave small ones whole.
Step 8
Cut the carrots into batons. Remove seeds and stem from the large bell pepper and slice into strips. Leave small peppers whole.
Step 9
After the time is up, check whether the lamb is ready - it should be tender. If the meat is still tough (this happens if the lamb wasn’t young), simmer it over the fire a bit longer. Also check whether too much broth has evaporated. This time I had much less liquid, so I added a little boiling water to the cauldron. Add the potatoes to the shurpa. Make the fire as strong as possible.
Step 10
Next add the carrots and bell pepper to the soup. Salt to taste.
Step 11
Stir. After it comes to a boil, cook the vegetables for about 10 minutes.
Step 12
Chop the onion and garlic not too finely. Prepare cumin (zira). The recipe also used a Caucasian-style seasoning and a pinch of ground coriander.
Step 13
Cut the tomatoes into wedges. If you like, you can peel the tomatoes first; I usually don’t.
Step 14
Add the onion, garlic, tomatoes, and all seasonings to the cauldron.
Step 15
Stir carefully and cook until all components are fully done.
Step 16
Final touch: add herbs to the finished shurpa. Basil, cilantro, parsley, and green onion work very well. Finely chop the green onion and parsley.
Step 17
Cilantro and basil have a bold flavor, and not everyone likes herb pieces in soup, so here’s a slight twist on the usual method. Gather the basil and cilantro into a small bundle and tie it at the stems with clean thread (leave one end of the thread long).
Step 18
Put the “herb bouquet” into the cauldron, leaving the long end of the thread hanging outside.
Step 19
Use a slotted spoon to submerge the herbs in the broth, cover the cauldron, and leave for 5-7 minutes.
Step 20
Then remove the herb bundle by pulling the long thread. The herbs won’t remain in the soup, but the stunning, appetizing aroma will.
Step 21
The shurpa is ready! Move the coals away from under the cauldron and let the soup rest. The longer it stands, the tastier it becomes. Before serving, offer chopped parsley and green onion for each bowl. Add black pepper if desired.
Author note
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