Shurbo Marrow Tradition
Asia — Tajikistan
Tajikistan's marrow and collagen soup tradition. Marrow-rich bones and tendon-rich cuts simmered in shurbo broth. Marrow eaten directly from the bone at the table.
Cuts in this tradition
Cultural context
Shurbo is one of Central Asia's most important soups. Marrow bones are among the most prized elements at communal meals. The Persian culinary heritage of Tajikistan gives the broth a distinct spice profile compared with Kazakh or Kyrgyz equivalents.
Preparation
Marrow bones and tendon-rich cuts simmered with onion, carrot, tomato, potato, and herbs. Marrow bones served whole alongside soup. Marrow scooped with bread.