How to cook shurpa at home

For a long time, only men were allowed to the mystery of creating this amazing dish. Today, traditions are not so strict, and we got the opportunity to learn about how to cook shurpa, which can deliciously feed, quickly cure, raise the mood and tone of the body. A magical culinary triad in one simple filling soup!

Shurpa - description of the dish and a short history of the appearance

Orientalists say that shurpa first appeared on the tables of the Arab population, which, having finished with the nomadic way of life, began to acquire comfortable and beautiful kitchen utensils. The advent of pottery contributed to the preparation of various dishes, among which Shurpa soup became not only a wholesome and nutritious food, but also an integral part of the culture of many peoples.

The difference between shurpa and other soups:

• The increased calorie content associated with frying the ingredients of the dish in a large amount of fat.
• The traditional use of lamb as a main component. However, poultry meat or even fish is an equally popular product.
• The use of a large number of various spices, oriental spices, fresh herbs and fruits.
• Adding vegetables, certainly cut in large pieces.

The traditional way is recognized as cooking on a fire over which a cauldron is set. Spread meat in a container, fry in oil, add water and necessary products, spices, spices and herbs in a certain order. Shurpa stew sometimes up to 5 hours.

In urban (home) conditions, it is quite possible to achieve the desired result using a conventional stove.

How to cook a classic mutton shurpa

The process of obtaining a national soup is akin to some shamanism, because the history of the dish goes back centuries, during which many peoples “conjured” it.

Soup ingredients:

• lamb (preferably on the bone) - 300 g;
• turnip onion - 2 pcs.;
• carrots, tomatoes - 1 pc.;
• potato tubers - 3 pcs.;
• chili pod;
• salt, cilantro, dill, parsley, spices and spices.

Cooking process:

1. Dip the washed meat in a pan with purified water, add the onion without husks, cook for 2 hours on low heat, not forgetting to remove the foam.
2. Free the finished meat from the bones, cut into small portions, return to the shurpa.
3. We divide the potatoes into parts, place them in the broth along with chopped onion rings and carrots, chopped with large chips.
4. We continue to cook the soup for half an hour, then put tomato slices (without skin), a whole pod of chili, spices and chopped herbs in it. Season the soup with salt.

After 10 minutes, turn off the fire, leave the food on the stove. Lamb shurpa should be infused, imbued with all the aromas of oriental herbs and spices.

Uzbek traditional recipe

The presented method of cooking shurpa can be found in elite restaurants in Tashkent.

Product Composition:

• carrots and bulbs - 2 pcs.;
• zira - ½ tsp;
• purified (well) water - 1.5 l;
• potatoes - 500 g;
• lamb "bone" - 500 g;
• chickpeas - 100 g;
• Sweet pepper;
• cloves of garlic - 3 pcs.;
• salt (½ tsp), greens.

Cooking method:

1. We place the meat in a cauldron (thick-walled pan), fill it with filtered (well) water, and start heating. After the appearance of signs of boiling, reduce the heat to a minimum. Lamb shurpa should be cooked for at least 2 hours by the method of languishing - no active “gurgling”!
2. We chop the onion in half rings, chop the pepper in strips, carrots - in strips.
3. After 40 minutes, spread the vegetable slices into the broth along with a well-washed chickpea soaked in water for the night. After an hour, add the peeled potato tubers (whole). At the end of cooking, put the cumin and chopped greens.

Shurpa in Uzbek is customary to serve with soft cakes or even hot samsa. A whole bunch of bright oriental flavors!

Hearty dish with beef in a cauldron

A variety of cooking technologies for Shurpa have common features, but the calorie content of the food received depends on many culinary nuances. On average, this indicator varies from 90 to 120 kcal per 100 grams of soup.

Dish ingredients:

• carrots - 400 g;
• rib meat or pulp - 800 g;
• potatoes - 5 pcs.;
• tomato paste - 40 g;
• sweet pepper - 2 pcs.;
• vegetable oil - 150 g;
• tomatoes - 5 pcs.;
• paprika, zira, coriander, pepper, laurel leaves, garlic.

Cooking Technology:

1. Coarsely chop (chop) the meat, fry the pieces until the liquid evaporates and a light ruddy color appears.
2. We shred the onions in half rings, send it to the pan with pork (lamb or beef), fry until golden brown.
3. Next, spread the circles of carrots, cubes of tomatoes (without skin), strips of pepper (seeds removed) and a paste of tomatoes.
4. We cook for a quarter of an hour, then pour 3 liters of purified water, salt, season with spices and spices. At the same time we place the potatoes divided into quarters.
5. Tomim food is an hour and a half after the start of the boil in the open. Then add chopped greens, 3 cloves of chopped garlic (optional) and after 2 minutes. turn off the fire. Close the container, insist the dish for 15 minutes.

Rich beef shurpa is good on a weekday, useful after a plentiful feast, and it’s tasty and aromatic - anyway!

How to cook pork shurpa

Asian soup made from such a meat component has a smaller amount of oil used for frying, since pork is initially a more fatty product than beef.

Necessary components:

• onion head, bell pepper, carrots - 1 pc.;
• oil (sunflower or olive);
• pork ribs with meat - 500 g;
• cloves of garlic, tomatoes (medium size) - 3 pcs.;
• salt, herbs, zira, spices and spices.

Cooking Shurpa:

1. We heat the oil in a cauldron (pan), fry the divided (chopped) ribs over high heat.
2. After the appearance of a pink crust, cook the meat for 10 minutes. along with added onion rings, carrot straws, strips of pepper, slices of tomatoes and coarsely chopped potatoes.
3. When the vegetables are soft, pour in the water, season the soup with salt, spices and spices, lower the laurel leaf.
4. After the first signs of boiling, we reduce the heating intensity so that the food surface hardly “shakes”. This cooking method will keep the broth in a transparent form. Stir food for an hour, then add chopped herbs and after 2 minutes. turn off the fire.

Pork shurpa on ribs has its own special bouquet of flavors. Be sure to pamper your family with a delicious dish!

The method of cooking chicken at home

A very interesting and demanded dish obtained from our popular meat product.

Ingredients:

• domestic chicken - up to 1.5 kg;
• Sweet pepper;
• potatoes - 500 g;
• onion, carrot, tomato - 2 pcs.;
• filtered water - 2 l;
• salt, spices, lavrushka, zira, peppercorns, greens.

Cooking:

1. We process the bird over the burner fire. We take out the insides, cut out the “wen” on the tail, well mine.
2. We divide the chicken into large pieces, place in a pan with water, boil for up to 45 minutes. We remove the foam in a timely manner so that it does not have time to connect with the broth.
3. We take the finished bird out of the container, separate the meat from the bones and return it to the soup. Add coarsely chopped vegetables, including potatoes, and boil until tender.
4. Salt the soup, season with spices and spices, put cumin, laurel leaves and chopped garlic cloves (if desired).

Now we know how to cook a delicious diet shurpa. Insist hot soup for half an hour, and then serve.

Cooking in a slow cooker

Although the eastern chefs create the best tastes of classical Shurpa in a cauldron at the stake, a home electrical appliance will cope with this task at the highest level.

We collect the components of the dish:

• potatoes - 3 pcs.;
• tomatoes, onions, sweet peppers, carrots;
• lamb - 400 g;
• vegetable oil, salt, spices, herbs.

We start cooking:

1. We select the “Frying” mode on the unit, set 160 ° C. Pour vegetable oil into the bowl, heat. Dip the pieces of meat into it and fry until golden brown.
2. Next, put in the frying chopped vegetables: onions, sweet peppers, carrots. Add the grated tomatoes, lower the temperature by 20 degrees and heat the food for another 5 minutes.
3. Put potato cubes, salt, aromatic spices and spices in a bowl. Pour boiled water, focusing on a scale of 3.5 liters. We change the program to “Quenching” and set the display to 3.5 hours.

I am absolutely sure that the multicooker dish is not inferior to its counterpart obtained at the stake. Is that just a little lack of romance!

Cooking option with turkey

Required Products:

• tomatoes, carrots, turnip - 2 pcs.;
• turkey - 500 g;
• potato tubers - 5 pcs.;
• salt, seasonings, spices, herbs, laurel leaf.

Cooking process:

1. Chopped into portions the bird is placed in a pan with filtered water in an amount slightly exceeding the composition of the meat. Boil the product for 50 minutes.
2. We clean and chop the vegetables coarsely, dip them into the broth and continue cooking over a quiet fire for another hour. Then salt, add spices and spices (cumin, zira, coriander, other components) to taste.

At the end of the process we put chopped greens. We insist on the soup for about 30 minutes, then enjoy the taste of a wonderful dish.

How to cook shurpa with veal

This meat product has very significant advantages. Firstly, the tender meat of a young animal does not require prolonged heat treatment.And secondly, the cooked shurpa is perfect for feeding babies.

Grocery list:

• red onions, carrots - 2 pcs.;
• veal (pulp or meat on the bone) - 600 g;
• Bulgarian pepper, tomatoes - 3 pcs.;
• chili pod;
• lean oil;
• quince - 1 pc.;
• salt, coriander, zira, herbs.

Step-by-step preparation:

1. We clean the quince from the “velvety” crust, cut into thin plates.
2. Fry veal ribs to a delicious golden color.
3. Red onion shred in half rings. Pepper and carrots are cut into strips, chopped chili pod. Fry vegetables in a pan with quince.
4. After 3 minutes add cirrus, chopped coriander, tomato slices (remove the skin) to the meat, seasoning from vegetables and fruit slices.
5. Stew soup components for 5 minutes, then pour 1.5 liters of drinking water. Tomim food for an hour. In 15 minutes until the end of the process, season it with salt and spices.

It’s not so difficult to cook veal shurpa properly. The main thing is to do it with a soul and a good mood.

Traditional Tatar recipe

Despite the similarity of Shurpa products used in the East, local chefs were the first to add barberry to the soup.

Essential Ingredients:

• lamb ribs - 700 g;
• bulbs (white and yellow);
• fat tail fat (dumba) - 50 g;
• potatoes and tomatoes - 3 pcs.;
• Chile;
• sweet pepper, carrot;
• cloves of garlic - 3 pcs.;
• basil - ½ bunch (purple and green);
• salt, laurel leaf, barberry.

Cooking method:

1. We divide the meat into portions, put in a pan with water, heat the composition to a boiling state. Add a bay leaf, whole chili and fat tail fat, cut into small cubes. Tomim the broth for 2 hours, avoiding active boiling.
2. We puncture the yellow onion in several places, insert the peppercorns into the holes and dip them into the soup along with chopped white basil.
3. Boil the potatoes “in uniform”, which avoids the release of starch, which makes the broth turbid.
4. Peel the tomatoes, cut the fruit in half. We chop the white onion very thinly, divide the sweet pepper into halves.
5. We catch a laurel leaf from a cauldron, we take out the onion head "stuffed" with peas, we remove large bones. We spread the potatoes in the shurpa, after 5 minutes. we place the plates of garlic, slices of white onion, green basil, spices and, including, barberry. Salt the dish and turn off the fire in a minute. We insist on eating up to one and a half hours.

We set the meat from the soup separately on a large plate. We place in the bowls 2 pieces of meat, a potato and a half of tomato, then pour the fragrant broth. This is a traditional way of serving national soup.

Persian Shurpa with chickpeas

We conclude our culinary excursion with an oriental "fairy tale" - a dish mysterious like a thousand and not just one night.

Ingredients Composition:

• chickpeas - 100 g;
• turnip onions, carrots - 500 g each;
• potatoes - 4 pcs.;
• tomatoes, sweet peppers - 1 pc.;
• lamb on the bone - 800 g;
• lean oil;
• an Apple;
• salt, spices, herbs.

Cooking:

1. Leave the chickpeas overnight in purified water.
2. In ceramic dishes or a cast iron, lightly fry the meat divided into portions in oil. Add to it cubed tomatoes and sweet peppers, grated carrots, a little turmeric, salt, zira and coriander.
3. We mix everything well, simmer for 10 minutes, then pour boiling water. We place the chickpeas and cubes of potatoes in the broth, cook it over low heat until the products are ready.
4. Lastly, put peeled apple slices and finely chopped onions in the soup. After a quarter of an hour, turn off the fire.

Serve the food, decorating with chopped greens.

How to cook shurpa, we decide according to our own tastes and preferences. For centuries, people have created the best recipes for a wonderful dish, so choosing your one and only will not be difficult!