Shurpa - 9 recipes for delicious cooking at home

A rich, rich delicious shurpa with vegetables and fatty meat will be the perfect dish on the table on a cold winter evening. It will fill with a charge of vivacity, warm and give a good mood.

We present the most interesting Shurpa recipes.

Classic mutton shurpa recipe

You will need:

• bay leaf - 2 pcs.;
• potato tubers - 500 g;
• salt to taste;
• carrot - 1 pc.;
• water - 2 l;
• meat with bone - 0.7 kg;
• tomato sauce - 20 ml;
• onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• lamb fat for frying;
• garlic - 2 cloves;
• tomatoes - 2 pcs.;
• a handful of greenery;
• black and red ground pepper to taste.

How to cook lamb shurpa:

1. We chop lamb into bones in pieces, put in a saucepan with sizzling fat and cook over high heat until golden brown.
2. Pour the water passed through the filter into the pan.
3. Pour the meat pieces into a pan with water and cook until tender, occasionally removing gray foam from the surface of the liquid. This will take you from half an hour to 60 minutes. It all depends on the age of lamb.
4. We spread the finished meat on a plate.
5. We clean all vegetables in the usual way. Cut carrot root in large circles. I pour it into the broth.
6. We chop small potatoes into two and load them into the pan after the carrots.
7. We cut the lamb smaller and send it after the vegetables.
8. Chop the onion into quarters, chopped into the cooking soup.
9. We chop shredded red pepper in large pieces. We cut tomatoes in the same way.
10. Pour the chopped vegetables into the broth, then pour the tomato sauce.
11. It remains to pour all the spices, salt. For aroma, you can attract basil, cilantro, etc.
12. Turn crushed garlic cloves and washed greens. Add them to the dish.We leave a delicious aromatic shurpa for 20 minutes, and then pour it on plates.

Hearty dish with beef in a cauldron

What you need to take:

• three tomatoes;
• any kind of fresh herbs - 60 g;
• 4 garlic cloves;
• beef pulp - 0.6 kg;
• three sweet peppers;
• spices to taste;
• potato tubers - 6 pcs.;
• tomato paste - 60 g;
• two carrots;
• salt to taste;
• onion - 2 pcs.

Beef Shurpa step by step:

1. We remove peel and husk from all vegetables. Pour oil into the cauldron, chop the onions with feathers and fry until golden.
2. The washed beef pulp is cut into large pieces, loaded to the onion and cooked for 15 minutes, turning on the other side.
3. We cut the roots of carrots in the form of straws, chop the bell pepper into slices, and the tomatoes into quarters (if they are small).
4. We put the crushed products in a cauldron and pass 2 minutes.
5. Pour boiling water. Its layer should cover all the ingredients. Stew the dish for 40 minutes. Fire should be at minimum power.
6. We chop the potato in large cubes, put it in the soup, add more boiling water, salt, spices.
7. Cook the dish for 15 minutes. It remains to crush chopped garlic wedges and fresh herbs.
8. Shurpa soup should stand for another 10 minutes and you can enjoy a rich thick dish. Bon Appetit!

How to cook pork shurpa?

Any man will be delighted with such a fragrant, fatty dish.

The composition of the recipe:

• red chili pepper - 4 g;
• pork meat - 0.8 kg;
• tomatoes - 0.2 kg;
• fresh parsley - 20 g;
• potatoes - 0.6 kg;
• liquid oil - 18 ml;
• onions - 0.25 kg;
• zira - 10 g;
• sweet pepper - 0.25 kg;
• dill - 20 g;
• carrot - 0.25 kg;
• garlic cloves - 8 pcs.

Cooking Algorithm:

1. Chop the pork pulp into large cubes.
2. We fill them in a cauldron or a frying pan, fill in with oil and fry until golden brown.
3. Large chopped peeled onions. If the onion is small, then it can be left whole.
4. We chop carrots in large rings.
5. We add carrot and onion to pork and cook for 3 minutes.
6. We cut the peeled sweet pepper into large pieces. Pour it to the prepared products and pass for another 4 minutes.
7. We chop potato tubers in large slices, put them in a cauldron. We continue to stew vegetables and meat for 15 minutes.
8. Pour 2 liters of water and wait until the broth boils.
9. Add salt, from time to time we remove the foam from the soup.
10. Grind hot pepper and throw into a cauldron, reduce the heat and slowly cook for an hour and a half.
11. Remove the peel from the tomato and cut into large slices.
12. We spread them in a dish and cook for another 4 minutes.
13. We squeeze the garlic cloves into the cauldron with the flat part of the knife’s blade, pour zira, black pepper, and chopped greens. It remains only to enjoy the great taste of a hearty meal.

In a slow cooker

Main Products:

• bulbs - 4 pcs.;
• dill with cilantro - a handful;
• lamb - 500 g;
• one leaf of laurel;
• lard - 100 g;
• salt to taste;
• hot chili peppers;
• tomato sauce - 80 g;
• potatoes - 500 g.

How to cook shurpa in a slow cooker:

1. The washed meat and fat are cut into pieces.
2. Chopped onions into rings.
3. We chop peeled potatoes in large cubes.
4. We load the lard in the bowl of the multicooker and fry until the cracklings appear in the "Frying" mode.
5. We spread the greaves in a separate bowl.
6. In the remaining fat, we pass the lamb meat until golden brown.
7. Pour onion rings and potato cubes. Fry the ingredients for 10 minutes.
8. Add tomato sauce and cook in the same program for another 10 minutes.
9. Pour salt, crumble pepper, pour 2.5 liters of water. We rearrange the slow cooker in the "Extinguishing" mode. The time is 60 minutes.
10. At the end of cooking, chop the chopped cilantro, dill and put a bay leaf.

From venison or roe deer

Shurpa from roe deer or venison will add variety to the usual dining dishes. Feel the spicy aroma of the forest.

Recipe Components:

• garlic - 1 head;
• venison - 0.5 kg;
• millet groats - 60 g;
• carrot - 2 pcs.;
• spices to taste;
• mushrooms - 0.1 kg;
• two onions;
• a bunch of any fresh greens;
• potato tubers - 5 pcs.;
• prunes - 7 pcs.;
• one red pepper;
• smoked meats - 0.1 kg.

Shurpa from venison step by step:

1. We will prepare all the products: peel the vegetables, rinse the venison and chop into large pieces.
2. Spread them in a saucepan and fry with pieces of onion.
3. Coarsely chop potatoes, carrots, bell peppers.
4. In a cauldron or pan we transfer the fried products, slices of vegetables. Fill this splendor with water and cook with a minimum fire power of 40 minutes.
5. Coarsely chop mushrooms and prunes.
6. As soon as the soup is cooked, put the millet, mushrooms, spices, chopped herbs and prunes in the broth. Cook for another 20 minutes. Now, unusual dishes can be bottled. Bon Appetit!

Chicken Cooking Method

If you don’t like this soup because of heavy fatty meat, make it with chicken.

What you need to take:

• a bunch of cilantro;
• onions - 0.5 kg;
• zira - 5 g;
• chicken - 2 kg;
• a bunch of parsley;
• salt to taste;
• small potato tubers - 8 pcs.;
• coriander - 8 g;
• black pepper, ground to taste;
• carrots - 4 pcs.;
• a bunch of basil;
• hot pepper - 2 pcs.;
• small tomatoes - 0.3 kg;
• bell pepper of different colors - 2 pcs.

How to cook chicken shurpa:

1. Cut the chicken into pieces, put it in a pot.
2. Pour the slices with 3 liters of water, wait until the liquid rinses on the stove.
3. Chop the onion in the form of half rings and throw it into the pot. Cook the broth for 60 minutes.
4. Chop the peeled carrots into slices and load them into the prepared ingredients with the addition of hot pepper.
5. Mix the cumin and coriander, crush them and add to the soup. Cook for another 15 minutes.
6. During this time, chop the peeled potato tubers into cubes, load into the pan and cook for 10 minutes.
7. Coarsely chop the tomatoes and bell peppers, toss them in the wake of the potato slices.
8. Cook on low heat until the potatoes soften.
9. It remains to pour all the spices, salt, herbs, hold the soup on the gas for another 2 minutes.
10. Serve steaming soup plates with tortillas.

Unusual horsemeat recipe

List of ingredients:

• carrot - 0.2 kg;
• tomato paste - 20 g;
• horse meat - 0.5 kg;
• vegetable oil - 40 g;
• clove of garlic;
• salt to taste;
• onions - 0.1 kg;
• black pepper and herbs to taste.

How to cook shurpa from horse meat:

1. Pieces of horse meat put on the bottom of the pan with water. We are waiting for the boiling of the liquid.
2. We put the whole peeled onion and lavrushka. Cook for 40 minutes.
3. We put the soft cooked meat on a cutting board and grind it.
4. We load the horsemeat in a pan with butter and pass along with chopped carrots and tomato sauce.
5. We put the fry with meat in the soup, wait until it boils.
6. Pour seasonings, salt, slices of herbs and cook for another 15 minutes, reducing the heat.
7. It remains to set the table and serve a fragrant dish.

Elk Shurpa - step by step

You will need:

• two bell peppers;
• elk meat - 2 kg;
• carrot - 500 g;
• cilantro;
• one apple;
• potato tubers - 2 kg;
• fresh herbs to taste;
• onions - 1 kg;
• garlic - 2 heads;
• seasoning and salt to taste.

How is shurpa prepared in a cauldron:

1. Chop the elk in large cubes.
2. We spread them in a cauldron with cold water
3. Chop 700 g of onion with rings. We turn the roots of carrots into cubes.
4. In boiling meat broth, load carrots and onions.
5. After half an hour, we send quarters of tomatoes to the cauldron.
6. We chop the remaining onion in half rings and send to the soup along with slices of bell pepper.
7. After 20 minutes, we throw small potatoes into the dish without slicing it.
8. Mix your spices, crushed garlic, chopped apple and salt. As soon as the potatoes are cooked for 15 minutes, pour the mixture of spices into the broth.
9. It remains to wait 20 minutes and pour the dish over the tureens.

Traditional Uzbek

The main ingredients:

• coriander - 5 g;
• fat from the fat tail portion - 220 g;
• tomato - 3 pcs.;
• dill and cilantro;
• lamb - 0.55 kg;
• zira - 5 g;
• Bulgarian pepper - 3 pcs.;
• potato tubers - 3 pcs.;
• onion - 5 pcs.;
• salt to taste;
• carrots - 2 pcs.

Shurpa in Uzbek, how to cook:

1. Melt lard in a pan until roasted. We remove them.
2. We load large pieces of lamb in a pan and fry in melted fat until brownish.
3. Add onion rings. After 4 minutes, spread the quarters of tomatoes.
4. After 7 minutes, pour the chilli peppers. Extinguish the dish for 17 minutes, and load the carrots in the form of straws.
5. We spread the contents of the pan into the pan, pour 3 liters of water. When it boils, add coarsely chopped greens, all spices, salt.
6. Let the dish cook for another 15 minutes. During this time, peeled potato tubers are cut into large cubes and added to the soup.
7. After 20 minutes you can enjoy the great taste of rich hot shurpa.