A rich, thick soup on a strong meat broth called Shurpa or Chorpa is the recognized king of national Uzbek cuisine, which combines a hot first and a full-fledged side dish. Each region has its own, original recipe. The main thing that combines all the options is an excellent result, because the real shurpa is prepared from a large amount of meat, vegetables, herbs and spicy spices. And that means it simply cannot be tasteless.

If you do not know how to make mutton shurpa, keep in mind that this is an oriental dish, it does not endure fuss and haste, so you will have to spend more than one hour in the kitchen. But in the end, if you do everything exactly according to the recipe, households will certainly appreciate the effort spent and will enjoy your culinary masterpiece with pleasure.

Shurpa in Uzbek from lamb and vegetables - a classic recipe

 

Let's say right away, shurpa - food is by no means dietary. Of course, you can take poultry meat or lean beef, but the classic shurpa recipe includes fatty lamb, preferably on the bone. True corpa is also impossible without fresh, ripe vegetables, ideally from your own garden.

So, everything in order.

For four servings you will need:

  • lamb ribs - 600 g;
  • "Fleshy" tomatoes - 4 pcs.;
  • onions (red is better - it is more juicy) - 5 large heads;
  • 2 medium carrots;
  • 5 potatoes;
  • Kalgan (Uzbek turnip) - at will;
  • bell pepper - 3 - 4 pcs.;
  • frying oil - a couple of tablespoons;
  • seasonings - ground black pepper, peppercorns, coriander, dried basil;
  • fresh greens;
  • salt;
  • water - 3 l.

Cooking method:

  1. Lamb has a rather specific smell, so it is important to choose a good quality meat, and thoroughly rinse the ribs under running water before cooking.
  2. Cut with a sharp knife along the bone, if necessary - chop to get pieces of medium size.
  3. Transfer the chopped meat to a saucepan and pour clean, filtered water.
  4. When you wait for boiling, carefully collect and remove the resulting foam.
  5. Tighten the fire to medium, salt and cook so that the water only "gurgles" on the surface. Only in this way will a light and transparent broth be obtained.
  6. During the time that the water boils, you need to prepare the vegetables. Cut the tomatoes into large slices, pepper (peeled from the core) - lengthwise, potatoes and turnips - into cubes, and carrot slices.
  7. After about 1.5 hours, when the meat will easily move away from the bone, you need to get the ribs and disassemble. Remove the seeds, and return the flesh to the pan.
  8. Together with lamb, we lay all the vegetables in this order: first, galangal, then carrots, 5 to 7 minutes after boiling - strips of pepper, chopped tomatoes and, at the very end, - potatoes.
  9. Cut onions into thin half rings and fry in vegetable oil.
  10. Put in a pot with soup, add spices and simmer over low heat for another 8 to 10 minutes.
  11. Hot shurpa season with fresh herbs, farm sour cream and you can taste it.

Read also: classic shurpa recipe

Tip. Allow the soup to brew a little before serving. From this he will become even more fragrant.

How to cook Uzbek shurpa from lamb in a cauldron

The original recipe, according to which shurpa was prepared in the villages, does not provide for any other dishes, except for a thick-walled heavy cauldron. So, if you want to achieve genuine authenticity, set aside all your tricked-out non-stick cooking pots and find a real cast-iron cauldron with a lid. It is in it that the soup will acquire the very taste and aroma that made this dish so famous and loved among the people.

Products:

  • fatty piece of lamb - not less than half a kilogram;
  • fat for frying - in the original you need to take fat tail fat, but you can use any oil, but not refined;
  • vegetables - bell peppers, carrots, onions, potatoes, tomatoes. Each of 3 to 4 pieces;
  • spices (zira, coriander) - one teaspoon without top;
  • salt and greens (dill, tarragon, cilantro, parsley);
  • water - 2.5-3 l.

Cooking method:

  1. Wash the lamb and fry in a cauldron in a large amount of fat, until the pink color disappears completely.
  2. Add a lot of onions, large pieces of carrots, strips of bell pepper and tomatoes, cut into 2 - 4 parts (depending on size).
  3. Stir with a spatula and, when everything is well cooked, pour clean water, salt, cover and simmer on a very low light until the meat is ready.
  4. After the required time has elapsed (this will take 45 - 50 minutes), toss into the broth cubes of potatoes and spices.
  5. Put it out for another quarter of an hour.
  6. Shurpa in the cauldron is ready.

Note! Shurpa must be consumed hot. You can’t wait for the soup to cool, as the fat can rise to the surface and freeze, which will reduce the taste of the dish.

Lamb shurpa at the stake

 

Uzbek soup is one of the most common dishes that are usually cooked in nature. He successfully competes with the usual kebab, because the taste of mutton shurpa at the stake is simply incomparable. Brewed in a camping pot, in the fresh air, nourishing shurpa perfectly satisfies hunger, pacifies and gives an excellent mood to everyone present.

The recipe is designed for a large company, so the ingredients are indicated in increased proportions:

  • meat - 1.5 kg;
  • potatoes (it is better to take small tubers so that you can throw them whole) - 1 kg;
  • onion - 5 pcs.;
  • garlic - 4 to 5 cloves;
  • tomato - 5 large;
  • carrots - 4 pcs.;
  • fat for frying;
  • tomato paste (at least 25% concentration) - 100 g;
  • greens tied in bunches;
  • pepper, cumin, hops - suneli or other spices to your taste;
  • sugar - an incomplete tablespoon;
  • salt.

Cooking method:

  1. Pour oil or fat into the pot, heat over the fire until bubbles appear, and fry the meat cut into large pieces.
  2. Peel the vegetables - involve everyone present at the picnic in this action, because together it is more fun not only to relax, but also to work.
  3. Cut everything arbitrarily, in large pieces, except for onions - it needs to be chopped with thin half rings. We do not touch the garlic yet, it is put at the very end.
  4. Add vegetables, tomato paste, sugar to the meat and mix gently. Put out a little, without covering anything.
  5. Pour water into the pot and let it boil. Remove foam if appears.
  6. Salt, pepper and cook on the fire for about an hour after boiling.
  7. 15 minutes before cooking, season with spices and finely chopped garlic. Dip bunches of greenery in the shurpa and let it boil.
  8. Before removing from the fire, boiled greens need to be taken out, she already gave the soup her whole “bouquet”, and sprinkle each serving with a fresh green onion, dill and cilantro.

Advice! At the very beginning, set aside one tomato. When the shurpa is cooked, cut it into thin plates and add it to the plate with greens - the soup’s look will be more colorful and the taste more tender.

Cooking in a slow cooker

In the home version of shurpa in a slow cooker, you can use any kind of meat - pork, beef or chicken.

The remaining components of the dish do not differ from the classical composition:

  • meat parts - 600 g;
  • 5 potato tubers;
  • 2 carrots;
  • sweet pepper - 2 pcs.;
  • tomatoes - 3 pcs.;
  • ground pepper, bay leaf, salt.

Cooking method:

  1. Wash the meat, chop in large pieces, place in the container of the multicooker.
  2. My vegetables, we clean, we cut. Combine with meat.
  3. Pour the contents with water to 2/3 capacity, salt, pepper, add the lavrushka.
  4. Cook the shurpa in the "Stew" mode - in this case, the soup will languish, resulting in a thicker and more rich one. Time depends on the type of meat - chicken needs to be cooked for 40 - 50 minutes, pork - one hour, beef and mutton - at least 1.5 hours.
  5. After the beep sounds at the end of the program, remove the bowl and let the dish stand under the closed lid.

Advice! For the best relish, after the “Extinguishing” is over, you can not get the shurpa, but turn on the “Heat” function for 15 minutes. But it’s not necessary, the soup will be delicious anyway.

With vegetables and chickpeas

 

Nohat shurpa is a type of shurpa that differs from other recipes in that chickpeas are part of it. To “Turkish peas” turned out soft and boiling, it must be soaked in water. It is better to do this in no less than 10 - 12 hours or at night.

For shurpa with chickpeas, prepare:

  • 1 cup dry chickpea;
  • meat (lamb pulp) - about 0.5 kg;
  • carrots - 2 pcs.;
  • potatoes - 300 g;
  • onions - 2 pcs.;
  • garlic - 3 cloves;
  • turnip (or replace with a small white cabbage) - 1 average;
  • cilantro, basil, dill, ground red and black pepper, laurel;
  • salt;
  • water need to take 3.5 - 4 liters.

Cooking method:

  1. Wash the chickpeas soaked ahead of time in water and put them in a cauldron or stewpan.
  2. We also send large pieces of lamb there.
  3. Pour in water, bring to a boil and remove the foam.
  4. Salt and wait until the meat is cooked. For a greater fragrance, boil the broth together with a whole onion, which then needs to be removed.
  5. 30 minutes before the end, add coarsely chopped carrots, turnips and potatoes. If instead of turnips you use cabbage - chop it with straws.
  6. Before turning off the fire, sprinkle chopped greens on top.
  7. Let it brew and start your meal.

There is a whole ritual of eating shurpa - pieces of meat, vegetables and chickpeas caught by using a slotted spoon are laid out on a flat plate, and a transparent broth is poured into a large bowl. This method is considered generally accepted in the East, and therefore the most correct.

Now find out the best recipes for mutton shurpa in Uzbek. Cook with pleasure and peace to your home!

Similar:More from the author: