Shurpa is an oriental dish, which is a thick, hearty and fragrant soup. It is always cooked with meat and lots of vegetables. The traditional recipe includes lamb. But no less tasty and rich is shurpa from beef.

Beef Shurpa - a classic recipe

To prepare this hearty soup according to the classic recipe, you must definitely take red bell pepper (1 pc.). As for spices, they are perfect for such a dish: bay leaf, dried dill and basil. In addition to the listed ingredients, you will also need: 700 g of meat, 2 pcs. tomato, onion and carrot, 4 potatoes, salt.

  1. The meat is cut into large pieces and simmered for about 60 minutes. To make the broth stronger, it is best to add a couple of ribs in addition to the loin. When boiling the future soup, it is necessary to remove foam from the surface.
  2. All vegetables cut into small pieces, as well as bay leaf and salt, are placed in a pan with the prepared broth.
  3. When the potatoes become soft, you can turn off the shurpa and leave it to infuse for another 15-20 minutes.

The table is served with sour cream. You can also sprinkle it with chopped herbs.

Uzbek beef recipe

 

In Uzbekistan, the soup in question is preparing for the big holidays. They are treated to guests and try to surprise home, adding to the dish all new ingredients. But the basic Uzbek beef shurpa recipe involves the use of the following products: 350 g of beef ribs and meat, 3 each. carrots, green peppers, onions, 5 potatoes, 3-4 garlic cloves, 60 g. pre-soaked Uzbek peas, salt, curry, basil, zira seeds, cilantro to taste.

  1. The meat and ribs are thoroughly washed with water, and then filled with water and sent to medium heat. The broth is cooked for at least 60 minutes. It’s best to salt it right away.
  2. In about 10 minutes until the meat is ready, well-washed peas, chopped onions, carrots and potatoes are sent to the pan.
  3. When the vegetables become soft, coarsely chopped peppers, garlic slices and mixed seasonings are added to the broth.
  4. All together, the ingredients will cook for no more than 15 minutes.

It is interesting: classic shurpa recipe

Uzbek shurpa is usually served with cheese and garlic cakes.

You can cook them yourself or just buy them at the bakery.

Classic bonfire recipe

 

At the stake any soup turns out to be especially tasty and rich. This also applies to shurpa. The finished dish has a light aroma of haze and perfectly satisfies the hunger of hunters or just families relaxing in nature. For such a soup you will need to take: 1.5 kg. meat, 2 pcs. white onions, carrots, tomatoes, 1 kg. potatoes, salt, dry basil, granulated garlic, coriander, zirru, a mixture of peppers.

  1. A cauldron or bucket of cold water is set above the fire of a bonfire and large pieces of beef, previously peeled from the films, are lowered into it.
  2. While the meat is cooked, you need to chop all the vegetables coarsely. For example, onions can be chopped in half rings about 1 cm thick. This also applies to other ingredients. Potatoes can be left whole. 1 onion is postponed for later.
  3. 10 minutes after boiling, onions and carrots are sent to the cauldron. After another 10 minutes - potatoes.
  4. When the meat is almost ready, mixed spices and salt are sent to the cauldron. At this stage, chopped tomatoes and the remaining onion, chopped into small cubes, are added to the future soup.
  5. Shurpa is completely ready when the potatoes become soft.

So that the ingredients of the dish do not burn, you need to carefully monitor the fire. He must constantly warm up the bucket or cauldron from below, but at the same time not grasp his sides.

Beef Shurpa in a slow cooker

The hostess will be able to facilitate the task of preparing the soup in question using a slow cooker. In this case, she does not have to constantly monitor the shurpa and stir it. A slow cooker will do any. The main thing is that it should have the "Frying" and "Extinguishing" modes. For soup, you need to take the following ingredients: 700 g of meat on the bone, 2 pcs. onions, carrots, red bell peppers, tomatoes, 3-4 potatoes, bay leaf, a couple of cloves of garlic, 3 tbsp. tomato paste, spices for pilaf, salt.

  1. The meat is washed, cut into large pieces, salted, sprinkled with spices for pilaf and fried for 5-7 minutes in the "Frying" mode along with chopped onions.
  2. Bell peppers and tomatoes are chopped coarsely and sent over beef.
  3. Other ingredients include peeled potato wedges and sliced ​​garlic.
  4. All products are poured 2 liters. water.
  5. The soup is cooked in the "Stew" mode for 60 minutes. When it is completed, you need to add the dish and put it on the “Heating” for another 15 minutes.

The soup is served fiery hot with sour cream. You can add mayonnaise and garlic sauce to it.

Shurpa in Tatar beef

The recipe in Tatar offers to cook a really thick soup. It must have a lot of meat and vegetables, but not enough water. In addition, corn flour (150 g) is added to this version of shurpa. If it was not at hand, you can take wheat. The remaining ingredients: 600 g of beef tenderloin, 100 g of pork fat, 6-7 potatoes, 3 pcs. white onions, a bunch of fresh herbs, salt, coriander and other spices to taste.

  1. The meat is thoroughly washed, cleaned of tendons, veins and even the smallest films, and then cut into small pieces. From it 40 minutes on low heat, the broth is cooked. After about 30 minutes, you can add salt and selected spices.
  2. Corn (or wheat) flour must be sifted through a sieve or at least a fine colander.It is gradually added to an almost finished broth. It is important to constantly stir the liquid so that no lumps form in it.
  3. Pork fat is melted in a pan or in a microwave and is also added to the pan.
  4. It remains to add chopped onions and potatoes to the future soup. When the latter is cooked, it will need to be slightly kneaded with a fork. All together takes about 45 minutes to cook. Lastly, finely chopped greens pour into the pan.

The finished shurpa turns out to be very oily, thick and rich. This option definitely can not be called dietary. But he can immediately become both the first and second dish at the same time.

Armenian recipe

In general, the recipe for Armenian shurpa is similar to all the previous ones. But he has one main difference - meat and vegetables for soup are pre-fried. This adds a spice dish. You must use the following products: 600 g of meat, 2 pcs. carrots and bulbs, 6 potatoes, 3 tbsp. tomato paste, a mixture of ground peppers, salt.

  1. After preliminary boiling, the meat is cut into pieces and fried in oil until golden brown. Shredded onions and carrots with tomato paste are likewise passivated.
  2. All ingredients are transferred to a pan and poured with water. It remains to add small slices of potato, salt and pepper to it.
  3. All components must be cooked together for about 25 minutes.

Soup with fresh pita bread or matnakash is served. You can add sour cream to it with a small amount of tomato paste.

Regardless of how the mistress decided to cook beef shurpa, it is best to use thick-walled dishes for this.

A cauldron, a saucepan or even a cast-iron frying pan with high sides will do.

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