Pork shurpa - soup that is also called “chorba” is usually made from lamb, but it will turn out to be equally tasty with other meat, if you know how to cook it correctly.

The classic recipe for pork shurpa

Usually, a piece of meat with bone, such as ribs, is selected to prepare this pork soup, for example, and vegetables are cut into large pieces.

Essential Ingredients:

  • Pork ribs on the bone - about 500 grams;
  • Several potatoes;
  • Onions, carrots and peppers - all 1 each;
  • Two tomatoes;
  • A few cloves of garlic;
  • Salt, pepper, zira - to your taste;
  • Various greens: dill, cilantro, parsley;
  • A tablespoon of vegetable oil.

Cooking process:

  1. To begin with, rinse the meat well with warm water, wait until it dries, and cut it into medium pieces. In this case, you first need to remove excess fat.
  2. Take good dishes - the best cauldron. Heat it with a little oil and lay on the bottom of the ribs. They need to be fried until a blush appears.
  3. While the meat is fried in a cauldron, take care of the vegetables: chop the onion and put it in the meat. All this must be well prevented and kept on fire for at least three minutes. Then cut the carrots into thin strips and add to the rest of the products. Do not forget to mix everything periodically so that nothing burns.
  4. Peel the peppers, cut into thin slices and dip in a cauldron, just a few minutes after adding the carrots.
  5. Next is the turn of potatoes and a tomato: chop them large and place in a cauldron. Please note that it is better to remove the skin from tomatoes so that it does not ruin the dish.
  6. After all this, it's time to make the broth. Pour the vegetables and meat with water and bring the broth to a boil. Make the fire a little smaller and cook the soup for about half an hour. Do not forget about spices - without them, the dish will not turn out so delicious.
  7. When everything is ready, it remains only to season the shurpa with finely chopped garlic and let it brew for a few more minutes. Serve recommended with fresh herbs, for appearance and aroma.

Pork shurpa on a fire in a cauldron

The recipe for pork shurpa soup on a fire in a cauldron will not leave anyone indifferent. The dish is very saturated. Having prepared it once, you will forever remember this taste.

Ingredients:

  • Three liters of water;
  • The meat from which you decide to cook. Best pork fat;
  • Potatoes and tomatoes - five each;
  • Onions and carrots - three each;
  • Spices to taste: coriander, salt, black pepper;
  • Some fresh greens.

Cooking process:

  1. Start cooking by washing the meat and slicing it into large enough pieces.
  2. Then fill the cauldron with water and put the prepared meat there. Cooking the broth is better on low heat, and make sure that it does not boil too much. Cook the meat for about forty minutes.
  3. When you see that the meat has started to move away from the bones, this means that you need to start adding vegetables. First, tomatoes, without skin, not cut. Then the onion rings, and the more you put it on, the more delicious it will turn out.
  4. After the onion is a turn of pepper and potatoes. All this needs to be cut into squares or slices.
  5. A few minutes before the preparation of the shurpa, you can add spices and herbs.

More materials: Uzbek mutton shurpa recipe

Pork shurpa in a slow cooker

A dish prepared in this way can be used both as the first and second.

For cooking, you will need the following ingredients:

  • Pork on the bone - about 600 grams;
  • As many potatoes;
  • Peppers, tomatoes, carrots, onions - just two each;
  • A few cloves of garlic medium size;
  • Tomato paste - three large spoons;
  • Various spices for taste.

Cooking process:

  1. If you want, you can peel the tomatoes from the skin, but this is not necessary. Cut them into large pieces. Do the same with the rest of the vegetables, but you need to cut them a little smaller.
  2. Prepare a container from the slow cooker: drip some vegetable oil into it and fry vegetables in it using the “Baking” mode. Set the cooking time - 40 minutes. But after 10-12 minutes of frying vegetables, you need to add meat to them. Remember to pre-chop it.
  3. When the allotted time is over, put the tomato paste in the container and pour boiling water. Set the Extinguishing mode to one hour.
  4. Turn the potatoes into large cubes and put them in the future shurpa about 30 minutes before the end of the multicooker.
  5. Add chopped garlic to the soup when it is ready, but after that, let it brew a little more in the “Preheat” mode - about 20 minutes.

Pork ribs recipe

 

Making pork ribs shurpa is almost a classic recipe for this soup. Lamb is commonly used, but when it comes to pork, ribs are the most suitable meat. From them, the dish turns fragrant and rich. All other ingredients remain unchanged.

With vegetables in a cauldron

For this dish, in addition to the standard set, you can use a variety of vegetables: turnips, corn, various peppers.

Ingredients:

  • Pork with bone - about 600 grams;
  • 1 carrot and onion;
  • Tomatoes and sweet peppers;
  • Any other vegetables to your taste;
  • Greens, spices and garlic.

Cooking:

  1. The most important thing is to prepare the cauldron. In it, put coarsely chopped meat with bone, but without fat, and fill it with water.
  2. Put the dishes to heat. To do this, you can use a stove or a bonfire. Wait for the broth to boil, make the fire weaker. At this stage, you can salt everything.
  3. Cut all other vegetables into slices or slices. Onions are best done in half rings. Put it all down to the dish, in the cauldron. Add coriander, zira and other selected spices at the same time. Cook for about an hour.
  4. After the allotted time, add greens to the shurpa and cook another ten minutes.After that, cover and let it brew for at least fifteen minutes before starting the meal.

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