How to properly cook pork shurpa
0
1589
Kitchen
Eastern
Calorie content
93.1 kcal
Portions
10 port.
Cooking time
105 minutes
Proteins *
3.9 gr.
Fats *
13.3 gr.
Carbohydrates*
4.9 gr.
In my opinion, shurpa is an unusually tasty and satisfying hot dish. Today I want to bring to your attention a recipe for my favorite pork shurpa. I most often cook such a shurpa for lunch on an autumn or winter cloudy day. It warms and saturates remarkably in the cold season.
Ingredients
Cooking process
Pour the required amount of vegetable oil into the cauldron, heat well. Coarsely chop the tomatoes, removing the stalk in advance. Choose fleshy and sweet tomatoes. Wash the bell pepper, peel it of seeds and core, chop it coarsely and send it to the cauldron, stirring occasionally, fry the vegetables for 5-7 minutes.
Peel the garlic, rinse under cold water, and chop with a sharp knife. Rinse your favorite greens thoroughly in cool running water, and then shake off excess moisture and chop with a knife. I used green onions, dill and parsley. Adjust the amount of garlic yourself depending on your taste preferences.
Get an unforgettable pleasure from rich aromatic pork shurpa!