Categories
Blanks for the winter
  1. home
  2. ➠ Soups
  3. ➠ First meal
  4. ➠ Lamb and beef shurpa

Lamb and beef shurpa

0
2483
Kitchen Eastern
Calorie content 44.1 kcal
Portions 10 port.
Cooking time 160 minutes
Proteins * 2.9 gr.
Fats * 3.9 gr.
Carbohydrates* 4.5 gr.
* per 100 gr. product
Lamb and beef shurpa
Content

With a great desire I want to share excellent recipes for an unusually bright lamb and beef shurpa. Be sure to cook a delicious hot dish and delight your family with hearty homemade soup. Shurpa turns out to be rich with rich meat broth.

Ingredients

Cooking process

step 1 out of 8
Wash the lamb under cool water, then put the prepared meat in a saucepan and cover with cold water. Put on a moderate heat, bring to a boil, periodically skimming off the formed foam with a slotted spoon. Reduce heat and cook lamb for 1-1.5 hours, covered.
step 2 out of 8
Rinse the beef well under cool water, then put the prepared meat in a saucepan and cover with cold water. Put on a moderate heat, bring to a boil, periodically skimming off the formed foam with a slotted spoon. Reduce heat and cook beef covered for 1-1.5 hours.
step 3 out of 8
Wash the bell peppers thoroughly under cool running water, remove the seeds and core, rinse and shake off excess moisture. Cut the peeled bell peppers into medium-sized pieces.
step 4 out of 8
Remove the cooked lamb and beef from the broth. Pour a small amount of vegetable oil into the cauldron, heat well over the fire, put the cooked meat and fry until a delicious golden brown crust over high heat. Peel the onions, rinse and cut into thin half rings, add to the meat.
step 5 out of 8
Wash the carrots, peel them using a vegetable peeler. Then cut the peeled carrots into large pieces of arbitrary shape and add to the rest of the ingredients in a cauldron along with bell pepper. Pour in half the strained meat broth and cook the shurpa for 15 minutes.
step 6 out of 8
Wash the potatoes well and then peel them using a vegetable peeler. Coarsely chop the peeled potatoes and place in a cauldron. Pour in the rest of the broth. Bring to a boil, then add salt, black pepper, suneli hops and cumin to taste. Stir, cover and cook for another 20 minutes.
step 7 out of 8
Rinse your favorite greens thoroughly in cool water, and then shake off excess moisture and chop with a knife. I used cilantro.
step 8 out of 8
Serve the rich, hearty lamb and beef shurpa on the table in portions, garnish with chopped herbs.

Have fun with this aromatic dish!

Similar recipes

leave a comment

Name
Email
Text *