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Lamb shurpa on a fire in a cauldron classic

0
4356
Kitchen Caucasian
Calorie content 27.4 kcal
Portions 12 port.
Cooking time 180 minutes
Proteins * 1.4 gr.
Fats * 1.6 gr.
Carbohydrates* 3.3 gr.
* per 100 gr. product
Lamb shurpa on a fire in a cauldron classic
Content

A shurpa in a cauldron over a fire is being prepared for a big campaign when resting in nature. This dish is very popular, because it is rich, aromatic and satisfying, and even with fresh herbs. It takes time to prepare it. Instead of traditional lamb, you can use beef, this shurpa will be less fatty.

Ingredients

Cooking process

step 1 out of 13
For cooking shurpa in nature, take clean water, which is considered an important point in the preparation of this dish. A 12-liter cauldron needs 7 liters of clean water.
step 2 out of 13
Pour the water into a cauldron, put the lamb into it and light a fire in the stove. Bring the broth to a boil over high heat and remove all the froth from the surface. Then you can reduce the fire.
step 3 out of 13
Peel the onions, chop them into thin half rings and, 20 minutes after the start of the boil, transfer them to the broth.
step 4 out of 13
Then, one hour after boiling, add one peeled carrot to the broth.
step 5 out of 13
Then add a handful of salt to the broth.
step 6 out of 13
Cook the shurpa over low heat for 2 hours. During this time, the beef will become soft and tender and will separate well from the bone.
step 7 out of 13
Peel the rest of the carrots, chop into rings.
step 8 out of 13
Transfer the carrots to the broth half an hour before the end of cooking.
step 9 out of 13
Then peel and rinse the potatoes and place them in the broth after 15 minutes of boiling the carrots. Put the whole potatoes. In principle, you don't need to add potatoes, but for a big campaign it will make the dish more filling.
step 10 out of 13
Increase the fire after laying the potatoes.
step 11 out of 13
After 15 minutes of boiling the potatoes, put the tomatoes cut into pieces in the broth.
step 12 out of 13
Then immediately after the tomatoes, put the red bell pepper and hot pepper pods, cut into large strips, into the broth. Cover the cauldron with a lid and simmer the shurpa for another 10 minutes.
step 13 out of 13
Then chop the peeled red onion into thin rings, transfer it to the cauldron, sweat the shurpa with red onion for another 5 minutes and you can remove the cauldron from the heat. Transfer the cooked meat and vegetables to a large platter. Pour the broth into bowls and sprinkle with finely chopped fresh herbs. Lamb shurpa on a fire in a cauldron is ready. You can treat your friends and family.

Bon Appetit!

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