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Pork shurpa without roasting

0
2919
Kitchen Eastern
Calorie content 32.1 kcal
Portions 8 port.
Cooking time 150 minutes
Proteins * 1.3 gr.
Fats * 2.4 gr.
Carbohydrates* 2.1 gr.
* per 100 gr. product
Pork shurpa without roasting
Content

Soups are a hearty lunchtime dish. Soups can be cold or hot, runny, thick, and puree. Shurpa is the representative of the first course. I suggest using a simple recipe and making a rich, thick pork shurpa without roasting.

Ingredients

Cooking process

step 1 out of 10
Wash the pork on the bone thoroughly under cold running water. Then place in a deep saucepan with a thick bottom and pour in the required amount of drinking water. Put the saucepan over moderate heat and bring to a boil.
step 2 out of 10
Wash the carrots, and then peel them with a vegetable peeler, cut into large pieces. Peel the onions, rinse and chop coarsely. Using a slotted spoon, remove the formed foam. Place vegetables in a saucepan, reduce heat, and simmer for about 1 hour.
step 3 out of 10
Gently remove the cooked pork from the hot broth. Cool the meat a little and carefully separate it from the bones. Cut the boiled pork into large pieces, and then put it back in a saucepan with broth.
step 4 out of 10
Wash the potatoes thoroughly and then peel them with a vegetable peeler. Coarsely chop the peeled potatoes and place in a saucepan. Bring broth to a simmer over medium heat, then reduce heat, cover pan and cook for 30-35 minutes.
step 5 out of 10
In the meantime, rinse the bell peppers thoroughly under cool running water, then remove the seeds and core. Coarsely chop the peeled bell pepper. Wash the tomatoes thoroughly in cool running water, pat dry with paper towels. Then remove the stalk and cut into large pieces.
step 6 out of 10
Put the prepared tomatoes and bell peppers in a saucepan and cook for about 10-15 minutes more.
step 7 out of 10
Then add salt, black pepper, ground paprika and cumin to taste. Stir well, cover and cook the shurpa for another 5 minutes over low heat, stirring occasionally.
step 8 out of 10
In the meantime, peel the garlic, rinse under cold water, and chop with a sharp knife or pass through a press. Rinse your favorite greens thoroughly in cool water, and then shake off excess moisture and chop with a knife. I used dill.
step 9 out of 10
At the end of cooking, add chopped garlic and herbs to the shurpa. Mix the fragrant shurpa well and let it brew for 10-15 minutes.
step 10 out of 10
Serve hot, rich pork shurpa without roasting in portions.

Enjoy a rich mouth-watering first course!

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