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Uzbek pork shurpa

0
3000
Kitchen Eastern
Calorie content 28.5 kcal
Portions 8 port.
Cooking time 95 minutes
Proteins * 1.2 gr.
Fats * 3 gr.
Carbohydrates* 2.8 gr.
* per 100 gr. product
Uzbek pork shurpa
Content

Shurpa is a hot first dish of the Eastern peoples, cooked in a rich broth with high fat content and coarsely chopped vegetables. I highly recommend using the excellent recipe for rich Uzbek shurpa made from pork. A hot dish turns out to be fragrant, satisfying and very tasty.

Ingredients

Cooking process

step 1 out of 9
Rinse pork ribs or any other part of pork with bones thoroughly under cold running water, then dry the prepared meat using paper towels and chop into large pieces.
step 2 out of 9
Pour a small amount of vegetable oil into a cauldron or a saucepan with a thick bottom, heat well, put the prepared pork ribs and fry until an appetizing golden brown crust over high heat. Peel the onions, rinse and cut into thin half rings, add to the meat.
step 3 out of 9
Wash the carrots and then 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 the cauldron. Stir occasionally, fry until softened.
step 4 out of 9
Rinse the bell peppers thoroughly under cool running water, then remove the seeds and core, rinse again and shake off excess moisture. Cut the peeled bell pepper into half rings and send to the cauldron, stirring occasionally, fry.
step 5 out of 9
Wash the potatoes thoroughly and then peel them using a vegetable peeler. Coarsely chop the peeled potatoes and place in a cauldron. Stir from time to time, fry until an appetizing golden brown appears.
step 6 out of 9
Wash the tomatoes thoroughly in cool running water, pat dry with paper towels. Then remove the stalk, if you wish, you can remove the skin, and cut into large pieces. Place with the rest of the ingredients, stirring gently, fry for a few minutes.
step 7 out of 9
Pour in the required amount of drinking water so that the water completely covers the dish. Bring to a boil, then add salt, black pepper and cumin to taste. Stir well, cover and cook for another 40-45 minutes over low heat, stirring occasionally.
step 8 out of 9
Meanwhile, peel the garlic, rinse under cold water, and chop with a sharp knife. Rinse your favorite greens thoroughly in cool water, and then shake off excess moisture and chop with a knife. I used green onions.
step 9 out of 9
At the end of cooking, add chopped garlic to the shurpa, mix thoroughly. Serve fragrant, hearty Uzbek-style pork shurpa on the table in portions, garnish with chopped herbs.

Enjoy a rich mouth-watering first course!

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