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Pork shurpa in a cauldron on the stove

0
6628
Kitchen Eastern
Calorie content 36.9 kcal
Portions 8 port.
Cooking time 110 minutes
Proteins * 1.4 gr.
Fats * 3.9 gr.
Carbohydrates* 3 gr.
* per 100 gr. product
Pork shurpa in a cauldron on the stove
Content

I often cook pork shurpa with my homemade ones both for lunch and serve as a main hot dish for a festive feast. I used to constantly cook shurpa in a saucepan. But with the appearance of a cauldron in the house, I now use only this recipe. Prepare an appetizing pork shurpa in a cauldron according to my recipe.

Ingredients

Cooking process

step 1 out of 12
Wash the pork in cold water, then dry the meat using paper towels and chop coarsely into pieces of the same size.
step 2 out of 12
Pour vegetable oil into the cauldron, heat well, lay out the meat and fry until golden brown over high heat on all sides, turning occasionally. Peel the onions, rinse and chop into large feathers.
step 3 out of 12
Wash the carrots, peel them with a vegetable peeler. Then cut the peeled carrots into large circles.
step 4 out of 12
Wash the bell peppers, then peel them of seeds and core. Cut the peeled bell pepper into large pieces.
step 5 out of 12
When the pork is covered with an appetizing golden crust, put the onions and carrots in the cauldron, stirring occasionally, fry the vegetables until softened.
step 6 out of 12
Wash and peel the potatoes using a vegetable peeler. Coarsely chop the peeled potatoes.
step 7 out of 12
Put the chopped potatoes and bell peppers in a cauldron. Stir from time to time, fry until an appetizing golden brown appears. Then close the cauldron with a lid.
step 8 out of 12
Wash the chili peppers, remove the seeds and core. Chop finely and add to the cauldron, adjust the amount to your liking. Wash the tomatoes. Then put in a deep plate and pour boiling water over for just a couple of minutes.
step 9 out of 12
Transfer the tomatoes to a container of cold water. Remove the stalk, remove the skin, and cut into large wedges. Place with the rest of the ingredients, stirring gently, fry for a few minutes.
step 10 out of 12
Sort the dill and rinse in cool water, and then shake off excess moisture and chop with a knife. Put in a cauldron and fill with pre-prepared boiling water so that the dish is completely covered with water. Bring to a boil. Reduce heat and cook for 30-40 minutes. Leave some greenery for decoration.
step 11 out of 12
Peel the garlic, rinse in water, and chop with a sharp knife. 5 minutes before cooking, add chopped garlic, salt and black pepper to taste. Stir well, cover and turn off heat.
step 12 out of 12
Let the shurpa brew and soak in all the flavors for 15 minutes, and then serve in portions, garnished with chopped herbs.

Bon Appetit!

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