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Pork knuckle shurpa

0
4087
Kitchen Eastern
Calorie content 43.4 kcal
Portions 6 port.
Cooking time 115 minutes
Proteins * 1.3 gr.
Fats * 5.3 gr.
Carbohydrates* 3.7 gr.
* per 100 gr. product
Pork knuckle shurpa
Content

For lovers of first courses, I wholeheartedly recommend making an appetizing pork shank shurpa. Shurpa turns out to be rich with a rich balanced taste. The dish has an ideal thick consistency. Prepare shurpa for your family for lunch and they will have an unforgettable pleasure.

Ingredients

Cooking process

step 1 out of 13
First of all, prepare all the necessary ingredients for making an unusually tasty pork shank shurpa.
step 2 out of 13
Carefully cut the pork knuckle, after removing the skin, rinse the meat thoroughly under cold running water. Dry the meat with paper towels.
step 3 out of 13
Pour a small amount of vegetable oil into a deep saucepan with a thick bottom. Put the prepared pork meat in a saucepan, put on moderate heat and fry until an appetizing golden crust on all sides.
step 4 out of 13
Wash the carrots and potatoes well and then peel them with a vegetable peeler. Peel the onions and rinse in cool water.
step 5 out of 13
Cut the peeled onions into thin half rings, add to the fried meat.
step 6 out of 13
Cut the peeled carrots into large, free-form pieces and add to the rest of the ingredients in a saucepan. Stir occasionally and fry the vegetables until soft.
step 7 out of 13
Then add salt and black pepper to taste.
step 8 out of 13
Pour in the required amount of boiling water. Bring to a boil, use a slotted spoon to remove the resulting foam. Place a lid on the saucepan and cook for about 1 hour on low heat, stirring occasionally and adding boiling water if necessary.
step 9 out of 13
Wash the tomatoes thoroughly in cool running water. Then remove the stalk, if you wish, you can remove the skin, and cut into large pieces. Place with the rest of the ingredients.
step 10 out of 13
Coarsely chop the peeled potatoes and place in a saucepan. Bring to a boil and simmer, covered, for 20 minutes.
step 11 out of 13
Meanwhile, peel the garlic, rinse under cold water, and cut into thin slices. Rinse your favorite greens thoroughly in cool water, and then shake off excess moisture and chop with a knife. I used parsley.
step 12 out of 13
At the end of cooking, add chopped garlic and parsley to the shurpa, mix thoroughly. Bring to a boil and immediately remove from heat. Let the shurpa brew for 15 minutes.
step 13 out of 13
Serve fragrant, hearty pork shank shurpa in portions.

Enjoy a rich mouth-watering first course!

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