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Pork ribs shurpa

0
2702
Kitchen Eastern
Calorie content 34.3 kcal
Portions 8 port.
Cooking time 110 minutes
Proteins * 1.4 gr.
Fats * 2.6 gr.
Carbohydrates* 3.5 gr.
* per 100 gr. product
Pork ribs shurpa
Content

I would like to present to your attention an unusually delicious recipe for pork ribs shurpa. Shurpa turns out to be rich, rich, aromatic, bright and elegant. Pork ribs shurpa will be to everyone's taste, without exception. Prepare a dish for the festive table and your guests will be delighted. Or treat your family on a weekday.

Ingredients

Cooking process

step 1 out of 10
Wash the pork ribs in cold water, then pat dry using paper towels, place in a well-heated frying pan and fry until golden brown on all sides over moderate heat.
step 2 out of 10
Pour some vegetable oil into the cauldron, heat well, put the fried pork ribs. Peel the onions, rinse and cut into thin half rings, add to the ribs. Stir occasionally, fry until softened over medium heat.
step 3 out of 10
Wash the carrots, peel them using a vegetable peeler. Cut the prepared carrots into medium-sized cubes and add to the rest of the ingredients in the cauldron. Stir occasionally, fry until appetizing for a few minutes.
step 4 out of 10
Wash the bell peppers, carefully peel from seeds and core, rinse and dry. Cut the peeled bell pepper into half rings and send to the cauldron, stirring occasionally, fry for several minutes. Use different colored bell peppers to make the dish brighter.
step 5 out of 10
Wash the potatoes, peel them using a vegetable peeler. Cut the peeled potatoes into large cubes and place in a cauldron. Fry until a delicious brownish crust appears.
step 6 out of 10
Wash sweet fleshy tomatoes, pat dry with paper towels. Remove the stalk, if desired, remove the skin by dipping the tomatoes in boiling water for a couple of minutes, and cut into large pieces. Peel the garlic and chop with a sharp knife or pass through a press. Put the vegetables in a cauldron.
step 7 out of 10
Stir gently and fry all ingredients for a few minutes.
step 8 out of 10
Pour in the required amount of drinking water so that it completely covers all the ingredients. Bring to a boil, add salt, black pepper and cumin to taste. Stir well, cover and cook for another 30-40 minutes on low heat, stirring occasionally.
step 9 out of 10
Rinse the greens in cool water, shake off excess moisture and chop with a sharp knife. I used cilantro and parsley. Add chopped greens to the shurpa, mix well and leave to brew under the lid for 10-15 minutes. If you like greens, add more.
step 10 out of 10
Carefully pour the rich pork ribs shurpa into deep plates or bowls and serve in portions.

Bon Appetit!

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