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Chuvash-style pork shurpa

0
1786
Kitchen Eastern
Calorie content 37.4 kcal
Portions 10 port.
Cooking time 130 minutes
Proteins * 1.5 gr.
Fats * 2.5 gr.
Carbohydrates* 3 gr.
* per 100 gr. product
Chuvash-style pork shurpa
Content

For lovers of the first hot dishes, I recommend cooking incredibly delicious Chuvash-style pork shurpe. The soup is thick and rich with coarsely chopped vegetables. Cook the national dish of Chuvashia and you will not regret it, but you will be pleasantly surprised by the taste combination.

Ingredients

Cooking process

step 1 out of 7
Rinse the pork thoroughly under running water, then cut the prepared meat into medium-sized pieces. Place in a deep heavy-bottomed saucepan, cover with cold water and place over medium heat, remove foam, bring to a boil, reduce heat and simmer for about 1 hour.
step 2 out of 7
Cut the pork fat into small cubes and add to the saucepan.
step 3 out of 7
Wash the carrots thoroughly and then peel them using a vegetable peeler. Then cut the peeled carrots into large pieces of arbitrary shape and add to the pan to the meat.
step 4 out of 7
Wash potatoes and turnips thoroughly, then peel them using a vegetable peeler. Coarsely chop the peeled vegetables and place in a saucepan. Bring to a boil and simmer, covered, for 25 minutes.
step 5 out of 7
Wash the tomatoes thoroughly in running water, pat dry with paper towels. Remove the stalk, peel off the skin if desired, and cut into large pieces. Place with the rest of the ingredients, mix gently. Season with salt and black pepper to taste. Stir, cover and cook for another 10 minutes.
step 6 out of 7
Rinse bell peppers and chili peppers thoroughly under cool running water, then remove seeds and cores, rinse again and shake off excess moisture. Coarsely chop the vegetables and send to a saucepan, bring to a boil and cook for another 10 minutes.
step 7 out of 7
Peel the red onion, rinse under water, and cut into large feathers. Rinse the parsley thoroughly in cool water, shake off excess moisture and chop with a knife. Serve hot, hearty Chuvash-style pork shurpe in portioned bowls, garnished with chopped parsley and red onion feathers.

Enjoy delicious Chuvash-style shurpe!

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