Shurpa - a classic recipe with a photo step by step

Saturated beef shurpa is ready! Pour the soup into bowls, decorate with herbs and serve. Bon Appetit!

The classic recipe for shurpa in Uzbek

The ingredients used in this recipe are so skillfully balanced that the shurpa is incredibly tasty, rich and mouth-watering. If you want to cook soup according to this recipe, then it is better not to replace lamb with another type of meat, as the taste of shurpa will change.

Ingredients:

• Lamb on the bone - 400-500 g.
• Potatoes - 2 pcs.
• Carrots - 1 pc. (large).
• Bulgarian pepper - 2 pcs.
• Onions - 2 pcs.
• Tomatoes - 2 pcs.
• Red hot peppers to taste.
• Chickpeas - 1 tbsp
• Spices: rosemary, cumin, cilantro, parsley, basil, dill - to taste.
• Ground black pepper to taste.
• Bay leaf to taste.
• Salt to taste.

Cooking method:

1. The night before cooking, rinse well and soak the chickpeas in cold water.
2. The next day we start making shurpa. Pour cold water into a saucepan and place the mutton there. The water should cover the meat a little. We put the dishes on fire and bring to a boil. During heating, foam will appear on the surface, which must be removed to the maximum with a tablespoon so that the broth does not taste bitter. When the meat boils, carefully remove it from the water with a fork, drain the broth and wash the pan well.

Tip: Try to choose fresh and unfrozen meat. If you still need to defrost it, then do it naturally.

3. Now that most of the foam has come off, pour water into a clean pan again, but to the top. We put the meat there and put it on the stove again. Bring to a boil, constantly removing a small amount of foam. When the water boils, close the pan with a lid, reduce the heat to the lowest and cook the lamb for 2 hours so that the meat is well boiled.
4. During the night and during the preparation of the meat, the peas should soak well and increase several times. Rinse it again in clean water, put it in a saucepan with the meat, stir and cook for 40 minutes.
5. Peel the onion, chop it coarsely and add to the pan. Optionally, you can add whole onions if they are small.
6. The water can boil away during the cooking time, so at this stage it is worth adding the required amount. If a liter has boiled away, then add 0.75 ml., If 2 liters. - 1.75 ml.

Tip: Calculate the amount of water in advance, as it is not recommended to add it at other stages.

7. Bring soup to a boil and reduce heat. To make the broth transparent, we do not bring it to a boil, but only let it boil.
8. We wash, peel the potatoes with carrots and proceed to their large cutting.
9. When the peas are ready, add the potatoes and carrots, red pepper, cumin, rosemary and salt to taste. Boil for 10 minutes without a lid.
10. Remove the skin from the washed tomatoes by scalding them with boiling water. Cut into large pieces and add to the pan.

Tip: if hard tomatoes are used in cooking, then they should be added along with the potatoes. Also, red vegetables can be replaced with tomato paste.

11. Free the pure pepper from the stalk and seeds, cut into large pieces and add to the soup immediately after the tomatoes.
12. Gently remove the meat from the broth, separate it from the bone, cut into medium-sized pieces and send it back to the soup.
13. Cook for another 20 minutes, and then add various herbs, spices, bay leaves, black pepper and salt. We timed another 7-10 minutes.
14. We remove the soup from the heat, cover with a lid and let it brew.

Shurpa can be served with fresh herbs and lavash. In order not to lose the real taste of the first course, do not add sour cream or mayonnaise to the plate. Enjoy your meal!

Lamb shurpa with chickpeas

If you add unusual ingredients to the shurpa, like fat tail fat, and change a little spice, then the taste of the oriental dish will change for the better. Soup prepared according to this recipe cooks a little faster, since the meat will not boil, but fry. Fragrant, rich and appetizing shurpa will delight you with its taste in 2 hours. In cooking, it is best to use the hip of the lamb.

Ingredients:

• Lamb - 800 g.
• Fat tail fat - 45 g.
• Potatoes - 300 g.
• Carrots - 200 g.
• Onions - 500 g.
• Tomatoes - 240 g.
• Bulgarian pepper - 260 g.
• Greens to taste.
• Chickpeas - 200 g.
• Vegetable oil - 140 ml.
• Ground coriander - 1 g.
• Zira - 1 g.

Cooking method:

1. We carefully sort out the peas, rinse it under cold water and fill it with warm, leaving it for one night. Since the peas will grow several times, it will take about 1 liter. water.
2. We wash the meat, freeing it from the veins. Cut into large portions.
3. Peel the onion and cut it into half rings.
4. We wash the bell peppers and cut out the stalk and seeds from it. Cut the vegetable into thin cubes.
5. We wash the carrots and peel them, then cut them into small cubes.
6. Scald clean tomatoes with boiling water so that you can easily remove the skin from them. Cut vegetables into cubes.
7. When all the products are prepared, pour the vegetable oil into a cauldron or any saucepan with a thick bottom and heat it up. We send the meat to fry until it acquires a golden crust.
8. Then add the onion to the lamb and fry it over high heat until it becomes transparent. Then add the carrots and keep for another 5 minutes, stirring occasionally.
9. After the time has elapsed, add the bell peppers and tomatoes. Fry all ingredients for about 3 minutes, then reduce heat to medium and simmer for 10-12 minutes.
10. During this time, rinse the chickpeas through a colander. Next, pour 2 liters into the cauldron. water and fall asleep peas. At the same stage, we chop the fat tail fat, add it to the shurpa and wait for the mass to boil. As soon as this happens, we turn down the fire to the lowest. Tomim with the lid ajar for 1.5 hours, not letting the broth boil.
11. During this time, peel the potatoes and cut them into standard medium cubes. After the time has elapsed, add the vegetable to the soup, adding cumin and coriander. Simmer until the potatoes are cooked.
12. Add bay leaves 5 minutes before the end of the soup preparation.
13. Turn off the heat and let the soup steep for about 10 minutes.

Delicious lamb shurpa with chickpeas is ready! Garnish with herbs when serving. Bon Appetit!

Homemade shurpa in a multicooker

It is no secret that it takes a lot of time and effort to prepare a delicious and rich shurpa, as you always need to watch the soup while cooking. You can facilitate the process of preparing the first course using a multicooker. The main thing is that it has the programs "Quenching" and "Frying". This recipe will appeal to those who do not like the presence of onions in a dish. After cooking, the vegetable is harvested, but it fully manages to give its taste to the shurpa.

Ingredients:

• Lamb (neck) - 1 kg.
• Onions - 1 pc.
• Potatoes - 6 pcs.
• Carrots - 1 pc.
• Tomatoes - 2-3 pcs.
• Vegetable oil - 2-3 tbsp. l.
• Spices to taste.
• Salt to taste.

Cooking method:

1. We wash the meat, removing a thin film from it and removing the veins.We cut it into portioned pieces and immerse it in the multicooker bowl, which was previously greased with vegetable oil. We select the "Fry" program and fry the pieces at 160 C. We are waiting for the meat to acquire a golden color.
2. While the lamb is being prepared, wash and peel the carrots, cut them into slices, and then add to the meat. We fry the ingredients for 3-4 minutes without changing the program and temperature.
3. We wash the tomatoes and cut them into small pieces. Add to the multicooker bowl to the previous ingredients and reduce the temperature by 20 C. When the liquid in the bowl boils, select the "Stewing" program and fill the contents of the bowl with water. Usually, 3.5 liters of soup are required to cook soup in a multicooker.
4. We clean and wash the potatoes, chop coarsely and send them to the previous ingredients.
5. We select small onions, remove the husks from them and add to the bowl. If, nevertheless, large fruits are used, then we cut them into large ones. When the soup is cooked, remove the onion from the bowl.
6. Salt and add your favorite spices and seasonings to taste. Mix well and cook for an hour and a half.

Rich, nourishing and very fragrant shurpa was prepared easily and quickly, and the taste remained just as delicious! Enjoy your meal!

Classic shurpa at home

Shurpa is not only a fragrant dish with a rich taste, but also a soup that contains a lot of useful substances. They are divided into meat broth and onions, whose vitamins are preserved even during heat treatment. Shurpa is also interesting because one plate contains both the first and the second course. First, the rich broth is eaten, and everything else acts as a side dish.

Ingredients:

• Meat on the bone - 1 kg.
• Potatoes - 1 kg.
• Carrots - 5 pcs.
• Onions - 1 pc. (small size).
• Bulgarian pepper - 2 pcs.
• Tomatoes - 4 pcs.
• Garlic cloves - 3-4 pcs.
• Sweet onion - 2 pcs.
• Hot pepper - 2 pods.
• Parsley - 1 bunch.
• Cilantro - 1 bunch.
• Tomato sauce - 4 tbsp l.
• Black peppercorns - 10 pcs.
• Bay leaves - 4-5 pcs.
• Hops-suneli - 1 tsp
• Water - 2 liters.
• Salt to taste.

Cooking method:

1. We prepare clean, soft, preferably spring water. If it was not possible to find one, then you can take mineral or water passed through a filter. You can choose any meat, the main thing is that it is on the bone. From the dishes we need a large saucepan for 4-5 liters. or cauldron.
2. We begin to prepare the meat broth. Pour 2 liters into prepared dishes. cold water and place the meat there. It is very important to pour exactly cold water, since it will be difficult to achieve a clear broth with warm water. We put the pan on high heat.
3. We immediately add a small carrot and a small onion to the meat, whose roots are cut off. Throw the vegetable immediately with the husk, as it will give a beautiful color to the broth.
4. When the water boils, turn down the fire. Foam will begin to appear on the surface, which must be removed with a spoon or slotted spoon. When the foam no longer appears, cover the container with a lid and leave the contents to simmer over low heat until they are cooked.

Tip: The cooking time of the meat depends on the type of meat. If you took lamb, then it will cook for about 30 minutes, veal - 45 minutes, beef from an old animal - more than 1 hour. Your best bet is to get a piece of meat and taste it.

5. We cut vegetables. The first thing to do is toss the carrots into the pot. Cut the vegetable into circles so that their thickness is not more than half a centimeter.
6. We send the potatoes in 5-7 minutes. We cut it into large 2-3 pieces.
7. Crush black peppercorns a little with a knife and send to the previous ingredients. We put hot pepper with it. Cook for 5 minutes.

Tip: it is best to use green hot peppers, as it is almost impossible to overstep the dish with it. If you are using a dried red vegetable, check for cracks and wormholes.

8. While the broth is preparing, cut the sweet pepper into large straws.
9. We give the broth a rich taste with the help of suneli hops, bay leaves and salt to taste. Next, we send the cloves of garlic, leaving them in their original form.
10. Let the soup cook for 5 minutes, and during this time we prepare the tomatoes. Cut out the hard part from them and cut into large quarters. Add to the shurpa.
11. For the soup to acquire a sour taste and bright color, add tomato sauce to it immediately after the tomato. We taste shurpa and add salt and spices if necessary. Again we timed 5 minutes.
12. At the very end of cooking, we send sweet onions, cut into half rings, into the pan. Let it simmer in the soup for 3-4 minutes, and then remove the pan from the stove.

To serve the dish beautifully, remove pieces of meat and potatoes from the shurpa, put them on plates and pour over the broth. Sprinkle with chopped herbs and treat. Eat with gusto!