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Classic pork shurpa soup

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1272
Kitchen Eastern
Calorie content 30.2 kcal
Portions 10 port.
Cooking time 130 minutes
Proteins * 1.2 gr.
Fats * 3.2 gr.
Carbohydrates* 2.5 gr.
* per 100 gr. product
Classic pork shurpa soup
Content

Each housewife prepares soups according to her own signature recipes. I propose to cook a variety of soups - pork shurpa according to the classic recipe. The first dish has a thick consistency. A large number of healthy vegetables are used to prepare shurpa. Cook and you won't regret it.

Ingredients

Cooking process

step 1 out of 14
Rinse the pork well under running water, then dry the prepared meat using paper towels and cut into large pieces of the same size.
step 2 out of 14
Pour a small amount of vegetable oil into the cauldron, heat well, put the prepared meat, and fry until an appetizing golden brown crust over high heat.
step 3 out of 14
Peel the onions, rinse and chop into large feathers.
step 4 out of 14
Wash the carrots and then peel them using a vegetable peeler. Then cut the peeled carrots into large pieces of arbitrary shape.
step 5 out of 14
Put the vegetables in a cauldron with the fried meat. Stir occasionally, fry until softened.
step 6 out of 14
Rinse the bell peppers thoroughly under cool running water, then remove the seeds and core, rinse again and shake off excess moisture. Cut the peeled bell pepper into large cubes.
step 7 out of 14
Send to a cauldron, stirring occasionally, fry.
step 8 out of 14
Wash the potatoes thoroughly and then peel them using a vegetable peeler. Coarsely chop the peeled potatoes and place in a cauldron. Stir occasionally and fry with all the other ingredients.
step 9 out of 14
Pour in the previously prepared boiling water so that the water completely covers the dish. Bring to a boil, then add salt, black pepper and cumin to taste. Mix thoroughly, cover and cook for another 45-50 minutes over low heat, stirring occasionally.
step 10 out of 14
Wash the tomatoes thoroughly in cool water, cover with boiling water for a few minutes, and then carefully remove the skin.
step 11 out of 14
Peel the garlic, rinse under cold water, cut into thin slices.
step 12 out of 14
Rinse your favorite greens thoroughly in cool water, and then shake off excess moisture and chop with a knife. I used a standard set of parsley and dill.
step 13 out of 14
Send peeled tomatoes and chopped garlic to the shurpa. Stir gently, simmer for another 10-15 minutes. Then remove from heat and let it brew for 15-20 minutes.
step 14 out of 14
Serve fragrant pork shurpa in portions, garnish with chopped herbs.

Enjoy a bright, mouth-watering first course!

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