Shurpa dish how to cook. How to cook shurpa at home. Shurpa "Greetings from Kazakhstan"

Shurpa, which people love to cook in Crimea, is also known all over the world under other names - chorpa, chorba, shorpo, sorpa. Shurpa recipe is one of the most ancient. It contains the best and selected products - fresh fatty meat, vegetables and fruits, aromatic spices and herbs. Shurpa is prepared in many countries. In Crimea, you can taste this dish in many cafes and restaurants.

In Central Asia, shurpa is considered a medicinal dish. With its help, diseases such as rheumatism, tuberculosis, anemia are treated. Shurpa cooked on lean meat is useful for women after childbirth, as well as for everyone who has undergone surgery. Shurpa with the addition of hot spices increases male strength and helps with hangovers.

There are a lot of recipes for making shurpa, we have chosen only the best of them.

What products are needed to make shurpa?

The most basic ingredient is lamb. It is she who gives the soup the necessary richness and taste. To prepare shurpa, use the loin (back) and brisket. Ribs are also sometimes used, but it should be remembered that they give good richness, but there is not enough meat in them.

If there is not enough fat in the meat, you will need to add to the soup interior or fat tail fat(added during frying of all ingredients). Vegetable oil can be used in small quantities. Sometimes, instead of lamb, they use beef, poultry, fish, venison, and hare. Only pork is never used to make shurpa.

Traditionally, onions are used from vegetables for making shurpa, carrots and potatoes... In the old days, when potatoes were not yet grown, turnips were put in soup. Now it is rarely used, and then only to give a richer taste to the broth. After boiling, the turnips are taken out and thrown away. Over time, the recipe for shurpa was improved - they began to add hot and bell peppers, tomatoes.

In addition to all the listed ingredients, shurpa is sometimes added chickpeas, lentils, homemade noodles, corn, cereals.

An obligatory component of any shurpa is spices and herbs... Sour fruits are often added to shurpa - plum, quince, dried apricots, apples... Spices are required hot and black pepper, coriander... Many people use ready-made sets of spices for shurpa or pilaf for cooking. At the very end of cooking, a large amount of greens is added to the soup - cilantro, dill, green onions, parsley and basil.

How should you cook shurpa?

There are two main ways to prepare this dish: by boiling and by frying. In the first case, lamb and vegetables are cooked in a saucepan over low heat. In the second case, lamb and vegetables are fried in a cauldron, and then poured with water and aged until the required degree of readiness. If a cauldron is not available, you can use the universal method - fry meat and vegetables in a pan, and then pour everything into a saucepan, pour water and cook until tender.

Vegetables for soup should be cut coarsely: sometimes potatoes and carrots are cut in half, a tomato is cut into 3-4 pieces, small roots are left intact. The legumes are soaked beforehand.

Spices are added to the soup at the beginning of cooking so that their aroma permeates the meat, and salt is added at the moment when the meat is ready.

Boiled shurpa recipe

To prepare shurpa, prepare:

• 500 g lamb
• 300 g onions
• 300 g carrots
• 300 g turnips
• 2 potatoes
• 2 fresh tomatoes
• 2 bell peppers
• 1 sour apple
• 1 hot pepper
• Coriander, cumin, sugar, salt - to taste
• Basil, parsley, cilantro - to taste

You will need a heavy-bottomed saucepan to make the soup. 3 liters of water are poured into it, the meat (previously cut into thick pieces) is lowered, put on medium heat and brought to a boil. Remove foam, add salt, cumin, coriander and reduce heat. Then add the onion, cut into rings and simmer for 30 minutes. Then add turnips, potatoes, carrots, hot peppers and cook for another 40-50 minutes over low heat.

The tomatoes are scalded with boiling water, dipped in cold water and peeled, added together with sliced ​​sour apple and sweet pepper. Cook for another 10-15 minutes. Add sugar and salt to taste. Spread meat and vegetables on a dish, pour the soup into bowls, add finely chopped greens to each bowl and serve with fresh flat cakes.

You can try this and other delicious Crimean cuisine by making an amazing one.

Shurpa recipe in a cauldron

Shurpa means a rich broth with a thick consistency with a decent amount of vegetables. The dish is extremely popular, but not everyone knows how to cook lamb shurpa correctly. There are many recipes, in particular on a fire in a cauldron or at home. Let's take a look at the most interesting variations in turn.

Lamb shurpa: "classic"

Shurpa soup is traditionally made from lamb; the classic recipe assumes the amount of ingredients per 3-liter saucepan.

• potatoes - 500-550 gr.
• carrots - 1 pc.
• garlic cloves - 4 pcs.
• onion - 1 pc.
• lamb on the bone - 0.7 kg.
• bell peppers - 2 pcs.
• tomato paste - 40 gr.
• tomatoes - 3 pcs.
• water - 1.8 liters.
• greens - in fact
• laurel - 3 pcs.

Before cooking the shurpa, decide on what you will fry the components. The classic lamb dish is cooked in fat, but if not, use vegetable oil.

1. Wash and dry the meat on the bone. The base is a leg of lamb or ribs, but some use the breast or neck. Proceed at your own discretion.

2. Take a cauldron or other thick-bottomed pan, but not enameled. Heat fat or vegetable oil in a fireproof dish. Grill cuts of meat over medium to high heat for a delicious crust and juiciness of the meat itself.

3. Pour the filtered water into the container, reduce the power of the stove. Since it is necessary to cook shurpa in a transparent lamb broth, do not salt the water. Salt is poured in at the final stage. It is important to get rid of the foam head in a timely manner so that it does not spoil the look of the dish.

4. The duration of cooking young lamb is 30-40 minutes, but it all depends on the age of the animal. Check readiness with a fork. Then remove the meat from the broth, cool and remove from the bone (you don't have to). Go ahead.

5. Wash and rinse the carrots, chop into medium-sized circles (5-6 cm). Send for cooking in broth, add potatoes chopped into 4 parts here. Chop the meat and return to the broth after the carrots are cooked.

6. Chop the onion into 4-6 pieces, add to the soup. Until all the ingredients are ready, peel the bell pepper and chop it coarsely. Rinse the tomatoes, remove the peel (you don't have to), cut into cubes and add to the pan with the pepper.

7. How to properly cook shurpa in a beautiful and rich lamb broth? It is enough to add tomato paste for the soup to take on a reddish tint. Also at this stage, you can pepper, salt the dish, add lavrushka.

8. Shurpa belongs to the medicinal first courses, so the addition of various spices will come in handy. Usually the soup is accompanied by cilantro, basil, coriander, cumin.

9. Now peel and chop the garlic cloves with a knife, chop the green tea. Since the traditional lamb shurpa can be prepared in a variety of different ways, some use the whole garlic cloves (at your discretion).

10. After adding garlic and herbs, you need to boil the soup for literally another 6 minutes and you can turn it off. Before tasting, it is highly advisable to let the shurpa stand under a towel for half an hour or more.

Lamb shurpa on a fire in a cauldron

This recipe is designed for a large family, so all ingredients are proportionally increased.

• carrots - 4 pcs.
• tomatoes - 5-6 pcs.
• young potatoes (for cooking whole) - 1-1.1 kg.
• lamb tenderloin - 1.6 kg.
• garlic cloves - 6 pcs.
• onions - 5 pcs.
• granulated sugar - 20 gr.
• tomato paste - 0.1 kg.
• parsley with dill - 0.5 bunch each
• spices (any) - to your taste

Since you can cook delicious lamb shurpa not only at home, we offer you a variation on a fire in a cauldron. Hope you find the recipe helpful!

1. The lamb must be washed and chopped into coarse slices. Then the oil or fat is heated in a cauldron over the fire, the meat is lowered into the container and fried until golden brown.

2. Before cooking mutton shurpa in this way, it is necessary to rinse and cut the vegetables into large pieces, and then add to the meat in the cauldron. The bulbs are chopped into rings, and the garlic cloves are sent whole.

3. Stir the ingredients without covering any fireproof dish. After 5 minutes, pour in some clean water, add tomato paste and sugar.

4. Simmer slightly and let it boil. Take off the foam. Then sprinkle with pepper, season with spices, salt.

5. Note the time, the shurpa is boiled over the fire for 1 hour from the moment of boiling. A quarter of an hour before the end of simmering, add chopped greens, let it boil for another 10 minutes. The soup is ready!

Lamb shurpa with chickpeas

Since you can cook delicious shurpa in different ways, it is worth considering all of them. A mutton dish can be especially tasty if you add unusual ingredients to a recipe.

• lamb hip - 0.8 kg.
• chickpeas - 0.2 kg.
• fat tail fat - 45 gr.
• onions - 0.5 kg.
• tomatoes - 240 gr.
• potatoes - 0.3 kg.
• ground coriander - 1 gr.
• carrots - 0.2 kg.
• sweet pepper - 260 gr.
• zira - 1 gr.
• greens - in fact
• vegetable oil - 140 ml.

With the right approach, lamb shurpa is not so difficult to cook. The recipe is pretty straightforward. So let's get started.

1. Sort out the chickpeas, rinse and soak in warm water. The procedure is best done a day before cooking. During the allotted time, chickpeas will increase several times. Therefore, water must be poured in large quantities (about 1 liter.).

2. Rinse and chop the meat into 8 portions. They will turn out to be quite large. Peel the onion and chop into half rings. Cut the bell pepper into thin sticks and chop the carrots into small cubes.

3. Cut the tomatoes and pour over with boiling water. This procedure will easily help get rid of the shell. Chop the tomatoes into cubes. Pour the oil into a cauldron and heat. A bluish smoke should appear. Send the meat to fry until golden brown.

4. Stir the onion into the lamb. Pass it until transparent. Fire power should be at maximum. Since you need to cook shurpa according to the classic lamb scheme, when the onions are browned, throw the carrots. Fry the food for another 5 minutes.

5. After the allotted time, add sweet pepper with tomatoes to the main mass. Fry them for about 3 minutes. Set the power of the hotplate to the middle. Simmer for 10-12 minutes. In parallel, rinse the chickpeas in a colander.

6. Pour 2 liters into a saucepan with basic ingredients. water and add peas. Chop fat tail fat there (you can not add it). Wait for a boil. Now turn the hotplate down to minimum. Open the lid and simmer the food. The broth should not boil.

7. Cook the dish for about 1.5 hours. The peas should be completely softened. Slight bubbling is acceptable. Peel and dice the potatoes in parallel.

8. Add your favorite spices to the shurpa. Simmer the food until the potatoes are cooked. Add 2 bay leaves 5 minutes before finishing.

9. Turn off the stove, wait for infusion. Decorate with herbs. The recipe for shurpa turned out to be quite interesting. A lamb dish at home will appeal to your loved ones.

Lamb shurpa at home in a cauldron

Before preparing shurpa, make sure you have all the food you need. A lamb dish will not do without the use of a cauldron.

• fatty lamb - 0.6 kg.
• fat tail fat - in fact
• tomatoes - 4 pcs.
• carrots - 2 pcs.
• potatoes - 5 pcs.
• onions - 2 pcs.
• bell peppers - 2 pcs.
• spices - according to your taste
• water - 3 l.

To understand how to cook shurpa, you need to familiarize yourself with the classic recipe. Lamb soup in a cauldron at home will turn out no worse than over a fire.

1. Melt lard in a cauldron, there should be a lot of it. Next, fry the pieces of meat. The lamb should completely lose its pinkish tint.

2. Chop the onion and send to the container. Chop all vegetables into random slices. Send them, in addition to potatoes, to fry in a cauldron. Then add water and add spices.

3. Cover the container with a lid, simmer over lazy heat. Wait for the meat to cook completely. The procedure will take 50 minutes. Now throw in the potatoes. Simmer for another 15 minutes.

4. Cooking shurpa is not as difficult as it might seem at first glance. Lamb soup in a cauldron should be eaten only hot. After insisting the dish, serve, garnish with herbs.

When deciding how to cook shurpa, familiarize yourself with all the subtleties. In any case, the lamb dish turns out to be very tasty. By tradition, this soup should be cooked in a cauldron. Feel free to add minor components. Use your favorite spices for a unique flavor and aroma.

Fragrant oriental soup - shurpa is made from meat and vegetables. We offer pork shurpa recipes for home cooking.

Many of us enjoy oriental cuisine. She is always full of satiety and a lot of different spices. One of these dishes is shurpa. It is served not only during a family dinner; shurpa is considered an integral part of the feast for any occasion.

I propose to cook an unconventional oriental shurpa from pork, which is more familiar to many. It turns out to be the same rich, but without the lamb aroma.

It is better to cook shurpa in a cast-iron cauldron, but if you do not have one, then you can take an ordinary saucepan with a thick bottom.

• Pork 1 kg
• Potatoes 5-6 pcs.
• Garlic 1 head
• Onions 2-3 pcs.
• Carrots 1-2 pcs.
• Bulgarian pepper 2-3 pcs.
• Tomato 3-4 pcs.
• Fresh herbs To taste
• Spices To taste
• Salt To taste

We put the cauldron on the stove and pour a little oil, considering that the pork will still release some of the fat. You can use lard or bacon instead of butter. While the oil is warming up, cut the pork into large pieces. It can be either a neck, or a rib, or another part. Don't go for lean meats. It should be with fat, then the shurpa will turn out to be more rich.

Put the meat in a cauldron and fry on all sides over medium heat. The entire process of roasting vegetables and meat should take place under an open lid. We need boiling water, so we turn on the kettle and boil about 2-2.5 liters of water. During this time, clean and chop the onion at random.

We peel the carrots and cut them into half rings or cubes about a centimeter thick.

Now we take the pepper. We cut it in half and take out the cores with seeds. We cut.

We add vegetables to the meat and mix.

Cut the potatoes and add them to the meat.

It was the turn to do the tomatoes. We make shallow cuts on top of them, put them in a deep bowl and pour boiling water over them. We leave for one or two minutes, after which we easily remove the skin from them. You don't need to do this, but then it will come across in the finished dish, and this is not entirely pleasant.

Cut the peeled tomatoes into random pieces and put them to the fried vegetables and meat. Chop a lot of greens finely. This can be parsley, dill, cilantro, and even a little basil. You can add green garlic feathers. We pour all the greens into the cauldron.

We clean the cloves of garlic. They can be chopped with a knife or in another way, or you can simply crush them so that the garlic gives off more flavor or even use whole slices. Put garlic, salt and spices in a cauldron. Mix and pour boiling water so that it slightly covers the contents of the cauldron. shurpa should not be too liquid, but only slightly resemble soup.

Now we cover with a lid and leave to simmer or even simmer for about an hour and a half over low heat.

Everything, you can set the table, break pita bread and pour the shurpa into plates. Do not forget about good red wine, which will perfectly complement your slightly non-traditional oriental table.

Recipe 2: how to cook pork shurpa

• 1 kg pork
• 6-7 pcs. potato
• 1 piece bell pepper
• 1 PC. carrot
• 1 PC. tomato
• greenery
• 1 clove garlic
• black pepper mix of peppers and spices

Pour 2 liters of water into a saucepan, lower the meat and heat to a boil.

Remove limescale. Place coarsely chopped carrots and onions in a saucepan.

Switch the heat to moderate and cook the meat, covered, until tender. For pork, usually 90 - 100 minutes are enough. 2. Remove the meat. Separate from the bones. Chop coarsely. Return to saucepan.

Cut the peeled potatoes into 2 or 4 pieces and send to a saucepan with meat and broth.

Bring to a boil over high heat and reduce heat again. Cook the potatoes for at least 35 - 40 minutes. It should be completely cooked.

Coarsely chop the peppers and tomatoes.

Add them to potatoes with meat.

Cook for another quarter of an hour. Then add salt and spices. You can take black pepper, paprika and cumin.

Each seasoning needs ½ teaspoon. Any mixture you like will do. Cook the shurpa for another five minutes. 6. Chop the herbs and chop the garlic.

They can be served separately, or they can be added to the common pot where the kainatma was cooked.

Delicious and healthy pork shurpa, no frying, ready. This dish is ideal for preparing both at home and outdoors.

Recipe 3: pork shurpa at home

It is better to cook shurpa on the bone, from this broth, it turns out to be more fat than from ordinary meat. Cook oriental soup, preferably in a cauldron or in a double-bottomed saucepan.

• Pork 0.5 kg,
• 3-4 potatoes,
• 1 onion
• 1 carrot,
• parsley,
• Bay leaf,
• salt,
• spices for shurpa.

Pork bone and pork pulp, rinse well, put in a prepared dish and cover with water. Cook the pork until tender over low heat for 40 - 50 minutes.

Peel the potatoes and cut into large pieces. Coarsely chopped potatoes are another distinguishing feature of shurpa from ordinary soups.

When the meat was cooked, it turned out to be a very fatty and rich broth.

Add chopped potatoes to the broth, season with salt and cook for 20 minutes. There should be not a lot of potatoes in the shurpa, but more than other vegetables.

Cut the onions and carrots into rings and add to the broth, with the potatoes already boiled. I advise, along with vegetables, to add bay leaf to the broth, which gives the broth a special, piquant taste.

When all the vegetables are ready, add parsley sprigs to the shurpa, just don't cut it. Add salt, spices special for shurpa, let the shurpa boil, another 5 minutes and the dish is ready. When serving, parsley sprigs, remove from the pan. Bon Appetit everyone. And yet, I advise, be sure to cook this delicious dish over the fire!

Recipe 4: homemade pork shurpa

• 400 g pork;
• 5-6 potatoes (depending on the size of the tubers and how thick you want to make the shurpa);
• 1 large bell pepper;
• 2 small tomatoes;
• 1 large onion
• 1 carrot;
• 2-3 st. l. tomato paste or ketchup;
• spices and herbs to taste.

We clean the potatoes and cut them into large cubes.

Pour water into a saucepan, put potatoes and put on fire. In the meantime, we cut the meat.

Fry it in vegetable oil.

We put in a saucepan with potatoes. It is because of this that the dish turns out to be quite greasy, but the shurpa should be like that.

Remove foam, reduce heat.

Fry onions in a pan.

Add grated carrots (or better cut into cubes), chopped tomatoes and bell peppers to the onion.

Fry just a little, add the tomato and a little water. Simmer for 10 minutes under the lid.

We send the contents of the pan to the pan and cook for another 20 minutes.

Add spices, salt, bay leaves and, if desired, herbs.

Let it brew under the lid. The aroma of pork with sweet pepper is indescribable! Bon Appetit!

Recipe 5, step by step: pork shurpa over a fire

• Pork, preferably fat 1.5 kg
• Water 2 l
• Large carrots 2 pcs.
• Medium potatoes 6 pcs.
• Garlic 1 tooth.
• Ripe tomatoes 3 pcs.
• Bell pepper yellow 2 pcs.
• Large onion 1 pc.
• Dill bunch
• Parsley bunch
• Coriander peas 5 g
• Salt, pepper to taste

Pour some oil into a heated pot. If the pork is very fatty, you can skip the oil.

Cut the meat into large pieces and place in a pot.

Add spices immediately, then they will saturate the meat.

Roast the pork until crusty.

You need to salt and pepper the meat when it is almost fried.

You can replace pork with any other meat, as long as it is fat enough.

At the next stage, put the potatoes, cut into large strips, into the pot. Fry the meat and potatoes for a few minutes.

When the potatoes are fried until half cooked, add the rest of the vegetables: straw carrots, bell peppers and onions in cubes, tomatoes in large chunks. Stir and fry for 2-3 minutes.

Pour vegetables and meat with water, add coriander, add salt and pepper. Once the soup is ready, add the herbs and cook for another minute.

Greens can be added in different ways. And the more the better.

Shurpa is ready. If you like to experiment, you can also add fruit. They are added before the herbs and are not fried.

Recipe 6: shurpa with potatoes and pork (with photo)

• potatoes - 2 pieces
• carrots - 1pc
• bulgarian pepper - 2 pcs.
• onion - 1 piece
• pork - 200 gr
• salt to taste
• ground black pepper - to taste
• tomatoes - 2 pieces
• garlic - 4 cloves

Let's prepare the meat. Meat can be used as pork, and lamb, beef. But we chose pork, with it the broth turns out to be more fatty. Cut the meat into small pieces, 3-4 cm in size, and fry in a pan with the addition of vegetable oil.

Peel the onion, cut into small pieces, add to the meat.

Pass the garlic through a garlic press. And add to the meat in the same way. Salt and pepper. Mix everything in a pan well. Fry the meat until tender, about 15 minutes over medium heat.

Let's start with vegetables. Peel the potatoes and cut them into large pieces.

Bell pepper is the main ingredient in shurpa. Thanks to him, the soup is aromatic. Remove the stalk from the pepper, cut it into large pieces as well.

In tomatoes, we also remove the stalk and cut it according to the same principle.

If you are using fresh carrots, peel and chop just as coarsely. My carrots are pre-grated on a coarse grater and frozen. I am using it. I just take it out of the freezer and put it in a soup pot. We put all the vegetables in a saucepan.

Remove the finished meat from the heat. Add to vegetables. We mix. Pour everything with water, salt, put on fire and cook until vegetables are cooked over medium heat, about 40 minutes.

Pour the finished soup into a serving plate. If desired, you can decorate with herbs. Shurpa turns out to be incredibly tasty and aromatic. Be sure to please your household with such a soup. Bon Appetit!

Recipe 7: how to prepare pork shurpa in a cauldron

Pork shurpa in a cauldron is a fragrant and rich soup. It should be boiled for 2-3 hours, and vegetables are not cut into shurpa. Shurpa pork can be pre-fried.

It is not at all difficult to cook pork shurpa in a cauldron at home. During cooking, you can add whole sour apples to the shurpa, this will give an additional taste to the soup. Good luck and bon appetit!

• Pork Ribs - 1.5 Kilograms
• Onions - 4 Pieces
• Carrots - 2 Pieces
• Potatoes - 10 Pieces (medium)
• Tomato - 4 Pieces
• Bulgarian pepper - 3 Pieces
• Chickpeas - 100 Grams
• Cilantro, dill, parsley - 3 Pieces (bunch)
• Vegetable oil - 60 grams
• Spices - To taste (coriander, cumin, turmeric, pepper)

Fry the ribs in very hot oil until golden brown.

Pour water into the cauldron, lay peas, potatoes, spices, carrots, peppers, tomatoes, onions, all coarsely chopped. Bring to a boil.

Cook the shurpa over low heat, covered for 40 minutes.

Let the shurpa brew for 15 minutes. Bon Appetit!

Recipe 8: pork ribs shurpa soup (step by step)

Today let me introduce you an excellent, simple, practical recipe for pork ribs shurpa.

• Pork rib - 0.5 kg
• Bulb onion - 1pc
• Potatoes (medium) - 3-4pcs
• Bell pepper - 1pc (large)
• Tomatoes - 2pcs
• Carrots - 1pc
• Garlic - 2-3 cloves
• Salt to taste
• Ground black pepper - to taste
• Zira - 2 pinches (to taste)
• Greens to taste
• Vegetable oil - 2-3 tablespoons

Let's prepare the pork ribs. Cut into small pieces, wash, cut off excess fat.

In a cauldron (a saucepan with a thick bottom is also possible), pour vegetable oil, store the meat there, fry until golden brown.

Clean, cut the onion into half rings, pour into the cauldron, fry a little (2-3 minutes)

We also do with carrots, cut into small cubes. All this is fried over high heat, so do not forget to stir.

After 2-3 minutes, add the bell pepper, previously washed, cut into pieces.

Queue of potatoes. In the recipes of Armenian cuisine, it is quite common that potatoes are put almost whole. I prefer large pieces, but not whole ones. We clean, wash, cut, throw into the cauldron. Mix well.

Shurpa, without exaggeration, can be considered a masterpiece of Central Asian, including Uzbek cuisine. This soup is both an incredibly tasty, nutritious dish and a real medicine recommended by the great Avicenna himself. The healing properties of shurpa are due to the presence of concentrated meat broth and a large amount of vegetables, in particular onions, which are subjected to gentle heat treatment that preserves most of the vitamins. Shurpa is not a soup in the literal sense of the word, since after cooking it is divided into the first and second courses. Meat with potatoes and vegetables is laid out on a separate tray, and the soup is served in large bowls. Thus, you can savor the taste of freshly cooked lamb (or beef) and wash it down with a fragrant vegetable soup. But I will not intrigue you anymore, I will proceed directly to the description of how to cook shurpa at home, so that the meat is tasty and soft, and the soup is rich and aromatic.

Ingredients:

(5-6 servings)

• 1 kg. meat with bone (lamb or beef)
• 2 p. water
• 1 small onion for broth
• 1 small broth carrot
• 4 medium carrots
• 1 kg. potatoes (5-6 pcs.)
• 4 tomatoes (medium)
• 2 bell peppers (medium)
• 2 pods of hot pepper
• 3-4 cloves of garlic
• 4 tbsp. l. tomato sauce
• 2 pcs. sweet onions
• a bunch of cilantro or parsley
• 4-5 pcs. bay leaves
• 10 black peppercorns
• 1 tsp hops-suneli (or coriander + cumin)
• salt to taste

• To make shurpa, like any other soup, we first of all need clean tasty soft water. It is best to use spring water, but if it is not there, then you can use mineral water or, at worst, filtered water.
• The second very important ingredient is, of course, meat. Lamb is used in the classic recipe for shurpa, but it is not always available (including at a price). Therefore, mutton can be successfully replaced with beef. For the soup, you need meat on the bone. It can be shank, brisket, ribs.

• For the amount of ingredients given by me, you should use a cauldron or a saucepan of 4-5 liters. All the products will fit in it, and nothing will leak out of it onto the stove.
• We begin work on the shurpa with the preparation of meat broth. To do this, pour 2 liters into a saucepan. cold water, put the meat there and put on fire. It is very important that the meat is initially immersed in cold water, and not in hot water. Only in this case we will get a broth transparent as a tear.

• Together with the meat, one peeled and washed carrot and one onion in the husk are placed in the pan. The onion should also be washed thoroughly, cut off the part from which the roots grow, and cut in half. Carrots and onions will add flavor to the broth, and onion skins will also add a beautiful golden color. In no case should you salt the meat broth - this is the law of cooking! You will then salt the soup, but not the broth.
• We set the fire to maximum so that the water boils as quickly as possible. After boiling water, we reduce the fire. Meat foam will begin to collect on the surface of the water. It is coagulated meat juice and blood residues. There is nothing wrong with the foam, it is quite edible, but since we are fighting for a beautiful transparent soup, the foam should be completely caught with a slotted spoon and thrown away.

• After collecting the foam, cover the pan with a lid and cook the meat over the lowest heat until tender. The cooking time is highly dependent on the meat itself. For example, lamb will cook in about 30 minutes, veal in 45 minutes, stringy beef from an old animal will cook for at least 1 hour. Therefore, my advice to you is not to be lazy, get a piece of meat from the pan and taste it.
• After we have made sure that the meat is cooked or almost cooked, we take out the carrot, onion from the pan, and catch the onion husk, which, most likely, is already floating separately by this time. We throw it all away and start laying the vegetable component of shurpa and spices.
• Since carrots take longer to cook than other vegetables, so we lay them in first. We clean the carrots, wash them, cut them into 0.5 centimeter thick circles and poison them into a saucepan to keep the meat company.

• After 5-7 minutes it is the turn of the potatoes. It is laid second in order, as it is cooked a little faster than carrots. We also clean the potatoes, wash them, cut them and send them to the pan. It should be borne in mind that we will not eat potatoes in soup, but together with meat, so it should be cut into large pieces. Personally, I divide each tuber in half or, in extreme cases, into three parts.

• After long-playing vegetables, put black peppercorns, which we pre-crush to make the soup more spicy and aromatic.

• Along with black pepper, put hot pepper pods. I will dwell on this ingredient in more detail, because if you put more pepper than necessary, you can ruin all your work and a bunch of expensive products. For shurpa, I try to buy green hot pepper, as it gives a very sparing bitterness and pungency, it is almost impossible to overdo it with it. But if you are using red hot peppers (especially dried ones), do not break the pods under any circumstances! Moreover, inspect them carefully and do not use those that have cracks and wormholes. The bitterness from the inside of the pepper should not get into the pot.

• After about five minutes, put sweet bell pepper, cut into large strips, into a saucepan. Peppers can be any color red, green, yellow and even slightly wrinkled or flaccid. The only indisputable requirement is that it must be fragrant.

• Add salt to taste, bay leaves and other spices. Add three large cloves of garlic. We do not cut the garlic, but only peel it off. After the end of cooking the shurpa, the cloves can be caught and thrown away or eaten if there is a lover of boiled garlic in the family.

• 5 minutes after laying the salad peppers, it is the turn of the tomatoes. We wash them, remove the butts, cut them into large slices and send them to the pan.

• There will be enough tomatoes to acidify the shurpa, but of course not to give the soup a rich, thick, saturated color. That is why, together with the tomatoes, we add 4 tablespoons of tomato sauce or tomato juice to the pan. I would like to draw your attention to the sauce, not tomato paste! Trying the soup for salt and spices.

• We cook the soup for another 5 minutes, after which the final stage of shurpa cooking begins - this is the laying of sweet onions. The onion is peeled, washed and cut into half rings. Sweet onions are cooked for only 3-4 minutes, after which the cauldron or pot with a shurpa is removed from the heat.

• This concludes the shurpa cooking process. We just have to catch pieces of meat and potatoes from the soup, put them beautifully on a dish or tray, and then pour the thick liquid saturated with vegetables into bowls or plates. The final accord - sprinkle the shurpa with chopped cilantro. Of course, you can also use parsley, but nevertheless, a real Central Asian dish should be seasoned with cilantro.

• That's all, our home-cooked shurpa is ready. You can enjoy its unique taste, aroma and at the same time feel how the body is filled with strength and health. If you like Central Asian cuisine, then I also recommend

Shurpa is a very fatty, rich soup that has become widespread in the Muslim East.

Shurpa is cooked in Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan, Turkmenistan, Dagestan. There are very similar soups in the cuisines of Egypt, Turkey, India, Moldova, Bulgaria. Is it any wonder that the only correct recipe for shurpa simply does not exist, just as there is no country that could be considered the homeland of this dish. In each region, shurpa is prepared in its own way, and it turns out to be incredibly tasty.

Ideally, shurpa is prepared from several types of meat at the same time, without separating them from the bones. This will make the broth stronger and the soup will be especially tasty.

How to cook shurpa - 15 varieties

Shurpa in a cauldron - a classic recipe

Shurpa in a cauldron is considered to be a classic Uzbek version of making shurpa. It is prepared both at home and in all cafes and restaurants. And everywhere it is very tasty! And it is no coincidence that at large events such as a wedding, this particular soup is served as the first course.

Ingredients:

• Lamb - 1 kg
• Onions - 3 pieces
• Tomato - 5 pieces
• Potatoes - 4 pieces
• Carrots - 2pcs
• Bulgarian pepper - 1 piece
• Hot pepper - 1 pod
• Vegetable oil - 4 tablespoons
• Water - 4.5 liters
• Salt - 4 tsp
• Greens to taste

Preparation:

Heat vegetable oil in a cauldron, put in it the ribs of lamb cut into small pieces. Fry until golden brown, stirring occasionally. Cut the onion into thin half rings and add to the meat. Cut the tomatoes into slices, one tomato into about 6-8 parts, and also send it to the meat. Simmer for 5-7 minutes. In the meantime, we cut 4 potatoes the size of tomato slices, cut the carrots into small cubes, divide the bell pepper into 4 parts and send everything to the cauldron. Add the whole hot pepper pod. Fill everything with water, add salt and a bunch of herbs to taste. It can be dill, cilantro, parsley. Bring to a boil over high heat, remove the foam. Then we cook for 1.5 hours over low heat, without a lid. After that, we remove the cauldron from the fire and catch the greens, which were added in a whole bunch.

The dish will not be very spicy if hot peppers are pre-rinsed with cold water

Everyone will like Shurpa with beef, because it does not take much time and even a novice hostess will succeed. And in taste and richness it is in no way inferior to shurpa on lamb meat.

Ingredients:

• Beef - 700 g
• Carrots - 2 pieces
• Onions - 2 pieces
• Potatoes - 2 pieces
• Bulgarian pepper - 2 pieces
• Tomato - 2 pieces
• Garlic - 2 cloves
• Tomato paste - 3 tablespoons
• Salt to taste
• Spices to taste
• Greens to taste

Preparation:

Fry finely chopped onion in a frying pan, add small pieces of beef. While the meat is fried, prepare the vegetables. Grate the carrots on a coarse grater, cut the bell peppers and tomatoes into small cubes. Add vegetables and tomato paste to the meat, fill with water so as to cover the contents of the pan, simmer for 30 minutes. Then put the meat and vegetables in a saucepan, add diced potatoes to them. Fill everything with water, the thicker you want the soup, the less water. Season with salt, pepper and cook until the potatoes are tender.

At the end of cooking, add herbs, garlic (squeezed through a garlic press) and spices to taste.

Shurpa cooked in a multicooker can also be called "lazy", but its taste is no different from the shurpa that is served in teahouses in Uzbekistan.

Ingredients:

• Lamb neck - 1kg
• Bulb onion - 1 piece
• Carrots - 1 piece
• Potatoes - 3 pieces
• Tomato - 2 pieces
• Bulgarian pepper - 1 piece
• Salt - 1.5 tsp
• Petiole celery - 1 piece
• Ground black pepper, greens - to taste

Preparation:

Put portions of mutton into the bowl, salt, add pepper to taste and preferably cumin. Top with onion, cut into half rings, tomatoes, divided into 8 parts. Add bell pepper, cut into rings 1 cm wide. Add finely chopped celery. Put diced carrots and potatoes on top. Then we turn on the extinguishing program for 1 hour. After cooking, add finely chopped greens.

You need to eat shurpa soup hot, that's when you will feel all the notes of spices and the taste of meat.

Most often, shurpa is cooked oily, therefore, children and those who follow a diet do not like it. This cooking option will suit both tastes, because shurpa on chicken meat is not very fatty and low-calorie.

Ingredients:

• Chicken - 0.5 kg
• Carrots - 1 piece
• Bulgarian pepper - 2 pieces
• Tomato - 2 pieces
• Green beans - 100 gr
• Bulb onion - 1 piece
• Tomato - 2 pieces
• Potatoes - 5-6 pieces
• Noodles - 100 gr

Preparation:

Boil the chicken in salted water, cut into small pieces and put back in the pot. Add the carrots, beans and diced bell peppers to the chicken. Cut the onion into half rings and send to the pan. Cook for 15 minutes. Cut the tomatoes into wedges or cubes and send them to the pot as well. Cut potatoes into cubes, add to vegetables and chicken. If necessary, add salt to the soup, add the noodles and cook until tender - another 5-7 minutes.

A real shurpa is always cooked over a fire in a large cauldron. But if there is no way to cook it in nature, but you really want this soup, then you can make it at home on an ordinary stove.

If the meat is fried in well-heated sunflower oil over high heat, then a light and pleasant aroma of a fire will be present in the dish.

Ingredients:

• Horse meat - 350 gr
• Carrots - 1 piece
• Tomato - 1 piece
• Onion - 1 piece
• Potatoes - 5 pieces
• Garlic - 1 clove
• Parsley dill

Preparation:

In a cauldron, heat the sunflower oil well, lay out the meat, which was previously cut into small cubes. We wait until all the liquid has evaporated, fry the meat until blush and put finely chopped onion on it. Mix and add the carrots, cut into strips. Let the meat stew for 5 minutes, then salt and pepper to taste. Chop the garlic very finely and send it to the cauldron along with the tomato cubes. Mix everything again and simmer in tomato juice for 5 minutes. Then pour boiled water into the cauldron so that it covers the entire contents by about 5 cm. Reduce the heat, close the lid and cook until the meat is ready - about 20-25 minutes. At this time, cut the potatoes into quarters. When the meat is cooked, add potatoes to it, cover with a lid and leave on fire until the potatoes are ready. Sprinkle with herbs if desired.

The taste of such a shurpa is also very special - rich, rich, the soup turns out to be appetizing, satisfying and nutritious. With this, you will definitely not want any second course. It should be recalled that fat tail fat is no longer found in soup. It boiled all over into broth, and filled it with taste and usefulness.

Ingredients:

• Lamb with bones - 800 gr
• Fat tail fat - 40 g
• Chickpeas - 200 gr
• Onions - 2 pieces
• Carrots - 2 pieces
• Tomatoes - 2 pieces
• Bulgarian pepper - 2 pieces
• Potatoes - 4 pieces
• Zira - 0.5 tsp
• Coriander - 0.5 tsp
• Vegetable oil - 4 tablespoons
• Fresh herbs

Preparation:

Chickpeas must be washed and soaked for 12 hours in warm water. It should be remembered that chickpeas tend to grow in size, so we fill it in a 1: 4 ratio. Cut the meat into portions of 6-7 pieces. Cut the onion into thin half rings. Cut all remaining vegetables into 1x1 cubes so that they are about the same size as the chickpeas. Heat the oil in a cauldron, fry the meat on it until golden brown and add the onion. Mix everything and add carrots. Fry for 5 minutes. We send bell peppers and tomatoes to the meat, reduce the heat and simmer for about 10 minutes. Meanwhile, rinse the peas in a colander, cut the fat tail into small cubes and add all this to the cauldron. Pour the contents with two liters of cold water, let it boil, then reduce the heat and cook until the peas are ready for 1-1.5 hours. Then add potatoes, spices and herbs. Cook for about 10 minutes until the potatoes are tender.

One of the not quite usual variations of making shurpa is shurpa with the addition of corn. Corn fits perfectly into this dish because its sweet taste is diluted by the rich, fatty soup.

Ingredients:

• Beef - 300 gr
• Vegetable oil - 50 ml
• Corn - 3 ears
• Onions - 3 pieces
• Tomato - 2 pieces
• Potatoes - 2 pieces
• Bay leaf, salt, pepper, cilantro - to taste

Preparation:

In a thick-walled saucepan or cauldron, you need to heat oil and fry large pieces of meat in it. Finely chop the onion and add to the meat. Separate the tomatoes from the skin, cut the carrots into slices, send everything to the pan. Season with spices to taste, salt and pour in 2.5 liters of hot water. The contents of the pan are boiled for 1 hour, after which coarsely chopped potatoes and corn kernels, previously cut from the cobs, are added. Then you need to reduce the heat and cook until the potatoes are cooked.

The skin of a tomato will come off more easily if it is scalded with boiling water before cleaning.

For those who like hunting, just such a variant of making shurpa will be appropriate. Ideally, a hunting shurpa is cooked right on the fire, in the country or in the forest. The main ingredient in this soup will be fresh cut game, be it venison, hare or duck.

Ingredients:

• Game - 2.5 kg
• Carrots - pcs
• Onions - 4 pieces
• Garlic - 3 cloves
• Potatoes - 5-6 pieces
• Vodka - 200 ml
• Vegetable oil - 100 ml
• Salt, pepper, herbs - to taste

Preparation:

Heat oil in a pot. Cut the meat into large pieces on the bones and fry until blush. Add carrot strips, thin onion half rings and garlic cloves. Season with salt and season to taste, add water 5 cm higher than meat and vegetables, cover with a lid. Cook until the meat is tender over low heat. After that, add large wedges of potatoes, and after 10 minutes pour in vodka. Pour chopped greens into the prepared shurpa.

For better assimilation of fatty meat with liquid and softening of meat fibers, you can add a little vodka to the dish.

Everyone is accustomed to the fact that shurpa is a rich soup with fatty meat, but there is also a recipe that does not contain meat. In addition, the chickpeas contained in this recipe are very nutritious and can replace meat. And its beneficial properties have a beneficial effect on digestion and heart function. This soup is suitable, first of all, for vegetarians, nursing mothers, children, and also as a lean or dietary meal.

Ingredients:

• Chickpeas - 1 tbsp
• Potatoes - 3 pieces
• Bulgarian green pepper - 1 piece
• Bulgarian red pepper - 1 piece
• Onion - 1pc
• Tomato - 2 pieces
• Tomato paste - 2 tablespoons
• Parsley - 1 bunch
• Garlic - 2 cloves
• Salt, pepper, turmeric - to taste

Preparation:

Soak the chickpeas overnight in plenty of water, then boil for an hour. Finely chop the onion and garlic, fry with the addition of tomato paste and spices, transfer to a saucepan. Pour water to the onion and add the chickpeas. Fry slices of tomato and bell pepper in a pan. Then send to the pan along with the potato cubes. Salt the soup and cook until the potatoes are ready. Let it brew with the lid closed.

Shurpa with rice is a Kazakh dish. This soup contains a large amount of meat and cereals. Thanks to this, the broth itself is very rich and dense.

Ingredients:

• Beef - 300 gr
• Potatoes - 3 pieces
• Onion - 1pc
• Rice - 5 tablespoons
• Tomato paste - 2 tablespoons
• Water - 2 l
• Ghee - 2 tablespoons
• Greens, salt, pepper - to taste

Preparation:

In a saucepan with thick walls or a frying pan, fry the meat, cut into not small pieces for about 10 minutes. Cut the onion in half rings and send it to the meat, simmer for another 5 minutes. Add tomato paste, mix thoroughly and pour boiling water over it. Leave the meat under a closed lid over low heat for about 30 minutes. In the meantime, cut the potatoes into approximately 1x1 cubes and rinse the rice, send the prepared ingredients to the meat. Pour boiling water over the contents of the pan, salt, pepper, cover and leave to cook until the potatoes are ready. Sprinkle the prepared shurpa with herbs.

Another option for making oriental soup is shurpa with eggplant. In this case, eggplant complements the taste of meat, adds richness to the broth and brings new notes to this soup.

Ingredients:

• Lamb - 500 gr
• Eggplant - 1 piece
• Carrots - 1 piece
• Bulgarian pepper - 2 pieces
• Potatoes - 3 pieces
• Onion - 1 piece
• Garlic - 1 head

Preparation:

Bring the meat to a boil and remove the froth. Cook the meat for 1.5 hours. Then add finely chopped onion. Cut the rest of the vegetables into large enough pieces. Send carrots and potatoes to the pan. Let the meat and vegetables simmer and add tomatoes and eggplant to them. Immediately after the broth has boiled, add the bell pepper, bay leaf and peppercorns. Drown the head of garlic, peeled from the top husk, in the broth, salt and cook for half an hour over moderate heat.

When cooking broths with vegetables, do not completely close the lid of the pan. Also, the contents should not be allowed to boil too much. In this case, the taste of vegetables is lost, and the broth becomes cloudy and not tasty!

Shurpa with turnips is a very aromatic and rich soup with an original taste. Turnips are delicious in soup instead of potatoes. It has a satisfying taste, not at all starchy like boiled or steamed potatoes. It is better to use it instead of the now familiar potatoes.

Ingredients:

• Beef - 500 gr
• Turnip - 3 pieces
• Onions - 3 pieces
• Carrots - 2 pieces
• Sweet pepper - 1 piece
• Tomato - 3 pieces
• Water - 6 tbsp
• Cloves - 1 piece
• Salt, peppercorns

Preparation:

Cut onion and bell peppers into half rings, carrots - into strips, tomatoes - into slices, turnips and potatoes - into slices. Rinse the meat, peel off films and tendons, cut into pieces, add water, bring to a boil, remove the foam, boil at low boil until half cooked for 40 minutes, then put onions, carrots, bell peppers and turnips. After 15 minutes add the tomatoes and potatoes, after another 10-15 minutes season the soup with salt and spices and boil for another 5 minutes.

Shurpa with quince is perhaps the most original recipe. In oriental cuisine, quince is added to many dishes with meat; it is able not only to add exquisite notes to a familiar dish, but also to add freshness and sourness to a rich broth.

Ingredients:

• Lamb on the bone - 300 gr
• Onions - 3 pieces
• Carrots - 3 pieces
• Tomatoes - 2 pieces
• Sweet pepper - 1 piece
• Potatoes - 4 pieces
• Quince - 1 piece
• Chili pepper - 1 piece
• Cilantro - 50 gr
• Salt, spices - to taste
• Water - 3 l

Preparation:

Rinse the lamb, put it in a cauldron. Cut the quince into large slices. Cut sweet peppers into rings, onions into quarters, and potatoes as well. Cut the carrots into cubes. Put onions and chili peppers with lamb, add water. Cook until the meat is half cooked. As it begins to move away from the bone, add quince and potatoes. After 10 minutes, send carrots, peppers and tomatoes to the broth. Let it boil, season with salt, pepper and cook for another 15 minutes. Before serving, spread the cilantro into plates.

Shurpa in oriental cuisine is not only a delicious dish, but also a healing remedy. It is customary to eat it after a prolonged debilitating illness, which takes a lot of energy. A shurpa with "strong broth" will help to restore strength and give a boost of energy.

Ingredients:

• Lamb - 1 kg
• Onions - 3 pieces
• Tomato - 5 pieces
• Potatoes - 4 pieces
• Carrots - 2pcs
• Bulgarian pepper - 1 piece
• Hot pepper - 1 pod
• Water - 4.5 liters
• Salt - 4 tsp

Preparation:

In a cauldron, place the meat, sliced ​​in portions, whole onions and halves of potatoes. To fill with water. Cook for about 20 minutes, until the potatoes are tender. Catch the potatoes from the broth, crush them in mashed potatoes. Send carrot slices and bell pepper rings to the meat. Add mashed potatoes. Simmer for 15 minutes, then season with salt, season to taste and simmer for another 15 minutes.

After the dish is cooked, close the lid tightly and leave the rich soup to rest, sate with juices and gain strength.

Azerbaijani-style shurpa turns out to be no less tasty and satisfying than the classic Uzbek shurpa. According to the original recipe, sour cherry plum is also added here, but it can be replaced with lemon juice and dried apricots, as in this recipe.

The main feature of shurpa is that it is a very thick soup, such that, as they say, a spoon is worth it. Thanks to this, and also thanks to the very rich broth, it turns out to be very satisfying. Spicy herbs and spices give shurpa a great taste.

Ingredients:

• Chicken carcass - 1 kg
• Water - 3 l
• Onions - 2 pieces
• Rice - 4 tablespoons
• Greens, cilantro - to taste
• Dried apricots - 12 pieces
• Lemon juice - 2 tablespoons
• Garlic - 3 cloves
• Butter to taste
• Salt, pepper - to taste

Preparation:

Rinse the chicken, chop into 4 parts and boil in salted water for about 30 minutes. Remove the meat, cool and cut into smaller pieces. Fry thin onion half rings in butter. Rinse the rice, cut dried apricots into small pieces. Bring the broth to a boil and send chicken, onions, dried apricots and rice into it. Cook for another 15 minutes on low heat, add salt if necessary. Before serving, add finely chopped greens.