Shurpa step by step preparation. Shurpa

Shurpa, which is very popular in Crimea, is also known throughout the world under other names - chorpa, chorba, shorpo, sorpa. The recipe for shurpa is one of the most ancient. It consists of the best and most 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, and anemia are treated. Shurpa cooked with lean meat is useful for women after childbirth, as well as for anyone 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 selected only the best of them.

What products are needed to prepare shurpa?

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

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

Traditionally, onions are used as vegetables for preparing shurpa. carrots and potatoes. In the old days, when potatoes were not yet grown, turnips were put in the soup. Nowadays it is rarely used, and then only to give a richer taste to the broth. After cooking, the turnips are taken out and thrown away. Over time, the recipe for shurpa was improved - they began to add it to the soup. 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 a must hot and black pepper, coriander. Many people use ready-made sets of spices for shurpa or pilaf. At the very end of cooking, add a large amount of greens to the soup - cilantro, dill, green onions, parsley and basil.

How should you prepare shurpa?

There are two main ways to prepare this dish: by boiling and by frying. In the first case, lamb and vegetables are boiled in a saucepan over low heat. In the second case, lamb and vegetables are fried in a cauldron, and then filled with water and kept until the required degree of readiness. If you don’t have a cauldron, you can use the universal method - fry the meat and vegetables in a frying pan, and then pour everything into a saucepan, add water and cook until tender.

Vegetables for soup should be cut coarsely: potatoes and carrots are sometimes cut in half, tomatoes into 3-4 parts, small root vegetables are left whole. The legumes are soaked in advance.

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

To prepare the soup you will need a saucepan with a thick bottom. Pour 3 liters of water into it, lower the meat (previously cut into thick pieces), put it on medium heat and bring to a boil. Remove the foam, add salt, cumin, coriander and reduce the heat. Then add the onion cut into rings and cook over low heat for 30 minutes. Then add turnips, potatoes, carrots, hot peppers and cook for another 40-50 minutes over low heat.

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. Place meat and vegetables on a dish, pour the soup into bowls, add finely chopped herbs to each bowl and serve with fresh flatbread.

You can try this and other delicious dishes of Crimean cuisine in an amazing way.

Recipe for shurpa in a cauldron

Shurpa is one of the most famous soups in the whole world, known since biblical times (Genesis 25:29-34); the history of the recipe goes back to the East. It has many names, such as shorpo, chorpa, sorpa. Traditional shurpa is made from lamb, just like. Its main cooking features are the pre-frying of meat and vegetables, as well as the use of a variety of herbs and spices in large quantities.

Often experimenters come up with the most unexpected solutions in cooking. For example, from beef, pork, chicken and even fish. The main distinguishing feature of this dish is its significant fat content; for those who are not delighted with this, you can prepare a leaner one from chicken fillet. Having tried it at least once, sooner or later nostalgia will come over you and you will want to plunge into the aroma and taste of this unforgettable soup.

Ingredients:

Lamb ribs - 1.5 kg.
Potatoes - 5 pcs.
Red onion - 3 pcs.
Carrots - 4 pcs.
Sweet pepper - 3 pcs.
Tomato - 3-6 pcs.
Hot chilli pepper - 1 pc.
Garlic - 1 head
Chickpeas (if not, don't add)
Khmeli - suneli - 1 tbsp. l.
Allspice peas
Bay leaf.
Salt - to taste.

Cooking method:

We buy all the necessary products and get started.

Tip: Chickpeas need to be soaked in water for a day.

Place the meat in a pan with cold water, add one carrot, one onion cut in half and put it on the fire.

When boiling, remove the foam, cook for 1.5 - 2 hours.

After 2 hours, catch and remove the carrots and onions from the broth.

Cut the vegetables: carrots into slices, potatoes and bell peppers into slices, onion into half rings. Peel the tomatoes and cut them into slices, and the hot pepper into slices. Then add chickpeas and carrots to the broth.

After 5 minutes, add sweet pepper, and after 7 minutes, hot capsicum, peeled and finely chopped garlic.

Then immediately add the potatoes and cook for 5 minutes.

Now we lower the tomatoes, onions and finely chopped greens.

Cook for 3-5 minutes and remove from the stove. Bon appetit.

Pork recipe in a slow cooker

Ingredients:

pork - 400 gr.
tomato paste - 50 gr.
onion - 2 pcs.
tomatoes - 3 pcs.
bell pepper - 1 pc.
carrots - 1 pc.
garlic - 2 pcs.
potatoes - 4 pcs.
herbs, spices to taste.

Cooking method:

To prepare this recipe, first we need to cut the onion into half rings, put it in a slow cooker and set it to stewing mode.

Follow the onion with the meat; while it is cooking, chop the tomato.

Cut the sweet bell pepper.

Grate the carrots and, together with the peppers and tomatoes, let them cook for 1 hour.

Then we cut the potatoes, send them to the soup and add spices to taste.

Keep it in simmer mode for 10 minutes and the Shurpa is ready. Bon appetit.

Delicious beef shurpa with potatoes

Ingredients:

Beef ribs - 1 kg.
onion - 2 pcs.
carrots - 4 pcs.
sweet bell pepper - 4 pcs.
tomato - 1 pc.
garlic - 5 cloves
tomato paste - 1 tbsp. l.
seasonings to taste
bay leaf - 2 pcs.
greens - for serving

Cooking method:

Place the ribs on the bottom of the pan, fill with water, throw in one peeled onion and put on the stove for 2 hours. After the water boils, do not forget to remove the foam.

Prepare all vegetables for cutting. Peel the potatoes.

After 2 hours, when everything is chopped, add randomly chopped onions and carrots (the whole onion can be removed from the broth).

After 15 minutes, add chopped bell peppers, potatoes and spices to taste.

When serving, crumble the herbs and enjoy your meal.

Classic chicken soup

Ingredients:

Chicken - 1 kg.
onion - 1 pc.
seasonings to taste
bell pepper - 1 pc.
tomatoes -2 pcs.
carrot
green beans (optional)
potatoes - 5-6 pcs.
noodles (optional)

Cooking method:

Place the chicken on the bottom of the pan and cook for one hour.

Chop the peppers, carrots and onions. And we also send it into the broth, along with the green beans.

After 15 minutes, add the tomato, potatoes and cook until tender.

Add noodles, spices and herbs.

Bring the noodles to readiness, turn off the heat and serve.

In a cauldron on a fire

Ingredients:

Lamb - 800 gr.
onions - 3 pcs.
carrots - 2 pcs.
tomato - 2 pcs.
bell pepper - 2 pcs.
potatoes - 5 pcs.
greens - parsley, green onion, cilantro
spices - cumin, red pepper, coriander, black pepper, salt and refined sunflower oil.

Cooking method:

To cook this recipe, we need to get out into nature and, of course, make a fire.
Set up a cauldron, put in pieces of chopped meat, and fry it.
While it is fried, chop all the vegetables: onions, carrots, tomatoes, bell peppers, potatoes, and we will chop the greens at the end.
Place onions on top of the fried meat, after 5 minutes carrots, without disturbing.
After 15 minutes, add sweet peppers, then after 5 minutes, tomatoes.
Add seasonings to taste, add potatoes, add water and cook.
After the potatoes are cooked, chop the greens and add them to the soup.
Remove from the fire, let it brew a little and enjoy your meal.

Video about cooking shurpa in Uzbek from Stalik Khankishiev

Of course, you may not agree, but this dish is considered the most beloved in Central Asia. Not pilaf, not lagman and not kabob, but shurpa, which in its popularity and practicality has left far behind almost all dishes of the national cuisine.

Bon appetit!!!

Shurpa, also known as sorpa, shorpo, chorpa, chorba, is one of the oldest soups in world cuisine. It uses the best fruits of human labor: fatty meat, fresh vegetables and fruits, spices and herbs. Shurpa is prepared in Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan, Turkmenistan, and Dagestan. Very similar soups are found in the cuisines of Egypt, Turkey, India, Moldova, and Bulgaria. Is it any wonder that there is simply no single correct recipe for shurpa, just as there is no country that could be considered the birthplace of this dish. In each region, shurpa is prepared in its own way, and it certainly turns out amazingly tasty.

Shurpa is a very fatty, rich soup, since its traditional main component is lamb. The best cuts of meat for shurpa are loin (back) and brisket. Ribs are also good, although they don't have a lot of meat. Ideally, cook shurpa from several types of meat at once, without separating them from the bones. This will make the broth stronger, and the soup will be especially tasty.

If there is not enough fat in the meat, fat tail or interior fat is added, in which all the ingredients are fried. The use of vegetable oil is allowed. Instead of lamb, beef, poultry and even fish can be used. Hunters can easily prepare shurpa from hunted game over a fire: venison, hare, duck. Pork is not used in traditional shurpa.

The vegetable part of the shurpa is represented by onions, carrots and potatoes. Onions, as a rule, are taken several times more than for European soups. When there were no potatoes in the Old World, the main vegetable in shurpa was turnip. Nowadays it is used only when cooking broth and is thrown away - not everyone likes the bitter taste of turnips. Tomatoes, bell peppers and hot peppers appeared in shurpa relatively recently by historical standards, but have reliably taken their place in most recipes.

In addition to vegetables, shurpa can include chickpeas, lentils, beans, especially its small variety - mung bean. Shurpa can be found with homemade noodles, cereals, and corn. Such additives make shurpa especially nutritious, capable of replacing an entire lunch.

The taste of shurpa largely depends on the spices. Traditional recipes widely use sour fruits: plums, quince, dried apricots, apples. Among the spices, shurpa certainly contains coriander, black and hot pepper, and cumin. You can use ready-made pilaf mixtures. An essential part of real shurpa is a large amount of fresh herbs: cilantro, green onions, dill, parsley, basil.

How to prepare shurpa

There are two main methods of preparing shurpa: kaurma or fried shurpa and kaiitnama - boiled shurpa. In the first version, meat and other ingredients are fried in a cauldron, filled with water and cooked until tender. The second option does not require frying - everything is cooked over low heat for a long time. Despite the fact that the products in both cases may be exactly the same, the result is two completely different dishes, each with its own taste and character.

Vegetables for shurpa are cut coarsely: potatoes and carrots can be cut in half, small root vegetables can be left whole, tomatoes and peppers can be cut into 3-4 parts. Apples and other fruits are usually left whole. If you leave the turnip in the soup, cut it finely; it is also better to cut the onion into thin rings or half rings so that it practically dissolves. If legumes are used, they must be soaked in advance for several hours, or better yet overnight, and cooked together with the meat or separately.

Spices are added to shurpa at the beginning of cooking so that their taste and aroma permeate the meat, but it is better to wait with salt and add closer to the meat’s readiness. Fresh herbs are added at the end of cooking or in the finished soup.

In Uzbekistan, a special way of serving shurpa has been adopted: pieces of meat and large pieces of vegetables, root vegetables and fruits are placed on a separate dish, and the broth with small pieces of vegetables and herbs is poured into bowls. It turns out the first and second in one: they drink soup from a bowl, eating it with boiled potatoes and meat on the bones and using a wheat cake instead of a spoon.

Shurpa recipes

Uzbek boiled shurpa

Ingredients:
500 g lamb ribs,
50 g lamb fat,
300 g spicy onions,
200 g sweet onions,
300 g carrots,
300 g turnips,
1-2 potatoes,
1-2 bell peppers,
1-2 fresh tomatoes,
1 small quince or sour apple,
1 hot pepper,
cumin, coriander, salt, sugar - to taste,
cilantro, parsley, basil - to taste.

Preparation:

Pour 3 liters of cold water into a large saucepan with a thick bottom, lower the meat, cut into large pieces, bring to a boil over medium heat, carefully remove the foam, add a pinch of salt, cumin and coriander and leave on the lowest heat. Meanwhile, cut the spicy onion into rings or half rings and lard into small cubes, add them to the meat and cook for half an hour. Add coarsely chopped carrots and potatoes, turnip cubes, a whole hot pepper and leave for another hour.

Scald the tomatoes with boiling water, put them in cold water and remove the skins, add them to the soup along with large quince slices and finely chopped sweet peppers. Lastly, add thinly sliced sweet onion, bring the shurpa to a boil and adjust the taste by adding salt and sugar. Place the meat and potatoes on a platter, pour the soup into bowls, add finely chopped herbs to each serving and serve with fresh tortillas.

Boiled lamb shurpa in a cauldron

Ingredients:
1 kg lamb on the bone,
2-3 onions,
3-4 carrots,
1-2 bell peppers,
3-4 tomatoes,
4-5 potatoes,
1 head of garlic,
1 tsp cumin,
1 tbsp. spice mixtures for pilaf or kharcho,
1 bunch of cilantro,
salt to taste.

Preparation:
Rinse the meat, cover with cold water without separating from the bones, bring to a boil and carefully remove all foam. Cook covered over low heat for 2 hours. Half an hour before the end of cooking, add salt. Remove the meat from the broth and cool in one piece.

Skim the fat from the surface of the cooled broth. All ingredients will be fried on it. Cut the boiled meat and vegetables into large pieces - 3-4 cm. Cut the onion into thin half rings. Place the tomatoes in boiling water, then in cold water, remove the skin.

Heat the rendered fat in a cauldron, lightly fry the meat and onions in it. Add carrots and peppers, add spices, mix thoroughly and fry for a few more minutes, then pour in a little broth and leave to simmer for 15-20 minutes. Add potatoes to the vegetables, pour hot broth and cook over low heat until the potatoes are ready - 15-20 minutes. Add the tomatoes, cook for another 10 minutes. Meanwhile, finely chop the garlic and cilantro, add them to the soup, bring to a boil again and turn off the heat. Leave the shurpa to brew under the lid for 7-10 minutes and serve hot.

Fried shurpa with chickpeas

Ingredients:
500 g lean lamb,
100 g chickpeas,
2 onions,
2 carrots,
4-5 potatoes,
1 turnip,
2 tomatoes
2 sweet peppers,
4-5 cloves of garlic,
cumin, coriander, hot pepper - to taste,
cilantro, parsley, dill - to taste,
50 g vegetable oil,
hot water - 2 cups per serving.

Preparation:
Soak the chickpeas overnight in plenty of warm water, rinse several times before preparing the shurpa. Heat vegetable oil in a cauldron, fry the coarsely chopped meat until golden brown, add onion half rings, spices, salt, fry until the onion is transparent. Pour in water, bring to a boil and skim off all foam.

Add whole cloves of peas and garlic, coarsely chopped carrots and whole turnips to the soup if you plan to throw them away after cooking. If you like the taste of turnips, cut them into small cubes. After an hour of cooking over low heat, add coarsely chopped potatoes, after 20 minutes - sweet peppers and tomatoes. Check the readiness of the peas and potatoes, adjust the taste with salt and spices, add chopped herbs - the shurpa is ready. Leave it to rest for a while under the lid and serve.

Corn shurpa

Ingredients:
300 g lamb or beef,
50 ml vegetable oil,
3-4 ears of corn,
3 onions,
2 tomatoes
2 potatoes,
Black pepper, bay leaf, salt, cilantro - to taste.

Preparation:
Heat oil in a cauldron or thick-walled pan and fry the coarsely chopped meat. Add finely chopped onions, large pieces of carrots and peeled tomatoes, season with spices, salt and pour in 2-3 liters of hot water. Cook for 1 hour, then add the diced potatoes and corn kernels cut from the cobs. Boil the shurpa until the potatoes are ready, adjust the taste with salt and spices, add fresh herbs, leave to brew for a while, and you can serve.

Hunting shurpa

Ingredients:
2-3 kg of game,
4-5 carrots,
4-5 onions,
3-4 cloves of garlic,
5-6 potatoes,
200 ml vodka,
100 ml vegetable oil,
salt, pepper, herbs to taste.

Preparation:
Heat the oil in a pot, add the meat in large pieces on the bones, and fry until golden brown. Add coarsely chopped carrots, onion rings and whole cloves of garlic, add salt and spices, add water 4-5 cm above the ingredient level and cook covered over low heat until the meat is cooked. When the meat begins to pull away from the bones, add chopped potatoes, after 10 minutes add vodka. If there is a log of fruit tree in the fire, extinguish it in the soup - it will acquire a special taste and aroma. Pour the chopped greens into the prepared shurpa, and you can serve.

First courses are simple and tasty for every day

A hearty meat dish originally from the East is easy to prepare at home. Beef shurpa takes several hours to prepare, but the taste is worth it. Recipe with photo

1 hour 30 minutes

150 kcal

5/5 (1)

I try to regularly prepare first courses for lunch. I have already tried many recipes. You won’t surprise my picky gourmets, husband and daughter, with borscht and soups. One day my child came into the kitchen and announced that he would cook soup from the TV. I decided to support the young culinary talent and help.

As a result, it became unclear who was helping whom. After about five minutes, my daughter was blown away by the wind in the direction of her room and cartoons.

But as our grandfather likes to repeat, the main thing is to give the right command. Cooked shurpa. I have often heard and read about this oriental soup. But I never dared to make it at home. It seemed that this was too troublesome and most likely I wouldn’t find the necessary seasonings. But everything turned out to be much simpler. And now you will see this.

Why you should try shurpa

As it turns out, I love oriental cuisine. Her dishes alone are appetizing by their appearance. Shurpa (surpa) - national uzbek soup. The main products in it are meat, vegetables, spices. Usually shurpa is cooked with lamb. But if this type of meat is too specific for you, then it will be very tasty with beef.

It's worth trying at least for a change. But I’m sure that shurpa will become one of your favorite first dishes in your home. Dad's culinary efforts will be especially appreciated. soup meaty, rich and very satisfying. So, I'll tell you my method.

How to cook real shurpa at home: step-by-step recipe with photos

On this occasion we invited friends for dinner. They live next door. My girlfriend and I often run to each other under the guise of borrowing salt, and linger over tea. But let's get back to our recipe. For the first time I cooked beef shurpa. I was somehow wary of lamb and decided not to risk it.

Homemade beef shurpa - recipe with photo

I like to first take out all the ingredients and lay them out like in cooking shows. It’s so convenient to cook and you can immediately see what’s missing and what you need to send your husband to the store for. For shurpa with beef I needed:

Ingredients

If you don’t have cilantro, you can do without it for the first time. As for meat, buy pulp with stone. We should have a rich broth. And there shouldn’t be enough meat.

Wash the beef.

Fill with water and set to cook. The longer the broth is cooked, the richer the dish will be. Moreover, beef loves to cook. Therefore, it is better to plan your preparation and start cooking in advance to make it in time for lunch.
While the meat is cooking, we begin processing other products.
Features of the soup: vegetables are cut coarsely. A grater won't work here. Peel the onion and turn it into large half rings. Carrots are cut into circles, and peppers are cut into large strips.
Periodically we remember about the broth and skim off the foam.
After a few hours, we send the vegetables to the meat and wait until everything boils.

Preparing the dressing.

Add crushed garlic and salt and pepper to the tomato paste. We put it in our soup.
We noticed that the potatoes were left unattended. She is the last to go to shurpa. First cut it into large cubes.
Finally, add fresh herbs. When the potatoes are cooked, reduce the heat and let the soup cook for another 20 minutes under a tightly closed lid.

Uzbek-style lamb shurpa - homemade recipe

And here is the recipe for oriental lamb soup. To prepare it you need to take:

1 kg of lamb on the bone or with fat;
3 medium sized potatoes;
3 bell peppers;
3 fresh tomatoes;
1 onion;

2 cloves of garlic;
cumin or cumin to taste;
a bunch of cilantro and dill;
salt and pepper to taste.

The peel can be removed without any problems. Don't be lazy to do this. There is no need to leave the peel on. Otherwise, it will spoil the appearance of the soup and interfere. It's time to peel and cut the potatoes. When all the vegetables are ready, add crushed garlic and fresh herbs.

While I was cooking, I learned a lot of interesting things about making shurpa. I hope these tips will come in handy during your culinary experiments.

They put it in real Uzbek shurpa Uzbek peas or chickpeas. It needs to be pre-soaked for about 12 hours. Warm water will speed up the process three times.
If you don’t like boiled onions, you can boil the whole onion and then simply remove it. The same goes for garlic. It is placed with whole cloves.
Vegetables are sometimes added whole. Can be partially cut.
To achieve a clear broth, simmer it over low heat.
Lamb before cooking soak for 1-1.5 hours in salted water.
As a seasoning you can use curry to taste, coriander, hops-suneli, savory.
Shurpa turns out tastier in a cast iron saucepan.
The amount of garlic can be adjusted to taste.
If a child will eat the soup, cook it with lean and mild beef.
Sometimes the soup is thickened with cornmeal.
For spiciness add hot pepper.
According to some recipes, various grains are added to shurpa. Then the amount of potatoes is reduced.

Delicious and aromatic soup "Shurpa" came to us from Eastern countries, but in each country it has its own cooking traditions. For example, in Moldova, shurpa is prepared with kvass with a lot of hot pepper, and in Tatarstan it is a strong clear broth with onions and noodles. But in any country, soup has three distinct features.

Firstly, this is a soup with high fat content, because... it is prepared from fatty lamb, pre-fried, and also pre-fried vegetables. Secondly, during the preparation of shurpa, a large amount of herbs and various spices are used. Thirdly, in addition to vegetables, it is welcome to add fruits to the soup - apples, apricots, plums.

Product preparation: 20 minutes

Cooking time: 1 hour

All you need is: 1 hour 20 min

Servings: 6 servings

Calories: 103 kcal.

Proteins: 5.9 g.

Fats: 4.5 g.

Carbohydrates: 10.6 g.

Ingredients

Lamb or beef - 700 gr.
Potatoes - 700 gr.
Bell pepper - 350 gr.
Tomatoes - 300 gr.
Carrots - 250 gr.
Onion - 250 gr.
Garlic - 2-3 cloves
Tomato paste - 3 tbsp. spoons
Herbs and spices - to taste

Step-by-step cooking instructions with photos

We'll start by preparing vegetables for the soup.
To do this, take an onion and cut it into cubes or half rings, at your discretion.
Tip: While chopping onions, try chewing parsley or gum. This way, the sulfur substances released by the onion will oxidize and will not cause tears.
Cut the meat into small, neat cubes.
Now cut the tomatoes into cubes in the same way.
Wash and deseed the bell pepper and cut into cubes or strips.
Tip: If you want to brighten up the soup, use peppers of different colors.
Cut the carrots into strips or grate them on a coarse grater, after washing and peeling them.
Now that all the vegetables are cooked, let's start preparing the soup. We will place both meat and vegetables in the pan in layers.
To begin, fry the onion in a saucepan in vegetable oil until a beautiful golden color.
Now add the meat to the onion and fry it thoroughly.
Add tomatoes to the soup. Our shurpa still does not contain water, oddly enough.
Next add sweet bell pepper.
After the bell pepper, add carrots to the pan.
Now the tomato paste.
And finally, add boiling water to our soup so that the water only covers the vegetables and meat. Leave it to simmer for 30-35 minutes.
Now, while our vegetables and meat are stewing, peel the potatoes and cut them into large cubes.
Add chopped potatoes to the meat and vegetables.
And pour boiling water into the now full pan. Pepper and salt to taste. Cook until the potatoes are completely cooked (10-15 minutes). Add finely chopped or crushed garlic. Let the soup sit for 20 minutes for flavor and richness. Soup “Shurpa” is ready!
Pour the hot soup into bowls. Don't forget to sprinkle with herbs of your choice - parsley, dill, cilantro. Also, if desired, add spices to the soup.

Bon appetit!

Shurpa soup recipe

Ingredients:

beef or lamb on the bones - 1 kg;
potatoes - 700 gr. approximately;
carrots - 1 pc.;
bell pepper - 1 pc.;
onions - 3 large pieces;
tomatoes - 3 large pieces;
bay leaf - 2 pcs.;
parsley, dill and cilantro - to taste;
salt, pepper - to taste.

Preparation:

To begin, chop the meat into smaller pieces with bones, wash it, and put it in a pan with water. I immediately cut some of the meat into large cubes, those pieces where there was only pulp. I had about 2.5 liters of water for this amount of ingredients. Since the soup will be cooked without a lid, some water will evaporate.

Place the pan with the meat on high heat, wait until the foam appears, and remove it with a slotted spoon. Reduce the heat to moderate, so that it does not boil, but slightly gurgles.

Cut one onion into half rings and add to the meat; with such a moderate cooking process, the onion will not boil, but will add piquancy to your broth and meat.

Meanwhile, cut the carrots into circles, the pepper into half rings, the other 2 onions into half rings or into strips lengthwise, like mine. Peel the potatoes and cut into large cubes.

After half an hour, add salt to the broth and let it cook for another half hour. Now heat the frying pan, pour a layer of fat from the broth into it, you don’t need any extra oil. Carefully assemble it, do not take a lot of the broth itself, otherwise we will simmer the ingredients in a frying pan rather than fry them.

Using a slotted spoon, remove the pieces of meat from the broth and transfer to the pan. Fry them over medium heat, add the onion when the meat begins to brown. Stirring, fry the onion and meat for 5 minutes.

You can add dried garlic to taste. Meanwhile, throw bay leaves and carrot slices into the broth.

We add bell pepper to the meat and onions, but in general it should be put directly into the broth right away. I just don’t like boiled bell peppers, so I caramelize them slightly during the roasting process. You can also add some capsicum if you want the soup spicier. Fry for a couple of minutes. Salt and pepper to taste.

Now it's the tomatoes' turn. Keep them in boiling water and remove the peel. Cut into fairly large pieces and add to the meat and vegetables. Simmer for 2-3 minutes.

Now put it all into a saucepan with broth and add salt to taste after 2 minutes. Do you feel how each ingredient adds notes of its unique aroma to the taste of the future soup?

All that's left is to add the potatoes. Place it in a saucepan and cook the soup at the same heat level until the potatoes are cooked.

Please note that if your meat is not the youngest, it will probably need more cooking time before you fry it.

When the potatoes are cooked, the soup is ready. Before serving, be sure to sprinkle with plenty of herbs, they will add the final notes. Fresh herbs added directly upon serving retain their flavor and aroma; never add herbs to the pan immediately after turning off the heat under the soup. It will wither and become of an unknown color and taste. And yet, any soup needs time to “rest” and finish cooking under the lid. This makes it even tastier.

Shurpa soup delicious recipe

Ingredients for Shurpa soup:

Lamb or beef – 500g
Potatoes – 5-6 pcs.
Bell pepper – 2 pcs.
Tomatoes – 2 pcs.
Carrots – 1 pc. big
Onion – 1 pc. big
Garlic – 2 tbsp. l.
Tomato paste – 2 tbsp. l.
Greens to taste
Salt, pepper to taste

Preparation of “Shurpa” soup:

Fry the onion in vegetable oil in a cauldron.
Add meat. Fry well.
While the meat is roasting, cut the carrots into strips. And bell pepper
Add tomatoes to cooked meat
(cut into cubes)
Then add bell pepper and carrots
(simmer a little)
Transfer everything into a saucepan (if you have a cauldron,
leave in it), add tomato paste and
water to cover the vegetables and meat.
Simmer for 30 minutes.
Peel the potatoes (cut into cubes). Add potatoes to meat and vegetables.
Salt and pepper. Cook until the potatoes are ready.
At the end add the squeezed garlic. Close the lid. Turn off the gas. And let it brew for 10-15 minutes.

The soup is ready, bon appetit!!!