Shurpa step by step recipe. Shurpa recipe - simple soup recipes. Video: Uzbek shurpa

Few people have not heard of classic shurpa, but I think many have heard of it, but not everyone has tried it;)
And it’s worth trying shurpa at least once! Classic shurpa is made from lamb. And even if you want to replace lamb with beef or even chicken, I still strongly recommend cooking it at least once according to all the rules, with lamb.
Lamb broths and soups are incredibly tasty! Many of you who don’t like lamb baked or fried will definitely appreciate it in broth or soup. Lamb makes excellent rich soups, they are slightly sweet - an extraordinary taste!
I try to buy lamb at the market. When buying it, you should smell it so that the meat is fresh and has no foreign odors. In general, I’ve never come across lamb that “stinks” unbearably (pardon my French). I try to use young lamb, it is very tasty. And besides, lamb is very beneficial for the body. Therefore, in the east, shurpa is considered a medicinal dish))
Also, an interesting detail is that shurpa can be both the first and second course, and it is better to cook it in the cold season - for warming up

Ingredients

For a 5-7 liter pan
lamb on the bone (ribs, brisket, shank)	1 kg
water	2.5-3 liters
bulb onions	2 pcs
onions (sweet varieties)	2 pcs
potatoes (non-overcooked varieties)	5-7 pcs (medium size)
Bulgarian pepper	2 pcs
tomatoes	2 pcs
carrot	2 pcs
garlic	2 cloves
hot capsicum (optional)	1 PC
cumin	5 g
paprika	5 g
khmeli-suneli	5 g
salt	taste
vegetable oil for frying	1-2 tbsp.

Shurpa is a very popular dish in Uzbekistan. It is prepared both at home and in all cafes and restaurants, be it large or small. And everywhere it is not just tasty, but very tasty! And it is no coincidence that at all major celebrations, for example weddings, this thick, rich soup is always served as the first dish.

This dish is loved because it is quite simple to prepare, but it turns out so tasty that you want to cook and eat it as often as possible. This soup is so nutritious and satisfying that once you have eaten only this at lunch, you will no longer want to eat another. Therefore, we can safely say that it replaces both the first and the second.

When we lived in Uzbekistan, we prepared it not only as lunch, but also as a remedy. Yes, yes, don't be surprised! As soon as someone in the house started coughing, they immediately went to the market to buy lamb; all other ingredients were always available. And they cooked shurpa. It not only eliminated minor ailments, but invariably gave strength and good mood.

We cooked this rich soup mainly in two versions - with lamb and vegetables, and with lamb, vegetables and chickpeas. Sometimes lamb was not available to us, and then they cooked it from beef. In general, you can cook from it, but, of course, it cannot be compared with the same dish made from lamb.

It is lamb that gives the soup a unique taste and aroma that is difficult to describe in words. But today I will give you both recipes, and one more recipe - a variation on the first two. And if you cook at least one of them, you will understand what I’m talking about.

Uzbek shurpa from lamb and vegetables according to a classic recipe

We will need (for 5 servings):

lamb (ribs and pulp) - 600 gr
onion - 1 pc (300 g)
carrots - 1 pc (200 g)
tomato – 1 piece (150 g)
bell pepper – 1 piece (100 g)
potatoes - 2-3 pcs (300 g)
turnip - 1 piece (optional) (200 g)
hot pepper - to taste
spices - cumin, ground coriander, basil, paprika - 1 teaspoon (or just a pinch)
salt, ground black pepper - to taste

Preparation:

1. When buying lamb, try to purchase fresh, not weathered meat. Sometimes in the meat department you can see lamb ribs on display in the refrigerator that are so weathered that such meat will be of no use when cooked. Choose meat that is natural in color and appearance.

2. Wash the meat in cool water. Cut the ribs into portions, cut the flesh into pieces 6-8 cm in size. Place the meat in a cauldron or saucepan with a thick bottom and fill with cold water. Place on fire and bring to a boil. During boiling, do not forget to remove the foam.

There are different types of meat, some have a lot of dark foam, others have less. In the first case, as soon as the water boils, wait 3 minutes, then remove the meat and pour out the water. Rinse the pan to remove any deposits on the walls and pour cold water again, add the meat and bring to a boil. Skim off the foam again, there will be quite a bit of it. And cook the meat as usual.

If you bought fresh lamb, and during cooking it does not form a lot of foam and it is not too dark, then let the meat simmer for 10 minutes (skim off the foam with a special spoon) and add a pinch of salt. Salt will draw the foam out of the meat faster and the broth will be light.

3. Cook the meat for 1 hour. Don't try to let it boil too hot. In this case, we can get a cloudy broth, and the water will quickly boil away, and we will have to add it. What not to do! Try to calculate the amount of liquid at the very beginning, and do not add more water. But if it doesn’t work, then add only boiled hot water!

4. During this time, peel and cut the onion into very thin half rings. We peel the carrots and potatoes, and if they are not very large, leave them whole, or cut them into 2-4 parts.

Shurpa is distinguished by the fact that all the vegetables in it must be large. In this case, the taste is preserved in the vegetables themselves, which are additionally soaked in meat broth, and the broth itself is saturated with vegetable flavor!

5. When we lived in Uzbekistan, we bought turnips specifically for preparing a dish, it was called galangal there, and they added it, cutting it into small cubes 3-4 cm thick.

Already living in Russia I tried to add our turnips, it turned out well. But if there are no turnips, then nothing bad will happen without it. If I cook this dish, I don’t specifically run around looking for turnips. There is - I put it, if there is no - there is no, and there is no judgment!

6. Cut the bell pepper into 4-6 pieces into feathers or rings.

7. Cut out the stalk of the tomato and make a cross-shaped cut in the upper part.

8. How to add vegetables? After an hour of cooking the meat, add chopped onions and turnips, if you have them. Dip the whole tomato into the broth, after a couple of minutes we take it out and remove the skin. Then put it back into the broth, also whole.

Sometimes fat tail fat is added to shurpa. It gives that very useful infusion that relieves colds. If you are lucky enough to buy some fat tail fat with your lamb, store it in the freezer and add it little by little to meat dishes, even if you are cooking beef.

All the fat is boiled down, becomes invisible, and everything you cook with it will be incredibly tasty and healthy. If you have such luxury, then take a little, 30 grams, finely chop it, and add it to the broth along with the vegetables.

9. Cook vegetables and meat until the meat is completely cooked. It should easily separate from the bone.

10. Once this happens, add all the remaining vegetables, namely potatoes, carrots and bell peppers. And also add a small hot red pepper pod, or cut off just a piece. But you need to add at least a little for taste and aroma. Don't be afraid the taste of shurpa will not be bitter.

Just remember to remove it after cooking. Otherwise someone will get such luck!

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

Therefore, we reduce the heat to a minimum so that the contents only gurgle slightly. We cover with a lid, but leave an impressive gap.

11. Along with the second round of vegetables, add all the spices, you can take a pinch of each. You feel the aroma coming out - it’s cumin! Uzbek cuisine is unthinkable without it!

12. As soon as the broth with vegetables has boiled, add salt to taste. Don't add too much salt at once. It’s better to add a little more salt later than to let it become too salty.

13. Cook the soup now until the vegetables are fully cooked. Try not to overcook them! 5 minutes before it’s ready, don’t forget to add ground black pepper. As soon as they are cooked, turn off the heat immediately.

14. Now you can close the lid completely and let it stand for 10-15 minutes so that it can rest and become even better saturated with flavor.

15. Serve it in a deep bowl with fresh herbs - dill, parsley and green onions. Chop it smaller and sprinkle the soup on top. The soup turns out thick.

Well, now all that’s left is to enjoy the taste! And take my word for it - it will be an unforgettable experience, right from the very first spoon! You won't even have to try to try it. Here, the aroma alone is ready to amaze you, and together with the taste, it’s beyond words to describe!

All that remains is to add that in the summer you can add fresh sour apples to this soup, and in the fall you can replace the potatoes with quince. Of course, quinces are now an expensive pleasure for us, but on this occasion, you can buy one quince. It's worth it! In addition, the soup without potatoes will be more dietary, light and aromatic.

The next recipe is no less popular in Uzbekistan than the first. And they cook it no less often than in the first version. And the main difference is this. that this version is being prepared with chickpeas.

Uzbek soup with vegetables and chickpeas

We will need (for 7 servings):

lamb with bones - 800 g -1 kg (ribs or thigh)
tail fat (if any) - 30-50 g
chickpeas -200-250 gr
onion - 500 gr
carrots - 200 gr
tomatoes - 250 gr
bell pepper – 250 gr
potatoes -300 gr
cumin, coriander - 0.5 teaspoon each
vegetable oil - 4 tbsp. spoons
fresh herbs - for sprinkling

Preparation:

1. Chickpeas should be sorted out, washed thoroughly and soaked in warm water for at least 12 hours, or better yet for a day. The peas will increase in volume several times, so you need to take more water. So, if you take a glass of peas, then you need to take four glasses of water.

2. Cut the meat into portions of 7-8 pieces, it will turn out quite large.

3. Peel the onion and cut into very thin half rings.

4. Cut carrots and bell peppers into cubes. We will cut all the vegetables into 1x1 cm cubes so that they are the same size as peas

5. Make a cross-shaped cut on top of the tomatoes and pour boiling water over them for 2-3 minutes. Then drain the water and peel the tomato. Cut it into the same small cubes.

6. Heat the vegetable oil in a cauldron until it smokes blue and fry the meat over high heat until golden brown.

7. Add the onion and without reducing the heat, fry it until soft.

8. When the onion is slightly browned, add the carrots and fry everything together for 5-6 minutes.

9. Now it’s the turn of tomatoes and bell peppers. Add them together and fry for 3-4 minutes. Then reduce the heat to medium and simmer for 10 minutes.

10. Rinse the peas in several waters or in a colander.

11. Pour the contents with two liters of cold water and add the washed peas. Add also fat tail fat, cut into small cubes, if you have it. Let's boil. After which the fire must be reduced to the lowest setting.

Do not close the lid completely, leave a large gap. The contents should not boil too much, otherwise the broth will be cloudy and the vegetables will not be tasty.

12. Cook for 1-1.5 hours until the peas are soft. Cook over low heat, but make sure there is a boil.

13. Cut the potatoes into 1x1 cm cubes and add to the broth. Salt to taste, don't forget to add spices. Cook for 15-20 minutes until the potatoes are ready. 5 minutes before it’s ready, don’t forget to add pepper to taste. You can also add a bay leaf.

14. Then close the lid tightly and leave the rich soup to rest, absorb juices and gain strength.

15. Then pour it into deep plates, in Uzbekistan they are called spit. Sprinkle with chopped herbs and enjoy the taste.

And the taste of such shurpa is also very special - rich, rich, the soup turns out appetizing, satisfying and nutritious. With this you definitely won’t want any second course. It should be recalled that if you added fat tail fat, you will no longer find it in the soup. It was all boiled down into the broth, and filled it with taste and usefulness.

Uzbek-style shurpa with vegetables and chickpeas - recipe No. 2

Sometimes, for variety, I combine two previous recipes into one, and I get a new taste, and no less tasty shurpa. The advantage of this recipe is that it does not fry the meat and requires less oil to cook it. That is, the recipe turns out to be both nutritious and satisfying, with a minimal amount of oil.

Of course, if you have fat tail fat, you should add a little of it. Let's not forget about its therapeutic and preventive effect.

We will need (for 5-6 servings):

lamb meat on bones - 600 gr
tail fat -30 g (if available)
chickpeas - 200 g (about 1 cup)
onion - 1 pc.
carrots - 1 pc.
tomato - 1 pc.
bell pepper - 1 piece
hot red pepper - pod (small)
potatoes -2-3 pcs
spices - cumin, coriander
salt, pepper - to taste
vegetable oil - 3 tbsp. spoons

Preparation:

1. Wash the peas and soak in plenty of warm water; if you take a glass of peas, then pour four glasses of water. Peas should be soaked for at least 12 hours, preferably 24 hours. During this time it will greatly increase in volume. Don't let this scare you. The soup should be such that there is literally a spoon in it.

2. Rinse the lamb, add cold water and put on fire. As mentioned above, try to purchase fresh or chilled lamb. You won’t get a tasty shurpa from highly weathered and incomprehensibly frozen lamb.

Every fall we buy a whole lamb, fresh. We cut it into portions ourselves, and then cook and cook from it until spring. After all, it is known that real, or, or is best prepared from lamb.

And it’s very convenient for me to buy a whole lamb, firstly, I freeze it myself, and I know for sure that the meat I have frozen is the freshest. Secondly, I immediately prepare the minced meat, put the ribs in bags separately, and the pulp separately.

Many people believe that lamb meat has a specific smell and refuse to purchase it, much less cook it. Let me disagree with such people. If the meat is fresh or properly frozen, it does not have an unpleasant odor.

Sorry for going off topic, but choosing the right product is always the key to the success of the dish as a whole! Therefore, I think this information will be very useful to someone.

3. And so they set the meat to cook. Foam will appear, it must be removed. Once it boils, reduce heat and let simmer for 2-3 minutes. Then take out the meat, drain the water, rinse the pan from foamy deposits and pour water again, about 2.5 - 3 liters. Place the meat in the pan.

4. Put the pan back on the fire and bring to a boil over high heat. If foam appears, it will also need to be removed. Although there will be quite a bit of it, and the broth will already be light.

As soon as it boils, reduce the heat to low. Cook for an hour.

5. Shortly before this you need to prepare all the vegetables. Cut the onion into thin half rings or small cubes. In Uzbekistan, cutting onions in the form of half rings is usually always used.

6. Make a cross-shaped cut on the tomato, pour boiling water over it for 2-3 minutes, then drain the water. Remove the skin and cut the tomato into small cubes.

This time I have a lot of small tomatoes, remnants of the former luxury of the garden season. Therefore, I decided not to use greenhouse purchased tomatoes, but use my own small ones. Although they are small, they are our own, grown without any chemicals.

I don’t remove the skin from them, but simply cut them into 4 parts.

7. Place a small cauldron on the fire; you can also use a frying pan. Pour in vegetable oil, heat it a little and put the onion in it, lightly fry. There is no need to turn it brown; the onion should become rather translucent. And you don't need a lot of fire for this.

Fry everything together for 4-5 minutes. If you have tail fat, cut it into small cubes. And put the roast and fat into the meat broth. We also send the washed peas there.

9. Cook the meat until it begins to freely move away from the bone. The peas should also be completely cooked.

But we are not removing the bones yet. We simply add carrots, potatoes and bell peppers, peeled and cut into fairly large pieces.

It is allowed to add vegetables either whole or cut into two parts, especially if they are young and not yet very large.

10. Add a pod of red hot pepper. I have small pods, although they are very sharp, and I put 2 of them. We have peppers growing on the windowsill. At first the bush grew in the garden, and then I transplanted it into a pot, and now I have enough fresh peppers for a long time. And you don’t have to run to the store every time.

Don't be afraid to add pepper, the soup won't be too spicy. The main thing is, don’t forget to remove it later. It will give all its taste and aroma to the broth and will no longer be needed.

11. Let’s also add spices; it will be enough to add one or two whispers of them. You can rub the cumin in your palms. The aroma will be simply magical. Coriander must be ground. You should also add salt now, but add pepper at the very end, 5 minutes before readiness.

12. If the meat was not on the ribs, like I had today, then we take it out and clean it from the bones. Cut it into pieces and put it back into the pan. We throw out the bones.

13. Cook vegetables over low heat and at a minimum boil. The lid can be closed, but at the same time leaving an impressive gap so that the steam can easily escape out.

14. Cook until the vegetables are fully cooked, but do not overcook them to preserve the taste. Pepper 5 minutes before complete readiness, you can also add bay leaf.

15. Turn off the heat and close the lid, let it brew for 15 minutes.

16. Then pour into deep cups, sprinkle with chopped herbs if desired and serve hot on the table.

It must be said that all three recipes are incredibly tasty. And therefore, you will not go wrong if you choose any of them. There is no such thing as one recipe being tastier and another not – feel free to choose any!

Video on how to prepare shurpa at home

Recently, Uzbek cuisine has become increasingly popular. I can judge this from those comments. which I receive. People cook differently, and write rave reviews. They are glad that they succeed and are also surprised by the taste of the prepared dishes.

Shurpa is no less tasty than all these listed dishes, and that’s why I decided to write this article. We also specially shot a video for her. So that everyone can see that there is nothing complicated in cooking.

This is our home recipe, according to which I have been preparing Uzbek soup since the times when we lived in Uzbekistan. And although I know several ways to prepare it. This is the recipe I love the most.

Its advantages are that there is not a drop of oil, vegetables and meat are not fried, and everything is cooked in its own juices in lamb meat broth. The soup turns out to be nutritious, appetizing and partly even medicinal.

If someone in our house has a cold, I cook this soup. And it helps, not to cure of course, but to relieve symptoms and alleviate the patient’s condition. Try it!!!

In conclusion, I would also like to say where you can buy chickpeas. Well, firstly, it is sold in any large supermarket, in packages of 450 - 500 grams. For example, you can buy these gorgeous large peas from Turkey. The only drawback is that it is not very cheap.

But if you cook chickpeas from peas not so often, then you can spend money on this occasion.

I cook quite often, I add chickpeas to pilaf, I often cook this dish, and recently I cooked a very tasty African one. Therefore, I buy peas at the market in the vegetable departments, where people from Central Asia sell. Even if they don’t have it on sale, I order 2-3 kg, and they bring it to me from the wholesale vegetable market. It turns out to be about two times cheaper than buying in a supermarket.

It's certainly not as big as in the store. But when soaked, it will increase in size by 2-3 times and will already be quite large.

So, there shouldn’t be any problems finding peas on sale. And all that remains is to take it and prepare the delicious shurpa.

Follow the recipe step by step and you will succeed. And don’t look at how much has been written. I just tried to describe all the nuances in great detail so that everything would definitely work out for you.

In fact, preparing everything is not easy, but very simple. It could be a long time! But don't let this bother you. While the shurpa is cooking, you can do a bunch of different things, or do what you want. You are busy with other things, and meanwhile the delicious soup is slowly brewing for itself, gaining taste and aroma, as well as all its usefulness.

So, cook and eat for your health!

And if you liked the recipes, then take note of them, and also share them on social networks, social buttons. networks are located at the top and bottom of the article.

If you have questions or suggestions, or just want to say “Thank you!”, then write in the comments. I am always extremely pleased with this! Plus, I will know that the recipes were useful to you!

Oriental cuisine is famous for its hearty and aromatic dishes, and shurpa soup is one of them. This is an incredibly tasty dish, the recipe for which is accessible to everyone!

Available recipes have flooded the Internet, but if you make this hot dish right, the taste will exceed all expectations. Shurpa is appropriate both at a family event and as a main dish on vacation. The secret of the soup lies in the abundance of meat, which first provides richness and then harmoniously combines with vegetables. Sometimes vegetables or meat are served separately from the broth. You can cook shurpa in a saucepan on the stove, in a slow cooker, or in a cauldron - there are many ways, but it always turns out tasty and aromatic.

The soup with such an unusual name “shurpa” is loved in different countries and is prepared under various “names”: shorpo, chorba, sorpa, chorpa, etc. Every recipe is unique, but there are fundamental principles according to which the soup is recognized as shurpa:

first of all, this is a high-fat dish, it should have a lot of seasonings;
the products for this soup are cut coarsely;
classic shurpa is made from lamb, and it must be served exclusively hot, since as the soup cools down, it loses its unique taste. It is better to combine it with cilantro;
it requires a large amount of greens - dill, cilantro, parsley.

That is, shurpa soup is a thick, rich soup seasoned with a variety of spices and herbs. They eat it as a bite with large chunks of boiled meat. Vegetables serve as a side dish here.

The shurpa recipe is characterized by a number of features. First, the soup should be rich, which can be guaranteed by pre-frying the ingredients. Secondly, it should be rich in vegetables, spices and herbs. Some people advise adding fresh or dried fruits; the taste will only benefit from this.

The recipe for this unique dish in each culture has its own nuances. For example, Uzbek shurpa is seasoned with cumin and basil. In Moldova, chorba is made with kvass and paprika. The Tatar variation is famous for its clear broth, fresh onions and noodles.

The classic recipe is lamb shurpa. But there are options for preparing it from beef or pork, chicken or fish. Recipes made from lean beef or poultry are even more in demand, since shurpa is less caloric. For a visual effect, you can put ground red pepper in it.

True Caucasian cuisine is very spicy and unique. The original shurpa recipe can amaze guests and delight loved ones.

So, below is the recipe for making oriental shurpa soup. Cooking time: 2.5 hours, ingredients for 8 servings.

Ingredients:

600 g lamb;

2.5 liters of water;

40 g fat tail fat;

0.5 kg potatoes;

2 large carrots;

2 apples (this is one of the distinctive “tricks” of shurpa in the Caucasus);

4 sweet peppers;

1 corn cob;

100 g tomatoes (can be replaced with 40 g tomato paste);

1 large or 2 medium onions plus 1 red onion;

greens (including cilantro);

salt, red and black pepper;

2 laurel leaves.

Step-by-step description of preparation

Portioned pieces of lamb and fat tail fat are placed in a large cauldron and filled with cool water.
Bring the brew to a boil over high heat, remove the foam (if you add salt, it will go away faster). Reduce heat to medium and cook until half cooked for about an hour and a half.
Wash the potatoes, peel and cut into cubes.
Peel the onion and chop into cubes.
Chop clean carrots into strips or thin cubes.
First, onions are added to the meat, after 30 minutes - carrots, after another 10 minutes. - potato.
After a quarter of an hour, coarsely chopped tomatoes, chopped peppers, apples and corn (whole) are sent into the cauldron.
At the end of cooking, the apples and corn cob are removed and spices, red onion and cilantro are added. For amateur taste, you can add a couple of cloves of garlic, passed through a press.
Leave the soup to steep for half an hour.

The guest of the article will be a wonderful soup originally from Uzbekistan. Shurpa is a favorite dish of the inhabitants of the Central Asian region. Even the well-known pilaf is inferior to this culinary masterpiece in terms of practicality and popularity.

I believe that shurpa is an iconic dish, a kind of culinary “transformer”. Vary the ingredients to create a relaxing, stimulating, therapeutic or restorative treat. For cooking, use fresh lamb or other types of meat on the bone.

The list of main ingredients includes various vegetables. It is impossible to imagine this soup without a lot of onions. Cooks from the East put as much onion in the stew as meat.

There are two ways to prepare real Uzbek lamb shurpa.

The first involves cooking meat and vegetables without preliminary heat treatment. Uzbek culinary geniuses cook using it.
The second comes down to frying chopped vegetables along with meat. This soup is richer.

Spices and herbs are a mandatory element: laurel, turmeric, dill, ground pepper, cilantro.

Novice cooks consider shurpa a meat stew. In my opinion, it is more reminiscent of meat stew due to its thick consistency. There is no more than a glass of broth per serving.

Let's look at the four most popular recipes for making shurpa at home.

Classic recipe

The classic recipe is made from fatty lamb. If you only have dietary cuts of meat, you will have to fry the vegetables in a decent amount of oil. Thanks to the right culinary manipulations, even a novice cook can prepare this nourishing, rich, tasty and aromatic delicacy.

Ingredients:

Lamb on the bone – 600 g.
Onion – 1 head.
Bell pepper – 1 pc.
Carrot – 1 pc.
Tomatoes – 3 pcs.
Potatoes – 5 pcs.
Parsley – 1 bunch.
Salt, basil, ground pepper, olive oil.

How to cook:

Wash the lamb, put it in a saucepan, add water, and put it on the stove. After the broth boils, turn off the noise. Cover the dish with a lid and cook over moderate heat for at least 90 minutes. Carefully remove the cooked meat from the pan, separate from the bones, chop and return.
In a frying pan, fry chopped onion until golden brown. Cut the peppers and tomatoes into massive pieces, and the carrots into thin rings. I recommend chopping peeled potatoes into cubes.
Add peppers and tomatoes to the broth, and ten minutes later add fried onions with carrot slices and potato cubes. After twenty minutes, add salt, chopped parsley, basil and a little pepper. Turn off the heat and let it brew for a while.

If there is any meat left, try making lamb in the oven for the second course. As a result, an ordinary meal will turn into a unique visit to an oriental restaurant.

Video recipe

Lamb shurpa in Uzbek style

Not everyone likes lamb. Many people refuse dishes prepared on its basis. The only exception would be Uzbek-style shurpa. Even the most demanding eater will not refuse a portion of this oriental soup.

Ingredients:

Lamb – 700 g.
Onion – 2 heads.
Chickpeas – 400 g.
Carrots – 4 pcs.
Tomatoes – 2 pcs.
Garlic – 4 cloves.
Laurel – 3 leaves.
Zira, coriander, salt, favorite spices.

Preparation:

Trim the fat from the lamb, peel and wash the vegetables. Pre-soak the chickpeas for two hours. Rinse the meat with water and cut into fairly large pieces.
Place the prepared lamb in a saucepan, add water and add one onion. Cook over low heat, occasionally removing noise. After 40 minutes, add the chickpeas to the broth and continue cooking for 60 minutes.
While the meat is cooking, place the fat trimmed from the lamb into a heated frying pan. Add a little vegetable oil and fry the onion chopped into half rings.
Place peeled and chopped tomatoes into a frying pan. Simmer together with the onion for a few minutes. Add garlic passed through a medium grater here.
40 minutes before the end of cooking, pour the dressing into a saucepan with chopped carrots, spices, bay and salt. The finished soup should sit for 10-20 minutes.

To make the family dinner complete, you can serve oriental rice or some chicken dish for the main course.

Video recipe for real shurpa from Stalik Khankishiev

Original pork recipe

If you want to cook pork shurpa, I advise you to use meat on the bone, since in this case the broth is richer. It is better to cook in a cauldron or saucepan with a thick bottom.

Ingredients:

Pork – 500 g.
Potatoes – 4 pcs.
Onion – 1 head.
Carrot – 1 pc.
Bay, spices, salt, parsley.

Preparation:

Wash the pork on the bone, place it in a cauldron, and add water. Cook until done over low heat. This usually takes no more than 45 minutes.
Peel the potatoes and cut into large cubes. Large potato pieces are another distinctive feature of a real oriental shurpa.
Place the potatoes in a cauldron with the pork, add salt and cook for a third of an hour.
Peel the onion and carrot, rinse with water and add to the broth with the prepared potatoes. At this moment, throw in a few laurel leaves, thanks to which it will acquire a piquant taste.
At the very end, add a few whole sprigs of parsley, your favorite spices and adjust the taste regarding salt. After five minutes, you can turn off the heat, and remove the parsley sprigs and throw them away.

How to cook beef shurpa

Do you want to get to know oriental cuisine better? Do you want something spicy, rich, tasty and satisfying? Beef shurpa is ideal.

Ingredients:

Beef – 1 kg.
Potatoes – 600 g.
Onion – 1 head.
Carrot – 1 pc.
Sweet pepper – 1 pc.
Tomato paste – 3 spoons.
Laurel – 2 leaves.
Vegetable oil, cumin, salt, ground pepper.

Preparation:

Cut the washed beef into large pieces and the peeled potatoes into cubes. I recommend chopping the onion into quarters of rings, peppers and medium-sized carrots into slices.
In a preheated frying pan with oil, fry peppers, onions, and carrots for 5 minutes. Add prepared beef to the vegetables, and after 5-7 minutes, tomato paste. Simmer for about 5 minutes, stirring occasionally.
Transfer the contents of the frying pan into a saucepan and add water so that it is 5 centimeters above the grounds. Place on the stove and bring to a boil.
Place potatoes with pepper, cumin, bay leaves and salt in the soup. Reduce the heat slightly, cover with a lid and cook the shurpa for about an hour. I recommend serving the finished delicacy with aromatic croutons or regular black bread.

In this recipe, all ingredients are initially subjected to heat treatment, and only then an oriental soup is prepared from them. This is exactly what I mentioned at the beginning of the article.

I recommend cooking shurpa over a fire during your next outing. It will be a worthy replacement for the ear and a wonderful addition

Lamb shurpa, classic recipe with photos at home

Lamb shurpa is a delicious meat soup with vegetables in a fatty, rich broth. Its name comes from the Arabic “shorba” or the Turkic “chorba”, that is, soup. Shurpa is one of the most common dishes in the Muslim East. A little later, the recipe migrated to Central Asian cuisine, the Balkans and Moldova. This is a thick soup with a lot of fresh vegetables that are minimally cooked. Avicenna also recommended eating shurpa as a medicine for many ailments. To this day, in Uzbekistan, colds are treated with shurpa, adding various herbs, spices and herbs to it. The benefits of the soup are explained by the concentrated hot meat broth with vegetables.
There are so many recipes for lamb shurpa! This soup is prepared in ovens, on a fire, in the oven. But how does the oriental classic shurpa differ from any other meat soup with the same lamb or beef? Firstly, all ingredients for shurpa are cut very coarsely. Secondly, the broth is cooked on pre-fried fatty meat, so the soup turns out to be very high in calories. Thirdly, the soup must be sour (in one translation, “shurpa” means “sour”). The classic recipe calls for fresh tomatoes, but sometimes fruits like quince or plum are used. In addition, various spices can be added to the shurpa according to taste: cumin, cilantro or coriander, red pepper, etc. But you should not mix several spices at once, so as not to overwhelm the taste of lamb and vegetables. To enhance the medicinal properties, hot pepper is added, only it is not cut, but placed whole in the broth during cooking, and then removed.

Lamb is perhaps the most favorite meat of all Muslims. This meat is very healthy, environmentally friendly, aromatic and tasty. But there are options with beef meat (we’ll look at the beef shurpa recipe a little later), and even with poultry meat (for example, duck). The meat is used on the bone. The bone will make the broth richer, but in the soup it is more pleasant to taste the meat without bones. In general, cooking shurpa is a creative process. We will prepare the soup according to a simple classic recipe - with lamb and coarsely chopped vegetables. At home, shurpa is prepared in about 1-1.5 hours. This dish is cooked for a large company or family. I offer you a recipe with a photo for your convenience and viewing pleasure.

Ingredients (for a 3 liter saucepan):

700 g lamb on the bone;
0.5 kg of potatoes;
1 large bell pepper;
1 large onion;
2-3 medium tomatoes;
1 tbsp. tomato paste;
dill or parsley;
3 cloves of garlic;
2 bay leaves;
salt, pepper to taste;
lamb tail fat or a little vegetable oil for frying;
2 l. water;
red pepper (optional).

Homemade lamb shurpa recipe

1. We start our step-by-step recipe with lamb. We wash the meat on the bones and blot off excess moisture with napkins. Leg of lamb is best, but ribs, neck or brisket will also work. For soup, pieces of meat are taken that contain a lot of connective tissue. The Uzbek recipe uses lamb, but if that is not available, beef will do just fine.

2. Fry the meat pieces in a saucepan (saucepan or saucepan with a special non-stick coating, but not enameled) in vegetable oil until slightly browned on both sides. And so that the crust sets quickly, and at the same time the meat juice does not have time to stand out (the finished meat should be juicy and soft), fry it over high or medium-high heat.

A little secret: so that the vegetable oil splashes less when we put pieces of meat into the pan, sprinkle a little salt on the oil.

3. Now carefully pour cold water into the pan. Water for shurpa should be soft and clean. Take non-carbonated mineral water or pass regular water through a filter.

4. Boil the lamb until cooked. To make the water boil faster, place the pan on high heat and then turn it down. Cook the meat at a low simmer, so the broth remains clear. We don’t add salt to the broth! We'll add salt later to the soup. Carefully remove the foam on the surface with a slotted spoon so that not a single particle mixes with the broth.

5. Cooking lamb takes an average of 30 minutes, but the cooking time depends on the age of the meat. It's better to try a piece to make sure it's ready. In the classic recipe, in the finished soup the meat remains on the bone (although it is initially chopped into portioned pieces). But if you don’t like taking bones out of the soup, you can remove them. We take the cooked meat out of the broth, transfer it to a bowl and cool. It is better to cover it with a lid so that it does not air out.

6. While the meat is cooking, coarsely chop the carrots. This way it will add maximum flavor and nutrients to the soup. The width of the circle is approximately 5-6 mm. It is important to put the carrots in the soup as early as possible so that they have time to cook, so we transfer them to the broth first.

7. We also cut the potatoes coarsely (I cut them into 2 parts). If the tubers are small, you can put them whole in the shurpa.

8. Add potatoes to the broth for shurpa.

9. Separate the cooled meat from the bone and also chop it into large pieces.

10. Place the chopped meat back into the soup.

11. Cut the onion thickly into quarter rings. To prevent your eyes from watering when slicing, soak your knife in cold water. Another way is to chew something while you peel and cut. Regular onions can be replaced with red onions.

12. Place the onion in the pan. Boil everything until the potatoes are half cooked.

13. While the shurpa is cooking, we clean the bell pepper from hot seeds and white fibers. Chop coarsely like other vegetables. The appearance of the pepper is not so important, the main thing is its aroma.

14. Remove the stalk from the tomato and chop it. It is not necessary to remove the skin.

15. Add tomatoes and peppers to the soup.

16. How to prepare not just rich, but also beautifully colored broth? Just add tomato paste to it.

17. Salt and pepper, add bay leaf. We take black peppercorns. You can grind it yourself or take ready-made ground. Since shurpa is a medicinal soup, the presence of spices in it is welcome. If desired, add coriander or fresh cilantro, basil, cumin and other seasonings to our soup. It would be very appropriate to add a whole pod of red pepper (just don’t forget to take it out later so there are no surprises).

18. Finely chop the garlic and herbs. Some recipes suggest adding whole cloves of garlic to the soup, but in this form it dissolves in the soup, giving it a magical aroma.

19. All the vegetables were cooked in shurpa.

20. Turn off the heat, then add the herbs and garlic. Cover with a lid and let the soup brew for 20 minutes so that it cools a little and becomes even richer.

21. Appetizing and nutritious lamb shurpa according to the classic recipe is ready. Bon appetit!