Beef shurpa soup: recipe, ingredients, cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Shurpa is a national dish of the Muslim peoples of the East, usually Turkic-speaking: Uzbeks, Tajiks, Turkmens, Kazakhs, Turks, Kirghiz. It is a soup cooked from fatty meat and seasoned with coarsely chopped vegetables: onions, potatoes, carrots. Very tasty and original food. In the article, consider the recipe for beef shurpa soup.

About the dish

Traditionally, shurpa is made from lamb, but other types of meat are also allowed: beef, veal, poultry and even fish.

As for spices and herbs, they may differ depending on the region, but almost everywhere cilantro, red pepper, parsley, dill are added to shurpa.

Classic shurpa should have sourness. To do this, sour berries or fruits are added to it, such as quince, plums, apples and others. A more familiar option is tomatoes, which give the dish the sourness it needs.

This article presents recipes for beef shurpa soup. It is best to cook it on a fire in a cauldron or pot, which can be done in the country, on a picnic or on a hike. Certainly,a stove in a city apartment and a regular pot will work too.

Uzbek classic shurpa recipe

Ingredients:

1. 500 g beef on the bone.
2. Two liters of water.
3. 300 g potatoes (preferably small).
4. 150g carrots.
5. 100 g onion.
6. One bay leaf.
7. 200 g bell pepper.
8. Ground black pepper.
9. 150g tomatoes.
10. S alt.
11. Fresh parsley.
12. Ground paprika.

Cooking beef shurpa at home:

1. Meat cut into large pieces.
2. Pour water into a pot, put meat and bay leaf and cook for an hour and a half after boiling. It is necessary to constantly remove scale with a slotted spoon.
3. Peel and wash carrots and potatoes. Cut carrots lengthwise into four parts, leave small potatoes whole.
4. Peel the onion and cut into large cubes.
5. Remove the seeds from the bell pepper and cut lengthwise into four pieces.
6. Peel the skin off the tomatoes (make cross cuts, dip them in boiling water for a few seconds, then peel) and cut into large slices.
7. Potatoes, carrots, onions and bell peppers put in the broth and cook for 20 minutes, then add the tomatoes and cook for another five minutes. Then s alt, toss in pepper and ground wig to taste.

Leave the dish covered for 15 minutes. When it is infused, pour intoplates and put in each chopped greens.

According to the same recipe, you can make beef shurpa on a fire in a cauldron. Consider the important nuances.

At the stake

It will take more time to cook shurpa on an open fire.

Procedure:

1. Chop onions and carrots.
2. Heat the cauldron, pour in vegetable oil and lightly fry the meat in it.
3. Then add bay leaf and cook for a few more minutes.
4. Pour in water. When the boil begins, remove the layer of fat and scale, cover the cauldron with a lid and cook for about an hour and a half.
5. Peel potatoes and cut into bars.
6. Put onions into the broth, then carrots, after five minutes - Bulgarian pepper, after a quarter of an hour - potatoes.
7. After 15 minutes, add s alt, pepper and other seasonings to taste.
8. Add tomatoes and simmer for another ten minutes.

With chickpeas

The beef shurpa soup prepared according to this recipe is very satisfying.

Ingredients:

1. 1 kg beef.
2. Six potatoes.
3. 100g chickpeas.
4. Two onions.
5. Three tomatoes.
6. Two carrots.
7. Two bell peppers.
8. One third of a glass of vegetable oil.
9. S alt.
10. 60g fresh herbs.
11. Bay leaf.
12. Zira.
13. Freshly ground black pepper.

Procedure:

1. Soak chickpeas overnight in cold water.
2. Beef cut into large pieces, onion - feathers.
3. Pour vegetable oil into a cauldron and put on fire. Saute the onion until translucent, add the meat and fry together for another 20 minutes.
4. Cut the carrots into large circles and send to the cauldron.
5. Add chickpeas and pour in water at the rate of one and a half to two glasses per person. Bring to a boil, descale and simmer for an hour over low heat.
6. Peel potatoes, cut large ones in half, leave small ones whole. Sweet pepper cut into large pieces. Blanch and peel the tomatoes, then cut into slices.
7. When chickpeas are half cooked, add potatoes and bell peppers.
8. Tomatoes and spices put ten minutes before readiness. At the very end, s alt the shurpa, then turn off the fire.

Let the dish stand covered for 20 minutes. Then you can pour delicious beef shurpa into plates. Garnish with fresh herbs when serving.

In the slow cooker

Ingredients:

1. 800 g beef on the bone.
2. Two liters of water.
3. 400 g potatoes.
4. 150g carrots.
5. One bay leaf.
6. 100g onion.
7. S alt.
8. Dried celery.
9. Ground pepper.
10. Hmeli-suneli.
11. Fresh greens.

Cooking shurpa with beef in a slow cooker:

1. Cut the meat into large pieces, put it in the multicooker bowl and pour water.
2. Cut carrots into circles.
3. Add to multicookerbay leaf, s alt and carrots.
4. Set the "Extinguishing" mode and set the timer for 1 hour.
5. Peel the potatoes, wash them and cut them into halves or quarters.
6. Cut the onion into quarters.
7. When the beep sounds, put onions and potatoes into the slow cooker, then suneli hops, celery, freshly ground black pepper and continue cooking in the same mode for another half hour.

When the shurpa is ready, add fresh chopped greens to it and pour into plates.

With bacon

Veal soup is less rich than lamb. To make it fatter, you can add lard beef shurpa soup to the recipe.

Ingredients:

1. 100 g lard.
2. 500g beef.
3. Three potatoes.
4. Two onions.
5. Three small sour apples (Antonovka).
6. Two bell peppers.
7. Two tomatoes.
8. One carrot.
9. Ground pepper.
10. Greens to taste (cilantro, dill, parsley).
11. S alt.

Procedure:

1. Cut into large pieces of beef and put in a cauldron or a suitable pan with thick walls, send pieces of lard there. Put on the fire, wait for the boil and then cook for an hour and a half.
2. Peel and cut apples and vegetables. Apples, potatoes, tomatoes, bell peppers - cubes, onions - rings, carrots in circles. Chop the greens with a knife.
3. Add carrots and onions to the cauldron and cook for about ten minutes. Thenput the potatoes and cook for another quarter of an hour. Next, add tomatoes, peppers and apples, cover the cauldron with a lid and simmer for about 40 minutes.
4. Before the end of cooking, s alt, pepper and throw in chopped greens.

General cooking rules

Traditionally, the ingredients for shurpa are cut into large pieces, small vegetables can even be put whole. But this is not an immutable rule, and if desired, it is quite possible to grind the ingredients. It is customary to peel fruits, remove grains from them, but it is not necessary to remove the peel at all.

There are two options for making shurpa. In the first case, the preliminary frying of the ingredients is supposed, so the dish will turn out to be more saturated and fatty. In the second case, the frying process is absent. After the meat is cooked, the chopped vegetables are immediately sent to the boiling broth.

If you cook shurpa in a cauldron or other thick-walled pan, then all the ingredients will soften well during languishing.

In Eastern countries, where this dish is national, it is usually prepared over a fire. Thanks to this method of preparation, shurpa turns out to be especially fragrant and has a brighter taste.

Conclusion

The recipe for beef shurpa soup is quite simple, so preparing this dish will not be difficult, however, it will take quite a lot of time. There is no single technology for preparing a rich dish. In the classic recipe for shurpa, other ingredients can be added to the main products to your liking. In general, every cook has his own secrets of cooking anydishes.