How to cook shurpa - recipe, tips and cooking secrets

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

If it's time for dinner and you want to cook an unusual, hearty and certainly delicious soup, Shurpa will do. The recipe for its preparation will depend on what products are available. It is prepared mainly from beef or lamb, but poultry meat (chicken, duck) can also be used, and some housewives even cook it from pork.

Classic shurpa recipe

For 1 kg of lamb (you must definitely take meat with ribs to make the broth more rich), take about 50 g of tail fat, half a kilo of onions, 3-4 tomatoes, 2-3 carrots, the same number of bell peppers, 5 potatoes, a little vegetable oil, cilantro, parsley to taste. You also need to take a head of garlic, a small green apple, s alt and spices (ground black pepper, cumin, red pepper).

Of all theseingredients after a couple of hours you get shurpa. The recipe is not very complicated, but it will take a lot of time, so it should be prepared in advance. Another thing without which a real shurpa will not work is a cauldron. It is desirable that it be old, cast iron, but if this is not found in the house, then anyone will do, in extreme cases, you can take a large pot with a thick bottom.

Cooking starts with meat. It should be washed, cut into portions, the ribs should be left with the bones, and they are taken out of the rest of the pieces. A little vegetable oil is poured into a cauldron and fat tail fat is fried on it, after cutting it. While it is fried, you need to peel and chop the onion (quite large, for example, in half rings). The fried lard is taken out and thrown away, and onions are thrown instead. As soon as it is fried a little, the meat is sent to the cauldron and fried for about 10 minutes, stirring constantly.

At the same time, carrots (large strips), tomatoes (arbitrarily, large) and peppers (4-6 pieces) are peeled and cut. Then the vegetables are added to the meat in the following sequence: carrots, tomatoes, peppers. At this point, add a little s alt, cover the cauldron with a lid and reduce the heat to a minimum.

While all the ingredients are stewing, you need to grind the garlic with s alt (ideally - in a mortar, but you can also use a blender), tie the greens into a bunch, peel and chop the potatoes coarsely, and boil about 3 liters of water. As soon as all the preparations are done, you should open the lid (vegetables should let the juice go) and send the potatoes into the shurpa, mix, add boiling water and simmer for about half an hour.

Nextpour garlic, spices and herbs in a bunch. The apple is peeled, cut into 4 parts and also thrown into the cauldron (they will be completely boiled by the time they are ready). After that, the soup is left to boil on a minimum heat for another 20 minutes, then it is turned off, the greens are taken out and let it brew for at least an hour.

If it is possible to make a fire in nature and put a cauldron on it, in which food will be cooked, then this must be a shurpa. The recipe on the fire will not differ from the above. Is it harder to regulate the fire.

Shurpa (recipe with poultry)

Besides lamb, this dish is great with duck (domestic or wild). In the latter case, additional chicken or pork fat will be required, but if the bird is domestic, then it is not needed.

For a large carcass take half a kilo of potatoes, the same amount of carrots, onions, fresh tomatoes and bell peppers. You will also need a head of garlic, a bunch of dill, parsley and cilantro, 5 liters of water, s alt and spices (suneli hops, zira, bay leaf, pepper).

The cooking method itself is not particularly different from that described in the previous version, except that the time during which the shurpa will be ready will change. The duck recipe is a bit more of a hassle than the lamb recipe.