How to cook shurpa: ingredients, recipes and cooking tips

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

Shurpa is an oriental dish. It is a rather thick and rich lamb soup. Such a soup is able to warm, quickly saturate and please. Traditionally, it is made with lamb on the bone, but questions about how to cook beef shurpa can often be found.

Useful properties of shurpa

Shurpa is considered a medical dish among the inhabitants of Central Asia. With its help, diseases such as tuberculosis, rheumatism and anemia are treated. If you cook this dish with the addition of low-fat meat, then it will be useful for women after childbirth and for everyone who has undergone surgery. And among men, there is an opinion that if you cook shurpa with hot spices, then it can increase male strength and save you from a hangover.

What products to use for cooking

What is the most important ingredient in a dish? Shurpa is prepared on the basis of lamb. From it, the soup gets richness and taste. The brisket or dorsal part of the meat (loin) is best suited. Also sometimes ribs are used for cooking. They make the soup richer, but there is little meat on them. If there is little fat on the meat, then fat tail or interior fat is added to the soup.

From vegetables, onions, potatoes and carrots are used. The broth can be cooked on turnips, but it does not remain in shurpa. After cooking, it is removed from the broth. Many people also add tomatoes, sweet Bulgarian or hot peppers to the dish. Peas, lentils, corn, cereals and homemade noodles are also sometimes used in cooking.

The main ingredients of shurpa among spices are spicy herbs with herbs. S alt, hot pepper, ground and coriander are also considered mandatory.

Green onion (green), dill, cilantro, parsley and basil are added from the greens.

How shurpa is prepared

Knowing the necessary ingredients, you should proceed to cooking. However, not everyone knows how to cook shurpa correctly.

This dish can be made in 2 ways, namely, it can be boiled or fried.

When cooking, it is cooked in a saucepan over low heat. But when frying, shurpa is fried in a cauldron. After that, it is filled with water and aged until cooked.

If the cauldron is not available, then you can fry the meat and vegetables in a pan, and then transfer them to a pot of water.

Vegetables are cut into fairly large pieces. For example, tomatoes are chopped into only 3-4 parts, and medium-sized potatoes are divided in half.

Spices must be added at the beginning of cooking. So they will saturate the entire dish with aromas. However, shurpa is s alted only after the meat reaches readiness.

Recipes

How to cook shurpa fromlamb or beef is correct, few hostesses know. But we'll fix it. Currently, there are many different recipes for this dish. Shurpa can be prepared according to the classic recipe or in Uzbek style, the method of cooking in a cauldron and with beef is also very popular.

Classic lamb shurpa

The classic shurpa recipe is prepared from the following set of products:

• 450 g lamb with bone;
• 300g potatoes;
• 200g carrots;
• 200 g bell pepper (sweet);
• 350g tomatoes;
• 200g onion;
• 2 medium garlic cloves;
• 1 pinch basil;
• 3-6g s alt;
• 10 allspice;
• 1 precast bunch of greens.

The classic shurpa recipe is easy to implement by following the step-by-step instructions:

1. 3 liters of water are poured into a saucepan, and meat is placed in it. It is boiled for 3 hours over low heat and seasoned with s alt.
2. When the meat begins to separate from the bone, vegetables are washed and prepared.
3. They are washed in running water, if necessary cleaned and cut into large pieces.
4. When the meat is cooked, potatoes with carrots are added to the broth. Everything is ready in 30 minutes. The fire in the burner should be weak.
5. After pepper is added, and everything is cooked for another 20 minutes.
6. Last of all, tomatoes and onions are placed in the broth. Everything is mixed and seasoned with spices and garlic.
7. The dish cooks for another 30 minutes and is removed from the burner.

Beforeserve the dish on the table, fresh chopped greens are added to it. The main thing is to remember that it is laid out in portioned plates, and not in a pot with shurpa.

Beef Shurpa

How to cook lamb shurpa according to the classic recipe, we have considered. However, this soup is also made with beef.

To prepare this dish you will need:

• 500g beef;
• 2 bay leaves;
• 450g potatoes;
• 130g carrots;
• 100g onion;
• 5-7g s alt;
• 1 pinch of turmeric;
• 5g curry;
• 5 allspice peas;
• 1 small bunch of fresh herbs.

How to cook beef shurpa correctly? It is easy to cook according to the instructions.

1. Vegetables are being prepared. They are washed, peeled and cut into large pieces.
2. Pour 3 liters of water into the pan and place the meat in it. Everything is put on a burner with a slow fire and cooked.
3. Together with beef, bay leaves are added to the water, and after the meat is ready, the broth is seasoned with s alt.
4. Then potatoes, carrots and onions are placed in it. Everything is cooked for about 30 minutes, and when the vegetables are almost cooked, all the spices are added.
5. The greens are washed and finely chopped.

After the dish is ready, it is poured into portioned plates and a small amount of fresh herbs is added to them.

Shurpa in a cauldron

Shurpa at the stake in a cauldron isquite an unusual dish. After all, many are accustomed to the fact that the soup is not prepared in this way. However, such a dish will surprise even the most sophisticated lovers of delicious food.

You can cook it from the following ingredients:

• 1.5kg lamb bone-in;
• 800g potatoes;
• 1 kg tomatoes;
• 1 kg onion or red onion;
• 600g carrots;
• 300 g bell pepper;
• 30g garlic;
• 70 ml sunflower oil;
• 1 small bunch of parsley.

From spices you will need s alt and black pepper, and from seasonings - paprika, coriander and zira.

Shurpa on a fire in a cauldron can be cooked according to the following step-by-step instructions:

1. The meat is washed and cut into pieces.
2. Onions are peeled and cut into half rings.
3. Carrots are peeled, washed and sliced.
4. The pepper is cut, cleaned and chopped into strips or cubes.
5. The potatoes are peeled, washed and cut into large pieces.
6. The garlic is cut into thin circles, the greens are washed and finely chopped.
7. The cauldron is placed on the fire, and the oil is heated in it.
8. Lamb fried on each side until golden brown.
9. Onions are added to the meat and fried until translucent.
10. Then carrots are inserted, everything is mixed and fried for another 5 minutes.
11. After, peppers and tomatoes are placed in the cauldron. Stew all 3 minutes.
12. The whole dish is seasoned with spices and seasonings.
13. Potatois added last, and everything is filled with water.
14. After that, the soup is boiled for 50 minutes and after the time has elapsed, it is removed from the heat.

If necessary, you can add some fresh herbs to the finished shurpa and serve.

In Uzbek

Uzbek Shurpa is prepared from the following set of ingredients:

• 200g carrots;
• 100g nukhat;
• 60 ml sunflower oil;
• 200 g bell pepper;
• 500g beef;
• 200g tomatoes;
• 3 bay leaves;
• 300g onion;
• 500 g potatoes.

To give Uzbek shurpa the right taste, you need to use s alt, black and red pepper (chopped), and you can also add a small amount of herbs.

Instruction:

1. Onions are peeled, washed and cut into thin half rings.
2. The oil is heated in a saucepan, and the onion is fried in it until softened.
3. The meat is washed and cut into pieces. They are sautéed with onions until golden brown, about 5-8 minutes.
4. Carrots are peeled, washed and sliced, then added to the meat. Everything is fried for 5 minutes.
5. After nuhat is put in the saucepan, everything is seasoned and filled with water.
6. The soup is boiled for 60 minutes, and then prepared potatoes and peppers are put into it, and everything is cooked for 20 minutes. At the very end, before readiness, tomatoes are added.

After 10 minutes, the soup can be removed from the burner. Before serving itshould be infused for 5 minutes, and it can be poured into portioned plates.

Helpful tips for choosing meat

When deciding to make such a dish, hostesses are faced with the question of how to cook shurpa correctly. To do this, you should know some tricks that will make the dish rich, tasty, fragrant and nutritious:

1. Meat should be fresh with a nice bright pink color. The best option would be steam beef or lamb.
2. Fat should be white or slightly yellowish. If the fat is pink, it means that it was soaked in a special "refreshing" solution.
3. The meat should not have a weathered crust, foreign spots and mucus.
4. Packaged meat must be labeled with the expiration date and packaging date.

Using these tips, you can choose the best piece of meat for cooking such a delicious dish as shurpa.

Shurpa is an oriental dish. This soup is very rich, fragrant and satisfying. According to many Easterners, it has medicinal properties, and some diseases are treated with its help.