Thick meat soup with vegetables is traditionally made of lamb. But this does not mean at all that it is impossible to deviate from traditions and not try to modify the recipe.
Chicken shurpa is no less tasty and satisfying. And the main advantage of this dish is that chicken, unlike other types of meat, is cooked much faster, so you can enjoy the fragrant homemade shurpa after an hour of laying raw ingredients in the pan.
Chicken shurpa - general cooking principles
For cooking chicken shurps, they take whole poultry or its meaty parts. Soup set will not work. Pulp should be a lot, because shurpa without meat is not shurpa, but ordinary soup.
So, the chicken is thawed, washed and laid out in a cauldron, cut into portions. Shred meat is not necessary, the pieces should be large enough.
Then the chicken is either boiled in water or fried, depending on the recipe. 100% say that fried shurpa will not be tastier than boiled - it all depends on individual preferences.
All other ingredients are vegetables. Use mainly potatoes, onions, carrots, tomatoes, peppers, eggplants and others - cut into large pieces and put in a pan to the chicken.
Shurpu tormented for a long time, all the ingredients should be well cooked, but not overcooked.
To give special taste to the dish they put spices - these can be oriental sets, traditional hops-suneli or other spices to taste. Also use herbs and greens.
For cooking, it is best to use a cauldron, a cast-iron deep frying pan, or a thick-walled pan - in such containers, shurpa of chicken is much richer and tastier.
1. Chicken shurpa
The traditional recipe, which does not include anything superfluous. Only meat, vegetables, spices and herbs. Simple and tasty.
Ingredients:
• chicken carcass;
• potato - 3 tubers;
• 2 carrots;
• onion head;
• 1 tomato;
• 1 Bulgarian pepper; • a bunch of fresh parsley;
• wine vinegar - 2 tbsp. spoons;
• 30 g flour;
• bitter ground pepper - 15 g;
• a pinch of salt.
Preparation:
1. Put the chicken in an enameled container with water, boil until bubbles appear on a moderate fire, add salt and boil for a few more minutes.
2. After the chicken carcass is fully cooked, take it out of the pan, filter the broth.
3. Cut the carrot into a semicircle, onions - fine chips, potatoes - into medium cubes.
4. Put a carrot and onion in a hot frying pan with vegetable oil, fry for 15 minutes, add wine vinegar, stir and fry for 3 minutes.
5. Fry vegetables with potatoes, lay in broth, close the lid and boil for 15 minutes.
6. Put one tomato in a cup of hot water, let it stand for a few seconds and remove the skin from it, grind through a blender.
7. Cut the sweet pepper into small pieces, mix it with a tomato and hot pepper, put it in the soup and boil for a few more minutes.
8. Pour the flour into a separate frying pan and fry until beige in color for several minutes.
9. Fried flour pour into the soup, without interrupting stir, add some salt, add chopped parsley and cook for 5 minutes.
10. Serve hot.
2. Homemade chicken shurpa
An unusual version of chicken shurpy with homemade noodles. The taste of the dish does not deteriorate due to this, but acquires new interesting facets.
Ingredients:
• chicken carcass weighing 1 kg;
• 2 potatoes;
• 1 onion;
• 1 tomato;
• 1 carrot;
• a bunch of parsley;
For homemade noodles:
• 1 egg;
• water - 300 ml;
• 400 g of flour.
Preparation:
1. Put chicken in a metal container with hot water, cook for 50 minutes.
2. Pull the cooked chicken out of the pan, filter the broth, and disassemble the chicken into individual pieces of meat.
3. Put the meat back into the broth.
4. At the same time put the carrot - slices, onions - strips and tomatoes - slices, potatoes - large cubes. All boil for half an hour.
5. While everything is boiling, prepare homemade noodles in this way: break an egg into a cup, mix it with a fork with salt, pour water, pour flour and knead stiff dough. We divide the dough into several parts, roll it into layers of 2 mm thick and cut it into stripes 2 mm wide. 6. Put the finished noodles in the soup, stir well and cook for another 5 minutes.
7. We remove the cooked chicken shurpa from the heat, pour it into hot plates.
3. Chicken shurpa with spices
Spices in shurpe - this is important. Do not be afraid to put them in large quantities - the result will please you.
Ingredients:
• 5 medium potatoes;
• 1 chicken breast weighing 350 g;
• onions - 2 heads;
• 2 carrots;
• 1 Bulgarian pepper;
• tomato - 1 tablespoon with a hill;
• 2 sprigs cilantro;
• 3 sweet peas;
• half a pack of hops-suneli seasoning;
• 5 g of salt;
• 15 g black ground pepper.
Preparation:
1. Put the prepared chicken breast in an enameled container, pour water until it is completely covered, cook 30 minutes on low heat.
2. After the bubble appears, add allspice, add some salt, remove scale and adjust the fire to the smallest one.
3. Cook the chicken breast for 40 minutes, with frequent descaling.
4. When the breast is fully cooked, remove it from the pan, filter the broth and set it back on the stove.
5. Put the dice into the broth potatoes, cook for 15 minutes.
6. On a frying pan warmed with oil until slightly orange, fry the onion, sliced into half rings, and the carrot into thin circles.
7. Separate the chicken breast from the skin and bones, cut into large cube.
8. Wash the sweet pepper, remove the seeds, cut into strips, lay it to the onions and carrots, fry everything for 2 minutes on low heat.
9. To the vegetables add a tomato and seasoning hops-suneli, pour a little broth and stir.
10. Stew the fry for a few minutes over low heat, add some salt, pepper and stir well.
11. Pour into the soup finely chopped parsley, zazharku and boil for another 3 minutes and remove from heat.
12. When serving, spill hot.
4. Chicken shurpa in the slow cooker
Cooking chicken shurpa in a slow cooker is even easier. Prepared the ingredients, laid and after some time you can enjoy the finished dish.
Ingredients:
• chicken meat - half a kilogram;
• potato - 4 tubers; • 1 carrot;
• 1 onion;
• 2 bell peppers;
• 2 tomatoes;
• 15 g ground black pepper;
• salt - 10 g;
• floor of a bouquet of any greenery.
Preparation:
1. Put prepared meat into the multicooker container.
2. Fill the meat with water, set the machine to the “first courses” mode for 30 minutes.
3. Onion cut into small pieces, potatoes, sweet peppers, tomatoes and carrots - in small cubes.
4. Put all the vegetables and any seasoning in cooked chicken broth, cook for another 15 minutes.
5. Turn off the slow cooker and serve shurpu in portions, sprinkled with chopped parsley and dill.
5. Chicken shurpa with rice
In this recipe, vegetables are not used, but rice is included. From this chicken shurpa is obtained in a new way, interesting and unusual.
Ingredients:
• chicken meat - half a kilogram;
• onion head;
• not a big piece of lard;
• rice cereal - 125 g;
• floor of a bunch of dill herbs;
• Lavrushka - 2 leaves;
• salt - 5 g.
Preparation:
1. Cut the prepared chicken fillet into medium pieces.
2. Lay in a metal container, pour water, cook over high heat until boiling, often taking off scale.
3. Set the smallest fire and boil for another half an hour.
4. We wash the rice cereal, put it in broth, boil for 20 minutes until the cereal is softened.
5. Separately, fry the onion and bacon in the pan and put in the soup.
6. Remove the saucepan from the heat, put Lavrushka, salt, insist 15 minutes.
7. Spill in portions.
6. Chicken shurpa: diet recipe
Diet is not a reason to refuse such a tasty dish. Vegetables and chicken breast are allowed on diets. The main thing is to cook them.
Ingredients:
• chicken meat without fat and skins - half a kilogram;
• 2 tomatoes;
• potato - 2 tubers;
• carrot - 1 pc .;
• onion head;
• a few cloves of garlic;
• 1 Bulgarian pepper;
• salt - 10 g;
• black pepper powder - 20 g;
• half a bunch of fresh dill;
• coriander - 10 g;
• 3 laurel leaves;
• 60 ml of vegetable oil.
Preparation: 1. We cut onion and carrot with a crumb - on a fine grater, put in a pot and fry in oil.
2. Cut chicken flesh into medium pieces, add to vegetables.
3. Next, lay the tomatoes - a small cube, sweet pepper - stripes.
4. When the juice is released from the tomatoes, pour over all the boiling water and boil for 35 minutes over moderate heat.
5. Put laurel in the pot.
6. We clean the potatoes, wash them, cut them into small cubes, lay them in the pot to the entire contents.
7. When the potatoes are softened, add some salt to the soup, add pepper, garlic and remove the soup from the stove.
8. Let the soup stand for 25 minutes and serve.
Chicken shurpa - tips and secrets
• Shurpa will turn out much tastier if you fry the chicken or even bake it in the oven before cooking it in water.
• For a light version of shurpa, use a fillet or breast, it is better to cook it and not to fry.
• Shurpa will be tastier if after being ready to leave it for 10 minutes on the slowest fire, then.
• Shurpa is tasty in a freshly prepared form; when cooled or warmed up, it loses its taste.
• Finished meat can be left in the broth and continue broiling with vegetables or remove and let the vegetables cook in broth. In the second version, it is better to place the chicken immediately on the plate and pour the soup itself.
• A lot of greens - an important point when cooking shurpy, use cilantro, dill, basil, tarragon, parsley, green onion feathers.
• Shurpa is served with sour cream, mayonnaise, mustard, and adjika — there are many variations.
