Duck shurpa

One of the most famous dishes of East Asian cuisine is shurpa, a thick soup of meat and vegetables. He is so nourishing that he can replace a full meal. Traditionally, the dish is made of lamb, but other types of meat are acceptable. An unusual taste has a shurpa of duck, which is no less rich and fragrant than that made according to classical recipes.

Cooking Features

The canonical recipe for cooking shurpa of duck does not exist. Cooks only need to adhere to the basic principles of cooking this type of first course.

Shurpa should be thick with lots of meat, so it’s better not to save money on products.
Shurpu is cooked in a cauldron or other thick-walled pot that retains heat well. When foods languish for a long time over low heat, they become soft, tender, saturated with each other's aromas.
Vegetables for shurpa are cut into large pieces so that they do not turn into porridge as a result of prolonged languishing on the plate.
When cooking shurps, it is important to follow the recipe-recommended sequence of product bookmarks.
Duck can be used both home and wild for cooking shurpy. If the bird is not cut, it is plucked and gutted, using offal for cooking shurpy along with poultry meat. If necessary, the carcass must be set on fire. When cutting birds clean the scabs, the carcass is washed. Then the bird is divided into portions.
Before cooking, the duck will not hurt to pickle, especially when it comes to wild birds. This will make the meat more tender, with a pleasant smell.
It is customary to put a large amount of oriental spices and greens in shurpu. This rule is particularly important when cooking wild duck soup.
There are two main types of shurpa: boiled and fried. The difference is in cooking technology. When a fried shurpa is cooked, the meat and part of the vegetables are fried, the preparation of boiled shurpa does not provide for this manipulation.

Shurpu is served hot, making sure that the meat is distributed approximately equally. In the plate, each does not hurt to add fresh greens.

Roast duck shurpa with vegetables

Composition:

duck - 1, 5 kg;
potatoes - 0.5 kg;
onions - 100 g;
carrots - 100 g;
tomatoes - 0.5 kg;
sweet pepper - 0, 2 kg;
garlic - 5 cloves;
tomato paste - 40 ml;
zira - 5 g;
salt, black pepper, greens - to taste;
vegetable oil - as required;
water - 4 l.

Method of preparation:

Wash the gutted and plucked bird, cut it into portions. Pat dry with napkins.
Peel the potatoes, cut them into large pieces.
Scrape, wash and dry carrots. Cut into small cubes or bars.
Free the sweet pepper from the seeds, cut into thick half rings.
Tomatoes, washed, pour boiling water. Remove them from the skin, cut the seals in the stalk area. Cut the pulp into large slices.
Free the onions from the husk and cut them into thin half rings.
At the bottom of a thick-walled pot or cauldron, heat the oil.
Put the duck pieces. Brown them well on all sides.
Add onions and carrots, fry the vegetables with the duck for 10 minutes.
Add tomato paste. Continue cooking for another 5 minutes.
Add tomatoes. Extinguish the food for 5 minutes over low heat.
Pour in water. When it boils, remove the foam that forms on the surface. Add cumin. Boil until the duck pieces are easily pierced with a fork or knife.
Add the remaining vegetables and boil the shurpa until the potatoes are soft.
10 minutes before readiness, press garlic with a press and add to the soup. At the same stage it is necessary to salt and pepper it.

Fresh greens, chopped, add directly to the plates when serving shurpy duck to the table.

Boiled duck shurpa with chickpeas

Composition:

split duck - 1, 5 kg;
white table wine - 0, 25 l;
carrots - 0, 2 kg;
onions - 0, 2 kg;
potatoes - 1 kg;
garlic - 5 cloves;
sweet pepper - 0, 5 kg;
chickpeas - 50 g;
water - 4 l;
salt, spices, herbs - to taste.

Method of preparation:

Chute chute, wash, fill with cool water 6-12 hours before cooking.
Duck, cut into pieces, wash and fold into a bowl. Pour wine, leave for 1, 5-2 hours.
Pepper seeds, cut into half rings with a thickness of about 5 mm.
Peel potatoes, cut each tuber into 4-6 pieces.
Onion, peeled, cut into thin half rings.
Slice cleaned carrots. If the vegetables are large, it is permissible to cut them in halves or quarters of circles.
Pour marinated duck with water and set on medium heat.
Cook for 10 minutes, removing the froth, then add the spices and chickpeas.
Boil until soft.
Add potatoes, 10-15 minutes after it - carrots, onions and peppers.
After cooking for another 10 minutes, add chopped greens and garlic, season with salt and season with shurpa to taste.
After cooking the soup for another 10 minutes, remove the pan from the heat.

Before pouring the shurpa into plates, let it stand under the lid for 20-30 minutes, then it will be tastier and more fragrant. In each plate you can put a piece of lime or lemon. Red wine is often served to such a shurpe. After lunch, it will be nice to drink a glass of orange or pomegranate juice: fruit acids contribute to the breakdown of fat, which in a dish is contained in excess.

Hunting shurpa for hunting

Composition:

duck (preferably wild) - 1, 5 kg;
pork lard - 0, 3 kg;
potatoes - 0, 7 kg;
sweet pepper - 0, 4 kg;
tomatoes - 0.5 kg;
carrots - 0, 3 kg;
onions - 0, 2 kg;
garlic - 5 cloves;
fresh greens - 150 g;
salt, oriental spices - to taste;
water - 5 l;
vodka (optional) - 100 ml;
ember (optional) - 1 pc.

Method of preparation:

Duck plucking, singe, gut and rinse well. Obsun napkins, cut into pieces. Rub the pieces with a mixture of spices and spices, crushed garlic.
Chop the bacon.
Onion, peeled, cut into large cubes.
Slice peeled seeds in thick quarters of rings.
Peel and chop the carrots.
Peel the potatoes, cut them into slices.
Also slice the tomatoes.
At the bottom of the cauldron throw fat, put it on the fire.
When fat is melted from fat, fry duck pieces in it until golden brown.
Add onions and carrots, fry for 10 minutes.
Add tomatoes, pepper, pour in two glasses of water. Simmer the duck with vegetables for 20-30 minutes.
Add the remaining water. When she starts to boil, put potatoes in the cauldron. Boil until the meat is completely soft.
Sprinkle half of the chopped greens, add some salt. Cook for 10 minutes. Remove from heat.
Pour in vodka, throw a coal into the cauldron. Insist 15-20 minutes.

When pouring shurpa on plates, make sure that you do not cheat anyone. If an ember gets caught, throw it away; it was only needed to give the shurpe a specific flavor. Sprinkle the soup with the remaining greens. By shurpe, prepared according to the above recipe, you can offer strong alcohol - it will be an excellent snack to vodka.

Duck shurpa is nourishing and nourishing. Its taste and aroma can hardly be left indifferent. However, if you are struggling with excess weight, you better find other options for this soup.