Beef shurpa in a cauldron

Beef shurpa in a cauldron

Shurpa is among the most popular foods in Asia. It is a thick soup with meat from coarsely chopped vegetables. It is cooked and served differently in different countries. Sometimes vegetables and meat are put in a plate and poured broth. Sometimes the broth is served separately in a bowl, and vegetables and meat - separately. According to the technology of cooking shurpa divided into boiled and fried. For the first, the products are not fried, for the latter, the meat and some vegetables first brown, and then pour water and boil until done.

Traditionally, any kind of Asian soup is cooked in a cauldron. Asians often make it from mutton, but it is acceptable to use other types of meat. Among our compatriots, the popularity of beef shurpa, which is also best done in a cauldron: its walls retain heat well, so that the products do not cook, and languish. Technology boiling Asian soup is such that it can be cooked even on a fire.

Cooking Features

If you think that putting meat and vegetables in a pan, filling them with water and putting them on the fire for an hour or two, you will get the famous shurpa, then you are deeply mistaken. The technology of cooking a popular Asian dish has many subtleties, without knowing which to get the expected result is problematic. Only taking into account several important points, the culinary specialist can count on the fact that he will have a real shurpa: thick, rich, fragrant.

  • Beef for shurpy is best to choose on the bone, it will turn out more rich and fragrant broth. However, sometimes before preparing a dish, it is required to chop it into portions or cut the finished meat after, after separating it from the bones.
  • The meat of a young calf is more tender and cooks faster compared to the meat of an adult steer.
  • For shurpy, it is preferable to use fresh or chilled meat. If you plan to cook frozen beef soup, give it the opportunity to thaw in natural conditions, without subjecting to a sharp temperature drop. Attempting to speed up the process with warm water or a microwave will cause the meat to become dry.
  • It is customary to cut vegetables for shurpy coarsely so that in the process of prolonged languishing they do not turn into a shapeless mass. Only onions are often cut thinly so that it is completely or almost completely dissolved in the soup.
  • When shurpu is boiled on a fire, the fire is maintained only until the moment when the liquid in the cauldron begins to boil. After that, the fire is extinguished, and the products in the cauldron are tormented on coals, not allowing them to flare up.
  • The cooking time of shurpa on beef broth depends on the cauldron volume and the method of its preparation. Usually this process takes about 2 hours. If you are going to make this dish in nature, first of all it does not hurt to make a fire, and after that you start other things, including the preparation of products.

Which shurpa to cook, roasted or boiled, depends on the preferences of the chef. He also decides how best to serve it to the table: in two plates or in one. If vegetables and meat are served in a separate container, they will not interfere with the addition of pickled onions.

Boiled shurpa with beef in a cauldron


  • beef - 1 kg;
  • potatoes - 0, 6 kg;
  • carrots - 0, 3 kg;
  • onions - 0, 2 kg;
  • tomatoes - 0, 3 kg;
  • sweet pepper - 0, 3 kg;
  • garlic - 5 cloves;
  • bay leaf - 2-3 pcs .;
  • fresh greens - 100 g;
  • salt, cumin, coriander - to taste;
  • water - 2, 5-3 l.

Method of preparation:

  • Wash the beef, put it in the cauldron, fill it with water.
  • Peel a small onion or carrot.
  • Cut the carrot into 3 pieces.
  • Put vegetables in a cauldron with meat.
  • On medium heat, bring the contents of the cauldron to a boil. Cook for 10 minutes, removing the foam. Reduce the intensity of the flame and continue cooking the meat until it moves away from the bones. 15-20 minutes until cooked, add laurel leaves and salted broth.
  • Remove the cooked meat from the cauldron and cool it. After separating the meat from the bones, cut it into pieces of medium size.
  • Remove cooked vegetables and laurel leaves from the broth, then return the meat to it.
  • Peel the remaining carrots, cut them into circles. If the vegetable is large, you can cut into slightly smaller pieces.
  • Peel the potatoes, cut each tuber into 4-6 pieces depending on its size.
  • The remaining onions, freed from the husk, cut into thin half-rings.
  • Slice the tomatoes crosswise. Boil water in a separate container, dip the tomatoes in it, blanch them for 2 minutes. Put in a container with cold water.
  • When the tomatoes have cooled, peel them and cut into large pieces.
  • Extract the seeds from the peppers, cut the pulp into wide quarters of rings.
  • Place a bow in the cauldron. Bring its contents to a boil.
  • Add carrots and potatoes. Boil 10 minutes.
  • Add tomatoes and peppers. Continue to cook the dish for 15-20 minutes, until all the vegetables are completely soft.
  • Wash, shake off the greens from the water. Crush the garlic with a special press.
  • Season with garlic and herbs. Let it boil and boil for 1-2 minutes.
  • Remove the cauldron from the fire, let the soup stand for 10-20 minutes and serve.

Boiled shurpa is usually served in two containers: vegetables and meat are put on the plate, broth is poured into the bowl. However, big trouble will not happen if you serve shurpu in one plate, like regular thick soup.

Fried shurpa with beef in a cauldron


  • beef on the bone - 0.7 kg;
  • potatoes - 0, 6 kg;
  • carrots - 0, 2 kg;
  • onions - 150 g;
  • tomatoes - 0, 3 kg;
  • tomato paste - 40 ml;
  • Bulgarian pepper - 0, 4 kg;
  • water - 2-2, 5 l;
  • garlic - 3 cloves;
  • fresh greens - 50 g;
  • refined vegetable oil - how much will go;
  • salt, spices - to taste.

Method of preparation:

  • Free the onions from the husk, cut them into thin half rings.
  • Scrape carrots, wash and blot with a napkin. Cut it into bars or cubes of medium size.
  • Pepper, cleared of seeds, cut into halves or quarters of rings with a width of about 7-8 mm.
  • Peel the potatoes, cut into large pieces.
  • Wash, dry the beef, chop it into portions.
  • In a cauldron, heat the butter, put the beef in it and fry it for 10-15 minutes, until all the pieces are browned.
  • Add the onion, salt and spices, continue frying for 2-3 minutes.
  • Add carrots and peppers, tomato paste to onions and meat. Cook for another 5 minutes.
  • Fill the food with water and simmer for 30 minutes.
  • Add the potatoes, continue cooking for 20 minutes.
  • Enter tomatoes, cook shurpa for another 10 minutes.
  • Finely chop the garlic and greens, send them to the cauldron. Shuffle shurpa, then sweat it 5 over low heat and remove from heat.

Laying the shurpu on the plates, try to get everyone about the equal amount of beef.

Beef shurpa on the fire


  • beef - 1, 5 kg;
  • potatoes - 1 kg;
  • tomatoes - 0.5 kg;
  • sweet pepper - 0, 3-0, 4 kg;
  • hot peppers - 20-40 g;
  • garlic - 1 head;
  • onions - 0, 3 kg;
  • carrots - 0, 2 kg;
  • salt, seasonings - to taste;
  • water, vegetable oil - how much will go.

Method of preparation:

  • Wash the beef, cut it into pieces of medium size.
  • Onion, freeing from the husk, cut into thin half-rings.
  • Cut carrots into circles or quarter rings, depending on the size of the vegetable.
  • Coarsely chop the peeled potatoes.
  • From the garlic head, remove the top layer of the husk.
  • Slice tomatoes into large slices.
  • Clean and sweet peppers from seeds. Hot pepper chop finely, sweet - large.
  • Fill the cauldron over the fire and pour oil into it.
  • Put the meat in the cauldron, fry it until half cooked.
  • Add onions and carrots, salt and spices. Fry them for 5-10 minutes with the meat, then cover with water so that it completely covers the products and even reaches several centimeters above their level.
  • When the contents of the cauldron boil, extinguish the fire and continue cooking over the coals.
  • After 30-40 minutes, put in the cauldron prepared potatoes and peppers, as well as a head of garlic. Tom them 20-30 minutes.
  • Add the tomatoes, continue cooking for another 10-15 minutes. Together with the tomatoes, you can put in the cauldron and fresh greens, previously chopped it.

Shurpa cooked on a campfire with beef will also appeal to gourmets who love tasty food and those who try not to use excessively fatty and high-calorie food. Although this soup cannot be called dietary, of course.

Shurpa is a tasty and nourishing dish, resembling something between a soup and a second dish. It tastes best in a cauldron, especially if you cook it in it on a fire.

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