Pork shurpa

Pork shurpa

Traditional Uzbek shurpa is made of lamb, but this meat has a specific flavor that is not liked by everyone. You should not refuse to get acquainted with a thick soup of meat and vegetables, resembling a main dish, because of dislike for lamb. Pork shurpa is no less nourishing and tasty, prepared using the same technology. Cooking it at home can housewife, who does not have great culinary experience, if she follows the recommendations of experienced chefs.

Cooking Features

The technology of cooking shurpa of pork has several specific features, but all the rules are simple.

  • One of the main ingredients of shurpa is meat. Save not worth the quantity or quality of this product. Then the meat will be soft and tender, and the soup from it - rich and fragrant.
  • Shurpa will be more rich and fragrant if you cook it from meat to bone. Well suited for this purpose brisket.
  • Shurpa is of two kinds: fried and boiled. Fried cooked in the cold season, often replacing fresh tomatoes with tomato paste. Meat and vegetables are fried, then poured with water and stewed until cooked products. Boiled shurpa is cooked in summer, seasonal vegetables can be added to it. First boil the broth, then lay the rest of the products.
  • Given the long cooking time for shurpa, vegetables are cut into large pieces for her. Otherwise they will fall apart, the dish will look unattractive.
  • The cauldron is considered the ideal dish for cooking shurpa. It is well kept warm, long languor at this temperature allows you to make the products soft and soft, saturated with the scent of each other. An alternative to a cauldron can serve as a pan with thick walls and bottom. Delicious turns out shurpa and in the slow cooker.
  • It is customary to add a lot of fresh greens to the shurpu. In winter, it can be replaced with dried spices, garlic.

They serve shurpas in bowls or deep plates. Instead of bread, it is possible to offer bread made from unleavened dough.

A simple recipe for shurpa pork in a slow cooker


  • pork - 0, 3 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • potatoes - 0, 4 kg;
  • tomatoes - 0, 3 kg;
  • vegetable oil - 40 ml;
  • water - how much will go into the bowl of the device;
  • salt, spices, herbs - to taste.

Method of preparation:

  • Wash pork, cut into pieces of medium size, about 2-2, 5 cm.
  • Peel the potatoes, cut each tuber into 4-6 pieces, depending on the size.
  • Scrape, wash carrots. Cut into circles 2-3 mm thick. If the vegetable is large, you can cut into halves or even quarters pieces.
  • Wash the tomatoes, cut into large slices.
  • Remove peel from onion. Cut onion into thick half rings.
  • Pour oil into the multicooker bowl, turn on the device by selecting the “Frying” program. In the absence of such a function, you can use the “Baking” program.
  • Put pieces of meat in a container, fry them, sometimes turning them over with a wooden or silicone spatula, for 10 minutes.
  • Add onions and carrots to pork. Continue cooking in the same mode for another 10 minutes.
  • Fill with hot water to the top mark.
  • Switch the mode of operation of the multicooker to “Quenching”. Set the timer for an hour.
  • 15 minutes before the end of the program, add the remaining vegetables, salt, finely chopped herbs, spices. Spices, you can choose specially intended for the preparation of shurpy - in stores sold such sets.
  • When the program finishes, leave the soup for 15–20 minutes in preheat mode.

Despite the simple composition of the dish and the simple process of its preparation, it turns out tasty, fragrant and satisfying. Portions are enough to eat and even abandon the second.

Pork shurpa with bell pepper and sour cream


  • pork - 0, 5 kg;
  • potatoes - 0, 4 kg;
  • onions - 0, 2 kg;
  • carrots - 0, 2 kg;
  • tomatoes - 0.5 kg;
  • Bulgarian pepper - 0, 25 kg;
  • celery root - 100 g;
  • sour cream - 0, 2 l;
  • vegetable oil - as required;
  • water - 2, 5 l;
  • salt, spices, fresh herbs - to taste.

Method of preparation:

  • Wash pork. Fill with water. Bringing to a boil over medium heat, remove the foam. Turn down the heat. Cover the pan with a lid, reduce the intensity of the flame and cook the meat for an hour.
  • Remove the pork from the pan, cool. Cut into small pieces.
  • Broth strain.
  • Peel celery root, put it in cool water, hold it for about half an hour.
  • After removing the celery root from the water, cut it into small cubes or coarsely rub it.
  • Tomatoes, without peeling, cut into large slices.
  • Pepper seeds, cut into large strips or half rings with a thickness of 3-4 mm.
  • Clean the carrots, cut them into too small cubes or bars.
  • Remove the husks from the bulb. Cut the vegetable into cubes. Do not shrink much.
  • Pour oil into a cauldron or thick-walled pot, put celery in it, fry it for 5 minutes.
  • Add the onion and carrot, fry the vegetables for another 5 minutes.
  • Add tomatoes and sour cream, stew vegetables for 5-10 minutes, cover with hot broth.
  • Peel and dice the potatoes. Put it in the soup when it boils. After 5 minutes add pepper.
  • Boil the shurpa on low heat until the potatoes are soft.
  • Add meat, chopped greens. Salt and season to taste. Cook for 5 minutes, remove the pan from the heat.

Do not rush to spill the shurpa into plates - let it stand, covering the pan with a lid. After a bit more, shurpa will become tastier and more fragrant.

The given Shurpa recipe differs from the traditional one; it is adapted to Russian cuisine. Sour cream allows you to give it a unique taste. Try to cook shurpa for this recipe at least once, and almost certainly this version of the soup will be one of your favorites.

Pork shurpa with tomato paste and garlic


  • pork (you can take ribs) - 0, 7 kg;
  • onions - 0, 2 kg;
  • carrots - 0, 2 kg;
  • Bulgarian pepper - 0, 5 kg;
  • tomatoes - 0, 3 kg;
  • potatoes - 0, 8 kg;
  • tomato paste - 40 ml;
  • garlic - to taste;
  • vegetable oil - as needed;
  • water - 3 l;
  • salt, spices, fresh herbs - to taste.

Method of preparation:

  • Wash and boil the meat so that it becomes soft and easily lags behind the bones. Remove from the broth and cut into pieces. Broth strain.
  • Pepper, cleared of seeds, cut into thick quarters of rings.
  • Cut carrots into medium-sized cubes or cubes.
  • Onion, freeing from the husk, cut into large half rings.
  • Finely chop the garlic and greens with a knife.
  • Peel potatoes, cut into slices.
  • Coarsely chop the tomatoes.
  • In a thick-bottomed saucepan, heat the butter, fry the boiled pork in it.
  • After 5 minutes, add onions and carrots, fry for 5 minutes.
  • Put the tomato paste, continue to sauté the vegetables with the meat for another 5 minutes.
  • Add pepper, add broth ladle. Simmer for 10 minutes.
  • Add potatoes and tomatoes, pour in the remaining broth. Salt and pepper the dish. Cook until the potatoes are soft over low heat.
  • Add greens and garlic, mix. Boil for 2 minutes and remove from heat.

Insist the soup for half an hour, then pour into plates and serve to the table. Garlic gives shurpe, cooked according to this recipe, savory taste, tomato paste makes its color especially appetizing.

Shurpa is a popular dish of Uzbek cuisine, is a thick soup, rich and rich. This dish is loved by many for its bright aroma and unique taste, but not everyone eats with pleasure lamb, from which they cook shurpa according to traditional recipes. An alternative may be shurpa of pork, which is no less tasty, nourishing, aromatic and appetizing.

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