Shurpa

Shurpa - filling soup, which is prepared in many eastern countries. This dish is considered the property of its national cuisine by Uzbeks, Tajiks, Turkmen, Cossacks, Kyrgyz, and Dagestanis. It is one of the world famous dishes. In Central Asia, it is considered a dish that helps recuperate after a long illness, cure anemia, tuberculosis, rheumatism. If the healing properties of shurpa are debatable, then its taste qualities are not questioned. Rich broth, fatty meat, vegetables, fresh greens and fragrant spices create a unique bouquet that can conquer the heart of a gourmet.

Cooking Features

Given the prevalence of shurpa, it is impossible to say which recipe for this dish should be considered the most traditional. But some features of cooking this soup remain unchanged regardless of the option.

Shurpu is boiled from fatty meat. Mutton was originally taken as a base, but many of the traditional recipes allow the use of beef, poultry, game, and even fish. Recipes involving the use of pork, can not be attributed to the classic.
There are two types of shurpa. The so-called “fried shurpa” is cooked from pre-fried meat and vegetables. “Boiled shurpa” is made from products that have not been pre-cooked. The taste of soups prepared in various ways will be different, even if their recipe is identical.
Vegetables for shurpa are cut large. Carrots and onions are obligatory, and onions are used much more than in the preparation of first courses in European cuisine. Almost always add potatoes, instead of which they used to put turnips. Tomatoes and various types of pepper, like some other vegetables, began to be included in the shurpa relatively recently, but they quickly settled down. Recipes involving the use of these vegetables are now considered classic.
Traditional shurpa recipes involve the use of sour fruits: plums, quince, sour apples. They are put in the soup entirely. Use of both fresh and dried fruit is possible. More modern versions of the recipes allow the substitution of their sour sauce.
It is not surprising that in some recipes of shurpy there are legumes (peas, beans, chickpeas). Their addition to the first dish is fully consistent with the traditions of Oriental cuisine. In more modern versions of the recipe, instead of legumes you can find corn, cereals.
Fresh greens, oriental spices are added to the shurpa without fail, and in significant quantities. After their introduction, the soup is given time to infuse. Bay leaf and pepper are extracted before it, so that they do not smell the smell of meat, greenery, and vegetables with their aroma.

Different types of sauce can be served with shurpe. Put them separately so that guests can add them to the soup to their liking. There will be no extra cake.

Lamb shurpa

Composition:

lamb on the bone - 1 kg;
onions - 0, 3 kg;
carrots - 0, 3 kg;
sweet pepper - 0, 25 kg;
tomatoes - 0.5 kg;
potatoes - 0, 7 kg;
garlic - 6-7 cloves;
fresh coriander - 50 g;
complex seasoning for pilaf or kharcho - 10 g;
salt - to taste;
water - how much will leave.

Method of preparation:

Wash the meat, fill it with water so that it covers it at least on the palm. Put on the fire. When the water boils, remove the foam. Cook the lamb for 2 hours on low heat, covering the pan with a lid.
Remove meat from broth without cutting. Wait until the stock has cooled. A crust of fat forms on its surface. Remove it and put it on the bottom of the cauldron or frying pan.
Peel carrots and potatoes. Cut them into large cubes.
Boil in tomatoes, remove the skin from them. Cut seals in the stalk area. Cut each vegetable into 4 pieces.
Wash the peppers, removing seeds from them. Cut each length into 3-4 pieces.
Free onion from the husk, cut into thin half-rings.
Separate cooled meat from bone, cut into 3-4 cm pieces.
Melt the fat taken from the broth. Put the meat in it with the onions, fry for 5 minutes. Add carrots and peppers, continue to fry the vegetables with lamb for another 5 minutes.
Pour on the soup ladle, put the food in it for 15 minutes.
Transfer the contents of the pan to the pan with the broth, add salt, spices and potatoes to it. Light the burner. Boil shurpu 15 minutes after boiling.
Add the tomatoes, continue cooking for 10 minutes.
Finely chop the garlic and cilantro with a knife, put in a saucepan with shurpa, mix. When the soup boils, remove it from the heat, let it stand for some time under the lid.

The given shurpa recipe is one of the simplest. Even an inexperienced hostess can cook soup on it.

Shurpa in Uzbek

Composition:

lamb ribs - 0.5 kg;
fat tail - 50 g;
onions - 0, 5 kg;
potatoes - 0, 3 kg;
turnips - 0, 3 kg;
carrots - 0, 3 kg;
sweet pepper - 0, 2 kg;
tomatoes - 0, 2 kg;
quince - 1 pc .;
bitter peppers (optional) - 30 g;
cilantro, parsley, basil - 100 g;
zira, coriander, salt, sugar - to taste;
water - 3 l.

Method of preparation:

Wash the meat, divide it into pieces, each of which should have one edge. Fill with water, bring to a boil. After removing the foam, cover the pot with a lid, reduce the heat. Add salt, sugar, cumin, coriander to taste.
Peel potatoes, turnips, carrots. Cut each root vegetable into 2-4 pieces depending on their size.
Slice the tomatoes, blanch for 2-3 minutes in boiling water, cool and peel. Cut into large cubes.
Peel off the seeds and cut the sweet pepper into large half rings.
Cook the meat for 45 minutes, add potatoes and carrots to the soup.
Finely chop the fat tail, melt in the pan. Cut onion into thin half-rings, fry it in fat tail.
Add the onions and bacon to the soup.
Put pieces of sweet pepper and bitter pod in a saucepan with cooking shurpa.
After all the listed ingredients have been added and the soup is boiling again, boil it for half an hour.
Put quince and tomato slices, cook for another 15 minutes.
Sprinkle with finely chopped greens. Adjust the taste with salt and sugar. Let stand under the lid.

When serving shurpa to the table, the meat should be spread on plates, pour hot soup with vegetables. Separately served fresh tortillas.

Beef Shurpa

Composition:

beef (with fat) - 0.5 kg;
peas - 100 g;
onions - 0, 2 kg;
carrots - 150 g;
tomato - 150 g;
sweet pepper - 0, 2 kg;
potatoes - 0.5 kg;
butter - 80 g;
garlic - 4 cloves;
zira - 5 g;
fresh greens - 100 g;
water - 1, 5 l;
salt, black pepper powder - to taste.

Method of preparation:

Rinse the meat, divide into large pieces weighing approximately 50 g each.
Rinse peas. Fill with cool water, leave for at least an hour.
Peel the onions and cut them in thin half rings.
Scrape the carrot, cut it into circles.
Peel the potatoes, cut each tuber into 2-4 pieces. If the potatoes are young, the tubers can be left intact.
Wash the pepper, remove the stalk with the seeds. Cut into 4 pieces. Chop wide quarters of rings.
Scale the tomatoes with boiling water, cool and peel. Coarsely chop.
Finely chop the garlic cloves.
Crush fresh greens with a knife.
In a thick-bottomed saucepan or cauldron, melt the butter. Put the onion in it, fry it until soft.
Put the meat to the onion, cook it for 5 minutes, turning the pieces over several times during this time.
Add the carrots, fry the meat with it for 10 minutes. Fill with water, wait until it boils. Remove the foam. Turn down the heat, cover with a lid.
After 45 minutes, lower the peas into the pan, add salt and spices. Boil another hour.
After the proper time has passed add the potatoes to the soup.
10 minutes after adding the potatoes, put the tomatoes and peppers in the pan.
When the vegetables and peas are soft, add garlic and greens. If necessary, add salt to the soup. Cook 5 minutes, remove from heat.

Shurpa with beef has no less admirers than boiled lamb. It turns out fragrant, nourishing, tasty.

Shurpa with chicken in a multicooker

Composition:

chicken - 0, 6-0, 7 kg;
potatoes - 0, 4 kg;
onions - 0, 2 kg;
sweet pepper - 0, 4 kg;
carrots - 150 g;
tomatoes - 0, 3 kg;
water - 2 l;
greens, salt, seasonings - to taste.

Method of preparation:

Wash half of the chicken, dry it with a napkin, divide it into portions.
Peel the potatoes and cut them into large pieces.
Carrots, peeled, cut into wide circles or large cubes.
Peel tomatoes, cut into large slices.
Peppers, freeing from seeds, cut into thick half rings.
Place the chicken in the multicooker bowl, cover with water. Activate the “Soup” program, set the timer to an hour.
After half an hour of work of the multicooker, add vegetables to the chicken. Salt and pepper broth.
After finishing the program, add chopped greens, leave the soup for 20 minutes in the heating mode.

By the same principle it is possible to prepare a turkey shurpa, ducks. It turns out rich and fragrant. The fatter the poultry meat, the tastier the shurpa will turn out.

Shurpa is one of the most famous oriental dishes, which is popular all over the world. It is prepared from fatty meat and coarsely chopped vegetables with the obligatory addition of a large amount of fresh greens. This fragrant and rich soup will be able to cook even an inexperienced cook, knowing a few secrets and following the instructions that accompany the recipe.

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