Shurpa with chickpeas

Shurpa is one of the most popular dishes in the countries of Central Asia. It is a thick soup with meat and vegetables. Often, chick peas are added to it for satiety. Shurpa with chickpeas acquires additional flavors. This dish is able to replace a full meal.

Cooking Features

In Central Asia, any housewife can easily cook a shurpa - the dish is not among the most complex. However, without knowledge of certain subtleties, it is impossible to make a truly delicious shurpu, the taste of which will not differ from the original.

The technology of cooking shurpa may be different. There are two main types of it - fried and boiled. In the first embodiment, vegetables with meat are fried, in the second they do without roasting. A specific recipe may also make minor adjustments to the cooking technology. By carefully following the instructions that accompany the recipe, you do not run the risk of a mistake.
The taste of the finished dish largely depends on the quality of the original products. Meat is especially carefully chosen, giving preference to the meat of young animals: it turns out to be softer and more tender.
Vegetables for shurpa are cut into large ones, as they should be stewed in a cauldron when cooking this dish for a long time. If you chop them finely, they will be very good. However, there are exceptions. Many cooks try to cut onions as thin as possible so that it completely dissolves in the broth, giving it its taste and aroma. Sometimes they also chop vegetables such as sweet peppers and tomatoes. Potatoes and carrots are almost always put in large pieces.
The sequence of product bookmarks depends on the selected preparation technology and recipe. If you want to get a dish with a harmonious taste and aesthetic appearance, these recommendations should be followed.
Traditionally shurpu is cooked from mutton, but it is acceptable to use other types of meat: chicken, beef. If you want to get the diet version of the dish, choose lean pieces of poultry meat or veal. For cooking a hearty meal with a large percentage of the meat component, give preference to the pulp. The meat on the bone will allow you to cook a rich and fragrant broth. Many culinary specialists mix meat on a bone and pulp to get the most balanced taste option.
Oriental spices and greens are generously added to shurpa, which make the flavor of the dish unique. If you put the greens in the pan, be sure to let the soup boil for at least 2-3 minutes, otherwise the shurpa will quickly deteriorate.
Chickpeas cooked for a long time. Pre-soaking the product for 6-12 hours in cool water will help shorten the cooking time.
The ideal dish for cooking shurpa is a cauldron. It retains heat well, and the foods languish in it, sharing their flavors with each other. You can replace it with a thick-walled pot with a heavy bottom.
Shurpa becomes more delicious if you give it time to infuse.

It is possible to serve shurpu in different ways. One serving option is to fill plates with thick soup and sprinkle with herbs. So often served boiled shurpa. Another option involves the use of two bowls or plates: one put vegetables with meat, the other is filled with broth. It is better to serve fried shurpa. Instead of bread for this soup, it is logical to offer Asian tortillas.

Shurpa with chickpeas and lamb

Composition:

lamb ribs - 0.5 kg;
fat tail - 150 g;
potatoes - 0, 2 kg;
sweet pepper - 100 g;
tomatoes - 150 g;
onions - 150 g;
chickpeas - 50 g;
carrots - 100 g;
spices, cilantro, salt - to taste;
water - 2, 5 l.

Method of preparation:

Chute chute, wash, fill with cool water at night.
Wash meat. Cut the ribs so that there is a bone in each piece, fold into the cauldron. Finely chop the fat tail, put it there too. Fill with cold water and place on the stove.
On medium heat, bring the water to a boil, remove the foam. Add chickpeas, spices and reduce heat. Boil until the meat is cooked, during which time prepare the remaining foods.
Peel potatoes, cut into cubes of medium size.
Peel and chop the carrot into circles.
Pepper free from seeds, cut into wide half rings.
Cut the onion into thin half-rings.
Cut the tomatoes into large slices.
When the meat is almost ready, put all the vegetables in the cauldron except the potatoes. Potatoes with finely chopped greens lay in the soup after 20 minutes. Salt the soup at the same time. Continue cooking for another 20 minutes.

Leave the finished shurp to stand under the lid for half an hour, then you can invite the household to the table. Take care that a lamb rib comes into each plate.

Shurpa with chickpeas and beef

Composition:

beef (pulp) - 0, 5 kg;
chickpeas - 50 g;
tomatoes - 0, 25 kg;
carrots - 100 g;
sweet pepper - 0, 2 kg;
onions - 100 g;
vegetable oil - how much will leave;
water - 2, 5 l;
salt, spices, fresh herbs - to taste.

Method of preparation:

Soak chickpeas in water for 12 hours. Rinse out.
Wash and dry the meat with a napkin. Cut it into cubes of 3 cm.
Free the onions from the husk. Cut into thin half rings.
Peel the potatoes, cut each tuber into 4-6 pieces.
Slice the tomatoes and lower for 2 minutes in boiling water. Cool, transferring to a container with cold water, clean. The flesh is cut into slices of medium size.
Pepper seeds are cleared, cut into large half rings or rings.
Cut the carrots into slices. If the vegetables are large, you can cut into halves or even quarters circles.
Spread vegetable oil on the bottom of the cauldron. Put the onion in it and fry until transparent.
Add the meat and brown it over medium heat.
Add chickpeas, cover with water. Wait until the liquid boils, remove the foam, add seasoning. Boil for half an hour.
Add potatoes, carrots and peppers. Continue cooking for another 20 minutes.
Add the tomatoes and finely chopped greens, add some salt to the dish to taste.
After cooking the soup for another 10 minutes, remove from the heat. Insist under the lid for 20-30 minutes.

Greens can not be added together with tomatoes, but can be used later, adding directly to the plates when serving shurpy to the table.

Shurpa with chickpeas and chicken

Composition:

chicken - 1, 5 kg;
potatoes - 0.5 kg;
tomatoes - 0, 3 kg;
onions - 0, 2 kg;
carrots - 100 g;
sweet pepper - 0, 2 kg;
adjika - 5 g;
zira - 5 g;
spices, garlic, greens - to taste;
water - 3, 5 l.

Method of preparation:

Wash chickpeas and soak for several hours.
Cut the chicken into portions, put into a saucepan, cover with water and bring to a boil.
Cook for 5 minutes, remove the foam, add chickpeas and cumin, reduce heat.
Cook for an hour.
Peel and coarsely chop carrots and potatoes. After a specified time, add vegetables to the soup.
Finely chop or chop peeled onions, tomatoes, and peppers in a blender. Mix the resulting mass with adzhika, passed through a press garlic and greens.
Put the vegetable dressing in the soup half an hour after the potatoes and carrots.
After cooking the soup for another quarter of an hour, remove the pan from the heat.

Shurpa with chickpeas and chicken, cooked according to the above recipe, does not look very traditional, but it turns out fragrant, nourishing and tasty.

Shurpa with chickpeas is a classic dish of Uzbek cuisine, such soup is cooked in other countries of Central Asia. The dish fell in love with our countrymen due to the rich taste, seductive aroma and ability to saturate well. Preparing shurpa with chickpeas is not fast, but the result justifies the time spent.

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