Shurpa is a thick soup made from vegetables and meat that came to us from eastern countries. The dish is tasty and satisfying, but its caloric content is not too high: 100 g of it contains about 90-120 kcal, depending on the selected recipe. In addition, after this soup you do not need a hot snack - you will eat only one first dish. Beef shurpa, if you do without roasting the products when it is cooked, can be included in the diet of people who are health conscious and take into account the energy value of the food when preparing the menu.
Cooking Features
Shurpu with beef is prepared in many countries, its recipes differ from each other, but the technology of cooking on them has much in common.
- To make shurpa, you need dishes with a thick bottom and thick walls that hold heat well. With prolonged languor over low heat, the products are soaked with each other's juice, become soft and fragrant.
- Beef is cooked for a long time, so before cooking it is advisable to cut it into portions. The meat of young animals is cooked faster than old ones, and it turns out more tender.
- If you want the shurpa to turn out rich and fragrant, use the meat on the bone.
- The vegetables for shurpa are cut into large pieces so that during the long cooking process they will not become a shapeless and unappetizing mass.
- For making delicious shurpa, it is not customary to save on spices and spices. It is even tastier and more aromatic due to the use of fresh greens.
- Shurpu must be served hot. If it cools down, it will get less pleasant taste, the broth can turn into jelly.
To shurpe it would be appropriate to offer rye bread or unleavened cakes.
Shurpa with beef in Uzbek
Composition:
- beef ribs - 0, 3 kg;
- beef pulp - 0, 3 kg;
- tubular beef bones - 0, 3 kg;
- potatoes - 0, 8 kg;
- onions - 0, 3 kg;
- sweet pepper - 0, 4 kg;
- carrots - 0, 3 kg;
- chickpeas or peas - 50 g;
- garlic - 4 cloves;
- cilantro seeds - 10 g;
- zira - 10 g;
- dried basil - 5 g;
- curry - 5 g;
- fresh parsley - 50 g;
- fresh dill - 50 g;
- salt - to taste;
- water - 3-3, 5 l.
Method of preparation:
- Pour the chickpeas in water and leave for 12 hours. It can be replaced by peas, the cooking technology will not change.
- Wash meat and bones, cover with water and place on the stove. Over medium heat bring to a boil. Cook for 10 minutes, removing skimmer foam. Turn down the heat, cover the pan with a lid. Boil one and a half hours.
- Take out the meat. Pulp cut into pieces. Split the ribs so that there is one bone in each piece. Broth strain.
- Return the meat and ribs to the broth, salt it, return it to the fire.
- When boiling, add washed chickpeas.
- Peel the potatoes, cut each tuber into 4-5 pieces, put in the pan 10 minutes after the chickpea.
- Remove the husks from the bulbs, cut each into 4-8 pieces, depending on the size of the heads.
- Peel the carrot, cut it into 2-3 mm thick slices.
- Pepper wash, remove the stalk with seeds. Pulp cut into large pieces. It is best to cut each vegetable into 6 pieces lengthwise, after which each piece can be cut in half across.
- 15 minutes after adding the potatoes, add the remaining vegetables and spices to the soup. Simmer the shurpa for half an hour after adding the last ingredients. All products in the soup will be soft by this time.
Before pouring the soup into plates, shurpu is recommended to insist, leaving it under the lid for 20-30 minutes. Finely chopped greens are added directly to the plates before serving the dish to the table.
Armenian beef shurpa
Composition:
- beef on the bone - 0.5 kg;
- potatoes - 1 kg;
- water - 2, 5 l;
- carrots - 0, 2 l;
- onions - 0, 2 kg;
- vegetable oil - 50 ml;
- tomato paste - 40 ml;
- salt, black pepper, fresh herbs - to taste.
Method of preparation:
- Pour the beef, washed under running water, and place it on the stove. After boiling the liquid, remove the foam that appears on its surface and reduce the intensity of the flame. Boil the broth for one and a half hours, covering the pan with a lid.
- Take the meat out of the pan and cool it. Broth strain.
- Separate the meat from the bone, cut into pieces of approximately 2 cm.
- Peel the potatoes, cut into approximately the same pieces as the meat.
- Remove the husks from the bulbs, cut them into large half rings.
- Clean the carrots, cut into strips or small cubes.
- Heat the butter in a thick-bottomed saucepan, and roast meat in it over medium heat.
- Add onions and carrots, fry, stirring, for 10 minutes.
- Add tomato paste, pass vegetables and meat in it for 5 minutes.
- Pour broth over food. When it boils, put pieces of potatoes in it, reduce the heat.
- Cook on low heat for 20-25 minutes until the potatoes are tender.
- Add chopped greens, salt and spices. Cook for another 5 minutes and remove from heat.
Tomato paste can be replaced with fresh tomatoes - it will turn out even more tasty. Before adding to other products, tomatoes should be boiled over, peeled, cut into slices or cubes of medium size.
Shurpa with beef in Tatar
Composition:
- veal (pulp) - 0, 7 kg;
- water - 3 l;
- onions - 0, 2 kg;
- carrots - 0, 2 kg;
- potatoes - 0, 6 kg;
- sweet pepper - 150 g;
- fresh tomatoes - 150 g;
- vegetable oil (optional) - to taste;
- salt, spices - to taste.
Method of preparation:
- Wash beef, dry with a napkin, cut into pieces of about 3 cm.
- Peel the potatoes, cut each into 4 pieces.
- Scrape carrots, wash. Cut into bars about 0, 5 cm wide, 2 cm long.
- Free onions from the husk, cut into large cubes.
- Pepper peeled, cut into small squares or wide halves of the rings.
- Tomatoes, without peeling, cut into large slices.
- Fry the meat in boiling oil, add water. If you want to get less calorie version of the dish to fry the meat is not necessary, the oil from the recipe in this case should be excluded.
- Boil the meat for an hour over low heat, then put the potatoes in the pan.
- After 15 minutes, put the rest of the vegetables into the soup, add salt to the soup and season to taste.
- Cook for another 15 minutes, then leave for 30 minutes under a lid.
When serving at the table in the shurpa, it does not hurt to add fresh greens, chop it with a knife beforehand.
Beef shurpa with cabbage
Composition:
- beef - 0.5 kg;
- water - 2, 5 l;
- potatoes - 0, 4 kg;
- garlic - 5-7 cloves;
- white cabbage - 100 g;
- carrots - 100 g;
- sweet pepper - 100 g;
- onions - 100 g;
- tomatoes - 150 g;
- vegetable oil - how much will leave;
- hops-suneli, salt, greens - to taste.
Method of preparation:
- Wash meat, blot with a towel, cut into portions.
- Cut the garlic into thin slices.
- Pepper chop straws.
- Chop cabbage finely.
- Onion cut into half rings.
- Cut carrots into circles or halves of circles.
- Peel the tomatoes, cut into small cubes.
- Peeled potatoes, cut them into 4 pieces.
- Fry meat until golden brown, add onions and carrots.
- After 10 minutes add tomatoes, fry vegetables with meat for another 10 minutes.
- Fill with water, wait until it boils.
- Put potatoes in a pot or cauldron, add cabbage in 10 minutes. Boil 15 minutes.
- Add pepper, garlic, salt, spices and fresh herbs. Cook for another 15 minutes.
Insist the finished soup under the lid for at least half an hour. This recipe is not similar to the traditional, it is adapted to the Russian cuisine. Shurpa, cooked according to the above recipe, will be even tastier if you fill it with sour cream.
Beef Shurpa: A Step-by-Step Recipe with Photos
Composition:
- 350 g of beef;
- 3-4 potatoes;
- 1-2 tomatoes;
- 1 sweet pepper;
- 1 onion;
- 1 carrot;
- 1, 5 l of water;
- 1 tsp. salt (no slides);
- 1/5 tsp. ground coriander;
- 4-5 sprigs of fresh greens;
- 3-4 bay leaves.
Cooking ^
1. Prepare the right foods for making delicious shurps. To broth turned out rich, you need to use not too lean beef, you can even with a bone. Peel potatoes, onions and carrots, then wash them together with sweet peppers and carrots.
2. Slice chilled beef in small pieces. If there are bones - they can be left, and already after the broth is cooked, get them. Send the meat to the pan, add water, add bay leaf, you can take a whole onion and carrot, which can then be thrown away. After the boiling water in the pan, remove the foam and cook the broth over low heat with the lid tightly closed.
3. While the broth is boiling, you need to prepare the remaining products. Cut the carrots into small cubes or grate them. Chop onions finely. When the broth is already boiled down for 40 minutes, you can take a whole onion and carrot from the pan and shift the chopped vegetables instead. Optionally, you can lightly fry them in vegetable oil, and only after that shift to the pan.
4. Cut the tomatoes into small pieces. Cut the sweet pepper into halves and remove the seeds and the stem. Then cut the pepper into thin straws or cubes.
5. Cut the peeled potatoes into small cubes. Transfer to broth and cook for 15 minutes.
6. Transfer the peppers and tomatoes to the pan after 15 minutes of boiling. Stir, add salt and spices, cook shurpa for another 10 minutes. After that, let it brew for another 20 minutes under the lid closed. Serve hot, with fresh herbs.
Beef shurpa is popular in various eastern countries, and not only in the East. Many nations have made their own adjustments to the recipe, so there are many variants of this soup today. Everyone can choose a variety of beef shurpa to your liking.
