This is a special dish that combines a lot various components, which until now seemed incompatible to us. It was only when we tried it that we realized how delicious it was!

General rules for food selection and preparation

For shurpa, the most important thing is to choose good beef. After all, it is on the basis beef broth Our unusual dish is being prepared.

1. First of all, attention should be paid to the color of the meat. The beef should be bright pink and rich;
2. If your meat has fatty layers, then they should be white or slightly yellowish. Under no circumstances should it be pink, because this is a sign that the meat has already been “refreshed” in the solution. The same rule applies to bones;
3. The color of the meat must be uniform, without spots or transitions to other shades. There are no grey, green, black or other colored spots;
4. If the fat is saturated yellow color- This is the meat of an old animal. It is suitable for cooking and has the right to lie on the counter, but for some dishes only young animals are suitable;
5. If you come to the store or market early in the morning, then a weathered crust on the meat is unacceptable. This means that she was definitely not brought this morning;
6. Fresh meat cannot be covered with mucus, it is almost dry and does not stick;
7. If you press on the surface, the fresh meat should be elastic and the dent from your finger should immediately level out. If it takes a few seconds, then the meat has been frozen;
8. Packaged meat must be labeled with the production date and sell-by date of the product. Remember that chilled meat can be stored for no more than five days - and this is the maximum. Ideally, 24 hours should be specified;
9. If you smell the meat, it should smell pleasant. The product should not smell of any spices or herbs. This will mean that they tried to give the spoiled product a pleasant aroma for the buyer;

Having purchased good piece beef, you can go home and start studying recipes to prepare a delicious, rich, colorful dish for lunch or dinner.

Homemade beef shurpa

Ingredients	Quantity
carrots	- 2 pcs
tomatoes	- 2 pcs
basil	- 1 branch
beef	- 330 g
cumin	- 2 pinches
black pepper	- 3 pinches
potato	- 5 tubers
green onions	- 1 feather
red pepper	- 1 pinch
onion	- 3 heads
laurel leaves	- 3 pcs
coriander	- 2 pinches
bell pepper	- 1 PC
cilantro	- 2 branches

Cooking time

calorie content per 100 grams

This dish is worth trying at least home version. Lots of ingredients - this is a rich and rich taste that is impossible to forget.

How to cook:

Tip: You can add another bunch of parsley to the soup during cooking for taste.

The peculiarity of this shurpa is that it includes nukhat - local peas, which makes the soup special and national.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 126 calories.

How to cook:

1. Remove the peel from the onion and cut it into thin half rings;
2. Heat a large saucepan, pour oil into it and let it heat up;
3. Add onion and cook until soft;
4. Wash the meat, remove films and fat, cut into pieces;
5. Add the meat to the onion, fry on all sides until golden brown, stirring occasionally;
6. During this time, wash the carrots, peel them and cut into rings;
7. Add carrots to saucepan;
8. Salt the ingredients and add peas, add water;
9. Bring to a boil, skim off the foam and cook the soup for an hour;
10. Peel the potatoes, cut into cubes;
11. Wash the tomatoes, make a cut in the shape of a cross on each one and boil water for them;
12. Place the fruits in boiling water for no more than a minute;
13. Then move them to cold water and remove the peel;
14. Cut tomatoes into slices;
15. Remove membranes and seeds from pepper and chop it large pieces;
16. When thirty minutes have passed since you marked the hour, add the potatoes and pepper;
17. After another twenty minutes (that is, ten minutes before the end of cooking), add tomatoes and onions;
18. After ten minutes, you can turn off the soup.

Tip: to peel tomatoes, you can not only place them in boiling water on the stove, but simply pour boiling water over them.

Beef shurpa soup with tomato paste

Here, instead of tomatoes, there will be tomato paste, which will make the taste and aroma of the soup truly rich. Such an aroma wafting through the kitchen can drive you crazy.

How long is it - 2 hours and 10 minutes.

What is the calorie content - 289 calories.

How to cook:

1. Wash, dry and clean the meat;
2. Then cut it into large pieces;
3. Remove the skins from the potatoes and cut them into large pieces;
4. Peel the onion, cut into large cubes;
5. Peel the carrots, cut into cubes;
6. Wash the pepper, remove the seeds and membranes, cut into cubes;
7. Heat a frying pan with oil, add onions, carrots and peppers;
8. Simmer all ingredients together for five minutes;
9. Then add the meat, stirring, and simmer for ten minutes;
10. Add tomato paste, stir and simmer for another five minutes;
11. The ingredients must be stirred periodically during cooking;
12. Place the meat and vegetables into a deep saucepan and add water so that the cover is five centimeters deep;
13. Bring soup to a boil;
14. Then add potatoes, bay leaves, black and allspice, cumin and salt;
15. Stir the mixture, cover the lid diagonally and cook for 50 minutes;
16. Let the soup brew and serve.

Tip: in order not to dirty extra dishes, you can stew vegetables and meat directly in a saucepan, if it has a thick enough bottom and walls.

Armenian beef shurpa recipe

Not like that here big list ingredients, but what a taste! Be sure to try this soup to finally be convinced that Armenians cook divinely.

INGREDIENTS	QUANTITY
onion	4 heads
carrot	4 things
vegetable oil	50 ml
beef	1400 g
small peppers	10 pieces
tomatoes	4 things
potato	4 things

What time is it - 3 hours.

What is the calorie content - 98 calories.

How to cook:

1. Wash the beef, dry it and pre-fry it on a fire/grill/frying pan;
2. Next, cut the meat into pieces;
3. Peel the onions, wash them, cut them into cubes;
4. Heat a saucepan with oil, add onion and fry until soft;
5. Then add meat, simmer together;
6. Wash the carrots, cut into large pieces and add to the meat;
7. Wash the pepper, cut out the seeds and chop it coarsely;
8. Wash the tomatoes, cut out the roots, cut into slices;
9. Add tomatoes and peppers to meat;
10. Simmer everything together for thirty minutes;
11. During this time, peel and wash the potatoes;
12. Add whole potatoes and cover all ingredients with water;
13. Add spices and cook over medium heat for one and a half hours;
14. Close the lid and let the soup brew.

Tip: if you don’t particularly like the Armenian idea of ​​whole potato tubers, you can chop the potatoes to taste.

In the original dish, peas or chickpeas are necessarily added to the soup, as in the second recipe. So if you want to know what shurpa should really be like, add some chickpeas. But to avoid cooking it for a long time, soak it four hours before cooking in warm water. If you soak for longer, the chickpeas will take on water and it won’t be as tasty, watery.

The soup also includes onions and garlic. We added the first component to all recipes. If you don't like onions or garlic, but want the taste to be similar to the original, add onions whole head, and garlic with whole cloves. And when the soup is ready and infused, remove them and eat with pleasure.

If you are still surprised that latest recipe If the potatoes were cooked whole, we are in a hurry to surprise you even more. Whole vegetables are often added to shurpa, and this applies not only to potatoes.

Many people cook it so carefully that the broth is clear. But is there any point in this if onions, carrots, tomatoes, peppers still go into the soup and as a result the soup will still become cloudy? If this is important to you, then cook the broth over low heat and then it will be clear.

You can use absolutely anything you like in the form of spices. This could be savory, coriander, a mixture of peppers or individual peppers, rosemary, basil, cumin, curry and so on.

If the soup is very thin, but you want it a little thicker, you can add a little corn flour, but break it up with a whisk so that there are no lumps that will crunch on your teeth.

First, think carefully about the guests and if there are children among them, then it is better not to add garlic, hot peppers or hot spices. It will be tasteless and harmful for the baby.

Prepare this soup at your leisure and invite guests. It should definitely be appreciated by those around you who have absolutely never tried this before.

Nourishing, rich, delicious shurpa with vegetables and fatty meat will be the perfect dish on the table in the cold winter evening. It will fill you with a charge of vigor, warm you up and give you a good mood.

We present the most interesting recipes shurpas

Classic recipe for shurpa with lamb

You will need:

• Bay leaf- 2 pcs.;
• potato tubers – 500 g;
• salt - to taste;
• carrot – 1 pc.;
• water – 2 l;
• meat with bone – 0.7 kg;
• tomato sauce– 20 ml;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• lamb fat for frying;
• garlic – 2 cloves;
• tomatoes – 2 pcs.;
• a handful of greens;
• black and red ground pepper taste.

How to prepare lamb shurpa:

1. Chop the lamb on the bone into pieces, put it in a saucepan with sizzling fat and cook over high heat until golden brown.
2. Pour water passed through a filter into the pan.
3. Place the meat pieces into a saucepan with water and cook until soft, occasionally removing gray foam from the surface of the liquid. This will take you from half an hour to 60 minutes. It all depends on the age of the lamb.
4. Place the cooked meat on a plate.
5. We clean all the vegetables in the usual way. Cut the carrot root into large slices. I pour it into the broth.
6. Cut the small potatoes into two parts and place them in the pan after the carrots.
7. We cut the lamb into smaller pieces and send it along with the vegetables.
8. Chop the onion into quarters and add to the soup being prepared.
9. Chop into large pieces Bell pepper Red. We cut tomatoes in the same way.
10. Pour the chopped vegetables into the broth, then pour in the tomato sauce.
11. All that remains is to add all the spices and salt. For aroma, you can use basil, cilantro, etc.
12. We turn the garlic cloves and washed greens into crumbs. Add them to the dish. We leave the most delicious aromatic shurpa for 20 minutes, and then pour into plates.

Hearty dish with beef in a cauldron

What to take:

• three tomatoes;
• any type of fresh herbs – 60 g;
• 4 garlic cloves;
• beef pulp – 0.6 kg;
• three sweet peppers;
• spices to taste;
• potato tubers – 6 pcs.;
• tomato paste – 60 g;
• two carrots;
• salt - to taste;
• onion – 2 pcs.

Beef shurpa step by step:

1. Remove peels and husks from all vegetables. Pour oil into the cauldron, chop the onions into feathers and fry until golden.
2. Cut the washed beef into large pieces, add to the onion and cook for 15 minutes, turning over to the other side.
3. We cut the carrot roots into strips, chop the bell pepper into cubes, and chop the tomatoes into quarters (if they are small).
4. Place the chopped products in a cauldron and sauté for 2 minutes.
5. Pour boiling water. Its layer should cover all the ingredients. Simmer the dish for 40 minutes. The fire should be at minimum power.
6. Chop the potatoes into large cubes, put them in the soup, add more boiling water, salt, and spices.
7. Cook the dish for 15 minutes. All that remains is to chop the chopped garlic cloves and fresh herbs.
8. The shurpa soup should sit for another 10 minutes and you can treat yourself to the rich, thick dish. Bon appetit!

How to cook pork shurpa?

Any man will be delighted with such a fragrant, fatty dish.

Recipe Ingredients:

• red chili pepper – 4 g;
• pork meat – 0.8 kg;
• tomatoes – 0.2 kg;
• fresh parsley – 20 g;
• potatoes – 0.6 kg;
• liquid oil – 18 ml;
• onion – 0.25 kg;
• zira – 10 g;
• sweet pepper – 0.25 kg;
• dill – 20 g;
• carrots – 0.25 kg;
• garlic cloves – 8 pcs.

Cooking algorithm:

1. Chop the pork pulp into large cubes.
2. We pour them into a cauldron or frying pan, fill them with oil and fry them until golden brown.
3. Coarsely chop the peeled onions. If the onion is small, then it can be left whole.
4. Chop the carrots into large rings.
5. Add carrots and onions to the pork and cook for 3 minutes.
6. Peeled sweet pepper cut into large pieces. Pour it into the prepared foods and sauté for another 4 minutes.
7. Chop the potato tubers into large slices and place them in a cauldron. Continue to simmer vegetables and meat for 15 minutes.
8. Pour 2 liters of water and wait until the broth boils.
9. Add salt and skim the foam from the soup from time to time.
10. Chop the hot pepper and throw it into the cauldron, reduce the heat and cook slowly for an hour and a half.
11. Remove the peel from the tomato and cut into large slices.
12. Place them in the dish and cook for another 4 minutes.
13. Using the flat part of a knife blade, crush the garlic cloves, chop them into a cauldron, add cumin, black pepper, and chopped herbs. All that's left to do is enjoy great taste a hearty lunch.

In a slow cooker

Main products:

• bulbs – 4 pcs.;
• dill with cilantro - a handful;
• lamb – 500 g;
• one laurel leaf;
• lard – 100 g;
• salt to taste;
• hot chili pepper;
• tomato sauce – 80 g;
• potatoes – 500 g.

How to prepare shurpa in a slow cooker:

1. Cut the washed meat and lard into pieces.
2. Chop the peeled onion into rings.
3. Chop the peeled potatoes into large cubes.
4. Place the lard into the multicooker bowl and fry until cracklings appear in the “Fry” mode.
5. Place the cracklings in a separate bowl.
6. Saute the lamb meat in the remaining fat until golden brown.
7. Add onion rings and potato cubes. Fry the ingredients for 10 minutes.
8. Add tomato sauce and cook in the same program for another 10 minutes.
9. Sprinkle salt, chop pepper, pour 2.5 liters of water. We switch the multicooker to the “Stew” mode. Time – 60 minutes.
10. At the end of cooking, chop the chopped cilantro, dill and add a bay leaf.

Venison or roe deer

Shurpa from roe deer or venison will add variety to the usual dinner dishes. Feel it spicy aroma forests.

Recipe Ingredients:

• garlic – 1 head;
• venison – 0.5 kg;
• millet cereal – 60 g;
• carrots – 2 pcs.;
• spices to taste;
• mushrooms – 0.1 kg;
• two onions;
• a bunch of any fresh herbs;
• potato tubers – 5 pcs.;
• prunes – 7 pcs.;
• one red pepper;
• smoked meats – 0.1 kg.

Venison shurpa step by step:

1. Let's prepare all the products: peel the vegetables, rinse the venison and chop into large pieces.
2. Place them in a saucepan and fry with onion pieces.
3. Coarsely chop potatoes, carrots, bell peppers.
4. Place fried foods and pieces of vegetables into a cauldron or saucepan. Fill this splendor with water and cook on low heat for 40 minutes.
5. Coarsely chop the mushrooms and prunes.
6. As soon as the soup is cooked, add millet, mushrooms, spices, chopped herbs and prunes to the broth. Cook for another 20 minutes. Now the unusual dish can be poured into plates. Bon appetit!

Chicken cooking method

If you don't like this soup because of the heavy fatty meat, make it with chicken.

What to take:

• a bunch of cilantro;
• onion – 0.5 kg;
• zira – 5 g;
• chicken – 2 kg;
• a bunch of parsley;
• salt to taste;
• small potato tubers – 8 pcs.;
• coriander – 8 g;
• ground black pepper to taste;
• carrots – 4 pcs.;
• bunch of basil;
• hot pepper – 2 pcs.;
• small tomatoes – 0.3 kg;
• bell pepper different colors- 2 pcs.

How to prepare chicken shurpa:

1. Cut the chicken into pieces and place in a pot.
2. Pour 3 liters of water over the pieces and wait until the liquid begins to bubble on the stove.
3. Chop the onion into half rings and throw it into the pot. Cook the broth for 60 minutes.
4. Chop the peeled carrots into slices and add them to the ingredients being prepared with the addition of hot pepper.
5. Mix cumin and coriander, crush them and add to the soup. Cook for another 15 minutes.
6. During this time, chop the peeled potato tubers into cubes, place them in a saucepan and cook for 10 minutes.
7. Coarsely chop the tomatoes and bell peppers and add them after the potato pieces.
8. Cook on low heat until the potatoes soften.
9. All that remains is to add all the spices, salt, herbs, and keep the soup on the gas for another 2 minutes.
10. Serve bowls of steaming soup along with flatbreads.

Unusual horse meat recipe

List of ingredients:

• carrots – 0.2 kg;
• tomato paste – 20 g;
• horse meat – 0.5 kg;
• oil plant species– 40 g;
• a clove of garlic;
• salt to taste;
• onion – 0.1 kg;
• black pepper and herbs to taste.

How to prepare horse meat shurpa:

1. Place pieces of horse meat on the bottom of a pan with water. We are waiting for the liquid to boil.
2. Add a whole peeled onion and bay leaf. Cook for 40 minutes.
3. Place the soft cooked meat on cutting board and grind it.
4. Place the horse meat in a frying pan with oil and sauté together with chopped carrots and tomato sauce.
5. Transfer the roasted meat into the soup and wait until it boils.
6. Add seasonings, salt, pieces of herbs and cook for another 15 minutes, reducing the heat.
7. All that remains is to set the table and serve the aromatic dish.

Moose meat shurpa - step by step

You will need:

• two bell peppers;
• elk meat – 2 kg;
• carrots – 500 g;
• cilantro;
• one apple;
• potato tubers – 2 kg;
• fresh herbs to taste;
• onion – 1 kg;
• garlic – 2 heads;
• seasonings and salt to taste.

How to prepare shurpa in a cauldron:

1. Chop the elk meat into large cubes.
2. Place them in a cauldron with cold water
3. Chop 700 g of onion into rings. We turn carrot roots into sticks.
4. Into the boiling meat broth add carrots and onions.
5. After half an hour, place the tomato quarters into the cauldron.
6. Chop the remaining onion into half rings and add to the soup along with slices of bell pepper.
7. After 20 minutes, throw it into the dish small potatoes without cutting it.
8. Mix your spices, crushed garlic, chopped apple and salt. As soon as the potatoes have cooked for 15 minutes, pour the spice mixture into the broth.
9. All you have to do is wait 20 minutes and pour the dish into tureens.
   1. Melt lard in a frying pan until browned. We remove them.
   2. Place large pieces of lamb into a frying pan and fry in melted fat until brownish in color.
   3. Add onion rings. After 4 minutes, add the tomato quarters.
   4. After 7 minutes, add the bell pepper cubes. Simmer the dish for 17 minutes, and add carrots in the form of straws.
   5. Place the contents of the frying pan into a saucepan and pour in 3 liters of water. When it boils, add coarsely chopped herbs, all the spices, and salt.
   6. Let the dish cook for another 15 minutes. During this time, cut the peeled potato tubers into large cubes and add to the soup.
   7. After 20 minutes you can enjoy great taste rich hot shurpa.

Shurpa translated from Arabic means soup, simple dressing soup, common in eastern countries. There they call it differently: chorpa, shorpo, and sorpa. In the Balkans, the dish's homeland, it is known as chorba.

It is difficult to determine a single classic recipe. Real oriental shurpa has two varieties: made from pre-fried vegetables and meat, i.e. kovurma, and regular, without primary heat treatment ingredients - kainatma. The first recipe described is more common.

Real shurpa prepared in the East is different:

• increased fat content;
• an abundance of spices and herbs;
• the presence of traditional vegetables for soups also includes fruits - apples, quinces, apricots, plums.

The base of the dish is lamb broth, although poultry and fish can be used. Beef is used extremely rarely; recipes using it are more often used in Russia. This meat has less calories and is not as fatty, but it also has a different taste.

Ingredients

The proposed recipe is designed to prepare 10 servings.

Time required: 3 hours.

The calorie content of 100 g of soup is 120 kcal (lamb itself is 209 kcal), due to which shurpa is considered dietary dish. And the presence in lamb of B vitamins and many useful microelements makes it also useful.

The recipe calls for the use of the following products:

• lamb – 500 g;
• fat tail lard, which can be replaced with vegetable oil - 1 tbsp. l.;
• medium-sized carrots – 1 pc.;
• potatoes – 500 g;
• onions – 4 medium heads;
• tomato paste – 3 tbsp. l.;
• hot pepper (red) – 1 pod (to taste);
• bay leaf – 2-3 pcs.;
• greens – dill, cilantro, parsley, raikhon;
• drinking water (clean) – 3 l;
• salt.

Fans add:

Described additional products laid together with the rest of the vegetables, the tomato is peeled.

Mutton

Lamb is shurpa itself, its heart. Without quality meat, there will be no song that gourmets sing about this dish.

Quality meat young lamb has a light red color. The surface of the piece is covered with elastic white streaks of fat and has the characteristic appearance of granite. After heat treatment, the meat will be soft and juicy.

The dark color of the meat and the yellowness of the fatty veins clearly indicate the venerable age of the lamb. It's not worth taking. The cooked meat will not only be tough, but will also acquire a specific taste that may not appeal to everyone.

Technology

Historically, the recipe for the dish involves the use of a cauldron and open fire. However, it is permissible to use good cast iron pan With non-stick coating with a conventional gas or electric stove.

Cooking sequence (recipe):

1. The piece of meat is washed in cold running water, the fat is removed from it, and cut into pieces.
2. The pan is placed on strong fire, fat tail fat is added to it and melted. The surface of the dishes should be coated with this rendered fat. The resulting cracklings are removed with a slotted spoon.
3. Meat is added. It is kept on fire until a brown crust forms. To ensure uniform frying, turn the pieces over with a slotted spoon.
4. Vegetables are peeled and coarsely chopped. Potatoes - in cubes, carrots - in circles, onions - in rings.
5. Vegetable slices are sent to the dishes and seasoned tomato paste. The contents of the cauldron are mixed, the gas is reduced. The future shurpa is stewed for 15-20 minutes.
6. Then vegetable stew and the meat is filled with water. Add red pepper to the bowl. The soup is salted and brought to a boil. Afterwards the fire should be reduced. The recipe requires keeping the cauldron on the fire for another 1 hour.
7. A few minutes before the end of cooking, add bay leaf and finely chopped herbs.

Decor

Shurpa is generously sprinkled with freshly chopped herbs and served in deep plates (bowls). The meat is placed in the center of the dish, covered with vegetables and only then poured with broth.

Sour cream is usually served for dressing, but connoisseurs prefer to do without it. Shurpa is the aroma of lamb and herbs, and dairy products will add their own special touch.

The taste of lamb is perfectly revealed in combination with good dry red wine and warm pita bread.

In contact with

A hearty first course perfect for home-cooked dinners. It has unique taste qualities and perfectly saturates for the whole day. A very thick soup with plenty of greens is prepared from different varieties meat. Traditional recipes Shurpa soup involves the use of fat-tailed lamb - it is this that gives that unique meaty flavor for which the first dish is loved all over the world. The meat must be well boiled.

The five most commonly used ingredients in recipes are:

For shorba you only need potatoes, carrots and onion. Potato tubers are boiled in broth and are often served separately from fish soup and meat pieces as a side dish. The onion and carrots are fried in melted fat or butter. Be sure to add chopped herbs: basil, cilantro, parsley, dill, cumin. How more spices and spices, the better the food will turn out. Some recipes recommend adding pieces of apples, quince, and apricots to other ingredients. Arabic soup is served hot. It is eaten with pita bread or flatbread.

Shurpa, which is very popular in Crimea, is also known throughout the world under other names - chorpa, chorba, shorpo, sorpa. The recipe for shurpa is one of the most ancient. It consists of the best and most selected products - fresh fatty meat, vegetables and fruits, aromatic spices and herbs. Shurpa is prepared in many countries. In Crimea you can taste this dish in many cafes and restaurants.

In Central Asia, shurpa is considered medicinal dish. With its help, diseases such as rheumatism, tuberculosis, and anemia are treated. Shurpa cooked on lean meat useful for women after childbirth, as well as for anyone who has undergone surgery. Shurpa with added hot spices increases male strength and helps with hangovers.

There are a lot of recipes for making shurpa, we have selected only the best of them.

What products are needed to prepare shurpa?

The most basic ingredient is lamb. It is this that gives the soup the necessary richness and taste. To prepare shurpa, use the loin (back part) and brisket. Ribs are also sometimes used, but it should be remembered that they provide good richness, but there is not enough meat in them.

If there is not enough fat in the meat, you will need to add it to the soup. interior or tail fat (added during frying of all ingredients). IN small quantities allowed to use vegetable oil. Sometimes, instead of lamb, beef, poultry, fish, venison, and hare are used. Only pork is never used to prepare shurpa.

Traditionally, onions are used as vegetables for preparing shurpa. carrots and potatoes. In the old days, when potatoes were not yet grown, turnips were put in the soup. Nowadays it is rarely used, and then only to give more rich taste broth. After cooking, the turnips are taken out and thrown away. Over time, the recipe for shurpa was improved - they began to add it to the soup. hot and bell peppers, tomatoes.

In addition to all the listed ingredients, shurpa is sometimes added chickpeas, lentils, homemade noodles, corn, cereals.

An obligatory component of any shurpa is spices and herbs. Sour fruits are often added to shurpa - plum, quince, dried apricots, apples. Spices are a must hot and black pepper, coriander. Many people already use it for cooking. ready-made kits spices for shurpa or pilaf. At the very end of cooking, add to the soup a large number of greenery - cilantro, dill, green onions, parsley and basil.

How should you prepare shurpa?

There are two main ways to prepare this dish: by boiling and by frying. In the first case, lamb and vegetables are boiled in a saucepan over low heat. In the second case, lamb and vegetables are fried in a cauldron, and then filled with water and kept until the required degree of readiness. If you don’t have a cauldron, you can use the universal method - fry the meat and vegetables in a frying pan, and then pour everything into a saucepan, add water and cook until tender.

Vegetables for soup should be cut coarsely: potatoes and carrots are sometimes cut in half, tomatoes into 3-4 parts, small root vegetables are left whole. The legumes are soaked in advance.

Spices are added to the soup at the beginning of cooking so that their aroma permeates the meat, and salt is added at the moment when the meat is ready.

Boiled shurpa recipe

To prepare shurpa, prepare:

• 500 g lamb
• 300 g onions
• 300 g carrots
• 300 g turnips
• 2 potatoes
• 2 fresh tomatoes
• 2 bell peppers
• 1 sour apple
• 1 hot pepper
• Coriander, cumin, sugar, salt - to taste
• Basil, parsley, cilantro - to taste

To prepare the soup you will need a saucepan with a thick bottom. Pour 3 liters of water into it, lower the meat (previously cut into thick pieces), put it on medium heat and bring to a boil. Remove the foam, add salt, cumin, coriander and reduce the heat. Then add the onion cut into rings and cook over low heat for 30 minutes. Then add turnips, potatoes, carrots, hot peppers and cook for another 40-50 minutes over low heat.

Tomatoes are scalded with boiling water, immersed in cold water and peeled, added together with chopped slices sour apple and sweet pepper. Cook for another 10-15 minutes. Add sugar and salt to taste. Place meat and vegetables on a dish, pour the soup into bowls, add finely chopped herbs to each bowl and serve with fresh flatbread.

Try this and others delicious dishes Crimean cuisine you can do amazing .

Recipe for shurpa in a cauldron