Shurpa is one of the most famous soups in the whole world, known since biblical times (Genesis 25:29-34); the history of the recipe goes back to the East. It has many names, such as shorpo, chorpa, sorpa. Traditional shurpa is made from lamb, just like. Its main cooking features are the pre-frying of meat and vegetables, as well as the use of a variety of herbs and spices in large quantities.

Often experimenters come up with the most unexpected solutions in cooking. For example, from beef, pork, chicken and even fish. The main distinguishing feature of this dish is its significant fat content; for those who are not delighted with this, you can prepare a leaner one from chicken fillet. Having tried it at least once, sooner or later nostalgia will come over you and you will want to plunge into the aroma and taste of this unforgettable soup.

Ingredients:

• Lamb ribs - 1.5 kg.
• Potatoes - 5 pcs.
• Red onion - 3 pcs.
• Carrots - 4 pcs.
• Sweet pepper - 3 pcs.
• Tomato - 3-6 pcs.
• Hot chilli pepper - 1 pc.
• Garlic - 1 head
• Chickpeas (if not, don't add)
• Khmeli - suneli - 1 tbsp. l.
• Allspice peas
• Bay leaf.
• Salt - to taste.

Cooking method:

We buy all the necessary products and get started.

Tip: Chickpeas need to be soaked in water for a day.

Place the meat in a pan with cold water, add one carrot, one onion cut in half and put it on the fire.

When boiling, remove the foam, cook for 1.5 - 2 hours.

After 2 hours, catch and remove the carrots and onions from the broth.

Cut the vegetables: carrots into slices, potatoes and bell peppers into slices, onion into half rings. Peel the tomatoes and cut them into slices, and the hot pepper into slices. Then add chickpeas and carrots to the broth.

After 5 minutes, add sweet pepper, and after 7 minutes, hot capsicum, peeled and finely chopped garlic.

Then immediately add the potatoes and cook for 5 minutes.

Now we lower the tomatoes, onions and finely chopped greens.

Cook for 3-5 minutes and remove from the stove. Bon appetit.

Pork recipe in a slow cooker

Ingredients:

• pork - 400 gr.
• tomato paste - 50 gr.
• onion - 2 pcs.
• tomatoes - 3 pcs.
• bell pepper - 1 pc.
• carrots - 1 pc.
• garlic - 2 pcs.
• potatoes - 4 pcs.
• herbs, spices to taste.

Cooking method:

To prepare this recipe, first we need to cut the onion into half rings, put it in a slow cooker and set it to stewing mode.

Follow the onion with the meat; while it is cooking, chop the tomato.

Cut the sweet bell pepper.

Grate the carrots and, together with the peppers and tomatoes, let them cook for 1 hour.

Then we cut the potatoes, send them to the soup and add spices to taste.

Keep it in simmer mode for 10 minutes and the Shurpa is ready. Bon appetit.

Delicious beef shurpa with potatoes

Ingredients:

• Beef ribs - 1 kg.
• onion - 2 pcs.
• carrots - 4 pcs.
• sweet bell pepper - 4 pcs.
• tomato - 1 pc.
• garlic - 5 cloves
• tomato paste - 1 tbsp. l.
• seasonings to taste
• bay leaf - 2 pcs.
• greens - for serving

Cooking method:

Place the ribs on the bottom of the pan, fill with water, throw in one peeled onion and put on the stove for 2 hours. After the water boils, do not forget to remove the foam.

Prepare all vegetables for cutting. Peel the potatoes.

After 2 hours, when everything is chopped, add randomly chopped onions and carrots (the whole onion can be removed from the broth).

After 15 minutes, add chopped bell peppers, potatoes and spices to taste.

When serving, crumble the herbs and enjoy your meal.

Classic chicken soup

Ingredients:

• Chicken - 1 kg.
• onion - 1 pc.
• seasonings to taste
• bell pepper - 1 pc.
• tomatoes -2 pcs.
• carrot
• green beans (optional)
• potatoes - 5-6 pcs.
• noodles (optional)

Cooking method:

Place the chicken on the bottom of the pan and cook for one hour.

Chop the peppers, carrots and onions. And we also send it into the broth, along with the green beans.

After 15 minutes, add the tomato, potatoes and cook until tender.

Add noodles, spices and herbs.

Bring the noodles to readiness, turn off the heat and serve.

In a cauldron on a fire

Ingredients:

• Lamb - 800 gr.
• onions - 3 pcs.
• carrots - 2 pcs.
• tomato - 2 pcs.
• bell pepper - 2 pcs.
• potatoes - 5 pcs.
• greens - parsley, green onion, cilantro
• spices - cumin, red pepper, coriander, black pepper, salt and refined sunflower oil.

Cooking method:

1. To cook this recipe, we need to get out into nature and, of course, make a fire.
2. Set up a cauldron, put in pieces of chopped meat, and fry it.
3. While it is fried, chop all the vegetables: onions, carrots, tomatoes, bell peppers, potatoes, and we will chop the greens at the end.
4. Place onions on top of the fried meat, after 5 minutes carrots, without disturbing.
5. After 15 minutes, add sweet peppers, then after 5 minutes, tomatoes.
6. Add seasonings to taste, add potatoes, add water and cook.
7. After the potatoes are cooked, chop the greens and add them to the soup.
8. Remove from the fire, let it brew a little and enjoy your meal.

Video about cooking shurpa in Uzbek from Stalik Khankishiev

Of course, you may not agree, but this dish is considered the most beloved in Central Asia. Not pilaf, not lagman and not kabob, but shurpa, which in its popularity and practicality has left far behind almost all dishes of the national cuisine.

Bon appetit!!!

Hearty, hot and aromatic shurpa soup made from vegetables and beef is what you need for a wonderful lunch!

Beef shurpa turns out rich, thick and rich in taste.

• Beef - 1 kg
• Onions (Medium) - 2 pcs.
• Bell pepper (Medium) - 2 pcs.
• Tomato (Can be replaced with tomato paste.) - 4 pcs.
• Cilantro - 2 bunches.
• Garlic - 5 teeth.

Wash and cut the beef into large pieces. Place the pieces of beef in a saucepan and fill with cold water and place on the stove. Skim the foam from the meat. Close the lid and cook for 1.5 hours over low heat.

Cut the onion and bell pepper into small cubes. When the meat separates from the bones, add chopped vegetables to them.

Grate the tomatoes and add them to the soup to cook.

When the contents of the pan boil, add salt, pepper, and garlic to taste. Reduce heat, cover halfway with a lid and leave to simmer for 30 minutes. At the very end, add finely chopped herbs.

Beef shurpa is ready! Bon appetit!

Recipe 2: Uzbek beef shurpa (step-by-step photos)

If you wish, add some dried fruits to the main list of ingredients: prunes, dried apples or dried apricots. This will make your soup even more interesting in terms of taste and aroma. In addition, instead of regular water, you can use pre-cooked vegetable broth to cook meat broth.

• Beef 350-400 g
• Water (purified boiled) 2 l
• Potatoes 400-500 g
• Onion 1 pc.
• Carrots 1-2 pcs.
• Tomato 1 pc.

Additionally:

• 50 ml tomato paste;
• 25 ml sunflower oil;
• 7 g ground black pepper;
• 7 g coriander;
• 6 g cumin;
• 2 – 3 cloves of garlic;
• 25 g of dried herbs (cilantro, parsley, dill).

Peel the onion and cut into rings or half rings.

Remove the skin from the carrots and cut into large cubes.

Peel the potatoes, wash them and cut them into four or five pieces.

Wash the meat thoroughly, remove excess fat and tendons.

After that, cut it into fairly large portions.

Cut the tomato in half and cut into slices or three on a coarse grater.

Cut the garlic into slices or grind in a blender.

Place the meat in a saucepan and add boiled water.

Place the pan over high heat and bring the liquid to a boil.

Using a slotted spoon, skim off any foam that appears, then reduce the heat to medium-low.

Cook the broth until the meat can be easily pierced with a knife.

After this, remove it from the heat and strain through a fine sieve. Let the meat cool slightly, then return it to the strained broth. Place the pan back on the stove and bring the soup to a low simmer.

Add the potatoes and let them cook until tender.

Pour sunflower oil into a frying pan, add prepared onions.

Place the pan over medium heat for about three minutes.

After this, mix the onion mass and add chopped carrots to it.

Cover the pan with a lid and simmer the mixture for about seven minutes.

Check the carrots for softness, then add the tomatoes to the pan.

Simmer the roast a little more, pour in the tomato paste and mix the mass thoroughly.

Add one ladle of meat broth and heat, stirring, for another three to four minutes.

Immediately after this, pour the prepared roast into the soup. Bring the broth to a low boil, add the prepared garlic. Pepper and salt our brew, add the remaining seasonings and dried herbs.

Close the pan with a lid and cook our shurpa for about five to seven minutes.

After turning off the stove, let the soup brew a little. That's all, your amazingly tasty beef shurpa is completely ready!

Recipe 3: beef shurpa at home

• Beef on the bone - 1000 gr. (there should be a lot of meat)
• Potatoes - 6 pcs. (medium size)
• Carrots - 1 pc.
• Onions - 2 pcs.
• Tomatoes - 3 pcs.
• Bell pepper - 1 pc.
• Greens - 1 bunch
• Salt to taste
• Ground black pepper to taste
• Allspice and black peppercorns - 4-5 pcs.
• Bay leaf - 2-3 pcs.
• Garlic - 3 teeth
• Spices (cumin, coriander, chili pepper) to taste

First you need to cook the broth because this is the longest stage of our preparation. Pour water over the meat on the bones and let it cook. After you have skimmed off all the foam and the broth has boiled, reduce to low (so that it barely simmers) and cook for about three hours.

During this time, the meat will be well cooked and will easily separate from the bone.

While the broth is cooking, you will have time to prepare all the other ingredients. The main feature in preparing vegetables for this soup is that the cutting is done in large pieces; some vegetables can be added whole.

Chop the onion into large half rings. Carrots either in large circles or bars. Potatoes, if they are not large, can only be cut in half. Place vegetables in boiling broth. Also add peppercorns at this stage.

After boiling for five minutes, add the pepper, cut into large cubes, into the broth. Once the soup returns to a boil, reduce the heat until the simmer is low—barely noticeable.

When the vegetables are almost ready, after about forty minutes, add the tomatoes cut into slices into the pan. Salt, add cumin, about a teaspoon. Boil everything at moderate boil for 10 – 15 minutes.

At the last stage, add chopped garlic and herbs, bay leaf, ground black pepper and other spices. Simmer for five minutes, and leave to brew for another 10 to 15 minutes on the stove turned off. The dish is ready, bon appetit!

When serving, sprinkle with additional fresh herbs; parsley and cilantro are good for this.

Recipe 4, step by step: beef shurpa soup in a cauldron

• beef meat 400-500 grams
• 3 large potatoes
• 1 eggplant
• 1 zucchini
• 2 carrots
• 1 sweet pepper
• 1 medium onion
• 8-10 medium tomatoes
• 2 cloves garlic
• greens: dill, parsley, cilantro
• vegetable oil 50 grams
• ground black pepper
• bay leaf 2 pieces

First, we need a cauldron to prepare our beef shurpa. I have a 5 liter cauldron. Cut our meat into small pieces. We fry our meat directly in a cauldron with the addition of 50 grams of vegetable oil. Fry until golden brown with the addition of ground black pepper to taste.

While the meat is fried, peel and coarsely chop the onion, pepper, and carrots. Under no circumstances should you grate carrots. Cut the carrots into large oblong pieces. Let's prepare our tomatoes. We put the tomatoes in boiling water and then remove the skin from them. We cut our tomatoes into four parts, freeing them from their “butts”. When our meat is fried, add coarsely chopped onion.

Add the prepared sweet pepper, cut into large pieces. I took a large, red, “meaty” pepper. If you bought pepper at the market, then before throwing the pepper into the shurpa you need to taste it. It is possible that it grew next to hot pepper and could have been pollinated. Such pepper will be bitter, I have encountered this more than once. Don’t be afraid that the pepper is coarsely chopped; it will still boil during the cooking process.

Add coarsely chopped carrots. Shurpa differs from other first courses precisely in the large cutting of vegetables.

Add our tomatoes without skins and “butts”, cut into four parts. The skin will come off the tomato and curl into tubes if we don’t remove it. Fill it all with water and continue preparing our beef shurpa. I didn't add a lot of water, only 1.5 liters. My cauldron is not big, only 5 liters, but I have a lot of food prepared.

We cook our shurpa for another 20 - 30 minutes. You can even cook until the carrots are ready, they take the longest to cook for us. In the meantime, our shurpa is cooking, preparing our eggplant and zucchini. Peel the eggplant and chop it. We do the same with zucchini. My zucchini was young, so I didn’t peel it, I cut it with the skin.

When our carrots are almost ready, salt our shurpa and add chopped zucchini. I added 1.5 teaspoons of salt. This was enough for me, but my wife added some more to her plate.

Add peeled and chopped eggplant. While our vegetables are cooking, we will prepare our potatoes. To do this, we will clean and cut it into pieces. We try to make the pieces similar in size to our carrots, but this is optional.

Add our prepared potatoes. We add potatoes only when all our vegetables have already been cooked. While our potatoes are cooking, prepare the greens. Shurpa without greens is not shurpa, so we take a small bunch of dill, a small bunch of parsley and a sprig of basil. Wash it all well and cut it into pieces. Next, we clean our garlic and chop it too.

About 5 minutes before our beef shurpa is ready, we add chopped herbs, garlic and two bay leaves. You can add more greens, as you like. Greens can also be added fresh to a plate with shurpa. This is who likes it.

This is what our beef shurpa looks like. The shurpa turned out thick, rich and very tasty. You can serve shurpa with mayonnaise, or without mayonnaise.

Recipe 5, classic: beef shurpa soup

Classic shurpa is a thick, rich soup, which is prepared mainly with meat, a lot of vegetables, herbs and spices. Shurpa is a fairly fatty soup, but beef is also welcome. In addition to meat, shurpa is even cooked from fish, well, this is a completely different option. Also, fruits are sometimes used to cook shurpa - apples, quinces or plums; these fruits perfectly complement the soup and give it a special piquancy. Greens are added to the shurpa according to your taste, it can be cilantro, dill, parsley, basil, etc. So, let's go to the kitchen, prepare the entire set of products and cook a very tasty soup for lunch - shurpa.

• Water 1.2 l
• Beef 600 g
• Sweet green pepper 180 g
• Potatoes 360 g
• Carrots 100 g
• Onion 90 g
• Garlic 2 cloves
• Dill to taste
• Tomato paste 1.5 tbsp.
• Vegetable oil 60 ml
• Tomatoes 150 g
• Ground paprika 1 tsp.
• Salt to taste
• Ground black pepper to taste

First, put a pot of water on the stove and let it come to a boil. Rinse the beef well under cool water, dry it, cut the meat into medium pieces. Peel the onion and cut into medium-sized cubes. At the same time, place a frying pan on the stove and heat it with vegetable oil. Place the prepared ingredients into the pan and fry for five minutes.

Next, add the carrots - peel, rinse, and cut into large pieces. The number of vegetables can be increased at your discretion. Cook carrots with onions and meat for a few more minutes.

Next add the sweet pepper cut into pieces into the frying pan. Pepper can be taken in different colors - as desired. You can also add a little chili pepper; this option will be preferable for spicy lovers.

Place the fried vegetables and meat into a saucepan.

Add large pieces of peeled potatoes. Potatoes can also be fried in vegetable oil if desired.

Next add chopped tomatoes and tomato paste.

Pour water into the pan, which was first set to boil. Mix boiling water with vegetables and meat, add all the spices to your taste. Cook shurpa for an hour.

At the end, press a couple of cloves of garlic and add herbs to taste.

Very tasty and aromatic. Bon appetit!

Recipe 6, simple: how to cook beef shurpa

Beef shurpa, recipe with photos of a hearty and incredibly tasty first course at home. Shurpa is prepared using different meats, most often beef, veal or lamb, sometimes poultry - turkey, chicken.

Vegetables are cut very large and cooked together with meat, which is very convenient, since it does not require special attention from the housewife, despite the length of cooking. So watch carefully how beef shurpa is prepared; the recipe with photos at home is described below.

• beef (boneless) – 850 gr.;
• onions – 250 gr.;
• carrots – 300 gr.;
• potatoes – 300 gr.;
• cherry tomatoes – 250 gr.;
• parsley, cilantro – 100 gr.;
• bay leaf, suneli hops, salt, vegetable oil.

Heat refined vegetable oil in a thick-bottomed soup pan. Add the coarsely chopped onion and fry until translucent for 5-6 minutes.

Cut the boneless beef into large cubes about 5 centimeters in size. The veins and films can be left, as during long cooking they will become soft.

Place the meat in the sautéed onion and quickly fry until it is lightly crusted.

Now add carrots cut into large cubes and fry them together with beef and onions.

We peel the potatoes. Cut large tubers in half, leave small ones whole, add potatoes to the pan.

Place whole cherry tomatoes into the soup. You can use regular tomatoes, cut them into 2-4 parts.

Boil 2 liters of water in a kettle, pour it into the pan so that the boiling water completely covers all the products. Add salt to taste, 2-3 bay leaves, 2 teaspoons of suneli hops.

Bring to a boil, close tightly, and turn the heat to minimum. Cook for 2 hours, at the end we take out a piece of beef, try it, if the meat has become soft, then you can remove the dish from the stove and add herbs.

Finely chop a large bunch of parsley and cilantro, put it in a saucepan, close the lid tightly again, and cover the beef shurpa with a towel. And leave for 30 minutes - 1 hour.

Serve hot, season with freshly ground black pepper. I hope you liked my recipe with photos of homemade beef shurpa and you will prepare it for your family.

Recipe 7: Rich beef shurpa (step by step)

Today we have not quite ordinary shurpa, but with pre-fried vegetables and meat, and it turns out more rich and tasty. So, I present: beef shurpa, a step-by-step recipe with photos at home is attached. It is advisable to cook this dish in a cauldron or thick-walled container so that it does not burn.

• Beef on the bone – 400-500 g;
• Onion – 3 pcs.;
• Carrots – 3 pcs.;
• Potatoes – 5 pcs.;
• Bell pepper – 1 pc.;
• Eggplant – 1 piece;
• Tomatoes – 2 pcs.;
• Vegetable oil for frying;
• Salt to taste;
• Cold water – 2 l;
• Ground black pepper – ½ tsp;
• Ground red pepper – ¼ tsp;
• Coriander – ¼ tsp.

Wash the meat well to avoid any small bones and dry it.

Pour vegetable oil into a cauldron, heat it up and start frying the meat until golden brown.

Peel the onion, cut into pieces or half rings, as you like. Place it to fry with the meat.

Prepare the carrots (peel and wash), cut one and a half carrots into large pieces, grate the remaining half. Add carrots to the onions when they turn golden. Don't forget to stir constantly.

Prepare the potatoes by cutting them into halves. Add to roast and continue cooking.

Remove the seed box from the pepper, wash it, and cut into narrow strips. Wash the eggplant and cut into pieces about 2.5 cm. Place the vegetables in a cauldron.

Wash the tomatoes, cut into pieces, and add to the rest of the vegetables. Add spices, salt, stir.

When the roast is well fried, add cold water.

Bring the soup to a boil, reduce the heat and cook the shurpa for 2-2.5 hours until the meat becomes soft.

Pour the finished beef shurpa into deep bowls, sprinkle with chopped herbs on top.

Recipe 8: Uzbek-style veal shurpa (with photo)

We offer a restrained version of Uzbek shurpa - not too fatty, made from veal pulp. Shurpa according to this recipe turns out to be unusually aromatic, tasty and satisfying. Try it, you will definitely love this oriental soup.

• beef 400 g
• potatoes 5 pcs.
• onions 3 pcs.
• carrots 2 pcs.
• chickpeas 100 g
• bell pepper 1 pc.
• vegetable oil 30 g
• bay leaf 2 pcs.
• seasoning for meat to taste
• cumin (jeera) 1 chip.
• salt to taste
• dill 2 tbsp.
• parsley 2 tbsp.
• tomato 2 pcs.
• ground black pepper to taste
• water 500 ml

Chop the carrots coarsely into circles or semi-circles and add them to the pan. Pour in hot water and add chickpeas. Cook everything over low heat for about an hour.

Recipe 9: beef shurpa in a slow cooker

Beef shurpa, the recipe for which can be seen below, is a very simple dish. It is not difficult to prepare, but it simply cannot turn out tasteless. But you will need a kilogram of good meat and high-quality fresh vegetables, as well as more herbs and spices: dill, parsley, cilantro, black and red pepper or paprika.

Beef shurpa recipe for cooking in a cauldron or in a slow cooker.

• 1 kg of beef or lamb;
• 1 onion, diced;
• 2 cups chopped carrots;
• 1 bell pepper, diced;
• 2 cups chopped tomatoes (without peel);
• 8 small potatoes;
• ½ bunch of fresh chopped parsley;
• 5 cloves of garlic;
• 1 teaspoon paprika;
• 1 tbsp. spoon of black pepper;
• salt - to taste;
• oil for frying.

Prepare all the ingredients for the recipe. Wash a piece of meat (it is better to take lean beef with bones, ideally ribs with meat). Pat the meat dry with napkins and cut into cubes approximately 3x4 cm. Peel and cut the vegetables as you are used to. I cut onions into cubes, carrots into rings, tomatoes (I use cherry ones) in half, potatoes (I use young ones) - I don’t peel them, I just wash them well with a brush.

Add a little oil to a preheated pan and fry the onion until golden brown.

In a multicooker, use the “Frying” (“Baking”) mode for 30 minutes.

Add the meat to the pan and cook, stirring frequently, until the pieces are golden brown on all sides. Sprinkle everything with paprika, pepper and salt to taste.

Add 3 quarts of water to the saucepan and simmer the soup over low heat for at least 60 minutes. Next, add carrots, tomatoes and bell peppers, stir and continue cooking on low for about 20 minutes.

As for cooking in a multicooker, switch to the “Stew” mode and continue in this program until the end of cooking. Time is the same. Add hot water to the multi-pan.

Add potatoes and fresh chopped herbs to the saucepan. Let the soup simmer until the potatoes are cooked through (25-30 minutes).

Stir and taste the dish, adding more salt if necessary.

Serve the beef shurpa immediately while it is hot. Add white bread or pita bread. Bon appetit!

Recipe 10: simple beef and vegetable shurpa

• 800 g beef on the bone
• 2 sweet peppers
• 2 carrots
• 4 medium potatoes
• 4 tomatoes
• 2 onions
• greens, salt

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What is shurpa? First of all, this is a very tasty dish of oriental cuisine. It is prepared in Central Asia, Turkey, the Balkans, and Moldova (chorba). There are also other names: chorpa, shorpo, sorpa. Everywhere they cook it differently and there are a huge number of recipes.

There are recipes where meat and onions are pre-fried, and others where they are boiled immediately.

In Turkey, chorba is a very popular lentil soup.

There are recipes where young fruits are added - apples, plums, quince. If I have quince, I always add it too, and the shurpa with the addition of quince turns out very tasty. Potatoes were only brought to Europe in the 15th century. And in the east, Quince was replaced by potatoes. I also sometimes add apples, they add a pleasant sourness.

I learned to cook it in Uzbekistan. All the dishes are there to choose from. One tastes better than the other.

And what is it like shurpa! She never gets bored. I always want to cook and eat it. All the ingredients are so balanced in it, it is so tasty that it is better to cook it once and try it than to talk about it for a long time.

I will share with you a recipe that my friend taught me, she is Uzbek, we worked together. I have never looked anywhere else for other recipes. What for? They do not seek good from good. My family is already accustomed to this dish; in our house it is everyday food, just like borscht and noodles.

I just alternate dishes and that's it. But if we have guests, and they came to our place for shurpa, then we ourselves remember all our first sensations when we tried it. It's rare to hear so many enthusiastic words.

Uzbek shurpa - a classic recipe

We will need: (for 3-4 large servings):

• lamb (and preferably only lamb) on the bone, with a piece of tail fat - 400-500g.
• chickpeas “mutton peas” - 1 cup
• potatoes - 2 pieces
• carrots - 1 large
• tomatoes -2 medium (or tomato paste)
• bell pepper -2 medium, color does not matter
• red capsicum
• onion - 2 heads
• spices: cumin, basil, cilantro, parsley, dill, rosemary
• salt, ground black pepper, bay leaf

Preparation:

1. The night before, you will need to rinse thoroughly and then pour cold water over the chickpeas.

2. I start preparing shurpa in the morning of the next day, and it takes a long time to prepare, 3-3.5 hours. Therefore, plan your time.

3. Pour cold water into a saucepan and put the meat in it. It is advisable to have fresh meat, but if you defrost it, do so only naturally, without the help of a microwave. You don’t need to pour a lot of water, just enough to cover the meat a little.

4. The meat will begin to heat up and foam will appear on the surface of the water; it will need to be skimmed off. Shoot. until the meat boils. As soon as it boils, you need to remove the meat with a fork and put it on a plate. Drain the water and wash the pan. The fact is that it is impossible to completely remove the first foam, no matter how hard we try. And we won’t be able to achieve a clear broth.

5. Pour clean cold water again and put the meat there. Pour 3 liters of water. Let it boil, skim off the foam, which will be easy to remove, close the lid, and put on low heat. The meat will cook for at least two hours. Since the meat is on the bone, everything should be cooked very well.

6. After two hours, rinse the soaked peas, which have doubled in volume, again in running water. Drain the water and put the peas in the pan and stir. The peas will cook for about 40 minutes, no less. Together with the peas, put the onion, chopped into large pieces, into the pan, or even better, put the small onions whole.

7. If the water has boiled over while cooking meat, now is the time to add it. Then it is not recommended to add water. Expect it to cook for another 1.5-2 hours. Those. same as meat, so add water according to this calculation. Shurpa is a fairly thick dish, so it is not advisable to overfill it. See how much has boiled away, if it’s 1 liter, then add 0.75 ml, if it’s 2 liters. then you need to add 1.750 ml.

8. Let it boil and turn down the heat. The broth should not boil, just boil until it gurgles a little. This will allow us to achieve a clear broth.

9. During this time, coarsely chop the vegetables, potatoes into 4-6 pieces, carrots and peppers are also larger. Vegetables should be cooked, not mushy.

10. After 40 minutes, try the peas, they should be ready. Add carrots and potatoes when the peas are completely ready. Also at this time add a piece of red hot pepper and cumin (cumin), and a sprig of rosemary. Then we add salt and do not close the lid, we control the boiling.

11. Scald the tomatoes with boiling water, remove the skin from them, and also chop them coarsely. After 10 minutes, after the potatoes and carrots, add tomatoes and bell peppers to the shurpa. If the tomatoes are not red and hard, then they should be placed along with the potatoes. Or you can do without tomatoes and put

12. We take out the meat, remove the bone, cut the meat into portions, and put it back into the pan.

13. Cook for another 20 minutes, add all the remaining chopped herbs, bay leaf and ground black pepper. Let's taste the salt.

14. After 7-10 minutes, turn off the gas, close the lid and let our dish rest. During this time, chop the green onions.

15. Pour the shurpa into deep plates and sprinkle with green onions. It is better not to use sour cream and mayonnaise. There is no point in mixing in unnecessary flavors. Best served with lavash.

It turned out to be nutritious and tasty, and very healthy. Please note, only from natural products, without adding oil. This is how shurpa is prepared in Samarkand.

P.S. When you cook it, do it with soul and mood. For those who will eat this dish with you today, let it be not only food, but also a kind of “medicine”.

Bon appetit!

Lamb shurpa is a delicious meat soup with vegetables in a fatty, rich broth. Its name comes from the Arabic “shorba” or the Turkic “chorba”, that is, soup. Shurpa is one of the most common dishes in the Muslim East. A little later, the recipe migrated to Central Asian cuisine, the Balkans and Moldova. This is a thick soup with a lot of fresh vegetables that are minimally cooked. Avicenna also recommended eating shurpa as a medicine for many ailments. To this day, in Uzbekistan, colds are treated with shurpa, adding various herbs, spices and herbs to it. The benefits of the soup are explained by the concentrated hot meat broth with vegetables.
There are so many recipes for lamb shurpa! This soup is prepared in ovens, on a fire, in the oven. But how does the oriental classic shurpa differ from any other meat soup with the same lamb or beef? Firstly, all ingredients for shurpa are cut very coarsely. Secondly, the broth is cooked on pre-fried fatty meat, so the soup turns out to be very high in calories. Thirdly, the soup must be sour (in one translation, “shurpa” means “sour”). The classic recipe calls for fresh tomatoes, but sometimes fruits like quince or plum are used. In addition, various spices can be added to shurpa according to taste: cumin, cilantro or coriander, red pepper, etc. But you should not mix several spices at once, so as not to overwhelm the taste of lamb and vegetables. To enhance the medicinal properties, hot pepper is added, only it is not cut, but placed whole in the broth during cooking, and then removed.

Lamb is perhaps the most favorite meat of all Muslims. This meat is very healthy, environmentally friendly, aromatic and tasty. But there are options with beef meat (we’ll look at the beef shurpa recipe a little later), and even with poultry meat (for example, duck). The meat is used on the bone. The bone will make the broth richer, but in the soup it is more pleasant to taste the meat without bones. In general, preparing shurpa is a creative process. We will prepare the soup according to a simple classic recipe - with lamb and coarsely chopped vegetables. At home, shurpa is prepared in about 1-1.5 hours. This dish is cooked for a large company or family. I offer you a recipe with a photo for your convenience and viewing pleasure.

Ingredients (for a 3 liter saucepan):

• 700 g lamb on the bone;
• 0.5 kg of potatoes;
• 1 large bell pepper;
• 1 large onion;
• 2-3 medium tomatoes;
• 1 tbsp. tomato paste;
• dill or parsley;
• 3 cloves of garlic;
• 2 bay leaves;
• salt, pepper to taste;
• lamb fat tail or a little vegetable oil for frying;
• 2 l. water;
• red pepper (optional).

Homemade lamb shurpa recipe

1. We start our step-by-step recipe with lamb. We wash the meat on the bones and blot off excess moisture with napkins. A leg of lamb is best, but ribs, neck or brisket will also work. For soup, pieces of meat are taken that contain a lot of connective tissue. The Uzbek recipe uses lamb, but if that is not available, beef will do just fine.

2. Fry the meat pieces in a saucepan (saucepan or saucepan with a special non-stick coating, but not enameled) in vegetable oil until slightly browned on both sides. And so that the crust sets quickly, and at the same time the meat juice does not have time to stand out (the finished meat should be juicy and soft), fry it over high or medium-high heat.

A little secret: so that the vegetable oil splashes less when we put pieces of meat into the pan, sprinkle a little salt on the oil.

3. Now carefully pour cold water into the pan. Water for shurpa should be soft and clean. Take still mineral water or pass regular water through a filter.

4. Boil the lamb until cooked. To make the water boil faster, place the pan on high heat and then turn it down. Cook the meat at a low simmer so the broth remains clear. We don’t add salt to the broth! We'll add salt later to the soup. Carefully remove the foam on the surface with a slotted spoon so that not a single particle mixes with the broth.

5. Cooking lamb takes an average of 30 minutes, but the cooking time depends on the age of the meat. It's better to try a piece to make sure it's ready. In the classic recipe, in the finished soup the meat remains on the bone (although it is initially chopped into portioned pieces). But if you don’t like taking bones out of the soup, you can remove them. We take the cooked meat out of the broth, transfer it to a bowl and cool. It is better to cover it with a lid so that it does not air out.

6. While the meat is cooking, coarsely chop the carrots. This way it will add maximum flavor and nutrients to the soup. The width of the circle is approximately 5-6 mm. It is important to put the carrots in the soup as early as possible so that they have time to cook, so we transfer them to the broth first.

7. We also cut the potatoes coarsely (I cut them into 2 parts). If the tubers are small, you can put them whole in the shurpa.

8. Add potatoes to the broth for shurpa.

9. Separate the cooled meat from the bone and also chop it into large pieces.

10. Place the chopped meat back into the soup.

11. Cut the onion thickly into quarter rings. To prevent your eyes from watering when slicing, soak your knife in cold water. Another way is to chew something while you peel and cut. Regular onions can be replaced with red onions.

12. Place the onion in the pan. Boil everything until the potatoes are half cooked.

13. While the shurpa is cooking, we clean the bell pepper from hot seeds and white fibers. Chop coarsely like other vegetables. The appearance of the pepper is not so important, the main thing is its aroma.

14. Remove the stalk from the tomato and chop it. It is not necessary to remove the skin.

15. Add tomatoes and peppers to the soup.

16. How to prepare not just rich, but also beautifully colored broth? Just add tomato paste to it.

17. Salt and pepper, add bay leaf. We take black peppercorns. You can grind it yourself or take ready-made ground. Since shurpa is a medicinal soup, the presence of spices in it is welcome. If desired, add coriander or fresh cilantro, basil, cumin and other seasonings to our soup. It would be very appropriate to add a whole pod of red pepper (just don’t forget to take it out later so there are no surprises).

18. Finely chop the garlic and herbs. Some recipes suggest adding whole cloves of garlic to the soup, but in this form it dissolves in the soup, giving it a magical aroma.

19. All the vegetables were cooked in shurpa.

20. Turn off the heat, then add the herbs and garlic. Cover with a lid and let the soup brew for 20 minutes so that it cools a little and becomes even richer.

21. Appetizing and nutritious lamb shurpa according to the classic recipe is ready. Bon appetit!

First courses are simple and tasty for every day

A hearty meat dish originally from the East is easy to prepare at home. Beef shurpa takes several hours to prepare, but the taste is worth it. Recipe with photo

1 hour 30 minutes

150 kcal

5/5 (1)

I try to regularly prepare first courses for lunch. I have already tried many recipes. You won’t surprise my picky gourmets, husband and daughter, with borscht and soups. One day my child came into the kitchen and announced that he would cook soup from the TV. I decided to support the young culinary talent and help.

As a result, it became unclear who was helping whom. After about five minutes, my daughter was blown away by the wind in the direction of her room and cartoons.

But as our grandfather likes to repeat, the main thing is to give the right command. Cooked shurpa. I have often heard and read about this oriental soup. But I never dared to make it at home. It seemed that this was too troublesome and most likely I wouldn’t find the necessary seasonings. But everything turned out to be much simpler. And now you will see this.

Why you should try shurpa

As it turns out, I love oriental cuisine. Her dishes alone are appetizing by their appearance. Shurpa (surpa) - national uzbek soup. The main products in it are meat, vegetables, spices. Usually shurpa is cooked with lamb. But if this type of meat is too specific for you, then it will be very tasty with beef.

It's worth trying at least for a change. But I’m sure that shurpa will become one of your favorite first dishes in your home. Dad's culinary efforts will be especially appreciated. soup meaty, rich and very satisfying. So, I'll tell you my method.

How to cook real shurpa at home: step-by-step recipe with photos

On this occasion we invited friends for dinner. They live next door. My girlfriend and I often run to each other under the guise of borrowing salt, and linger over tea. But let's get back to our recipe. For the first time I cooked beef shurpa. I was somehow wary of lamb and decided not to risk it.

Homemade beef shurpa - recipe with photo

I like to first take out all the ingredients and lay them out like in cooking shows. It’s so convenient to cook and you can immediately see what’s missing and what you need to send your husband to the store for. For shurpa with beef I needed:

Ingredients

If you don’t have cilantro, you can do without it for the first time. As for meat, buy pulp with stone. We should have a rich broth. And there shouldn’t be enough meat.

Wash the beef.

1. Fill with water and set to cook. The longer the broth is cooked, the richer the dish will be. Moreover, beef loves to cook. Therefore, it is better to plan your preparation and start cooking in advance to make it in time for lunch.
2. While the meat is cooking, we begin processing other products.
3. Features of the soup: vegetables are cut coarsely. A grater won't work here. Peel the onion and turn it into large half rings. Carrots are cut into circles, and peppers are cut into large strips.
4. Periodically we remember about the broth and skim off the foam.
5. After a few hours, we send the vegetables to the meat and wait until everything boils.

Preparing the dressing.

1. Add crushed garlic and salt and pepper to the tomato paste. We put it in our soup.
2. We noticed that the potatoes were left unattended. She is the last to go to shurpa. First cut it into large cubes.
3. Finally, add fresh herbs. When the potatoes are cooked, reduce the heat and let the soup cook for another 20 minutes under a tightly closed lid.

Uzbek-style lamb shurpa - homemade recipe

And here is the recipe for oriental lamb soup. To prepare it you need to take:

• 1 kg of lamb on the bone or with fat;
• 3 medium sized potatoes;
• 3 bell peppers;
• 3 fresh tomatoes;
• 1 onion;

• 2 cloves of garlic;
• cumin or cumin to taste;
• a bunch of cilantro and dill;
• salt and pepper to taste.

The peel can be removed without any problems. Don't be lazy to do this. There is no need to leave the peel on. Otherwise, it will spoil the appearance of the soup and interfere. It's time to peel and cut the potatoes. When all the vegetables are ready, add crushed garlic and fresh herbs.

While I was cooking, I learned a lot of interesting things about making shurpa. I hope these tips will come in handy during your culinary experiments.

• They put it in real Uzbek shurpa Uzbek peas or chickpeas. It needs to be pre-soaked for about 12 hours. Warm water will speed up the process three times.
• If you don’t like boiled onions, you can boil the whole onion and then simply remove it. The same goes for garlic. It is placed with whole cloves.
• Vegetables are sometimes added whole. Can be partially cut.
• To achieve a clear broth, simmer it over low heat.
• Lamb before cooking soak for 1-1.5 hours in salted water.
• As a seasoning you can use curry to taste, coriander, hops-suneli, savory.
• Shurpa turns out tastier in a cast iron saucepan.
• The amount of garlic can be adjusted to taste.
• If a child will eat the soup, cook it with lean and mild beef.
• Sometimes the soup is thickened with cornmeal.
• For spiciness add hot pepper.
• According to some recipes, various grains are added to shurpa. Then the amount of potatoes is reduced.