A fragrant oriental soup - shurpa - made from meat and vegetables. We offer pork shurpa recipes for cooking at home.

Many of us like oriental cuisine. It is always rich and full of different spices. One of these dishes is shurpa. It is served not only during family dinners; shurpa is considered an integral part of the feast for any occasion.

I propose to prepare a non-traditional oriental shurpa from pork, which is more familiar to many. It turns out just as rich, but without the lamb aroma.

It is better to cook shurpa in a cast iron cauldron, but if you don’t have one, then you can take an ordinary pan with a thick bottom.

• Pork 1 kg
• Potatoes 5-6 pcs.
• Garlic 1 head
• Onions 2-3 pcs.
• Carrots 1-2 pcs.
• Bell pepper 2-3 pcs.
• Tomato 3-4 pcs.
• Fresh herbs To taste
• Spices To taste
• Salt To taste

Place the cauldron on the stove and pour in a little oil, keeping in mind that the pork will still release some of the fat. You can use lard or bacon instead of butter. While the oil is heating, cut the pork into large pieces. This could be the neck, ribs or other part. Don't take lean meat. It should be with fat, then the shurpa will turn out richer.

Place the meat in a cauldron and fry on all sides over medium heat. The entire process of frying vegetables and meat should take place under an open lid. We will need boiling water, so turn on the kettle and boil about 2-2.5 liters of water. During this time, peel and chop the onion as desired.

Peel the carrots and cut them into half rings or cubes about a centimeter thick.

Now let's take the pepper. Cut it in half and remove the cores with seeds. Let's cut it.

Add vegetables to meat and mix.

Cut the potatoes and add them to the meat.

It's time to start working on the tomatoes. We make shallow cuts on top of them, put them in a deep bowl and pour boiling water over them. Leave for one or two minutes, after which you can easily remove the skin from them. You don’t have to do this, but then it will end up in the finished dish, and that’s not entirely pleasant.

Cut the peeled tomatoes into random pieces and add them to the fried vegetables and meat. Finely chop a lot of greens. It could be parsley, dill, cilantro and even a little basil. You can add green garlic feathers. Pour all the greens into the cauldron.

Peel the garlic cloves. They can be chopped with a knife or another method, or you can simply crush them so that the garlic gives off more flavor, or even use whole cloves. Place garlic, salt and spices in a cauldron. Stir and pour boiling water so that it slightly covers the contents of the cauldron. The shurpa should not be too liquid, but only slightly resemble soup.

Now cover with a lid and leave to simmer or even simmer for about an hour and a half over low heat.

That's it, you can set the table, break the pita bread and pour the shurpa into plates. Don't forget about good red wine, which will perfectly complement your slightly unconventional oriental table.

Recipe 2: how to cook shurpa with pork

• 1 kg pork
• 6-7 pcs. potato
• 1 piece sweet bell pepper
• 1 PC. carrot
• 1 PC. tomato
• greenery
• 1 clove garlic
• black pepper mixture of peppers and spices

Pour 2 liters of water into a saucepan, lower the meat and heat to a boil.

Remove scale. Place coarsely chopped carrots and onions into the pan.

Switch the heat to medium and cook the meat, covered, until done. For pork, 90 - 100 minutes is usually enough. 2. Remove the meat. Remove from bones. Chop coarsely. Return to the pan.

Cut the peeled potatoes into 2 or 4 parts and place in a saucepan with meat and broth.

Bring to a boil over high heat and reduce heat again. Boil the potatoes for at least 35 - 40 minutes. It should be cooked completely.

Coarsely chop the pepper and tomato.

Add them to potatoes with meat.

Cook for another quarter of an hour. Then add salt and spices. You can take black pepper, paprika and cumin.

½ teaspoon is enough for each seasoning. Any mixture you like will do. Cook the shurpa for another five minutes. 6. Chop the greens and chop the garlic.

They can be served separately, or they can be added to the common pan where the kainatma was cooked.

Tasty and healthy pork shurpa, without frying, is ready. This dish is ideal for cooking both at home and outdoors.

Recipe 3: pork shurpa at home

It is better to cook shurpa on the bone; this gives the broth more flavor than regular meat. Prepare oriental soup, preferably in a cauldron or in a saucepan with a double bottom.

• Pork 0.5 kg,
• 3-4 potatoes,
• 1 onion,
• 1 carrot,
• parsley,
• Bay leaf,
• salt,
• spices for shurpa.

Rinse the pork bone and pork pulp well, place in a prepared container and add water. Cook the pork until tender over low heat for 40 - 50 minutes.

Peel the potatoes and cut into large pieces. Coarsely chopped potatoes are another distinguishing feature of shurpa from ordinary soups.

When the meat was cooked, it turned out to be a very fatty and rich broth.

Add chopped potatoes to the broth, add salt and cook for 20 minutes. There should not be a lot of potatoes in the shurpa, but more than other vegetables.

Cut the onions and carrots into rings and add to the broth with the already boiled potatoes. I recommend adding bay leaves to the broth along with the vegetables, which gives the broth a special, piquant flavor.

When all the vegetables are ready, add parsley sprigs to the shurpa, but do not need to cut it. Add salt and spices special for shurpa, let the shurpa simmer, another 5 minutes and the dish is ready. When serving, remove the parsley sprigs from the pan. Bon Appetit everyone. And I also recommend that you be sure to cook this delicious dish over a fire!

Recipe 4: homemade pork shurpa

• 400 g pork;
• 5-6 potatoes (depending on the size of the tubers and how thick you want to make the shurpa);
• 1 large sweet pepper;
• 2 small tomatoes;
• 1 large onion;
• 1 carrot;
• 2-3 tbsp. l. tomato paste or ketchup;
• spices and herbs to taste.

Peel the potatoes and cut them into large cubes.

Pour water into a saucepan, add potatoes and put on fire. Meanwhile, chop the meat.

Fry it in vegetable oil.

Place in the pan with the potatoes. It is because of this that the dish turns out to be quite greasy, but this is how shurpa should be.

Remove the foam and reduce the heat.

Fry onions in a frying pan.

Add grated carrots (or better yet, diced ones), chopped tomatoes and bell peppers to the onion.

Fry just a little, add tomato and a little water. Simmer covered for 10 minutes.

Place the contents of the pan into the pan and cook for another 20 minutes.

Add spices, salt, bay leaf and, if desired, herbs.

Let it brew under the lid. The aroma of pork with sweet pepper is indescribable! Bon appetit!

Recipe 5, step by step: pork shurpa over the fire

• Pork, preferably fatty 1.5 kg
• Water 2 l
• Large carrots 2 pcs.
• Medium potatoes 6 pcs.
• Garlic 1 tooth.
• Ripe tomatoes 3 pcs.
• Yellow bell pepper 2 pcs.
• Large onion 1 pc.
• Dill bunch
• Parsley bunch
• Coriander peas 5 g
• Salt, pepper to taste

Pour some oil into the heated pot. If the pork is very fatty, you can do without oil.

Cut the meat into large pieces and place in the pot.

Add the spices immediately, then they will saturate the meat.

Fry the pork until a crust appears.

You need to salt and pepper the meat when it is almost done.

You can replace pork with any other meat, as long as it is fatty enough.

At the next stage, put potatoes, cut into large strips, into the pot. Fry the meat and potatoes for a few minutes.

When the potatoes are fried until half cooked, add the rest of the vegetables: carrots in strips, bell peppers and onions in cubes, tomatoes in large pieces. Stir and fry for 2-3 minutes.

Pour water over vegetables and meat, add coriander, add salt and pepper. Once the soup is ready, add the herbs and cook for another minute.

You can add different greens. And the more, the better.

Shurpa is ready. If you like to experiment, you can also add fruit. They are added before the greens and are not fried.

Recipe 6: shurpa with potatoes and pork (with photo)

• potatoes - 2 pcs
• carrots - 1 pc.
• bell pepper - 2 pcs
• onion - 1 piece
• pork - 200 gr
• salt - to taste
• ground black pepper - to taste
• tomatoes - 2 pcs.
• garlic - 4 cloves

Let's cook the meat. Meat can be used as pork, lamb, or beef. But we chose pork; it makes the broth richer. Cut the meat into small pieces, 3-4 cm in size, and fry in a frying pan with the addition of vegetable oil.

Peel the onion, cut into small pieces, add to the meat.

Pass the garlic through a garlic press. And also add to the meat. Let's add salt and pepper. Mix everything in the pan well. Fry until the meat is cooked, about 15 minutes over medium heat.

Let's start with the vegetables. Peel the potatoes and cut them into large pieces.

Bell pepper is the main ingredient of shurpa. Thanks to it, the soup turns out flavorful. Remove the stem from the pepper and cut into large pieces.

For tomatoes, we also remove the stem and cut according to the same principle.

If you are using fresh carrots, peel them and chop them just as coarsely. My carrots are pre-grated and frozen. I use it. I just take it out of the freezer and put it in a soup pot. Place all the vegetables in a saucepan.

Remove the finished meat from the heat. Add to vegetables. Mix. Fill everything with water, salt, put on fire and cook until the vegetables are ready over medium heat, about 40 minutes.

Pour the finished soup into a serving bowl. If desired, you can decorate with greenery. Shurpa turns out incredibly tasty and aromatic. Be sure to please your household with this soup. Bon appetit!

Recipe 7: how to prepare pork shurpa in a cauldron

Pork shurpa in a cauldron is a flavorful and rich soup. It should be cooked for 2-3 hours, and vegetables should not be cut into shurpa. Pork for shurpa can be pre-fried.

It’s not at all difficult to prepare pork shurpa in a cauldron at home. You can add whole sour apples to the shurpa during cooking; this will add additional flavor to the soup. Good luck and bon appetit!

• Pork ribs - 1.5 Kilograms
• Onions - 4 pieces
• Carrots - 2 pieces
• Potatoes - 10 pieces (medium)
• Tomato - 4 pieces
• Bell pepper - 3 pieces
• Chickpeas - 100 grams
• Cilantro, dill, parsley - 3 pieces (a bunch)
• Vegetable oil - 60 grams
• Spices - To taste (coriander, cumin, turmeric, pepper)

Fry the ribs in very hot oil until golden brown.

Pour water into the cauldron, add peas, potatoes, spices, carrots, peppers, tomatoes, onions, all coarsely chopped. Bring to a boil.

Cook the shurpa over low heat, covered, for 40 minutes.

Let the shurpa brew for 15 minutes. Bon appetit!

Recipe 8: pork ribs shurpa soup (step by step)

Today let me present you with an excellent, simple, practical recipe for pork ribs shurpa.

• Pork rib - 0.5 kg
• Onion – 1 piece
• Potatoes (medium) - 3-4pcs
• Bell pepper - 1 piece (large)
• Tomatoes - 2 pcs
• Carrots – 1 piece
• Garlic - 2-3 cloves
• Salt - to taste
• Ground black pepper - to taste
• Zira - 2 pinches (to taste)
• Greens - to taste
• Vegetable oil - 2-3 tbsp.

Let's prepare the pork ribs. Cut into small pieces, wash, trim off excess fat.

Pour vegetable oil into a cauldron (a thick-bottomed pan is also acceptable), place the meat in it, and fry until golden brown.

Peel, cut the onion into half rings, pour into a cauldron, fry a little (2-3 minutes)

We do the same with carrots, cut into small cubes. All this is fried over high heat, so don’t forget to stir.

After 2-3 minutes, add the bell pepper, pre-washed and cut into pieces.

Queue of potatoes. It is quite common in Armenian cuisine recipes that potatoes are placed almost whole. I prefer large pieces, but not whole ones. We clean, wash, cut, throw into the cauldron. Mix well.

Shurpa is a very popular dish in Uzbekistan. It is prepared both at home and in all cafes and restaurants, be it large or small. And everywhere it is not just tasty, but very tasty! And it is no coincidence that at all major celebrations, for example weddings, this thick, rich soup is always served as the first dish.

This dish is loved because it is quite simple to prepare, but it turns out so tasty that you want to cook and eat it as often as possible. This soup is so nutritious and satisfying that once you’ve eaten only it at lunch, you won’t want to eat a second one. Therefore, we can safely say that it replaces both the first and the second.

When we lived in Uzbekistan, we prepared it not only as lunch, but also as a remedy. Yes, yes, don't be surprised! As soon as someone in the house started coughing, they immediately went to the market to buy lamb; all other ingredients were always available. And they cooked shurpa. It not only eliminated minor ailments, but invariably gave strength and good mood.

We cooked this rich soup mainly in two versions - with lamb and vegetables, and with lamb, vegetables and chickpeas. Sometimes lamb was not available to us, and then they cooked it from beef. In general, you can cook from it, but, of course, it cannot be compared with the same dish made from lamb.

It is lamb that gives the soup a unique taste and aroma that is difficult to describe in words. But today I will give you both recipes, and one more recipe - a variation on the first two. And if you cook at least one of them, you will understand what I’m talking about.

Uzbek shurpa from lamb and vegetables according to a classic recipe

We will need (for 5 servings):

• lamb (ribs and pulp) - 600 gr
• onion - 1 pc (300 g)
• carrots - 1 pc (200 g)
• tomato – 1 piece (150 g)
• bell pepper – 1 piece (100 g)
• potatoes - 2-3 pcs (300 g)
• turnip - 1 piece (optional) (200 g)
• hot pepper - to taste
• spices - cumin, ground coriander, basil, paprika - 1 teaspoon (or just a pinch)
• salt, ground black pepper - to taste

Preparation:

1. When buying lamb, try to purchase fresh, not weathered meat. Sometimes in the meat department you can see lamb ribs on display in the refrigerator that are so weathered that such meat will be of no use when cooked. Choose meat that is natural in color and appearance.

2. Wash the meat in cool water. Cut the ribs into portions, cut the flesh into pieces 6-8 cm in size. Place the meat in a cauldron or saucepan with a thick bottom and fill with cold water. Place on fire and bring to a boil. During boiling, do not forget to remove the foam.

There are different types of meat, some have a lot of dark foam, others have less. In the first case, as soon as the water boils, wait 3 minutes, then remove the meat and pour out the water. Rinse the pan from plaque on the walls and pour cold water again, add the meat and bring to a boil. Skim off the foam again, there will be quite a bit of it. And cook the meat as usual.

If you bought fresh lamb, and during cooking it does not form a lot of foam and it is not too dark, then let the meat simmer for 10 minutes (skim off the foam with a special spoon) and add a pinch of salt. Salt will draw the foam out of the meat faster and the broth will be light.

3. Cook the meat for 1 hour. Don't try to let it boil too hot. In this case, we can get a cloudy broth, and the water will quickly boil away, and we will have to add it. What it is not advisable to do! Try to calculate the amount of liquid at the very beginning, and do not add more water. But if it doesn’t work, then add only boiled hot water!

4. During this time, peel and cut the onion into very thin half rings. We peel the carrots and potatoes, and if they are not very large, leave them whole, or cut them into 2-4 parts.

Shurpa is distinguished by the fact that all the vegetables in it must be large. In this case, the taste is preserved in the vegetables themselves, which are additionally soaked in meat broth, and the broth itself is saturated with vegetable flavor!

5. When we lived in Uzbekistan, we bought turnips specifically for preparing a dish, it was called galangal there, and they added it, cutting it into small cubes 3-4 cm thick.

Already living in Russia I tried to add our turnips, it turned out well. But if there are no turnips, then nothing bad will happen without it. If I cook this dish, I don’t specifically run around looking for turnips. There is - I put it, if there is no - there is no, and there is no judgment!

6. Cut the bell pepper into 4-6 pieces into feathers or rings.

7. Cut out the stalk of the tomato and make a cross-shaped cut in the upper part.

8. How to add vegetables? After an hour of cooking the meat, add chopped onions and turnips, if you have them. Dip the whole tomato into the broth, after a couple of minutes we take it out and remove the skin. Then put it back into the broth, also whole.

Sometimes fat tail fat is added to shurpa. It gives that very useful infusion that relieves colds. If you are lucky enough to buy some fat tail fat with your lamb, store it in the freezer and add it little by little to meat dishes, even if you are cooking beef.

All the fat is boiled down, becomes invisible, and everything you cook with it will be incredibly tasty and healthy. If you have such luxury, then take a little, 30 grams, finely chop it, and add it to the broth along with the vegetables.

9. Cook vegetables and meat until the meat is completely cooked. It should easily separate from the bone.

10. Once this happens, add all the remaining vegetables, namely potatoes, carrots and bell peppers. And also add a small hot red pepper pod, or cut off just a piece. But you need to add at least a little for taste and aroma. Don't be afraid the taste of shurpa will not be bitter.

Just remember to remove it after cooking. Otherwise someone will get such luck!

When cooking broths with vegetables, do not completely close the lid of the pan. Also, do not allow the contents to boil too much. In this case, the taste of the vegetables is lost, and the broth becomes cloudy and not tasty!

Therefore, we reduce the heat to a minimum so that the contents only gurgle slightly. We cover with a lid, but leave an impressive gap.

11. Along with the second round of vegetables, add all the spices, you can take a pinch of each. You feel the aroma coming out - it’s cumin! Uzbek cuisine is unthinkable without it!

12. As soon as the broth with vegetables has boiled, add salt to taste. Don't add too much salt at once. It’s better to add a little more salt later than to let it become too salty.

13. Cook the soup now until the vegetables are fully cooked. Try not to overcook them! 5 minutes before it’s ready, don’t forget to add ground black pepper. As soon as they are cooked, turn off the heat immediately.

14. Now you can cover the lid completely and let it stand for 10-15 minutes so that it can rest and become even better saturated with flavor.

15. Serve it in a deep bowl with fresh herbs - dill, parsley and green onions. Chop it smaller and sprinkle the soup on top. The soup turns out thick.

Well, now all that’s left is to enjoy the taste! And take my word for it - it will be an unforgettable experience, right from the very first spoon! You won't even have to try to try it. Here, the aroma alone is ready to amaze you, and together with the taste, it’s beyond words to describe!

All that remains is to add that in the summer you can add fresh sour apples to this soup, and in the fall you can replace the potatoes with quince. Of course, quinces are now an expensive pleasure for us, but on this occasion, you can buy one quince. It's worth it! In addition, the soup without potatoes will be more dietary, light and aromatic.

The next recipe is no less popular in Uzbekistan than the first. And they cook it no less often than in the first version. And the main difference is this. that this version is being prepared with chickpeas.

Uzbek soup with vegetables and chickpeas

We will need (for 7 servings):

• lamb with bones - 800 g -1 kg (ribs or thigh)
• tail fat (if any) - 30-50 g
• chickpeas -200-250 gr
• onion - 500 gr
• carrots - 200 gr
• tomatoes – 250 gr
• bell pepper – 250 gr
• potatoes -300 gr
• cumin, coriander - 0.5 teaspoon each
• vegetable oil - 4 tbsp. spoons
• fresh herbs - for sprinkling

Preparation:

1. Chickpeas should be sorted out, washed thoroughly and soaked in warm water for at least 12 hours, or better yet for a day. The peas will increase in volume several times, so you need to take more water. So, if you take a glass of peas, then you need to take four glasses of water.

2. Cut the meat into portions of 7-8 pieces, it will turn out quite large.

3. Peel the onion and cut into very thin half rings.

4. Cut carrots and bell peppers into cubes. We will cut all the vegetables into 1x1 cm cubes so that they are the same size as peas

5. Make a cross-shaped cut on top of the tomatoes and pour boiling water over them for 2-3 minutes. Then drain the water and peel the tomato. Cut it into the same small cubes.

6. Heat the vegetable oil in a cauldron until it smokes blue and fry the meat over high heat until golden brown.

7. Add the onion and, without reducing the heat, fry it until soft.

8. When the onion is slightly browned, add the carrots and fry everything together for 5-6 minutes.

9. Now it’s the turn of tomatoes and bell peppers. Add them together and fry for 3-4 minutes. Then reduce the heat to medium and simmer for 10 minutes.

10. Rinse the peas in several waters or in a colander.

11. Pour the contents with two liters of cold water and add the washed peas. Add also fat tail fat, cut into small cubes, if you have it. Let's boil. After which the fire must be reduced to the lowest setting.

Do not close the lid completely, leave a large gap. The contents should not boil too much, otherwise the broth will be cloudy and the vegetables will not be tasty.

12. Cook for 1-1.5 hours until the peas are soft. Cook over low heat, but make sure there is a boil.

13. Cut the potatoes into 1x1 cm cubes and add to the broth. Salt to taste, don't forget to add spices. Cook for 15-20 minutes until the potatoes are ready. 5 minutes before it’s ready, don’t forget to add pepper to taste. You can also add a bay leaf.

14. Then close the lid tightly and leave the rich soup to rest, absorb juices and gain strength.

15. Then pour it into deep plates, in Uzbekistan they are called spit. Sprinkle with chopped herbs and enjoy the taste.

And the taste of such shurpa is also very special - rich, rich, the soup turns out appetizing, satisfying and nutritious. With this you definitely won’t want any second course. It should be recalled that if you added fat tail fat, you will no longer find it in the soup. It was all boiled down into the broth, and filled it with taste and usefulness.

Uzbek-style shurpa with vegetables and chickpeas - recipe No. 2

Sometimes, for variety, I combine two previous recipes into one, and I get a new taste, and no less tasty shurpa. The advantage of this recipe is that the meat is not fried and it requires less oil to cook. That is, the recipe turns out to be both nutritious and satisfying, with a minimal amount of oil.

Of course, if you have fat tail fat, you should add a little of it. Let's not forget about its therapeutic and preventive effect.

We will need (for 5-6 servings):

• lamb meat on bones - 600 gr
• tail fat -30 g (if available)
• chickpeas - 200 g (about 1 cup)
• onion - 1 pc.
• carrots - 1 pc.
• tomato - 1 pc.
• bell pepper - 1 piece
• hot red pepper - pod (small)
• potatoes -2-3 pcs
• spices - cumin, coriander
• salt, pepper - to taste
• vegetable oil - 3 tbsp. spoons

Preparation:

1. Wash the peas and soak in plenty of warm water; if you take a glass of peas, then pour four glasses of water. Peas should be soaked for at least 12 hours, preferably 24 hours. During this time it will greatly increase in volume. Don't let this scare you. The soup should be such that a spoon can literally stand in it.

2. Rinse the lamb, add cold water and put on fire. As mentioned above, try to purchase fresh or chilled lamb. You won’t get a tasty shurpa from highly weathered and incomprehensibly frozen lamb.

Every fall we buy a whole lamb, fresh. We cut it into portions ourselves, and then cook and cook from it until spring. After all, it is known that real, or, or is best prepared from lamb.

And it’s very convenient for me to buy a whole lamb, firstly, I freeze it myself, and I know for sure that the meat I have frozen is the freshest. Secondly, I immediately prepare the minced meat, put the ribs in bags separately, and the pulp separately.

Many people believe that lamb meat has a specific smell and refuse to purchase it, much less cook it. Let me disagree with such people. If the meat is fresh or properly frozen, it does not have an unpleasant odor.

Sorry for going off topic, but choosing the right product is always the key to the success of the dish as a whole! Therefore, I think this information will be very useful to someone.

3. And so they set the meat to cook. Foam will appear, it must be removed. Once it boils, reduce heat and let simmer for 2-3 minutes. Then take out the meat, drain the water, rinse the pan from foamy deposits and pour water again, about 2.5 - 3 liters. Place the meat in the pan.

4. Put the pan back on the fire and bring to a boil over high heat. If foam appears, it will also need to be removed. Although there will be quite a bit of it, and the broth will already be light.

As soon as it boils, reduce the heat to low. Cook for an hour.

5. Shortly before this you need to prepare all the vegetables. Cut the onion into thin half rings or small cubes. In Uzbekistan, cutting onions in the form of half rings is usually always used.

6. Make a cross-shaped cut on the tomato, pour boiling water over it for 2-3 minutes, then drain the water. Remove the skin and cut the tomato into small cubes.

This time I have a lot of small tomatoes, remnants of the former luxury of the garden season. Therefore, I decided not to use greenhouse purchased tomatoes, but use my own small ones. Although they are small, they are our own, grown without any chemicals.

I don’t remove the skin from them, but simply cut them into 4 parts.

7. Place a small cauldron on the fire; you can also use a frying pan. Pour in vegetable oil, heat it a little and put the onion in it, lightly fry. There is no need to turn it brown; the onion should become rather translucent. And you don't need a lot of fire for this.

Fry everything together for 4-5 minutes. If you have tail fat, cut it into small cubes. And put the roast and fat into the meat broth. We also send the washed peas there.

9. Cook the meat until it begins to move freely from the bone. The peas should also be completely cooked.

But we are not removing the bones yet. Just add carrots, potatoes and bell peppers, peeled and cut into fairly large pieces.

It is allowed to add vegetables either whole or cut into two parts, especially if they are young and not yet very large.

10. Add a pod of red hot pepper. I have small pods, although they are very sharp, and I put 2 of them. We have peppers growing on the windowsill. At first the bush grew in the garden, and then I transplanted it into a pot, and now I have enough fresh peppers for a long time. And you don’t have to run to the store every time.

Don't be afraid to add pepper, the soup won't be too spicy. The main thing is, don’t forget to remove it later. It will give all its taste and aroma to the broth and will no longer be needed.

11. Let’s also add spices; it will be enough to add one or two whispers of them. You can rub the cumin in your palms. The aroma will be simply magical. Coriander must be ground. You should also add salt now, but add pepper at the very end, 5 minutes before readiness.

12. If the meat was not on the ribs, like I had today, then we take it out and clean it from the bones. Cut it into pieces and put it back into the pan. We throw out the bones.

13. Cook vegetables over low heat and at a minimum boil. The lid can be closed, but at the same time leaving an impressive gap so that the steam can easily escape out.

14. Cook until the vegetables are fully cooked, but do not overcook them to preserve the taste. Pepper 5 minutes before complete readiness, you can also add bay leaf.

15. Turn off the heat and close the lid, let it brew for 15 minutes.

16. Then pour into deep cups, sprinkle with chopped herbs if desired and serve hot.

It must be said that all three recipes are incredibly tasty. And therefore, you will not go wrong if you choose any of them. There is no such thing as one recipe being tastier and another not – feel free to choose any!

Video on how to prepare shurpa at home

Recently, Uzbek cuisine has become increasingly popular. I can judge this from those comments. which I receive. People cook, different things, and write rave reviews. They are glad that they succeed and are also surprised by the taste of the prepared dishes.

Shurpa is no less tasty than all these listed dishes, and that’s why I decided to write this article. We also specially shot a video for her. So that everyone can see that there is nothing complicated in cooking.

This is our home recipe, according to which I have been preparing Uzbek soup since the times when we lived in Uzbekistan. And although I know several ways to prepare it. This is the recipe I love the most.

Its advantages are that there is not a drop of oil, vegetables and meat are not fried, and everything is cooked in its own juices in lamb meat broth. The soup turns out to be nutritious, appetizing and partly even medicinal.

If someone in our house has a cold, I cook this soup. And it helps, not to cure of course, but to relieve symptoms and alleviate the patient’s condition. Try it!!!

In conclusion, I would also like to say where you can buy chickpeas. Well, firstly, it is sold in any large supermarket, in packages of 450 - 500 grams. For example, you can buy these gorgeous large peas from Turkey. The only drawback is that it is not very cheap.

But if you cook chickpeas from peas not so often, then you can spend money on this occasion.

I cook quite often, I add chickpeas to pilaf, I often cook this dish, and recently I cooked a very tasty African one. Therefore, I buy peas at the market in the vegetable departments, where people from Central Asia sell. Even if they don’t have it on sale, I order 2-3 kg, and they bring it to me from the wholesale vegetable market. It turns out to be about two times cheaper than buying in a supermarket.

It's certainly not as big as in the store. But when soaked, it will increase in size by 2-3 times and will already be quite large.

So, there shouldn’t be any problems finding peas on sale. And all that remains is to take it and prepare the delicious shurpa.

Follow the recipe step by step and you will succeed. And don’t look at how much has been written. I just tried to describe all the nuances in great detail so that everything would definitely work out for you.

In fact, preparing everything is not easy, but very simple. It could be a long time! But don't let this bother you. While the shurpa is cooking, you can do a bunch of different things, or do what you want. You are doing other things, and meanwhile the delicious soup is slowly brewing for itself, gaining taste and aroma, as well as all its usefulness.

So, cook and eat for your health!

And if you liked the recipes, then take note of them, and also share them on social networks, social buttons. networks are located at the top and bottom of the article.

If you have questions or suggestions, or just want to say “Thank you!”, then write in the comments. I am always extremely pleased with this! Plus, I will know that the recipes were useful to you!

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!!!

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. We were preparing 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.

As it turns out, I love oriental cuisine. Her dishes alone are appetizing by their appearance. Shurpa is a 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. The soup is meaty, rich and very satisfying.

Homemade beef shurpa

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

• 1 kg of meat on the bone;
• 4 potatoes;
• 2 large onions;
• 2 medium carrots;
• 1 rich red bell pepper;

• 2-3 cloves of garlic;
• 3 tablespoons of tomato paste;
• parsley and cilantro;
• salt, pepper to taste.

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

Preparation

1. Wash the beef. 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. The peculiarity of the soup is that the 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. After a few hours, we send the vegetables to the meat and wait until everything boils.
5. We are preparing the dressing. Add crushed garlic and salt and pepper to the tomato paste. We put it in our soup.
6. We noticed that the potatoes were left unattended. She is the last to go to shurpa. First cut it into large cubes.
7. Finally, add fresh herbs. When the potatoes are cooked, reduce the heat and let the soup simmer for another 20 minutes with the lid tightly closed.

Lamb shurpa in Uzbek style

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

Ingredients

• 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.

Preparation

1. Wash the lamb, cut it and fry it. Season the lamb with cumin. Let the meat simmer for about 10 minutes. Fill with water and leave to cook.
2. Meanwhile, chop the onions, carrots, and peppers. When the meat is cooked, add vegetables to the pan. We remove the peel from the tomatoes, cut them into cubes and also put them in a cauldron or pan. To make this easier, first water the tomatoes with boiling water.
3. 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 come in handy during your culinary experiments.

• Uzbek peas or chickpeas are placed in real Uzbek shurpa. 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.
• Before cooking, lamb is soaked for 1-1.5 hours in salted water.
• As a seasoning you can use curry to taste, coriander, hops-suneli, savory.
• Shurpa tastes better in a cast iron pan.
• 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.

What to serve the dish with

Our guests arrived ahead of time to the aroma of shurpa. The dish is usually served in bowls, but plates will also work.

Shurpa soup is a broth made from lamb, most often ribs. One of the main components of shurpa is onion. Tomatoes are also added to shurpa to add sourness and potatoes to make the soup more satisfying.

Previously, Uzbeks even treated some ailments by consuming shurpa. It is said to be very effective against colds. Nowadays shurpa is popular during hiking trips or just relaxing in nature. Some cooks add fish or game to it instead of lamb.

Shurpa should be cooked in a cauldron and over an open fire.

How to cook shurpa soup - 15 varieties

Soup "Shurpa"

Soup with unsurpassed aroma and excellent taste.

Ingredients:

• Beef - 700 gr
• Carrots - 2 pcs.
• Onion - 2 pcs.
• Potatoes - 6 pcs.
• Sweet pepper - 2 pcs
• Tomato - 2 pcs.
• Garlic - 2 cloves
• Tomato paste - 2 tbsp.
• Pepper
• Spices
• Greenery

Preparation:

Boil 3 liters of broth. Then remove the meat from it, cut into medium-sized pieces and fry along with the onion.

Cut the peppers and tomatoes into cubes, grate the carrots. Add vegetables to the pan with meat, season with tomato paste and broth, simmer for about 30 minutes.

At this time you can cut the potatoes.

Then combine the meat, vegetables and potatoes in a saucepan. Fill everything with broth, add salt and pepper to taste and cook until the potatoes are ready.

At the very end, add spices, chopped herbs and garlic.

A very hearty and tasty soup that the whole family will love.

Ingredients:

• Lamb - 1 kg
• Nukhut - 2 glasses
• Vegetable oil - 50 gr
• Potatoes - 6 pcs.
• Onion - 2.5 pcs.
• Garlic - 1 piece
• Tomato - 3 pcs
• Sweet pepper - 2 pcs.
• Carrots - 5 pcs.
• White cabbage - small piece

Preparation:

Soak the Nukhut overnight, pouring cold water at a ratio of 1:2.

Fry the meat and 0.5 onions until golden brown, add salt and pepper to taste.

Then fill it with water, bring to a boil and add 2 onions cut into quarters and whole cloves of garlic.

Cut the carrots into slices and send them along with the nukhut to the meat after 15 minutes of boiling. Leave on fire for 60 minutes.

Cut the tomatoes into six slices, cut the pepper into 4 parts and add a piece of cabbage to the soup after an hour of boiling. Leave on fire for another 30 minutes.

Then add coarsely chopped potatoes.

Five minutes before readiness, add the greens and remove the cabbage. Then remove from heat and let sit for about 15 minutes.

Despite the simplicity of preparation, the dish turns out very tasty and satisfying.

Ingredients:

• Lamb - 1 kg
• Onion - 1 piece
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Tomato - 2 pcs.
• Sweet pepper - 2 pcs.
• Salt - 1 tsp. with a slide
• Red pepper - ½ tsp.
• Zira - 1 tsp.
• Petiole celery - 1 pc.
• Greenery

Preparation:

Place meat in a slow cooker, add salt, pepper and cumin. Then place finely chopped onion, tomato slices, bell pepper cut into half rings, and chopped celery on top.

Place carrots and potatoes in the next layer. If desired, you can add a couple of cloves of garlic.

Then turn on the “quenching” program and leave for 60 minutes. After time, add chopped herbs.

Very tasty soup of oriental cuisine.

Ingredients:

• Lamb on the bone - 1 kg
• Tomato - 2 pcs.
• Carrots - 2-3 pcs.
• Onion - 1 piece
• Potatoes - 6-8 pcs.
• Sweet pepper - 1 pc.
• Greenery

Preparation:

Place the lamb in a cauldron and add water, add a whole peeled onion and cook for 1.5-2 hours. After 1.5 hours, the onion must be removed.

Cut the carrots into very large pieces and place in a cauldron.

Cut the tomatoes into large slices, peppers into strips, and potatoes into large pieces.

30 minutes after adding carrots, add pepper, tomato and potatoes. Add salt to taste. Boil until the potatoes are ready.

Before serving, sprinkle with chopped herbs.

Shurpa is considered a filling soup or simply broth.

Ingredients:

• Onion - 2 pcs.
• Sweet pepper - 1 pc.
• Petiole celery - 1 pc.
• Carrots - 2 pcs.
• Tomato - 4 pcs
• Lamb - 4 shanks and 4 entrecote
• Potatoes - 4-6 pcs.
• Spices

Preparation:

At night, sprinkle the lamb with salt, pepper and turmeric.

Cut carrots and celery into medium-sized pieces. Chop the onion. Cut potatoes and tomatoes into large pieces.

Place all the vegetables in a baking dish, lightly salt and pepper and mix well. Then place the lamb on top and pour in the broth.

Cover the pan tightly with foil and place in a preheated oven. The dish should simmer for about 2 hours.

After this time, remove the foil and let the meat cook under the grill.

Chicken soup "Tovuk Shurpa"

Chicken meat will add a new unusual taste to this dish.

Ingredients:

• Rice - 1 glass
• Chicken - 1 kg
• Onion - 2 pcs Tomato - 4 pcs
• Bay leaf - 1 piece
• Barberry - 1 tsp.
• Sweet pepper - 1 tsp.
• Green onions - 1 bunch
• Dill - 1 bunch
• Parsley
• Cilantro

Preparation:

Pour cold water over the chicken, add chopped onion and cook for an hour.

Chop the greens, peel the tomatoes and cut into quarters. Remove the chicken from the prepared broth and cut into pieces.

Add rice, salt, spices and tomatoes to the broth. Leave on fire for 20 minutes. 5 minutes before readiness, add chopped herbs and meat.

Onion is one of the main and irreplaceable components of shurpa.

The recipe is compiled from several options for preparing shurpa.

Ingredients:

• Lamb on the bone - 1.3 kg
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Sweet pepper - 2 pcs.
• Tomato - 2 pcs.
• Potatoes - 7 pcs.
• Spices
• Cilantro

Preparation:

Place meat in boiling water and cook for 1.5 -2 hours. After 1.5 hours, add peeled onions and carrots. You can cut it, but into very large pieces.

After another 20 minutes, add pepper slices and potatoes, after 15 minutes add tomato slices and spices to taste.

15 minutes before readiness, add cilantro and salt.

In order for the shurpa to turn out real, you need to fulfill all the requirements of the recipe.

Ingredients:

• Lamb - 1 kg
• Onion - 3 pcs
• Carrots - 4 pcs.
• Red hot pepper - 2 - 3 pcs
• Coriander seeds
• Purple basil
• Tomato - 4 pcs
• Sweet pepper - 3 pcs.
• Potatoes - 8 pcs.
• Salad onions - 2 pcs.

Preparation:

Place lamb and onions, cut into half rings, into a cauldron with cold water and add salt.

Then cut the carrots into slices and also add them to the cauldron, add coriander, basil and red pepper.

Let the soup simmer and add tomatoes, cut into half rings and bell peppers into strips.

Then add large pieces of potatoes and wait until they are ready. 2-3 minutes before the shurpa is ready, cut the lettuce into half rings and add to the soup.

Shurpa-kovurma differs from ordinary shurpa in that it is cooked on a fire and toasted.

Ingredients:

• Spices - 1 tbsp.
• Onion - 3 pcs
• Carrots - 3 pcs.
• Tomato - 5 pcs
• Sweet pepper - 2 pcs.
• Potatoes - 6 pcs.
• Beef ribs - 600 gr
• Lamb tenderloin - 600 gr

Preparation:

Pour vegetable oil into a hot cauldron, add meat and fry until golden brown. Then add chopped onions and carrots and fry as well.

Add bell pepper next. Then add spices, mix well and after 2-3 minutes of frying, pour water into the cauldron.

Vegetables and meat are cooked for about an hour. Then add large pieces of potatoes and set aside on the fire for another 40 minutes. After 40 minutes, add whole tomatoes.

Salt to taste, add chopped herbs and, if desired, garlic. Now you can remove from the heat and let the dish brew for about 20 minutes under a closed lid.

Sprinkle with fresh herbs before serving.

Shurpa without meat is very tasty and healthy, and most importantly satisfying. An ideal dish for those who are on a diet.

Ingredients:

• Chickpeas - 1 glass
• Potatoes - 3-4 pcs.
• Sweet pepper - 2 pcs.
• Onion - 2 pcs.
• Tomato - 2 pcs.
• Greenery
• Tomato paste - 1-2 tbsp.
• Garlic - 2 cloves
• Spices

Preparation:

Pre-soak the chickpeas overnight.

Finely chop the onion and fry with chopped garlic. Then put the onion into a saucepan, add tomato paste, chickpeas and add water.

Cut the pepper into large pieces and chop the tomatoes, fry over medium heat.

Then transfer to a saucepan and add potato cubes. Cook until the potatoes are cooked, add a little garlic and chopped herbs, add salt.

After 5 minutes, remove from heat and let sit for several hours.

The usual way of preparing shurpa.

Ingredients:

• Beef - 1 kg
• Onion - 1 kg
• Carrots - 300 gr
• Sweet pepper - 3 pcs.
• Tomato - 5 pcs
• Water - 3-4 liters
• Coriander grains - 10 g
• Basil - 10 gr
• Dill
• Parsley

Preparation:

Cut the meat into large pieces. Cut the onion into half rings, potatoes into large pieces, carrots into slices.

Cut the bell pepper into strips, tomatoes into slices. Pour water into the cauldron, add meat and salt, after boiling, remove the foam and add onion.

After 30 minutes, add carrots, basil and coriander. After an hour, you can add tomatoes and bell peppers and salt. After 10 minutes, add potatoes.

Five minutes before readiness, add onion and chopped herbs.

Shurpa "Greetings from Kazakhstan"

Shurpa, the recipe of which was taken from the ancient Kazakhs and modified for the modern consumer.

Ingredients:

• Lamb - 500 gr
• Onion - 2 pcs.
• Carrots - 1 pc.
• Garlic - 6 cloves
• Chili - 1 piece
• Potatoes - 6 pcs.
• Greenery
• Spices

Preparation:

Pour corn oil into a cauldron, add spices and bring to a boil. Then add pieces of lamb into this mixture and mix well.

Cut the onion into large cubes, carrots into slices and add to the meat after 4 minutes.

While the meat and vegetables are stewing, you need to cut the chili into slices and chop the garlic into strips and add to the cauldron.

Then pour a glass of dry red wine into the cauldron.

In a separate pan, place large pieces of potatoes and a whole onion on the fire.

Before adding the frying, add tomato slices to the pan with the potatoes, and only then the frying. You can also add bay leaf and leave to simmer for 30 minutes.

Quite a spicy soup based on beef broth.

Ingredients:

• Tomato paste - 1 tbsp.
• Potatoes - 300 gr
• Onion - 1 piece
• Carrots - 1 pc.
• Meat - 200 gr
• Vegetable oil
• Spices

Preparation:

Cook the broth. Fry onion strips in melted fat. Remove the meat from the broth, cool, cut into large cubes and add to the onion.

Also fry the carrot cubes, tomato paste and fry for about 5 minutes. Transfer everything into a saucepan with broth and boil.

Then add potato wedges, salt and pepper and cook until tender.

This recipe is designed for long cooking, so to speed up the process, you can use a slow cooker.

Ingredients:

• Lamb ribs - 600 gr
• Fat - 50 g
• White onion - 1 pc.
• Red onion - 1 pc.
• Sweet pepper - 2 pcs.
• Hot pepper - 1 pc.
• Chickpeas - 100 gr
• Quince - 1 piece
• Carrots - 1 pc.
• Cilantro - 1 bunch
• Sumac - 1 tsp.
• Zira - 1 tsp.
• Coriander - 1 tsp.
• Tomato - 4 pcs

Preparation:

Fry the ribs in a frying pan until golden brown.

Cut the carrots and quince into medium-sized slices, cut the onion into half rings, and cut the sweet pepper into strips.

Cut the tomatoes into cubes, first removing the skin.

Place the ribs on a plate, and in this frying pan fry the carrots, red onions and peppers, after a few minutes add the quince, then add the coriander and cumin, mix well.

Then add tomatoes, tomato juice and paste, add salt and leave to simmer for 5 minutes.

Place meat, chickpeas and hot peppers in a slow cooker, add vegetables, tomatoes and 1.5 liters of boiling water, add salt if necessary.

In the “Stew” program, leave for 60 minutes.

Cut the white onion into half rings and sprinkle rings with sumac and salt, mash with your hands and leave under pressure for an hour.

Before serving, add pickled onions and cilantro to the shurpa.

The recipe is designed for a large number of people to prepare in the field.

Ingredients:

• Water - 8 liters
• Pork ribs - 2.5 kg
• Onion - 1 piece
• Carrots - 1 pc.
• Dill - 1 bunch
• Parsley - 1 bunch
• Tomato - 1 kg
• Potatoes - 6 pcs.
• Garlic - 6 cloves
• Bay leaf - 5 pcs
• Peppercorns - 20 pcs.
• Salt - 3 tbsp.
• Hot pepper - ½ tsp.
• Black pepper - 1/3 tsp.
• Dried bell pepper - 2 tbsp.