Shurpa at home

Shurpa is a thick and rich soup, reminiscent of a chowder, that came to us from the eastern shores and quickly gained popularity in our area due to its rich taste and unique aroma. The base is cooked using various meats: starting with lamb and ending with turkey, and such a soup can be prepared both in a slow cooker and in a real cast-iron cauldron over an open fire. The combination of juicy and fibrous meat with vegetables will not leave anyone indifferent and will give you a long feeling of fullness.

Homemade beef shurpa in a cauldron on the stove

Did you know that you can use a cauldron for cooking not only outdoors? Let's cook real beef shurpa in this thick-walled cast iron pan with the addition of vegetables such as tomatoes, sweet and hot peppers, potatoes and much more on a regular stove.

1. 
   How to prepare classic shurpa at home? For our own convenience, place all the products listed in the list of ingredients on the work surface.
2. 
   Melt small pieces of lard in a cauldron for 10 minutes.
3. 
   After the time has passed, carefully remove the golden pieces.
4. 
   Place beef, cut into medium-sized segments, into hot fat and fry for about 10 minutes, stirring occasionally with a spatula.
5. 
   Peel three medium-sized onions and cut into thick half rings.
6. 
   Add ½ of the onion to the lightly fried meat and cook for 5 minutes.
7. 
   Cut ripe tomatoes into quarters.
8. 
   Transfer the tomatoes to the cauldron.
9. 
   We clean the sweet pepper from seeds and white partitions, cut into cubes.
10. 
    Add pepper straws to the remaining ingredients, mix and simmer for about 5-7 minutes.
11. 
    Sprinkle the beef and vegetables with two teaspoons of “khmeli-suneli”.
12. 
    When the tomatoes release their juice, transfer large pieces of peeled carrots into a cast-iron bowl. Stir the contents of the cauldron and cook for another 5 minutes.
13. 
    Pour the ingredients with two liters of cold water, let it boil and then cook over low heat for half an hour. Periodically remove the resulting foam using a slotted spoon.
14. 
    Dip two bunches of greens and a whole hot pepper into the soup.
15. 
    After 30 minutes, add quarters of potatoes, remaining onions and salt to the shurpa, bring to a boil again and simmer for another half hour.
16. 
    A couple of minutes before turning off the flame, catch the greens and hot peppers.
17. 
    We pour the hot soup into bowls and invite guests to the table.Bon appetit!

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Lamb shurpa - classic recipe

What could be tastier than a rich soup with clear lamb broth, vegetable pieces and lots of herbs? Shurpa is a classic of oriental cuisine, without which not a single feast could go before, which is not at all surprising, because it is a very aromatic and satisfying dish.

Cooking time – 120 min.

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Lamb (on the bone) – 250-300 gr.
• Onion – 1 pc.
• Sunflower oil – 2 tbsp.
• Carrot – 1 pc.
• Potatoes – 2-3 pcs.
• Bell pepper – ½ pc.
• Hot pepper – 1 pc.
• Garlic – 3 teeth.
• Greens – 1 bunch.
• Salt - to taste.

Cooking process:

Step 1. Heat the oil in a frying pan and fry the finely chopped onion along with the meat.

Step 2. Transfer the fried ingredients into a pan with boiling water, add some salt and cook until the meat is cooked (about one hour).

Step 3. Add carrots, cut into strips, into the prepared broth.

Step 4. Peel the potatoes, rinse with water and cut into 4 or 6 parts, depending on the size - place them in a saucepan.

Step 5. After about 7-10 minutes, add shurpa with bell pepper sticks and a whole hot pepper pod.

Step 6. When the potatoes become soft, simmer the soup for about 10 minutes and remove from heat. Afterwards, season the food with finely chopped herbs and garlic cloves passed through a press.

Step 7. Serve the beautiful soup to the table immediately, complementing the lunch with slices of black bread. Bon appetit!

Pork shurpa in a saucepan at home

When preparing shurpa, it is not recommended to use flavored spices, because vegetables and meat create their own unique balance of rich aroma and taste, without any additives. Garlic and, of course, fresh herbs add a special spice to the soup.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 2.3 l.

Ingredients:

• Pork – 400 gr.
• Onion – 1 pc.
• Carrot – 1 pc.
• Bell pepper – 1 pc.
• Potatoes – 6 pcs.
• Garlic – 3 teeth.
• Green onion – 1 bunch.
• Dill – 1 bunch.
• Tomatoes – 1 pc.
• Water – 1.5 l.
• Vegetable oil – 3 tbsp.
• Salt - to taste.

Cooking process:

Step 1. Cut the meat into pieces of the desired size and fry directly in the pan, adding oil for 10-15 minutes.

Step 2. Cut the peeled carrots into random large pieces.

Step 3. Chop the onion in a similar way.

Step 4. Transfer the chopped vegetables to the pork, mix and fry together for 10 minutes.

Step 5. Remove seeds and membranes from sweet peppers and cut into strips.

Step 6. Peel the garlic cloves and cut into slices.

Step 7. Add pepper and garlic slices to other ingredients and simmer for 5 minutes.

Step 8. After the time has passed, pour large cubes of potatoes into the pan, add salt, add water and bring to a boil. Afterwards, cover the dish with a lid and cook for about 15 minutes over low heat.

Step 9. After 15 minutes, season the soup with chopped herbs, stir and simmer for 5 minutes.

Step 10. Cut the tomatoes into slices.

Step 11. Add tomatoes to the shurpa and turn off the heat after 20 minutes.

Step 12. Pour the aromatic dish with tomatoes and herbs into plates and begin tasting. Bon appetit!

Beef shurpa in a cauldron over a fire

Let's prepare a hearty and rich soup - shurpa, from such available ingredients as a piece of beef, potatoes and other juicy and healthy vegetables. This dish will relieve you of the hateful feeling of hunger for a long time and fill you with a lot of energy.

Cooking time – 4 hours

Cooking time – 25 min.

Portions – 10.

Ingredients:

• Beef – 2 kg.
• Carrots – 1 kg.
• Onion – 1 kg.
• Potatoes – 1 kg.
• Bell pepper – 4 pcs.
• Greens – 2-3 bunches.
• Water – 6 l.
• Zira - to taste.
• Turmeric - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.
• Salt - to taste.

Cooking process:

Step 1. Rinse the beef thoroughly under running water, dry it and remove the films, cut it into pieces of the desired size.

Step 2. Place the meat in a cauldron, fill with cold water and cook for 2.5 hours, skimming off any foam that forms using a slotted spoon.

Step 3. Cut the peeled carrots into thick rings.

Step 4. Cut the pepper into strips, not forgetting to get rid of the seeds and white partitions.

Step 5. Remove the husks from the onions and chop them into half rings. Add all the chopped vegetables to the beef.

Step 6. We “free” the potatoes from the skin, cut them into 4-6 parts and send them to the soup 10 minutes after adding the carrots, onions and peppers.

Step 7. After half an hour, add spices and salt to the shurpa.

Step 8. Simmer the ingredients until fully cooked and soft (about another 10-15 minutes) and remove from heat. Before serving, decorate with finely chopped herbs and leave covered for about 30 minutes. Bon appetit!

How to cook pork shurpa in a cauldron over a fire?

Shurpa made with pork is incredibly rich and satisfying, and unlike lamb broth, it does not have a specific smell and will appeal to absolutely everyone without exception, thanks to the perfectly selected ingredients and long simmering time.

Cooking time – 1 hour 50 minutes

Cooking time – 25 min.

Portions – 10.

Ingredients:

• Pork – 1 kg.
• Potatoes – 5 pcs.
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Bell pepper – 1 pc.
• Tomatoes – 2 pcs.
• Garlic – 2 teeth.
• Vegetable oil – 4 tbsp.
• Laurel leaf – 2-3 pcs.
• Spices - to taste.
• Greens – 1-2 bunches.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. While the oil is heating up in the cauldron, chop the pork into medium-sized segments (shoulder or ribs are preferred).

Step 2. Fry the meat until lightly browned and then add large cubes of carrots and onions to it.

Step 3. After about 10 minutes, add pieces of bell pepper and large potato slices to the cauldron - mix and cook everything together for 20 minutes. Then, fill the contents of the cast-iron cookware with water, add salt and pepper, and cook for about an hour (add water if necessary).

Step 4. After about 50 minutes, make cross-shaped cuts on the tomatoes and dip them in boiling water for 30 seconds, then pour over ice water and easily remove the skins. Cut into two or 4 parts and transfer to the soup, along with chopped garlic.

Step 5. For a more intense aroma, lightly burn the laurel and only then send it to the cauldron.

Step 6. Finely chop the washed and dried greens, add to the soup and remove from heat.

Step 7. Serve the rich shurpa hot and enjoy its unique taste. Bon appetit!

Lamb shurpa in a cauldron over a fire in Uzbek style

Spending less than an hour and a half, you can easily prepare a hearty and rich soup of Uzbek cuisine from simple and affordable ingredients. Real shurpa is necessarily cooked in a cauldron over an open fire or on a stove, but it is in this cast-iron and thick-walled vessel that the components combine as much as possible and “create” an incredible taste.

Cooking time – 1 hour 50 minutes

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Lamb – 800 gr.
• Onion – 2 pcs.
• Potatoes – 4 pcs.
• Carrot – 1 pc.
• Tomatoes – 3 pcs.
• Red bell pepper – 3 pcs.
• Vegetable oil – 80 ml.
• Cilantro – 1 bunch.
• Zira - to taste.
• Coriander - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products in advance according to the list: wash and dry the vegetables, rinse the meat with water and give it a little time to dry.

Step 2. Lightly fry the lamb directly in a cauldron in vegetable oil and add water, boil for 60-80 minutes, periodically removing the foam.

Step 3. Without wasting time, cut the remaining components: cut the pepper in half, remove the seeds and membranes.

Step 4. Finely chop the onion, leaving one onion whole.

Step 5. Cut the peeled carrots into fairly large segments.

Step 6. Grind the cilantro.

Step 7. Cut the juicy tomatoes into two parts.

Step 8. We “free” the potato tubers from the peel and cut them into 2-4 parts.

Step 9. Add carrot sticks, tomatoes and a whole onion to the almost finished meat - simmer for 15 minutes.

Step 10. After time, add potatoes, bell pepper, cilantro, and chopped onion to the broth.Season the soup with cumin, coriander, ground pepper and salt - stir and simmer until the potato slices are soft.

Step 11. Pour the shurpa into deep cups and invite guests to the table. Bon appetit!

Delicious homemade chicken shurpa

Shurpa is a fairly fatty and rich first course of oriental cuisine, because the broth is usually cooked with lamb or beef, however, if you replace the main component with chicken, the calorie content will instantly decrease, and the taste characteristics will not deteriorate in any way.

Cooking time – 4 hours

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Water – 3 l.
• Chicken – 1 pc.
• Potatoes – 3 pcs.
• Onion – 2 pcs.
• Carrot – 1 pc.
• Bell pepper – 1 pc.
• Tomatoes – 2 pcs.
• Tomato paste – 2 tbsp.
• Seasoning for shurpa – 1-2 tbsp.
• Vegetable oil – 50 ml.
• Granulated garlic – 1 tsp.
• Greens – 15 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We cut the chicken (we leave two legs), fill it with water and boil for one and a half to two hours over low heat, constantly skimming off the foam to make the broth transparent. Fry the drumsticks in vegetable oil until golden brown with the addition of onion half rings.

Step 2. Peel the carrots and cut into cubes.

Step 3. Remove the skin from the potatoes, cut into large cubes and pour into a pan with thick walls.

Step 4. Add carrots, bell pepper strips and pieces of juicy tomatoes to the potatoes.

Step 5. Also add the rosy legs with onions and a couple of tablespoons of tomato paste into the pan.

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Step 6. Season the ingredients with granulated garlic, shurpa seasoning, ground pepper and salt.

Step 7Pour the prepared ingredients with broth and also add boiled chicken, disassembled into fibers.

Step 8. Move the heat-resistant dish to the stove and cook for an hour and a half over a slightly less than medium heat. At the end of cooking, sprinkle the shurpa with chopped herbs.

Step 9. Serve chicken shurpa in portioned bowls and begin tasting. Bon appetit!

How to cook homemade shurpa in a slow cooker?

Cooking shurpa is already not a labor-intensive process, but it is a little lengthy, because beef and lamb simmer for a long time until they reach a soft consistency. But when cooking in a multicooker, the housewife just needs to chop the meat and vegetables, fill them with water and turn on the desired program; the appliance will do the rest on its own.

Cooking time – 1 hour 25 minutes

Cooking time - 20 minutes.

Portions – 6.

Ingredients:

• Beef – 400 gr.
• Potatoes – 700 gr.
• Onions – 2-3 pcs.
• Carrot – 1 pc.
• Water – 1 l.
• Spices for pilaf – 1 tsp.
• Laurel leaf – 1 pc.
• Salt - to taste.

Cooking process:

Step 1. We clean the beef from white films, wash it, cut it into large segments and place it in a bowl (if you get a hard piece, it is advisable to boil it in advance until soft).

Step 2. Remove the skin from carrots and potatoes and cut into large pieces.

Step 3. Finely chop the peeled onion.

Step 4. Transfer the prepared vegetables to the meat.

Step 5. Sprinkle the ingredients with seasoning and salt.

Step 6. Fill the contents of the bowl with a liter of water, add bay leaves.

Step 7. Close the multicooker with a lid and start the “Stew” program (60 minutes).

Step 8. After an hour, pour the aromatic shurpa into bowls and start a hearty lunch. Bon appetit!

Shurpa with chickpeas - a classic recipe in a cauldron

A hearty and rich soup with oriental motifs - shurpa, an incredibly tasty and rich dish that will surely appeal to all lovers of spices and “strong” meat broths, namely beef. This dish is perfect for a complete and balanced lunch for the whole family.

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Beef on the bone – 1 kg.
• Chickpeas – 50 gr.
• Potatoes – 3 pcs.
• Carrots – 2 pcs.
• Onion – 1 pc.
• Grated tomatoes – 50 gr.
• Hot pepper (dried pods) – 1-2 pcs.
• Greens - to taste.
• Oriental spices - to taste.
• Salt - to taste.

Cooking process:

Step 1. For speed and convenience, place the products listed in the list of ingredients on the work surface.

Step 2. Place the beef in a cauldron, add water and bring to a boil - drain the first broth, replace the water with clean water and boil a second time.

Step 3. Without wasting time, soak the chickpeas in cold water.

Step 4. Peel the onion and cut into thin half rings or feathers - add to the broth when the beef becomes a little soft and boiled.

Step 5. Also add grated tomatoes to the cauldron, mix and simmer under the lid.

Step 6. Peel the carrots and cut into not too thin rings.

Step 7. Cook the chickpeas until half cooked and place in a fine sieve.

Step 8. Peel the potatoes, cut them into large pieces and add them to the broth along with the chickpeas - simmer until tender. At the same time as the potatoes, add hot pepper, salt and seasonings.

Step 9. Wash a bunch of selected greens with water, dry and finely chop.

Step 10. Serve hot and rich shurpa with chickpeas in tureens, garnished with chopped herbs. Bon appetit!

A simple and tasty recipe for pork ribs shurpa

If you decide to cook a classic of oriental cuisine - pork shurpa, then we recommend that you use ribs, because it is from this part that you get the richest and most transparent broth, which goes perfectly with boiled vegetable pieces, herbs and spices.

Cooking time – 1 hour 45 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Potatoes – 1 kg.
• Pork ribs – 1 kg.
• Carrots – 100 gr.
• Onion – 100 gr.
• Bell pepper – 200 gr.
• Tomato paste – 30 gr.
• Spices for shurpa/pilaf – 10 gr.
• Greens – 1 bunch.
• Salt - to taste.
• Water – 2.5 l.

Cooking process:

Step 1. Rinse the meat thoroughly under running water, dry it with paper towels and cut into segments. Place fat side down in a heated bowl and fry until golden brown without adding oil.

Step 2. Add thick carrot rings and pepper slices to the golden pork.

Step 3. Also put the onion quarters into the slow cooker, mix and continue frying.

Step 4. Sprinkle the ingredients with seasoning.

Step 5. When the vegetables become soft, pour coarsely chopped potatoes into a bowl, stir and simmer for another 5 minutes.

Step 6. Season the ingredients with tomato paste, mix again and continue cooking.

Step 7. After about 5 minutes, pour two and a half liters of water over the ribs with vegetables, add some salt and cook under the lid (Soup or Stew program, 60 minutes).

Step 8. 7-10 minutes before readiness, add chopped herbs to the shurpa. After the beep, pour the aromatic and rich soup into bowls and enjoy the amazing taste. Bon appetit!