Chicken shurpa

Chicken shurpa is a rather appetizing variety of thick, rich soup that is prepared in the East. The dish is filled with delicious vegetables and incredibly aromatic spices. It is worth noting that there is no single correct recipe for rich shurpa. There are many interpretations and they all taste amazing. Traditionally, shurpa is prepared from fatty meats – lamb. However, a decent rich dish can also be made from chicken.

Chicken shurpa in a pan at home

Chicken shurpa in a pan at home is the easiest dish to prepare. A bright, rich soup will lift your spirits on rainy, gray days. Absolutely everyone will enjoy this delicious shurpa. The aromatic dish will drive you crazy from the first spoon. Prepare and enjoy!

1. 
   Gather the ingredients from the list. Wash the potatoes and peel them with a vegetable peeler. Wash and dry tomatoes, herbs and sweet peppers.Rinse the chicken and separate into pieces. Leave the drumsticks and cook a rich broth from the rest of the meat. Cook for approximately 2 hours over low heat.
2. 
   Peel the onion, rinse and chop as desired. Place in a hot frying pan with vegetable oil. Add chicken legs there and fry until an appetizing caramel color.
3. 
   Wash and peel the carrots with a vegetable peeler, cut into cubes.
4. 
   Rinse the potatoes under water and peel the skins with a vegetable peeler. Cut to your liking and place in a heavy-duty ovenproof bowl.
5. 
   Remove the bell pepper from the stalk and core and cut into pieces as desired. Coarsely chop the tomatoes. Place the vegetables into a saucepan.
6. 
   Throw in the carrots, top with delicious chicken legs with onions and tomato paste.
7. 
   Season with salt and pepper, as well as shurpa spices and dried garlic.
8. 
   Break the cooked chicken into pieces, add to the pan and pour in hot rich broth.
9. 
   Bring to a boil and set heat to low. Cook covered for 1.5 hours. Check for salt, add salt if necessary. Rinse your favorite greens and chop with a knife. Turn off the heat and sprinkle the shurpa with herbs.
10. 
    Fill bowls with bright shurpa, decorate with greenery and treat your friends. Bon appetit!

Shurpa with chicken in a cauldron on the stove

Shurpa with chicken in a cauldron on the stove will win you over from the first spoon. A rich, aromatic dish will bring indescribable pleasure. Delicious shurpa is eaten piping hot; it perfectly saturates and warms. The dish turns out bright and looks elegant. It is prepared simply and quickly, and disappears from your plates.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 10

Ingredients:

• Chicken – 1.5 kg.
• Potatoes – 600 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Bell pepper – 1 pc.
• Tomatoes – 2 pcs.
• Chickpeas – 1 tbsp.
• Zira grains – ½ tsp.
• Coriander beans – ½ tsp.
• Cilantro - a bunch.
• Water – 3 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Gather the ingredients according to the list. Rinse the chickpeas and soak in water, preferably overnight. Wash the potatoes and carrots and peel them with a vegetable peeler. Wash and dry tomatoes, herbs and sweet peppers. Rinse the chicken and separate into pieces. Remove the peel from the onion.

Step 2. Coarsely chop the pepper, onion and carrot. Heat the cauldron on the stove, setting the temperature above medium. Pour in refined oil and throw in the listed vegetables.

Step 3. When the contents of the cauldron have softened, add the coarsely chopped tomatoes. Cook for 5 minutes, then remove and transfer to a plate.

Step 4. Place coriander and cumin seeds into a cauldron. Fry for a couple of minutes so that the fragrant spices open up and release their aroma. Place the chicken in the cauldron and brown it to an appetizing caramel color.

Step 5. Pour boiling water over the chicken. Cut the potatoes into large pieces and add to the broth, drain the chickpeas, rinse again and place in a cauldron. Bring the contents of the cauldron to a boil. Minimize heat and cook until potatoes are done.

Step 6. When the potatoes are almost cooked, add the vegetable frying. Wait for the dish to boil again and simmer for 10 minutes.

Step 7. Rinse the cilantro and chop it with a knife. Turn off the heat and sprinkle the shurpa with herbs. Let it brew under the lid.

Step 8. Fill the bowls with bright shurpa, decorate with cilantro leaves and treat your friends.

Step 9. Eat with pleasure!

Classic shurpa with chicken on the fire

Classic shurpa with chicken over the fire turns out magical with an amazing aroma. The rich soup is saturated with the smell of smoke, which increases appetite. It’s simply impossible to stop, it’s so delicious. On hikes or at tourist rallies, this hearty treat is quite popular. Try it!

Cooking time – 1 hour 50 minutes

Cooking time - 30 min.

Portions – 10

Ingredients:

• Chicken – 1.5 kg.
• Potatoes – 1 kg.
• Onions – 4 pcs.
• Carrots – 2 pcs.
• Tomatoes – pcs.
• Greens - to taste.
• Water – 3 l.
• Coriander – 1 tsp.
• Zira – 1 tsp.
• Dry basil – 1 tsp.
• Dried garlic – 3 tsp.
• Salt - to taste.
• Ground black pepper – 1 tsp.
• Vegetable oil – 50 ml.

Cooking process:

Step 1. So, collect the ingredients based on the recipe. Peel potatoes and carrots with a vegetable peeler. Wash and dry the tomatoes and herbs. Rinse the chicken. Peel the bulbs.

Step 2. Chop the chicken carcass into large pieces.

Step 3: Light the fire in advance. Install the pot. Pour water and throw in the chicken.

Step 4. Cut the peeled carrots into cubes.

Step 5. When the water in the pot boils, skim off the foam with a slotted spoon.

Step 6. Add carrots.

Step 7. Cut the peeled onions into large half rings and add to the broth. Leave one onion whole.

Step 8. Next, throw in the whole potatoes. Choose medium-sized root vegetables. If the potatoes are large, cut them in half or into quarters.

Step 9. Cut off the sprigs of greenery, tie the stems with thread and throw them into the broth. They will give the finished dish an indescribable aroma.

Step 10. Chop the sprigs of greenery and divide in half.

Step 11. Cut the remaining onion into thin half rings.

Step 12Cut the tomato into thin quarters.

Step 13. Add half the greens, onion and tomato to the boiling broth. Season with coriander, cumin, ground pepper, dry basil and garlic. Season generously with salt and add the bay leaves. Stir gently.

Step 14: Cook for 15 minutes and check the potatoes for doneness. When the potatoes are ready, carefully remove the pot from the heat and carefully remove the bunch of greens from the stems. Leave to brew for a bit and cool.

Step 15. Pour the bright, aromatic shurpa into metal bowls and sprinkle with chopped herbs. Invite your friends and eat with pleasure.

Chicken shurpa with potatoes

Chicken shurpa with potatoes is an amazingly tasty and bright dish. If you suddenly feel sad and want to please yourself, cook shurpa. This is an incredibly delicious soup that will not only fill you up and warm you up, but also fill you with joy and happiness. You definitely won’t have any difficulties performing an interesting shurpa.

Cooking time – 2 hours 00 minutes

Cooking time - 20 minutes.

Portions – 5

Ingredients:

• Chicken – 700 gr.
• Potatoes – 350 gr.
• Onions – 200 gr.
• Carrots – 200 gr.
• Bell pepper – 150 gr.
• Cherry tomatoes – 150 gr.
• Hot pepper – 2 pcs.
• Greens - to taste.
• Water – 2 l.
• Cumin – 2 tsp.
• Garlic – 3 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Fennel – 1 tsp.
• Ground red pepper - to taste.
• Bay leaf - to taste.
• Vegetable oil – 50 ml.

Cooking process:

Step 1. Heat a saucepan or vessel with a heavy bottom and thick walls at a temperature above average. Pour out the refined oil. Wash and dry the chicken parts, I have the thighs, place them in hot oil and brown them until they are crispy on both sides.

Step 2.Peel the onions and garlic cloves and chop as desired. Add to the meat along with mashed fennel and cumin, fry everything together.

Step 3. Wash the potatoes and carrots under water, peel them with a vegetable peeler or scrape them with a knife. Wash and dry the tomatoes, sweet and bitter peppers. Coarsely chop the ingredients of this amazing dish.

Step 4. Pour boiling water over the chicken, add salt and bay leaf. After boiling, cook covered for about an hour, setting the heat to minimum.

Step 5. Add carrots and hot peppers, leave one pepper whole, and peel the second, cut into pieces.

Step 6. Next, add the potatoes and cook for 10-15 minutes.

Step 7. Add tomatoes and sweet peppers. Cook for another 15 minutes. Taste for salt. If necessary, add salt and pepper with black and red pepper.

Step 8. Rinse your favorite greens and chop them with a knife. Turn off the heat and sprinkle the shurpa with herbs. Let it brew a little and absorb the fragrant aromas.

Step 9. Fill the plates with elegant shurpa and treat your loved ones. Shurpa is usually served in deep bowls, but in the absence of them, ordinary plates will do. Bon appetit! Eat with pleasure!

Chicken shurpa in a slow cooker

Chicken shurpa in a slow cooker is a task that any housewife can solve. The shurpa turns out mega appetizing. I love cooking in a slow cooker; the dishes come out rich and satisfying. From a minimum amount of ingredients you can easily get incredibly tasty shurpa. Everything ingenious is simple!

Cooking time – 1 hour 45 minutes

Cooking time - 20 minutes.

Portions – 4

Ingredients:

• Chicken – 700 gr.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Dill seeds - to taste.
• Water – 1 l.
• Salt - to taste.
• Greenery - for decoration.
• Ground black pepper - to taste.
• Vegetable oil – 50 ml.

Cooking process:

Step 1. So, take the necessary products based on the recipe. Peel the carrots with a vegetable peeler or scrape them with a knife.

Step 2. Wash the chicken parts and place them in the multicooker bowl. Fill with water. Close the lid of the device. Press the “Soup” button on the appliance panel and set the timer for 1 hour. Cook until the sound alert sounds.

Step 3. Grate the peeled carrots.

Step 4. Peel the onions and chop them as desired.

Step 5. Peel the potatoes with a vegetable peeler or knife. Cut into squares.

Step 6. After the sound alert, carefully open the multicooker. Remove the meat and pour the broth into a convenient container. Pour odorless oil into the bottom. Turn on the “Frying” or “Baking” program, set the timer for 15 minutes, throw in the vegetables, cook, don’t forget to stir so they don’t burn.

Step 7. Fill with broth. Return the meat to the broth. Salt, pepper and season with dill seeds. Change to the “Cooking” mode and cook for 15 minutes.

Step 8. Rinse your favorite greens and chop them with a knife. Turn off the device after the sound alert. Fill the plates with aromatic shurpa and sprinkle with herbs. Treat your family. Eat with pleasure!