Shurpa on a fire in a cauldron

Shurpa is a famous soup among the Turkic peoples, which became widespread in the Muslim East, as well as among the peoples neighboring the Turks and Tajiks. This soup is distinguished by its high fat content and a constant supply of vegetables. Most often it is cooked over fire and it turns out incredibly tasty and aromatic.

Beef shurpa over a fire in a cauldron

To begin with, the beef is boiled until cooked. Next, carrots, peppers, onions and potatoes are added. The shurpa is cooked for another 10 minutes, after which the cauldron is removed from the heat, everything is infused and served. The result is a very tasty and aromatic dish that will delight your whole family.

1. 
   How to cook shurpa over a fire in a cauldron? To begin, thoroughly rinse the meat under running water, dry it on a paper towel and cut into medium-sized pieces.
2. 
   Next, transfer the beef to a cauldron, fill it with cold water, put it on the fire and cook for 2.5 hours, periodically skimming off the resulting foam.
3. 
   Coarsely chop the carrots and bell peppers and place the vegetables in the cauldron. We also peel and coarsely chop the onion.
4. 
   After 10 minutes, add the potatoes cut into slices, and after 30 minutes add cumin, ground black pepper, turmeric, salt and bay leaf.
5. 
   Cook the shurpa for another 10 minutes, then remove from the heat, add finely chopped herbs, let it brew a little and serve with fresh flatbread. Bon appetit!

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

To begin with, pork is fried in a cauldron. Then it is filled with water and cooked for an hour. Next, potatoes, carrots, tomatoes, bell peppers are sent there and the shurpa is cooked for half an hour. At the end, herbs and spices are added, everything is infused for 15 minutes and served. It turns out incredibly tasty.

Cooking time: 3 hours.

Cooking time: 40 min.

Portions – 10.

Ingredients:

• Pork – 2 kg.
• Potatoes – 1 kg.
• Carrots – 4 pcs.
• Bell pepper – 3 pcs.
• Onions – 5 pcs.
• Tomatoes – 5 pcs.
• Hot pepper – 2 pcs.
• Cilantro – 1 bunch.
• Basil – 0.5 bunch.
• Salt - to taste.

Cooking process:

Step 1. Wash the pork thoroughly under running water, cut into medium pieces and fry in a cauldron. Then fill it with water, add seasonings to taste and cook for an hour over low heat.

Step 2. Cut the carrots into strips, the potatoes into cubes and place the vegetables in the cauldron with the meat.

Step 3. Coarsely chop the tomatoes and bell peppers and add them to the other ingredients along with the peeled onions.

Step 4.Cook the shurpa for half an hour, then add finely chopped herbs, hot pepper, salt and spices. Cook for another 15 minutes, then remove from heat and let steep for 20 minutes.

Step 5. Pour the hot shurpa into plates and serve with fresh bread. Bon appetit!

Lamb shurpa on the fire - a classic recipe

Fat tail fat is melted in a cauldron, in which lamb, onions and carrots are fried. Next, tomatoes and sweet peppers are added and everything is stewed. Then the ingredients are poured with water, and the shurpa is cooked for 2 hours. At the end, potatoes are added and everything is cooked until tender.

Cooking time: 4 hours.

Cooking time: 1 hour.

Portions – 20.

Ingredients:

• Lamb – 5 kg.
• Fat tail fat – 300 gr.
• Onions – 3 kg.
• Carrots – 3 kg.
• Tomatoes – 2 kg.
• Sweet pepper – 1 kg.
• Potatoes – 4 kg.
• Bay leaf - to taste.
• Salt - to taste.
• Black peppercorns - to taste.
• Greens - to taste.
• Uzbek spices - to taste.

Cooking process:

Step 1. Place the cauldron on the fire and melt the fat tail fat in it. We thoroughly wash the lamb under running water, cut it into medium-sized pieces and fry everything over high heat for 15-20 minutes.

Step 2. Take the meat out of the cauldron and add chopped carrots and onions. Fry vegetables until soft. Then return the meat there and reduce the heat.

Step 3. Now add chopped tomatoes, sweet peppers and continue to simmer.

Step 4. Pour in about 5 liters of water and cook the shurpa over low heat under the lid for 2.5 hours. At the end, add coarsely chopped potatoes, bay leaves, spices and black peppercorns. Cook for another 15-20 minutes until done and add salt to taste.

Step 5.Pour the shurpa into plates and serve with cucumbers, tomatoes, pickled onions and herbs. Bon appetit!

Shurpa soup from elk meat on the fire

Elk meat is boiled in a cauldron. Next, onions, carrots, tomatoes, potatoes and herbs are added. Everything is cooked until done, poured into plates, sprinkled with cilantro and served. The result is a very tasty and satisfying dish that will delight and warm your whole family.

Cooking time: 2 hours.

Cooking time: 30 min.

Portions – 7.

Ingredients:

• Elk meat – 2 kg.
• Potatoes – 2 kg.
• Tomatoes – 6 pcs.
• Onions – 1.5 kg.
• Carrots – 500 gr.
• Bell pepper – 2 pcs.
• Apple – 1 pc.
• Garlic – 2 heads.
• Greens - to taste.
• Cilantro - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Zira - to taste.
• Coriander - to taste.
• Khmeli-suneli - to taste.

Cooking process:

Step 1. First, thoroughly wash the elk meat under running water and cut it into large pieces. Then we transfer the meat into a cauldron, fill it with cold water and place it over the fire.

Step 2. Peel a kilogram of onion and cut into rings.

Step 3 Peel the carrots and cut them into cubes. After the water in the cauldron boils, add chopped onions and carrots.

Step 4. After half an hour, add the tomatoes, which we first peel and cut into slices. Next, we send there the remaining onion, cut into half rings, and slices of bell pepper.

Step 5. After 20 minutes, add the whole peeled potatoes. After 15 minutes, add finely chopped garlic, apple, salt, ground black pepper, cumin, coriander and suneli hops to the shurpa. Then mix everything and cook for another 20 minutes.

Step 6.Pour the finished shurpa into plates, sprinkle it with finely chopped cilantro, parsley, dill and serve. Bon appetit!

Shurpa on fire from pork ribs

The ribs are cut into small pieces and fried in a cauldron with onions, carrots and bell peppers. Then potatoes and tomatoes are added there, everything is stewed for a couple of minutes, filled with water and cooked over low heat for 30-40 minutes. It turns out very tasty and aromatic.

Cooking time: 2 hours.

Cooking time: 30 min.

Portions – 7.

Ingredients:

• Pork ribs – 500 gr.
• Onions – 1 pc.
• Potatoes – 3-4 pcs.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 2 pcs.
• Garlic – 2-3 cloves.
• Salt – 1 tsp.
• Ground black pepper – 2-3 pinches.
• Zira – 2 pinches.
• Fresh greens – 50 gr.
• Vegetable oil – 2-3 tbsp.

Cooking process:

Step 1. First, cut the pork ribs into small pieces. If they are too fat, then cut off this part.

Step 2. Heat the vegetable oil in a cauldron, put the ribs there and fry them until golden brown. Next, add the peeled and chopped onion into half rings, mix and fry for 3-4 minutes. Cut the carrots into cubes and add to the meat.

Step 3. After a couple of minutes, add the chopped bell pepper and continue to fry over high heat, stirring occasionally.

Step 4. Peel the potatoes, wash them, cut them into large pieces and place them in a cauldron. Next add the chopped tomatoes and mix everything.

Step 5. After a couple of minutes, add water so that it lightly covers the contents. Bring the soup to a boil, add spices and cook for 30-40 minutes.Then we put finely chopped garlic into the shurpa, let it brew, pour it into plates, sprinkle with herbs and serve. Bon appetit!

How to cook chicken shurpa soup over a fire?

To begin with, the chicken is boiled in a cauldron until cooked. Next, meat, onions and carrots, dry spices are added to the broth and everything is cooked for 15-20 minutes. Then tomatoes, peppers, flour, herbs are added to the soup and everything is cooked until tender. Shurpa is poured into plates and served to the table.

Cooking time: 1 hour 40 minutes

Cooking time: 25 min.

Portions – 8.

Ingredients:

• Chicken – 1 pc.
• Potatoes – 4 pcs.
• Carrots – 2 pcs.
• Tomatoes – 2 pcs.
• Onions – 1 pc.
• Sweet bell pepper – 1 pc.
• Parsley – 0.5 bunch.
• Wheat flour – 20 gr.
• Salt - to taste.

Cooking process:

Step 1. Wash the chicken thoroughly under running water, cut it into pieces, put it in a cauldron, fill it with cold water and put it on the fire. After the water boils, remove the resulting foam, add salt and cook for an hour. Then remove the chicken from the broth and remove the meat from the bones.

Step 2. Peel the onions, carrots, potatoes and cut the vegetables into large pieces.

Step 3. Next, transfer the meat and vegetables into a cauldron with broth, add dry spices, bring to a boil and cook for 15-20 minutes.

Step 4. Peel the tomatoes and cut them into cubes. Remove the core from the bell pepper and cut it into strips. Add the vegetables to the broth and cook for 5-7 minutes. Then add flour and stir until it is completely dissolved.

Step 5. At the end, add finely chopped greens, remove the cauldron from the heat, pour the shurpa into plates and serve. Bon appetit!

Delicious duck shurpa on the fire

The duck is fried in a cauldron along with onions and carrots. Next, everything is filled with water and cooked for 1.5 hours. Then potatoes, sweet peppers, tomatoes, apples and hot peppers are sent to the cauldron. At the end, garlic and herbs are added, the shurpa is infused for 10 minutes and served.

Cooking time: 2 hours 40 minutes

Cooking time: 30 min.

Portions – 9.

Ingredients:

• Wild duck – 1 pc.
• Carrots – 2 pcs.
• Sweet bell pepper – 3 pcs.
• Tomatoes – 4 pcs.
• Apple – 2 pcs.
• Hot pepper – 1 pc.
• Garlic – 4 cloves.
• Potatoes – 5 pcs.
• Salt - to taste.
• Onions – 3 pcs.
• Vegetable oil – 70 ml.
• Ground black pepper – 1/3 tsp.
• Fresh dill – 1 bunch.
• Water – 3 l.

Cooking process:

Step 1. Wash the wild duck thoroughly under running water and cut it into several parts. We also use offal to make soup.

Step 2. Heat vegetable oil in a cauldron and fry the duck in it until brown.

Step 3. Peel the carrots and chop them coarsely. Chop the onion into half rings. Place the vegetables in a cauldron and simmer everything together for about 30 minutes.

Step 4. Next, add water and cook for an hour and a half.

Step 5. Chop the potatoes coarsely. Remove the stem and seeds from the sweet pepper and cut into half rings. We cut the tomatoes into slices. Remove the core from the apple, cut it in half and chop it into slices. Chop the garlic and herbs with a knife.

Step 6. After the required time, place the potatoes in the cauldron and after 15 minutes add the sweet pepper, tomatoes, apple, and hot pepper pod. Salt and pepper to taste. After 25 minutes, remove the hot pepper, add garlic and herbs and remove the cauldron from the heat.

Step 7. Let the finished shurpa brew for 10 minutes, after which we pour the soup into bowls and serve with fresh bread.Bon appetit!