Delicious shurpa. Shurpa from beef - a taste that cannot be forgotten

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

Shurpa from beef is rich, thick and rich in taste.

• Beef - 1 kg
• Bulb onion (Medium) - 2 pcs
• Bulgarian pepper (Medium) - 2 pcs
• Tomato (Can be replaced with tomato paste.) - 4 pcs
• Cilantro - 2 bunch.
• Garlic - 5 tooth.

Wash and cut the beef flesh into large pieces. We put the pieces of beef in a saucepan and fill it with cold water, put it on the stove. We remove the foam from the meat. Close the lid, cook for 1.5 hours on low heat.

Cut the onion into small cubes and bell pepper. When the meat is separated from the bones, lay the chopped vegetables to them.

Three tomatoes on a grater and add to boil in the soup.

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

Beef shurpa is ready! Bon appetit!

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

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

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

Additionally:

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

We clean the onion and cut into rings or half rings.

We remove the skin from the carrot, cut it into large cubes.

We clean the potatoes, wash and cut into four or five parts.

We thoroughly wash the meat, get rid of excess fat and tendons.

After that, cut it into fairly large portioned pieces.

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

Cut the garlic into slices or grind in a blender.

Put the meat in a saucepan and pour boiled water.

We put the dishes on a strong fire and bring the liquid to a boil.

Remove any foam with a slotted spoon, then reduce heat to medium-low.

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

After that, remove it from the heat and filter through a fine sieve. Allow the meat to cool slightly, then return it to the strained broth. Put the pot back on the stove and bring the soup to a low boil.

We spread the potatoes and let it boil until tender.

Pour the sunflower oil into the pan, add the prepared onion.

We place the dishes on medium heat for about three minutes.

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

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

We check the carrots for softness, then add the tomatoes to the pan.

Simmer the frying a little more, pour in the tomato paste and mix the mass well.

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

Immediately after this, pour the prepared frying into the soup. Bring the broth to a moderate boil, add the prepared garlic. We pepper and salt our brew, pour in the remaining seasonings and dried herbs.

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

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

Recipe 3: homemade beef shurpa

• Beef on the bone - 1000 gr. (meat should be a lot)
• Potatoes - 6 pcs. (medium size)
• Carrot - 1 pc.
• Onion - 2 pcs.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 1 pc.
• Greens - 1 bunch
• Salt to taste
• Black ground pepper taste
• Allspice and black peppercorns - 4-5 pcs.
• Bay leaf - 2-3 pcs.
• Garlic - 3 tooth
• Spices (zira, coriander, chili pepper) to taste

First you need to cook the broth because this is the longest stage of our preparation. Pour the meat on the bones with water and set to boil. After you remove all the foams and the broth boils, reduce to a minimum (so that it barely boils) and cook for about three hours.

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

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

Chop the onion into large half rings. Carrots or large circles, or bars. Potatoes, if it is not large, can only be cut in half. Pour the vegetables into the simmering broth. Also at this stage, put the peppercorns.

After five minutes of boiling, put the pepper into the broth, cut into a large cube. After the soup boils again, reduce the heat so that the boil is weak - barely noticeable.

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

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

When serving, sprinkle with additional fresh herbs, parsley and cilantro are well suited for this.

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

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

To begin with, we need a cauldron for cooking our beef shurpa. I have a 5 liter pot. We cut our meat into small pieces. Right in the cauldron we fry our meat with the addition of 50 grams of vegetable oil. Fry until golden brown with the addition of black ground pepper to taste.

While the meat is fried, peel and chop large onions, peppers, carrots. In no case do not grate carrots. Carrot cut into large oblong pieces. We prepare our tomatoes. We dip the tomatoes in boiling water, and then remove the skin from them. We cut our tomatoes into four parts, freeing them from the "ass". When our meat is fried, add coarsely chopped onion.

Add prepared Bell pepper cut into large pieces. I took a large, red, "meaty" peppercorn. If you bought a pepper at the market, then before you throw the pepper into the shurpa, you need to try it. It is possible that he grew up next to hot pepper, and could be pollinated. Such a pepper will be bitter, I have come across this more than once. Do not be afraid that the pepper is coarsely chopped, it will still boil during cooking.

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

We add our tomatoes without skins and “ass”, cut into four parts. The skin will fall behind the tomato and curl into tubes if we do not remove it. We fill it all with water and continue to cook our beef shurpa. I did not add much water, only 1.5 liters. My cauldron is not large, only 5 liters, and there are a lot of products prepared.

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

When our carrots are almost ready, we salt our shurpa, add chopped zucchini. I put in 1.5 teaspoons of salt. That was enough for me, but my wife added salt to herself in a plate.

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

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

5 minutes before the readiness of our beef shurpa, we add chopped greens, garlic and two bay leaves. You can add more greens, as you like. Greens can be added to fresh in a plate with shurpa. This is who loves.

This is what our beef shurpa looks like. Shurpa turned out thick, rich and very tasty. Shurpa can be served with mayonnaise, or without mayonnaise.

Recipe 5, classic: beef shurpa soup

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

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

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

Then add the carrots - peel, rinse, coarsely chop into bars. The number of vegetables can be increased at your discretion. Cook carrots with onions and meat for a few more minutes.

Next, send the chopped sweet pepper into the pan. Peppers can be taken in different colors - at will. You can also add a little chili pepper, this option would be preferable for lovers of spicy.

Transfer the fried vegetables and meat to a saucepan.

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

Then add chopped tomatoes and tomato paste.

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

At the end, skip a couple of cloves of garlic on the press, add greens to taste.

Very tasty and fragrant. Bon appetit!

Recipe 6, simple: how to cook beef shurpa

Shurpa from beef, a recipe with a photo at home hearty and incredibly delicious first dishes. Shurpa is prepared on the basis different meat, most often it is beef, veal or lamb, sometimes Domestic bird- turkey, chicken.

Vegetables are cut very large, cooked together with meat, which is very convenient, as it does not require special attention from the hostess, despite the duration of cooking. So carefully watch how beef shurpa is prepared, the recipe with a photo at home is described below.

• beef (without bones) - 850 gr.;
• onions - 250 gr.;
• carrots - 300 gr.;
• potatoes - 300 gr.;
• cherry tomatoes - 250 gr.;
• parsley, cilantro - 100 gr.;
• bay leaf, suneli hops, salt, vegetable oil.

In a heavy-bottomed soup pot, heat refined vegetable oil. Add chopped onion, sauté until translucent, 5-6 minutes.

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

We put the meat to the browned onion, quickly fry so that it is slightly covered with a crust.

Now add the carrot cut into large cubes, also fry it together with beef and onions.

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

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

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

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

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

Serve hot, season with freshly ground black pepper. I hope you liked my recipe with a photo of beef shurpa at home and you will cook it for your family.

Recipe 7: rich beef shurpa (step by step)

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

• Beef on the bone - 400-500 g;
• Onions - 3 pcs.;
• Carrots - 3 pcs.;
• Potatoes - 5 pcs.;
• Bulgarian pepper - 1 pc.;
• Eggplant - 1 pc;
• Tomatoes - 2 pcs.;
• Vegetable oil for frying;
• Salt to taste;
• Cold water - 2 l;
• Black ground pepper - ½ tsp;
• Red ground pepper - ¼ tsp;
• Coriander - ¼ tsp

Wash the meat well so that there are no small bones, dry it.

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

Peel the onion, cut into slices or half rings, as you like. Put to fry to the meat.

Prepare the carrots (peel and wash), cut one and a half carrots into a large piece, grate the remaining half. Add carrots to the onion when it turns golden. Don't forget to stir constantly.

Prepare the potatoes, cut them in half. Add to stir-fry, continue frying.

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

Wash the tomatoes, cut into slices, put to the rest of the vegetables. Add spices, salt, mix.

When the roast is well fried, it is necessary to pour cold water.

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

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

Recipe 8: Uzbek Veal Shurpa (with photo)

We offer a discreet version of the Uzbek shurpa - not too greasy, made from veal pulp. Shurpa according to this recipe turns out to be unusually fragrant, tasty and satisfying. Try it, you will definitely like this oriental soup.

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

Coarsely chop the carrots - circles or semi-circles and add it to the pan. Pour in hot water and add chickpeas. Boil everything over low heat for about an hour.

Recipe 9: Beef Shurpa in a Multicooker

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

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

• 1 kg of beef or lamb;
• 1 onion, diced;
• 2 cups chopped carrots;
• 1 diced sweet pepper;
• 2 cups chopped tomatoes (no skins)
• 8 small potatoes;
• ½ bunch fresh chopped parsley;
• 5 cloves of garlic;
• 1 teaspoon paprika;
• 1 st. a spoonful of black pepper;
• salt - to taste;
• frying oil.

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

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

In a slow cooker, this is the “Frying” (“Baking”) mode for 30 minutes.

Add the meat to the pan and sauté, stirring often, until the pieces are browned on all sides until golden brown. Sprinkle with paprika, pepper and salt to taste.

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

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

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

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

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

Recipe 10: Simple Beef and Vegetable Shurpa

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

Cook beef broth, strain.

Cut the meat.

Peel the carrots, cut into thick slices, put in the broth, cook for 5 minutes,

Add whole peeled onions and potatoes (also whole).

5 minutes before readiness, add bell peppers, cut into large half rings, and tomatoes, cut into quarters, into the broth.

Put chopped boiled meat into the finished shurpa and sprinkle with herbs.

Beef shurpa is ready. Bon appetit!

Hearty, rich, delicious shurpa with vegetables and fatty meat will the perfect dish on the table on a cold winter evening. It will fill you with a charge of vivacity, warm and give a good mood.

We represent the most interesting recipes shurpas.

You will need:

• bay leaf - 2 pcs.;
• potato tubers - 500 g;
• salt - to taste;
• carrot - 1 pc.;
• water - 2 l;
• meat with bone - 0.7 kg;
• tomato sauce- 20 ml;
• onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• lamb fat for frying;
• garlic - 2 cloves;
• tomatoes - 2 pcs.;
• a handful of greens;
• black and red ground pepper to taste.

How to cook lamb shurpa:

1. We chop the lamb on the bone into pieces, put it in a saucepan with sizzling fat and cook over high heat until a golden crust forms.
2. Pour filtered water into a saucepan.
3. Pour the meat pieces into a saucepan with water and cook until soft, from time to time removing gray foam from the surface of the liquid. This will take you from half an hour to 60 minutes. It all depends on the age of the lamb.
4. Put the cooked meat on a plate.
5. We clean all vegetables in the usual way. Carrot root cut into large circles. I pour it into the broth.
6. We cut small potatoes into two parts and load them into the pan after the carrots.
7. We cut the lamb smaller and send it after the vegetables.
8. Cut the onion into quarters, crumble into the prepared soup.
9. Chop red bell peppers into large pieces. Cut the tomatoes the same way.
10. Pour the chopped vegetables into the broth, then pour the tomato sauce.
11. It remains to pour all the spices, salt. For flavor, you can use basil, cilantro, etc.
12. We turn garlic cloves and washed greens into crumbs. Add them to the dish. We leave the delicious fragrant shurpa for 20 minutes, and then pour it into plates.

Hearty dish with beef in a cauldron

What to take:

• three tomatoes;
• any kind of fresh herbs - 60 g;
• 4 garlic cloves;
• beef pulp - 0.6 kg;
• three sweet peppers;
• spices to taste;
• potato tubers - 6 pcs.;
• tomato paste - 60 g;
• two carrots;
• salt - to taste;
• onion - 2 pcs.

Beef shurpa step by step:

1. Remove skins and skins from all vegetables. Pour oil into the cauldron, chop the onions with feathers and fry until golden.
2. We cut the washed beef pulp into large pieces, load it with the onion and cook for 15 minutes, turning it over to the other side.
3. We cut the roots of carrots in the form of straws, chop the bell pepper into sticks, and the tomatoes into quarters (if they are small).
4. We put the crushed products in a cauldron and pass for 2 minutes.
5. We pour boiling water. Its layer should cover all the ingredients. Stew the food for 40 minutes. The fire must be at minimum power.
6. We chop the potatoes in large cubes, put them in the soup, add more boiling water, salt, spices.
7. We cook the dish for 15 minutes. It remains to crumble chopped garlic cloves and fresh herbs.
8. Shurpa soup should stand for another 10 minutes and you can treat yourself to rich, thick food. Bon appetit!

How to cook pork shurpa?

From such a fragrant, fatty dish, any man will be delighted.

Recipe Ingredients:

• red chili pepper - 4 g;
• pork meat - 0.8 kg;
• tomatoes - 0.2 kg;
• fresh parsley - 20 g;
• potatoes - 0.6 kg;
• liquid oil - 18 ml;
• onion - 0.25 kg;
• zira - 10 g;
• sweet pepper - 0.25 kg;
• dill - 20 g;
• carrot - 0.25 kg;
• garlic cloves - 8 pcs.

Cooking algorithm:

1. Cut the pork flesh into large cubes.
2. We put them in a cauldron or pan, pour them with oil and fry until golden brown.
3. Coarsely chop the peeled onions. If the onion is small, then it can be left whole.
4. Chop carrots into large rings.
5. We fall asleep carrots with onions for pork and cook for 3 minutes.
6. Peeled sweet pepper cut into large pieces. We pour it to the prepared products and pass it for another 4 minutes.
7. We chop potato tubers into large slices, put them in a cauldron. Vegetables and meat continue to simmer for 15 minutes.
8. Pour 2 liters of water and wait until the broth boils.
9. Add salt, from time to time remove the foam from the soup.
10. Grind the hot pepper and throw it into the cauldron, reduce the heat and slowly cook for an hour and a half.
11. Remove the skin from the tomato and cut into large slices.
12. Put them in the dish and cook for another 4 minutes.
13. With the flat part of the knife blade, we crush the garlic cloves, crumble them into a cauldron, pour zira, black pepper, chopped greens. All that's left is to enjoy great taste hearty lunch.

In a slow cooker

Main products:

• bulbs - 4 pcs.;
• dill with cilantro - a handful;
• lamb - 500 g;
• one leaf of laurel;
• lard - 100 g;
• salt to taste;
• hot chili pepper;
• tomato sauce - 80 g;
• potatoes - 500 g.

How to prepare shurpa in a slow cooker:

1. Washed meat and bacon cut into pieces.
2. Chop the peeled onion into rings.
3. Chop the peeled potatoes into large cubes.
4. We load the fat into the bowl of the multicooker and fry until cracklings appear in the “Frying” mode.
5. Put the cracklings in a separate bowl.
6. In the remaining fat we pass the lamb meat until golden brown.
7. Fall asleep rings of onion and potato cubes. Fry the ingredients for 10 minutes.
8. Add tomato sauce and cook in the same program for another 10 minutes.
9. Pour salt, chop pepper, pour 2.5 liters of water. We rearrange the multicooker in the "Extinguishing" mode. Time - 60 minutes.
10. At the end of cooking, chop the chopped cilantro, dill and put a bay leaf.

From venison or roe deer

Shurpa from roe deer or venison will add variety to the usual lunch dishes. Feel the spicy aroma of the forest.

Recipe Ingredients:

• garlic - 1 head;
• venison - 0.5 kg;
• millet groats - 60 g;
• carrot - 2 pcs.;
• spices to taste;
• mushrooms - 0.1 kg;
• two bulbs;
• a bunch of any fresh herbs;
• potato tubers - 5 pcs.;
• prunes - 7 pcs.;
• one red pepper;
• smoked meats - 0.1 kg.

Shurpa from venison step by step:

1. Let's prepare all the products: peel the vegetables, rinse the venison and chop into large pieces.
2. We put them in a saucepan and fry with pieces of onion.
3. Coarsely chop potatoes, carrots, bell peppers.
4. We shift the fried foods, pieces of vegetables into a cauldron or pan. Fill this splendor with water and cook at a minimum fire power for 40 minutes.
5. Coarsely chop mushrooms and prunes.
6. As soon as the soup is cooked, put millet, mushrooms, spices, chopped herbs and prunes into the broth. Cooking for another 20 minutes. Now an unusual dish can be poured into plates. Bon appetit!

Chicken cooking method

If you don't like this soup because of the heavy fatty meat, make it with chicken.

What to take:

• a bunch of cilantro;
• onion - 0.5 kg;
• zira - 5 g;
• chicken - 2 kg;
• bunch of parsley;
• salt to taste;
• small potato tubers - 8 pcs.;
• coriander - 8 g;
• black pepper, ground to taste;
• carrots - 4 pcs.;
• a bunch of basil;
• hot pepper - 2 pcs.;
• small tomatoes - 0.3 kg;
• bell peppers of different colors - 2 pcs.

How to cook chicken shurpa:

1. Cut the chicken into pieces, put in a bowl.
2. Pour the pieces with 3 liters of water, wait until the liquid boils on the stove.
3. Chop the onion in the form of half rings and throw it into the pot. Boil the broth for 60 minutes.
4. We chop the peeled carrots into slices and load them with the cooking ingredients with the addition of hot peppers.
5. Mix the cumin and coriander, crush them and add to the soup. Cooking another 15 minutes.
6. During this time, chop the peeled potato tubers into cubes, load into a saucepan and cook for 10 minutes.
7. Coarsely chop the tomatoes and bell peppers, toss them in the wake of the potato pieces.
8. Cook on low heat until potatoes soften.
9. It remains to pour all the spices, salt, herbs, hold the soup on the gas for another 2 minutes.
10. Serve bowls of steaming soup along with tortillas.

An unusual horse meat recipe

List of ingredients:

• carrot - 0.2 kg;
• tomato paste - 20 g;
• horse meat - 0.5 kg;
• vegetable oil - 40 g;
• a clove of garlic;
• salt to taste;
• onion - 0.1 kg;
• black pepper and herbs to taste.

How horsemeat shurpa is prepared:

1. Put the pieces of horsemeat on the bottom of the pan with water. We are waiting for the liquid to boil.
2. We put a whole peeled onion and lavrushka. Cooking for 40 minutes.
3. Put the soft cooked meat on a cutting board and chop.
4. We load the horse meat into a frying pan with oil and pass it along with chopped carrots and tomato sauce.
5. We shift the roast with meat into the soup, wait until it boils.
6. Pour seasonings, salt, pieces of herbs and cook for another 15 minutes, reducing the heat.
7. It remains to set the table and serve a fragrant dish.

You will need:

• two bell peppers;
• elk meat - 2 kg;
• carrot - 500 g;
• cilantro;
• one apple;
• potato tubers - 2 kg;
• fresh herbs to taste;
• onion - 1 kg;
• garlic - 2 heads;
• seasonings and salt to taste.

How shurpa is prepared in a cauldron:

1. Chop the elk into large cubes.
2. We put them in a cauldron with cold water
3. Chop 700 g of onion into rings. We turn the roots of carrots into sticks.
4. In boiling meat broth loading carrots and onions.
5. After half an hour, we send quarters of tomatoes to the cauldron.
6. Chop the remaining onion in half rings and send it to the soup along with slices of bell pepper.
7. After 20 minutes, we throw small potatoes into the dish without slicing it.
8. Combine your spices, crushed garlic, crushed apple and salt. As soon as the potatoes are cooked for 15 minutes, pour the mixture of spices into the broth.
9. It remains to wait 20 minutes and pour the dish into tureens.

Traditional version in Uzbek

Main Ingredients:

• coriander - 5 g;
• fat tail fat - 220 g;
• tomato - 3 pcs.;
• dill and cilantro;
• lamb - 0.55 kg;
• zira - 5 g;
• Bulgarian pepper - 3 pcs.;
• potato tubers - 3 pcs.;
• onions - 5 pcs.;
• salt to taste;
• carrots - 2 pcs.

Shurpa in Uzbek, how to cook:

1. Melt the lard in a frying pan until browned. We are removing them.
2. We load large pieces of lamb into a pan and fry in melted fat until browned.
3. Add onion rings. After 4 minutes, lay out the quarters of the tomatoes.
4. After 7 minutes, pour the bell pepper sticks. Stew the dish for 17 minutes, and load the carrots in the form of straws.
5. We spread the contents of the pan in a saucepan, pour 3 liters of water. When it boils, add coarsely chopped greens, all spices, salt.
6. Let the dish cook for another 15 minutes. During this time, cut the peeled potato tubers into large cubes and add to the soup.
7. After 20 minutes you can enjoy great taste rich hot shurpa.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

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Shurpa is dressing soup in meat broth. The dish is widespread in the East, in its Muslim part, where the traditions of its preparation are still preserved. There are a lot of variations of the soup, some recipes contradict original dish. For example, pork shurpa cannot be consumed by Muslims, but it is a classic among the Eastern Slavs and it is very tasty. Tart, rich broth it cooks quickly even on a campfire, and the high calorie content of the soup allows you to recuperate after hard work or keep warm in cold weather.

Whose national dish is shurpa

It is very difficult to single out the nationality of the dish, but judging by the classic recipe with lamb, shurpa spread all over the world from Asia from nomadic peoples. As there is no strict canonical recipe field soup, and there is no established name for the dish. Shorba, chorpa, shorpo, sorpa, chorba are all broth, but with different meats and slightly modified technology. If the classic recipe is lamb soup, then the coastal regions of Turkmenistan are cooked with fish (asy-sorpa), and where there is a lot of game, poultry shurpa is common.

If you try to highlight the common distinctive features of the dish, then you can determine several mandatory conditions that characterize shurpa soup:

• Firstly, the meat for the broth is pre-fried, it must have a high fat content.
• Secondly, it is used a large number of vegetables, greens, the set of which is more or less constant: potatoes, carrots, onions, bell peppers.

How to cook shurpa at home

Cooking shurpa is not particularly difficult. The dish can be safely called the dream of any housewife - coarsely chopped vegetables, big chunks meat, spices. Initially, the soup was cooked in a cauldron over a fire, but at home, cast-iron dishes with thick walls are used. To make it tasty, vegetables are simmered in melted fat until half cooked or laid raw, depending on the recipe.

Spices for shurpa

Seasoning for shurpa has clear regional differences. So, in Uzbekistan they use basil and zira, and in Moldavia, chorba is cooked on kvass, which makes the soup into a separate category. In Tatarstan, thinly sliced ​​noodles are put into the broth, seasoning shurpa with black pepper and herbs. A common version of the soup involves the use of paprika, spices, parsley, ground coriander, dill. You can use sets of dried vegetables. Coriander, bay leaf, cilantro are added to taste.

Shurpa recipes

We suggest you choose a shurpa recipe at home with a simple set of products. Some soup options are very high in calories, others contain a large amount of vegetables and are suitable as a main dish not only on a weekday, but also on a holiday. In any case, it is very tasty, healthy, nutritious. The main thing is to know how to cook shurpa, how to prepare a clear broth, keep the time and not overcook vegetables, add ingredients in time.

Classic recipe

• Time: 3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 1600 kcal.
• Destination: for lunch.
• Cuisine: Eastern.
• Difficulty: medium.

In the classic shurpa kainatma, coarsely chopped vegetables and a large amount of seasonings are used. If you have a desire, then the recipe is supplemented different types cabbage or potatoes. A dish is prepared in a cauldron or cast iron pan. As a result, we get a thick soup with a rich taste. This shurpa is the basis of oriental cuisine and its photos can be seen almost everywhere.

Ingredients:

• fatty lamb on the bone - 400 g;
• sweet pepper - 120 g;
• tomatoes - 180 g;
• potatoes - 6 pcs.;
• carrots - 200 g;
• onions - 6 pcs.;
• garlic - 3 cloves;
• seasoning zira, coriander, parsley, dill.

Cooking method:

1. Boiling the broth - 2 hours 30 minutes. The meat is placed in cold water and boiled over low heat.
2. Then add diced potatoes, cook for 30 minutes.
3. Roasting tomatoes, bell peppers and other vegetables over low heat.
4. Add cooked vegetables.

from turkey

• Time: 2 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 560 kcal.
• Destination: for lunch.
• Cuisine: Eastern.
• Difficulty: easy.

Turkey shurpa is low-calorie and suitable for people on a diet. You can replace the turkey with chicken, duck, or other game that suits your taste. How to cook so that the dish is with a "zest"? Sometimes this recipe is complemented by an apple or fruit with a sour taste, which adds spice to the dish. In the photo, the shurpa looks like a classic chicken soup but with vegetables.

Ingredients:

• turkey, chicken or duck - 450 g;
• tomatoes - 100 g;
• potatoes - 300 g;
• Bulgarian pepper - 200 g;
• carrots - 150 g;
• onions - 2 pcs.;
• vegetable oil - 50 g;
• garlic;
• spices.

Cooking method:

1. Boiling the broth - 50 min.
2. Add chopped carrots, coarsely chopped potatoes, onions. Cook 30 min.
3. Fry a vegetable set in vegetable oil, add garlic.
4. Cut greens before serving.

• Time: 4 hours.
• Servings: 5 persons.
• Calorie content of the dish: 1200 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Shurpa from beef, if you do not add fat, you will get lean and light. For cooking, tenderloin, meat on the ribs or the thigh part is used. On average, the broth is cooked for 2-2.5 hours with constant removal of foam. If you look at the photo of this shurpa, you can note the pleasant golden color of the broth, which is achieved by introducing finely chopped fried onions.

Ingredients:

• beef - 500 g;
• potatoes 6-7 pieces;
• tomatoes - 1 pc.;
• Bulgarian pepper 2-3 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• garlic - 5 cloves;
• spices.

Cooking method:

1. Boiling broth - 3 hours.
2. Add potatoes cut into 4 pieces.
3. Fry chopped onions, tomatoes and sweet peppers over low heat.
4. Add cooked vegetables and spices to the broth.
5. Cut greens before serving.

• Time: 3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 1560 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

The use of pork for broth is a significant departure from classic version prescription. But in Russian cuisine, pork has always occupied an important place, so the appearance of shurpa with this meat is fully justified. For cooking, a loin or lean meat is taken from another part of the carcass. The Moldavian recipe uses lard for frying vegetables and ingredients that add spice to a hearty broth.

Ingredients:

• pork - 500 g;
• potatoes - 300 g;
• tomatoes - 50 g;
• carrots - 100 g;
• onion - 150 g;
• garlic;
• spices.

Cooking method:

1. Boiling broth - 2 hours.
2. Add chopped carrots, potatoes, cook for 30 minutes.
3. Fry tomatoes and onions on low heat, add garlic.
4. Add cooked vegetables and spices.

Oriental cuisine has managed to win the hearts of many thanks to its spices, interesting combinations of ingredients, aroma, and most importantly, taste. Shurpa is one of the representatives of the cuisine of the East, there are a lot of recipes for it. This first dish is cooked in Uzbekistan, Tatarstan, Moldova, Armenia and Bulgaria, so each country has its own way of making soup. We have selected only the most best recipes classic shurpa, which is prepared equally tasty and simple everywhere.

Classic beef shurpa

Beef Shurpa is a fragrant, rich oriental soup that attracts with its excellent taste. The first dish turns out to be very rich, as it includes a lot of vegetables and beef. This recipe offers classic way cooking shurpa and traditional ingredients that can be changed. Spices and their quantity can also be adjusted to your liking.

Tip: if you want to diversify the soup, you can also add radish to the dish by cutting it into cubes. With it, shurpa acquires a slight bitterness.

Ingredients

Servings: - + 4

• Beef 500 gr.
• bell pepper 1 PC.
• Potato 3 pcs.
• Carrot 1 PC.
• Tomatoes 2 pcs.
• Onion (large) 1 PC.
• garlic cloves 3 pcs.
• Greenery 1 bunch
• tomato paste 2 tbsp
• Vegetable oil 3 tbsp
• Spices - to taste
• Chili pepper - to taste

1 hour. 35 min. Seal

Saturated beef shurpa is ready! Pour the soup into bowls, decorate with herbs and serve. Bon appetit!

The classic Uzbek shurpa recipe

The ingredients used in this recipe are so skillfully balanced that the shurpa turns out to be incredibly tasty, rich and appetizing. If you want to cook soup according to this recipe, then it is better not to replace lamb with another type of meat, as the taste of shurpa will change.

Ingredients:

• Lamb on the bone - 400-500 g.
• Potatoes - 2 pcs.
• Carrot - 1 pc. (large).
• Bulgarian pepper - 2 pcs.
• Onion - 2 pcs.
• Tomatoes - 2 pcs.
• Red hot pepper - to taste.
• Chickpeas - 1 tbsp.
• Spices: rosemary, zira, cilantro, parsley, basil, dill - to taste.
• Black ground pepper - to taste.
• Bay leaf - to taste.
• Salt - to taste.

Cooking method:

1. The night before cooking, rinse and soak the chickpeas well in cold water.
2. The next day, we start cooking shurpa. Pour cold water into a saucepan and place the lamb in it. The water should cover the meat a little. We put the dishes on the fire and bring to a boil. During heating, foam will appear on the surface, which must be removed to the maximum with a tablespoon so that the broth does not taste bitter. When the meat boils, carefully remove it from the water with a fork, drain the broth and wash the pan well.

Tip: Try to choose fresh and unfrozen meat. If you still need to defrost it, then do it naturally.

1. Now that most of the foam has come down, pour water into a clean saucepan again, but to the top. We put the meat there and put it on the stove again. Bring to a boil, constantly removing a small amount of foam. When the water boils, close the pan with a lid, reduce the heat to the weakest and cook the lamb for 2 hours so that the meat is well cooked.
2. During the night and during the preparation of the meat, the peas should soak well and increase several times. We wash it again in clean water, put it in a saucepan with meat, mix and cook for 40 minutes.
3. We clean the onion from the husk, chop it coarsely and add it to the pan. Whole onions can be added if desired, if they are small.
4. During the cooking of meat, the water may boil away, so at this stage it is worth adding required amount. If a liter has boiled away, then add 0.75 ml., If 2 liters. - 1.75 ml.

Tip: calculate the amount of water in advance, as it is not recommended to add it at other stages.

1. Bring soup to a boil and reduce heat. In order for the broth to be transparent, we do not bring it to a boil, but only let it boil.
2. We wash, peel the potatoes with carrots and proceed to their large cutting.
3. When the peas are ready, add potatoes and carrots, red pepper, cumin, rosemary and salt to taste. Boil for 10 minutes without a lid.
4. We remove the skin from the washed tomatoes, scalding them with boiling water. Cut into large pieces and add to the pot.

Tip: if used in cooking hard tomatoes, then add them along with the potatoes. Red vegetables can also be replaced with tomato paste.

1. Free the pure pepper from the stalk and seeds, cut into large pieces and add to the soup immediately after the tomatoes.
2. Carefully remove the meat from the broth, separate it from the bone, cut into medium-sized pieces and send it back to the soup.
3. Cook for another 20 minutes, and then add various herbs, spices, bay leaves, black pepper and salt. We mark another 7-10 minutes.
4. Remove the soup from the heat, cover with a lid and let it brew.

Shurpa can be served with fresh herbs and pita bread. In order not to lose real taste first course, do not add sour cream or mayonnaise to the plate. Eat with pleasure!

Lamb shurpa with chickpeas

If you add to shurpa unusual ingredients, like fat tail fat, and change a little spice, then the taste of the oriental dish will change for the better. Soup prepared according to this recipe cooks a little faster, since the meat will not be boiled, but fried. Fragrant, rich and appetizing shurpa will delight you with its taste in 2 hours. In cooking, it is best to use the hip part of lamb.

Ingredients:

• Lamb - 800 g.
• Fat tail fat - 45 g.
• Potatoes - 300 g.
• Carrots - 200 g.
• Onion - 500 g.
• Tomatoes - 240 g.
• Bulgarian pepper - 260 g.
• Greens - to taste.
• Chickpeas - 200 g.
• Vegetable oil - 140 ml.
• Ground coriander - 1 g.
• Zira - 1 g.

Cooking method:

1. We carefully sort out the peas, wash them under cold water and fill them with warm water, leaving for one night. Since the peas will increase several times, it will take about 1 liter. water.
2. We wash the meat, freeing it from the veins. Cut into large serving pieces.
3. Peel the onion and cut it into half rings.
4. We wash the sweet pepper and cut out the stem and seeds from it. Cut the vegetable into thin slices.
5. We wash and peel the carrots, then cut them into small cubes.
6. We scald clean tomatoes with boiling water so that you can easily remove the skin from them. Cut vegetables into cubes.
7. When all the products are prepared, pour the vegetable oil into a cauldron or into any pan with a thick bottom and heat it up. We send the meat to fry until it acquires a golden crust.
8. Then we add the onion to the lamb and fry it over high heat until it becomes transparent. Then add carrots and hold for another 5 minutes, stirring occasionally.
9. After the time has passed, add the bell pepper and tomatoes. Fry all the ingredients for about 3 minutes, and then reduce the heat to medium and simmer for 10-12 minutes.
10. During this time, wash the chickpeas through a colander. Next, pour 2 liters into the cauldron. water and fall asleep peas. At the same stage, chop the tail fat, add it to the shurpa and wait for the mass to boil. As soon as this happens, reduce the fire to the weakest. Simmer with the lid ajar for 1.5 hours, without letting the broth boil.
11. During this time, peel the potatoes and cut them into standard medium cubes. After the time has passed, add the vegetable to the soup, followed by cumin and coriander. Simmer until the potatoes are cooked.
12. 5 minutes before the end of cooking soup, add bay leaves.
13. Turn off the heat and let the soup brew for about 10 minutes.

Delicious lamb shurpa with chickpeas is ready! When serving, decorate with herbs. Bon appetit!

Homemade shurpa in a multicooker

It's no secret that it takes a lot of time and effort to cook delicious and rich shurpa, as you always need to keep an eye on the soup while cooking. To facilitate the process of preparing the first dish, you can use a slow cooker. The main thing is that it contains the programs "Extinguishing" and "Frying". This recipe will be to the taste of those who do not like the presence of onions in the dish. After cooking, the vegetable is removed, but it fully manages to give its taste to shurpa.

Ingredients:

• Lamb (neck) - 1 kg.
• Onion - 1 pc.
• Potatoes - 6 pcs.
• Carrot - 1 pc.
• Tomatoes - 2-3 pcs.
• Vegetable oil - 2-3 tbsp. l.
• Spices - to taste.
• Salt - to taste.

Cooking method:

1. We wash the meat, removing a thin film from it and removing the veins. We cut it into portioned pieces and immerse it in the multicooker bowl, which was previously lubricated with vegetable oil. We select the “Frying” program and fry the pieces at 160 C. We are waiting for the meat to become golden in color.
2. While the lamb is being prepared, wash and peel the carrots, cut them into slices, and then add to the meat. We fry the ingredients for 3-4 minutes without changing the program and temperature.
3. Wash the tomatoes and cut them into small pieces. We add to the multicooker bowl to the previous ingredients and reduce the temperature by 20 C. When the liquid in the bowl boils, select the “Extinguishing” program and fill the contents of the bowl with water. Usually, it takes 3.5 liters to cook soup in a slow cooker.
4. Peel and wash the potatoes, chop coarsely and send to the previous ingredients.
5. We select small onions, remove the husks from them and add to the bowl. If you still use large fruits, then cut them coarsely. When the soup is ready, remove the onion from the bowl.
6. Salt and add your favorite spices and seasonings to taste. Mix well and cook for an hour and a half.

Rich, satisfying and very fragrant shurpa was prepared quickly and easily, and the taste remained just as delicious! Eat with pleasure!

Classic shurpa at home

Shurpa is not only fragrant dish with a rich taste, but also a soup that contains a lot of useful substances. They share meat fat and onions, whose vitamins are preserved even during heat treatment. Shurpa is also interesting in that both the first and second courses are placed on one plate. First, a rich broth is eaten, and everything else acts as a side dish.

Ingredients:

• Meat on the bone - 1 kg.
• Potato - 1 kg.
• Carrots - 5 pcs.
• Onion - 1 pc. (small size).
• Bulgarian pepper - 2 pcs.
• Tomatoes - 4 pcs.
• Garlic cloves - 3-4 pcs.
• Sweet onion - 2 pcs.
• Hot pepper - 2 pods.
• Parsley - 1 bunch.
• Cilantro - 1 bunch.
• Tomato sauce - 4 tbsp. l.
• Black peppercorns - 10 pcs.
• Bay leaf - 4-5 pcs.
• Suneli hops - 1 tsp
• Water - 2 liters.
• Salt - to taste.

Cooking method:

1. We prepare clean, soft, preferably spring water. If this could not be found, then you can take mineral or water passed through a filter. You can choose any meat, the main thing is that it be on the bone. From the dishes we need a large saucepan for 4-5 liters. or cauldron.
2. Let's start cooking the meat broth. Pour into the prepared dishes 2 liters. cold water and put the meat in it. It is very important to pour cold water, as with warm it will be difficult to achieve clear broth. We put the pan on a big fire.
3. To the meat, immediately add a small carrot and a small onion, in which the roots are cut off. We throw the vegetable immediately with the husk, as it will give a beautiful color to the broth.
4. When the water boils, turn off the fire. A foam will begin to appear on the surface, which must be removed with a spoon or slotted spoon. When the foam no longer appears, cover the container with a lid and leave the contents to cook over low heat until it is cooked.

Tip: The cooking time of the meat depends on the type of meat. If you took lamb, then it will cook for about 30 minutes, veal - 45 minutes, beef from an old animal - more than 1 hour. It is best to get a piece of meat and try it.

1. We cut vegetables. First of all, you need to throw carrots into the pan. We cut the vegetable into circles so that their thickness is not more than half a centimeter.
2. After 5-7 minutes we send the potatoes. We cut it into large 2-3 parts.
3. Crush black peppercorns a little with a knife and send to the previous ingredients. Together with it we put hot pepper. We cook 5 minutes.

Tip: It is best to use green hot pepper, as it is almost impossible to overbite the dish with it. If you are using a dried red vegetable, check it for cracks and wormholes.

1. While the broth is being prepared, cut the allspice bell pepper into large straws.
2. We give the broth rich taste with the help of suneli hops, bay leaf and salt to taste. Next we send the garlic cloves, leaving them in their original form.
3. Let the soup boil for 5 minutes, and during this time we prepare the tomatoes. We cut out the hard part from them and cut into large quarters. Add to shurpa.
4. To buy soup sour taste and a bright color, add tomato sauce to it immediately after the tomato. We try shurpa and add salt and spices if necessary. Again we mark 5 minutes.
5. At the very end of cooking, we send sweet onions, cut into half rings, into the pan. Let it boil in the soup for 3-4 minutes, and then remove the pan from the stove.

To serve the dish beautifully, remove the pieces of meat and potatoes from the shurpa, place them on plates and pour over the broth. Sprinkle with chopped herbs and serve. Eat with gusto!

Shurpa is one of the most famous soups in the 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 features in cooking are the preliminary frying of meat and vegetables, as well as the use of a variety of herbs and spices in large quantities.

Often there are experimenters and 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 enthusiastic about this, you can cook leaner from chicken fillet. Having tried it at least once, sooner or later nostalgia will flood in and you will want to plunge into that aroma and taste of this unforgettable soup.

Ingredients:

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

Cooking method:

We buy everything necessary products and let's get started.

Tip: Soak chickpeas overnight in water.

We put the meat in a saucepan with cold water, add one carrot, one onion cut in half and put on fire.

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

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

We cut vegetables: carrots into slices, potatoes and sweet peppers into slices, onions into half rings. Tomatoes are peeled and cut into slices, and hot pepper slices. Then put the chickpeas and carrots into the broth.

After 5 minutes, add sweet pepper, and after 7 minutes, hot Bell pepper, 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.
• Bulgarian pepper - 1 pc.
• carrots - 1 pc.
• garlic - 2 pcs.
• potatoes - 4 pcs.
• herbs, spices to taste.

Cooking method:

To prepare according to this recipe, first we need to cut the onion into half rings, lower it into a slow cooker and set it to stew.

In the wake of the onion, we send the meat while it is cooking, cut the tomato.

Cut sweet bell pepper.

We rub the carrots and, together with peppers, tomatoes, send to cook for 1 hour.

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

We keep in the languishing mode for 10 minutes and 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:

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

Prepare all vegetables for cutting. Peel potatoes.

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

After 15 minutes, throw in slices of chopped sweet pepper, potatoes and spices to taste.

When serving, crumble greens and bon appetit.

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:

We spread the chicken on the bottom of the pan and cook it for one hour.

Cut pepper, carrot and onion. And we also send it to the broth, along with green beans.

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

Add noodles, spices and herbs.

We bring the noodles to readiness, turn off the fire and serve.

In a cauldron on a fire

Ingredients:

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

Cooking method:

1. To cook according to this recipe, we need to get out into nature and, of course, make a fire.
2. We install a cauldron, put pieces of chopped meat, and fry it.
3. While it is fried, we cut all the vegetables: onions, carrots, tomatoes, sweet peppers, potatoes, and we will cut the greens at the end.
4. Put the onion on top of the fried meat, after 5 minutes the carrots, while not interfering.
5. After 15 minutes, add sweet peppers, then after 5 minutes, tomatoes.
6. Add seasonings to taste, put potatoes, pour water and cook.
7. After the potatoes are cooked, cut the greens and add it to the soup.
8. We remove from the fire, let it brew a little and bon appetit.

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 namely shurpa, which, in its popularity and practicality, has left almost all dishes of national cuisine far behind.

Bon appetit!!!