How to make beef shurpa in a slow cooker? What kind of food is this? You will find answers to these and other questions in the article. Shurpa is a spicy, hearty and thick soup cooked with meat. Shurpa is called soup from traditional oriental cuisine. Another name: “sorpa”, “chorpa”, “shorpo”, and in the Balkans - “chorba”. How to cook up delicious beef shurpa in a slow cooker?
Description
Shurpa is a tasty and fragrant dish for a large group of friends or a family dinner. Shurpa is usually cooked from lamb. Cooking this soup from other types of meat does not meet the traditions of Oriental cuisine. This dish is fatty, with an abundance of spices and herbs, coarsely chopped vegetables, quite sharp.
The dish in question is prepared in two ways: the meat is cooked without frying or fried with vegetables. In the first case there will be Kainatma, and in the second - Kovurma. Shurpa is usually cooked in a cauldron, on a fire, but if you make it in a slow cooker, it will turn out no worse.
Delicious recipe
Not many people know how to make beef shurpa in a slow cooker. The classic recipe involves cooking a dish of vegetables and lamb, but we will study its Uzbek version and concoct a hearty and delicious soup. First you need to prepare the components on the list. The process will not take much time, only 15-20 minutes. to prepare, and the multicooker will cope with everything else.
So, we take:
- three cloves of garlic;
- 500 g lean beef;
- three sweet Bulgarian peppers;
- one carrot;
- one onion;
- three tomatoes (in winter you can replace 1 tbsp. l tomato paste);
- five potatoes;
- 2 l of water;
- spice;
- salt;
- fresh herbs (optional).
How to cook?
This recipe for beef shurpa in a slow cooker provides for the implementation of such actions:
- Remove the meat from the freezer, thaw, rinse, cut into not too small plates or cubes.
- Peel carrots, potatoes, and onions. Cut all the vegetables as you prepare the ingredients for cooking the soup: potatoes into cubes, chop the onion finely, grate the carrots or cut into strips.
- As you prepare the ingredients, send them to the multicooker bowl: first, meat (sprinkle with spices and salt), onions, carrots, potatoes, then tomatoes (cut into cubes), after pepper (remove the stalk with seeds, cut into cubes or straws).
- Pour boiled water over the meat with vegetables, close the lid of the device and turn on the “Soup” mode for 40 minutes.
- Remove the rising foam after 10 minutes. or a little earlier. If you do not have time - carefully remove plaque from the lid and the walls of the bowl.
Serve the finished dish hot, seasoning with chopped herbs with chopped garlic.
Rich shurpa
If you make this beef shurpa in a slow cooker, you will be satisfied not only you, but also everyone who tries it. Take:
- three carrots;
- three onions;
- 300 g of beef ribs;
- five potatoes;
- 300 g tubular bones;
- three cloves of garlic;
- 300 g boneless beef;
- one can of canned beans;
- two sweet peppers;
- three branches of parsley;
- a bunch of dill;
- a pinch of salt;
- spices (cumin, curry, bay leaf, zira, basil, lotus seeds) to taste.
Cooking shurpa
This recipe with photos of beef shurpa in a slow cooker is implemented step by step as follows:
- Wash bones and meat under running water, dry. Beef does not need to be cut, put it in the device as a whole.
- Add a couple of bay leaves, a pinch of salt, two crushed onions. Fill with water and cook in the “Soup” mode for 10 minutes. Next, cook the soup in the “Stew” program for 60 minutes.
- While the meat is being cooked, prepare all the vegetables: peel the remaining onions, carrots, potatoes. Chop the onion, chop the carrots with straws or cubes (you can grate), cut the potatoes into slices.
- Send carrots with onions to the bowl of the multicooker at the time of boiling the broth. Then after 15 minutes add potatoes.
- After another 15 minutes. send the pepper crumbled into small pieces into the device. Cook the soup until meat is cooked.
- At the end of cooking, add beans, salt and other spices to the dish. Cook the soup for another 10 minutes.
- Remove bones and meat from the shurpa. Set aside the bones and chop the meat finely and send it back to the soup.
Before serving, add chopped garlic and chopped herbs to the shurpa.
Shurpa with peas
We present to your attention another attractive recipe with photos of beef shurpa in a slow cooker. At home, it is quite easy to cook such a dish, since the multicooker will do the main work for you. The new component of chickpeas will give the dish a special taste and make the broth more rich - this is a kind of pea that increases the nutritional value of the finished soup. It is preparing quite quickly. You will need:
- eight potatoes;
- four onions;
- 1 kg of beef per bone;
- three tomatoes;
- two glasses of chickpea;
- six carrots;
- two sweet peppers;
- 4 tbsp. l vegetable oil;
- turnip - one root crop;
- salt;
- head of garlic;
- greens;
- spice.
How to cook beef shurpa in a slow cooker with chickpeas? Follow these steps:
- Rinse the peas, fill with water and leave for 8 hours. Then drain the water, rinse the chickpeas again.
- Rinse meat, dry, cut into 4 parts. Prepare two onions: peel and crumble.
- Pour oil into the multicooker bowl, set the “Frying” program. After a couple of minutes put the onions, fry for 2 minutes.
- Add meat, fry for 7 minutes, stirring until a beautiful crust appears. After 5 minutes cook the pepper and salt.
- Pour hot water into the multicooker, turn on the “Soup” mode and bring to a boil.
- Peel the remaining bulbs, cut each into 4 parts. Wash the carrots, peel, cut into rings.
- Remove the foam from the boiled broth, send the carrots, onions and peeled garlic to it.
- Next, cook the soup for 60 minutes. in the "Extinguishing" mode.
- Free peppers from seeds and stalk, cut into large strips. Cut the tomatoes into 6 pieces.
- After the signal, send tomatoes and peppers to the shurpa, put the whole peeled turnip whole. Cook another 20 minutes.
- Peel the potatoes, chop, send to the soup. Cook the dish until the potatoes are ready for another 20 minutes.
- Chop greens and put in soup, cook another 2 minutes. and then put the device into the “Heating” mode for 15 minutes.
- Now get the turnips out of the shurpa. This root crop gives the finished dish a special taste and aroma. By the way, if you don’t have turnips, you can put a slice of white cabbage in the soup.
Pour the prepared delicious shurpa on plates and serve to the table.
Shurpa with apples
Let’s figure out how to cook delicious beef shurpa in a Redmond crock-pot with apples. Any housewife can cook this soup in Uzbekistan. You will need:
- two carrots;
- four onions;
- 200 g of beef ribs;
- 1 kg of potatoes;
- 500 g of beef pulp;
- four sweet peppers;
- four tomatoes;
- 4 tbsp. l vegetable oil;
- two sour apples;
- two chilli peppers;
- salt;
- a bunch of cilantro (optional);
- spices (thyme, red basil, coriander seeds, cilantro) to taste.
This recipe with a photo of beef shurpa in the Redmond slow cooker involves the following steps:
- Wash the meat, dry. Cut a large piece of beef into two or three parts. Put all the meat in a slow cooker, fill with cool water, put a whole onion. For 20 minutes set the soup mode. After boiling, remove the foam, turn on the "Extinguishing" program. Cook the dish for 1.5 hours.
- Wash all vegetables and peel. Cut the onions in half rings, carrots - in strips or rings. Crush tomatoes in large cubes, pepper - straws, potatoes - cubes.
- Fry the carrots and onions in a pan until the color changes. Send vegetables to the broth.
- In 10 minutes. add potatoes, and after 15 minutes. put all the other vegetables: tomatoes and peppers.
- Enter spices, add a pinch of sea coarse salt. Leave the shurpa to cook for 20 minutes.
- Wash the apples, remove the stem and tail, cut into two parts. Lower the halves into the broth, cook for 15 minutes. You can take one quince and one apple, then the soup will turn out more flavorful.
- After 15 minutes add chopped greens, switch the device to heating mode, leave for 30 minutes.
Serve the amazing amazing shurpa on the table.
Shurpa "Lazy"
There are several technologies for making shurpa: the first - with roasting, the second - without it, that is, an inert version. Despite the identical list of components, the result is different. You will need:
- three onions;
- three tomatoes;
- 800 g of beef on the bone;
- three carrots;
- 500 g of potatoes;
- three tbsp. l lean oil;
- one sweet pepper;
- three cloves of garlic;
- salt;
- spices (coriander, zira, a mixture of peppers) to taste.
Cook this dish like this:
- Wash the meat, dry and cut into large cubes.
- Chop the onion rings.
- Warm the oil in the "Frying" mode, lay out the meat, cook for 10 minutes.
- Add onions, fry until the program is disabled.
- Peel and chop coarsely all vegetables. Fold in the multicooker bowl in the following sequence: a layer of onions, then a layer of carrots, potatoes, and then pepper and tomatoes.
- Place chopped herbs and garlic on top, salt, add spices. Pour all the components with hot water, cook in the "Extinguishing" mode for two hours.
Serve the finished shurpa on the table. Enjoy your meal!