If time is approaching dinner and you want to cook an unusual, satisfying and certainly delicious soup, Shurpa will do. The recipe for its preparation will depend on which products are available. It is mainly prepared from beef or lamb, but you can also use poultry (chicken, duck), and some housewives cook it even from pork.
Classic Shurpa Recipe
For 1 kg of mutton (you must take meat with ribs to make the broth more rich) take about 50 g of chicken fat, a pound of onion, 3-4 tomatoes, 2-3 carrots, the same amount of bell pepper, 5 potatoes, a little vegetable oil, cilantro, parsley to taste. You also need to take a head of garlic, a small green apple, salt and spices (ground black pepper, zira, red pepper).
Of all these ingredients, in a couple of hours, shurpa is obtained. The recipe is not very complicated, but it will take a lot of time, so it should be prepared in advance. Another thing without which real shurpa will not work is a cauldron. It is desirable that it be old, cast iron, but if this is not found in the house, then anyone will do, in extreme cases, you can take a large pan with a thick bottom.
Cooking begins with meat. It should be washed, cut into portions, the ribs left with bones, and they are taken out of the remaining pieces. A little vegetable oil is poured into the cauldron and fat tail fat is fried on it, having previously cut it. While it is fried, you need to peel and chop the onions (rather large, for example, in half rings). The fried fat is removed and thrown away, and onions are thrown instead. As soon as it is slightly fried, they send meat to the cauldron and fry for about 10 minutes, stirring constantly.
At the same time, carrots (large strips), tomatoes (randomly, coarsely) and peppers (4-6 parts) are peeled and cut. Then the vegetables are added to the meat in the following order: carrots, tomatoes, peppers. At this point, add a little salt, cover the cauldron with a lid and reduce the heat to a minimum.
While all the ingredients are stewed, you need to grind the garlic with salt (ideally in a mortar, but you can also use a blender), bind the greens in a bunch, peel the potatoes and chop coarsely, and boil about 3 liters of water. Once all the preparations have been made, you should open the lid (vegetables should let the juice) and send potatoes to the shurpa, mix, add boiling water and simmer for about half an hour.
Then pour garlic, spices and herbs in a bunch. The apple is peeled, cut into 4 parts and also thrown into the cauldron (they will completely boil by the time they are ready). After that, the soup is left to boil on a minimum fire for another 20 minutes, then it is turned off, the herbs are taken out and allowed to brew for at least an hour.
If it is possible to build a fire in nature and put a cauldron on it, in which food will be prepared, then this must necessarily be shurpa. The recipe at the stake will not differ from the above. Is it harder to regulate fire.
Shurpa (recipe with a bird)
In addition to lamb, this dish is excellently obtained from ducks (domestic or wild). In the latter case, additional chicken or pork fat is required, if poultry is domestic, then it is not needed.
For a large carcass take a pound of potatoes, the same amount of carrots, onions, fresh tomatoes and bell peppers. You will also need a head of garlic, a bunch of dill, parsley and cilantro, 5 liters of water, salt and spices (hops-suneli, zira, bay leaf, pepper).
The cooking method itself is not particularly different from that described in the previous version, except that the time during which the shurpa will be ready will change. The duck recipe is a bit more troublesome than the lamb recipe.