Shurpa is an oriental dish. It is a rather thick and rich lamb soup. Such a soup is able to warm, quickly saturate and delight. Traditionally, it is prepared from lamb on the bone, but you can often find questions about how to cook beef shurpa.
Useful properties of shurpa
Among the inhabitants of Central Asia, shurpa is considered a medicinal dish. With its help, diseases such as tuberculosis, rheumatism and anemia are treated. If you cook this dish with the addition of low-fat meat, then it will be useful to women after childbirth and to all who underwent surgery. And among men there is an opinion that if you cook shurpa with hot spices, then it can increase masculine strength and save from a hangover.
What foods to use for cooking
What is the main ingredient of the dish? Shurpa is prepared on the basis of lamb. From it, the soup receives richness and taste. The sternum or the back of the meat (loin) is best suited. Also, ribs are sometimes used for cooking. From them the soup turns out to be rich, but there is little meat on them. If the fat on the meat is low, then tail fat or interior fat is added to the soup.
From vegetables, onions, potatoes and carrots are used. The broth can be cooked on a turnip, but it does not remain in the shurpa. After cooking, it is removed from the broth. In the dish, many add tomatoes, sweet Bulgarian or hot peppers. Also, when cooking, peas, lentils, corn, cereals and homemade noodles are used.
The main ingredients of shurpa among spices are herbs with herbs. Salt, hot pepper, ground pepper and coriander are also considered mandatory.
From greens add onion-feather (green), dill, cilantro, parsley and basil.
How is shurpa prepared
Knowing the necessary ingredients, you should proceed to cooking. However, not everyone knows how to cook shurpa correctly.
This dish can be made in 2 ways, namely, it can be cooked or fried.
When cooking, it is cooked in a saucepan over low heat. But when frying the shurpa is fried in a cauldron. After it is filled with water and aged until ready.
If the cauldron is not available, then you can fry the meat and vegetables in a pan, and then transfer them to a pan with water.
Vegetables are cut into fairly large pieces. For example, tomatoes are chopped into only 3-4 parts, and medium-sized potatoes are halved.
Spices must be added at the beginning of cooking. So they saturate the whole dish with aromas. However, the shurpa salts only after the meat reaches readiness.
Recipes
How to cook shurpa from lamb or beef correctly, few hostesses know. But it is fixable. Currently, there are many different recipes for this dish. Shurpa can be prepared according to the classic recipe or in Uzbek, the method of cooking in a cauldron and with beef is also very popular.
Classic lamb shurpa
The classic Shurpa recipe is prepared from the following set of products:
- 450 g of mutton with bone;
- 300 g of potatoes;
- 200 g of carrots;
- 200 g of bell pepper (sweet);
- 350 g of tomatoes;
- 200 g of onions;
- 2 cloves of medium-sized garlic;
- 1 pinch of basil;
- 3-6 g of salt;
- 10 peas of allspice;
- 1 collection bunch of greens.
It is easy to implement the classic shurpa recipe by following the step-by-step instructions:
- 3 liters of water are poured into the pan, and meat is placed in it. It is cooked for 3 hours on low heat and seasoned with salt.
- When the meat begins to separate from the bone, the vegetables are washed and prepared.
- They are washed in running water, if necessary, cleaned and cut into large pieces.
- When the meat is cooked, potatoes with carrots are added to the broth. Everything is prepared for 30 minutes. The fire in the burner should be weak.
- After pepper is added, and everything is cooked for another 20 minutes.
- Last of all, tomatoes and onions are placed in the broth. Everything is mixed and seasoned with spices and garlic.
- The dish is cooked for another 30 minutes and removed from the burner.
Before serving the dish, fresh chopped greens are added to it. The main thing is to remember that it is laid out in portioned plates, and not in a pan with shurpa.
Beef Shurpa
How to cook lamb shurpa according to the classic recipe, we examined. However, this soup is also boiled from beef.
To prepare such a dish you will need:
- 500 g of beef;
- 2 bay leaves;
- 450 g of potatoes;
- 130 g carrots;
- 100 g onions;
- 5-7 g of salt;
- 1 pinch of turmeric;
- 5 g curry;
- 5 peas of allspice;
- 1 small bunch of fresh herbs.
How to cook beef shurpa correctly? It is easy to cook according to the instructions.
- Vegetables are being prepared. They are washed, cleaned and cut into large pieces.
- 3 liters of water are poured into the pan and the meat is placed in it. Everything is set on a burner with slow fire and cooked.
- Together with beef, bay leaves are added to the water, and after the meat is ready, the broth is seasoned with salt.
- Then potatoes, carrots and onions are placed in it. Everything is cooked for about 30 minutes, and when the vegetables are almost cooked, all the spices are added.
- The greens are washed and finely chopped.
After the dish is ready, it is poured into portioned plates and a small amount of fresh herbs is added to them.
Shurpa in a cauldron
Shurpa at the stake in a cauldron is a rather unusual dish. After all, many are used to the fact that soup is not cooked in this way. However, such a dish will surprise even the most sophisticated lovers of delicious food.
You can cook it from the following ingredients:
- 1.5 kg of mutton on the bone;
- 800 g of potatoes;
- 1 kg of tomatoes;
- 1 kg of onions or red onions;
- 600 g of carrots;
- 300 g of Bulgarian sweet pepper;
- 30 g of garlic;
- 70 ml of sunflower oil;
- 1 small bunch of parsley.
For spices you will need salt and black pepper, and for seasonings - paprika, coriander and zira.
Shurpa on a fire in a cauldron can be prepared according to the following step-by-step instructions:
- The meat is washed and cut into pieces.
- The onion is peeled and cut into half rings.
- Carrots are peeled, washed and cut into circles.
- Pepper is cut, cleaned and chopped with straws or cubes.
- The potato is peeled, washed and cut into large pieces.
- Garlic is cut into thin circles, greens are washed and finely chopped.
- A cauldron is placed on a bonfire, and the oil is heated in it.
- Lamb is fried on each side until golden brown.
- Onion is added to the meat and fried until transparent.
- Then the carrots are put in, everything is mixed and fried for another 5 minutes.
- After the pepper and tomatoes are placed in the cauldron. Stewed all 3 minutes.
- The whole dish is seasoned with spices and seasonings.
- Potatoes are added last and everything is poured with water.
- After that, the soup is cooked for 50 minutes and after a while it is removed from the fire.
If necessary, you can add a little fresh greens to the prepared shurpa and serve it on the table.
Uzbek
Shurpa in Uzbek is prepared from such a set of ingredients:
- 200 g of carrots;
- 100 g of nuhata;
- 60 ml of sunflower oil;
- 200 g of bell pepper;
- 500 g of beef;
- 200 g of tomatoes;
- 3 bay leaves;
- 300 g onions;
- 500 g of potatoes.
To give Uzbek shurpa the right taste, you need to use salt, black and red pepper (chopped), and you can also add spicy herbs in a small amount.
Instruction:
- The onion is peeled, washed and cut into thin half rings.
- The oil is heated in a stewpan and the onion is fried in it until softened.
- The meat is washed and cut into pieces. They are fried with onion until golden brown, about 5-8 minutes.
- Carrots are peeled, washed and cut into circles, and then added to the meat. Everything is fried for 5 minutes.
- After that, nuhat is put in the stew-pan, everything is seasoned and filled with water.
- The soup is cooked for 60 minutes, and then the prepared potatoes with pepper are transferred to it, and everything is cooked for 20 minutes. At the very end, before being ready, tomatoes are added.
After 10 minutes, the soup can be removed from the hotplate. Before serving, it should be infused for 5 minutes, and it can be poured into portioned plates.
Useful Tips for Choosing Meat
When deciding to make such a dish, the hostesses are faced with the question of how to cook the shurpa correctly. To do this, you should know some tricks that will make the dish rich, tasty, aromatic and nutritious:
- The meat should be fresh with a pleasant bright pink color. The best option would be steamed beef or lamb.
- Fat layers should have a white or slightly yellowish tint. If the fat is pink, it means that it was soaked in a special “refreshing” solution.
- On the meat there should be no windy crust, extraneous spots and mucus.
- Packed meat must be marked with the expiration date and packaging date.
Using these tips, you can choose the best piece of meat for cooking such a delicious dish as shurpa.
Shurpa is an oriental dish. This soup is very rich, fragrant and hearty. According to many residents of the East, it has healing properties, and with its help treat some diseases.