Stalik Huseynovich Khankishiyev is a native of Uzbekistan. It was he who broke into the world of the Internet and won the hearts of cooking enthusiasts with his recipes. Author of books, blogger, TV presenter and just an amateur culinary specialist. His books are not a collection of recipes. This is an immersion in the fascinating gastronomic world of different countries, an introduction to their culture, as well as simplicity and ease in preparing any dish.
Immersion in the Cooking Art
Stalik Khankishiyev was a businessman, and cooking was always his passion. The desire to share his knowledge in the field of cooking has never left a man. The Internet radically changed his life, Stalik began to lay out his recipes with photos and a detailed description of the cooking method. His "tasty" materials began to gain popularity among the people.
One large Moscow publishing company offered to release a book with its original recipes. So in 2006, the first edition of Stalik came out under the title "Kazan, barbecue and other men's pleasures." The book became unrealistically popular, because even at the presentation the amateur culinary excelled. He invited his readers to cook pilaf together to understand that everything is simple and easy. With this act, he won the hearts of people even more.
What is shurpa
Shurpa - the national Uzbek dish, soup on meat broth. Most often, lamb is used for its preparation. The main ingredients, in addition to meat, is a large amount of onions and vegetables. It is prepared in two ways: you need to fill in the available vegetables and meat with water or pre-fry these components. Another important difference is that cereals are never put in shurpa. This soup turns out to be thick, fat, rich, with a clear broth, where all the colors of vegetables are visible.
Secrets of Shurpa Stalik
The uniqueness of this dish from Stalik is that it tells all the subtleties and nuances of cooking. He does not hide anything from the viewer, thereby trying to bring people closer to the culture of the east.
All soups and broths are simmered. This is the secret of broth transparency. It is best to cook soup in a cauldron, but not everyone has the opportunity to do it. Therefore, Stalik Huseynovich advises adding kurdyuk to the shurpa, and then a light aroma of haze is provided to you.
Sturik's Shurpa Recipe
So what we need:
- Meat. You can take beef, but lamb is best for Shurpa Stalik. In this case, it is necessary to take exactly the part that is closer to the bone, for example from the hip joint, this will give us a strong broth. Also add the ribs, brisket and loin. We will need meat or one and a half measures.
- We also need some internal fat. For example, a fat enveloping the kidneys, but if you don’t have one, you can use fat from the back or from the top of the ribs.
- Also in the Shurpa of Stalik is a bow. A lot of red, yellow onions, from which we sob when we cut it - one measure. You also need to take a quarter of a measure of onion, which we can calmly, without wincing, eat raw: white, lettuce, purple or leek.
- Carrots and turnips are mandatory ingredients, we take them half the measure.
- Bulgarian pepper of all colors, juicy tomatoes - a quarter of a measure and, if you really want, potatoes - about half a measure. As for hot peppers, it is optional.
- Spices: coriander and zira, herbs: parsley, cilantro, jambul and rayon.
- And the most important thing in the Shalp of Stalik is water. Clean, good, tasty water.
Under the measure, Stalik understands a certain amount of a product that you have. For example, you took one measure of meat - one kilogram, respectively, half a measure of onion - this means 500 grams. You can take 700 grams of meat - this will be one measure, and then you need half a measure of onion - 350 grams. It all depends on how many people you cook.
Pour cold water into the cauldron, put meat there and light a fire. When everything boils, let us drop a pinch of salt and cook everything over low heat. After collecting the foam, we send red onion to the meat, simmer for 30 minutes, after which we add finely chopped lard, carrots in large slices, hot dried pepper, as well as coriander and zira. Cook soup for another hour. Then we lower the rest of the ingredients in the Shalurka of Stalik and, after boiling, add the peeled tomatoes. We cut the bell peppers into rings, rayon and jambul too, but not very finely, and send to the total mass. We try the soup with salt, add thinly sliced sweet onions and, if all the ingredients are ready, then serve a delicious shurpa to the table.
Shurpa Stalik Khankishiyev is a truly delicious dish. After all, it is both the first and the second. This soup is able to satisfy the most picky gourmet.