The national cuisine of Central Asia gave us such a delicious dish as shurpa. In the East, you can meet her in the simplest teahouse, as well as in an expensive luxury restaurant. And all because this soup is rightfully considered one of the best dishes from Asians. In order to be sure of this, let's find out how shurpa is prepared at home. To do this, consider a traditional cooking recipe.
Shurpa home
In Uzbekistan, shurpa is prepared in one of two ways. The first is called kaurma. Its feature is that vegetables and meat are first roasted in oil, and then boiled in water. The second method is called Kainatma. It does not have preliminary frying, and the products are immediately filled with water and stewed for a long time. There are a lot of recipes for cooking this dish, they depend on the time of year, on taste preferences.
So, in order to make shurpa at home similar to that cooked in the East, you will need lamb, peas (chickpeas or nuhat), onions, carrots, potatoes, tomatoes, bell peppers, garlic, turnips, vegetable oil, spices and greens. Start by heating the oil in a cauldron or in a thick-walled pan. Saute the meat. It is better to take lamb with ribs and a small fat layer. Add one onion to it and brown until golden brown. Put spices and salt. Shurpa at home should be cooked with seasonings. In Central Asia, various spices are always used to create aroma and taste. Attentively
refer to the recommendations in the recipe, otherwise in your dish there will be "something missing." So, add zira (cumin), ground red pepper, salt and coriander.
Pour the meat with water: 2 cups per serving. After boiling, remove the foam and add another onion, chopped into large pieces, a few cloves of garlic, peas and carrots. Peas or chickpeas need to be pre-soaked, best of all at night. All products should be cooked for one hour over low heat. Then add the tomatoes to the cauldron. Two or three will be enough. But first remove the skin from them and cut into 4-6 parts. Send pepper and peeled turnips there. Usually then they throw it away. Leave on fire until the chickpeas are half ready. Then put the coarsely chopped potatoes (4-5 pieces) and wait until it is ready. Shurpa at home is almost ready. 5 minutes before the end of cooking add chopped cilantro, dill and parsley. Let the dish brew for 10-15 minutes.
Shurpa in a slow cooker
You can also use a slow cooker to make shurpa. The differences will only consist in the fact that first you fry the meat in the "Frying" or "Baking" mode, and then set the "Stewing" program for an hour and a half. Focus on the size of your bowl. If it is small, then reduce the amount of food.
About the benefits of the dish
In the East, it is generally accepted that shurpa, in addition to taste, also has a host of other advantages. For example, it is considered therapeutic and is used for diseases of the blood and lungs. For ulcers, non-greasy lamb shurpa from herbs is recommended. After operations - shurpa with mashed vegetables. Some even argue that this spicy and hot dish can increase male potency. If you are wondering if this is really so, prepare a dish like shurpa at home.