Shurpa belongs to the cuisine of the East, it is cooked in Central Asia, Tatarstan and some other countries. It is meat stewed with vegetables. The most common is the preparation of mutton shurpa . However, it is worth remembering that such a dish turns out to be very fatty and high-calorie. To avoid this, you can take a different kind of meat, for example, beef shurpa is very tasty and aromatic. It is easily digested, as it includes a large number of vegetables. Serve it on the table as a soup, and as a second course.
Speaking about how to cook beef shurpa , one should not forget about the dishes in which it will be cooked. It is advisable to take a cauldron or just a cast-iron pot with thick walls. If they are not at hand, you can get by with a conventional pan, but first you need to fry the meat in a pan, and then transfer it to the dishes, where it will be stewed. A feature of shurpa is that all the ingredients are cut rather large, unlike other soups. There are quite a few recipes for cooking , and they can differ even within the same country. You can cite some of the most common of them.
To prepare a dish such as beef shurpa, you will need about a kilogram of meat, several medium potatoes, carrots, onions, sweet peppers, tomatoes and spices. Vegetables are peeled. The meat is cut into medium-sized pieces, fried in a pan or sent to the bottom of the cauldron, where the heated vegetable oil is already located. Onions and carrots are cut in rings. Beef is covered with water, which is brought to a boil and left to simmer on fire until half ready. At this time, vegetables are added here. At the beginning, onions, chopped carrots, sweet peppers, peeled and diced are laid out. Tomatoes are boiled over with boiling water, skin is removed from them, they are chopped into small pieces and, together with chopped potatoes, are sent to soup. Shurpa is cooked until the meat and vegetables are cooked over low heat, after which greens are laid out here, everything turns off and insists for a while under the closed lid.
No less saturated and aromatic is beef shurpa made according to the following recipe. Peas are soaked in cold water in advance for several hours. The meat is cut into portions, poured with water and cooked until tender. From time to time it is necessary to remove the foam formed on the surface, otherwise the broth may turn cloudy. Gradually, onions are laid here, sliced in half rings, carrots and peas chopped into large pieces. The soup remains on fire for about 20 minutes, after which it is put into pieces chopped and peeled potatoes. Everything is salted, spices are added, cooked until vegetables are ready. Before serving, chopped greens and peeled and chopped tomatoes are placed in the shurpa.
It should be noted that, among other things, beef shurpa differs in taste depending on the spices and herbs that are placed in it. It is preferable to take dill and cilantro from greens (in the east it is very respected), and from spices put peppers (you can even mix), zira or coriander.
In the following recipe, the ingredients are not fried, making the dish less greasy. For starters, beef and bones are brewed. The meat is pulled out, moved, cut into small pieces. The broth is filtered, vegetables are prepared. Immediately you need to make a reservation that everything is cut in fairly large pieces compared to the usual recipes for soups. You will need potatoes, carrots, onions, tomatoes (peeled), eggplant (they also peel the skin, as it may be bitter), bell pepper. Next, the meat is laid out in a pan, poured with broth and brought to a boil. Potatoes and carrots are sent to him. After they are close to readiness, the rest of the vegetables are put in, the shurpa seasoned, salted. After cooking, it is worth giving the soup some time to brew and can be served.