Lamb shurpa in a slow cooker: recipe, cooking features

Shurpa is a rich and nutritious Uzbek soup. As a rule, vegetables and meat are cut into large pieces, and a dish is prepared in a cauldron with thick walls, but we will consider how to cook mutton shurpa in a slow cooker according to the classic recipe and not only.

Cooking principles

1. Meat is the most important ingredient; there is no vegetarian variation of this dish.
2. Shurpa can be prepared from pork, beef or chicken. But the most ideal meat that fits is lamb.
3. Pieces of bone are often used because it is not necessary to cut the meat finely.
4. The dish is prepared in two ways: conventional cooking or pre-frying.
5. For a full-fledged taste, a variety of spices and herbs are used.

Classic recipe

A half a kilogram of lamb will need such products:

• five medium-sized potatoes;
• carrots, onions and one bell pepper;
• three fresh tomatoes;
• a pair of cloves of garlic;
• 100 milligrams of sunflower oil;
• a couple of liters of water;
• spices (laurel leaf, fresh cilantro, caraway seeds, zira, black and red ground pepper);

How to cook lamb shurpa in a slow cooker:

1. Pre-poured water into the pan and on a gas stove bring it to a boil.
2. The meat is washed thoroughly, while getting rid of the hymen.
3. Prepared lamb in a whole piece is placed in a multicooker bowl and poured with hot water. One hour is cooked in the "Extinguishing" mode.
4. After the beep sounds, open the lid, put the meat in a deep bowl, and filter the cooked broth.
5. Chop onions with rings, pepper and carrots in thin strips, chop the garlic finely.
6. Oil is poured into a special bowl and in the “Baking” mode, chopped vegetables are fried for fifteen minutes.
7. The potatoes are peeled and cut into large square slices, the tomatoes are cut into four parts, the meat is portioned into medium slices. These products are sent to fried vegetables.
8. Pour the broth into the bowl, add spices and salt to your liking.
9. Cook for one hour in the "Soup" mode.
10. Insist half an hour and pour on plates.

Uzbek Shurpa in a slow cooker

Chickpea is a bean crop that has a different name - Turkish or lamb peas.

Required Products:

• 1/2 kilogram of mutton;
• three potatoes;
• onion and carrot;
• two large tomatoes;
• three bell peppers (small size);
• chickpeas - 125 grams;
• a couple of liters of water;
• spices to taste;
• basil and savory.

Instructions for cooking mutton shurpa in a slow cooker:

1. For five hours, chickpeas are soaked in plain water.
2. The meat is thoroughly washed, placed in a special bowl, chickpeas are sent there, water is poured and in the “Multipovar” mode they cook for half an hour.
3. Chop the onion in half rings, the remaining vegetables in large slices.
4. After a beep, open the lid, remove the foam, pour shredded vegetables, add salt and spices.
5. In the same mode, cook another fifteen minutes.
6. After this time, change the mode to "Heating" and leave for a quarter of an hour.

With apple

For a pound of lamb you will need:

• onion and carrot;
• a couple of tomatoes;
• two bell peppers;
• six medium-sized potatoes;
• one apple;
• a couple of liters of water;
• greens.

A step-by-step recipe for mutton shurpa in a slow cooker looks like this:

1. The meat is thoroughly washed, cut into large pieces, placed in a special bowl, a little watered with sunflower oil and fried until golden in baking mode.
2. Shredded onions are sent to the meat and cooked in the same mode for five minutes.
3. Tomatoes are cut into four parts, apple and potato into cubes, pepper and carrot into straws. Chopped vegetables spread in a bowl, set the mode "Stewing".
4. After fifteen minutes, pour water, add salt and spices.
5. In the same mode, cook another hour.

With tomato paste

Required Products:

• 1/2 kilogram of mutton;
• three onions;
• 60 grams of tomato paste;
• one pod of small hot pepper;
• 300 g of potatoes;
• 100 g of fat;
• greens (dill and cilantro);
• a couple of liters of water.

How to cook lamb shurpa in a slow cooker?

1. Lard and meat are washed and cut into arbitrary pieces, onions - in half rings, potatoes - in large slices, greens - finely.
2. Put the fat in the bowl and fry it completely fry it in the frying mode, only greaves should remain, after this process they are taken out.
3. Lamb is spread in fat and cooked until golden brown in the same mode.
4. Vegetables are sent to the meat, fried for ten minutes.
5. After this time, you can add the paste, mix well and fry the food for another ten minutes.
6. Pour in water, add spices and salt.
7. Set the "Extinguishing" mode and leave for an hour.
8. When the sound sounded, open the lid, pour out the greens and let the dish brew for half an hour.

With eggplant

Prepare the following products for half a kilogram of lamb:

• bell pepper, carrots (2 pieces), onion (2 pcs.), eggplant;
• a pair of cloves of garlic;
• 30 grams of tomato paste;
• spice;
• one clove;
• cilantro and dill;
• a couple of liters of water.

Lamb shurpa in a slow cooker - step-by-step preparation:

1. The meat is washed, placed in a bowl, add one peeled onion and carrot, as well as cloves. Pour water, set the mode "Cooking" and cook for two hours.
2. When the sound signal sounded, the meat is pulled out, and the broth is filtered, while boiled vegetables are removed (we will not need them).
3. The filtered broth is poured into the bowl, coarsely chopped vegetables and meat are poured.
4. Salt the dish, add spices and cook in the same mode for another 30 minutes.
5. Before turning off, chopped greens and garlic into the soup.

With cauliflower

Ingredients:

• 1/4 kg of lamb;
• onion, carrot, large tomato and small turnip;
• 200 g of cauliflower;
• basil and spices;
• litere of water.

Cooking:

1. A little sunflower oil is poured into the bowl and the chopped meat is placed. In the "Frying" mode, cook until the lamb is golden.
2. Chopped onions are spread to the meat.
3. After a minute, add carrots and turnips, previously diced, fry for five minutes in the same mode.
4. Coarsely chopped tomato and cabbage inflorescences are placed.
5. After three minutes, water is poured in, spices and salt are added.
6. Set the mode "Extinguishing" and cook one hour.
7. Before turning off, pour out chopped greens.

With white cabbage

Ingredients:

• 1/2 kg of mutton;
• a couple of liters of water;
• three potatoes;
• onion, bell pepper, carrot;
• a couple of small tomatoes;
• 100 grams of cabbage (white cabbage);
• greens.

Cooking process:

1. The meat is cut into medium slices, onions - in half rings.
2. A little sunflower oil is poured into the bowl, the products are placed and in the "Frying" mode they are cooked until golden brown.
3. Pour water, set the mode "Cooking" for one hour.
4. After this time, carrots, cabbage and peppers, cut into strips, are sent to the meat. As well as tomatoes and potatoes - in cubes.
5. The soup is salted and spices are added.
6. In the same mode, cook another hour.
7. After a beep, chopped greens and garlic are poured.

Fragrant shurpa soup in a slow cooker

For one liter of water you will need:

• 1/4 kilogram of lamb;
• 50 g thin noodles;
• onion, carrot, bell pepper, large potato;
• a pair of small tomatoes;
• clove of garlic.

Shurpa culinary recipe in a slow cooker:

1. Preheat the water and cut the meat into large pieces. Placed in a bowl, in cooking mode, cook a little more than an hour.
2. All vegetables, except garlic, are chopped into large slices. They are poured into the broth after a beep and in the same mode they boil for another forty minutes.
3. After this time, add salt, spices and noodles, mix thoroughly so that the pasta does not stick together.
4. After five minutes, chopped herbs, chopped garlic are added and turned off.

Useful Tips

1. Shurpa has an unusual taste if vegetable and mushroom broth is added instead of ordinary water.
2. It is better to buy meat on the bone with fat.
3. Be sure to leave the soup in the heating mode for half an hour so that it is infused and reveals all its taste.
4. Baked meat will give originality to the taste before holding it for ten minutes, hold a piece in the oven.
5. Serve the dish with adjika, sour cream, herbs.

Shurpa (recipes for a slow cooker are selected in the article) is very nutritious and rich. Even fastidious households will not be able to resist such a fragrant soup.