How to deliciously cook pork shurpa

Basic cooking rules

Pork shurpa over a fire in a cauldron can be prepared from various parts of the carcass. This dish is universal; it can be prepared not only in the fresh air on an open fire, but also in the kitchen of a city apartment on the stove.

Cooking features:

1. Depending on the desired fat content of the dish, shurpa can be prepared from both tenderloin and ribs.
2. To prepare an oriental dish, it is best to use a cauldron. If you don’t have it on hand, you can replace it with a pan with thick walls.
3. One of the basic rules of classic, tasty and rich shurpa is as many vegetables, fresh herbs and aromatic spices as possible.

The most commonly added vegetables to shurpa are potatoes, carrots, garlic and onions. Some recipes use bell peppers or eggplants, which add an interesting, rich flavor to the dish.

On a note! Classic spices for pork shurpa are ground coriander, cilantro, basil, bay leaf, cumin and suneli hops.

Energy and nutritional value of shurpa with pork in 100 g:

Herbs and spices give the soup a rich taste

Video recipe for making pork shurpa

After watching the video, you can learn in more detail how to cook pork shurpa.
In addition to shurpa, there are many more tasty and healthy soups, recipes for which can also be found on our website. Among them there is a Creamy Champignon Soup with cream recipe with photos, an incredibly tender Zucchini and Potato Puree Soup, a spicy Fish Bouillabaisse Soup, as well as many other simple recipes. Don’t forget to leave feedback on this recipe, and we are also waiting for your tips and recipes that will help you prepare such a tasty and very satisfying oriental dish called shurpa.

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Pork ribs shurpa with bell pepper

Pork shurpa in a cauldron with the addition of ripe tomatoes, carrots and aromatic bell peppers is perfect for relaxing in the country or on a picnic. This dish satisfies well, restores strength and provides a long-lasting feeling of satiety.

Ingredients:

• pork ribs – 930-980 g;
• potatoes – 8-11 pcs;
• onions – 3 pcs;
• carrots – 2 pcs;
• tomato – 4 pcs;
• sweet salad pepper – 4 pcs;
• garlic cloves – 6-8 pcs;
• cumin and ground black pepper – 2 tsp each;
• greens at your discretion;
• water – 5-6 l.

To prepare shurpa from pork ribs, first prepare the meat - rinse, dry with a paper towel and chop into medium-sized pieces. Pour sunflower oil into the cauldron, then add the ribs and fry until golden brown.

It is better to cut the meat for shurpa into medium or large pieces

When the meat is browned, add onion rings to it and fry for a few more minutes. Add diced carrots to the cauldron, after 2-3 minutes add bell peppers, cut into small cubes.

Chop the onions into small cubes. Peel the potatoes and cut them into large slices, also add them to the cauldron along with the tomato pieces. Simmer for another 2-4 minutes, then pour in water - it should cover all the ingredients in the cauldron by about 2-3 cm. Stir the shurpa while cooking.

Bring the soup to a boil, then add salt and spices, and simmer for another 35-45 minutes. Wash the fresh herbs and chop finely, chop the garlic cloves. Pour into a cauldron, simmer the dish under the lid for 2-3 minutes. Let stand for 20-25 minutes.

The finished shurpa must be steeped

Recipe with eggplant and chili

Oriental pork shurpa can be prepared with eggplants and hot chili peppers. This dish has a rich, spicy aroma and piquant taste. To prepare it, you can use any spices and herbs that you have on hand.

Ingredients:

What is cooked in a cauldron over a fire: recipes and videos

• pork meat on the bone – 2 kg;
• potatoes – 1.8-2 kg;
• eggplants – 2 pcs;
• hot chili pepper – 2 pcs;
• bell pepper – 4-6 pcs;
• white onion – 4 pcs;
• red onion – 4 pcs;
• carrots – 2 pcs;
• ripe tomatoes – 13-15 pcs;
• garlic cloves – 8-12 pcs;
• salt;
• fresh herbs – cilantro, dill, parsley, basil;
• ground black pepper, cumin, coriander, seasoning for pork.

Rinse the pork meat well, dry with a paper towel and chop into large pieces. Pour into a cauldron and fill with water. The meat must be cooked for at least 50-55 minutes, remembering to regularly remove the foam that appears on the surface of the broth.

Chop the red onion, cut the carrots into cubes and also pour into the cauldron, boil for about half an hour. After this, add finely chopped white onion and eggplant, diced tomatoes, bell peppers and chili, and garlic cloves into the shurpa.

Vegetables for shurpa are cut into large pieces

Peel the potatoes, cut into large cubes and add to the rest of the ingredients. Small potatoes are cut in half or placed whole. Boil the shurpa for 10-15 minutes, then add chopped herbs, spices and salt to taste.

The finished dish should sit covered for at least 20 minutes - this will make its taste brighter and richer.

2Classic recipe

Ingredients:

• Beef pulp - 1 kg
• Onions - 1 pc.
• Tomato paste – 60 g
• Ground black pepper - 5 g
• Vegetable oil - 15 g
• Potatoes - 0.6 kg
• Lavrushka - 3 pcs.
• Sweet pepper - 80 g
• Peppercorns - 5 g
• Carrots – 100 g
• Zira – 5 g

Cooking method:

1. Cut the meat into cubes. Peel and cut the vegetables (potatoes in half, onions and peppers into strips, carrots into slices).
2. Place vegetables (except potatoes) in a frying pan with heated oil and saute them for 5 minutes.
3. Add meat and tomato paste.
4. After the meat has stewed a little, place the dish in a saucepan and fill with water.
5. Once the mixture comes to a boil, add the potatoes and seasonings. Let the dish boil again.
6. Cook the shurpa for one hour.
7. When serving the dish, sprinkle it with fresh herbs.

Rich pork and beef soup

Excellent tasty and rich shurpa is made from two types of meat - pork with the addition of beef. The dish has an unusual, rich taste and piquant aroma, which provides an abundance of spices and herbs in the recipe.

Ingredients:

• pork ribs – 900 g;
• beef – 600-700 g;
• potatoes – 10-12 pcs;
• onions – 6 pcs;
• carrots – 6 pcs;
• tomatoes – 7-8 pcs;
• sweet salad pepper – 4 pcs;
• garlic cloves – 3-4 heads;
• sprigs of fresh herbs, aromatic spices, salt.

Rinse the pork and beef and cut into large pieces, pour into a cauldron and fry. After this, add the remaining products, cut into large slices (except tomatoes), to the meat.

Meat for shurpa must be fried until golden brown, only after that you can add vegetables to the cauldron

After 10-15 minutes, pour 5.5-6 liters of water into the cauldron and cook for about 50-60 minutes. 10 minutes before the end of cooking, add diced tomatoes, finely chopped herbs, salt and spices, as well as chopped garlic cloves into the shurpa. Cover the dish with a lid and leave to steep for 20 minutes, after which it can be served.

On a note! You can use any vegetables for the soup according to your taste.

1Pork shurpa (recipe 1)

Ingredients:

• Pork fillet – 1 kg
• Carrots – 2-3 pcs.
• Onions – 2-3 pcs.
• Sweet pepper – 2 pcs.
• Potatoes – 5 pcs.
• Tomatoes – 500 g
• Dill
• Green onions
• Parsley
• Garlic – 2 cloves
• Salt pepper

Cooking method:

1. Rinse the pork fillet with cool water and cut into small pieces.
2. Place the pork in a deep saucepan and cover with cool water.
3. Cut carrots, peppers (in strips), onions (in rings), potatoes (in cubes), tomatoes.
4. After the meat boils, add vegetables before it. Cook until done.
5. After the meat and vegetables are ready, add chopped garlic to the soup, salt and pepper, sprinkle with herbs and cook for another 5 minutes.
6. Cover the dish with a lid and leave for 15 minutes.
7. Pork shurpa is ready. Bon appetit!

Note: do not forget to skim the foam from the meat broth.

Shurpa in Chuvash style

Chuvash-style shurpa is an unusual, original interpretation of a classic oriental dish, which is prepared from pork meat with the addition of various offal and rice grains. Thanks to this, the soup turns out to be very satisfying, nutritious and rich.

Ingredients:

• pork meat – 450-550 g;
• heart, liver, lungs – 2.2-2.6 kg;
• rice cereal – 320-350 g;
• onions – 6 pcs;
• fresh herbs, aromatic spices, salt.

Wash the by-products, remove films and cut into small pieces, pork meat into larger slices. Pour the meat ingredients into a cauldron, add 5-6 liters of water and cook until boiling.

When the shurpa boils, remove the foam from its surface, add rice cereal and chopped onions.

The onions can be cut as you wish - into rings or cubes

Cook the dish until fully cooked, 5 minutes before the end of cooking, add salt, season with aromatic spices and sprinkle with chopped herbs.

Pork and chickpea soup

Shurpa with pork and chickpeas is a tasty, appetizing and rich dish that perfectly warms you up in cold weather, restores strength and gives energy. Before cooking, chickpeas need to be pre-soaked for several hours.

Ingredients:

• pork ribs – 900-950 g;
• tail fat – 250-300 g;
• chickpeas – 100-150 g;
• potatoes – 7-9 pcs;
• tomatoes – 5-6 pcs;
• bell pepper – 2-3 pcs;
• onions – 4-6 pcs;
• carrots – 2-3 pcs;
• fresh cilantro, dill or parsley;
• spices, salt;
• water – 5 l.

Rinse the pork meat and chop it into large pieces, pour it into a cauldron with fat tail fat and fry until golden brown. Peel and cut potatoes, tomatoes and carrots into cubes, bell peppers and onions into rings.

Pour water into the meat and cook until cooked, then add all the vegetables except potatoes and pre-soaked chickpeas. After 18-20 minutes, add potato slices and cook for another 25-30 minutes.

Potatoes for shurpa are cut large - into halves or quarters

Salt, season with spices and sprinkle with finely chopped herbs. Leave to steep for 18-20 minutes, then serve.

Shurpa is served with fresh herbs and bread flatbreads

Shurpa with pork over the fire is a hearty, appetizing and nutritious dish that can replace a full lunch. Fragrant and rich shurpa will decorate any outdoor recreation and will become a worthy alternative to the usual meat kebabs.

3Thick shurpa

Ingredients:

• Pork – 800 g
• Potatoes - 6 pcs.
• Carrots - 2 pcs.
• Bell pepper - 2 pcs.
• Tomatoes - 3 pcs.
• Garlic - 8 cloves
• Vegetable oil - for frying
• Parsley - bunch
• Dill - bunch
• Zira - 1 tsp.
• Salt - 1 tsp. or to taste
• Ground black pepper - a pinch

Cooking method:

1. Fry pork, cut into large pieces, in vegetable oil.
2. Add onion (cut into 8 pieces) and carrots (in rings) to the meat. Continue frying for 2 minutes.
3. Add bell pepper to the cauldron (don't forget to remove the seeds).
4. After 5 minutes, put coarsely chopped potatoes into the cauldron and continue to simmer for another 15 minutes.
5. Fill the dish with water, add salt and boil.
6. Add chili pepper to your dish and continue to simmer for 90 minutes.
7. Place the tomatoes, peeled and cut into 4 pieces, into a dish.
8. After 5 minutes, add chopped garlic.
9. Add herbs and bay leaf.
10. The dish can be served to the table.

Note: do not forget to skim off the foam.

Adviсe

Tip 1

To make the shurpa thick, cereals, corn, chickpeas, beans, and lentils are added to it. In the east, it is customary to add turnips and fruits such as quince and plum.

Tip 2

There are two ways to prepare shurpa. All ingredients are placed in a cauldron and cooked for a long time over low heat until cooked. Another option is to pre-fry the meat and vegetables, after which they are sent to a cauldron, water is added and boiled. Shurpa with pre-fried foods is higher in calories and has a brighter taste.

5Simple recipe

Ingredients:

• Pork fillet – 500 g
• Fat tail fat - 100 g
• Potatoes - 4 pcs.
• Onion - 2 pcs.
• Wheat flour - 1 tbsp.
• Cilantro - bunch
• Parsley - bunch
• Salt - 1 tsp. or to taste
• Ground black pepper - a pinch

Cooking method:

1. Cut the washed meat into large pieces, place in a saucepan, cover with cold water and cook for 30 minutes over low heat.
2. Salt and pepper the dish. While stirring, add flour to the broth.
3. Melt the chopped fat tail fat in a frying pan and add it to the pan.
4. Coarsely chop the potatoes and onions and add them to the pan.
5. Cook the dish over low heat until done.
6. When serving, sprinkle the shurpa with herbs.