Lamb Shurpa soup - classic recipe

The guest of the article will be a wonderful soup originally from Uzbekistan. Shurpa is a favorite dish of the inhabitants of the Central Asian region. Even the well-known pilaf is inferior to this culinary masterpiece in terms of practicality and popularity.

I believe that shurpa is an iconic dish, a kind of culinary “transformer”. Vary the ingredients to create a relaxing, stimulating, therapeutic or restorative treat. For cooking, use fresh lamb or other types of meat on the bone.

The list of main ingredients includes various vegetables. It is impossible to imagine this soup without a lot of onions. Cooks from the East put as much onion in the stew as meat.

There are two ways to prepare real Uzbek lamb shurpa.

1. The first involves cooking meat and vegetables without preliminary heat treatment. Uzbek culinary geniuses cook using it.
2. The second comes down to frying chopped vegetables along with meat. This soup is richer.

Spices and herbs are a mandatory element: laurel, turmeric, dill, ground pepper, cilantro.

Novice cooks consider shurpa a meat stew. In my opinion, it is more reminiscent of meat stew due to its thick consistency. There is no more than a glass of broth per serving.

Let's look at the four most popular recipes for making shurpa at home.

Lamb shurpa in Uzbek style

You need the following products:

• Fresh water - 3-3.5 l;
• Lamb - 1000 grams;
• Turnip - 1 piece;
• Onions - 2 pieces
• Sweet pepper – 1 piece
• Tomatoes-3 pieces
• Potatoes -7-10 pieces
• Spices
• Greenery

The process of preparing shurpa in Uzbek

1. To prepare shurpa, take a cauldron. Fill it with cool water and place the lamb ribs and a piece of fatty pulp. Bring to a boil and carefully remove the foam. Then reduce the heat to medium or low so that the broth bubbles very quietly.
2. During this period of time you will peel potatoes, turnips, carrots and onions. Scald the tomatoes with boiling water and remove the skin from them, peel the sweet peppers. All mode for large squares except onions, onions in half rings. It is better to take small turnips, and if large, divide them into several parts.
3. Place one whole onion into the boiling broth. Add the onions to the broth, along with whole carrots and turnips.
4. Potatoes are most often boiled separately, but I always cook them in a common pot. Of course, you choose what is most convenient for you, it seems to me that the taste does not change.
5. Salt the broth after about an hour, and after 30 minutes remove the meat and vegetables from the broth.
6. Simmer scalded and chopped tomatoes in a hot frying pan. Add the stew and sweet pepper, add the broth to the vegetables and cover with a lid.
7. After stewing, put them in a saucepan with broth, add salt to taste, if necessary, add a little sugar. Add cumin (cumin), coriander and red pepper.
8. Place the onion, cut into half rings, into a saucepan and boil for 10 minutes.
9. Meat and cooked potatoes can also be placed in a cauldron with shurpa. Or, adhering to customs, put the boiled vegetables, carrots, turnips and potatoes on a separate plate, and everyone will add as much as they want to the shurpa. Note that in modern realities, it is still more convenient to place meat and potatoes in a common saucepan.
10. Then add greens to the soup. It's best if it's cilantro and basil. Before turning off the stove, add 2-3 cloves of garlic and let it brew. Serve the shurpa hot.

Cook with pleasure, and bon appetit!!!

How to cook lamb shurpa

Ingredients:

• Lamb... (Breast, shank, neck, shank and in some cases ribs
• Potato
• Tomatoes
• Red pepper
• Spices in assortment
• Oil for frying
• Number of servings:
• 1 saucepan
• Cooking time:
• 2 hours.

Lamb shurpa - first, general information:

You also need to take special dishes, namely Cossack or cast iron with a non-stick coating, since usually the beginning of cooking shurpa is done by frying the lamb, after stewing the vegetables and potatoes. If you don’t have such utensils, don’t despair; you can use a frying pan for frying.

A selection of the best shurpa recipes

Lamb shurpa, classic (5 steps)

This is a classic recipe for shurpa, which is made from lamb. This oriental soup is easy to prepare, but it turns out very tasty.

Ingredients:

• Lamb - 500 grams,
• Tomato paste - 2 tables. spoons,
• Water - 2.5 liters,
• Potatoes - 500 grams,
• Fat tail fat - 100 grams,
• Hot pepper, red - 1 pod,
• Onions (onions) - 4 pieces,
• Greens: dill, cilantro, bay
• Salt - everything is different

Preparation:

1 step. Preparing some ingredients: Wash the meat, cut into small pieces. Cut the lard into small cubes (for cracklings). Cut the peeled onion into rings.

Step 2. Render the fat from the lard and remove the cracklings. In the resulting liquid, lightly fry the meat until brown.

Step 3. In the same dish where the meat was fried, put potatoes, onions, tomato paste and fry it all for about 15 minutes.

Step 4 Add water, throw in a red hot pepper, add salt, bring to a boil, set to low temperature, and cook at this temperature for 1 hour.

Step 5 Throw in the bay leaf, dill and chopped cilantro at the end (about 5 minutes before the end). Everything is ready, served in plates, hot.

King of Soups

The king of soups - this is exactly the name shurpa received in its homeland. Uzbeks, who know a lot about nourishing, tasty and aromatic dishes, consider this food their national treasure. Chorpa is the first dish that growing girls and boys learn. The traditional soup recipe has been carefully preserved for many years, thanks to which the entire modern world can enjoy the delicious taste of Uzbek food.

The classic shurpa recipe consists of a large amount of meat and fresh vegetables. Traditionally, the soup is made from lamb: it is quite fatty, juicy and gives dishes its own specific flavor. Onions are an equally important component of the stew. This vegetable is added in very large quantities for soup. Additional ingredients include potatoes, sweet and bitter peppers, carrots, tomatoes, chickpeas, fresh herbs and spices. A variety of aromatic and spicy seasonings make the dish truly unforgettable, and its smell dizzying.

Component Selection

Despite the fact that traditional shurpa consists of lamb, you can often find Uzbek soup with beef. This is not surprising, because it is very difficult to find high-quality lamb meat, and not everyone likes its specific taste. Beef soup is in no way inferior to its classic counterpart: it is thick, rich, healthy, aromatic and incredibly tasty. There are recipes where pork is used as a meat ingredient. This shurpa is also very good, but less healthy and higher in calories.

Choosing meat will not be a problem. When purchasing a product, you should be guided by generally accepted principles: look at its freshness, appearance and fat content. Dietary parts of the carcass are not suitable for shurpa, because the broth from such meat will not acquire the desired fat, aroma and taste. The most suitable product is considered to be a piece of meat with a fairly thick and long bone. This ingredient will give fat and a sufficient amount of pulp. If using pork, ribs or neck are great.

The remaining ingredients are vegetables. There is only one nuance in their use: they should be cut into fairly large pieces - circles, thick strips, large cubes.

Having prepared the necessary ingredients, you can start preparing delicious shurpa at home. Recipes tested by experienced chefs will help you cope with this seemingly difficult task.

Beef shurpa

The most common recipe in modern cooking is beef shurpa. Despite its thickness and richness, this soup can safely be called a dietary dish due to the use of low-calorie and healthy meat. Garlic and fresh herbs add piquancy and a magical aroma to the soup.

Lamb and chickpea shurpa

Chickpeas are Asian peas. This recipe is a little more complicated, but chickpeas give shurpa a special flavor. Ingredients:

• Saddle of lamb (loin on the bone) - 1 kilo.,
• Chickpeas (Asian peas) - 100 grams,
• Potatoes - 400 grams,
• Kurdyuk - 300 grams,
• Carrots - 200 grams,
• Onion - 300 grams,
• Bell pepper - 200 grams,
• Tomatoes - 300 grams,
• Cilantro is not for everyone.

Preparation:

1. Soak the chickpeas in water overnight.

2. Pour the fat into a special pan, put the lamb in it, and cover with cold water. Cook over low heat and add the Asian peas a little later. Fans of spiciness should add a pod of crushed pepper.

3. Cook the meat and chickpeas until half done, then add the onions, bell peppers, tomatoes and carrots.

4. Towards the end of cooking, add potatoes and herbs.

Uzbek shurpa

This recipe will be made from lamb ribs. You just can’t imagine what place shurpa occupies among the Uzbeks; for this people, this lamb soup is a worthy dish.

Ingredients:

• Lamb ribs - 500 grams,
• Potatoes - 6 tubers,
• Bell pepper - 2 pods,
• Carrots - 2 pieces,
• Tomatoes - 2 pieces,
• Onions - 2 pieces,
• Greens are not for everyone
• Salt according to preference.

Preparation:

1. Boil the washed lamb ribs.

2. Preparing food... Peel and wash produce, namely carrots, onions and potatoes. Cut the carrots into circles, the onion into rings, cut each potato into 4 parts.

3. Place carrots, potatoes and tomatoes cut into two parts into the broth where the meat was cooked. Wash and remove the bell peppers, cut them into rings and add them to the shurpa.

4. When about 15 minutes remain until done, add onion rings and herbs to the broth. Let it boil and reach readiness. Uzbek shurpa is served hot in deep plates.

Adviсe:

1. It is correct to cook shurpa from lamb, but you can replace it with goat or camel meat, it will only turn out slightly worse. You can try adding chicken meat to the lamb (rooster will be better).

2. Do not keep it warm for a long time, as this will deteriorate the taste.

3. Decide in advance what taste you want to perfect, broth or meat. To make the broth excellent, cook it over very low heat (the water sways a little), if you cook it over high heat, the meat will be delicious.

4. Add a lot of greens to the soup, but not only cilantro and parsley, but also tarragon and basil. Tarragon can always be removed from the shurpa.

5. When you put it on plates, put a piece of meat and a spoonful of sour cream in each. Everything should be hot, do not allow the fat to solidify.

Bon appetit!

Original pork recipe

If you want to cook pork shurpa, I advise you to use meat on the bone, since in this case the broth is richer. It is better to cook in a cauldron or saucepan with a thick bottom.

Ingredients:

• Pork – 500 g.
• Potatoes – 4 pcs.
• Onion – 1 head.
• Carrot – 1 pc.
• Bay, spices, salt, parsley.

Preparation:

1. Wash the pork on the bone, place it in a cauldron, and add water. Cook until done over low heat. This usually takes no more than 45 minutes.
2. Peel the potatoes and cut into large cubes. Large potato pieces are another distinctive feature of a real oriental shurpa.
3. Place the potatoes in a cauldron with the pork, add salt and cook for a third of an hour.
4. Peel the onion and carrot, rinse with water and add to the broth with the prepared potatoes. At this moment, throw in a few laurel leaves, thanks to which it will acquire a piquant taste.
5. At the very end, add a few whole sprigs of parsley, your favorite spices and adjust the taste regarding salt. After five minutes, you can turn off the heat, and remove the parsley sprigs and throw them away.

Lamb shurpa recipe

Ingredients you will need to make shurpa:

The amount of ingredients is calculated for the volume of a five-liter cauldron.

• 700 grams of lamb, you can take it either on the bone or just meat.
• Onion – 3 pcs.
• Carrots – 2 pcs.
• Tomato – 2 pcs.
• Bulgarian sweet pepper – 2 pcs.
• Potatoes – 5 pcs.

From greens:

• parsley
• green onion
• cilantro

From spices:

• cumin
• red pepper
• coriander
• black pepper
• salt
• refined sunflower oil

So let's get started!

Pour refined sunflower oil into a heated cauldron.

Add pre-chopped meat to the heated oil.

Note: you need to fry the meat over high heat. Since lamb is quite fatty, the meat should not burn. We still recommend stirring the meat a little while frying.

While the meat is frying, chop the vegetables.

Cut the onion into rings. We would not recommend cutting it finely, because at the end of cooking the dish there may be nothing left of it.

We also cut the carrots into rings.

When the meat is fried until crusty, add onion to it.

After adding the onion, turn the heat down a little and simmer without stirring for exactly 10 minutes.

After 10 minutes, add carrots as the top layer.

Now the vegetables need to be simmered for another 10 minutes. Do not stir.

While the vegetables are simmering in the cauldron, we can cut the tomatoes, which have previously been peeled. Peeling will be much easier if you pour boiling water over the tomatoes in advance. You can cut tomatoes in absolutely any way.

10 minutes after you added the carrots, stir the vegetables and simmer them for exactly 10 minutes over low heat. Do not forget to stir the contents of the cauldron regularly.

Now you need to peel and cut the sweet pepper into strips.

After 10 minutes of frying the vegetables, add bell peppers and tomatoes.

At the same time add spices:

– a third of a teaspoon of red pepper;

– a teaspoon of coriander;

– a heaped teaspoon of Zira.

After which, be sure to mix the contents of the cauldron.

Add a little water (100 ml.). This is necessary so that the contents of the cauldron begin to stew.

Leave to simmer for 15-20 minutes over low heat.

Meanwhile, chop the potatoes. It is customary to cut the potatoes into this dish quite coarsely, cutting them into four parts.

When the contents have simmered, add the chopped potatoes to the cauldron.

Fill the contents of the cauldron with water.

Cover with a lid and let it boil.

When the dish has boiled, add salt: approximately one level tablespoon per volume of a five-liter cauldron.

After that, add black pepper: about 10 pieces if peppercorns, or a little less than a teaspoon if ground pepper.

Now we just have to cook Shurpa until the potatoes are ready, about 25-35 minutes. During this time, we recommend that you taste the dish for salt.

While Shurpa is cooking, chop the greens.

Finally the dish is ready!

Pour Shurpa into a plate and garnish with herbs on top.

You can start eating!

You can also watch a video recipe for making shurpa.

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In a slow cooker

List of ingredients:

• two onions;
• sunflower oil – 15 ml;
• lamb – 0.8 kg;
• fresh herbs to taste;
• one sweet pepper;
• seven potatoes;
• one carrot;
• two tomatoes.

Prepare the soup step by step:

1. Chop the washed and film-free meat into pieces.
2. We clean all vegetables from dirt and remove the peel.
3. Chop the bell pepper into cubes, potatoes into quarters, and carrots into rings.
4. Load the lamb into the multicooker, select the “Frying” program on the kitchen appliance panel and fry the pieces in sunflower oil until golden brown.
5. Throw in the carrot slices and cook for another 3 minutes.
6. Next, chop the bell pepper.
7. We process the tomatoes on a grater and pour the resulting tomato mass into the vegetables.
8. Boil for 2 minutes.
9. Pour the potatoes into the slow cooker along with whole peeled onions.
10. Add salt, pepper and other spices to your taste. Fill with three liters of water and cook the dish in the “Stew” mode for 90 minutes.

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