Shurpa on the fire - rich taste and incomparable aroma. Recipes for shurpa on the fire from game, beef, lamb, pork, chickpeas

Duck shurpa is an amazing dish for the whole family

Delicious shurpa can be prepared not only from lamb, but also, for example, from duck.

Duck is a waterfowl. People have been using the meat of wild and domestic ducks for food for a long time. Duck meat is rich in animal protein and fats, in addition, it contains various vitamins and microelements. Eating duck strengthens the nervous system, helps overcome stress and normalize metabolism, and has a beneficial effect on brain activity. This is an excellent food for young and active people (especially men), for athletes and people engaged in hard work.

Duck meat is tender, but very fatty, and therefore difficult to digest. Muscovy duck meat is the most delicious and healthy. The benefits and harms of eating duck dishes depend on the amount eaten. The main thing here is not to get carried away. Waterfowl dishes are especially good for cold periods.

Cutting the duck: cut off the head along with the neck and the tips of the wings, be sure to remove the entrails and excess fat, and then rinse thoroughly. Cut the duck along the joints into separate pieces and pour boiling water over it. Now you can start preparing shurpa. The pan must be large enough.

Duck shurpa

• young small duck, dressed - 1 pc.;
• white or pink table wine, non-sulphated – 1 glass;
• carrots – 1-2 pcs.;
• onions – 2 pcs.;
• potatoes – 5-8 pcs. medium size;
• unpolished rice - about 3 tbsp. heaped spoons;
• sweet red pepper – 3-4 pcs. (depending on size);
• garlic – 4-5 cloves;
• hot red pepper;
• bay leaf, peppercorns, cloves, coriander, fennel and cumin seeds;
• black pepper and other dry ground spices to your taste;
• various aromatic fresh herbs (parsley, dill, basil, rosemary, thyme, oregano, tarragon, lemon balm);
• lemon or lime;
• salt.

Pre-marinate the cut-up duck for at least 2 (and preferably 4-8) hours in white wine. Then drain the wine and thoroughly wash the meat. Pour the duck with cold water in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, carefully skimming off any noise and fat. Then place the meat in a colander and rinse. Wash the pan, put the meat in it again and fill it with clean cold water - this will make the shurpa less fatty.

Now add bay leaf, peppercorns of different types, onion, cloves, coriander seeds, fennel and cumin seeds to the pan. Bring to a boil again, reduce the heat and cook the duck for 30-40 minutes over low heat, covering the pan with a lid. At this time, prepare the remaining ingredients. Peel the potatoes and cut them into large slices (soak them in cold water to remove excess starch), carrots into short thin cubes, peppers into short strips. Wash the rice thoroughly. When the duck is almost finished cooking, remove the meat from the broth, strain the liquid and discard what is unnecessary (onions, bay leaves, etc.). Return the duck and broth to the pan, add rice and potatoes. Bring to a boil and cook for 15 minutes over low heat, removing the noise. Now add the pepper and cook for another 5-8 minutes. You can add 2 tablespoons of tomato paste (optional). Turn off the heat and season with ground dry spices.

Add finely chopped herbs and chopped garlic to the shurpa, however, this can be done immediately before serving, as you like. Cover with a lid and wait 15 minutes. Pour the finished shurpa into plates or soup cups. Add a slice or two of lemon or lime to each serving. Season with hot red pepper.

To compensate for the fat content of such a rich meal, it is good to serve wine. We choose a rose table wine or a tart white wine with well-defined fruity acidity and a slight bitterness. You can also choose strong special wines (sherry, Madeira, vermouth). A second course is unlikely to be required.

If you liked our recipe, then we also recommend trying lamb or pork shurpa.

womanadvice.ru

Veal shurpa

Wash the veal under running water. Place the veal in a saucepan, add 3 liters of cold water, one peeled onion. Peel the carrots, cut off half and add it to the pan with the meat. Place the water with the veal, onions and carrots on the fire and bring to a boil. Remove the foam at the moment the water boils using a slotted spoon (or strainer), reduce the heat. Cook the broth until the veal is completely cooked, about 1.5 hours.

While the meat is cooking, peel the potatoes and cut them into medium slices (you can cut the potatoes large - it all depends on your preferences).

Peel the second onion and cut into small cubes. Cut the remaining half of the carrots into strips. Peel the bell pepper from seeds and stems, cut into strips. Place the frying pan on medium heat, add vegetable oil to it, heat it slightly and add chopped carrots, bell peppers and onions. Fry the vegetables over low heat, stirring occasionally, until translucent (about 8-10 minutes) and turn off the heat.

When the veal is almost ready, add salt to the broth to taste, remove the onion and half the carrots (we won’t need them anymore), add the potatoes to the pan and cook them together with the meat for 25-30 minutes.

The potatoes should boil well and saturate the broth with their flavor.

Take out the veal and cut it into portions. I used half of the boiled veal to prepare stuffed pancakes with meat, and put the rest in the broth with potatoes.

Next, add the fried vegetables to the broth with veal and potatoes, add salt, bring to a boil, reduce the heat and simmer everything together for about 5 minutes.

At this time, finely chop the greens and hot peppers, peel the garlic.

Add spices, hot pepper rings to the soup, lay out half of the chopped greens (we will add the remaining half of the greens to the shurpa at the time of serving to each eater). Add garlic passed through a press to the shurpa, let the soup boil and turn off the heat.

Let the veal shurpa brew for 10 minutes under the lid. The photo shows how rich and beautiful the soup turns out!

We serve aromatic, tasty and appetizing veal shurpa to the table, generously sprinkling the soup with fresh herbs.

In our family, this soup is eaten for lunch as both the first and second course, as the soup turns out to be very satisfying. I am sure that if you prepare veal shurpa according to this recipe, you will be satisfied with the result!

Bon appetit, friends!

A simple game recipe - duck shurpa

Wild duck is a wonderful basis for many delicious dishes, and the simplest recipes are different types of such a dish as duck shurpa. Wild duck shurpa is a hunter’s dish, which is cooked over a fire and is imbued with the aroma and taste of game and woody smoke. Nutritious and aromatic, it is extremely suitable for restoring strength after outdoor activities. Everyone knows that dishes that have been cooked in the air, on an open fire, have a very special taste. This is, of course, also connected with the appetite, which fresh air awakens so well; and with a pleasant tiredness, but, above all, with the special taste of dishes cooked on an open wood fire, which introduces a pleasant note of smoke.

In general, shurpa is an oriental dish. This is something between the first and second course. At the same time, it is thin enough to be considered a soup, and at the same time so thick and nutritious that it does not require second courses.

The classic recipe for shurpa involves using lamb - fatty, juicy meat with a delicate texture and rich taste. If you follow this principle, then wild duck is an ideal replacement for traditional meat. It is both fatty and tender, and gives a unique taste. Perhaps, to prepare this recipe, duck is even better than pork or beef.

Duck meat has a bright, special taste. It is credited with some toughness, but when properly prepared this nuance is completely unnoticeable. Moreover, it is fully compensated by the usefulness of the product. Duck meat is nutritious, rich in proteins, and most importantly, duck fat, which contains special enzymes that have a beneficial effect on digestion. These substances help cleanse the body of toxins and heavy metals, “revitalize” the immune system, and improve a person’s well-being and appearance. Therefore, duck soup is considered a very suitable food for people with poor health who are recovering from an illness. And the easy digestibility of this product by the body makes it practically dietary. Wild duck shurpa, of course, is by no means low-calorie, however, like any other soup, despite its satiety, it is quite light.

Many housewives do not feel confident working with game, as they believe that it requires special processing and complex cooking methods. However, this is completely wrong. Wild duck shurpa, like most hunting dishes, is a dish that can be prepared very simply and quickly, and the result is wonderful.

The recipe for making shurpa is not classified as complicated, but duck shurpa is even easier and faster to prepare, because the poultry meat does not take long to cook. In addition, despite its thickness and nutritional value, duck shurpa turns out to be quite light. Of course, a dish cooked over a fire tastes better, but it’s easy to make this thick and flavorful soup at home. The recipe takes about an hour and a half to prepare.

For 6 servings we will need:

• 1 wild duck carcass.
• 3-4 medium onions.
• 3 medium-sized carrots.
• Half a kilo of potatoes.
• Herbs, salt, spices - to taste.

Cooking steps

1. Prepare the duck: pluck, clean, remove entrails.
2. Divide the carcass into large pieces and fry in vegetable oil. It is advisable to use deep dishes with a thick bottom - a cauldron or a duck pot.
3. Add coarsely chopped onion, into pieces or rings, to the duck and fry along with the meat.
4. Add carrots, chopped into small pieces, to the meat, add hot water and simmer for about half an hour.
5. After this, completely fill the brew with hot water and keep it on low heat until the duck is completely cooked.
6. About a quarter of an hour before it’s ready, add diced potatoes, salt and spices to the soup.
7. When the soup is cooked, leave it to steep for a few minutes and serve.

Duck shurpa is best eaten freshly prepared, seasoned with finely chopped herbs and garlic. Black bread goes great with it. When laying out the finished dish on plates, make sure that everyone gets an equal amount of meat - the recipe recommends cutting it into large pieces.

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How to cook

Wash the goose, cut into small pieces and place in a cauldron. Pour in water and put on fire. While the water is boiling, peel and chop the onion. Place it in a cauldron, add salt, pepper, and spices to taste. Reduce heat to low and leave.

2. At the first stage, the shurpa will simmer for at least 4 hours.

3. After which you can peel and cut the pepper into small cubes.

4. We do the same with tomatoes.

5. Place vegetables in a cauldron. You can add bay leaf for flavor.

6. Place a bunch of greens there (dill and parsley in this case), tightly tied with thread.

Read also: What to eat from potatoes

7. Leave the shurpa to simmer for another 1.5 hours. Then remove from heat, cover with a lid, and let it sit for at least another hour before serving.

Each region, or whatever, each village has its own rules and traditions.

At the beginning of meeting my husband’s family (the first few years), I was incredibly surprised that on major holidays, for example, Christmas and Easter, along with kutya and Easter cakes, my mother-in-law always cooked cabbage, cooked rice milk porridge with eggs and vanilla, and also uzvar and jelly. Moreover, all this in huge quantities... I always asked why all this, and so much more, because she lives alone... There was only one answer: it’s necessary.

At the same time, in my parents’ family these days, chicken was always baked, homemade sausage was prepared, cutlets were fried, cabbage rolls were stewed and roast was simmered.

Then I stopped being surprised - I got used to it. I just got used to cooking something like this for my mother-in-law on these holidays, or just inviting her to join us.

What I mean by all this is that when, on the eve of my mother-in-law’s anniversary, she began to take a closer look at her goose family, choosing one of its owners for the festive table, I, in my stupidity and naivety, thought that we would stuff it with something, and then bake.

But, as it turned out, this plump and very weighty specimen was planned for making... soup.

The soup is not simple, but as usual in those parts, it is quite festive, called shurpa. I’ll say right away that for the first time in my life I tried shurpa exactly 10 years ago – again for my mother-in-law’s anniversary. And I ate it only in this village, where, as I understand it, there has long been its own recipe for its preparation, perfected over the years. Therefore, if somewhere else they prepare it differently, I would not be at all surprised, but only glad to know about the differences.

Read also: What can you cook without reheating?

To prepare shurpa we used:

Difficulty of preparation

shurpa consists only of catching the goose, performing all further manipulations with it and cutting it into portioned pieces

Time required:

our shurpa took almost 5 hours to prepare

I admit that I planned to take a direct part in preparing the shurpa from the very beginning, but contrary to certain circumstances, when we arrived at my mother-in-law’s place, the shurpa had already been boiling for a good 3 hours.

That’s why I didn’t have time to capture this giant goose and the first stages of preparing shurpa. So I’ll start the description with what I found.

In a huge cauldron, broth with pieces of poultry, finely chopped onions, salt and spices was boiling over the lowest possible heat.

The onion is thrown in from the moment the water boils along with the meat, since it must be completely boiled.

At the fourth hour of boiling the shurpa, I was ordered to finely chop the bell peppers and tomatoes, and then send them too to the cauldron. the vegetables also had to be boiled down as much as possible.

At the fifth hour of preparing shurpa, the mother-in-law collected the washed and dried greens into bunches, and then tied them with threads. In this form they went to the cauldron. As I understand it, this is so that later they can be taken out of the cauldron and thrown away without complications.

An hour before the guests arrived, we turned off the shurpa, and it simply infused under the lid.

No matter how hard I try, I will not be able to describe this taste to you... I will only say that at that moment it seemed to me that I had never eaten anything tastier.

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Duck shurpa

Main ingredients: Duck

Duck shurpa is a very tasty dish. This culinary masterpiece came to us from Moldova. At different times, different peoples perfected this dish with different additions of seasonings, vegetables and meat. But I want to share with you the real preparation of duck shurpa. I borrowed this interesting recipe from a good friend of mine, a lover of quality hunting and good food. And I’ll tell you honestly, the taste of duck shurpa is absolutely wonderful. But it takes a long time to prepare. So let's not waste time and start cooking.

Ingredients for making duck shurpa:

1. Wild duck (fresh carcass) 2 carcasses
2. Raw pork lard 300 grams
3. Potatoes 700 grams
4. Sweet bell pepper 400 grams
5. Fresh tomato 500 grams
6. Carrots 500 grams
7. Garlic 1 head
8. Tomato paste 6 tablespoons
9. Parsley 1 bunch
10. Cilantro 1 bunch
11. Dill 1 bunch
12. Black peppercorns 6 pieces
13. Zira 2 teaspoons
14. Ground coriander 2 teaspoons
15. Khmeli suneli 2 teaspoons
16. Bay leaf 4 pieces
17. Salt to taste to taste
18. Vodka 100 grams
19. Pure distilled water 6 liters

Products not suitable? Choose a similar recipe from others!

1. Kazan
2. Electric stove
3. Knife – 2 pieces
4. Tea spoon
5. Skimmer
6. Cutting board – 2 pieces
7. Deep bowl – 5 pieces
8. Plate – 2 pieces
9. Tablespoon
10. Pan

Fried duck shurpa with vegetables

• duck – 1.5 kg;
• potatoes – 0.5 kg;
• onions – 100 g;
• carrots – 100 g;
• tomatoes – 0.5 kg;
• sweet pepper – 0.2 kg;
• garlic – 5 cloves;
• tomato paste – 40 ml;
• zira – 5 g;
• salt, ground black pepper, herbs - to taste;
• vegetable oil - as much as needed;
• water – 4 l.

Cooking method:

• Wash the gutted and plucked bird and cut it into portions. Dry with napkins.
• Peel the potatoes and cut into large pieces.
• Scrub the carrots, wash and dry. Cut into small cubes or bars.
• Remove the seeds from the sweet pepper and cut into thick half rings.
• After washing the tomatoes, pour boiling water over them. Remove the skin from them, cut out the seals in the area of ​​the stalks. Cut the pulp into large slices.
• Peel the onion and cut into thin half rings.
• Heat the oil in the bottom of a thick-walled saucepan or cauldron.
• Add duck pieces. Brown them well on all sides.
• Add onions and carrots, fry the vegetables along with the duck for 10 minutes.
• Add tomato paste. Continue cooking for another 5 minutes.
• Add tomatoes. Simmer the food for 5 minutes over low heat.
• Pour in water. When it boils, skim off the foam that forms on the surface. Add cumin. Cook until duck pieces can be easily pierced with a fork or knife.
• Add the remaining vegetables and cook the shurpa until the potatoes are soft.
• 10 minutes before readiness, crush the garlic with a press and add to the soup. At this stage you need to salt and pepper it.

Add fresh herbs, chopped, directly to the plates when serving duck shurpa to the table.

Preparation of duck shurpa:

Step 1: prepare the duck for cooking.

Step 2: cook the duck.

Step 3: prepare all the ingredients for the shurpa.

Step 4: fry carrots and onions.

Step 5: combine all ingredients.

Step 6: serve duck shurpa.

Tips for the recipe:

– − Millet can be added to shurpa. This is rarely done, but in our recipe it is acceptable. The cereal will make the shurpa thicker.

– − Meat in shurpa can be pre-fried. After this process, the shurpa becomes fattier and the fried meat cooks faster.

– − You can add apples, apricots, plums, quince, and dried apricots to shurpa. They give aroma and sourness.

– − Shurpa can be cooked with kvass or vegetable broth. Shurpa with vegetable broth, vegetables served separately with meat. And crackers are added to the broth.

– − In Tatarstan, shurpa is cooked without vegetables with onions and noodles. In Turkey it is made with shrimp and seafood and served with croutons. In Uzbekistan, kefir or sour cream is added to the broth.

– – It is not necessary to fry vegetables in lard; this is my personal trick in preparing this dish.

www.tvcook.ru

Shurpa on the fire from duck

Ingredients:

• two ducks;

• three hundred grams of high-quality pork lard;

• potatoes (this vegetable should be larger than others - up to seven hundred grams);

• bell pepper (you will need it less than others - about four hundred grams);

• half a kilogram of fresh tomatoes and carrots;

• head of garlic;

• one bunch of parsley, dill, cilantro;

• six pieces of black peppercorns;

• two teaspoons each of cumin, ground coriander, suneli hops;

• four bay leaves;

• one hundred milliliters of vodka;

• six liters of water;

• salt to taste.

Cooking method:

1. Remove pellets from duck carcasses. Gut the meat.

2. Place whole duck carcasses or meat cut into large pieces into a large cauldron.

3. Add a whole onion to the meat.

4. Pour in six liters of water. Let the shurpa cook, do not forget to periodically remove the foam. Cooking will take several hours (in some cases up to five).

5. Wash the potatoes, carrots, tomatoes and cut into large slices.

6. Cut the onion and bell pepper into medium-sized half rings.

7. Wash and chop the greens.

8. Finely chop the garlic.

9. Cut the lard into strips and place in a frying pan. Fry. Add onion, cut into thin half rings. Fry the onion until golden brown.

10. Add carrots, fry lightly and remove temporarily.

11. After a few hours, check the condition of the ducks. The fork should easily enter the pulp.

12. Add potatoes.

13. Salt the shurpa.

14. Add fried carrots, lard, and onions.

15. After about ten minutes, add bell peppers and tomatoes.

16. Cook the soup until almost done. This will take about fifteen minutes.

17. Season the soup with spices. Cook for ten minutes.

18. Add garlic.

19. Pour one hundred grams of vodka.

20. Infuse the finished shurpa for about 5-10 minutes. Before serving, sprinkle the soup with fresh herbs.

INGREDIENTS

• Wild duck 2 pieces
• Raw pork lard 300 grams
• Potatoes 700 grams
• Bell pepper 400 grams
• Tomatoes 500 grams
• Carrots 500 grams
• Garlic 1 piece
• Tomato paste 6 tbsp. spoons
• Greens To taste
• Spices To taste
• Salt To taste
• Vodka To taste

We pluck wild ducks and clean them thoroughly. We singe off the small remaining feathers. Take a 10 liter cauldron. Place the prepared duck carcasses in it.

Fill the duck carcasses with water until they are completely covered. Somewhere around 6 liters. Take one whole onion and throw it into the cauldron. We do not salt the duck so that the meat does not become tough. Game cooks for quite a long time, from 4 to 5 hours. Periodically remove the foam.

In the meantime, prepare all the other components for the shurpa. Wash the potatoes, peel them and chop them coarsely.

Wash, peel and chop the carrots into large slices.

Peel the onion, wash it and cut it into half rings.

Wash the bell pepper, remove the seeds and cut into half rings with a diameter of 5 mm.

Wash the tomatoes and cut them into large slices.

Greens - dill, parsley, cilantro, we take a bunch of them all and cut them.

Peel the garlic, wash it and finely chop it.

Cut the lard into strips and fry in a frying pan to make cracklings.

Add onions and carrots to the frying lard and fry a little.

After 4 hours, when the duck is cooked, add potatoes to the broth. Cook for about 10 minutes and add fried onions and carrots. Salt and pepper to taste.

Add bell peppers and tomatoes and cook for 15-20 minutes. Pour spices - cumin, coriander, peppercorns, bay leaf and tomato paste into the prepared shurpa. We put half of all the greens. Boil for 10 minutes, season with garlic. Pour 100 grams of vodka into the shurpa.

Remove the cauldron from the heat and let it brew for 5-10 minutes. Finally done!

povar.ru

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Wild duck shurpa

Those who have ever cooked any game dishes know that they turn out extremely tasty. Many non-professional cooks call wild duck shurpa simply indescribable in taste. If you have the opportunity, be sure to prepare it. Perhaps there is simply no more appetizing dish. To prepare shurpa for a large company (about 10 people), we need this.

Ingredients:

• wild duck - 2 carcasses;
• raw lard - 300 g;
• potatoes - about 700 g;
• sweet pepper - 400 g;
• tomato fruits - 500 g;
• carrots - 0.5 kg;
• garlic - 1 head;
• tomato paste - 6 large spoons;
• any greens - a lot;
• salt, ground black pepper - to taste;
• vodka - to taste.

Let's start preparing the dish:

1. We carefully pluck the carcasses of wild ducks. Then we clean it. Small feathers that cannot be pulled out should be delicately singed.
2. Place duck carcasses in a ten-liter container (preferably a cauldron).
3. Pour plenty of water over the meat so that it completely covers the duck. This will require approximately 6 liters of liquid.
4. We wash one head of the onion, and then place it entirely in a container with food. Please note that there is no need to salt the shurpa at this stage, otherwise the meat will become very tough. Game must be cooked for at least 5 hours. During the cooking process, be sure to remove scale.
5. While the meat is cooking, you can slowly begin preparing other ingredients. The potatoes are peeled, washed, and cut into fairly large pieces. Wash, peel and coarsely chop the carrots. The same manipulations should be carried out with the remaining amount of onion, but it should be cut into half rings.
6. Wash the sweet pepper and carefully remove its seeds. Then they are also cut into half rings. In this case, their diameter must be at least 5 mm.
7. Wash the tomatoes and cut them very coarsely into slices.
8. The selected greens are also washed and chopped. The turn comes to garlic. It costs to cut it very finely.
9. Fry lard in a heated frying pan. Cook until it turns into cracklings.
10. Add onions and carrots to the lard and simmer everything together.
11. After 5 hours of cooking the meat, potatoes are added to the liquid. Let it cook for 10 minutes, after which we add the fried carrots and onions. Now you can pepper and salt.
12. Pour in sweet peppers, seasonings, tomatoes, pasta. Cook for 10 minutes. Add herbs, garlic, about 100 g of vodka.
13. Remove from heat. Let it sit for 10 minutes. Serve to the table.