Uzbek soup - Shurpa - is very thick and rich. It is prepared from fried meat and vegetables, there are a lot of cooking technologies.
Common to all types of this dish is increased fat content, high content of spices, and the addition of greens. Shurpa - soup, vegetables (carrots, potatoes) for which they cut very large. Also, in some recipes, the addition of fruits (quince, apples, plums,
dried apricots) is found.How to cook Uzbek shurpa soup ? Product selection
Well, if for this dish you have the appropriate utensils - a cauldron. Shurpa cooked in it (soup can be cooked on a stove or on an open fire) has a special taste. But just a wide pan with a thick bottom will do. Shurpa - soup, references to which are found in medieval books. We will try to reproduce the centuries-old traditions of the East in your kitchen. The choice of products must be approached responsibly. A good broth is obtained from the brisket and ribs.
The back (or loin) is also suitable. Also, traditional recipes talk about how important interior oil (from the kidneys and omentum) is important in shurpa. If you find it difficult to get such products, then ordinary bacon is suitable. Better, of course, lamb. You need to take two types of onions - ordinary, burning, and more sweet, salad (it is also called the Crimean purple onion). Salad can be replaced with leek. You also need to buy carrots and turnips. All listed vegetables should be taken in the same quantity as meat. Four pieces need to take bell pepper, tomato, potato. One hot peppers. Of greenery, cilantro is optimal, as well as rayon. The main spices with which Shurpa should be abundantly flavored (the soup as a result has a characteristic very pleasant aroma) are coriander and zira (cumin). Take also good water - you won’t get a good broth from the chlorinated one, it will also be difficult to separate the foam that will stand out during cooking.
Cooking process
Dip the meat in cold water. After boiling, add a pinch of salt. Boiling should not be too violent, so the fire must be moderate. Salt must be necessarily at the beginning of the preparation of the broth, then it will be much cleaner and the foam will be able to be completely collected. When the liquid has cleared and becomes transparent, add the rings of the chopped onion. It should cook for thirty minutes. Now lay the lard cut into small pieces, carrots (larger oblique slices). At the same time, hot red pepper, coriander and zira should be lowered into the broth. Shurpa should now cook exactly one hour. An important caveat is the frequent stirring. Strong boiling can kill the aroma of shurpa, so it should be knocked down with a ladle from time to time. After an hour, you should continue laying the root crops - turnips, potatoes (it can generally be put whole, in extreme cases, cut in half). Place small tomatoes without cutting. And large divide into four parts. Bell pepper should be cut in half rings. At the end of cooking, the shurpa should be tried and if, due to the presence of juice from tomatoes, it has acquired excess acid, you need to add a little sugar.