Shurpa is a national dish of the Muslim peoples of the East, as a rule, Turkic-speaking: Uzbeks, Tajiks, Turkmens, Kazakhs, Turks, Kyrgyz. It is a soup cooked from fatty meat and seasoned with coarsely chopped vegetables: onions, potatoes, carrots. Very tasty and original food. In this article, we will consider a recipe for beef shurpa soup.
About the dish
Traditionally, it is customary to cook shurpa from lamb, but variants from other types of meat are also allowed: beef, veal, poultry and even fish.
As for spices and herbs, they may vary depending on the region, but almost everywhere cilantro, red pepper, parsley, dill are added to the shurpa.
Classic shurpa should have sourness. To do this, add sour berries or fruits, for example quince, plum, apples and others. A more familiar option is tomatoes, which give the dish the necessary acidity.
This article presents recipes for beef shurpa soup. It is best to cook it at the stake in a cauldron or pot, which can be done in the country, at a picnic or on a camping trip. Of course, a stove in a city apartment and an ordinary pan are also suitable.
The classic Uzbek shurpa recipe
Ingredients:
- 500 g of beef on the bone.
- Two liters of water.
- 300 g of potatoes (preferably small).
- 150 g of carrots.
- 100 g of onion.
- One bay leaf.
- 200 g of bell pepper.
- Ground black pepper.
- 150 g of tomatoes.
- Salt.
- Fresh parsley.
- Ground paprika.
Cooking beef shurpa at home:
- Cut the meat into large pieces.
- Pour water into the pan, put the meat and bay leaf and cook for an hour and a half after boiling. It is necessary to constantly descale the slotted spoon.
- Peel and wash the carrots and potatoes. Cut the carrots lengthwise into four parts, leave the small potatoes whole.
- Peel the onion and cut into large cubes.
- Remove seeds from bell pepper and cut lengthwise into four parts.
- Peel the tomatoes (make cross-shaped incisions, lower them in boiling water for a few seconds, then peel) and cut into large slices.
- Put potatoes, carrots, onions and bell pepper in the broth and cook for 20 minutes, then add the tomatoes and cook for another five minutes. Then salt and toss pepper and ground wig to taste.
Leave the dish under the closed lid for 15 minutes. When it is infused, pour into plates and put in each chopped greens.
According to the same recipe, you can make beef shurpa on a fire in a cauldron. Consider the important nuances.
At the stake
The time for cooking shurpa over an open fire will take longer.
Procedure:
- Chop onions and carrots.
- Heat the cauldron, pour in vegetable oil and lightly fry the meat in it.
- Then lay the bay leaf and cook for a few more minutes.
- Pour in water. When boiling begins, remove the layer of fat and scale, cover the cauldron with a lid and cook for about an hour and a half.
- Peel and chop the potatoes.
- Put onion in the broth, then carrots, after five minutes - Bulgarian pepper, after a quarter of an hour - potatoes.
- After 15 minutes add salt, pepper and other seasonings to taste.
- Add the tomatoes and simmer another ten minutes.
With chickpeas
The beef shurpa soup prepared according to this recipe is very satisfying.
Ingredients:
- 1 kg of beef.
- Six pieces of potatoes.
- 100 g chickpeas.
- Two onions.
- Three tomatoes.
- Two carrots.
- Two bell peppers.
- A third cup of vegetable oil.
- Salt.
- 60 g of fresh herbs.
- Bay leaf.
- Zira.
- Freshly ground black pepper.
Procedure:
- Soak chickpeas overnight in cold water.
- Cut beef into large pieces, onions - feathers.
- Pour vegetable oil into a cauldron and put on fire. Fry the onions until transparent, add meat and fry together for another 20 minutes.
- Cut the carrots in large circles and send to the cauldron.
- Add chickpeas and pour water at the rate of one and a half to two glasses per person. Bring to a boil, descale and simmer for one hour over low heat.
- Peel potatoes, cut large ones in half, leave small whole. Sweet pepper cut into large pieces. Blanch the tomatoes and peel, then cut into slices.
- When the chickpeas are half ready, add potatoes and bell peppers.
- Put tomatoes and spices ten minutes before being cooked. At the very end, salt the shurpa, then turn off the fire.
Allow the dish to brew under the lid for 20 minutes. Then you can pour delicious beef shurpa into plates. When serving, garnish with fresh herbs.
In a slow cooker
Ingredients:
- 800 g of beef on the bone.
- Two liters of water.
- 400 g of potatoes.
- 150 g of carrots.
- One bay leaf.
- 100 g of onion.
- Salt.
- Dried celery.
- Ground pepper.
- Sunli hops.
- Fresh greens.
Cooking shurpa with beef in a slow cooker:
- Cut the meat into large pieces, put it in the bowl of the multicooker and pour water.
- Cut carrots into circles.
- In the slow cooker add bay leaf, salt and carrots.
- Set the "Extinguishing" mode and set the timer for 1 hour.
- Peel the potatoes, wash them and cut into halves or quarters.
- Onion cut into four parts.
- When the beep sounds, put the onions and potatoes in the multicooker, then suneli hops, celery, freshly ground black pepper and continue cooking in the same mode for another half hour.
When the shurpa is ready, add fresh chopped greens to it and pour into plates.
With fat
From veal soup is less rich than from lamb. To make it fatter, you can add beef salps to the soup recipe.
Ingredients:
- 100 g of fat.
- 500 g of beef.
- Three pieces of potatoes.
- Two onions.
- Three small sour apples (antonovki).
- Two bell peppers.
- Two tomatoes.
- One carrot.
- Ground pepper.
- Greens to taste (cilantro, dill, parsley).
- Salt.
Procedure:
- Cut the beef into large pieces and put in a cauldron or a suitable pot with thick walls, send pieces of bacon there. Put on the fire, wait for the boil and then cook for an hour and a half.
- Peel and chop apples and vegetables. Apples, potatoes, tomatoes, bell pepper - in cubes, onions - rings, carrots in circles. Cut greens with a knife.
- Add carrots and onions to the cauldron and cook for about ten minutes. Then put the potatoes and cook another quarter hour. Then pour tomatoes, peppers and apples, cover the cauldron with a lid and simmer for about 40 minutes.
- Before the end of cooking, add salt, pepper and toss chopped herbs.
General cooking rules
Traditionally, the ingredients for the shurpa are cut large, small vegetables can even be put whole. But this is not an immutable rule, and if desired, it is quite possible to grind the ingredients. It is customary to peel fruits, remove grains from them, but peeling is not necessary at all.
There are two options for cooking shurpa. In the first case, preliminary frying of the ingredients is supposed, so the dish will turn out to be more saturated and fat. In the second case, the roasting process is absent. After the meat is cooked, the chopped vegetables are immediately sent to a boiling broth.
If you cook shurpa in a cauldron or other thick-walled pan, then all the ingredients will soften well during languishing.
In eastern countries, where this dish is national, it is usually cooked at the stake. Thanks to this method of cooking shurpa it turns out to be especially aromatic and has a brighter taste.
Conclusion
The recipe for beef shurpa soup is quite simple, so it will not be difficult to prepare this dish, however, it will take a lot of time. There is no unified technology for preparing a rich dish. In the classic shurpa recipe, other ingredients can be added to the main products to your liking. In general, each chef has his own secrets of preparing any dish.