How to cook lamb shurpa? Fried shurpa in Uzbek style.

Shurpa is the most common dish of the peoples of Central Asia and Kazakhstan, leaving far behind lagman, shish kebab and pilaf in terms of practicality and popularity. It is prepared in different countries under similar names: “shorba” in Afghanistan, “kaurmo shurbo” in Tajikistan, “chorba” in Turkmenistan, “sorpa” in Kazakhstan, “shorpoo” in Kyrgyzstan, and in Uzbekistan national cuisine, with which shurpa is most often associated, the soup has several names - “shurpa”, “shorpa”, “shurva”.

This is one of the oldest dishes on Earth. Over thousands of years of existence, shurpa has been prepared in hundreds of recipes, so debates about how to prepare the correct shurpa are meaningless. And yet we can highlight the main features that make shurpa distinguishable from any other meat soup:

• contains a lot of meat on the bones, mainly lamb
• cooked over a fire, in a cauldron or in a saucepan with thick walls
• vegetables are cut in large pieces
• a lot of onions, spices and herbs are added (cilantro, basil, dill, parsley)

Before you start cooking, watch this funny video.

Classic shurpa is cooked in a cauldron over a fire. The soup is especially good in the cold season. If you are not planning a picnic in the near future, prepare shurpa at home. Also cook the soup in a cauldron or thick-walled pan. This dish retains heat perfectly, so the soup acquires a special taste.

Recipe ingredients:

• lamb on the bone 1 kg.
• onion 3 pcs.
• potatoes 6 pcs.
• carrots 2 pcs.
• tomatoes 3 pcs.
• hot peppers 1 PC.
• garlic 1 head
• coriander 1 teaspoon
• cumin 1.5 teaspoons
• greens (cilantro, basil, parsley, green onions) 2 large bunches
• salt to taste

Cooking method:

1. Chop the meat into pieces, rinse, and place in a cauldron. Pour in 5-6 liters of water and cook over high heat. When the water boils, skim off the foam, salt the broth, reduce the heat and cook for about 2 hours. Skim off the foam from time to time.
2. After 2 hours, add pepper, coarsely chopped carrots and onions. Cook for 10 minutes. Add peeled and quartered potatoes. Cook until the potatoes are done.
3. Once the potatoes are completely cooked, add the diced tomatoes and garlic cloves. Cook for another 20 minutes. Season with cumin and coriander. Keep on fire for 5 minutes and remove.
4. Finely chop the greens. Pour the shurpa into plates and sprinkle generously with herbs.
5. Advice: The most heated debates arise around the need to put tomatoes in shurpa. In Uzbekistan, instead of tomatoes, apricots, cherry plums or plums are added to shurpa. If you add tomatoes, you need to do this at the final stage, when the potatoes are completely cooked and even slightly softened. In an acidic environment, the potatoes will not boil and will become tough the next day.
6. It is not recommended to add water to the shurpa. It affects her taste qualities. It is better to immediately pour more liquid and cook the soup longer so that the excess evaporates.

Serving method: Shurpa is served in separate plates. Broth is poured into one bowl, and pieces of meat and vegetables are placed in another. But this is not a prerequisite.

According to the method of preparation, shurpa can be divided into two types:

Kainatma is boiled shurpa, to which all products are added raw and simmered over low heat.

Kaurma is fried shurpa, when meat, carrots and onions are pre-fried in vegetable oil and only then added with water and cooked until the soup is ready.

Recipe ingredients:

• lamb neck and legs 2 kg.
• fat tail lard 100 g.
• onion 1–1.5 kg.
• carrots 1/2 kg.
• potatoes 1 kg.
• tomatoes 1/2 kg.
• sweet pepper 3 pcs.
• apples 2 pcs.
• garlic 2 heads
• cumin 2 teaspoons
• pepper 1/2 teaspoon
• salt to taste
• greens (cilantro, parsley) 2 bundles

Cooking method:

1. Peel the vegetables. Finely chop the onion, cut the carrots into cubes. Chop the meat into portions and wash. Cut the fat tail fat into small pieces.
2. Heat fat tail fat over a fire or on a stove in a large cauldron (≈ 12-15 liters). Add onion and lamb. Fry, stirring, over high heat for 10 minutes.
3. Add carrots, diced tomatoes, cut into strips Bell pepper, reduce heat to medium. Simmer covered. The vegetables will release juice. Simmer the meat in the juice for about 40 minutes.
4. Cut the potatoes into large pieces. Place over the meat and add boiling water almost to the top. When the water boils again, add the crushed garlic. You can grind it with salt in a mortar. Add cumin, bunched greens and apples cut into large pieces. Season with salt and pepper. Cook over medium heat with the lid closed for 30 minutes. Turn off the heat and let the soup simmer for 30-60 minutes.

Recipe ingredients:

• lamb ribs 300 g.
• carrots 2 pcs.
• potatoes 5 pcs.
• onion 2 pcs.
• bell pepper 1 PC.
• tomatoes 2 pcs.
• basil, cilantro, parsley, green onions big bun
• spices (coriander, cumin, black pepper, red pepper, barberry) 1 tbsp. spoon
• salt to taste

Cooking method:

1. Wash the lamb, remove membranes, cut into pieces. Peel the vegetables, leave the carrots and onions whole, cut the rest into large pieces. Also chop the greens finely.
2. Pour water over the meat, bring to a boil, cook for 5 minutes. Remove from heat, drain the water, rinse the meat under running water cold water, pour again and set to cook. Place a whole onion, carrots, a sprig of basil and Bay leaf. After 30 minutes, remove the onions and carrots from the broth.
3. An hour from the start of cooking the meat, add carrots, onions and a third of the spices to the soup. Cook for 20 minutes. Add the chopped tomatoes, and after 10 minutes the potatoes. Once the potatoes are cooked, add the herbs, bell pepper, salt and remaining spices. Cook for another 10 minutes. Turn off the heat, keep covered for 20-30 minutes and serve.

If you have an idea about preparing shurpa, understand the principles of the cooking process, it will not be difficult for you to prepare delicious shurpa in a slow cooker. Modern technology will provide the correct temperature regime. Shurpa takes longer to cook in a slow cooker, but the result is better than on a home stove. Lamb can be replaced with beef on the bone.

Recipe ingredients:

• lamb on the bone 1 kg.
• carrots 2 pcs.
• onion 2 pcs.
• bell pepper 2 pcs.
• eggplants 2 pcs.
• garlic 1 head
• tomato paste 2 tbsp. spoons
• ready-made spices for pilaf 1 tbsp. spoon
• black pepper 5-7 peas
• bay leaf 2-3 pcs.
• cloves 3-5 pcs.
• salt to taste
• large bunch of greens

Cooking method:

1. First, cook the meat. To do this, wash the lamb, cut into large pieces, fill with water (≈3-4 liters). Add a whole onion (with skins possible), carrots, bay leaves, peppercorns, and cloves. Cook for 3 hours. Remove meat from broth. Strain the broth, remove all excess.
2. While the meat is cooking, peel and cut the potatoes into 4 pieces. Cut carrots, peppers and onions into large pieces. Cut the eggplant into half circles, add salt, let the juice flow, and rinse to remove the bitterness.
3. Return the meat and potatoes to the slow cooker and add broth to cover the potatoes. Set the “Extinguishing” mode and the timer for 20 minutes. After the time has passed, add peppers, eggplants, carrots, onions and tomato paste. Cook in the “Stew” mode for another 10 minutes. Season with salt and pilaf spices, add broth if necessary. Set the “Soup” mode for 10 minutes.
4. Pour the finished shurpa into large bowls, season with garlic and chopped herbs.
5. So, from the above recipes you learned how to cook lamb shurpa at home.

Feeding method: Shurpa is served with flatbreads, seasonal salads or pickles, and for men’s company – arak.

Lamb shurpa is prepared very simply and quickly, so it’s worth preparing this dish at least once. Bon appetit!

Shurpa is understood as a rich broth of thick consistency with a decent number of vegetables. The dish is extremely popular, but not everyone knows how to cook lamb shurpa correctly. There are quite a lot of recipes, in particular over a fire in a cauldron or at home. Let's look at the most interesting variations in order.

Lamb shurpa: “classic”

Shurpa soup is traditionally prepared from lamb, classic recipe assumes the amount of ingredients for a 3-liter pan.

• potatoes - 500-550 gr.
• carrots - 1 pc.
• garlic cloves - 4 pcs.
• onion - 1 pc.
• lamb on the bone - 0.7 kg.
• sweet pepper - 2 pcs.
• tomato paste - 40 gr.
• tomatoes - 3 pcs.
• water - 1.8 l.
• greens - in fact
• laurel - 3 pcs.

Before you cook shurpa, decide what you will use to fry the ingredients. A classic lamb dish is cooked in fat, but if you don’t have it, use vegetable oil.

1. Wash and dry the meat on the bone. The base is lamb leg or ribs, but some people use breast or neck. Use your discretion.

2. Take a cauldron or other thick-bottomed pan, but not enameled. Heat fat or vegetable oil in a fireproof container. Fry the pieces of meat over medium or high heat to get an appetizing crust and juiciness of the meat itself.

3. Pour filtered water into the container and reduce the power of the stove. Since it is necessary to prepare shurpa on clear broth from lamb, do not add salt to the water. Salt is added at the final stage. It is important to get rid of the foam cap in a timely manner so that it does not spoil the appearance of the dish.

4. The duration of cooking young lamb is 30-40 minutes, but it all depends on the age of the animal. Check doneness with a fork. Then remove the meat from the broth, cool and remove from the bone (you don’t have to do this). Go ahead.

5. Wash and rinse the carrots, chop into medium-thick circles (5-6 cm). Send it to boil in the broth, add the potatoes chopped into 4 pieces. Chop the meat and return it to the broth after the carrots are cooked.

6. Chop the onion into 4-6 pieces and add to the soup. While all the ingredients are ready, peel the bell pepper and chop it coarsely. Rinse the tomatoes, remove the peel (you don’t have to do this), cut into cubes and add to the pan along with the pepper.

7. How to properly cook shurpa using a beautiful and rich lamb broth? It is enough to add tomato paste to give the soup a reddish tint. Also at this stage you can pepper, salt the dish, and add bay leaves.

8. Shurpa is a medicinal first course, so adding various spices will come in handy. Usually the soup is accompanied by cilantro, basil, coriander, and cumin.

9. Now peel and chop the garlic cloves with a knife, chop the green stuff. Since traditional lamb shurpa can be prepared in many different ways, some people add whole garlic cloves (at your discretion).

10. After adding the garlic and herbs, you need to boil the soup for literally another 6 minutes and you can turn it off. Before tasting, it is highly advisable to let the shurpa stand under a towel for half an hour or more.

Lamb shurpa on a fire in a cauldron

This recipe is for big family, so all components increase proportionally.

• carrots - 4 pcs.
• tomatoes - 5-6 pcs.
• young potatoes (for boiling whole) - 1-1.1 kg.
• lamb tenderloin - 1.6 kg.
• garlic cloves - 6 pcs.
• onions - 5 pcs.
• granulated sugar - 20 gr.
• tomato paste - 0.1 kg.
• parsley with dill - 0.5 bunches each
• spices (any) - to your taste

Since you can prepare delicious lamb shurpa not only at home, we offer you a variation on a fire in a cauldron. We hope the recipe is useful!

1. The lamb must be washed and chopped into moderately large slices. Then the oil or fat is heated in a cauldron over a fire, the meat is lowered into the container and fried until golden brown.

2. Before preparing lamb shurpa in this way, you need to wash and cut the vegetables into large pieces, then add them to the meat in the cauldron. The onions are chopped into rings, and the garlic cloves are sent whole.

3. Mix the ingredients without covering the fireproof container. After 5 minutes, pour in a little clean water, add tomato paste and sugar.

4. Simmer lightly and wait until it boils. Remove the foam cap. Next, sprinkle with pepper, season with spices, and salt.

5. Note the time, the shurpa is boiled over the fire for 1 hour from the moment of boiling. A quarter of an hour before the end of simmering, add chopped herbs and let them simmer for another 10 minutes. The soup is ready!

Lamb shurpa with chickpeas

How to cook delicious shurpa different ways, it's worth considering them all. A lamb dish can turn out especially tasty if you add unusual ingredients to the recipe.

• lamb thigh - 0.8 kg.
• chickpeas - 0.2 kg.
• fat tail fat - 45 gr.
• onion - 0.5 kg.
• tomatoes - 240 gr.
• potatoes - 0.3 kg.
• ground coriander - 1 gr.
• carrots - 0.2 kg.
• sweet pepper - 260 gr.
• zira - 1 gr.
• greens - in fact
• vegetable oil - 140 ml.

With the right approach, cooking lamb shurpa is not that difficult. The cooking recipe is quite clear. So let's get started.

1. Sort out the chickpeas, rinse and soak in warm water. It is better to carry out the procedure a day before preparing the dish. In the allotted time, the chickpeas will increase several times. Therefore, water must be poured in large quantities (about 1 liter).

2. Wash and chop the meat into 8 portions. They will turn out quite large. Peel the onion and chop into half rings. Cut the bell pepper into thin slices and chop the carrots into small cubes.

3. Cut the tomatoes and pour boiling water over them. This procedure will easily help you get rid of the shell. Chop the tomatoes into cubes. Pour oil into a cauldron and heat. A bluish smoke should appear. Send the meat to fry until golden.

4. Stir the onion into the lamb. Pass it until transparent. The fire power should be at maximum. Since you need to cook shurpa according to the classic lamb recipe, when the onion is browned, throw in the carrots. Fry the food for another 5 minutes.

5. After the allotted time, add sweet peppers and tomatoes to the main mass. Fry them for about 3 minutes. Set the burner power to the middle. Simmer the dish for 10-12 minutes. At the same time, rinse the chickpeas in a colander.

6. Pour 2 liters into the pan with the main ingredients. water and add peas. Chop the tail fat there (you don’t have to add it). Wait for it to boil. Now turn the burner down to low. Open the lid slightly and simmer the food. The broth should not boil.

7. Cook the dish for about 1.5 hours. The peas should be completely softened. A little bubbling is acceptable. At the same time, peel and cut the potatoes into cubes.

8. Add your favorite spices to the shurpa. Simmer the ingredients until the potatoes are cooked. 5 minutes before the end, add 2 bay leaves.

9. Turn off the stove and wait for infusion. Decorate with greens. The shurpa recipe turned out to be quite interesting. A lamb dish at home will please your loved ones.

Lamb shurpa at home in a cauldron

Before preparing shurpa, make sure you have all the necessary ingredients. A lamb dish would not be complete without the use of a cauldron.

• fatty lamb - 0.6 kg.
• fat tail fat - in fact
• tomatoes - 4 pcs.
• carrots - 2 pcs.
• potatoes - 5 pcs.
• onion - 2 pcs.
• sweet pepper - 2 pcs.
• spices - to your taste
• water - 3 l.

To understand how to cook shurpa, you need to familiarize yourself with the classic recipe. Lamb soup in a cauldron at home will turn out no worse than at a campfire.

1. Melt the lard in a cauldron; there should be quite a lot of it. Next, fry the pieces of meat. The lamb should completely lose its pinkish tint.

2. Chop the onion and place in a container. Chop all the vegetables into random pieces. Send them, except for the potatoes, to fry in a cauldron. After this, add water and add spices.

3. Cover the container with a lid and simmer over low heat. Wait until the meat is completely cooked. The procedure will take 50 minutes. Now throw in the potatoes. Simmer for another 15 minutes.

4. Preparing shurpa is not as difficult as it might seem at first glance. Lamb soup in a cauldron should be eaten exclusively hot. After steeping the dish, serve it to the table, garnished with herbs.

When deciding how to cook shurpa, familiarize yourself with all the intricacies. In any case, the lamb dish turns out very tasty. Traditionally, this soup needs to be cooked in a cauldron. Feel free to add minor components. Use your favorite spices to achieve unusual taste and aroma.

Shurpa is the first dish for which lamb is traditionally used. However, chicken can also be used, or lamb can be combined with chicken, and it is better if a rooster is used. There are many recipes for making this oriental dish, which depend on the region. But general rule- This is an invariably hearty and quite fatty soup. Also added to shurpa a large number of spices. By the way, shurpa can be served as a soup, or it can be served as a main course.

Lamb shurpa - food preparation

To prepare shurpa, lamb meat is traditionally used, namely brisket, shank, neck or shank.

Lamb shurpa - preparing dishes

To prepare shurpa, you should use a cauldron or a special cast-iron saucepan with a non-stick coating. In this pan you need to first fry the meat and then simmer the vegetables and potatoes. However, if there is no cauldron, then you can fry the pieces of lamb in a frying pan. Then transfer them to a regular pan, where the shurpa will be prepared.

Lamb shurpa - best recipes

Recipe 1: Lamb shurpa

A classic recipe for making lamb shurpa. Moreover, preparing this oriental soup is quite simple, but it turns out very tasty.

Ingredients:
500 grams of lamb,
500 grams of potatoes,
100 grams of fat tail fat,
4 onions,
red pod hot pepper,
2 tablespoons of tomato paste,
2.5 liters of water,
green cilantro, dill,
bay leaf and salt.

Cooking method:

1. Lamb meat must be washed well, then cut into small pieces. The lard should be cut into cubes. Onions need to be washed, peeled and cut into rings.

2. In a cauldron, fry the lard until cracklings are laid out on a plate. And in the rendered fat after the lard, you need to fry the lamb until a brown crust forms.

3. Then you need to add onions, potatoes and tomato paste to the same cauldron - all this is fried for another 10-20 minutes.

4. After this, you need to pour in water, throw in a pod of hot red pepper, add salt and bring to a boil. Then reduce the heat and cook over low heat for one hour.

5. About 5 minutes before the end, you need to add a bay leaf to the cauldron, as well as chopped cilantro and dill. Then you can serve it to the table, pouring it hot into plates.

Recipe 2: Uzbek-style lamb shurpa

This is a hearty soup with lamb meat (in in this case lamb ribs are used), which occupies a worthy place in Uzbek cuisine.

Ingredients:
500 grams of lamb ribs,
2 carrots,
2 onions,
6 potatoes,
2 bell peppers,
2 tomatoes
greens and salt - to taste.

Cooking method:

1. Lamb ribs must be washed and boiled.

2. Onions, carrots and potatoes should be washed and peeled. Then the onion is cut into rings, and the carrots into circles. You need to cut each potato into four parts.

3. To the prepared lamb ribs broth you need to add potatoes, carrots, washed tomatoes, cut in half. You also need to peel the seeds and cut into rings the bell pepper, which is added to the broth with vegetables and meat.

4. About 15 minutes before the shurpa is ready, you need to throw in the greens and onions. Let it boil and cook until done. And then serve to the table in deep plates.

Recipe 3: Shurpa with lamb and chickpeas

Preparing shurpa according to this recipe is quite troublesome. But thanks to the use of Asian peas, the dish turns out to be especially tasty.

Ingredients:
1 kilogram of lamb saddle (loin on the bone),
100 grams of chickpeas (Asian peas),
200 grams of carrots,
300 grams of onions,
300 grams of fat tail,
300 grams of tomatoes,
200 grams of bell pepper
400 grams of potatoes,
cilantro.

Cooking method:

1. First you need to soak the chickpeas in water overnight.

2. Then in large saucepan, or better yet, you need to put meat with fat in a cauldron, and then fill it with cold water. Cook the meat over low heat, adding chickpeas after a while. Those who love spicy cuisine should also add hot capsicum.

3. Cook until the meat and chickpeas are half cooked. After this, you need to add bell peppers, onions, carrots and tomatoes to the cauldron.

4. And at the end of cooking you should add greens and coarsely chopped potatoes.

When preparing lamb shurpa, you can replace this meat with goat or camel meat - the result will be no less tasty.

It is important to remember that the taste of freshly brewed broth will deteriorate if it is kept hot for a long time.

It is important to determine what needs to be achieved ideally - the taste of meat or broth. Because when you cook the soup over low heat (that is, the water only shakes slightly), the taste of the meat deteriorates, but the broth turns out to be very tasty. And when meat broth boiled on high fire, the taste of the broth will be worse, but the meat will be much tastier.

A lot of greens are added to lamb shurpa. In addition to parsley and cilantro, you can also use basil and tarragon. Moreover, at the end of cooking, the tarragon sprigs can be removed from the pan.

By the way, when serving ready-made shurpa soup, you need to put a piece of lamb in each plate, and it is also advisable to season the shurpa with sour cream. It is also important to serve the dish hot so that the lamb fat does not congeal.

Dishes of Uzbek cuisine are always simply prepared without any frills or culinary delights, but this does not prevent them from being amazingly tasty, incredibly aromatic and rich. One of these is Uzbek-style lamb shurpa, the recipes for which we will offer below in our material.

How to cook lamb shurpa in Uzbek - recipe

Ingredients:

• young lamb ribs – 530 g;
• potatoes – 530 g;
• onions – 265 g;
• fresh carrots – 220 g;
• fresh tomatoes – 220 g;
• ground black pepper;
• salt;
• twigs

Preparation

When starting to prepare shurpa, wash the lamb ribs, cut them into portioned slices, add water and set to cook until done. During this time, we will properly prepare all the necessary vegetables. Wash the potatoes, peel them and cut them into four to six pieces, chop the peeled carrots into circles and the onions into half rings. Fresh tomatoes scald with boiling water, having first made a cross-shaped cut in the center, then easily remove the skin and cut the flesh into small cubes. Rinse the bell peppers, remove the stems and seeds and cut into rings. We do the same with chili peppers (if they are added to the dish).

TO soft lamb We put potato, carrot and tomato slices, sweet peppers and chili into the broth, and after fifteen minutes we throw in the onion and fresh herbs, which we also wash in advance and chop.

A few minutes before the end of the cooking process, season the shurpa with salt and, if desired, add spices to your taste.

How to properly cook Uzbek lamb shurpa in a cauldron - recipe

Ingredients:

• lamb – 1.7 kg;
• potatoes – 1.7 kg;
• bell peppers – 220 g;
• hot red pepper – 1 pod;
• onions – 950 g;
• red onion – 950 g;
• fresh carrots – 950 g;
• fresh tomatoes – 950 g;
• fresh greens (cilantro, basil, parsley, dill) - 0.5 large bunch each;
• garlic head – 1 pc.;
• ground coriander – 15 g;
• – 15 g;
• zira – 15 g;
• ground black pepper – 5 g;
• salt.

Preparation

First of all, we cut up fresh lamb, separating the fillet from the bones. We fill in the last ones clean water in a cauldron and place it over the fire to cook. After half an hour, add the chopped lamb pulp, and after another twenty minutes, add large red onion rings. Cook the contents of the cauldron for another fifteen to twenty minutes, after which we add carrots cut into cubes and peeled tomatoes into cubes.

After twenty minutes, throw the bell pepper, chopped into rings, into the shurpa, having previously removed the stalk with seeds and potato tubers, peeled and cut into large oblong slices. At the same stage, add regular onions to the dish. It must be peeled and cut into thin rings or half rings.

Cook the shurpa over the fire for another ten minutes, and then throw in the chopped fresh herbs. It must be taken half of the total amount, and use the rest for serving. At this moment, add some salt to the dish and add spices for lamb shurpa, namely: ground coriander, pepper, cumin and suneli hops, and also throw in finely chopped peeled garlic cloves. Fresh garlic If necessary, you can replace it with dried, it will have virtually no effect on the taste.

Now simmer the dish over smoldering coals until the potatoes and all other vegetables are soft, let the dish brew for a few more minutes, and we can serve, seasoned with sprigs of your favorite herbs and topped with fresh sour cream.

Oriental cuisine is attractive and mysterious. Each dish recipe here is a separate story that reveals a small corner of this mysterious world. Today we will talk about shurpa. Lamb shurpa is a soup that is national in many countries and regions: Tatarstan, Turkey, Uzbekistan, Egypt, Moldova, Altai - the list is far from complete. And in every country this dish is called differently: shurbo, chorba, shulpa, shorpo. There are other names too. We will prepare a soup called shurpa.

Shurpa: soup ingredients

If tradition is followed, the dish must be prepared from lamb, but you can find a recipe in which the main ingredient is game and even fish. Their variations vary as much as the names of this soup. Each area has its own nuances and characteristics.

In addition to lamb, classic version Be sure to eat a lot of onions, potatoes and carrots. All vegetables are coarsely chopped, which is also a feature of this dish. There are two ways to cook shurpa. The first one involves frying meat and vegetables, it is called kovurma. This option for preparing soup is very high in calories, but it is also richer and fattier. More dietary method– without frying, vegetables and meat are sent to a cauldron or pan without pre-processing. This method allows you to save as much as possible beneficial features And nutrients products. This method is called kainatma.

In addition to the listed lamb and vegetables, quinces, plums, and dried apricots are traditionally placed in shurpa. These ingredients are optional, but such a soup, of course, will be even more memorable and unusual.

Herbs and spices are something that is always abundant in oriental cuisine. Lamb shurpa is no exception. Feel free to add a lot of fresh herbs to the soup and flavor it with mixtures of herbs and spices.

The benefits of shurpa

Lamb broth is very healthy and rich in microelements, such as potassium, sodium, magnesium, iron, there are also a lot of B vitamins, and vitamins D, E and K help the proper absorption of microelements, are responsible for comfortable digestion and control blood clotting.

Shurpa is prescribed to be taken as a medicine for many diseases. Here are just a few examples of diseases that shurpa treats: pneumonia, ulcers, rheumatism, tuberculosis.

There is more than one recipe for lamb soup that stimulates potency in men and helps improve the process breastfeeding in nursing women.

Of course useful action Shurpa does not exclude taking additional medications.

The recipe according to all the rules

Cooking shurpa is a process that requires slowness and even mystery. Each ingredient contains a lot of useful microelements, which the cook’s task is to preserve. To prepare the soup correctly, it means that the meat must be cooked with a whole onion, over low heat. The longer the soup simmers, the more rich and aromatic it will be.

Cooking time – 3 hours.

Number of servings – 4.

The recipe will require you to prepare the necessary products:

Seasonings: for shurpa (if available) or coriander, cumin, red pepper, salt - to taste.Lamb shurpa will be cooked using a low-calorie method, without frying.

1. We wash the lamb and, as the classic recipe prescribes, put it in a large saucepan along with a whole onion without husks. Cook the meat for about 2 hours. Periodically, if necessary, remove the foam.
2. We separate the bones from the boiled meat, we will no longer need them, and cut the lamb into large pieces.
3. Add coarsely chopped potatoes and carrots, cut into large rings, into the broth. We also coarsely chop two onions (you can use large half rings).
4. Vegetables should be cooked for about half an hour.
5. Let's start preparing the tomatoes for cooking: scald them, remove the skins and cut them into large slices. Add to soup.
6. To add spiciness, add finely chopped hot peppers along with grains to the soup. This way the recipe will turn out to be truly oriental.
7. It's time to prepare the herbs and spices. We send the prepared food to the shurpa. She's almost ready. Cook everything together for another 10 minutes. Then let the soup simmer for about an hour so that it reveals the taste and aroma of seasonings and vegetables.

The extraordinary oriental soup is ready - feel free to invite your household, who will be surprised by the restaurant-quality taste of the dish. The taste is fully developed, and you can enjoy the benefits of meat and vegetables, richly flavored with seasonings and herbs. Lamb shurpa is a truly unique dish. Pamper your loved ones with this simple, but at the same time very complex and unique soup. Preparing shurpa according to the given recipe is a task that any novice cook can master.

In contact with