Uzbek-style shurpa is a win-win option for a hearty hot dish. We prepare aromatic, tasty Uzbek-style shurpa with lamb and beef
Shurpa is incredibly tasty eastern first dish, it is prepared from lamb and is characterized by strong fat content and the presence of a large number of spices. In order for the soup to have a pleasant aroma, it is necessary to properly process the meat, which can sometimes emit a strong odor. Traditionally, a cauldron is used to prepare this dish, but at home you can replace it with a regular cast-iron pan.
Ingredients:
- 2.5l. water;
- 500g lamb (breast, neck, shank, shank);
- 100g fat tail fat;
- 500g potatoes;
- 3 onions;
- 1 carrot;
- 2 tbsp. tomato paste or several fresh tomatoes;
- hot red pepper pod;
- Bay leaf and peppercorns;
- greenery;
- salt to taste.
If you use less liquid for cooking, you will end up with a second course rather than a soup. Shurpa must be served hot, because... Lamb fat is very thick and forms a thick film when it cools.
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. A large number of spices are also added to the shurpa. 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 first need to fry the meat, and then stew 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, but it’s better to put meat with fat in a cauldron, and then pour 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 the meat broth is 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.
Rich, thick soup on strong meat broth called shurpa or chorpa is the recognized king of national Uzbek cuisine, which combines both a hot main dish and a full-fledged side dish. Each region has its own, original recipe for the dish. The main thing that all options have in common is an excellent result, because real shurpa is prepared from a large amount of meat, vegetables, herbs and spicy spices. This means it simply cannot be tasteless.
If you don’t know how to cook lamb shurpa, keep in mind - this is an oriental dish, it does not tolerate fuss and haste, so you will have to spend more than one hour in the kitchen. But in the end, if you do everything exactly according to the recipe, your household will definitely appreciate the effort spent and will enjoy your culinary masterpiece with pleasure.
Uzbek shurpa from lamb and vegetables - classic recipe
Let's say right away that shurpa is by no means a dietary food. Of course, you can take poultry or lean beef, however classic recipe Shurpa includes fatty lamb, preferably on the bone. Also, true chorpa is impossible without fresh, ripe vegetables, ideally from your own garden.
So, everything in order.
For four servings you will need:
- lamb ribs – 600 g;
- “meaty” tomatoes – 4 pcs.;
- onions (preferably red - they are more juicy) - 5 large heads;
- 2 medium carrots;
- 5 potatoes;
- galangal (Uzbek turnip) – optional;
- bell pepper – 3 – 4 pcs.;
- oil for frying - a couple of tablespoons;
- seasonings – ground black pepper, peppercorns, coriander, dried basil;
- fresh herbs;
- salt;
- water – 3 l.
Cooking method:
- Lamb has a rather specific smell, so it is important to choose good quality meat, and before cooking, rinse the ribs thoroughly under running water.
- Use a sharp knife to cut along the bone, chop if necessary to obtain medium-sized pieces.
- Place the cut meat into a saucepan and fill with clean filtered water.
- When you wait for it to boil, carefully collect and remove any foam that has formed.
- Turn the heat down to medium, add salt and cook so that the water only “bubbles” a little on the surface. Only in this way will you get a light and transparent broth.
- While the water is boiling, you need to prepare the vegetables. Cut the tomatoes into large slices, peppers (peeled from the core) lengthwise, potatoes and turnips into cubes, and carrots into cubes.
- After about 1.5 hours, when the meat comes off the bone easily, you need to remove the ribs and disassemble them. Remove the seeds and return the pulp to the pan.
- Together with the lamb, add all the vegetables in this order: first galangal, then carrots, 5 - 7 minutes after boiling - strips of pepper, chopped tomatoes and, at the very end, potatoes.
- Cut the onion into thin half rings and fry in vegetable oil.
- Place in a saucepan with soup, add spices and simmer over low heat for another 8 - 10 minutes.
- Season the hot shurpa with fresh herbs, farm sour cream and you can taste it.
Advice. Let the soup sit for a while before serving. This will make it even more fragrant.
How to properly cook Uzbek lamb shurpa in a cauldron
The original recipe, according to which shurpa was prepared in the villages, does not provide for any other utensils except a thick-walled heavy cauldron. So if you're looking for true authenticity, put aside all your fancy non-stick pans and find a real cast iron casserole with a lid. It is in it that the soup will acquire the very taste and aroma that made this dish so famous and beloved among the people.
Products:
- fatty piece of lamb - at least half a kilogram;
- fat for frying - in the original you need to take fat tail lard, but you can use any oil, just not refined;
- vegetables – bell peppers, carrots, onions, potatoes, tomatoes. 3 – 4 pieces each;
- spices (cumin, coriander) - one level teaspoon each;
- salt and herbs (dill, tarragon, cilantro, parsley);
- water – 2.5-3 l.
Cooking method:
- Wash the lamb and fry in a cauldron in large quantities fat, up to complete disappearance pink shade.
- Add a lot of onions, large pieces of carrots, strips of bell peppers and tomatoes, cut into 2 - 4 pieces (depending on size).
- Stir with a spatula and, when everything is thoroughly fried, pour in clean water, add salt, close the lid and simmer over very low heat until the meat is cooked.
- After the required time has passed (it will take 45 - 50 minutes), add potato cubes and spices into the broth.
- Simmer everything together for another quarter of an hour.
- The shurpa in the cauldron is ready.
Note! Shurpa must be consumed hot. You cannot wait for the soup to cool, as the fat may rise to the surface and solidify, which will reduce taste qualities dishes.
Lamb shurpa on fire
Uzbek soup is one of the most common dishes that are usually prepared in nature. It successfully competes with the usual kebab, since the taste of lamb shurpa on the fire is simply incomparable. Cooked in a camp pot, on fresh air, hearty shurpa perfectly satisfies hunger, pacifies and gives great mood to everyone present.
Shurpa is a very popular dish in Uzbekistan. It is prepared both at home and in all cafes and restaurants, be it large or small. And everywhere it is not just tasty, but very tasty! And it is no coincidence that at all major celebrations, for example weddings, this thick, rich soup is always served as the first dish.
This dish is loved because it is quite simple to prepare, but it turns out so tasty that you want to cook and eat it as often as possible. This soup is so nutritious and satisfying that once you’ve eaten only it at lunch, you won’t want to eat a second one. Therefore, we can safely say that it replaces both the first and the second.
When we lived in Uzbekistan, we prepared it not only as lunch, but also as a remedy. Yes, yes, don't be surprised! As soon as someone in the house started coughing, they immediately went to the market to buy lamb; all other ingredients were always available. And they cooked shurpa. It not only eliminated minor ailments, but invariably gave strength and good mood.
We cooked this rich soup mainly in two versions - with lamb and vegetables, and with lamb, vegetables and chickpeas. Sometimes lamb was not available to us, and then they cooked it from beef. In general, you can cook from it, but, of course, it cannot be compared with the same dish made from lamb.
It is lamb that gives the soup a unique taste and aroma that is difficult to describe in words. But today I will give you both recipes, and one more recipe - a variation on the first two. And if you cook at least one of them, you will understand what I’m talking about.
Uzbek shurpa from lamb and vegetables according to a classic recipe
We will need (for 5 servings):
- lamb (ribs and pulp) - 600 gr
- onion - 1 pc (300 g)
- carrots - 1 pc (200 g)
- tomato – 1 piece (150 g)
- bell pepper – 1 piece (100 g)
- potatoes - 2-3 pcs (300 g)
- turnip - 1 piece (optional) (200 g)
- hot pepper - to taste
- spices - cumin, ground coriander, basil, paprika - 1 teaspoon (or just a pinch)
- salt, ground black pepper - to taste
Preparation:
1. When buying lamb, try to purchase fresh, not weathered meat. Sometimes in the meat department you can see lamb ribs on display in the refrigerator that are so weathered that such meat will be of no use when cooked. Choose meat that is natural in color and appearance.
2. Wash the meat in cool water. Cut the ribs into portions, cut the flesh into pieces 6-8 cm in size. Place the meat in a cauldron or saucepan with a thick bottom and fill with cold water. Place on fire and bring to a boil. During boiling, do not forget to remove the foam.
There are different types of meat, some have a lot of dark foam, others have less. In the first case, as soon as the water boils, wait 3 minutes, then remove the meat and pour out the water. Rinse the pan from plaque on the walls and pour cold water again, add the meat and bring to a boil. Skim off the foam again, there will be quite a bit of it. And cook the meat as usual.
If you bought fresh lamb, and during cooking it does not form a lot of foam and it is not too dark, then let the meat simmer for 10 minutes (skim off the foam with a special spoon) and add a pinch of salt. Salt will draw the foam out of the meat faster and the broth will be light.
3. Cook the meat for 1 hour. Don't try to let it boil too hot. In this case, we can get a cloudy broth, and the water will quickly boil away, and we will have to add it. What it is not advisable to do! Try to calculate the amount of liquid at the very beginning, and do not add more water. But if it doesn’t work, then add only boiled hot water!
4. During this time, peel and cut the onion into very thin half rings. We peel the carrots and potatoes, and if they are not very large, leave them whole, or cut them into 2-4 parts.
Shurpa is distinguished by the fact that all the vegetables in it must be large. In this case, the taste is preserved in the vegetables themselves, which are additionally soaked in meat broth, and the broth itself is saturated with vegetable flavor!
5. When we lived in Uzbekistan, we bought turnips specifically for preparing a dish, it was called galangal there, and they added it, cutting it into small cubes 3-4 cm thick.
Already living in Russia I tried to add our turnips, it turned out well. But if there are no turnips, then nothing bad will happen without it. If I cook this dish, I don’t specifically run around looking for turnips. There is - I put it, if there is no - there is no, and there is no judgment!
6. Cut the bell pepper into 4-6 pieces into feathers or rings.
7. Cut out the stalk of the tomato and make a cross-shaped cut in the upper part.
8. How to add vegetables? After an hour of cooking the meat, add chopped onions and turnips, if you have them. Dip the whole tomato into the broth, after a couple of minutes we take it out and remove the skin. Then put it back into the broth, also whole.
Sometimes fat tail fat is added to shurpa. It gives that very useful infusion that relieves colds. If you are lucky enough to buy some fat tail fat with your lamb, store it in the freezer and add it little by little to meat dishes, even if you are cooking beef.
All the fat is boiled down, becomes invisible, and everything you cook with it will be incredibly tasty and healthy. If you have such luxury, then take a little, 30 grams, finely chop it, and add it to the broth along with the vegetables.
9. Cook vegetables and meat until full readiness meat. It should easily separate from the bone.
10. Once this happens, add all the remaining vegetables, namely potatoes, carrots and bell peppers. And also add a small hot red pepper pod, or cut off just a piece. But you need to add at least a little for taste and aroma. Don't be afraid the taste of shurpa will not be bitter.
Just remember to remove it after cooking. Otherwise someone will get such luck!
When cooking broths with vegetables, do not completely close the lid of the pan. Also, do not allow the contents to boil too much. In this case, the taste of the vegetables is lost, and the broth becomes cloudy and not tasty!
Therefore, we reduce the heat to a minimum so that the contents only gurgle slightly. We cover with a lid, but leave an impressive gap.
11. Along with the second round of vegetables, add all the spices, you can take a pinch of each. You feel the aroma coming out - it’s cumin! Uzbek cuisine is unthinkable without it!
12. As soon as the broth with vegetables has boiled, add salt to taste. Don't add too much salt at once. It’s better to add a little more salt later than to let it become too salty.
13. Cook the soup now until the vegetables are fully cooked. Try not to overcook them! 5 minutes before it’s ready, don’t forget to add ground black pepper. As soon as they are cooked, turn off the heat immediately.
14. Now you can cover the lid completely and let it stand for 10-15 minutes so that it can rest and become even better saturated with flavor.
15. Serve it in a deep bowl with fresh herbs - dill, parsley and green onions. Chop it smaller and sprinkle the soup on top. The soup turns out thick.
Well, now all that’s left is to enjoy the taste! And take my word for it - it will be an unforgettable experience, right from the very first spoon! You won't even have to try to try it. Here, the aroma alone is ready to amaze you, and together with the taste, it’s beyond words to describe!
All that remains is to add that in the summer you can add fresh sour apples to this soup, and in the fall you can replace the potatoes with quince. Of course, we have quince now expensive pleasure, but on this occasion, you can buy one quince. It's worth it! In addition, the soup without potatoes will be more dietary, light and aromatic.
The next recipe is no less popular in Uzbekistan than the first. And they cook it no less often than in the first version. And the main difference is this. that this version is being prepared with chickpeas.
Uzbek soup with vegetables and chickpeas
We will need (for 7 servings):
- lamb with bones - 800 g -1 kg (ribs or thigh)
- tail fat (if any) - 30-50 g
- chickpeas -200-250 gr
- onion - 500 gr
- carrots - 200 gr
- tomatoes – 250 gr
- bell pepper – 250 gr
- potatoes -300 gr
- cumin, coriander - 0.5 teaspoon each
- vegetable oil- 4 tbsp. spoons
- fresh herbs - for sprinkling
Preparation:
1. Chickpeas should be sorted out, washed thoroughly and soaked in warm water for at least 12 hours, or better yet for a day. The peas will increase in volume several times, so you need to take more water. So, if you take a glass of peas, then you need to take four glasses of water.
2. Cut the meat into portions of 7-8 pieces, it will turn out quite large.
3. Peel the onion and cut into very thin half rings.
4. Cut carrots and bell peppers into cubes. We will cut all the vegetables into 1x1 cm cubes so that they are the same size as peas
5. Make a cross-shaped cut on top of the tomatoes and pour boiling water over them for 2-3 minutes. Then drain the water and peel the tomato. Cut it into the same small cubes.
6. Heat the vegetable oil in a cauldron until it smokes blue and fry the meat over high heat until golden brown.
7. Add the onion and, without reducing the heat, fry it until soft.
8. When the onion is slightly browned, add the carrots and fry everything together for 5-6 minutes.
9. Now it’s the turn of tomatoes and bell peppers. Add them together and fry for 3-4 minutes. Then reduce the heat to medium and simmer for 10 minutes.
10. Rinse the peas in several waters or in a colander.
11. Pour the contents with two liters of cold water and add the washed peas. Add also fat tail fat, cut into small cubes, if you have it. Let's boil. After which the fire must be reduced to the lowest setting.
Do not close the lid completely, leave a large gap. The contents should not boil too much, otherwise the broth will be cloudy and the vegetables will not be tasty.
12. Cook for 1-1.5 hours until the peas are soft. Cook over low heat, but make sure there is a boil.
13. Cut the potatoes into 1x1 cm cubes and add to the broth. Salt to taste, don't forget to add spices. Cook for 15-20 minutes until the potatoes are ready. 5 minutes before it’s ready, don’t forget to add pepper to taste. You can also add a bay leaf.
14. Then close the lid tightly and leave the rich soup to rest, absorb juices and gain strength.
15. Then pour it into deep plates, in Uzbekistan they are called spit. Sprinkle with chopped herbs and enjoy the taste.
And the taste of such shurpa is also very special - rich, rich, the soup turns out appetizing, satisfying and nutritious. With this you definitely won’t want any second course. It should be recalled that if you added fat tail fat, you will no longer find it in the soup. It was all boiled down into the broth, and filled it with taste and usefulness.
Uzbek-style shurpa with vegetables and chickpeas - recipe No. 2
Sometimes, for variety, I combine the two previous recipes into one, and it turns out new taste, and no less tasty shurpa. The advantage of this recipe is that the meat is not fried and it requires less oil to cook. That is, the recipe turns out to be both nutritious and satisfying, with a minimal amount of oil.
Of course, if you have fat tail fat, you should add a little of it. Let's not forget about its therapeutic and preventive effect.
We will need (for 5-6 servings):
- lamb meat on bones - 600 gr
- tail fat -30 g (if available)
- chickpeas - 200 g (about 1 cup)
- onion - 1 pc.
- carrots - 1 pc.
- tomato - 1 pc.
- bell pepper - 1 piece
- hot red pepper - pod (small)
- potatoes -2-3 pcs
- spices - cumin, coriander
- salt, pepper - to taste
- vegetable oil - 3 tbsp. spoons
Preparation:
1. Wash and soak peas in large quantities warm water If you take a glass of peas, then you need to pour four glasses of water. Peas should be soaked for at least 12 hours, preferably 24 hours. During this time it will greatly increase in volume. Don't let this scare you. The soup should be such that a spoon can literally stand in it.
2. Rinse the lamb, add cold water and put on fire. As mentioned above, try to purchase fresh or chilled lamb. You won’t get a tasty shurpa from highly weathered and incomprehensibly frozen lamb.
Every fall we buy a whole lamb, fresh. We cut it into portions ourselves, and then boil and cook from it until spring. After all, it is known that real, or, or is best prepared from lamb.
And it’s very convenient for me to buy a whole lamb, firstly, I freeze it myself, and I know for sure that the meat I have frozen is the freshest. Secondly, I immediately prepare the minced meat, put the ribs in bags separately, and the pulp separately.
Many people believe that lamb meat has a specific smell and refuse to purchase it, much less cook it. Let me disagree with such people. If the meat is fresh or properly frozen, it does not have an unpleasant odor.
Sorry for going off topic, but choosing the right product is always the key to the success of the dish as a whole! Therefore, I think this information will be very useful to someone.
3. And so they set the meat to cook. Foam will appear, it must be removed. Once it boils, reduce heat and let simmer for 2-3 minutes. Then take out the meat, drain the water, rinse the pan from foamy deposits and pour water again, about 2.5 - 3 liters. Place the meat in the pan.
4. Put the pan back on the fire and bring to a boil over high heat. If foam appears, it will also need to be removed. Although there will be quite a bit of it, and the broth will already be light.
As soon as it boils, reduce the heat to low. Cook for an hour.
5. Shortly before this you need to prepare all the vegetables. Cut the onion into thin half rings or small cubes. In Uzbekistan, cutting onions in the form of half rings is usually always used.
6. Make a cross-shaped cut on the tomato, pour boiling water over it for 2-3 minutes, then drain the water. Remove the skin and cut the tomato into small cubes.
This time I have a lot of small tomatoes, remnants of the former luxury of the garden season. Therefore, I decided not to use greenhouse purchased tomatoes, but use my own small ones. Although they are small, they are our own, grown without any chemicals.
I don’t remove the skin from them, but simply cut them into 4 parts.
7. Place a small cauldron on the fire; you can also use a frying pan. Pour in vegetable oil, heat it a little and put the onion in it, lightly fry. Bring to a state Brown You don't need it, the onion should become rather translucent. And you don't need a lot of fire for this.
Fry everything together for 4-5 minutes. If you have tail fat, cut it into small cubes. And put the roast and fat into the meat broth. We also send the washed peas there.
9. Cook the meat until it begins to move freely from the bone. The peas should also be completely cooked.
But we are not removing the bones yet. And just add the peeled and chopped pretty in large pieces carrots, potatoes and bell peppers.
It is allowed to add vegetables either whole or cut into two parts, especially if they are young and not yet very large.
10. Place a red pod hot pepper. I have small pods, although they are very sharp, and I put 2 of them. We have peppers growing on the windowsill. At first the bush grew in the garden, and then I transplanted it into a pot, and now I have enough fresh peppers for a long time. And you don’t have to run to the store every time.
Don't be afraid to add pepper, the soup won't be too spicy. The main thing is, don’t forget to remove it later. It will give all its taste and aroma to the broth and will no longer be needed.
11. Let’s also add spices; it will be enough to add one or two whispers of them. You can rub the cumin in your palms. The aroma will be simply magical. Coriander must be ground. You should also add salt now, but add pepper at the very end, 5 minutes before readiness.
12. If the meat was not on the ribs, like I had today, then we take it out and clean it from the bones. Cut it into pieces and put it back into the pan. We throw out the bones.
13. Cook vegetables over low heat and at a minimum boil. The lid can be closed, but at the same time leaving an impressive gap so that the steam can easily escape out.
14. Cook until the vegetables are fully cooked, but do not overcook them to preserve the taste. Pepper 5 minutes before complete readiness, you can also add bay leaf.
15. Turn off the heat and close the lid, let it brew for 15 minutes.
16. Then pour into deep cups, sprinkle with chopped herbs if desired and serve hot.
It must be said that all three recipes are incredibly tasty. And therefore, you will not go wrong if you choose any of them. There is no such thing as one recipe being tastier and another not – feel free to choose any!
Video on how to prepare shurpa at home
IN Lately Uzbek cuisine is becoming increasingly popular. I can judge this from those comments. which I receive. People cook, different things, and write rave reviews. They are glad that they succeed and are also surprised by the taste of the prepared dishes.
Shurpa is no less tasty than all these listed dishes, and that’s why I decided to write this article. We also specially shot a video for her. So that everyone can see that there is nothing complicated in cooking.
This is ours home recipe, according to which I have been preparing Uzbek soup since the times when we lived in Uzbekistan. And although I know several ways to prepare it. This is the recipe I love the most.
Its advantages are that there is not a drop of oil, vegetables and meat are not fried, and everything is cooked in its own juices in lamb meat broth. The soup turns out to be nutritious, appetizing and partly even medicinal.
If someone in our house has a cold, I cook this soup. And it helps, not to cure of course, but to relieve symptoms and alleviate the patient’s condition. Try it!!!
In conclusion, I would also like to say where you can buy chickpeas. Well, firstly, it is sold in any large supermarket, in packages of 450 - 500 grams. For example, you can buy these gorgeous large peas from Turkey. The only drawback is that it is not very cheap.
But if you cook chickpeas from peas not so often, then you can spend money on this occasion.
I cook quite often, I add chickpeas to pilaf, I often cook this dish, and recently I cooked a very tasty African one. Therefore, I buy peas at the market in the vegetable departments, where people from Central Asia sell. Even if they don’t have it on sale, I order 2-3 kg, and they bring it to me from the wholesale vegetable market. It turns out to be about two times cheaper than buying in a supermarket.
It's certainly not as big as in the store. But when soaked, it will increase in size by 2-3 times and will already be quite large.
So, there shouldn’t be any problems finding peas on sale. And all that remains is to take it and prepare the delicious shurpa.
Follow the recipe step by step and you will succeed. And don’t look at how much has been written. I just tried to describe all the nuances in great detail so that everything would definitely work out for you.
In fact, preparing everything is not easy, but very simple. It could be a long time! But don't let this bother you. While the shurpa is cooking, you can do a bunch of different things, or do what you want. You are doing other things and delicious soup In the meantime, it is cooked slowly, so that it gains taste and aroma, as well as all its usefulness.
So, cook and eat for your health!
And if you liked the recipes, then take them into account and also share them on social networks, social buttons networks are located at the top and bottom of the article.
If you have questions or suggestions, or just want to say “Thank you!”, then write in the comments. I am always extremely pleased with this! Plus, I will know that the recipes were useful to you!
Do you like to go on weekend picnics and cook outdoors? Then, instead of traditional field porridge, cook Uzbek shurpa, the best, most delicious Uzbek shurpa. Do you think it's difficult? Oh, no. Especially for you, I have the simplest recipe for Uzbek shurpa. And, by the way, you can cook Uzbek shurpa at home. Fragrant, smoky, incredibly tasty Uzbek shurpa is what you need for a family lunch on a weekend. Be sure to save the recipe for Uzbek shurpa.
Ingredients:
- meat - 1.5 kg (veal, beef, lamb);
- water - 3.5 liters;
- carrots - 3 pieces;
- onions - 3 pieces;
- salt - to taste (approximately 2 tablespoons);
- seasoning for shurpa - 2 tablespoons;
- preparation of peppers and tomatoes - 2 tablespoons;
- potatoes - 1.5 kg;
- a bunch of parsley;
- a bunch of cilantro.
The best Uzbek shurpa. Step by step recipe
- Prepare the meat: rinse it and dry it so that no water drips from it. Cut it into good portions, about 70 grams each. Try to buy fresh young meat for shurpa. The old one will take a very long time to cook, and the shurpa will no longer be the same. Tip: The back of the meat, neck or shoulder is ideal for shurpa. When buying meat, check with the seller what kind of meat he sells. The ideal option would be female meat, then the taste ready-made dish It will be much tastier and richer.
- We make a fire and put a cauldron on it, into which cold water has already been poured.
- Place the pieces of chopped meat directly into cold water.
- While the meat is simmering on the fire, peel and chop the onion. Cut the peeled onion into half rings.
- Peel the carrots and cut them into two parts, then each part in half again so that you get fairly large pieces.
- When the broth boils, remove the foam from it.
- Place carrots and onions into the boiling broth.
- Cook the broth with vegetables for 40-60 minutes, depending on the meat. If the meat is young, it will cook much faster; if it is a little old, it will take longer.
- After an hour, add some salt to the broth; be sure to taste it.
- Add seasoning for shurpa. Stir the broth. Following it, add a couple of spoons of preserved sweet peppers and tomatoes, in summer time We take fresh vegetables. Advice: if you don’t know where ready-made seasoning for shurpa is sold (usually markets), then prepare it yourself by mixing cumin, coriander, suneli hops and savory. Believe me, it will be very tasty.
- Peel the potatoes, wash them and cut them into two halves. Place in broth with meat and vegetables. Bring to a boil and cook until tender, another 20 minutes.
- Wash the greens (parsley and cilantro) and finely chop them with a knife. We will add it to the already prepared soup. Parsley and cilantro should not be boiled in shurpa; it is fresh, in hot soup, that they will give off their aroma.
- After 20 minutes the shurpa is ready, stir it again. You will feel the readiness by the aroma that cannot be described in words.
Pour the hot shurpa, which has just been removed from the heat, into bowls, generously sprinkle with herbs and serve. Uzbek soup-shurpa should be eaten hot, that’s when you will feel all the notes of spices and the taste of meat, saturated with the smoke of the fire. Well, if you don’t have the opportunity to get out into nature and you live in multi-storey building, then cook shurpa on the stove, it will also be delicious. Be sure to invite your friends over for lunch and taste the incomparably delicious Uzbek shurpa. And don’t forget about our website “Very Tasty”, where you will find the most best dishes various countries peace. Bon appetit!
