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How to properly cook lamb shurpa. Step-by-step recipe for preparing lamb shurpa in Uzbek style

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Lamb shurpa is a dish so tasty that not knowing how to cook it is an unforgivable crime.

Note that shurpa soup is prepared traditionally by men’s hands. Therefore, this recipe will be a great opportunity to learn how to cook lamb shurpa for your husband or loved one.

Lamb shurpa in Uzbek style

Lamb shurpa is called kaurma in Uzbek. It is prepared in an interesting way, and the cooking process itself resembles a beautiful ritual. You will need:

meat (lamb) - half a kilo;
carrots - 200 gr.;
onion - 100 gr.;
sweet pepper - 200 gr.;
potatoes - 4 pcs.;
tomato puree or paste - tbsp. spoon;
garlic - a couple of cloves;
vegetable oil - 3 tbsp. spoons;
Bay leaf IR - a couple of pieces;
salt - 2 small spoons;
ground black pepper - half a teaspoon;
spicy herbs (cumin, cilantro, marjoram) - half a spoon;
fresh herbs - a few sprigs (to taste).

A step-by-step recipe for lamb shurpa, which is included in many books of Uzbek national cuisine, will help you in cooking:

In a suitable saucepan, pour the meat from which the lamb shurpa will be prepared with a liter of cool temperature water.
Peel the skin of the onion. Bring the water with the meat to a boil, do not forget to remove the resulting foam from the surface of the future broth. Throw the whole onion into the water and add bay leaves. Cover the broth with a lid and leave on the fire for about an hour. This time will be enough to prepare a rich base for shurpa.
Peel the remaining onion and cut into strips or, if desired, into half rings. Fry it in a spoon of vegetable oil in a frying pan. Fry for 7 minutes, as soon as the onion becomes transparent, remove the pan from the heat and leave to cool.
Peel all the carrots, wash them and grate them on a medium grater.
Remove the meat from the broth and cut into medium pieces. After that, send it to the frying pan, preheating a spoonful of vegetable oil in it. Fry the lamb evenly until nicely golden brown.
Add onion, grated carrots and tomato paste. Simmer the entire mixture for about 5-7 minutes over low heat.
Homemade lamb shurpa is impossible without adding potatoes. It needs to be peeled, washed and cut into medium slices.
Place the roasted meat and vegetables into the desired saucepan, pour in the prepared broth and bring to a boil.
Add chopped potatoes to the soup and continue to simmer over low heat. Throw in salt, pepper and all your favorite herbs. After this, lamb shurpa is prepared at home for 15 minutes.
During this time, cut the sweet bell pepper into thin strips and peel the garlic.
5 minutes before the end of cooking, add bell pepper and squeeze in garlic. Chop the greens.

Homemade lamb shurpa is ready. It should be served exclusively hot, after seasoning each plate with fresh herbs.

Lamb shurpa on fire

When it's sunny outside, but not very sunny anymore Warm autumn, I really want to pamper myself and my loved ones with a tasty and satisfying dish. Such a feast for the stomach can be lamb shurpa in a cauldron, cooked on fresh air. Prepare in advance, as cooking lamb shurpa over an open fire takes a long time, but the process itself will definitely captivate you. Take:

lamb ribs - 1 kg 200 gr.;
lamb fat (or chicken) - 500 gr.;
potatoes - 4 large pieces;
onions - a couple;
sweet pepper - 4 pcs. (preferably different colors);
carrots - a couple;
salt, pepper, spices (to your taste);
greens (basil, cilantro and dill);
tomatoes - 7 pcs.;
eggplants - 3 pcs.

Lamb shurpa in a cauldron is prepared according to the following instructions:

Chop lamb or chicken fat small pieces, pour it into a cauldron and place it on an open fire. The fat should all melt away.
Once all the fat has rendered, throw in the meat. Be careful as hot fat may splatter and burn your skin. Leave the ribs to fry until golden brown.
As soon as the meat has acquired a beautiful shade, fill it with water. For this amount of meat you will need 5 liters of water. Cover the cauldron with a lid and leave on the fire until the broth boils.
As soon as the homemade lamb shurpa has boiled in the cauldron, slightly put out the fire, open the lid and add salt to the soup to taste. After that, cover it again and leave to cook until done for another 45-50 minutes.
When the broth is finished cooking, it's time to start cooking the vegetables. Cut potatoes, tomatoes, carrots, eggplants, peppers, and onions into large pieces into 4-6 pieces.
Add all vegetables to the broth and cook until they are ready for another 10 minutes.
At the end of cooking the vegetables, coarsely chop the greens and pour them into the cauldron. After this, you can add your favorite spices and herbs. Close the cauldron with a lid and let it simmer for the last 15 minutes.

Tip: check the readiness of the shurpa by the degree of cooking of the carrots and potatoes, because they take longer to cook than all other vegetables.

Tip: salt the meat only after the broth boils, otherwise it will lose its fat content and juiciness.

Tasty and rich lamb shurpa is ready. Prepared with all your heart and soul at home, it will undoubtedly gather close friends around the big table.

Homemade lamb shurpa in a slow cooker

A multicooker will make it very easy for you to prepare a liquid, flavorful dish. Of course, you will not feel the slight smoke and smell of burnt logs, but in winter time and for residents of the urban area, cooking in a slow cooker - easy way enjoy an excellent dish of oriental cuisine. Ingredients:

lamb on the bone - 1 kg;
potatoes - 4 pcs.;
carrots - a couple;
onion (Crimean) - 1 pc.;
sweet bell pepper - 1 pc.;
salt, pepper, herbs for shurpa - to taste;
garlic - a couple of cloves;
any fresh herbs.

Lamb shurpa in an urbanized society with a multicooker is prepared as follows:

Pour 3 liters of cold water into the multicooker bowl, put the meat in it, add a couple of allspice peas and a cut, peeled onion.
Turn on dashboard"soup" mode. Periodically look at the soup, do not miss the moment when you need to remove the foam.
After an hour, salt the broth to taste, add the rest of the vegetables, cut into large pieces and spices. The onion with which the meat was cooked must be removed. Set the soup mode again and cook for an hour until done.

Lamb soup should be served hot, sprinkled with chopped garlic and herbs.

Lamb and chickpea shurpa in Adjarian style

One of the most interesting and unusual recipes lamb shurpa. In our country, dishes with the addition of chickpeas are not very common, but just try to cook original dish, and it will linger on your table for a long time.

lamb - 1 kg;
chickpeas - a couple of glasses;
lean oil - for frying;
potatoes - 6 pcs.;
onions - 3 pcs.;
garlic head;
tomato - 4 pcs.;
sweet pepper - 3 pcs.;
carrots - 4 pcs.;
cabbage - 1/5 of a medium head.

At home, lamb shurpa is prepared as follows:

Pre-soak the chickpeas the night before cold water in a ratio of 1:2.
Place the meat in a saucepan with a thick bottom, pour oil into it and chop one onion. Fry the meat with onions until a crust forms.
Pour boiled water over the fried meat, let everything boil, then add quartered onions and whole garlic to the soup.
Boil for 15 minutes, then add soaked chickpeas (the water has already been drained) and coarsely chopped carrots into the soup being prepared. Leave to simmer on low heat for about an hour.
After an hour, add coarsely chopped vegetables. Everything except potatoes. Let them cook for about half an hour. Taste the broth with meat and vegetables. Salt and add your favorite spices.
After half an hour, put the potatoes, cut into large pieces, into the shurpa.
As soon as the potatoes are cooked, you can add chopped herbs, leave for 5 minutes and turn off the heat.

You will get a rich, beautiful and tasty soup shurpa Feel free to pour into plates and taste.

Lamb shurpa has a special mission. It brings people together and is such a warm and family dish that you will definitely want to cook it with your family and have a great time in good company.

Video: Making lamb shurpa at home

The famous Central Asian dish shurpa is prepared from various meats. In the West, they use pork or beef for soup, but the most delicious and aromatic is shurpa made from young lamb. This is how you can feel its real taste. This dish can be described as a thick soup in reverse. If you see a recipe when in meat broth they put vegetables with potatoes - this is not shurpa. This is vegetable soup with lamb.

Uzbek-style lamb shurpa exists in several variations. The first of them is kovurma. This option preparation assumes that all ingredients are pre-fried. The result is a dish that resembles meat stew. Pieces of lamb, carrots, and onions are pre-treated in a cauldron with vegetable oil and tail fat. In essence, the result is the same zirvak as for real pilaf, but there are slight differences. The degree of roasting of vegetables for this dish is much less than for pilaf.

The second option is kainatma. This lamb shurpa involves the use of ingredients without additional processing. This is exactly how the ancestors of modern Uzbeks prepared this dish. Indeed, for them, leading a nomadic lifestyle, having only a pot in their arsenal, frying vegetables one by one, as well as using a large number of utensils, was an unaffordable luxury. That is why, if you want to try the original shurpa, you should use a real fire, as was done centuries ago. The smoke from burning wood will give your soup a unique aroma. But, unfortunately, it is not always possible to treat yourself to such a camp version of the dish.

Lamb shurpa is prepared at home exclusively in a cauldron. It also turns out very tasty. you can use different variants dishes. For example, with separate preparation of lamb broth and then pouring it into a cauldron with fried vegetables. We will try to prepare just such an option, more gentle on the liver and stomach. This delicious soup will delight the whole family. The presented recipe with photos describes each step in detail.

Taste Info Hot soups

Ingredients

lamb (meat on the bone) – 400 g;
carrots – 3 pcs.;
onion – 1 pc.;
potatoes – 5 pcs.;
tomatoes – 2 pcs.;
sweet peppers – 2 pcs.;
hot red pepper – 1 pc.;
fat tail fat – 50 g;
vegetable oil 2 tbsp. l.;
garlic, cloves – 5 pcs.;
masala – 0.5 tsp;
bay leaf – 3 pcs.;
salt to taste.

How to cook lamb shurpa at home

Let's prepare the lamb with the bone for cooking the broth. Wash the meat and place it in a pan with water. Add salt, then start cooking the broth over low heat. The lamb should be well cooked. This will take at least an hour and a half.

Remove the finished meat and bones from the broth and strain it. Before adding the potatoes, use another pan or roasting pan to prepare the soup.

Let's prepare the vegetable ingredients: potatoes, carrots, onions, tomatoes, peppers, garlic. All vegetables must be washed and peeled.

Let's take a piece of salted tail fat. This is a completely unusual product that looks like lard highest quality, and has nothing in common with the interior solid lamb fat. Cut the fat tail into pieces and place in a separate roasting pan. Let's add vegetable oil and fry the fat tail to cracklings.

Cut the onion and carrots (into circles) and add to the roasting pan. We begin to fry our zirvak over low heat.

Chop the tomatoes and peppers and add them to the roasting pan. Let's mix everything.

Zirvak for shurpa is ready.

Cut the potatoes into cubes and add them to the roasting pan. Pour in lamb broth. Add a little hot pepper and salt. Cook lamb shurpa for 30 minutes until the potatoes are ready.

Let's take the boiled lamb into pieces and add it to the shurpa.

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At the end of cooking shurpa with lamb, chop the garlic and add it with bay leaf and masala to the dish. Cook for 1 minute and remove the roasting pan from the heat.

Lamb shurpa is ready. Pour the thick soup into deep bowls, add pieces of meat, garnish with herbs, and serve.

Shurpa is a thick soup usually made from lamb and coarsely chopped vegetables. Thus, it replaces a full lunch from the first and second. IN different countries Asia prepares it differently. Uzbek-style shurpa is especially popular among Asian neighbors, the recipe for which is given in this material. Before you start preparing this national dish, it doesn’t hurt to familiarize yourself with some tips, otherwise your finished soup may turn out to be far from the original.

Features of preparing Uzbek shurpa

There are two main technologies for preparing shurpa. According to one of them, vegetables are fried for it, according to the other, they simmer for a long time on the fire without frying. Uzbek shurpa is boiled, which greatly increases its benefits. It will be even more useful and will help you recover from a long illness (and in Central Asia they use it for this) if you prepare it correctly.

The basis for Uzbek shurpa is lamb; other meat will make this dish different. It is preferable to use assorted lamb, that is, take some ribs, some meat from the shoulder, some from the rump and brisket.
The vegetables and apples that make up the shurpa are chopped coarsely. Small fruits are cut in half, large ones - into 4 parts. But the onion is cut into thin half rings, so that later in the broth they become transparent and almost invisible.
When adding vegetables, it is better to add potatoes a little earlier than tomatoes and other vegetables, since they require a little more time to cook.
If the recipe uses chickpeas, and in Uzbekistan they are added to shurpa quite often, then they need to be soaked overnight so that they boil faster and become soft.

Shurpa should also be served correctly. Uzbek shurpa is served in two plates. One contains meat and vegetables, the other contains broth. To be precise, the broth is poured into a bowl.

Uzbek shurpa recipe

Preparing Uzbek-style shurpa, the recipe for which we provide for our readers, takes about three hours, but you will not regret the time spent.

What you need for shurpa:

lamb (assorted) - 0.5-0.6 kg;
onions – 0.5 kg (preferably 3 parts spicy, 2 parts sweet);
chickpeas - a glass;
carrots – 0.3 kg;
potatoes – 0.3 kg;
tomatoes – 0.2 kg;
sweet pepper – 0.2 kg;
quince (or just sour apple) – 1 pc.;
hot capsicum (optional) – 1 pc.;
salt, sugar - to taste;
cilantro – 1 bunch;
seasonings (cumin, coriander) - to taste;
water - 3 l.

How to cook shurpa in Uzbek:

Wash the meat, cut it into large pieces. Fill with water. Bring to a boil and skim off the foam.
Add seasonings to the broth and add salt. Add chopped onion into thin half rings. Cook over low heat for half an hour.
Peel and cut the potatoes and carrots into large pieces and place them in the broth. Add chickpeas and hot peppers(entirely).
Cut the peeled tomatoes and quince into large slices. Cut the sweet pepper into thin strips. Add them to the soup an hour after the previous batch of vegetables was added to it.
Cook for another 15 minutes. Add sweet onion, cut into half rings. Taste the broth and sweeten it with sugar and salt to taste.
Cook for another 15 minutes or a little longer until done. Shurpa is considered ready when the vegetables and meat in it have become soft.

Place vegetables and meat on a plate, sprinkle with herbs. Pour the broth into bowls and also sprinkle with chopped cilantro. Serve Uzbek flatbread with shurpa.

It should be noted that shurpa is a high-calorie dish, but its composition is balanced. About 20 percent of it is protein, a sixth is fat, and the rest is carbohydrates. Due to the high content of vegetables, it contains many vitamins and other useful elements. One serving of shurpa contains about 500 kcal. That is, it is actually a nutritious and tasty lunch.

Among Muslim peoples, a common dish is shurpa. It exists under several names, for example, chorpa, surpa, shorpo, etc.

Where exactly it appeared is unknown, but it is believed that it was invented by the nomadic peoples of Asia. Later it began to be prepared all over the world.

This dish is a meat broth soup used for dressing. It is usually prepared from lamb, but there are many other cooking options using other types of meat.

Preparation of products

The main ingredient of shurpa is meat broth. Therefore, it is very important to choose fresh meat - this will allow you to extract from the dish maximum benefit. Lamb is most often used, but beef and turkey are also allowed.

The soup also includes vegetables. It's better to use fresh ones - they contain more useful substances. When buying them in a store, you should pay attention to their color, smell, appearance. If the products have been stored at home for some time, then you need to inspect them and remove blackened and rotten areas before starting work.

Frozen or canned vegetables can also be used. It should be borne in mind that canned foods do not require long-term heat treatment, and frozen vegetables are best used immediately after defrosting.

Spices for the dish should be purchased in specialized stores. Moreover, you should choose exactly those indicated in the recipe - this way you will be able to get the taste that a traditional dish should have.

Classic recipe for shurpa in Uzbek

To properly prepare shurpa you will need the following ingredients:

lamb – 1 kg;
potatoes – 200 g;
onion – 100 g;
carrots – 260 g;
butter – 60 g;
red bell pepper – 1;
garlic – 4 cloves;
tomato paste – 40 g;
cilantro – 10 g;
black pepper - a quarter tsp;
dill – 10 g;
salt – 1 tsp;
chili - a quarter tsp;
parsley – 10 g.

From the listed products you can prepare soup for 8 people.

Classic step-by-step recipe for shurpa in the photo:

The nutritional value of 100 g of shurpa is 86 calories. It contains 7 g of carbohydrates, 12 g of proteins, and 8 g of fats.

Video recipe for lamb shurpa:

Shurpa fried with chickpeas

Sometimes lamb shurpa is prepared with the addition of chickpeas. It gives the dish a unique taste.

Ingredients for preparation:

lamb – 500 g;
vegetable oil – 50 g;
chickpeas – 100 g;
turnip – 1;
water – 2 glasses;
parsley;
onion – 2;
garlic – 5 cloves;
cumin;
carrots – 2;
sweet pepper – 2;
potatoes – 5;
coriander;
dill;
tomatoes – 2;
cilantro;
hot pepper;
salt.

Chickpeas are poured warm water and leave overnight. Before starting work, you need to rinse it several times. The meat is cut into large pieces. It should be fried in boiling oil until golden brown.

The onion is cut into half rings and added to the lamb. The mixture must be seasoned with spices and salt. Continue frying until the onion pieces become transparent.

Add water to the cauldron and remove the foam after boiling. Then chickpeas and garlic are added to the dish. There is no need to chop the garlic cloves.

Carrots are cut into large circles and added to the soup after the garlic. You can add the turnips whole (if you plan to remove them later) or cut them into small cubes.

After an hour, sliced potatoes are added to the mixture. Tomatoes and peeled sweet peppers are cut into pieces and sent to the cauldron 20 minutes after potatoes.

Cooking continues for another 15 minutes. At the very end, add finely chopped greens.

100 g of dish contains 101 calories. The resulting amount of soup is enough for 5 servings.

The preparation of shurpa allows the use of corn in it.

To create such a dish you will need:

lamb – 300 g;
potatoes – 2;
black pepper;
vegetable oil – 50 ml;
Bay leaf;
corn – 3 pcs.;
cilantro;
onion – 3 heads;
salt;
tomatoes – 2.

After coarsely cutting the lamb, it is fried in hot sunflower oil. When the pieces are browned, add chopped onions and carrots, cut into slices.

The skins are removed from the tomatoes, crushed and sent to the cauldron. Sprinkle the mixture with spices and salt and add hot water(3 l).

After an hour, potato cubes and corn kernels are added to the dish. The soup can be considered ready when the potatoes are cooked. It is sprinkled with fresh herbs and allowed to brew a little.

The result is 4 servings of shurpa. The number of calories per 100 g is 95.

Hunting shurpa

This cooking option is especially popular in areas where hunting is common. Instead of the usual lamb, game is added to the dish.

Ingredients required for the recipe:

game – 3 kg;
sunflower oil– 100 ml;
potatoes – 6;
carrots – 5;
pepper;
vodka – 200 ml;
onion – 5;
greenery;
garlic – 4 cloves;
salt.

You must first cut the game. Large pieces Place in a cauldron with hot oil and fry until a crust forms. Peeled carrots are cut into slices and added to the meat. Following this comes onions, cut into rings, as well as cloves of garlic.

Sprinkle the ingredients with salt and spices, add water to the container (so that it covers the food) and continue cooking until the meat is ready. The fire should be small.

Peel the potatoes and cut them into cubes. When the meat becomes soft and easily detaches from the bones, these cubes are added to the mixture. After 10 minutes, vodka is poured into it. The finished shurpa is sprinkled with chopped herbs.

The approximate number of calories in the dish is 104 (per 100 g). The prepared soup is enough for 6 people.

You can cook shurpa using poultry meat. Turkey is often used for this.

For this option you need to prepare following products(for 5 servings):

turkey – 450 g;
bell pepper – 200 g;
vegetable oil – 50 g;
tomatoes – 100 g;
onion – 2;
garlic – 3 cloves;
potatoes – 300 g;
carrots – 150 g;
salt.

You can use duck or goose instead of turkey. The carcass is cut into pieces and filled with water. The container is placed on fire. After the liquid boils, remove the foam and reduce the flame.

Cooking should continue for about an hour. Then the meat is taken out, the bones are removed and put back into the broth. Coarsely chopped potatoes are also placed there. After peeling the carrots, they cut them into cubes and place them in a separate frying pan for frying.

Sunflower oil is also poured there. The carrots are followed by onions cut into half rings. When both ingredients soften, add chopped garlic. This mixture is combined with meat and potatoes, spices are sprinkled in and cooked until tender. Shortly before serving, the dish is decorated with herbs.

Energy value This shurpa has 94 calories.

If you want to increase the calorie content of the dish, you can add turnips to it.

For 4-5 servings you need to prepare:

lamb ribs – 500 g;
onion – 150 g;
chickpeas – 150 g;
carrots – 200 g;
garlic – 3 cloves;
tomatoes – 200 g;
turnip – 150 g;
basil;
salt.

Lamb ribs are poured with water and put on fire. They should cook for 2.5-3 hours. The chickpeas are pre-soaked. When the meat is cooked, add turnips cut into quarters, peas and carrots, divided into cubes. It will take another half hour to cook all this.

During this time, cut the onion into half rings and fry it in sunflower oil. Tomatoes are added to it (they are divided into quarters), then garlic.

The onion-tomato mixture is added to the lamb, mixed and spices are added. Bring the dish to a boil, sprinkle with chopped basil and remove from the stove.

For every 100 g of product there are 118 calories.

Beef shurpa

Real Uzbek shurpa usually made with lamb, but it can be replaced with beef.

You will need the following products:

beef – 500 g;
onion – 1;
potatoes – 7;
carrots – 2;
garlic – 5 cloves;
tomatoes – 1;
spices;
bell pepper – 3;
salt.

The beef is cut into cubes and placed in water. It should be cooked for about 2.5 hours, periodically removing the foam. The potatoes are cut into medium pieces, and when the beef is ready, they are added to it.

Heat sunflower oil in a separate frying pan and add onion cut into half rings. It should be fried until transparent. Then add the tomato pieces to the pan.

The seeds and stalks are removed from the sweet pepper. Cut the remaining part into strips and fry too. The vegetable mixture should be added to the meat and potatoes when the latter are ready. The dish should boil, after which it is seasoned with spices. Greens are added at the very end.

The prepared soup can be divided into 5 medium servings. The energy value of the dish is 89 kcal.

This option cannot be called traditional, since it is not customary for Muslims to eat pork. The idea of using pork meat appeared in Russia.

This type of shurpa is prepared with the addition of the following ingredients:

pork – 500 g;
onion – 150 g;
potatoes – 300 g;
garlic – 3 cloves;
tomatoes – 50 g;
salt;
carrots – 100 g.

The pork is cut into pieces and placed in a deep frying pan with heated oil. The meat should be fried a little. Onion rings are added to it. When they acquire a transparent color, the mixture is poured with water and left to simmer for 40 minutes.

The carrots are cut into cubes and sent to the rest of the ingredients. This is followed by potatoes, cut into cubes. After 15 minutes, tomatoes are added to the dish.

When the liquid boils, add spices and chopped garlic. After mixing the ingredients, turn off the heat, cover the container with a lid and allow it to brew.

Pork shurpa contains 123 calories for every 100 g of dish. Number of servings: 4-6.

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