Shurpa in a pan. How to prepare shurpa at home, step-by-step recipe with photos. Cooking pork shurpa over a fire

The guest of the article will be a wonderful soup originally from Uzbekistan. Shurpa is a favorite dish of the inhabitants of the Central Asian region. Even the well-known pilaf is inferior to this culinary masterpiece in terms of practicality and popularity.

I believe that shurpa is an iconic dish, a kind of culinary “transformer”. Vary the ingredients to create a relaxing, stimulating, therapeutic or restorative treat. For cooking, use fresh lamb or other types of meat on the bone.

The list of main ingredients includes various vegetables. It is impossible to imagine this soup without a lot of onions. Cooks from the East put as much onion in the stew as meat.

There are two ways to prepare real Uzbek lamb shurpa.

1. The first involves cooking meat and vegetables without preliminary heat treatment. Uzbek culinary geniuses cook using it.
2. The second comes down to frying chopped vegetables along with meat. This soup is richer.

Spices and herbs are a mandatory element: laurel, turmeric, dill, ground pepper, cilantro.

Novice cooks consider shurpa a meat stew. In my opinion, it is more reminiscent of meat stew due to its thick consistency. There is no more than a glass of broth per serving.

Let's look at the four most popular recipes for making shurpa at home.

Classic recipe

The classic recipe is made from fatty lamb. If you only have dietary cuts of meat, you will have to fry the vegetables in a decent amount of oil. Thanks to the right culinary manipulations, even a novice cook can prepare this nourishing, rich, tasty and aromatic delicacy.

Ingredients

Servings: – + 10

• water 2 l
• lamb on the bone 800 g
• bulb onions 1 PC
• Bulgarian pepper 1 PC
• carrot 1 PC
• tomato 3 pcs
• potato 5 pieces
• parsley 1 bunch
• olive oil 20 ml
• basil 10 g
• ground black pepper 10 g
• salt to taste

Calories and BJU per 100 g

Calories: 119 kcal

Proteins: 5 g

Fats: 7.2 g

Carbohydrates: 8.6 g

2 hours 10 min. Video

Wash the lamb, put it in a saucepan, add water, and put it on the stove. After the broth boils, turn off the noise. Cover the dish with a lid and cook over moderate heat for at least 90 minutes. Carefully remove the cooked meat from the pan, separate from the bones, chop and return.

In a frying pan, fry chopped onion until golden brown. Cut the peppers and tomatoes into massive pieces, and the carrots into thin rings. I recommend chopping peeled potatoes into cubes.

Add peppers and tomatoes to the broth, and ten minutes later add fried onions with carrot slices and potato cubes. After twenty minutes, add salt, chopped parsley, basil and a little pepper. Turn off the heat and let it brew for a while.

If there is any meat left, try making lamb in the oven for the second course. As a result, an ordinary meal will turn into a unique visit to an oriental restaurant.

Lamb shurpa in Uzbek style

Not everyone likes lamb. Many people refuse dishes prepared on its basis. The only exception would be Uzbek-style shurpa. Even the most demanding eater will not refuse a portion of this oriental soup.

Ingredients:

• Lamb – 700 g.
• Onion – 2 heads.
• Chickpeas – 400 g.
• Carrots – 4 pcs.
• Tomatoes – 2 pcs.
• Garlic – 4 cloves.
• Laurel – 3 leaves.
• Zira, coriander, salt, favorite spices.

Preparation:

1. Trim the fat from the lamb, peel and wash the vegetables. Pre-soak the chickpeas for two hours. Rinse the meat with water and cut into fairly large pieces.
2. Place the prepared lamb in a saucepan, add water and add one onion. Cook over low heat, occasionally removing the noise. After 40 minutes, add the chickpeas to the broth and continue cooking for 60 minutes.
3. While the meat is cooking, place the fat trimmed from the lamb into a heated frying pan. Add a little vegetable oil and fry the onion chopped into half rings.
4. Place peeled and chopped tomatoes into a frying pan. Simmer together with the onion for a few minutes. Add garlic passed through a medium grater here.
5. 40 minutes before the end of cooking, put the dressing in a saucepan with chopped carrots, spices, bay and salt. The finished soup should sit for 10-20 minutes.

To make the family dinner complete, you can serve oriental rice or some chicken dish for the main course.

Video recipe for real shurpa from Stalik Khankishiev

Original pork recipe

If you want to cook pork shurpa, I advise you to use meat on the bone, since in this case the broth is richer. It is better to cook in a cauldron or saucepan with a thick bottom.

Ingredients:

• Pork – 500 g.
• Potatoes – 4 pcs.
• Onion – 1 head.
• Carrot – 1 pc.
• Bay, spices, salt, parsley.

Preparation:

1. Wash the pork on the bone, place it in a cauldron, and add water. Cook until done over low heat. This usually takes no more than 45 minutes.
2. Peel the potatoes and cut into large cubes. Large potato pieces are another distinctive feature of a real oriental shurpa.
3. Place the potatoes in a cauldron with the pork, add salt and cook for a third of an hour.
4. Peel the onion and carrot, rinse with water and add to the broth with the prepared potatoes. At this moment, throw in a few laurel leaves, thanks to which it will acquire a piquant taste.
5. At the very end, add a few whole sprigs of parsley, your favorite spices and adjust the taste regarding salt. After five minutes, you can turn off the heat, and remove the parsley sprigs and throw them away.

How to cook beef shurpa

Do you want to get to know oriental cuisine better? Do you want something spicy, rich, tasty and satisfying? Beef shurpa is ideal.

Ingredients:

• Beef – 1 kg.
• Potatoes – 600 g.
• Onion – 1 head.
• Carrot – 1 pc.
• Sweet pepper – 1 pc.
• Tomato paste – 3 spoons.
• Laurel – 2 leaves.
• Vegetable oil, cumin, salt, ground pepper.

Preparation:

1. Cut the washed beef into large pieces and the peeled potatoes into cubes. I recommend chopping the onion into quarters of rings, peppers and medium-sized carrots into slices.
2. In a preheated frying pan with oil, fry peppers, onions, and carrots for 5 minutes. Add prepared beef to the vegetables, and after 5-7 minutes, tomato paste. Simmer for about 5 minutes, stirring occasionally.
3. Transfer the contents of the frying pan into a saucepan and add water so that it is 5 centimeters above the grounds. Place on the stove and bring to a boil.
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Shurpa is one of the most famous soups in the whole world, known since biblical times (Genesis 25:29-34); the history of the recipe goes back to the East. It has many names, such as shorpo, chorpa, sorpa. Traditional shurpa is made from lamb, just like. Its main cooking features are the pre-frying of meat and vegetables, as well as the use of a variety of herbs and spices in large quantities.

Often experimenters come up with the most unexpected solutions in cooking. For example, from beef, pork, chicken and even fish. The main distinguishing feature of this dish is its significant fat content; for those who are not delighted with this, you can prepare a leaner one from chicken fillet. Having tried it at least once, sooner or later nostalgia will come over you and you will want to plunge into the aroma and taste of this unforgettable soup.

Ingredients:

• Lamb ribs - 1.5 kg.
• Potatoes - 5 pcs.
• Red onion - 3 pcs.
• Carrots - 4 pcs.
• Sweet pepper - 3 pcs.
• Tomato - 3-6 pcs.
• Hot chilli pepper - 1 pc.
• Garlic - 1 head
• Chickpeas (if not, don't add)
• Khmeli - suneli - 1 tbsp. l.
• Allspice peas
• Bay leaf.
• Salt - to taste.

Cooking method:

We buy all the necessary products and get started.

Tip: Chickpeas need to be soaked in water for a day.

Place the meat in a pan with cold water, add one carrot, one onion cut in half and put it on the fire.

When boiling, remove the foam, cook for 1.5 - 2 hours.

After 2 hours, catch and remove the carrots and onions from the broth.

Cut the vegetables: carrots into slices, potatoes and bell peppers into slices, onion into half rings. Peel the tomatoes and cut them into slices, and the hot pepper into slices. Then add chickpeas and carrots to the broth.

After 5 minutes, add sweet pepper, and after 7 minutes, hot capsicum, peeled and finely chopped garlic.

Then immediately add the potatoes and cook for 5 minutes.

Now we lower the tomatoes, onions and finely chopped greens.

Cook for 3-5 minutes and remove from the stove. Bon appetit.

Pork recipe in a slow cooker

Ingredients:

• pork - 400 gr.
• tomato paste - 50 gr.
• onion - 2 pcs.
• tomatoes - 3 pcs.
• bell pepper - 1 pc.
• carrots - 1 pc.
• garlic - 2 pcs.
• potatoes - 4 pcs.
• herbs, spices to taste.

Cooking method:

To prepare this recipe, first we need to cut the onion into half rings, put it in a slow cooker and set it to stewing mode.

Follow the onion with the meat; while it is cooking, chop the tomato.

Cut the sweet bell pepper.

Grate the carrots and, together with the peppers and tomatoes, let them cook for 1 hour.

Then we cut the potatoes, send them to the soup and add spices to taste.

Keep it in simmer mode for 10 minutes and the Shurpa is ready. Bon appetit.

Delicious beef shurpa with potatoes

Ingredients:

• Beef ribs - 1 kg.
• onion - 2 pcs.
• carrots - 4 pcs.
• sweet bell pepper - 4 pcs.
• tomato - 1 pc.
• garlic - 5 cloves
• tomato paste - 1 tbsp. l.
• seasonings to taste
• bay leaf - 2 pcs.
• greens - for serving

Cooking method:

Place the ribs on the bottom of the pan, fill with water, throw in one peeled onion and put on the stove for 2 hours. After the water boils, do not forget to remove the foam.

Prepare all vegetables for cutting. Peel the potatoes.

After 2 hours, when everything is chopped, add randomly chopped onions and carrots (the whole onion can be removed from the broth).

After 15 minutes, add chopped bell peppers, potatoes and spices to taste.

When serving, crumble the herbs and enjoy your meal.

Classic chicken soup

Ingredients:

• Chicken - 1 kg.
• onion - 1 pc.
• seasonings to taste
• bell pepper - 1 pc.
• tomatoes -2 pcs.
• carrot
• green beans (optional)
• potatoes - 5-6 pcs.
• noodles (optional)

Cooking method:

Place the chicken on the bottom of the pan and cook for one hour.

Chop the peppers, carrots and onions. And we also send it into the broth, along with the green beans.

After 15 minutes, add the tomato, potatoes and cook until tender.

Add noodles, spices and herbs.

Bring the noodles to readiness, turn off the heat and serve.

In a cauldron on a fire

Ingredients:

• Lamb - 800 gr.
• onions - 3 pcs.
• carrots - 2 pcs.
• tomato - 2 pcs.
• bell pepper - 2 pcs.
• potatoes - 5 pcs.
• greens - parsley, green onion, cilantro
• spices - cumin, red pepper, coriander, black pepper, salt and refined sunflower oil.

Cooking method:

1. To cook this recipe, we need to get out into nature and, of course, make a fire.
2. Set up a cauldron, put in pieces of chopped meat, and fry it.
3. While it is fried, chop all the vegetables: onions, carrots, tomatoes, bell peppers, potatoes, and we will chop the greens at the end.
4. Place onions on top of the fried meat, after 5 minutes carrots, without disturbing.
5. After 15 minutes, add sweet peppers, then after 5 minutes, tomatoes.
6. Add seasonings to taste, add potatoes, add water and cook.
7. After the potatoes are cooked, chop the greens and add them to the soup.
8. Remove from the fire, let it brew a little and enjoy your meal.

Video about cooking shurpa in Uzbek from Stalik Khankishiev

Of course, you may not agree, but this dish is considered the most beloved in Central Asia. Not pilaf, not lagman and not kabob, but shurpa, which in its popularity and practicality has left far behind almost all dishes of the national cuisine.

Bon appetit!!!

This is a special dish that combines many different components that until now seemed incompatible to us. It was only when we tried it that we realized how delicious it was!

General rules for food selection and preparation

For shurpa, the most important thing is to choose good beef. After all, it is on the basis of beef broth that our unusual dish is prepared.

1. First of all, attention should be paid to the color of the meat. The beef should be bright pink and rich;
2. If your meat has fatty layers, they should be white or slightly yellowish. Under no circumstances should it be pink, because this is a sign that the meat has already been “refreshed” in the solution. The same rule applies to bones;
3. The color of the meat must be uniform, without spots or transitions to other shades. There are no grey, green, black or other colored spots;
4. If the fat is a rich yellow color, it is the meat of an old animal. It is suitable for cooking and has the right to lie on the counter, but for some dishes only young animals are suitable;
5. If you come to the store or market early in the morning, then a weathered crust on the meat is unacceptable. This means that she was definitely not brought this morning;
6. Fresh meat cannot be covered with mucus, it is almost dry and does not stick;
7. If you press on the surface, the fresh meat should be elastic and the dent from your finger should immediately level out. If it takes a few seconds, then the meat has been frozen;
8. Packaged meat must be labeled with the production date and sell-by date of the product. Remember that chilled meat can be stored for no more than five days - and this is the maximum. Ideally, 24 hours should be specified;
9. If you smell the meat, it should smell pleasant. The product should not smell of any spices or herbs. This will mean that they tried to give the spoiled product a pleasant aroma for the buyer;

Having bought a good piece of beef, you can go home and start studying recipes to prepare a tasty, rich, colorful dish for lunch or dinner.

Homemade beef shurpa

Ingredients	Quantity
carrots	- 2 pcs
tomatoes	- 2 pcs
basil	- 1 branch
beef	- 330 g
cumin	- 2 pinches
black pepper	- 3 pinches
potato	- 5 tubers
green onions	- 1 feather
red pepper	- 1 pinch
onion	- 3 heads
laurel leaves	- 3 pcs
coriander	- 2 pinches
bell pepper	- 1 PC
cilantro	- 2 branches

Cooking time

calorie content per 100 grams

This dish is worth trying at least in its homemade version. Lots of ingredients - this is a rich and rich taste that is impossible to forget.

How to cook:

Tip: You can add another bunch of parsley to the soup during cooking for taste.

The peculiarity of this shurpa is that it includes nukhat - local peas, which makes the soup special and national.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 126 calories.

How to cook:

1. Remove the peel from the onion and cut it into thin half rings;
2. Heat a large saucepan, pour oil into it and let it heat up;
3. Add onion and cook until soft;
4. Wash the meat, remove films and fat, cut into pieces;
5. Add the meat to the onion, fry on all sides until golden brown, stirring occasionally;
6. During this time, wash the carrots, peel them and cut into rings;
7. Add carrots to saucepan;
8. Salt the ingredients and add peas, add water;
9. Bring to a boil, skim off the foam and cook the soup for an hour;
10. Peel the potatoes, cut into cubes;
11. Wash the tomatoes, make a cut in the shape of a cross on each one and boil water for them;
12. Place the fruits in boiling water for no more than a minute;
13. Then transfer them to cold water and remove the peel;
14. Cut tomatoes into slices;
15. Remove membranes and seeds from the pepper and cut it into large pieces;
16. When thirty minutes have passed since you marked the hour, add the potatoes and pepper;
17. After another twenty minutes (that is, ten minutes before the end of cooking), add tomatoes and onions;
18. After ten minutes, you can turn off the soup.

Tip: to peel tomatoes, you can not only place them in boiling water on the stove, but simply pour boiling water over them.

Beef shurpa soup with tomato paste

Here, instead of tomatoes, there will be tomato paste, which will make the taste and aroma of the soup truly rich. Such an aroma wafting through the kitchen can drive you crazy.

How long is it - 2 hours and 10 minutes.

What is the calorie content - 289 calories.

How to cook:

1. Wash, dry and clean the meat;
2. Then cut it into large pieces;
3. Remove the skins from the potatoes and cut them into large pieces;
4. Peel the onion, cut into large cubes;
5. Peel the carrots, cut into cubes;
6. Wash the pepper, remove the seeds and membranes, cut into cubes;
7. Heat a frying pan with oil, add onions, carrots and peppers;
8. Simmer all ingredients together for five minutes;
9. Then add the meat, stirring, and simmer for ten minutes;
10. Add tomato paste, stir and simmer for another five minutes;
11. The ingredients must be stirred periodically during cooking;
12. Place the meat and vegetables into a deep saucepan and add water so that the cover is five centimeters deep;
13. Bring soup to a boil;
14. Then add potatoes, bay leaves, black and allspice, cumin and salt;
15. Stir the mixture, cover the lid diagonally and cook for 50 minutes;
16. Let the soup brew and serve.

Tip: in order not to dirty extra dishes, you can stew vegetables and meat directly in a saucepan, if it has a thick enough bottom and walls.

Armenian beef shurpa recipe

There's not a huge list of ingredients here, but what a taste! Be sure to try this soup to finally be convinced that Armenians cook divinely.

INGREDIENTS	QUANTITY
onion	4 heads
carrot	4 things
vegetable oil	50 ml
beef	1400 g
small peppers	10 pieces
tomatoes	4 things
potato	4 things

What time is it - 3 hours.

What is the calorie content - 98 calories.

How to cook:

1. Wash the beef, dry it and pre-fry it on a fire/grill/frying pan;
2. Next, cut the meat into pieces;
3. Peel the onions, wash them, cut them into cubes;
4. Heat a saucepan with oil, add onion and fry until soft;
5. Then add meat, simmer together;
6. Wash the carrots, cut into large pieces and add to the meat;
7. Wash the pepper, cut out the seeds and chop it coarsely;
8. Wash the tomatoes, cut out the roots, cut into slices;
9. Add tomatoes and peppers to meat;
10. Simmer everything together for thirty minutes;
11. During this time, peel and wash the potatoes;
12. Add whole potatoes and cover all ingredients with water;
13. Add spices and cook over medium heat for one and a half hours;
14. Close the lid and let the soup brew.

Tip: if you don’t particularly like the Armenian idea of ​​whole potato tubers, you can chop the potatoes to taste.

In the original dish, peas or chickpeas are necessarily added to the soup, as in the second recipe. So if you want to know what shurpa should really be like, add some chickpeas. But to avoid cooking it for a long time, soak it four hours before cooking in warm water. If you soak for longer, the chickpeas will take on water and it won’t be as tasty, watery.

The soup also includes onions and garlic. We added the first component to all recipes. If you don't like onions or garlic, but want the taste to be similar to the original, add a whole head of onion and whole cloves of garlic. And when the soup is ready and infused, remove them and eat with pleasure.

If you are still surprised that in the last recipe the potatoes were boiled whole, then we hasten to surprise you even more. Whole vegetables are often added to shurpa, and this applies not only to potatoes.

Many people cook it so carefully that the broth is clear. But is there any point in this if onions, carrots, tomatoes, peppers still go into the soup and as a result the soup will still become cloudy? If this is important to you, then cook the broth over low heat and then it will be clear.

You can use absolutely anything you like in the form of spices. This could be savory, coriander, a mixture of peppers or individual peppers, rosemary, basil, cumin, curry and so on.

If the soup is very thin, but you want it a little thicker, then you can add a little cornmeal, but break it up with a whisk so that there are no lumps that will crunch on your teeth.

First, think carefully about the guests and if there are children among them, then it is better not to add garlic, hot peppers or hot spices. It will be tasteless and harmful for the baby.

Prepare this soup at your leisure and invite guests. It should definitely be appreciated by those around you who have absolutely never tried this before.

If we take the classic recipes for shurpa, then this is lamb shurpa. No single country can be named as the birthplace of shurpa. But in the Muslim east and in many countries of Central Asia, shurpa is a signature dish. The soup has also become widespread in Moldova and the Balkans, where pork shurpa, beef shurpa, chicken shurpa, and duck shurpa are very popular. And also in Greece and Cyprus, where they also love to cook shurpa from beef, lamb or small game and even fish. And now it is loved and prepared in almost all countries of the world.

Shurpa is usually prepared in two ways. At the first, meat and vegetables are fried, and then placed in a deep bowl, filled with water and boiled. This method in the east is called “kovurma” or frying. In the second method, meat and vegetables are cooked for a long time over low heat. This method is called “kainatma” - boiling.

The best utensil for preparing shurpa is a cauldron. Shurpa has been prepared in a cauldron since ancient times. And initially, shurpa was generally prepared over a fire. But at home you can also make shurpa in a slow cooker or a deep pan with a thick bottom on the stove.

When the dish is ready, meat and large vegetables are first placed on a plate, and the broth is poured into soup cups. And this way you can enjoy the taste of freshly prepared meat and vegetables and wash them down with aromatic broth./p>

Making shurpa is not difficult, but it takes a long time. For the most popular Uzbek shurpa we will need:

• one kilogram of fatty lamb (ribs or brisket are best, you can take thigh fillet);
• a couple of large potatoes;
• three medium-sized carrots;
• four large onions (preparing shurpa requires more onions than other soups);
• 2-3 ripe red tomatoes;
• one sweet pepper;
• coriander;
• cumin;
• allspice;
• black, red or green hot peppers, a couple of pieces;
• greens (dill, parsley, cilantro, green onions);
• salt;
• water (about two and a half - three liters);
• cauldron 4-5 liters.

Cooking process

Well, the shurpa is ready! We invite everyone to the table!

We have provided a classic recipe for making shurpa for nine people. The calorie content of this dish is quite high, as is the amount of vitamins and microelements, proteins, fats and carbohydrates. Of course, some shurpa ingredients can be replaced or supplemented with new ones. Meat and vegetables are fried in lamb or internal fat to increase fat content. This shurpa will taste different from the usual boiled one. Many people add garlic and even turnips. The soup with them turns out more spicy and rich. And turnips also give shurpa healing properties. But still, after cooking, many people take them out of the soup and throw them away. And for even more flavor, celery is added to the shurpa. Fruits are also added. Such as quince or plums - they will make the soup taste special. Gourmets will definitely love it! Many shurpa lovers do not fully use classic recipes, but try to fantasize. But there are some tips that should not be neglected.

The speed of cooking shurpa will depend on the meat you want to use. Poultry shurpa cooks faster. Turkey shurpa will be especially tasty. And as a plus, very healthy dietary meat. Well, if you want fatter, then take the duck. Beef shurpa takes the longest to prepare. It will take more than three hours to prepare.

For more nutrition, you can add noodles. Especially homemade. It's very easy to make it at home. Or pasta, which is also quite appropriate. In many countries, lentils, beans, chickpeas, corn or cereals are added to shurpa soup. The soup becomes thicker. Well, if you can find oriental flatbreads, then the dish will be completely authentic.

As for water, the best, of course, is spring water. Although you can use regular, well-filtered water. Let us remind you that only cold so that the broth turns out transparent. You can even add kvass, as they do in Moldova, this will acidify the taste of the soup.

Seasonings must be handled carefully. After all, they can not only improve the taste and aroma, but also spoil the dish. In addition to the spices we have indicated for meat, you can also add cinnamon. The aroma will be amazing.

So, preparing real shurpa at home is not so difficult. You just need to stock up on the necessary products and time. And even a not very experienced housewife can prepare traditional shurpa.

What is shurpa? First of all, this is a very tasty dish of oriental cuisine. It is prepared in Central Asia, Turkey, the Balkans, and Moldova (chorba). There are also other names: chorpa, shorpo, sorpa. Everywhere they cook it differently and there are a huge number of recipes.

There are recipes where meat and onions are pre-fried, and others where they are boiled immediately.

In Turkey, chorba is a very popular lentil soup.

There are recipes where young fruits are added - apples, plums, quince. If I have quince, I always add it too, and the shurpa with the addition of quince turns out very tasty. Potatoes were only brought to Europe in the 15th century. And in the east, Quince was replaced by potatoes. I also sometimes add apples, they add a pleasant sourness.

I learned to cook it in Uzbekistan. All the dishes are there to choose from. One tastes better than the other.

And what is it like shurpa! She never gets bored. I always want to cook and eat it. All the ingredients are so balanced in it, it is so tasty that it is better to cook it once and try it than to talk about it for a long time.

I will share with you a recipe that my friend taught me, she is Uzbek, we worked together. I have never looked anywhere else for other recipes. What for? They do not seek good from good. My family is already accustomed to this dish; in our house it is everyday food, just like borscht and noodles.

I just alternate dishes and that's it. But if we have guests, and they came to our place for shurpa, then we ourselves remember all our first sensations when we tried it. It's rare to hear so many enthusiastic words.

Uzbek shurpa - a classic recipe

We will need: (for 3-4 large servings):

• lamb (and preferably only lamb) on the bone, with a piece of tail fat - 400-500g.
• chickpeas “mutton peas” - 1 cup
• potatoes - 2 pieces
• carrots - 1 large
• tomatoes -2 medium (or tomato paste)
• bell pepper -2 medium, color does not matter
• red capsicum
• onion - 2 heads
• spices: cumin, basil, cilantro, parsley, dill, rosemary
• salt, ground black pepper, bay leaf

Preparation:

1. The night before, you will need to rinse thoroughly and then pour cold water over the chickpeas.

2. I start preparing shurpa in the morning of the next day, and it takes a long time to prepare, 3-3.5 hours. Therefore, plan your time.

3. Pour cold water into a saucepan and put the meat in it. It is advisable to have fresh meat, but if you defrost it, do so only naturally, without the help of a microwave. You don’t need to pour a lot of water, just enough to cover the meat a little.

4. The meat will begin to heat up and foam will appear on the surface of the water; it will need to be skimmed off. Shoot. until the meat boils. As soon as it boils, you need to remove the meat with a fork and put it on a plate. Drain the water and wash the pan. The fact is that it is impossible to completely remove the first foam, no matter how hard we try. And we won’t be able to achieve a clear broth.

5. Pour clean cold water again and put the meat there. Pour 3 liters of water. Let it boil, skim off the foam, which will be easy to remove, close the lid, and put on low heat. The meat will cook for at least two hours. Since the meat is on the bone, everything should be cooked very well.

6. After two hours, rinse the soaked peas, which have doubled in volume, again in running water. Drain the water and put the peas in the pan and stir. The peas will cook for about 40 minutes, no less. Together with the peas, put the onion, chopped into large pieces, into the pan, or even better, put the small onions whole.

7. If the water has boiled over while cooking meat, now is the time to add it. Then it is not recommended to add water. Expect it to cook for another 1.5-2 hours. Those. same as meat, so add water according to this calculation. Shurpa is a fairly thick dish, so it is not advisable to overfill it. See how much has boiled away, if it’s 1 liter, then add 0.75 ml, if it’s 2 liters. then you need to add 1.750 ml.

8. Let it boil and turn down the heat. The broth should not boil, just boil until it gurgles a little. This will allow us to achieve a clear broth.

9. During this time, coarsely chop the vegetables, potatoes into 4-6 pieces, carrots and peppers are also larger. Vegetables should be cooked, not mushy.

10. After 40 minutes, try the peas, they should be ready. Add carrots and potatoes when the peas are completely ready. Also at this time add a piece of red hot pepper and cumin (cumin), and a sprig of rosemary. Then we add salt and do not close the lid, we control the boiling.

11. Scald the tomatoes with boiling water, remove the skin from them, and also chop them coarsely. After 10 minutes, after the potatoes and carrots, add tomatoes and bell peppers to the shurpa. If the tomatoes are not red and hard, then they should be placed along with the potatoes. Or you can do without tomatoes and put

12. We take out the meat, remove the bone, cut the meat into portions, and put it back into the pan.

13. Cook for another 20 minutes, add all the remaining chopped herbs, bay leaf and ground black pepper. Let's taste the salt.

14. After 7-10 minutes, turn off the gas, close the lid and let our dish rest. During this time, chop the green onions.

15. Pour the shurpa into deep plates and sprinkle with green onions. It is better not to use sour cream and mayonnaise. There is no point in mixing in unnecessary flavors. Best served with lavash.

It turned out to be nutritious and tasty, and very healthy. Please note, only from natural products, without adding oil. This is how shurpa is prepared in Samarkand.

P.S. When you cook it, do it with soul and mood. For those who will eat this dish with you today, let it be not only food, but also a kind of “medicine”.

Bon appetit!

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