A rich, thick soup on a strong meat broth called shurpa or chorpa is the recognized king of the national Uzbek cuisine, which combines both a hot first course and a full-fledged side dish. Each region has its own, original recipe for the dish. The main thing that unites all the options is an excellent result, because real shurpa is prepared from a large amount of meat, vegetables, herbs and spicy spices. So, it simply cannot be tasteless.

If you don’t know how to cook lamb shurpa, keep in mind that this is an oriental dish, it does not endure 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, the household will definitely appreciate the effort spent and enjoy your culinary masterpiece with pleasure.

Let's say right away that shurpa is by no means dietary food. Of course, you can take poultry meat or lean beef, but the classic shurpa recipe includes fatty lamb, better on the bone. Also, true chorpa is impossible without fresh, ripe vegetables, ideally from your own garden.

So, everything is in order.

For four servings you will need:

• lamb ribs - 600 g;
• "meaty" tomatoes - 4 pcs.;
• onion (preferably red - it is more juicy) - 5 large heads;
• 2 medium carrots;
• 5 potatoes;
• kalgan (Uzbek turnip) - optional;
• bell pepper - 3 - 4 pcs.;
• frying oil - a couple of tablespoons;
• seasonings - ground black pepper, peppercorns, coriander, dried basil;
• fresh greens;
• salt;
• water - 3 l.

Cooking method:

1. Lamb has a rather specific smell, so it is important to choose good quality meat, and thoroughly rinse the ribs under running water before cooking.
2. Cut along the bone with a sharp knife, chopping if necessary to obtain medium-sized pieces.
3. Transfer the cut meat to a saucepan and fill with clean filtered water.
4. When you wait for the boil, carefully collect and remove the resulting foam.
5. Turn the heat down to medium, season with salt and cook until the water just bubbles up on the surface. Only in this way will you get a light and transparent broth.
6. While the water is boiling, you need to prepare the vegetables. Cut the tomatoes into large slices, pepper (peeled from the core) - lengthwise, potatoes and turnips - into cubes, and carrots into cubes.
7. After about 1.5 hours, when the meat will easily move away from the bone, you need to get the ribs and disassemble. Remove the bones, and return the pulp to the pan.
8. Together with lamb we put all the vegetables in this order: first galangal, then carrots, 5-7 minutes after boiling - pepper strips, chopped tomatoes and, at the very end, potatoes.
9. Onion cut into thin half rings and fry in vegetable oil.
10. Put in a saucepan with soup, add spices and simmer over low heat for another 8-10 minutes.
11. Season hot shurpa with fresh herbs, farm sour cream and you can taste it.

Advice. Let the soup rest for a bit before serving. This will make it even more fragrant.

How to cook Uzbek lamb shurpa in a cauldron

The original recipe, according to which shurpa was prepared in villages, does not provide for any other utensils, except for a thick-walled heavy cauldron. So if you're looking for authentic authenticity, put aside all your fancy non-stick pots and find a real cast iron pot with a lid. It is in it that the soup will acquire the very taste and aroma that made this dish so famous and loved by the people.

Products:

• fatty piece of lamb - at least half a kilogram;
• fat for frying - in the original you need to take tail fat, but you can use any oil, but not refined;
• vegetables - bell peppers, carrots, onions, potatoes, tomatoes. Each 3 - 4 pieces;
• spices (zira, coriander) - one teaspoon without top;
• salt and herbs (dill, tarragon, cilantro, parsley);
• water - 2.5-3 liters.

Cooking method:

1. Rinse the lamb and fry in a cauldron in a large amount of fat, until the pink tint disappears completely.
2. Add a lot of onions, large pieces of carrots, strips of bell peppers and tomatoes, cut into 2 - 4 parts (depending on size).
3. Stir with a spatula and, when everything is well fried, pour in clean water, salt, close the lid and simmer on a very low flame until the meat is ready.
4. After the required time has passed (this will take 45 - 50 minutes), throw the potato cubes and spices into the broth.
5. Extinguish everything together for another quarter of an hour.
6. Shurpa in a cauldron is ready.

Note! Shurpa must be consumed hot. Don't wait for the soup to cool, as the fat can rise to the surface and solidify, reducing the flavor of the dish.

Shurpa from lamb on a fire

Uzbek soup is one of the most common dishes that are usually cooked outdoors. It successfully competes with the usual barbecue, since the taste of lamb shurpa at the stake is simply incomparable. Boiled in a camping pot, in the fresh air, hearty shurpa perfectly satisfies hunger, pacifies and gives a good mood to everyone present.

The recipe is designed for a large company, so the ingredients are listed in increased proportions:

• meat - 1.5 kg;
• potatoes (it is better to take small tubers so that you can throw them whole) - 1 kg;
• onion - 5 pcs.;
• garlic - 4 - 5 cloves;
• tomato - 5 large;
• carrots - 4 pcs.;
• frying fat;
• tomato paste (at least 25% concentration) - 100 g;
• greens tied in bunches;
• pepper, cumin, hops - suneli or other spices to your taste;
• sugar - an incomplete tablespoon;
• salt.

Cooking method:

1. Pour oil or fat into a pot, heat over a fire until bubbles appear, and fry the meat cut into large pieces.
2. Peel the vegetables - involve everyone present at the picnic in this action, because together it’s more fun not only to relax, but also to work.
3. Cut everything arbitrarily, in large pieces, except for the onion - it needs to be chopped into thin half rings. Garlic is also not touched yet, it is placed at the very end.
4. Add vegetables, tomato paste, sugar to the meat and mix gently. Simmer a little, without covering anything.
5. Pour water into the pot and let it boil. Skim off the foam if it appears.
6. Salt, pepper and cook over a fire for about an hour after boiling.
7. 15 minutes before readiness, season with spices and finely chopped garlic. Dip bunches of greens into the shurpa and let it boil.
8. Before removing from the heat, you need to get the boiled greens, she has already given her entire “bouquet” to the soup, and sprinkle each serving with fresh green onions, dill and cilantro.

Advice! At the very beginning, set aside one tomato. When the shurpa is cooked, cut it into thin plates and add it to the plate along with the greens - the look of the soup will become more colorful and the taste more tender.

Cooking in a multicooker

In the home version of shurpa in a slow cooker, it is allowed to use any type of meat - pork, beef or chicken.

The remaining components of the dish do not differ from the classic composition:

• meat parts - 600 g;
• 5 potato tubers;
• 2 carrots;
• sweet pepper - 2 pcs.;
• tomatoes - 3 pcs.;
• ground pepper, bay leaf, salt.

Cooking method:

1. Wash the meat, chop into large pieces, place in a multicooker container.
2. Wash, peel and cut vegetables. Combine with meat.
3. Pour the contents with water up to 2/3 capacity, salt, pepper, add lavrushka.
4. Cook shurpa in the "Stew" mode - in this case, the soup will languish, resulting in a thicker and richer one. The time depends on the type of meat - chicken should be cooked for 40 - 50 minutes, pork - one hour, beef and lamb - at least 1.5 hours.
5. After the beep about the end of the program, remove the bowl and let the dish stand with the lid closed.

Advice! For a better taste, after the end of the “Extinguishing”, you can not get the shurpa, but turn on the “Heating” function for 15 minutes. But this is not necessary, the soup will turn out delicious anyway.

With vegetables and chickpeas

Nokhat shurpa is a type of shurpa that differs from other recipes in that it contains chickpeas. To make the “Turkish peas” soft and boiled, it must be soaked in water. It is better to do this at least 10 - 12 hours in advance or overnight.

For shurpa with chickpeas, prepare:

• 1 cup dry chickpeas;
• meat (mutton pulp) - about 0.5 kg;
• carrots - 2 pcs.;
• potatoes - 300 g;
• onion - 2 pcs.;
• garlic - 3 cloves;
• turnip (or replace with a small white cabbage) - 1 medium;
• cilantro, basil, dill, ground red and black pepper, laurel;
• salt;
• water you need to take 3.5 - 4 liters.

Cooking method:

1. Rinse the chickpeas soaked ahead of time in water and put them in a cauldron or saucepan.
2. We also send large pieces of lamb there.
3. Pour in water, bring to a boil and remove the foam.
4. Salt and wait until the meat is cooked. For more fragrance, boil the broth along with the whole onion, which then needs to be removed.
5. 30 minutes before the end, add coarsely chopped carrots, turnips and potatoes. If you use cabbage instead of turnips, chop it into strips.
6. Before turning off the fire, sprinkle chopped herbs on top.
7. Let it brew and start eating.

There is a whole ritual of eating shurpa - pieces of meat, vegetables and chickpeas caught with a slotted spoon are laid out on a flat plate, and a clear broth is poured into a large bowl. It is this method that is considered generally accepted in the East, and therefore the most correct.

Now you will find out the best Uzbek lamb shurpa recipes. Cook with pleasure and peace to your home!

Lamb shurpa, a classic recipe with a photo at home

Lamb shurpa is a delicious meat soup with vegetables in a fatty, rich broth. Its name comes from the Arabic "shorba" or the Turkic "chorba", that is, soup. Shurpa is one of the most common dishes in the Muslim East. A little later, the recipe migrated to Central Asian cuisine, to the Balkans and Moldova. This is a thick soup with lots of fresh vegetables that undergo minimal heat treatment. Avicenna also recommended eating shurpa as a remedy for many ailments. To this day in Uzbekistan, colds are treated with shurpa, adding various spices, spices and herbs to it. The benefits of the soup are explained by the concentrated hot meat broth with vegetables.
There are so many recipes for lamb shurpa! This soup is cooked in ovens, on a fire, in an oven. But how does the oriental classic shurpa differ from any other meat soup with the same lamb or beef? Firstly, all the ingredients for shurpa are cut very large. Secondly, the broth is cooked on pre-fried fatty meat, so the soup is very high in calories. Thirdly, the soup must be sour (in one of the translations, “shurpa” means “sour”). The classic recipe calls for fresh tomatoes, but sometimes fruits like quince or plums are used. In addition, various spices for an amateur can be added to the shurpa: zira, cilantro or coriander, red pepper, etc. But do not mix several spices at once, so as not to clog the taste of lamb and vegetables. To enhance the medicinal properties, hot pepper is added, but it is not cut, but put into the broth as a whole during cooking, and then removed.

Lamb is perhaps the most beloved meat of all Muslims. This meat is very healthy, environmentally friendly, fragrant and tasty. But there are options with beef meat (we will look at the beef shurpa recipe a little later), and even with poultry meat (for example, duck). The meat is used on the bone. The bone will make the broth more rich, but in the soup it is more pleasant to feel meat without bones. In general, the preparation of shurpa is a creative process. We will cook soup according to a simple classic recipe - with lamb and coarsely chopped vegetables. At home, shurpa is prepared for about 1-1.5 hours. This dish is cooked for a large company or family. I offer you a recipe with a photo for convenience and viewing pleasure.

Ingredients (for a 3L pot):

• 700 g lamb on the bone;
• 0.5 kg of potatoes;
• 1 large bell pepper;
• 1 large onion;
• 2-3 medium tomatoes;
• 1 tbsp tomato paste;
• dill or parsley;
• 3 cloves of garlic;
• 2 bay leaves;
• salt, pepper to taste;
• mutton tail fat or a little vegetable oil for frying;
• 2 l. water;
• red pepper (optional)

Lamb shurpa recipe at home

1. We start our step-by-step recipe with lamb. We wash the meat on the bone and blot excess moisture with napkins. It is better to take a leg of lamb, but ribs, neck or brisket are also suitable. For soup, pieces of meat are taken, which contain a lot of connective tissue. The Uzbek recipe uses lamb, but if it is not available, beef meat is fine.

2. Fry the meat pieces in a saucepan (a saucepan or a saucepan with a special non-stick coating, but not enameled) in vegetable oil until a slightly browned crust on both sides. And so that the crust grabs quickly, and at the same time the meat juice does not have time to stand out (the finished meat should be juicy and soft), fry over high or medium-high heat.

A little secret: so that the vegetable oil splashes less, when we lower the pieces of meat into the pan, sprinkle a little salt on the oil.

3. Now carefully pour cold water into the pan. Water for shurpa should be soft and clean. Take mineral non-carbonated water or pass ordinary water through a filter.

4. Boil the lamb until tender. To make the water boil faster, put the pan on a large fire, and then reduce it. Cook the meat at a slow boil, so the broth will remain transparent. Don't salt the broth! Salt will be added later, in the soup. Carefully remove the foam on the surface with a slotted spoon so that not a single particle mixes with the broth.

5. Cooking lamb takes an average of 30 minutes, but the cooking time depends on the age of the meat. It is better to try a piece to make sure it is ready. In the classic recipe, in the finished soup, the meat remains on the bone (although it is initially chopped into portions). But if you do not like to get the bones out of the soup, you can remove them. We take out the cooked meat from the broth, transfer it to a bowl and cool. It is better to cover it with a lid so that it does not wind.

6. While the meat is cooking, coarsely chop the carrots. So she will give the soup a maximum of flavor and nutrients. The width of the circle is approximately 5-6 mm. It is important to put the carrots in the soup as early as possible so that they have time to cook, so we transfer them to the broth first.

7. We also cut the potatoes coarsely (I cut them into 2 parts). If the tubers are small, you can put them whole in the shurpa.

8. Add potatoes to the shurpa broth.

9. Separate the cooled meat from the bone and also chop coarsely.

10. We lower the chopped meat back into the soup.

11. Cut the onion thickly into quarters of the rings. To keep your eyes from watering when cutting, soak the knife in cold water. Another way is to chew something while peeling and cutting. Ordinary onions can be replaced with red.

12. Immerse the onion in the pan. Boil everything until the potatoes are half cooked.

13. In the meantime, shurpa is being cooked, we clean the bell pepper from sharp seeds and white fibers. Cut into large pieces, like other vegetables. The appearance of the pepper is not so important, the main thing is its aroma.

14. Remove the fastening of the stem from the tomato, cut it. It is not necessary to remove the skin.

15. We send tomatoes and peppers to the soup.

16. How to cook not just a rich, but also a beautiful color broth? Just add tomato paste to it.

17. Salt and pepper, add bay leaf. Pepper take black peas. You can grind it yourself or take a ready-ground one. Since shurpa is a medicinal soup, the presence of spices in it is welcome. If desired, add coriander or fresh cilantro, basil, cumin and other seasonings to our soup. It would be very appropriate to add a whole pod of red pepper (just remember to get it out later so that there are no surprises).

18. Finely chop the garlic and herbs. Some recipes suggest putting whole cloves of garlic in the soup, but in this form it dissolves in the soup, giving it a magical aroma.

19. All the vegetables in the shurpa are cooked.

20. Turn off the fire, then add greens and garlic. Cover with a lid and let the soup brew for 20 minutes, so that it cools down a bit and becomes even richer.

21. Appetizing and nutritious lamb shurpa according to the classic recipe is ready. Bon appetit!

Shurpa is a very popular dish in Uzbekistan. They cook it both at home and in all cafes and restaurants, even in large ones, even in the smallest ones. And everywhere it is not just tasty, but very tasty! And it is no coincidence that at all large celebrations, for example weddings, this thick, rich soup is always served as the first course.

This dish is loved because it is prepared quite simply, 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 if you eat only it at dinner, you won’t want to eat the 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 a dinner, but also as a remedy. Yes, yes, don't be surprised! As soon as someone in the house began to cough, they immediately went to the market for lamb, all other ingredients were always available. And they cooked shurpa. She not only eliminated a slight indisposition, 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 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 yourself will understand what I'm talking about.

Uzbek shurpa from lamb and vegetables according to the classic recipe

We will need (for 5 servings):

• lamb (ribs and pulp) - 600 gr
• onion - 1 pc (300 gr)
• carrots - 1 pc (200 gr)
• tomato - 1 pc (150 gr)
• bell pepper - 1 pc (100 gr)
• potatoes - 2-3 pieces (300 gr)
• turnip - 1 pc (optional) (200 gr)
• hot pepper - to taste
• spices - zira, ground coriander, basil, paprika - 1 teaspoon (or just a pinch)
• salt, ground black pepper - to taste

Cooking:

1. When buying lamb, try to get fresh, not winded meat. Sometimes in the meat department you can see how lamb ribs are on the display in the refrigerator so winded that there will be no sense in cooking such meat. 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. Put the meat in a cauldron or a saucepan with a thick bottom and pour cold water over it. Put on fire and bring to a boil. During boiling, do not forget to remove the foam.

There are different meats, from one there is a lot of dark foam, from the other 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, put the meat and bring to a boil. Remove the foam again, it will be quite a bit. And cook the meat as usual.

If you bought fresh lamb, and when cooking, not a lot of foam is formed and it is not too dark, then let the meat boil for 10 minutes (remove 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 meat for 1 hour. Do not try to let it boil very strongly. In this case, we can get a cloudy broth, besides, the water will quickly boil away, and you will have to add it. What not to do! Try to calculate the amount of liquid at the very beginning, and do not add more water. But if it didn’t work out, then add only boiled hot water!

4. During this time, we clean and cut the onion into very thin half rings. We clean 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 should 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 also saturated with vegetable flavor!

5. When they lived in Uzbekistan, they bought turnips specifically for cooking, 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 turns out well. But if there is no turnip, then nothing terrible will happen without it. If I cook this dish, then I don’t run specifically in search of turnips. There is - I put it, no - no, and there is no trial!

6. Bulgarian pepper cut into 4-6 parts with feathers, or rings.

7. Cut out the stalk from the tomato and make a cross-shaped incision in the upper part.

8. How to lay vegetables? After an hour of cooking meat, put chopped onions, turnips, if any. We dip the whole tomato into the broth, after a couple of minutes we take it out and remove the skin. Then again we lower it into the broth, also entirely.

Sometimes fat tail fat is added to shurpa. It gives the very useful broth that relieves colds. If you are lucky enough to buy some fat tail fat with lamb, store it in the freezer and add a little to meat dishes, even if you are cooking beef.

All fat is digested, becomes invisible, and everything you cook with it will be incredibly tasty and healthy. If you have such a luxury, then take a little, 30 grams, finely chop, and send it to the broth along with vegetables.

9. Cook vegetables and meat until the meat is fully cooked. It should easily separate from the bone.

10. Once this has happened, add all the remaining vegetables, namely potatoes, carrots and bell peppers. And also add a small hot pod of hot red pepper, or cut off only a piece. But you need to add at least a little for taste and aroma. Do not be afraid the taste of shurpa will not be bitter.

Just remember to remove it after cooking. Not that someone will get such happiness!

When cooking broths with vegetables, do not completely close the lid of the pan. Also, do not allow the contents to boil strongly. The taste of vegetables in this case is lost, and the broth becomes cloudy and not tasty!

Therefore, we reduce the fire to a minimum so that the contents only gurgle slightly. We cover with a lid, but leave an impressive gap.

11. Together with the second batch of vegetables, add all the spices, you can take a pinch of all. You feel what aroma has gone - this is zira! Uzbek cuisine is unthinkable without it!

12. As soon as the broth with vegetables boils, salt to taste. Don't salt too much at once. It is better to salt a little more afterwards than to let it turn out to be oversalted.

13. Cook the soup now until the vegetables are fully cooked. Try not to overcook them! Do not forget to add ground black pepper 5 minutes before cooking. Once cooked, immediately turn off the fire.

14. Now you can cover the lid completely and let it stand for 10-15 minutes so that it rests and is even better saturated with taste.

15. Serve it in a deep bowl with fresh herbs - dill, parsley and green onions. Cut it into smaller pieces and sprinkle the soup on top. The soup becomes thick.

Well, now it remains to enjoy the taste! And take my word for it - it will be just an unforgettable feeling, right from the very first spoon! You don't even have to try to try it. Here, only one aroma is ready to strike on the spot, and along with the taste - it's impossible to describe in words!

It remains only to add that in the summer you can add fresh sour apples to such a soup, and in the fall you can replace potatoes with quince. Of course, quince is now an expensive pleasure for us, but on this occasion, one quince can be bought. It's worth it! In addition, the soup will turn out without potatoes more dietary, light and fragrant.

The following recipe is no less popular in Uzbekistan than the first one. And they cook according to it no less than in the first version. And the main difference is. that such an option is being prepared with chickpeas.

Uzbek soup with vegetables and chickpeas

We will need (for 7 servings):

• lamb with bones - 800 gr -1 kg (ribs or hip part)
• tail fat (if any) - 30-50 gr
• chickpeas -200-250 gr
• onion - 500 gr
• carrots - 200 gr
• tomatoes - 250 gr
• bell pepper - 250 gr
• potatoes -300 gr
• zira, coriander - 0.5 tsp each
• vegetable oil - 4 tbsp. spoons
• fresh herbs - for sprinkling

Cooking:

1. Chickpeas should be sorted out, washed thoroughly and soaked in warm water for at least 12 hours, and preferably for a day. 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 into 7-8 pieces, it will turn out quite large.

3. Peel and cut the onion into very thin half rings.

4. Carrots, bell pepper cut into cubes. We will cut all the vegetables into 1x1 cm cubes so that they are the same size as the peas

5. On tomatoes, make a cross-shaped incision on top and pour boiling water for 2-3 minutes. Then drain the water and peel the tomato. Cut it into the same small cubes.

6. In a cauldron, heat the vegetable oil to a bluish haze 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 reddened, 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 lower 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 fat tail fat cut into small cubes, if any. Let's boil. After that, the fire must be reduced to the smallest.

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 become soft. Cook over low heat, but make sure that the boil is present.

13. Cut the potatoes into 1x1 cm cubes and add to the broth. Salt to taste, do not forget to add spices. Cook for 15-20 minutes until potatoes are cooked. 5 minutes before cooking, do not forget to pepper to taste. You can also put a bay leaf.

14. Then tightly close the lid and leave the rich soup to rest, soak up the juices and gain strength.

15. Then we pour it into deep plates, in Uzbekistan they are called - braid. Sprinkle with chopped herbs and enjoy the taste.

And the taste of such a shurpa is also quite special - rich, rich, the soup turns out to be appetizing, satisfying and nutritious. With this, you definitely won’t want any second dish. It should be recalled that if you added fat tail fat, then you will no longer find it in the soup. He boiled it all into a broth, and filled it with taste and usefulness.

Shurpa in Uzbek with vegetables and chickpeas - recipe number 2

Sometimes, for a change, I combine the two previous recipes into one, and I get a new taste, and no less tasty shurpa. The advantage of this recipe is that the meat is not fried in it and it requires less oil to cook. That is, the recipe is both nutritious and satisfying, with a minimum amount of oil.

Of course, if there is fat tail fat, then it should be added a little. We do not forget about its therapeutic and preventive effect.

We will need (for 5-6 servings):

• lamb meat on the bones - 600 gr
• fat tail fat -30 gr (if any)
• chickpeas - 200 gr (about 1 cup)
• onion - 1 pc.
• carrots - 1 pc.
• tomato - 1 pc.
• bell pepper - 1 pc.
• hot red pepper - pod (small)
• potatoes -2-3 pieces
• spices - zira, coriander
• salt, pepper - to taste
• vegetable oil - 3 tbsp. spoons

Cooking:

1. Rinse and soak the peas in plenty of warm water, if you take a glass of peas, then pour four glasses of water. Peas should be soaked for at least 12 hours, and preferably 24 hours. During this time, it will greatly increase in volume. Let it not scare you. The soup should turn out so that there is literally a spoon in it.

2. Rinse the lamb, pour cold water over it and put on fire. As mentioned above, try to get fresh or chilled lamb. From strongly winded, and it is not clear how frozen lamb, delicious shurpa will not work.

We buy every autumn a whole ram, fresh. We ourselves cut it into portioned pieces, and then cook and cook from it until spring. After all, it is known that real, or, or is best cooked from lamb.

And it is very convenient for me to buy a whole sheep, firstly, I freeze it myself, and I know for sure that my meat is frozen fresh. Secondly, I immediately cook the minced meat, put the ribs separately in bags, separately the pulp.

Many people think that lamb meat has a specific smell and refuse to buy it, let alone cook it. Let me disagree with these people. If the meat is fresh, or properly frozen, it does not have an unpleasant odor.

Sorry to deviate from the topic, but choosing the right product is always the key to the success of the dish as a whole! Therefore, this information, I think, will be very useful to someone.

3. And so they set the meat to boil. Foam will appear, it must be removed. After it boils, reduce the heat and let it simmer for 2-3 minutes. Then take out the meat and drain the water, rinse the pan from the foam coating and pour water again, about 2.5 - 3 liters. Put the meat into the pot.

4. Put the pan back on the fire, bring to a boil over high heat. If foam appears, it will also need to be removed. Although it will already be quite a bit, and the broth will already be light.

As soon as it boils, reduce the fire to a minimum. Cook for an hour.

5. Shortly before this, you need to prepare all the vegetables. Onion cut into thin half rings, or small cubes. In Uzbekistan, slicing onions in the form of half rings is usually always used.

6. Make a cross-shaped incision 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 I use my small ones. Although small, but their own, grown without any chemistry.

I do not remove the skin from them, but simply cut them into 4 parts.

7. We put a small cauldron on the fire, you can also use a frying pan. Pour vegetable oil, warm a little and put the onion in it, fry lightly. It is not necessary to bring it to a brown color, the onion should become rather translucent. And you don't need a big fire to do it.

Fry everything together for 4-5 minutes. If there is tail fat, cut it into small cubes. And put the roast and fat in the meat broth. We also send washed peas there.

9. Cook the meat to such a state until it begins to freely move away from the bone. Peas should also be completely ready.

But we don't remove the bones yet. And just add carrots, potatoes and bell peppers, peeled and cut into fairly large pieces.

It is allowed to add vegetables both as a whole and cut into two parts, especially if they are young and not yet very large.

10. Put a pod of red hot pepper. I have small pods, although very sharp, and I put them in 2 pieces. Our peppers grow 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.

Do not be afraid to put pepper, the soup will not be very spicy. Most importantly, do not forget to remove it later. He will give all his taste and aroma to the broth and will no longer be needed.

11. We will also add spices, it will be enough to put them in one or two whispers. In this case, Zira can be rubbed in the palms. The scent will be just amazing. Coriander should be ground. Salt should also be done now, but we will pepper it at the very end, 5 minutes before it is ready.

12. If the meat was not on the ribs, as I have today, then we take it out and clean it from the bones. Cut it into pieces and send it back to the pan. 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 leave an impressive gap so that the steam can safely escape.

14. Cook until the vegetables are fully cooked, but do not digest them in order to preserve the taste. Pepper 5 minutes before full readiness, you can also add a bay leaf.

15. Turn off the fire 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 on the table.

I must say that all three recipes are incredibly tasty. And therefore, you will not be mistaken if you choose any of them. There is no such thing that one recipe is tastier and the other is not - feel free to choose any!

Video on how to cook shurpa at home

Recently, dishes of Uzbek cuisine have become more and more popular. I can tell from those comments. which I receive. People are cooking, different, and writing rave reviews. They are happy that they succeed and they are also surprised by the taste of the prepared dishes.

Shurpa is no less tasty than all these listed dishes, and therefore I decided to write this article. We also made a special video for her. So that everyone can see that there is nothing complicated in cooking.

This is our homemade recipe, according to which I have been preparing Uzbek soup since the time 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 here, vegetables and meat are not fried, and everything is cooked in its own juice on lamb meat broth. The soup is nutritious, appetizing and partly even medicinal.

If someone catches a cold in our house, I cook this soup. And it helps, not to cure, of course, but to relieve the symptoms and alleviate the patient's condition. Try!!!

In conclusion, I also want to say where you can buy chickpeas. Well, firstly, it is sold in any large supermarket, in packs of 450 - 500 gr. For example, you can buy such chic large peas from Turkey. The only drawback is that it is not very cheap.

But if you don’t cook chickpeas so often, then you can spend money on such an occasion.

I cook quite often, I add chickpeas to pilaf, I often cook this dish, I recently 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 do not have it on sale, I order 2-3 kg, and they bring it to me from the wholesale vegetable market. It turns out about two times cheaper than buying in a supermarket.

It is certainly not as big as in the store. But when soaking, it will increase in size by 2-3 times and will already be quite large.

So, in order to find peas for sale, there should be no problems. And it remains only to take and cook a delicious shurpa.

Follow the recipe step by step and you will be fine. And do not look that so much has been written. I just tried to describe all the nuances in great detail so that everything will certainly work out for you.

In fact, everything is not easy to prepare, but very simple. Maybe a long time! But don't let that worry you. While shurpa is being cooked, you can do a bunch of different things, or do whatever you want. You are engaged in extraneous matters, and in the meantime, the most delicious soup is being cooked slowly for itself, but it is gaining taste and aroma, as well as any usefulness.

So cook and eat healthy!

And if you liked the recipes, then take note of them, and also share them on social networks, social buttons. networks are located at the top and bottom of the article.

If you have any questions or wishes, or just want to say "Thank you!", then write in the comments. It always makes me very happy! In addition, I will know that the recipes were useful for you!

The cuisine of the Caucasus is dominated by a variety of simple first courses. They came to our diet from the distant past, when shepherds wandering behind herds did not have the opportunity to cook on the stove and all dishes were cooked on the fire, as well as shish kebab. There are many recipes for making shurpa, as many peoples inhabit the Caucasus and Central Asia, and each of them considers shurpa a national dish. This is a very easy-to-prepare soup made from rich meat broth, vegetables, herbs and spices. A feature of shurpa is that the vegetables do not need to be cut, but put whole into the broth. When buying vegetables at the market, choose small vegetables. But, each housewife cooks shurpa according to her own special recipe. To prepare the broth, you can take lamb from meat, ideally goat meat and preferably on the bones, but you can also make broth from beef. To prepare shurpa for a 5 liter pan, we need: 1.3 kg of young goat meat, preferably on the bones or the same amount of veal 4 small carrots 6 potatoes 1 bell pepper 3 small tomatoes 3 heads of onion herbs: cilantro, basil, green onions, dill. 1 dessert spoon of a mixture of spices for shurpa First, cut the meat into large pieces, and cut the vegetables in half. We cook the meat broth by throwing onions and carrots and a lot of basil into the pan. When the meat is almost ready, we remove the carrots and boiled onions and basil from the pan, they will no longer be useful to us. Put chopped onions, carrots and 1/2 teaspoon of spices for shurpa into the broth, cook for 15-20 minutes, then add tomatoes and after 5-10 minutes potatoes. When the potatoes are cooked, add the bell pepper, herbs and the rest of the spices. Cook the shurpa for another 10 minutes over low heat and remove it from the heat, cover the pan with a lid and let it brew for 15 minutes. Shurpa is a very popular and favorite dish in Uzbek, Dagestan and Tajik cuisines. This is an amazingly delicious rich soup, saturated with the aromas of oriental spices: fragrant cumin, spicy coriander, cooked in a strong meat broth with vegetables, perfectly nourishing the body and warming the soul. Shurpa will always find a worthy place! Shurpa is given to convalescent patients who need to gain strength. It is no coincidence that Abu Ali Ibn-Sin - Shurpa mentioned in his Canon of Medical Science, as a medicine that most quickly and easily restores strength after a serious illness. According to Avicenna's definitions, the main components of shurpa - lamb meat - warms, and onions thin the blood and juices in the body, contribute to the speedy delivery of nutrients to each frozen bone of our body. They give shurpa from the brisket of a black male sheep and women in labor who have poor milk secretion. In a word, a worthwhile dish! It would not be worthwhile, it would hardly have come through a millennium to the present day. Our blend of spices is selected in such a way that the taste of this oriental dish becomes impeccable and only reveals and emphasizes the delicious flavors of the East.

Compound: coriander, paprika, savory, zira, basil, tomatoes, turmeric, tender curry, hops - suneli, onion, garlic, red pepper, green pepper, black pepper, allspice, dill, parsley, parsnip root

Wholesale price: 175.00 UAH behind kg.(from 1 kg.)
price per 100 gr.: 35.00 UAH
price for 200 gr.: 63.00 UAH

Manufacturer: NataSpices

Hearty, hot and fragrant shurpa soup made from vegetables and beef is what you need for a wonderful lunch!

Shurpa from beef is rich, thick and rich in taste.

• Beef - 1 kg
• Bulb onion (Medium) - 2 pcs
• Bulgarian pepper (Medium) - 2 pcs
• Tomato (Can be replaced with tomato paste.) - 4 pcs
• Cilantro - 2 bunch.
• Garlic - 5 tooth.

Wash and cut the beef flesh into large pieces. We put the pieces of beef in a saucepan and fill it with cold water, put it on the stove. We remove the foam from the meat. Close the lid, cook for 1.5 hours on low heat.

Cut the onion and bell pepper into small cubes. When the meat is separated from the bones, lay the chopped vegetables to them.

Three tomatoes on a grater and add to boil in the soup.

When the contents of the pan boil, add salt, pepper, garlic to taste. Reduce the heat, cover halfway with a lid and leave to cook for 30 minutes. At the very end, add finely chopped greens.

Beef shurpa is ready! Bon appetit!

Recipe 2: Uzbek beef shurpa (step by step photos)

If you wish, add some dried fruits to the main ingredient list: prunes, dried apples or dried apricots. This will make your soup even more interesting in terms of flavor and aroma. Alternatively, you can use pre-cooked vegetable broth instead of regular water to boil the meat broth.

• Beef 350-400 g
• Water (purified boiled) 2 l
• Potatoes 400-500 g
• Onion 1 pc.
• Carrots 1-2 pcs.
• Tomato 1 pc.

Additionally:

• 50 ml of tomato paste;
• 25 ml sunflower oil;
• 7 g black ground pepper;
• 7 g coriander;
• 6 g of zira;
• 2 - 3 cloves of garlic;
• 25 g dried herbs (cilantro, parsley, dill).

We clean the onion and cut into rings or half rings.

We remove the skin from the carrot, cut it into large cubes.

We clean the potatoes, wash and cut into four or five parts.

We thoroughly wash the meat, get rid of excess fat and tendons.

After that, cut it into fairly large portioned pieces.

Cut the tomato in half and cut into slices or three on a coarse grater.

Cut the garlic into slices or grind in a blender.

Put the meat in a saucepan and pour boiled water.

We put the dishes on a strong fire and bring the liquid to a boil.

Remove any foam with a slotted spoon, then reduce heat to medium-low.

Cook the broth until the meat can be easily pierced with a knife.

After that, remove it from the heat and filter through a fine sieve. Allow the meat to cool slightly, then return it to the strained broth. Put the pot back on the stove and bring the soup to a low boil.

We spread the potatoes and let it boil until tender.

Pour the sunflower oil into the pan, add the prepared onion.

We place the dishes on medium heat for about three minutes.

After that, mix the onion mass and add chopped carrots to it.

Cover the pan with a lid and simmer the mass for about seven minutes.

We check the carrots for softness, then add the tomatoes to the pan.

Simmer the frying a little more, pour in the tomato paste and mix the mass well.

Add one ladle of meat broth and heat, stirring, for another three to four minutes.

Immediately after this, pour the prepared frying into the soup. Bring the broth to a moderate boil, add the prepared garlic. We pepper and salt our brew, pour in the remaining seasonings and dried herbs.

We close the pan with a lid and cook our shurpa for about five to seven minutes.

After turning off the stove, let the soup brew a little. That's all, your amazingly delicious beef shurpa is completely ready!

Recipe 3: homemade beef shurpa

• Beef on the bone - 1000 gr. (meat should be a lot)
• Potatoes - 6 pcs. (medium size)
• Carrot - 1 pc.
• Onion - 2 pcs.
• Tomatoes - 3 pcs.
• Bulgarian pepper - 1 pc.
• Greens - 1 bunch
• Salt to taste
• Black ground pepper to taste
• Allspice and black peppercorns - 4-5 pcs.
• Bay leaf - 2-3 pcs.
• Garlic - 3 tooth
• Spices (zira, coriander, chili pepper) to taste

First you need to cook the broth because this is the longest stage of our preparation. Pour the meat on the bones with water and set to boil. After you remove all the foams and the broth boils, reduce to a minimum (so that it barely boils) and cook for about three hours.

During this time, the meat will be well cooked and will easily separate from the bone.

While the broth is cooking, you will have time to prepare all the other ingredients. The main feature in the preparation of vegetables for this soup is that the cutting is done in large pieces, some vegetables can be laid whole.

Chop the onion into large half rings. Carrots or large circles, or bars. Potatoes, if it is not large, can only be cut in half. Pour the vegetables into the simmering broth. Also at this stage, put the peppercorns.

After five minutes of boiling, put the pepper into the broth, cut into a large cube. After the soup boils again, reduce the heat so that the boil is weak - barely noticeable.

When the vegetables are almost ready, after about forty minutes, put the sliced ​​​​tomatoes into the pan. Salt, add cumin, about a teaspoon. Boil everything at a moderate boil for 10 - 15 minutes.

At the last stage, add chopped garlic and herbs, bay leaf, ground black pepper and other spices. Then sweat for five minutes, and leave on the switched off stove to infuse for another 10 - 15 minutes. The dish is ready, bon appetit!

When serving, sprinkle with additional fresh herbs, parsley and cilantro are well suited for this.

Recipe 4, step by step: beef shurpa soup in a cauldron

• beef meat 400-500 grams
• 3 large potatoes
• 1 eggplant
• 1 zucchini
• 2 carrots
• 1 sweet pepper
• 1 medium onion
• 8-10 medium tomatoes
• garlic 2 cloves
• greens: dill, parsley, cilantro
• vegetable oil 50 grams
• ground black pepper
• bay leaf 2 pieces

To begin with, we need a cauldron for cooking our beef shurpa. I have a 5 liter pot. We cut our meat into small pieces. Right in the cauldron we fry our meat with the addition of 50 grams of vegetable oil. Fry until golden brown with the addition of black ground pepper to taste.

While the meat is fried, peel and chop large onions, peppers, carrots. In no case do not grate carrots. Carrot cut into large oblong pieces. We prepare our tomatoes. We dip the tomatoes in boiling water, and then remove the skin from them. We cut our tomatoes into four parts, freeing them from the "ass". When our meat is fried, add coarsely chopped onion.

Add prepared sweet pepper, cut into large pieces. I took a large, red, "meaty" peppercorn. If you bought a pepper at the market, then before you throw the pepper into the shurpa, you need to try it. It is possible that he grew up next to hot pepper, and could be pollinated. Such a pepper will be bitter, I have come across this more than once. Do not be afraid that the pepper is coarsely chopped, it will still boil during cooking.

Add coarsely chopped carrots. Shurpa differs from other first courses precisely in large cuts of vegetables.

We add our tomatoes without skins and “ass”, cut into four parts. The skin will fall behind the tomato and curl into tubes if we do not remove it. We fill it all with water and continue to cook our beef shurpa. I did not add much water, only 1.5 liters. My cauldron is not large, only 5 liters, and there are a lot of products prepared.

We cook our shurpa for another 20 - 30 minutes. You can cook even until the carrots are ready, it is the longest to cook with us. In the meantime, our shurpa is being cooked, we are preparing our eggplant and zucchini. Peel the eggplant and chop it. We do the same with zucchini. My zucchini was young, so I didn’t peel it, I cut it along with the skin.

When our carrots are almost ready, we salt our shurpa, add chopped zucchini. I put in 1.5 teaspoons of salt. That was enough for me, but my wife added salt to herself in a plate.

Add peeled and chopped eggplant. While our vegetables are cooking, we will prepare our potatoes. To do this, we will clean and cut it into pieces. We try to make the pieces similar in size to our carrots, but this is optional.

Add our prepared potatoes. We add potatoes only when all our vegetables have already been cooked. While our potatoes are cooking, prepare the greens. Shurpa without herbs is not shurpa, so we take a small bunch of dill, a small bunch of parsley and a sprig of basil. All this is well washed and cut. Next, we clean our garlic and cut it too.

5 minutes before the readiness of our beef shurpa, we add chopped greens, garlic and two bay leaves. You can add more greens, as you like. Greens can also be added fresh to a plate with shurpa. This is who loves.

This is what our beef shurpa looks like. Shurpa turned out thick, rich and very tasty. Shurpa can be served with mayonnaise, or without mayonnaise.

Recipe 5, classic: beef shurpa soup

Shurpa classic is a thick rich soup, which is cooked mainly with meat, lots of vegetables, herbs and spices. Shurpa is quite fatty soup, but beef is also welcome. In addition to meat, shurpa is even cooked from fish, well, this is a completely different option. Also, fruits are sometimes used for cooking shurpa - apples, quince or plums, these fruits perfectly complement the soup and give it a special piquancy. Greens in shurpa are put to your taste, it can be cilantro, dill, parsley, basil, etc. So, let's go to the kitchen, prepare the whole set of products and cook a very tasty soup for dinner - shurpa.

• Water 1.2 l
• Beef 600 g
• Sweet green pepper 180 g
• Potatoes 360 g
• Carrot 100 g
• Bulb onion 90 g
• Garlic 2 cloves
• Dill to taste
• Tomato paste 1.5 tbsp
• Vegetable oil 60 ml
• Tomatoes 150 g
• Ground paprika 1 tsp
• Salt to taste
• Ground black pepper to taste

First, put a pot of water on the stove, let it come to a boil. Rinse the beef well under cool water, dry it, cut the meat into medium pieces. Peel the onion from the husk, cut into medium-sized cubes. In parallel, put a frying pan on the stove, heat it with vegetable oil. Put the prepared ingredients into the pan, fry for five minutes.

Then add the carrots - peel, rinse, coarsely chop into bars. The number of vegetables can be increased at your discretion. Cook carrots with onions and meat for a few more minutes.

Next, send the chopped sweet pepper into the pan. Peppers can be taken in different colors - at will. You can also add a little chili pepper, this option would be preferable for lovers of spicy.

Transfer the fried vegetables and meat to a saucepan.

Add large chunks of peeled potatoes. Potatoes, if desired, can also be fried in vegetable oil.

Then add chopped tomatoes and tomato paste.

Pour the water into the pan, which was first set to bring to a boil. Mix boiling water with vegetables and meat, add all the spices to your taste. Boil shurpa for an hour.

At the end, skip a couple of cloves of garlic on the press, add greens to taste.

Very tasty and fragrant. Bon appetit!

Recipe 6, simple: how to cook beef shurpa

Shurpa from beef, a recipe with a photo at home of a hearty and incredibly tasty first course. Shurpa is prepared on the basis of different meats, most often it is beef, veal or lamb, sometimes poultry - turkey, chicken.

Vegetables are cut very large, cooked together with meat, which is very convenient, as it does not require special attention from the hostess, despite the duration of cooking. So carefully watch how beef shurpa is prepared, the recipe with a photo at home is described below.

• beef (without bones) - 850 gr.;
• onions - 250 gr.;
• carrots - 300 gr.;
• potatoes - 300 gr.;
• cherry tomatoes - 250 gr.;
• parsley, cilantro - 100 gr.;
• bay leaf, suneli hops, salt, vegetable oil.

In a heavy-bottomed soup pot, heat refined vegetable oil. Add chopped onion, sauté until translucent, 5-6 minutes.

Cut the boneless beef into large cubes about 5 centimeters in size. The cores and films can be left, as in the process of long cooking, they will become soft.

We put the meat to the browned onion, quickly fry so that it is slightly covered with a crust.

Now add the carrot cut into large cubes, also fry it together with beef and onions.

We clean potatoes. Cut large tubers in half, leave small ones whole, add potatoes to the pan.

Put the whole cherry tomatoes into the soup. You can use ordinary tomatoes, cut them into 2-4 parts.

We boil 2 liters of water in a kettle, pour it into a saucepan so that boiling water completely covers all the products. Add salt to taste, 2-3 bay leaves, 2 teaspoons of suneli hops.

Bring to a boil, close tightly, make minimal heating. Cook for 2 hours, at the end we take out a piece of beef, try it, if the meat has become soft, then you can remove the dish from the stove and add greens.

Finely chop a large bunch of parsley and cilantro, put in a saucepan, close the lid tightly again, cover the beef shurpa with a towel. And leave for 30 minutes - 1 hour.

Serve hot, season with freshly ground black pepper. I hope you liked my recipe with a photo of beef shurpa at home and you will cook it for your family.

Recipe 7: rich beef shurpa (step by step)

Today we have not quite an ordinary shurpa, but with pre-fried vegetables and meat, and it turns out to be more rich and tasty. So, I imagine: beef shurpa, a recipe with a photo at home is attached step by step. It is advisable to cook this dish in a cauldron or thick-walled dishes so that it does not burn.

• Beef on the bone - 400-500 g;
• Onions - 3 pcs.;
• Carrots - 3 pcs.;
• Potatoes - 5 pcs.;
• Bulgarian pepper - 1 pc.;
• Eggplant - 1 pc;
• Tomatoes - 2 pcs.;
• Vegetable oil for frying;
• Salt to taste;
• Cold water - 2 l;
• Black ground pepper - ½ tsp;
• Red ground pepper - ¼ tsp;
• Coriander - ¼ tsp

Wash the meat well so that there are no small bones, dry it.

Pour vegetable oil into a cauldron, heat it up and start frying the meat until golden brown.

Peel the onion, cut into slices or half rings, as you like. Put to fry to the meat.

Prepare the carrots (peel and wash), cut one and a half carrots into a large piece, grate the remaining half. Add carrots to the onion when it turns golden. Don't forget to stir constantly.

Prepare the potatoes, cut them in half. Add to stir-fry, continue frying.

Remove the seed box from the pepper, wash, cut into narrow strips. Wash the eggplant and cut into pieces about 2.5 cm. Place the vegetables in a cauldron.

Wash the tomatoes, cut into slices, put to the rest of the vegetables. Add spices, salt, mix.

When the roast is well fried, you need to pour in cold water.

Bring the soup to a boil, reduce the heat and cook the shurpa for 2-2.5 hours to make the meat soft.

Pour the prepared beef shurpa into deep bowls, sprinkle with chopped herbs on top.

Recipe 8: Uzbek Veal Shurpa (with photo)

We offer a discreet version of the Uzbek shurpa - not too greasy, made from veal pulp. Shurpa according to this recipe turns out to be unusually fragrant, tasty and satisfying. Try it, you will definitely like this oriental soup.

• beef 400 g
• potatoes 5 pcs.
• onion 3 pcs.
• carrots 2 pcs.
• chickpeas 100 g
• Bulgarian pepper 1 pc.
• vegetable oil 30 g
• bay leaf 2 pcs.
• meat seasoning to taste
• cumin (zira) 1 chip.
• salt to taste
• dill 2 tbsp
• parsley 2 tbsp
• tomato 2 pcs.
• ground black pepper to taste
• water 500 ml

Coarsely chop the carrots - circles or semi-circles and add it to the pan. Pour in hot water and add chickpeas. Boil everything over low heat for about an hour.

Recipe 9: Beef Shurpa in a Multicooker

Beef shurpa, the recipe for which can be seen below, is a very simple dish. It is not difficult to prepare, but it simply cannot turn out tasteless. But you will need a kilogram of good meat and high-quality fresh vegetables, as well as more herbs and spices: dill, parsley, cilantro, black and red pepper or paprika.

Beef shurpa recipe for cooking in a cauldron or in a slow cooker.

• 1 kg of beef or lamb;
• 1 onion, diced;
• 2 cups chopped carrots;
• 1 diced sweet pepper;
• 2 cups chopped tomatoes (no skins)
• 8 small potatoes;
• ½ bunch fresh chopped parsley;
• 5 cloves of garlic;
• 1 teaspoon paprika;
• 1 st. a spoonful of black pepper;
• salt - to taste;
• frying oil.

Prepare all the ingredients for the recipe. Wash a piece of meat (it is better to take lean beef with a bone, ideally - ribs with meat). Pat the meat dry with paper towels and cut into cubes of about 3x4 cm. Clean and cut the vegetables as you are used to. I cut onions into cubes, carrots into rings, tomatoes (I have cherry tomatoes) in half, potatoes (I have young ones) - I don’t peel them, I just wash them well with a brush.

Add a little oil to a preheated saute pan and sauté the onion until golden brown.

In a slow cooker, this is the “Frying” (“Baking”) mode for 30 minutes.

Add the meat to the pan and sauté, stirring often, until the pieces are browned on all sides until golden brown. Sprinkle with paprika, pepper and salt to taste.

Add 3 liters of water to a saucepan and simmer the soup for at least 60 minutes. Next, add the carrots, tomatoes, and bell peppers, stir, and continue cooking on low for about 20 more minutes.

As for cooking in a multicooker, switch to the “Extinguishing” mode and continue in this program until the end of cooking. Time is the same. Add hot water to the multipot.

Add potatoes and fresh chopped herbs to the saucepan. Let the soup simmer until the potatoes are fully cooked (25-30 minutes).

Stir and taste the dish, adding more salt if necessary.

Serve the beef shurpa immediately while it is hot. Add white bread or pita bread. Bon appetit!

Recipe 10: Simple Beef and Vegetable Shurpa

• 800 g beef on the bone
• 2 sweet peppers
• 2 carrots
• 4 medium potatoes
• 4 tomatoes
• 2 onions
• herbs, salt

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