Shurpa is one of the most famous soups in the 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 features in cooking are the preliminary frying of meat and vegetables, as well as the use of a variety of herbs and spices in large quantities.

Often there are experimenters and 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 enthusiastic about this, you can cook leaner chicken fillet. Having tried it at least once, sooner or later nostalgia will flood in and you will want to plunge into that aroma and taste of this unforgettable soup.

Ingredients:

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

Cooking method:

We buy all the necessary products and get started.

Tip: Soak chickpeas overnight in water.

We put the meat in a saucepan with cold water, add one carrot, one onion cut in half and put on fire.

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

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

We cut vegetables: carrots into slices, potatoes and sweet peppers into slices, onions into half rings. Tomatoes are peeled and cut into slices, and hot pepper slices. Then put the chickpeas and carrots into 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.
• Bulgarian pepper - 1 pc.
• carrots - 1 pc.
• garlic - 2 pcs.
• potatoes - 4 pcs.
• herbs, spices to taste.

Cooking method:

To prepare according to this recipe, first we need to cut the onion into half rings, lower it into a slow cooker and set it to stew.

In the wake of the onion, we send the meat while it is cooking, cut the tomato.

Cut sweet bell pepper.

We rub the carrots and, together with peppers, tomatoes, send to cook for 1 hour.

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

We keep in the languishing mode for 10 minutes and 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:

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

Prepare all vegetables for cutting. Peel potatoes.

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

After 15 minutes, throw in slices of chopped sweet pepper, potatoes and spices to taste.

When serving, crumble greens and bon appetit.

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:

We spread the chicken on the bottom of the pan and cook it for one hour.

Cut pepper, carrot and onion. And we also send it to the broth, along with green beans.

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

Add noodles, spices and herbs.

We bring the noodles to readiness, turn off the fire and serve.

In a cauldron on a fire

Ingredients:

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

Cooking method:

1. To cook according to this recipe, we need to get out into nature and, of course, make a fire.
2. We install a cauldron, put pieces of chopped meat, and fry it.
3. While it is fried, we cut all the vegetables: onions, carrots, tomatoes, sweet peppers, potatoes, and we will cut the greens at the end.
4. Put the onion on top of the fried meat, after 5 minutes the carrots, while not interfering.
5. After 15 minutes, add sweet peppers, then after 5 minutes, tomatoes.
6. Add seasonings to taste, put potatoes, pour water and cook.
7. After the potatoes are cooked, cut the greens and add it to the soup.
8. We remove from the fire, let it brew a little and bon appetit.

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 namely shurpa, which, in its popularity and practicality, has left almost all dishes of national cuisine far behind.

Bon appetit!!!

Hearty, rich, delicious shurpa with vegetables and fatty meat will be the perfect dish on the table on a cold winter evening. It will fill you with a charge of vivacity, warm and give a good mood.

We present the most interesting shurpa recipes.

You will need:

• bay leaf - 2 pcs.;
• potato tubers - 500 g;
• salt - to taste;
• carrot - 1 pc.;
• water - 2 l;
• meat with bone - 0.7 kg;
• tomato sauce - 20 ml;
• onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• lamb fat for frying;
• garlic - 2 cloves;
• tomatoes - 2 pcs.;
• a handful of greens;
• black and red ground pepper to taste.

How to cook lamb shurpa:

1. We chop the lamb on the bone into pieces, put it in a saucepan with sizzling fat and cook over high heat until a golden crust forms.
2. Pour filtered water into a saucepan.
3. Pour the meat pieces into a saucepan with water and cook until soft, from time to time removing gray foam from the surface of the liquid. This will take you from half an hour to 60 minutes. It all depends on the age of the lamb.
4. Put the cooked meat on a plate.
5. We clean all vegetables in the usual way. Carrot root cut into large circles. I pour it into the broth.
6. We cut small potatoes into two parts and load them into the pan after the carrots.
7. We cut the lamb smaller and send it after the vegetables.
8. Cut the onion into quarters, crumble into the prepared soup.
9. Chop red bell peppers into large pieces. Cut the tomatoes the same way.
10. Pour the chopped vegetables into the broth, then pour the tomato sauce.
11. It remains to pour all the spices, salt. For flavor, you can use basil, cilantro, etc.
12. We turn garlic cloves and washed greens into crumbs. Add them to the dish. We leave the delicious fragrant shurpa for 20 minutes, and then pour it into plates.

Hearty dish with beef in a cauldron

What to take:

• three tomatoes;
• any kind of fresh herbs - 60 g;
• 4 garlic cloves;
• beef pulp - 0.6 kg;
• three sweet peppers;
• spices to taste;
• potato tubers - 6 pcs.;
• tomato paste - 60 g;
• two carrots;
• salt - to taste;
• onion - 2 pcs.

Beef shurpa step by step:

1. Remove skins and skins from all vegetables. Pour oil into the cauldron, chop the onions with feathers and fry until golden.
2. We cut the washed beef pulp into large pieces, load it with the onion and cook for 15 minutes, turning it over to the other side.
3. We cut the roots of carrots in the form of straws, chop the bell pepper into sticks, and the tomatoes into quarters (if they are small).
4. We put the crushed products in a cauldron and pass for 2 minutes.
5. We pour boiling water. Its layer should cover all the ingredients. Stew the food for 40 minutes. The fire must be at minimum power.
6. We chop the potatoes in large cubes, put them in the soup, add more boiling water, salt, spices.
7. We cook the dish for 15 minutes. It remains to crumble chopped garlic cloves and fresh herbs.
8. Shurpa soup should stand for another 10 minutes and you can treat yourself to rich, thick food. Bon appetit!

How to cook pork shurpa?

From such a fragrant, fatty dish, any man will be delighted.

Recipe Ingredients:

• red chili pepper - 4 g;
• pork meat - 0.8 kg;
• tomatoes - 0.2 kg;
• fresh parsley - 20 g;
• potatoes - 0.6 kg;
• liquid oil - 18 ml;
• onion - 0.25 kg;
• zira - 10 g;
• sweet pepper - 0.25 kg;
• dill - 20 g;
• carrot - 0.25 kg;
• garlic cloves - 8 pcs.

Cooking algorithm:

1. Cut the pork flesh into large cubes.
2. We put them in a cauldron or pan, pour them with oil and fry until golden brown.
3. Coarsely chop the peeled onions. If the onion is small, then it can be left whole.
4. Chop carrots into large rings.
5. We fall asleep carrots with onions for pork and cook for 3 minutes.
6. Peeled sweet pepper cut into large pieces. We pour it to the prepared products and pass it for another 4 minutes.
7. We chop potato tubers into large slices, put them in a cauldron. Vegetables and meat continue to simmer for 15 minutes.
8. Pour 2 liters of water and wait until the broth boils.
9. Add salt, from time to time remove the foam from the soup.
10. Grind the hot pepper and throw it into the cauldron, reduce the heat and slowly cook for an hour and a half.
11. Remove the skin from the tomato and cut into large slices.
12. Put them in the dish and cook for another 4 minutes.
13. With the flat part of the knife blade, we crush the garlic cloves, crumble them into a cauldron, pour zira, black pepper, chopped greens. It remains only to enjoy the wonderful taste of a hearty lunch.

In a slow cooker

Main products:

• bulbs - 4 pcs.;
• dill with cilantro - a handful;
• lamb - 500 g;
• one leaf of laurel;
• lard - 100 g;
• salt to taste;
• hot chili pepper;
• tomato sauce - 80 g;
• potatoes - 500 g.

How to prepare shurpa in a slow cooker:

1. Washed meat and bacon cut into pieces.
2. Chop the peeled onion into rings.
3. Chop the peeled potatoes into large cubes.
4. We load the fat into the bowl of the multicooker and fry until cracklings appear in the “Frying” mode.
5. Put the cracklings in a separate bowl.
6. In the remaining fat we pass the lamb meat until golden brown.
7. Fall asleep rings of onion and potato cubes. Fry the ingredients for 10 minutes.
8. Add tomato sauce and cook in the same program for another 10 minutes.
9. Pour salt, chop pepper, pour 2.5 liters of water. We rearrange the multicooker in the "Extinguishing" mode. Time - 60 minutes.
10. At the end of cooking, chop the chopped cilantro, dill and put a bay leaf.

From venison or roe deer

Shurpa from roe deer or venison will add variety to the usual lunch dishes. Feel the spicy aroma of the forest.

Recipe Ingredients:

• garlic - 1 head;
• venison - 0.5 kg;
• millet groats - 60 g;
• carrot - 2 pcs.;
• spices to taste;
• mushrooms - 0.1 kg;
• two bulbs;
• a bunch of any fresh herbs;
• potato tubers - 5 pcs.;
• prunes - 7 pcs.;
• one red pepper;
• smoked meats - 0.1 kg.

Shurpa from venison step by step:

1. Let's prepare all the products: peel the vegetables, rinse the venison and chop into large pieces.
2. We put them in a saucepan and fry with pieces of onion.
3. Coarsely chop potatoes, carrots, bell peppers.
4. We shift the fried foods, pieces of vegetables into a cauldron or pan. Fill this splendor with water and cook at a minimum fire power for 40 minutes.
5. Coarsely chop mushrooms and prunes.
6. As soon as the soup is cooked, put millet, mushrooms, spices, chopped herbs and prunes into the broth. Cooking for another 20 minutes. Now an unusual dish can be poured into plates. Bon appetit!

Chicken cooking method

If you don't like this soup because of the heavy fatty meat, make it with chicken.

What to take:

• a bunch of cilantro;
• onion - 0.5 kg;
• zira - 5 g;
• chicken - 2 kg;
• bunch of parsley;
• salt to taste;
• small potato tubers - 8 pcs.;
• coriander - 8 g;
• black pepper, ground to taste;
• carrots - 4 pcs.;
• a bunch of basil;
• hot pepper - 2 pcs.;
• small tomatoes - 0.3 kg;
• bell peppers of different colors - 2 pcs.

How to cook chicken shurpa:

1. Cut the chicken into pieces, put in a bowl.
2. Pour the pieces with 3 liters of water, wait until the liquid boils on the stove.
3. Chop the onion in the form of half rings and throw it into the pot. Boil the broth for 60 minutes.
4. We chop the peeled carrots into slices and load them with the cooking ingredients with the addition of hot peppers.
5. Mix the cumin and coriander, crush them and add to the soup. Cooking another 15 minutes.
6. During this time, chop the peeled potato tubers into cubes, load into a saucepan and cook for 10 minutes.
7. Coarsely chop the tomatoes and bell peppers, toss them in the wake of the potato pieces.
8. Cook on low heat until potatoes soften.
9. It remains to pour all the spices, salt, herbs, hold the soup on the gas for another 2 minutes.
10. Serve bowls of steaming soup along with tortillas.

An unusual horse meat recipe

List of ingredients:

• carrot - 0.2 kg;
• tomato paste - 20 g;
• horse meat - 0.5 kg;
• vegetable oil - 40 g;
• a clove of garlic;
• salt to taste;
• onion - 0.1 kg;
• black pepper and herbs to taste.

How horsemeat shurpa is prepared:

1. Put the pieces of horsemeat on the bottom of the pan with water. We are waiting for the liquid to boil.
2. We put a whole peeled onion and lavrushka. Cooking for 40 minutes.
3. Put the soft cooked meat on a cutting board and chop.
4. We load the horse meat into a frying pan with oil and pass it along with chopped carrots and tomato sauce.
5. We shift the roast with meat into the soup, wait until it boils.
6. Pour seasonings, salt, pieces of herbs and cook for another 15 minutes, reducing the heat.
7. It remains to set the table and serve a fragrant dish.

Elk shurpa - step by step

You will need:

• two bell peppers;
• elk meat - 2 kg;
• carrot - 500 g;
• cilantro;
• one apple;
• potato tubers - 2 kg;
• fresh herbs to taste;
• onion - 1 kg;
• garlic - 2 heads;
• seasonings and salt to taste.

How shurpa is prepared in a cauldron:

1. Chop the elk into large cubes.
2. We put them in a cauldron with cold water
3. Chop 700 g of onion into rings. We turn the roots of carrots into sticks.
4. We load carrots and onions into boiling meat broth.
5. After half an hour, we send quarters of tomatoes to the cauldron.
6. Chop the remaining onion in half rings and send it to the soup along with slices of bell pepper.
7. After 20 minutes, we throw small potatoes into the dish without slicing it.
8. Combine your spices, crushed garlic, crushed apple and salt. As soon as the potatoes are cooked for 15 minutes, pour the mixture of spices into the broth.

Main Ingredients:

• coriander - 5 g;
• fat tail fat - 220 g;
• tomato - 3 pcs.;
• dill and cilantro;
• lamb - 0.55 kg;
• zira - 5 g;
• Bulgarian pepper - 3 pcs.;
• potato tubers - 3 pcs.;
• onions - 5 pcs.;
• salt to taste;
• carrots - 2 pcs.

Shurpa in Uzbek, how to cook:

1. Melt the lard in a frying pan until browned. We are removing them.
2. We load large pieces of lamb into a pan and fry in melted fat until browned.
3. Add onion rings. After 4 minutes, lay out the quarters of the tomatoes.
4. After 7 minutes, pour the bell pepper sticks. Stew the dish for 17 minutes, and load the carrots in the form of straws.
5. We spread the contents of the pan in a saucepan, pour 3 liters of water. When it boils, add coarsely chopped greens, all spices, salt.
6. Let the dish cook for another 15 minutes. During this time, cut the peeled potato tubers into large cubes and add to the soup.
7. After 20 minutes, you can enjoy the great taste of rich hot shurpa.

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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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, also known as sorpa, shorpo, chorpa, chorba, is one of the oldest soups in world cuisine. It uses the best fruits of human labor: fatty meat, fresh vegetables and fruits, spices and herbs. Shurpa is prepared in Uzbekistan, Tajikistan, Kazakhstan, Kyrgyzstan, Turkmenistan, Dagestan. There are very similar soups in the cuisines of Egypt, Turkey, India, Moldova, Bulgaria. Is it any wonder that the only correct recipe for shurpa simply does not exist, just as there is no country that could be considered the birthplace of this dish. In each region, shurpa is prepared in its own way, and it certainly turns out amazingly tasty.

Shurpa is a very fatty, rich soup, as its traditional main component is lamb. The best cuts of meat for shurpa are loin (back part) and brisket. Ribs are also good, although they do not have much meat. Ideally, cook shurpa from several types of meat at once, without separating them from the bones. So the broth will be stronger, and the soup will turn out especially tasty.

If there is not enough fat in the meat, fat tail or visceral fat is added, on which all the ingredients are fried. Use of vegetable oil is allowed. Instead of lamb, beef, poultry and even fish can be used. Hunters can easily cook shurpa from the game on the fire: from venison, hare, duck. Pork is not used in traditional shurpa.

The vegetable part of shurpa is represented by onions, carrots and potatoes. Onions, as a rule, are taken several times more than for European soups. When there were no potatoes in the Old World, turnips were the main vegetable in shurpa. Now it is used only when cooking broth and thrown away - not everyone likes the bitter taste of turnips. Tomatoes, Bulgarian and hot peppers appeared in shurpa relatively recently by historical standards, but they reliably took their place in most recipes.

In addition to vegetables, shurpa can include chickpeas, lentils, beans, especially its small variety - mung bean. Shurpa is also found with homemade noodles, and with cereals, and with corn. Such additives make shurpa especially nutritious, capable of replacing a whole meal.

The taste of shurpa largely depends on spices. In traditional recipes, sour fruits are widely used: plums, quince, dried apricots, apples. Of the spices in shurpa, coriander, black and hot peppers, and zira are certainly present. You can use ready-made mixes for pilaf. An obligatory part of a real shurpa is a large amount of fresh herbs: cilantro, green onions, dill, parsley, basil.

How to cook shurpa

There are two main methods of preparing shurpa: kaurma or fried shurpa and kaitnam - boiled shurpa. In the first version, meat and other ingredients are fried in a cauldron, poured with water and boiled until tender. The second option does without frying - everything is cooked for a long time over low heat. Despite the fact that the products in both cases can be exactly the same, two completely different dishes are obtained, each with its own taste and character.

Vegetables for shurpa are cut coarsely: potatoes and carrots can be cut in half, and small root crops can be completely left whole, tomatoes and peppers are cut into 3-4 parts. Apples and other fruits are usually left whole. Turnips, if left in the soup, are cut finely, it is also better to cut the onion into thin rings or half rings so that it practically dissolves. If legumes are used, then they must be soaked in advance for several hours, and preferably overnight, and boiled together with meat or separately.

Spices are added to shurpa at the beginning of cooking, so that their taste and aroma permeate the meat, and it is better to wait a little with salt and add it closer to the readiness of the meat. Fresh greens are put at the end of cooking or already in the finished soup.

In Uzbekistan, a special way of serving shurpa is adopted: pieces of meat and large pieces of vegetables, root crops and fruits are laid out on a separate dish, and the broth with small pieces of vegetables and herbs is poured into bowls. It turns out the first and second in one: they drink soup from a bowl, eating it with boiled potatoes and meat on the bones and wielding a wheat cake instead of a spoon.

Shurpa recipes

Uzbek boiled shurpa

Ingredients:
500 g lamb ribs,
50 g lamb fat,
300 g spicy onion,
200 g sweet onion,
300 g carrots
300 g turnip,
1-2 potatoes
1-2 bell peppers
1-2 fresh tomatoes
1 small quince or sour apple
1 hot pepper
zira, coriander, salt, sugar - to taste,
cilantro, parsley, basil - to taste.

Cooking:

Pour 3 liters of cold water into a large saucepan with a thick bottom, lower the meat, cut into large pieces, bring to a boil over medium heat, carefully remove the foam, add a pinch of salt, cumin and coriander and leave on the lowest heat. In the meantime, cut the spicy onion into rings or half rings and small cubes - bacon, add them to the meat and cook for half an hour. Add coarsely chopped carrots and potatoes, turnip cubes, a whole pod of hot pepper and leave for another hour.

Scald the tomatoes with boiling water, dip in cold water and remove the skin, add together with large slices of quince and finely chopped sweet pepper to the soup. Lastly, add thinly sliced ​​sweet onion, bring the shurpa to a boil and adjust the taste by adding salt and sugar. Put the meat and potatoes on a dish, pour the soup into bowls, add finely chopped greens to each serving and serve with fresh tortillas.

Shurpa from boiled lamb in a cauldron

Ingredients:
1 kg lamb on the bone,
2-3 bulbs
3-4 carrots
1-2 bell peppers
3-4 tomatoes
4-5 potatoes,
1 head of garlic
1 tsp zira,
1 tbsp spice mixes for pilaf or kharcho,
1 bunch cilantro
salt to taste.

Cooking:
Rinse the meat, cover with cold water, without separating from the bones, bring to a boil and carefully remove all the foam. Cook under the lid on the lowest heat for 2 hours. Salt half an hour before the end of cooking. Remove the meat from the broth, cool the whole piece.

Remove fat from the surface of the cooled broth. All the ingredients will fry on it. Cut the boiled meat and vegetables into large pieces - 3-4 cm. Cut the onion into thin half rings. Dip the tomatoes in boiling water, then in cold water, remove the skin.

Heat the melted fat in a cauldron, lightly fry the meat with onions in it. Put carrots and peppers, add spices, mix thoroughly and fry for a few more minutes, then pour in a little broth and leave to boil for 15-20 minutes. Add potatoes to vegetables, pour over hot broth and cook over low heat until potatoes are ready - 15-20 minutes. Add the tomatoes, cook for another 10 minutes. Meanwhile, finely chop the garlic and cilantro, add them to the soup, bring to a boil again and turn off the heat. Leave the shurpa to brew under the lid for 7-10 minutes and serve hot.

Fried shurpa with chickpeas

Ingredients:
500 g lean lamb
100 g chickpeas
2 bulbs
2 carrots
4-5 potatoes
1 turnip,
2 tomatoes
2 sweet peppers
4-5 cloves of garlic
zira, coriander, hot pepper - to taste,
cilantro, parsley, dill - to taste,
50 g vegetable oil,
hot water - 2 cups per serving.

Cooking:
Soak chickpeas overnight in plenty of warm water, rinse several times before preparing shurpa. In a cauldron, heat vegetable oil, fry coarsely chopped meat until golden brown, add onion half rings, spices, salt, fry until the onion is transparent. Pour in water, bring to a boil and skim off any foam.

Put whole cloves of peas and garlic, coarsely chopped carrots and whole turnips into the soup if you plan to throw them away after cooking. If you like the taste of turnips, cut them into small cubes. After an hour of cooking on low heat, add coarsely chopped potatoes, after 20 minutes - sweet peppers and tomatoes. Check the readiness of peas and potatoes, adjust the taste with salt and spices, add chopped greens - shurpa is ready. Leave it to rest a little under the lid and serve.

Corn shurpa

Ingredients:
300 g lamb or beef,
50 ml vegetable oil,
3-4 ears of corn
3 bulbs
2 tomatoes
2 potatoes
Black pepper, bay leaf, salt, cilantro - to taste.

Cooking:
In a cauldron or a thick-walled saucepan, heat the oil, fry the coarsely chopped meat. Add finely chopped onions, large pieces of carrots and peeled tomatoes, season with spices, salt and pour 2-3 liters of hot water. Boil for 1 hour, then add diced potatoes and corn kernels cut off the cob. Boil shurpa until the potatoes are ready, adjust the taste with salt and spices, add fresh herbs, leave to brew for a while, and you can serve.

Shurpa hunting

Ingredients:
2-3 kg of game,
4-5 carrots
4-5 bulbs
3-4 cloves of garlic,
5-6 potatoes,
200 ml of vodka,
100 ml vegetable oil,
salt, pepper, herbs to taste.

Cooking:
Heat the oil in a pot, put the meat in large pieces on the bones, fry until golden brown. Pour coarsely chopped carrots, onion rings and whole garlic cloves, add salt and spices, pour in water 4-5 cm above the level of the ingredients and cook under a lid over low heat until the meat is ready. When the meat starts to move away from the bones, add the chopped potatoes, pour in the vodka after 10 minutes. If there is a fruit tree log in the fire, put it out in the soup - it will acquire a special taste and aroma. Pour the chopped greens into the finished shurpa, and you can serve.