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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Lamb shurpa has been cooked in the East for several hundred years and at the same time it does not lose its popularity at all. Traditionally, this dish should be cooked in a cauldron; the lamb shurpa cooked on a fire is incredibly tasty. Of course, this dish requires a lot of time, but the result is worth the effort, because on the table there will be an incredibly tasty, fragrant, satisfying dish with tender pieces of lamb.

Traditional Uzbek lamb shurpa is a rather thick and fragrant soup with vegetables and a clear broth.

It is believed that lamb shurpa belongs to Uzbek cuisine, but today almost every housewife from Central Asia knows all the intricacies of cooking this dish. This recipe is very popular not only in the Middle East, but also in the Balkans, in Moldova, and in each country there are certain subtleties of cooking shurpa. For example, in some regions, before starting to cook shurpa, meat and vegetables are first fried, after which they are stewed in a small amount of liquid. Below are the most popular lamb shurpa recipes.

Shurpa from lamb
This is the classic and most popular recipe for lamb shurpa, and besides, such shurpa is quite easy to prepare.

Ingredients:
2.5 liters of water,
2 tbsp. l. tomato paste,
1 pod of hot red pepper,
4 bulbs
100 g fat tail fat,
500 g potatoes
500 g lamb,
dill and cilantro greens - a small bunch,
salt, bay leaf - a little, to taste.

Cooking:
First, we prepare the meat - we thoroughly wash the lamb with cold water, and then cut it into relatively small pieces. Now take the fat and cut into cubes.

Onions are peeled and washed with cold water, cut into thin rings. First, fry pieces of lard in a cauldron until cracklings are obtained, after which we put them on a separate plate.

In a cauldron with melted lard, fry pieces of lamb until a golden crisp forms on its surface. Then we add onion, tomato paste, peeled and diced potatoes to the meat - everything is fried together for about 10 to 20 minutes (cooking time depends on the strength of the fire).

About five minutes before the end of cooking, put a bay leaf in the cauldron, as well as pre-chopped dill and cilantro.

Shurpa with lamb should be served hot to the table.

Shurpa in Uzbek
To prepare such a hearty soup with lamb meat, it is recommended to use lamb ribs.

Ingredients:
2 fresh tomatoes,
2 small bell peppers,
6 large potatoes,
2 medium onions
2 carrots
500 g lamb ribs,
salt and fresh herbs - a little, to taste.

Cooking:
First, take the lamb ribs and wash them thoroughly, then boil them until fully cooked.

While the ribs are cooking, let's prepare the vegetables. Peel potatoes, carrots and onions. We cut the carrots into not very thick circles, the onion into thin rings, and cut each potato into six parts. Wash tomatoes and cut into two halves. Wash the bell pepper, remove the leg and all the seeds, and then cut into not very thick rings.

As soon as the lamb ribs are completely cooked, put chopped carrots, potatoes, and tomatoes into the finished broth. Add sweet pepper to the broth to the rest of the ingredients.

Approximately 15 minutes before the end of the preparation of shurpa, add onions and greens to the broth, which we chop in advance. We give the opportunity to the soup to boil and cook until fully cooked.

Serve shurpa with lamb in deep portioned plates, hot.

Shurpa with lamb and chickpeas
This recipe is suitable for more experienced housewives, since preparing this shurpa is quite troublesome, and not everyone will be able to cope with such a difficult task. Thanks to the use of delicious Asian peas (chickpeas), shurpa turns out to be incredibly tasty, fragrant and very satisfying.

Ingredients:
400 g potatoes
200 g sweet bell pepper,
300 g fresh tomatoes,
300 g onion,
300 g fat tail,
200 g carrots
100 g Asian peas (chickpeas)
1 kg loin on the bone,
cilantro - a little to taste.

Cooking:
First, we take chickpeas, fill them with water and leave them all night, in the morning in a large saucepan (the ideal option would be to use a cauldron for cooking lamb shurpa), put the meat together with fat, pour water (cold!).

We put the saucepan on a slow fire and cook the meat, after a while, when the broth boils, we introduce chickpeas. If desired, to make the dish spicier, you can add one capsicum red pepper, but this is not a required ingredient.

Cook chickpeas with meat until half cooked, after which we put carrots, cut into circles, tomatoes, cut into two halves, onion rings and bell pepper rings into a cauldron.

Almost at the very end of cooking, add potatoes to the shurpa, cut into not very large pieces, and pre-chopped fresh herbs.

Shurpa from lamb on a fire
This shurpa recipe is just perfect for cooking in nature, the main thing is to take care of taking all the products with you in advance.

Ingredients:
2 sweet bell peppers
1 kg fresh tomatoes,
1.5 kg potatoes,
1 kg onion,
1 kg red onion,
1 kg carrots
1.5 lamb,
greens of cilantro, parsley, dill, basil - one bunch each.

Spices:
2 tsp coriander,
2 tsp hops-suneli,
2 tbsp. l. dry garlic (can be replaced with 1 head of fresh garlic),
2 tsp zirrah,
1 tsp black pepper,
salt - a little, to taste.

Cooking:
First, let's cut the meat. So, we thoroughly wash the meat with cold water, and then carefully cut off all the flesh completely, at the same time we remove the veins and films so that they do not spoil the taste of the dish.

Now we make a fire and set up a tripod, after which we hang a cauldron over the fire (you can use a simple clean bucket) filled with cold water. Pour just enough water to leave about 10 centimeters to the edge of the cauldron. Immediately put the cut lamb bones into cold water.

After the bones are thoroughly boiled in boiling water (about 20 or 30 minutes), add lamb pulp, cut into small cubes, into the cauldron. We cook the meat for at least 20 minutes, while periodically removing the emerging foam.

While the meat will be cooked, take the red onion, peel it and cut it into fairly thick rings (the thickness of the rings should be about 1 centimeter). After 20 minutes, when the meat is half-cooked, put the onion in the cauldron and cook the broth again for about 20 minutes.

Next, take the tomatoes, wash and cut into 4 parts, after which, using a sharp knife, carefully remove the peel. We clean the carrots and cut into thin slices, and then obliquely into cubes.
We remove the tail and seeds of bell pepper, after which we cut into rings, the thickness of which should be about 1 centimeter. Next, take a simple onion and cut into thin half rings.

At this time, the time of cooking meat with onions should pass (as it was written above 20 minutes), and put the carrots in the cauldron, cook for 15 minutes, and then add the second batch of onions.

After about a couple of minutes, add the tomatoes and cook the shurpa for another 10 minutes. Now we introduce the bell pepper, immediately put the peeled potatoes into the cauldron (if the potato is large, it must be cut into several pieces, but if it is small, you can put it whole).

After 10 minutes from the moment the potatoes were added, put about half of all the greens, pre-chopped, into the cauldron, and the remaining greens will be used to sprinkle the finished shurpa.
Next, we introduce spices and salt into the shurpa. You can add all the spices indicated in the recipe, or reduce their amount, since everything here depends on the individual taste preferences of each person. Instead of dry garlic, it is allowed to take fresh, but in this case, it will need to be cut into thin slices.

Now shurpa can be poured into portioned plates, add a spoonful of sour cream, sprinkle with the remaining herbs.

Shurpa from lamb
Having prepared a dish according to this recipe, there is a great opportunity to surprise your loved ones with a delicious and original oriental dish.

Ingredients:
1 bell pepper
1 st. l. sweet tomato paste
3 garlic cloves,
2 heads of onions,
2 small carrots
3 medium potatoes
3 liters of cold water,
1.5 kg lamb on the bone,
1 tsp fragrant oriental spices,
salt - a little, to taste.

Cooking:
We put a saucepan filled with cold water on the stove and leave it for a while until the water boils. Next, in boiling water, spread the lamb meat directly on the bones. Now add spices to the broth and lightly season with salt and cook for 1.5 hours under a lid over medium heat.

After the specified time, carefully remove the meat from the broth. We peel the potatoes and cut them into not very large cubes, finely chop the carrots and transfer the vegetables to the boiling broth.
Now we take a sweet pepper, remove the tail and seeds (we wash the pepper from the inside to wash all the seeds, otherwise they can greatly spoil the taste of the dish). Pepper cut into thin strips and put in a saucepan about 5 minutes after adding carrots and potatoes.

Almost at the very end of cooking, add finely chopped garlic cloves, as well as tomato paste, to the soup. Now cook the shurpa over low heat until the potatoes are completely cooked. We spread the meat cut from the bones in the pan, it will also be necessary to remove all excess fat.

Lamb shurpa is ready, and it can be served with a spoonful of sour cream and sprinkled with a little fresh herbs.

Useful tips from professional chefs:
- for the preparation of shurpa, you can use not only lamb, but also with goat meat or camel meat, it will also turn out tasty and satisfying;

It is worth remembering that if you keep the broth hot for a very long time, its taste may deteriorate greatly;

- you need to add a lot of fresh herbs to shurpa, while you can use not only cilantro and parsley, but also tarragon, basil, due to which the taste of the dish will become brighter and richer. At the very end of cooking, it will be necessary to remove the tarragon sprigs from the pan;

When serving lamb shurpa to guests, it is necessary to put a piece of lamb in each plate. A very tasty combination is obtained with sour cream;

The dish should be served at the table only hot, otherwise the mutton fat can freeze, and the taste of shurpa will deteriorate.

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!

A fragrant, tasty, hearty dish, the preparation of which does not require much time or special culinary skills - classic shurpa.

The main ingredients of shurpa are meat and vegetables, i.e. something that every housewife always has at hand, which means that you can start cooking hot at any time.

Shurpa classic - general principles of cooking

Let's start with the choice of products. It is better to take fatty meat for shurpa - lamb, pork, beef - we choose ribs, neck, pieces on the bone, tenderloin with fat. You can also cook shurpa from poultry - duck, domestic chicken are ideal.

We thoroughly wash the prepared meat and put it in a cast-iron cauldron or a high-sided frying pan. Lightly fry, then pour water and cook until tender.

Queue of vegetables: here we can use carrots, potatoes, onions, bell peppers and chili peppers, tomatoes, eggplant, zucchini, any kind of cabbage and other vegetables. They can be put into the broth for almost ready meat or pre-fried and only then put in a common pan. It is advisable to cut all the vegetables into large pieces so that they do not boil during cooking and do not turn into gruel.

In addition to the above ingredients, we use many seasonings, spices and herbs: green onions, basil, dill, parsley, coriander, cumin, hops, laurel, pepper, cumin and others to taste.

Before serving, be sure to let the dish brew so that the hot becomes richer and even tastier.

For cooking, you can use not only the hob of the stove, but also the oven, slow cooker and even a fire.

1. Shurpa classic

Ingredients:

Lamb meat with bone - half a kilogram;

Fat tail fat - a small piece;

6 onion heads;

4 tomatoes;

2 sweet peppers;

3 carrots;

3 liters of water;

Coriander, spice zira - half a teaspoon;

Parsley, dill - 1 bouquet each;

3 potatoes.

Cooking method:

1. Put fat tail fat (or you can use pork fat) in a heated iron pot and melt the fat, and remove the fat with a slotted spoon.

2. In a pot with fat, put the meat with a bone, chopped into small pieces and fry until crispy.

3. After the appearance of the crust, put the onion into the meat - large straws and fry again until the onion is golden.

4. Remove the skin from the tomato, cut it into 4 parts and put it in the cast iron.

5. Sweet pepper cut into rings and also add to the meat.

6. We simmer everything until the sweet peppers and tomatoes are completely boiled.

7. We clean the carrots and cut them into a large cube, put them in a cast iron pot along with cumin and coriander.

8. Fill everything with three liters of water, put a bunch of parsley tied with a thread.

9. After the appearance of bubbles, reduce the heat, close the lid and cook for 15 minutes.

10. We cut the peeled potatoes into a large cube, put them in a shurpa, and take out a bunch of parsley from the cast iron.

11. After the potatoes are fully cooked, turn off the fire and leave the shurpa for half an hour.

12. When serving, pour into plates, sprinkle with chopped herbs.

2. Shurpa classic in Uzbek

Ingredients:

Lamb fillet without fat - a little less than a kilogram;

Fat from meat;

2 onions;

Chickpeas - 400 g;

4 carrots;

2 tomatoes;

5 cloves of garlic;

3 leaves of lavrushka;

Coriander, zira - 10 g.

Cooking method:

1. My lamb. Rinse the chickpeas and soak for several hours.

2. We cut the meat into large pieces, put it in a deep metal container, fill it with water, add the onion, cut in half. Boil over moderate heat, constantly removing the resulting foam.

3. After 30 minutes, put the chickpeas in the pan and boil for another 1 hour.

4. In the meantime, put the mutton fat in a pan, add the onion chopped into thin strips and fry a little.

5. Put the peeled tomatoes in the pan with the onion and fat, simmer for a few more minutes.

6. After the tomatoes, lay out the chopped garlic.

7. Half an hour before the end of cooking the meat, put the frying in the pan along with carrots - cubes, bay leaf, coriander, cumin and salt.

8. Leave the finished shurpa for 30 minutes to infuse, then pour into plates and decorate with greens.

3. Shurpa: a classic recipe with beef

Ingredients:

1 kilogram of beef meat;

4 potato tubers;

onion head;

1 carrot;

1 bell pepper;

Tomato - 150 g;

2 leaves of lavrushka;

Sunflower oil - 230 ml;

Seasoning zira, ground allspice, salt - 20 g.

Cooking method:

1. Cut the beef into pieces 5 cm thick.

2. Potatoes - a medium cube, onions - into 4 parts, carrots and peppers in medium half rings.

3. Put peppers, onions, carrots in a hot pan with oil and fry for 5 minutes with continuous stirring.

4. Put the meat in a pan with vegetables, fry again and add the tomato.

5. Together with the tomato, simmer for 5 minutes, without ceasing to interfere.

6. We shift the vegetable and meat mass into a saucepan, pour water so that it completely covers the products.

7. After boiling, put the potatoes, pepper, pour the zira seasoning, add the parsley, add some salt.

8. With moderate heat, boil everything for about 1 hour.

9. Remove from heat and insist.

10. Pour hot shurpa into plates, put a flat plate with croutons next to it.

4. Shurpa: a classic recipe with pork

Ingredients:

0.5 kg pork with bone;

0.5 kg of potatoes;

1 carrot;

Lavrushka leaf;

A bunch of parsley;

Any seasoning, salt - 20 g.

Cooking method:

1. We cut the meat with a bone into small pieces and put it in a cast iron, pour water so that it completely covers the meat, boil until soft for a little more than half an hour.

2. We cut the potatoes into a large cube, put them in a cast iron, salt, pepper and boil again for a little less than an hour.

3. My onions and carrots and put them in the broth for meat and potatoes.

4. Add lavrushka.

5. 5 minutes before full readiness, put 3 sprigs of parsley and various seasonings, add some salt to taste.

6. After boiling, remove the pan from the heat, take out a bunch of parsley and leave for 40 minutes.

7. Pour into plates. Add fresh herbs for flavor.

5. Shurpa classic at the stake

Ingredients:

Lamb with bone - 1 kg;

0.5 kg of potatoes;

3 carrots;

2 sweet peppers;

2 tomatoes;

2 onions;

head of garlic;

Cumin, coriander - 10 g;

Basil greens - 1 bunch;

Salt - a pinch;

Ground black and hot peppers - 20 g.

Cooking method:

1. We put the washed and cut into large pieces meat in a cast-iron, suspended on special stakes above the fire, pour cold water so that it completely covers the meat, and bring it to bubbling bubbles.

2. Slowly remove the foam and cook for another 2 hours.

3. After this time, add a little salt, pepper and add onion quarters, carrot circles to the meat, boil for 20 minutes.

4. Lay the potatoes - in a large cube, boil again for 20 minutes.

5. We remove the cast iron from the fire and insist with the lid closed for 40 minutes.

6. Pour into portioned plates, sprinkle with chopped green basil leaves.

6. Shurpa classic at home

Ingredients:

A piece of beef meat weighing 1 kilogram;

5 potato tubers;

onion head;

1 carrot;

Tomato - 130 g;

1 sweet pepper;

3 leaves of lavrushka;

4 peas of allspice;

Seasoning zira - 20 g;

Sunflower oil - 300 ml;

Salt, ground allspice - 30 g.

Cooking method:

1. Cut the beef into large pieces.

2. Potato tubers are also cut into large cubes.

3. Cut the onion into 4 parts, carrots - in large circles, pepper - in large half rings.

4. Put meat and all vegetables into a metal container, except for potatoes without roasting. Pour enough water so that it completely covers the products, put on a strong fire and bring to bubbling bubbles.

5. After the appearance of bubbles, lay the potatoes, seasoning cumin, peppercorns, parsley, reduce the heat and cook for a little less than an hour.

6. Serve the finished shurpa hot, sprinkled with fresh parsley on top.

7. Shurpa with chicken: a classic recipe in a slow cooker

Ingredients:

Half a kilo of chicken;

Three potatoes;

Two bulbs;

Two peppers;

large carrots;

Two fleshy tomatoes;

Two liters of water;

Greens, salt, spices.

Cooking method:

1. Wash the chicken meat and cut into medium pieces.

2. Put the meat in a bowl, fill it with water. We cook in the "soup" mode for about half an hour.

3. While the meat is cooking, peel and cut into large cubes all the vegetables.

4. After 30 minutes, add salt to the broth, add prepared vegetables, spices. We continue to cook in the same mode for 15 minutes.

5. Pour chopped greens into the finished shurpa, leave it to “heat” for 10 minutes.

6. Serve, taking out the meat and vegetables on a plate with a slotted spoon, separately pour the broth remaining in the bowl into the bowl, sprinkling it with a small amount of fresh herbs and ground pepper.

Shurpa is good freshly prepared hot, cooled down and reheated, it loses its taste.

You can serve any of your favorite sauces with shurpa: sour cream, mustard, tomato, mayonnaise. The sauce is served separately so that everyone can put the desired amount.

If bay leaves, twigs or green roots were used to add flavor and aroma, it is better to remove them from the finished dish so that when insisting, they do not interrupt the taste of meat and vegetables.

When putting vegetables in the broth, do not forget about the time allotted for their preparation. Those vegetables that cook longer - put at the beginning, less - at the end.

It is better to season shurpa with spices 10-13 minutes before the dish is ready.