Classic lamb shurpa on bone – a delicious and simple recipe with step by step photos how to cook at home
Lamb shurpa, which is more known in its homeland under the name “Sorpa”, is a Kazakh dish. But at the same time, it has a similar dish in many oriental cuisines, including Tajik, Azerbaijani, Moldavian, Uzbek, Turkish, Chuvash, Tatar, Dagestan, Egyptian and Caucasian as a whole. But this soup has some variations, which makes it different types of dishes in the national cuisines of the world.
Shurpa is one of the most favorite dishes of Central Asia. It must be served, as in modest roadside cafes, and in fine restaurants. Due to its popularity and practicality, the dish has left behind many other Kazakh national dishes, including lagman, and kabob, and pilaf. Shurpa is a landmark dish, but depending on the ingredients it can be regenerating, curative, stimulating and even act as a relaxant. This first dish can help restore the body after surgery, help cure rheumatism, anemia, pneumonia and even tuberculosis. The shurpa also helps with a hangover, for example, if you drank too much beer the day before, of course, it cannot completely heal, but it will greatly facilitate your well-being.
What is shurpa, in fact? This is a filling soup that is incredibly popular in the East. It can be recognized by its high fat content, coarsely chopped vegetables (carrots, zucchini, potatoes, onions, eggplants, tomatoes and others), numerous greens and spices. Sometimes they include noodles and fruits, but this is a matter of taste. In the vegetarian version of shurpa, meat replaces chickpea, which in Caucasian peoples is better known as “nukhut”.
By the way, shurpa can be fried (meat and vegetables are fried before laying in broth) or boiled (the process of roasting ingredients is excluded). Even those who adhere to a dietary diet can make a shurpa. The dish does not harm the figure, despite the apparent high calorie per 100 grams. Why? It will give you a feeling of satiety for a long time and you definitely will not want to eat for the next 4-5 hours.
The classic and the most correct recipe for this shurpa necessarily involves the use of lamb. What part should I take? Be sure to bone, so that the first dish was more nourishing. This makes the soup nourishing and appetizing. But today they cook shurpa made from beef, chicken, game, and even pork. And someone at all prefers offal. It all depends on the national cuisine of the country and the preferences of the hostess. By the way, the dish is traditionally cooked in a cauldron on a fire (necessarily on an open fire), but at home it is quite possible to make food in a convenient way, for example, on a stove in a saucepan and even in a slow cooker. It will not spoil the taste of the dish. Spices and seasonings are necessarily part of shurpy. If you want to make it better, use
Let’s look at what shurpa is and how to cook it properly. For this, we have prepared for you a simple step-by-step recipe with photos. It will be a clear instruction on which the preparation of food will seem a simple task. Do not deny yourself the pleasure to try a new dish that is not familiar to you. The recipe is extremely simple and clear, so the difficulties in the cooking process will not arise. Good luck in your culinary experiments!
- Bulgarian sweet pepper
- A tomato
- Bulb onions
- Tarragon (Estragon)
- Thyme (Thyme)
- Bitter pepper
- Pepper Sweet Peas
- Ground black pepper
- Food salt
It is necessary to start the preparation of Kazakh sorpa at home with the preparation of the required ingredients. You will need tomatoes, peppers, potatoes, onions, garlic, carrots, herbs (parsley, dill) and meat. And also do not forget about the spices, as they are unusually important in this dish. We will need marjoram, tarragon, tarragon, zira, thyme, thyme, allspice, black ground pepper, but if you wish, you can add other kinds of seasonings to taste.
Wash the meat and send it to the pan with cold water. Now hoist the pot on the stove and turn on the fire. It is necessary to boil the broth. It takes about one and a half to two hours. But look at the meat, as the young cooks much faster. As the broth boils, a froth will form on it. Set the minimum heat and regularly remove the foam. Thanks to this broth will turn out transparent. When the meat is cooked, strain the broth into another pan. And cut the meat into medium slices. Then send it back to the broth and continue cooking for two to three minutes. At this time, peel potatoes and carrots. Onion peeling is not necessary, it should be thoroughly washed. Carrots and potatoes, too, wash and chop. Send the vegetables to the broth with the meat.
Check the readiness of carrots and potatoes. To do this, you can get the vegetables from the pan and poke them with a knife or fork. It is necessary to achieve a state when the potato has become slightly soft, but not yet ready. Now you can proceed to the following steps of cooking Kazakh shurpy.
As soon as the vegetables are half cooked, send the washed pod of hot pepper to the pan. Inspect it carefully, it should be without a crack, as the latter will lead to the fact that the shurpa will be very bitter. Continue cooking the soup until the carrots and potatoes are fully cooked. The fire must be weak.
Now you need to wash and chop the sweet pepper. Send it to the pan.
Onions (second onion, first you need to remove from the soup and discard) need to be peeled and cut into rings. Send it to the pan.
Take tomatoes, wash them, scald them with boiling water and make cross-shaped cuts on top. Get rid of the skin.
Cut the peeled tomatoes into cubes and send to the pan. At the same time, you need to clear the husk, wash the garlic. Then the cloves are passed through the garlic press and sent to the pan. Continue cooking for 10-15 minutes. At this time, wash, dry and chop the greens. After the specified time, remove the hot pepper pod from the pan, it should be thrown out. Greens and all spices (except black ground pepper) are poured into a bowl of soup. Turn off the heat, cover the pan with the lid and leave the soup to infuse for twenty minutes. This will allow meat and vegetables to absorb the aroma of herbs and spices.
Now you can spill the dishes and serve on the table. Each ground black pepper must be added to its plate on its own, guided by its taste preferences. If you really love this spice, you can add it to the pan along with other spices when cooking, but add quite a bit so as not to spoil the taste of rich and appetizing shurpy. Tasty and healthy food can not not like it. Your family will probably empty the plates in a matter of minutes and ask for supplements.