Shurpa – photo recipe, how to cook it at home?
Shurpa – This soup, which was originally spread directly in the East, where it is most known by the names: shurpa, chorpa, shorpo, sorp, and chorba. A distinctive feature of shurpy, you can call the fact that it is cooked on pre-fried meat and vegetables. This method is called Kovurma. When cooking shurpy emit several features. First of all, it is characterized by saturated fatty broth. Then, when cooking this soup, use a large amount of greens and all sorts of spices. And, of course, in this dish they use fairly large-cut vegetables (carrots, potatoes, onions) and in large quantities, in some regions they add fruits – apples, dried apricots, quince, plums.
For broth, as a rule, take lamb, although it is permissible to use poultry or game. Moreover, it should be noted that shurpa can also be made from fish (asy-sorpa), such a dish is prepared in the coastal areas of Turkmenistan.
Greens and spices in different regions use different. In Uzbekistan, for example, zira and basil are added in large quantities. In Moldova, add a large amount of paprika.
In Tataria, shurpa is understood to mean strong mutton broth, with a rather large amount of unroasted onions, as well as chopped potatoes and thinly sliced noodles with a small amount of greens and pepper.
In this photo recipe, we offer you only an interpretation of shurpa prepared at home!
- Bulb onions
- Bulgarian sweet pepper
- Ground black pepper
- Ground chili pepper
- Tomato Paste
Cut 1 kg of lamb neck into small cubes. Fry the meat for a few minutes in its own fat.
Put the meat in a saucepan and pour boiling water (2.5-3 liters). Put onion and peeled carrots in broth. Cook the meat on low heat for 2-3 hours.
From the broth to get vegetables. Cut carrots into rings and send back to the broth.
Peeled potatoes, chopped into large pieces and sent to the broth. Boil for about 10-15 minutes.
Peel and chop the sweet peppers. Add to the pot and cook for a few more minutes.
Prepare the passaging of butter and a few tomatoes, add the garlic. Combine all with broth.
* Salt and pepper to taste.
Chop the greens finely and add when serving.
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