Oriental cuisine is rich in recipes for preparing hearty dishes, a distinctive feature of which is the generous addition of spices. Shurpa, which is popular in these parts, is no exception.
What foods and utensils are needed to make shurpa?
Shurpa (or chorpa, sorpo, shorpo) is a rich filling soup, the origin of which is the East. The classic shurpa is made from lamb meat, but there are recipes for oriental chicken soup, lamb with chicken, and even small game. In Turkmenistan, they cook fish shurpa.
Mutton shurpa, the recipe of which is considered classic, is cooked quite easily. The soup turns out to be very aromatic and nourishing, and the meat that was used for the broth remarkably serves as the main meat dish. In order to understand how to make lamb shurpa, you first need to learn about several essential ingredients of this dish. It:
- a piece of lamb (your choice - ribs, knuckle, neck, shank);
- greens (cilantro and dill).
The important role played by dishes, which is used for shurpy. Ideally, this should be a cauldron in which the meat is fried and then the broth is boiled. But also suitable cast iron pan and pan with non-stick coating.
Recipe for classic Uzbek shurpa
Such a shurpa option is considered a classic among lovers of Caucasian cuisine. Its main feature is the addition of peas, which is considered the birthplace of Uzbekistan - chickpea. Uzbek lamb shurpa, the recipe of which is quite simple, is prepared as follows.
- lamb (equal parts of ribs, bones and pulp) - 1 kg;
- potatoes - 7 pieces;
- onion-5 pcs;
- medium sized carrots - 4 pcs;
- sweet pepper - 2 pieces;
- garlic - 3-4 cloves;
- chickpeas - 70 g;
- cilantro (can be in the form of seeds - then the taste of the spice will not be too strong), basil, curry;
- dill (you can add parsley);
- After washing the meat, ribs, bones, put them in a cauldron or cast-iron pot and pour water.
- Add salt and chopped onions (3 pcs.) To the broth.
- Make a slow fire under the cauldron and cook the meat in broth for about half an hour.
- Rinse chickpeas in cold running water (you can also leave it soaked for about 15 minutes for half an hour so it will cook faster). Add the peas to the broth.
- Cut the remaining onions and carrots into large cubes, send them to the broth.
- Add potatoes to the soup 20 minutes after adding chickpeas.
- Chopped sweet bell pepper and garlic are added to shurpa 5 minutes before being fully cooked.
- Sprinkle with herbs and let stand.
You can serve such shurpa in two versions: as a broth with greens and a meat dish with potatoes.
In some recipes, shurpy in Uzbek style is recommended to fry in butter first - then the soup will turn out even more rich.
- Boil a piece of pulp until half cooked and cool.
- Fry in olive oil until golden brown chopped onion half rings.
- Dice meat and mix with onion.
- Cut the carrot into thin slices.
- Add carrots and tomato puree or pasta to the meat and fry everything for about 15 minutes.
- Put the meat with the passaged vegetables in a cauldron or cast iron pan and pour the remaining broth.
- Add potatoes, salt and pepper to boiling soup. Boil for 30-40 minutes.
- A couple of minutes before the end of cooking, pour greens.
Cooking in a slow cooker
Fragrant oriental soup shurpa can be cooked in a slow cooker. This recipe will be especially relevant for those who do not like to spend a lot of time at the stove.
- chicken - ½ kg;
- potatoes - 4 pcs;
- carrots - 2 pieces;
- onions - 3 pcs;
- sweet pepper - 3 pieces;
- tomatoes - 3 pcs. (can be replaced by tomato paste);
- salt pepper;
- greens (cilantro, parsley, dill, basil).
- Cut the meat into large pieces, pour 2 liters of water in the multicooking bowl in the bowl and cook in the Multipovar mode.
- After half an hour, add the coarsely chopped vegetables and spices and leave for another 15 minutes in the same mode.
- Sprinkle soup with greens before serving.
As already mentioned, shurpa has several options for cooking and serving. However, no matter what recipe you choose, it is useful to learn a few tricks of cooking fragrant soup.
- In the Caucasus, mutton is often replaced with camel meat or goat meat - the soup is more tender.
- If you want the broth to be more aromatic and satisfying, you need to boil it over low heat, but then the taste of meat will deteriorate somewhat. Conversely, to make the meat softer, shurpa is boiled over high heat, but the broth will not be too rich.
- The more green you add to the soup, the richer its taste will be.
- Shurpa is served only hot and is not stored for a long time.
- Vegetables for soup should be cut into large pieces, and the potatoes can be put whole - then they can be served as a second dish.
- Serve shurpa need with sour cream.
If you like oriental cuisine, be sure to find out how to cook shurpa with lamb or another type of meat. This fragrant hearty soup will definitely not disappoint even the most discerning gourmet.