What could be the best way to end an active day outdoors? Of course, a delicious and hearty dinner. Shurpa at the stake in a cauldron combines both of these features. This thick meat soup, flavored with oriental spices, will not leave anyone indifferent.

Like any recipe oriental cuisine, shurpa at the stake implies compliance with the exact proportions between the components. It is better not to be lazy and look for the most fresh food for a dish. Then you can definitely be sure that the soup will turn out really tasty, even if none of the companies knew how to cook shurpa before.

The main ingredients include:

• Meat. It can be lamb, beef or pork. The main condition is that it should not be too fat. Well, if it is on the bone;
• Onion. You can take red;
• Carrot;
• Potato;
• bell peppers;
• Tomatoes;
• Garlic;
• Spices. Their choice is made according to taste, but as a standard, in addition to salt, zira, barberry, coriander, and sometimes suneli hops are included in the dish;
• Greenery. The bigger, the better.

The exact number of products depends on the type of meat chosen and the number of people in the company.

Many outdoor enthusiasts will certainly be interested in learning how to cook shurpa on fire. In fact, there is nothing complicated about this.

It must be expected that the cooking process can take about 2 hours, depending on the type of meat and the volume of the cauldron. Tasty dish it will work if the meat is as fresh as possible, and the spices are fragrant. Traditionally, the broth is poured into deep bowls, and vegetables with meat are placed on separate plates. Pickled onions complement the dish very well.

Shurpa on a lamb fire

Shurpa from lamb on a fire - traditional version this dish. Ribs fit especially well here.

Cooking process:

1. In a cauldron, 1 kg of lamb is boiled with 5 liters of salted water. Approximate time -1.5 hours. In this process, it is important to maintain a low fire and remove the emerging foam in time;
2. 3-4 onions are cut into rings and sent to the meat;
3. After 5 minutes, 5 coarsely chopped carrots are sent to the cauldron. The dish is cooked on fire for another 10 minutes;
4. At this stage, favorite spices are added to the dish, and the amount of salt is also increased if necessary;
5. After another 10 minutes, put 5 chopped tomatoes in the soup and continue to simmer for another 5 minutes;
6. Lastly, put 6 diced potatoes, and after 5 minutes - 3 bell peppers;
7. It remains to wait 5-7 minutes and the dish is ready. It remains to generously sprinkle the hot soup with your favorite herbs.

This version of shurpa in a cauldron on a fire will saturate even the most hungry men after an active walk in the fresh air.

Shurpa on a pork fire

For those who really love soft pork, the recipe for shurpa at the stake based on this meat will be to their liking. In this option, the ribs are also most appropriate.

Cooking process:

• In a cauldron in vegetable oil, an onion cut into half rings is first fried;
• The fragrant smell that appears indicates the need to add meat. Its quantity is optimally varied from 0.5 kg to 1 kg;
• When the meat ceases to secrete abundant liquid and reaches the degree of half-cooked, coarsely chopped vegetables are sent to the cauldron: 1 carrot, 1 bell pepper, 3-4 medium potatoes;
• After 5 minutes, you can add a couple of chopped tomatoes without skin to the vegetables;
• When the frying has acquired the desired consistency, drinking water is poured into the cauldron so that it completely covers the vegetables;
• At the same time, all the necessary spices, salt and pepper fall asleep. Close the lid and simmer the dish over low heat for 40-45 minutes;
• Shurpa on a fire in a cauldron is left to infuse for 10 minutes.

The finished dish is served with fresh herbs and garlic. The meat is very soft.

Shurpa on a beef fire

Shurpa from beef on the fire - more lean version dishes

Cooking process:

• Shurpa at the stake will turn out tastier if the pulp is first separated from the stone. The total amount of meat is 1.5-2 kg;
• Meat is fried in a cauldron with vegetable oil, stirring it periodically;
• Diced vegetables are added to the semi-finished meat: 3 onions, 1 large carrot, 4 tomatoes;
• When the vegetables are well fried, pour water into the cauldron so that it covers all the ingredients. Cook the dish for 45 minutes;
• 3 more chopped onions, 2 bell peppers and a head of garlic are sent to the soup. If you want a spicier dish, you can put a couple of pods in a cauldron hot peppers Chile;
• After 10 minutes, it remains to add potato cubes in the amount of 1 kg. As well as salt and spices;
• After 10-15 minutes of cooking, shurpa on a fire is ready.

Even children will like this dish because of lean meat and a large amount of delicious vegetables.

Soup is the most popular liquid dish(usually the first), which is common throughout the world. The main characteristic feature of this dish is that the soup consists of at least 50% liquid. The second feature is the cooking method itself - most often it is cooked by boiling, and in most cases on plain water.

However, with all this, modern soups differ in their various options and methods of preparation. So, today you can find cold and hot soups, as well as soups that can be served both hot and cold. According to the main component, there are meat soups, mushroom, vegetable, combined, etc. And they also distinguish between filling, thickened, mashed soups, roasting, etc.

Today we will try to cook insanely delicious and very unusual soup, the main feature of which is precisely the method of its preparation. So, we are preparing chicken soup in a cauldron!

To cook soup in a cauldron, you will need:

chicken meat - 300 g
smoked loin - 20 g
onion- 1 PC.
bell pepper - 1 pc.
garlic - 2 teeth
potatoes - 2-3 pcs.
carrots - 1 pc.
cherry tomatoes - 5-7 pcs.
vegetable oil - 2 tbsp. l.
salt/pepper - to taste
greens - to taste

How to cook soup in a cauldron:

1. We start by washing the chicken meat thoroughly (it is advisable to take the chicken on the bones, then the broth and the soup itself will turn out rich), then put it in a saucepan (or you can immediately use the cauldron), pour enough water, which is slightly salted, and boil the chicken until done.
After we take the meat out of the pan into a separate plate, and simply filter the broth (we will need about 2 liters).
2. We peel onions and garlic from the husk, wash them together with bell peppers under running water. Now we cut the onion into small cubes, just finely chop the garlic with a knife, and cut the pepper, peeled from the core and seeds, into small strips.
3. We peel the potatoes, also wash them well, and then cut them into small pieces of arbitrary shape. Cut the peeled and washed carrots into thin strips, like bell peppers.
4. Now we send a cauldron to the fire, and while it heats up, at this time we cut the smoked loin into small cubes. Fry the chopped meat in a heated cauldron, then add a little vegetable oil and spread the sliced ​​\u200b\u200bin the loin Bell pepper, onions, and garlic. Saute the vegetables for about 2-3 minutes (until the onion is soft).
5. Then add chopped potatoes and carrots to the cauldron. Mix everything well and fry the contents of the cauldron for about 3-5 minutes, then pour about half the amount of broth and leave the vegetables to stew over medium heat under a closed lid for about 6-8 minutes.
6. At this time, wash the cherry tomatoes and cut them in half (or you can add them whole to the soup, as you like). Next, add the tomatoes to the cauldron to the rest of the ingredients and again cover everything with a lid.
7. Now we separate the already cooled chicken meat from the bones (if necessary), and then cut it into small pieces and immediately send them to the soup. After that, pour the rest of the broth, salt and pepper it to taste, cover with a lid on top and continue to cook the soup until the vegetables are ready (about 10 more minutes).

for the broth:

• chicken - 1.8 kg;
• carrots - 2 pieces;
• potatoes - 3 pieces;
• onion - 1 head;
• salt;
• water;
• dill and green onion;

for noodles:

• wheat flour - 2.5 cups;
• egg - 1 piece;
• water - 0.5 cups.

Prepare the noodles ahead of time. To do this, add an egg with water to the sifted flour ...

... and knead a fairly stiff dough. Leave it to rest for 30 minutes.

Then divide the dough into 2-3 parts. Roll out each part of the dough on a powdered surface of the table thinly into a layer. Leave the layers to dry for 30-40 minutes. Cut the layer into strips 4-5 cm wide and leave to dry for another 20 minutes.

Then fold a few strips on the board, sprinkling them with a little flour, and thinly slice the noodles.

Spread the chopped noodles on the surface of the table and dry for several hours, periodically turning over. Remove the dried noodles in a closed container and store as cereals and pasta. The given amount of noodles is enough for 2 cauldrons of soup.

chicken soup

Wash the chicken. Clean vegetables.

Kindle a fire under the hearth and set the cauldron.

Pour water into the cauldron and lower the chicken. Add enough water so that the whole chicken is submerged in the liquid. Bring the broth to a boil, remove the foam with a slotted spoon, reduce the heat under the cauldron. The broth should boil slowly. Do not even boil, but only demonstrate readiness to boil just about, depicting stains and fermentation of liquid on the surface. Salt the broth. It is very important to salt the broth well, then the chicken meat will be tastier. Add coarsely chopped carrots and onions.

After 40-50 minutes, the chicken will be ready. You will see this by the outgoing meat on the bones of the legs. To ensure the chicken cooks evenly, turn it over once during the cooking process. Remove the cooked chicken from the broth and put in a warm place.

Now we need to calculate how many eaters we have. And leave enough broth in the cauldron so that everyone has enough for one time and nothing is left. Cool the excess broth and put it in the refrigerator. You can cook some soup on it the next day.

Now put in the soup potatoes, cut in half. To make the broth transparent, leave the pre-peeled potatoes for half an hour in water, let the starch wash out.

After 15 minutes, add the noodles to the broth and bring to a boil. The amount of noodles depends on your preferences - how do you like the soup: thicker or thinner. The readiness of the noodles will signal the readiness of the soup.

Pour the noodle soup into bowls. Add finely chopped dill and green onions. Place a dish in the center of the table boiled chicken. Let the eaters themselves take as much meat as they like. Optionally, you can add a tablespoon of curdled milk or sour cream to the soup.

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The most common recipes for dishes cooked in a cauldron in nature in Russia are fish soup and porridge. For the fish soup they select the best small fish and larger fish heads. Vegetables and spices are added to taste, they can be very different: potatoes, carrots, zucchini, bell peppers, onions, celery, turnips, radishes, beets, fresh herbs. Cereals are also used in some cases, but less often ( classic ear goes without them).

The five most commonly used ingredients in cauldron recipes are:

Rich porridge in a cauldron is cereals (most often pearl barley, buckwheat, millet, rice) and “filler”, which can be:

• any vegetables
• fresh meat
• sausage
• stew

What to cook in a cauldron on a fire? See recipes on the site

The most popular recipe is wheat field porridge with garlic and lard, stew and onion.

Pilaf in a cauldron over a fire has become popular in recent years. First of all, because a cauldron is an ideal dish for him. Well, taste and ease of preparation also matter. Beef, lamb, pork, chicken - in our country they take any meat for it, focusing only on their taste, bypassing traditions.

Uzbek neighbors shared a recipe for dumlyama, which is just being cooked on a fire in a cauldron. In fact, this is a “hodgepodge” stew, for which any vegetables and meat are suitable. First, the meat is fried with onions, then other vegetables (and even fruits!) are put into it in turn. Moreover, the latter do not even need to be cut - just peel them.

Another eastern guest is shurpa soup, thick, rich (look for the recipe with a photo on the site). You can also be creative in its preparation and change the composition of the products as you wish. The main thing is that it was beautiful, tasty and rich.

Soup is a very popular liquid dish, which we call the “first” in the order of serving on the table, it is common throughout the world. The main distinguishing feature of this dish is that it consists of approximately 50% liquid. And this liquid, as a rule, is ordinary water. There are exceptions: tomato juice, other vegetable juices, etc., but these are already specific soups. Modern soups are prepared in a wide variety of options and cooking methods. There are cold and hot soups, meat, vegetable, dairy, fish, mushroom, and also combined ones. And yet, the most popular is meat soup, cooked with vegetables and herbs. And it turns out especially tasty if you cook it in a cauldron. Kazan suggests a large number of products, increased volume compared to the kitchen, etc. So, you need to cook soup in a cauldron on a fire, in nature. This approach provides not only Tasty dinner, but also makes this process a real holiday, a kind of culinary event, in which, as a rule, all guests and family members are involved. There is enough work for everyone: lay down a fire, set up a cauldron, prepare food, bring water, monitor the fire, add spices, stir and taste, etc.

They love to cook such soups in the East. Kharcho soup in a cauldron came from the Caucasus, lagman, shurpa - also from there. An excellent lamb soup in a cauldron is made in the countries of Central Asia. Or soup with noodles in a cauldron: there are many options. From the lagman where the noodles are adjacent to large quantity vegetables, to the simple noodle soup we often make for kids.

As you can see, there are many options for soup in a cauldron, each of them is interesting in its own way. And if you plan to cook soup in a cauldron, first find the recipes on the site and study them, compare photos of ready-made soups in a cauldron. Recipes with photos are more visual and help housewives better.

If you are going for a picnic, be sure to cook soup in a cauldron on a fire, recipes for this dish are on our website.

And for starters - a few tips for handling the cauldron and cooking soup:

Choose a cauldron with a volume based on the number of guests. The volumes of cauldrons are different - from 3 to 25 liters;

The cauldron must have thick walls and a flat bottom;

A new cauldron must be thoroughly washed, ignited with oil, wiped dry, but do not use detergents. If the cauldron is enameled, then it is not necessary to ignite it;

To get a transparent broth in a cauldron, first the meat is poured with half of the water, noise, foam are removed, and then the rest of the water is added and a weak fire is set;

A good addition to soup can be garlic croutons which are easy to cook on your own;

The prepared soup in a cauldron should be allowed to stand for another 10-15 minutes, it will infuse and will be even tastier.