fragrant, delicious, hearty meal, 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 is ideal, domestic chicken.

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 pepper 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 onion, 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 fully prepared potatoes, turn off the heat 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 big chunks, put in a deep metal container, fill 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 into 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 y.

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:

Piece 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 not large quantity fresh herbs and ground pepper.

Shurpa is good in a freshly prepared hot form, when cooled down and reheated, it loses its taste qualities.

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 taste and aroma, it is better to remove them from ready meal 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.

Hearty, hot and fragrant soup Shurpa 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. Put the pieces of beef in a saucepan and pour cold water, put on the stove. We remove the foam from the meat. Close the lid, cook for 1.5 hours on low heat.

We cut small cubes onion and bell pepper. 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. In addition, instead of plain water For cooking meat broth, you can use pre-cooked vegetable 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 fry a little more, pour tomato paste and mix 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 be added to fresh in 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 - thick rich soup, which is prepared mainly with meat, plenty 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, it is these fruits that 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 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 hearty and incredibly delicious first dishes. Shurpa is prepared on the basis different meat, 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.;
• onion- 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 need a kilo good meat and 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 needed.

Serve the beef shurpa immediately while it is hot. Add White bread or lavash. 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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rich, thick soup on a strong meat broth called shurpa or chorpa - 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 options is an excellent result, because real shurpa 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 or lean beef, however classic recipe shurpa includes exactly 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 true authenticity, put aside all your fancy pots of non-stick coating and find a real cast-iron cauldron 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 fat tail fat, but you can use any oil, just 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 lamb and fry in a cauldron in in large numbers fat, until the pink tint disappears completely.
2. Add lots of onions large pieces carrots, stripes bell pepper and tomatoes, cut into 2-4 pieces (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

V home version 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 " chickpeas” turned out to be 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 find out the most best recipes lamb shurpas in Uzbek style. Cook with pleasure and peace to your home!

Hearty, rich delicious shurpa with vegetables and fatty meat will be the perfect dish on the table on a cold winter evening. It will fill you with a charge of vivacity, warm and give a good mood.

We represent the most interesting recipes shurpas.

You will need:

• bay leaf - 2 pcs.;
• potato tubers - 500 g;
• salt - to taste;
• carrot - 1 pc.;
• water - 2 l;
• meat with bone - 0.7 kg;
• tomato sauce- 20 ml;
• onion - 1 pc.;
• Bulgarian pepper - 1 pc.;
• lamb fat for frying;
• garlic - 2 cloves;
• tomatoes - 2 pcs.;
• a handful of greens;
• black and red ground pepper to taste.

How to cook lamb shurpa:

1. We chop the lamb on the bone into pieces, put it in a saucepan with sizzling fat and cook for strong fire before the formation of a ruddy crust.
2. Pour filtered water into a saucepan.
3. Pour the meat pieces into a saucepan with water and cook until soft, from time to time removing gray foam from the surface of the liquid. This will take you from half an hour to 60 minutes. It all depends on the age of the lamb.
4. Put the cooked meat on a plate.
5. We clean all vegetables in the usual way. Carrot root cut into large circles. I pour it into the broth.
6. We cut small potatoes into two parts and load them into the pan after the carrots.
7. We cut the lamb smaller and send it after the vegetables.
8. Cut the onion into quarters, crumble into the prepared soup.
9. Chop red bell peppers into large pieces. Cut the tomatoes the same way.
10. Pour the chopped vegetables into the broth, then pour the tomato sauce.
11. It remains to pour all the spices, salt. For flavor, you can use basil, cilantro, etc.
12. We turn garlic cloves and washed greens into crumbs. Add them to the dish. We leave the delicious fragrant shurpa for 20 minutes, and then pour it into plates.

Hearty dish with beef in a cauldron

What to take:

• three tomatoes;
• any kind of fresh herbs - 60 g;
• 4 garlic cloves;
• beef pulp - 0.6 kg;
• three sweet peppers;
• spices to taste;
• potato tubers - 6 pcs.;
• tomato paste - 60 g;
• two carrots;
• salt - to taste;
• onion - 2 pcs.

Beef shurpa step by step:

1. Remove skins and skins from all vegetables. Pour oil into the cauldron, chop the onions with feathers and fry until golden.
2. We cut the washed beef pulp into large pieces, load it with the onion and cook for 15 minutes, turning it over to the other side.
3. We cut the roots of carrots in the form of straws, chop the bell pepper into sticks, and the tomatoes into quarters (if they are small).
4. We put the crushed products in a cauldron and pass for 2 minutes.
5. We pour boiling water. Its layer should cover all the ingredients. Stew the food for 40 minutes. The fire must be at minimum power.
6. We chop the potatoes in large cubes, put them in the soup, add more boiling water, salt, spices.
7. We cook the dish for 15 minutes. It remains to crumble chopped garlic cloves and fresh herbs.
8. Shurpa soup should stand for another 10 minutes and you can treat yourself to rich, thick food. Bon Appetit!

How to cook pork shurpa?

From such a fragrant, fatty dish, any man will be delighted.

Recipe Ingredients:

• red chili pepper - 4 g;
• pork meat - 0.8 kg;
• tomatoes - 0.2 kg;
• fresh parsley - 20 g;
• potatoes - 0.6 kg;
• liquid oil - 18 ml;
• onion - 0.25 kg;
• zira - 10 g;
• sweet pepper - 0.25 kg;
• dill - 20 g;
• carrot - 0.25 kg;
• garlic cloves - 8 pcs.

Cooking algorithm:

1. Cut the pork flesh into large cubes.
2. We put them in a cauldron or pan, pour them with oil and fry until golden brown.
3. Coarsely chop the peeled onions. If the onion is small, then it can be left whole.
4. Chop carrots into large rings.
5. We fall asleep carrots with onions for pork and cook for 3 minutes.
6. Peeled sweet pepper cut into large pieces. We pour it to the prepared products and pass it for another 4 minutes.
7. We chop potato tubers into large slices, put them in a cauldron. Vegetables and meat continue to simmer for 15 minutes.
8. Pour 2 liters of water and wait until the broth boils.
9. Add salt, from time to time remove the foam from the soup.
10. Grind the hot pepper and throw it into the cauldron, reduce the heat and slowly cook for an hour and a half.
11. Remove the skin from the tomato and cut into large slices.
12. Put them in the dish and cook for another 4 minutes.
13. With the flat part of the knife blade, we crush the garlic cloves, crumble them into a cauldron, pour zira, black pepper, chopped greens. It remains only to enjoy the wonderful taste of a hearty lunch.

In a slow cooker

Main products:

• bulbs - 4 pcs.;
• dill with cilantro - a handful;
• lamb - 500 g;
• one leaf of laurel;
• lard - 100 g;
• salt to taste;
• hot chili pepper;
• tomato sauce - 80 g;
• potatoes - 500 g.

How to prepare shurpa in a slow cooker:

1. Washed meat and bacon cut into pieces.
2. Chop the peeled onion into rings.
3. Chop the peeled potatoes into large cubes.
4. We load the fat into the bowl of the multicooker and fry until cracklings appear in the “Frying” mode.
5. Put the cracklings in a separate bowl.
6. In the remaining fat we pass the lamb meat until golden brown.
7. Fall asleep rings of onion and potato cubes. Fry the ingredients for 10 minutes.
8. Add tomato sauce and cook in the same program for another 10 minutes.
9. Pour salt, chop pepper, pour 2.5 liters of water. We rearrange the multicooker in the "Extinguishing" mode. Time - 60 minutes.
10. At the end of cooking, chop the chopped cilantro, dill and put a bay leaf.

From venison or roe deer

Shurpa from roe deer or venison will add variety to the usual lunch dishes. Feel the spicy aroma of the forest.

Recipe Ingredients:

• garlic - 1 head;
• venison - 0.5 kg;
• millet groats - 60 g;
• carrot - 2 pcs.;
• spices to taste;
• mushrooms - 0.1 kg;
• two bulbs;
• a bunch of any fresh herbs;
• potato tubers - 5 pcs.;
• prunes - 7 pcs.;
• one red pepper;
• smoked meats - 0.1 kg.

Shurpa from venison step by step:

1. Let's prepare all the products: peel the vegetables, rinse the venison and chop into large pieces.
2. We put them in a saucepan and fry with pieces of onion.
3. Coarsely chop potatoes, carrots, bell peppers.
4. We shift the fried foods, pieces of vegetables into a cauldron or pan. Fill this splendor with water and cook at a minimum fire power for 40 minutes.
5. Coarsely chop mushrooms and prunes.
6. As soon as the soup is cooked, put millet, mushrooms, spices, chopped herbs and prunes into the broth. Cooking for another 20 minutes. Now an unusual dish can be poured into plates. Bon Appetit!

Chicken cooking method

If you don't like this soup because of the heavy fatty meat, make it with chicken.

What to take:

• a bunch of cilantro;
• onion - 0.5 kg;
• zira - 5 g;
• chicken - 2 kg;
• bunch of parsley;
• salt to taste;
• small potato tubers - 8 pcs.;
• coriander - 8 g;
• black pepper, ground to taste;
• carrots - 4 pcs.;
• a bunch of basil;
• hot pepper - 2 pcs.;
• small tomatoes - 0.3 kg;
• bell peppers of different colors - 2 pcs.

How to cook chicken shurpa:

1. Cut the chicken into pieces, put in a bowl.
2. Pour the pieces with 3 liters of water, wait until the liquid boils on the stove.
3. Chop the onion in the form of half rings and throw it into the pot. Boil the broth for 60 minutes.
4. We chop the peeled carrots into slices and load them with the cooking ingredients with the addition of hot peppers.
5. Mix the cumin and coriander, crush them and add to the soup. Cooking another 15 minutes.
6. During this time, chop the peeled potato tubers into cubes, load into a saucepan and cook for 10 minutes.
7. Coarsely chop the tomatoes and bell peppers, toss them in the wake of the potato pieces.
8. Cook on low heat until potatoes soften.
9. It remains to pour all the spices, salt, herbs, hold the soup on the gas for another 2 minutes.
10. Serve bowls of steaming soup along with tortillas.

An unusual horse meat recipe

List of ingredients:

• carrot - 0.2 kg;
• tomato paste - 20 g;
• horse meat - 0.5 kg;
• vegetable oil - 40 g;
• a clove of garlic;
• salt to taste;
• onion - 0.1 kg;
• black pepper and herbs to taste.

How horsemeat shurpa is prepared:

1. Put the pieces of horsemeat on the bottom of the pan with water. We are waiting for the liquid to boil.
2. We put a whole peeled onion and lavrushka. Cooking for 40 minutes.
3. Put the soft cooked meat on a cutting board and chop.
4. We load the horse meat into a frying pan with oil and pass it along with chopped carrots and tomato sauce.
5. We shift the roast with meat into the soup, wait until it boils.
6. Pour seasonings, salt, pieces of herbs and cook for another 15 minutes, reducing the heat.
7. It remains to set the table and serve a fragrant dish.

Elk shurpa - step by step

You will need:

• two bell peppers;
• elk meat - 2 kg;
• carrot - 500 g;
• cilantro;
• one apple;
• potato tubers - 2 kg;
• fresh herbs to taste;
• onion - 1 kg;
• garlic - 2 heads;
• seasonings and salt to taste.

How shurpa is prepared in a cauldron:

1. Chop the elk into large cubes.
2. We put them in a cauldron with cold water
3. Chop 700 g of onion into rings. We turn the roots of carrots into sticks.
4. In boiling meat broth loading carrots and onions.
5. After half an hour, we send quarters of tomatoes to the cauldron.
6. Chop the remaining onion in half rings and send it to the soup along with slices of bell pepper.
7. After 20 minutes, throw into the dish small potatoes without cutting it.
8. Combine your spices, crushed garlic, crushed apple and salt. As soon as the potatoes are cooked for 15 minutes, pour the mixture of spices into the broth.

Main Ingredients:

• coriander - 5 g;
• fat tail fat - 220 g;
• tomato - 3 pcs.;
• dill and cilantro;
• lamb - 0.55 kg;
• zira - 5 g;
• Bulgarian pepper - 3 pcs.;
• potato tubers - 3 pcs.;
• onions - 5 pcs.;
• salt to taste;
• carrots - 2 pcs.

Shurpa in Uzbek, how to cook:

1. Melt the lard in a frying pan until browned. We are removing them.
2. We load large pieces of lamb into a pan and fry in melted fat until browned.
3. Add onion rings. After 4 minutes, lay out the quarters of the tomatoes.
4. After 7 minutes, pour the bell pepper sticks. Stew the dish for 17 minutes, and load the carrots in the form of straws.
5. We spread the contents of the pan in a saucepan, pour 3 liters of water. When it boils, add coarsely chopped greens, all spices, salt.
6. Let the dish cook for another 15 minutes. During this time, cut the peeled potato tubers into large cubes and add to the soup.
7. After 20 minutes you can enjoy great taste rich hot shurpa.