The most satisfying dinner dish that is valued for its taste and richness is shurpa! Of course, everyone has long known that this delicious eastern hotter is best obtained from lamb, but many are frightened off by the specific flavor of this sort of meat. But it does not matter, because the lamb is easily replaced by pork and then the first is no less tasty! The business card of this soup are coarsely chopped products in it.
Uzbek shurpu is served at weddings, it is cured of colds and even cured for hangovers! In winter and autumn, they cook fried shurpa, when meat with vegetables is first fried, and then it is poured with boiling water. But in spring and on hot days, boiled shurpa is preferable without adding extra fat.
Be that as it may, such a rich oriental soup has become popular all over the world and there is hardly anyone who has ever tried it. Is it really you? So let's quickly correct this culinary case - to make a rich, delicious shurpa, you will need:
- 400 g of meat on the bone (lamb, pork, beef, etc.);
- 3 potatoes;
- 1 carrot;
- 1 onion;
- 2 tomatoes;
- 2-3 cloves of garlic;
- 1 tsp. salts;
- 2 pinches of black ground pepper;
- 0.5 tsp. sugar;
- parsley or cilantro;
- 2 bay leaves;
- 40-50 ml of vegetable oil;
- 1.5 boiling water.
Be sure to choose meat on the bone - all the juiciness of the soup consists in the fact that it has to languish for a very long time on the stove and due to this, all the bone marrow is melted from the bone. In general, shurpa is prepared in a cauldron, but in the absence of such dishes in the house, you can simply use a pan with a non-stick coating.
Rinse the meat in water and cut off all blue veins from it, as they can shrink and twist the meat itself while frying. Then cut it into large pieces.
Pour the vegetable oil into the pan and heat it. Pour the sliced meat pieces and fry them until they turn a golden brown on medium heat for 15-20 minutes.
At this time, peel the vegetables, cutting off the dirt, and rinse them in water.
First, the meat must be otseserovat onions and carrots - cut the onion into half rings, and carrots - into large pieces and add to the pan.
Tomit about 5-7 minutes until soft.
Pour salt and spices to taste, if any.
Pour in boiling water and let the soup boil. Reduce the heat to medium and boil the first for about 1.5-2 hours, adding boiling water as it boils. Do not forget to remove the formed foam in the first 15-20 minutes.
As soon as the meat is soft, add the coarsely chopped tomatoes into the shurpa. Those who do not like tomatoes in the soup will need to scald them beforehand and peel them. To remove the acidity of these vegetables, immediately after the tomatoes add sugar in the soup.
After that, add sliced potatoes to the pan and cook for about 15 minutes.
The last stage is the grinding of washed greens and garlic. His teeth can be simply coarsely chopped, and you can also compress directly into boiling soup.
After adding greens and garlic, pound the first on the stove for about 1-2 minutes and turn off the heat.
Be sure to cover the shurpa with a lid and let it brew for a while, and then pour some deep plates in portions, serving it.
Shurpa looks so appetizing and fragrant that your men will definitely ask you for supplements! Enjoy your meal!
Despite the richness of the ingredients, shurpa is not such an expensive dish:
- 400 g of meat per bone - 90 rubles;
- 3 potatoes - 10 rubles;
- 1 carrot - 3 rub .;
- 1 onion - 3 rubles .;
- 2 tomatoes - 7 rub .;
- spices, herbs and garlic - 10 rubles;
- 40-50 ml of vegetable oil - 3 rubles.
Total: 4 servings of hearty soup will cost you 126 rub., and 1 portion - in 31.5 rubles. And it is worth it, because after a portion of shurpa you will already be so fed up that you will not need any main courses!
