Uzbek cuisine is wide and varied. One of the signature first courses is shurpa. This is a thick, rich soup in which meat is cooked along with vegetables. Indulge your family with this wonderful dish and you may come back to it again and again.
It is necessary
- - lamb or beef on the bone - 600 g;
- - chickpeas - 450 g;
- - onions - 2 pcs.;
- - carrots - 2 pcs.;
- - potatoes - 4 pcs.;
- - tomatoes - 3-4 pcs.;
- - red bell pepper - 2 pcs.;
- - zira;
- - fresh herbs;
- - salt.
Instructions
Step 1
Rinse the meat and chickpeas and immerse them in 3 liters of cold water. After boiling, remove the froth from the broth and cook at moderate temperature for about one hour.
Step 2
Peel carrots and onions. Chop the carrots into 4-6 pieces, chop the onion into large rings and add to the soup. After boiling, set the temperature to a moderate level and continue cooking, covered.
Step 3
Coarsely chop the bell peppers, tomatoes and potatoes. Tomatoes can be peeled beforehand by pouring boiling water over them. Half an hour before the meat is ready, dip the vegetables into the soup, as well as cumin and salt to taste. Bring to a boil and then reduce the temperature to a minimum.
Step 4
Pour the prepared shurpa into portions and garnish with chopped herbs. Serve hot.
