Shurpa is a rich soup that is often prepared in the East. In different cultures, the dish is known under the names "sorpa", "chorba", "sorba". Traditionally, shurpa was cooked in a cauldron over a fire, so the dish had a particularly interesting taste, slightly smoky.
Products required for making shurpa
Shurpa is a traditional oriental dish characterized by high fat content and lots of greens. To prepare the classic version of the soup, you need lamb. However, shurpa made from pork, beef, chicken and fish is often found.
To prepare kovurpa, a shurpa from fried pork, you need the following ingredients: 500 g of pork, 700 g of potatoes, 2 onions, 2 carrots, 2 tablespoons of tomato sauce, spices, 1.5-2 liters of meat broth, fresh herbs, salt, vegetable oil.
Spices recommended for making shurpa: cumin, red pepper, black pepper, basil. In some regions, quince, apples, plums and dried apricots are added to shurpa.
It is best to prepare meat broth for soup in advance using pork bones. The broth should be transparent, so be sure to strain it.
Pork shurpa recipe
Peeled onions and chopped into strips, fry in vegetable oil until golden brown. Pork is cut into small pieces and fried until golden brown. Then, the meat is mixed with onions and diced carrots and tomato sauce are added to them. It should be remembered that vegetables for shurpa need to be cut quite large, otherwise the dish will resemble a regular soup.
All ingredients continue to fry for 5-6 minutes, stirring occasionally. The prepared ingredients are transferred to a double-bottomed saucepan or cauldron and poured with meat broth. Put the saucepan over high heat and bring the broth to a boil. During this time, the potatoes are peeled and cut into small cubes. As soon as the soup boils, add potatoes, salt and spices to taste.
Cooking pork shurpa continues for another 20-25 minutes, until the potatoes become soft. A couple of minutes before cooking, you can add 2-3 bay leaves to the cauldron, giving a spicy taste to an oriental dish, and whole sprigs of parsley. Before serving, the sprigs of herbs must be removed from the cauldron. Sprinkle the finished soup with fresh finely chopped parsley or cilantro.
There is a variant of cooking shurpa without preliminary frying the meat, kainatma. In this case, a broth is prepared from it, carefully removing the foam. When the meat is ready, fried vegetables are added to it. However, the broth in this soup is often cloudy.
