Shurpa is a thick and fatty meat soup with coarsely chopped ingredients, traditional for many countries of the East. Shurpa is especially popular in Tajikistan, Uzbekistan, Azerbaijan and Turkmenistan, and each region has its own recipe for making such a hearty soup.
Secrets of making delicious beef shurpa
Shurpa is traditionally made from young lamb or beef. In the second case, the soup turns out to be less fatty and high-calorie, so in order for the dish to turn out rich, as it should be in eastern countries, it is important to use a lot of meat on a small bone, preferably with some fat.
Products for making shurpa according to the classic recipe are cut large. Potatoes, turnips, or tomatoes can even be added whole to the soup.
During cooking, the broth should not boil, but simmer over low heat.
Especially tasty shurpa is obtained in a cauldron over an open fire.
Shurpa prepared according to the traditional recipe should have a slightly sour taste. To do this, you can put tomatoes, plums, quince or apples in the broth. Some recipes include lemon or lemon juice added at the end of the boil.
Various herbs and spices will help to make the shurpa taste more spicy. Zira, black pepper, bay leaf, cilantro, basil, dill are best suited for this dish.
Shurpa over an open fire according to the classic recipe
Ingredients:
- 2 kg of beef on the bone;
- 6 l. water;
- 150 g lard;
- 1-2 heads of onions;
- 6 medium potatoes;
- 1 red bell pepper;
- 2 carrots;
- 3-4 tomatoes;
- 1 teaspoon of cumin;
- salt and black pepper to taste;
- parsley.
Make a fire, set a cauldron over it and throw finely chopped bacon into it. When it begins to heat and release fat, fry large pieces of beef in lard. At the end, add half rings of red onion and fry for another 5 minutes. Then pour everything over with water, bring to a boil, remove the foam and leave to simmer for 1-1.5 hours, making sure that the broth does not boil. When the beef is almost ready, throw whole potato tubers peeled from the skin, carrots and bell peppers cut into large circles. Cook until vegetables are ready. At the end, put halves of peeled tomatoes, salt and pepper, add cumin and remove from heat. Sprinkle with herbs, cover the cauldron with a shurpa lid and let it brew for a while. Homemade shurpa with flatbread and ayran is delicious.
Diet recipe for beef shurpa
Ingredients:
- 1 kg of boneless beef;
- 4 l. water;
- onion head;
- 4-5 medium sized potatoes;
- 3-2 tomatoes;
- salt and black pepper to taste;
- 1 bunch of fresh parsley and green onions.
Wash the beef, clean it from possible streaks and film, cut into large pieces, put it in a cauldron or a saucepan with a thick bottom, along with a peeled whole onion head. Pour cold water over the meat and bring to a boil. Collect all the foam and simmer until tender. Then peel the potatoes, cut in half and add to the cauldron. After 15 minutes, salt the shurpa. When the potatoes are almost soft, add the whole tomatoes by making a cruciform cut on top of them. Add coarse black pepper and herbs to the finished shurpa, cover and leave for 10 minutes. Then pour into plates and serve with fresh herbs and bread.
Azerbaijani shurpa with quince and dried apricots
Ingredients for 5 liters of water:
- 2 kg of beef on the bone;
- 1 tbsp. a spoonful of beef fat or butter;
- 4-6 potatoes;
- 2 heads of onions;
- 2 multi-colored bell peppers;
- a handful of dried apricots;
- 1 large quince;
- salt and spices to taste: black pepper, cumin, cloves;
- parsley and cilantro.
Wash the beef, chop into large pieces and fry in a cauldron in fat or butter for 10-15 minutes. Then add water, bring to a boil, remove the foam and leave to simmer over very low heat. When the meat is tender, add the peeled and halved potatoes. In a separate frying pan, lightly blanch in butter red onion, bell pepper, dried apricots soaked in water and cut quince slices in butter. Then add vegetables and fruits to the shurpa, salt and boil for 5-10 minutes. At the end, remove the foam, add spices, turn off the heat and cover the cauldron with a lid. Serve shurpa on the table as follows: get vegetables with meat with a slotted spoon and put in separate plates, and pour the soup into bowls. Sprinkle everything with herbs.
Hearty shurpa with chickpeas
Ingredients:
- 1 kg of beef;
- 4 l. water;
- 1 cup chickpeas
- 3 tbsp. tablespoons of vegetable oil;
- 2 tomatoes;
- 2 heads of onions;
- carrot;
- 2 sweet peppers;
- salt, black pepper, turmeric to taste;
- fresh herbs: green onions, basil.
Soak chickpeas in cold water overnight or for 5-6 hours. Rinse the meat, remove the films from it, chop into large pieces and fry lightly in a cauldron in vegetable oil or fat. Cover with cold water, bring to a boil and remove all foam. Then add the soaked and washed chickpeas. Bring to a boil again, collect the foam, reduce heat and simmer until almost cooked, making sure that the broth does not boil. Wash the vegetables, cut the carrots into slices, cut the peppers into coarse longitudinal strips, and the onions into large cubes. Lightly fry everything in a small amount of vegetable oil, then add the peeled and cut tomatoes into the pan into the pan, simmer for a few minutes. Transfer the vegetables to the shurpa, add salt, black pepper, a pinch of turmeric (optional) and bay leaf. Then remove the resulting foam and turn off the heat. Cover the shurpa with a lid and let it brew for 15 minutes. Add coarsely chopped onions and basil to the soup before serving.
Beef shurpa with hot pepper and eggplant
Ingredients:
- 2 kg of beef on the bone;
- 4-5 medium sized potatoes;
- 500 g eggplant;
- Bell pepper;
- carrot;
- 2 heads of onions;
- 2 tomatoes;
- 1 hot pepper;
- parsley and basil;
- salt and black pepper.
Put the pre-washed beef in a cauldron or soup pan along with a peeled whole head of onion. Pour water, put on fire and bring to a boil, then remove the foam and leave to simmer under a lid over low heat for 1-1.5 hours. When the meat is almost ready, take it out and strain the broth. Put chopped boiled beef into a cauldron, add peeled potato tubers, carrots cut into slices and onion cubes. Pour everything over with strained broth, bring to a boil, salt. Wash the eggplants, remove the stalk, cut into large cubes, sprinkle with salt and leave for 10 minutes to get rid of possible bitterness. Then rinse them and add to the shurpa along with large cubes of sweet pepper and peeled tomatoes. Cook until tender. At the end, add whole hot pepper, black ground pepper, remove from heat. Serve shurpa with lavash or samsa, sprinkle with plenty of chopped parsley and basil over the soup.
Shurpa in a multicooker at home
Ingredients:
- 1 kg of beef;
- 2.5 liters of water;
- onion head;
- 1 tomato;
- carrot;
- Bell pepper;
- 3-4 potatoes;
- 1 clove of garlic;
- 1 teaspoon of hops-suneli;
- salt and black pepper to taste;
- ½ bunch of cilantro.
Wash the beef, cut into large pieces, put in a slow cooker and lightly fry in a little vegetable oil. Then add a whole peeled onion head to the meat, pour water over everything and, setting the multicooker to the "Soup" mode, cook for an hour. In the meantime, peel and coarsely chop the potatoes, cut the carrots into slices, the bell pepper into slices. Peel the tomatoes after pouring boiling water over them. When the beef is ready, take it out of the multicooker, discard the onion, and strain the broth. Return the meat to the bowl, add all the prepared vegetables, pour over the strained broth, season with salt and leave to cook for another 20 minutes until the potatoes are tender. Add coarsely ground black pepper, suneli hops, bay leaf, chopped garlic and cilantro to the finished shurpa. Close the slow cooker, let the soup brew for 15 minutes, and then serve. For shurpa, you can also make a sauce of sour cream or fatty kefir with garlic and chopped herbs passed through a press: dill, cilantro, basil.
Beef shurpa in a pot
Ingredients:
- 1 kg of fresh beef;
- 2.5 liters of water;
- 5 potatoes;
- 2 tomatoes;
- bell pepper;
- 1 head of onion;
- carrot;
- parsley and basil;
- 1 head of garlic;
- salt, bay leaf and black pepper to taste.
First you need to boil the beef - wash the meat, remove the film from it, if any, put it in a saucepan along with peeled onions and pour cold water. When the broth boils, remove all the foam and simmer until the meat is almost cooked over low heat. At the end, add salt to the broth. Meanwhile, peel the potatoes and chop coarsely, peel the tomatoes and cut into quarters, the carrots into slices and the peppers into large cubes. If desired, vegetables can be pre-blanched in a small amount of vegetable oil - everything except potatoes. When the meat is almost ready, take it out, discard the onion, and strain the broth. Arrange the potatoes and other vegetables in ceramic pots, salt, add coarsely chopped meat, spices and a little chopped garlic. Pour the broth in which the beef was cooked over the pots and bake in the oven at 200 ° C for about 40 minutes. The readiness of the shurpa can be checked by the softness of the potato. Add chopped fresh herbs to the shurpa, cover and let stand for 5 minutes. This soup can be served directly in pots and always hot.
Shurpa with waving in Turkmen
Ingredients:
- 1 kg of beef;
- 200 g green mung bean;
- onion head;
- 2 tomatoes;
- 1 tbsp. a spoonful of vegetable oil;
- 1 tbsp. a spoonful of butter;
- 1 sweet pepper;
- 1 carrot;
- salt, cumin and black pepper to taste;
- 1/2 bunch of cilantro and parsley.
Soak the mash in cold water for several hours. Then wash the meat, cut into large pieces and fry in vegetable oil in a frying pan or cauldron. When the beef is browned, pour over water and bring to a boil over high heat. After that, carefully collect the resulting foam so that the broth turns out to be transparent, and leave to simmer over low heat until tender. Add mung bean to the broth half an hour before the end. When the beef becomes soft, add diced onions, large carrots and bell peppers into the soup, add salt. 5 minutes before the end, put whole tomatoes into the shurpa, making a cross-shaped incision on top of them, and butter, black pepper and cumin. It is important to remove the foam from the finished shurpa again, then add parsley and cilantro in equal proportions and turn off the heat. Be sure to let the soup steep for a while, but serve it still scalding hot and best of all with fresh samsa or lavash.
Spicy shurpa with turnips
Ingredients:
- 1.5 kg of beef on the bone;
- 4 liters of water;
- 300-400 g turnips;
- 2 tomatoes;
- red and green bell peppers;
- 1 carrot;
- 2 heads of onions;
- spices: salt, black ground and allspice, coriander and cumin;
- head of garlic;
- greens: ½ bunch of green onions, dill, cilantro, parsley;
- a handful of basil leaves.
Fry the pieces of beef in a small amount of vegetable oil directly in a saucepan or cauldron, add a head of onion and allspice to them. Pour everything over with water, bring to a boil, remove the foam and leave to simmer over low heat. After an hour, peel the turnips and carrots, cut the first into large cubes, the second into slices, add them to the pan to the beef. Chop the remaining onion, peel the tomatoes and cut into cubes, bell pepper - into cubes. Add the same to the pan along with the unpeeled head of garlic. Season with salt, season with spices and leave until meat and vegetables are cooked. At the very end, remove the foam, turn off the heat and let the shurpa brew for a while. After 10 minutes, remove the meat and vegetables from the pan with a slotted spoon, put them on a beautiful dish, sprinkle with half of the chopped greens. Add the remaining herbs, except for the basil, to the broth, leave for 5 minutes, and then pour the broth into bowls and serve with a dish with meat and vegetables along with fresh lavash.
