Traditionally, shurpa is made from mutton meat, but in the cooking of Asian countries, the use of another main ingredient is also allowed, which, perhaps, is not very inferior to the first in its juiciness - duck. Moreover, this bird is very nutritious, capable of strengthening the nervous system and normalizing metabolism.
Ingredients and their preparation
To prepare a tasty and aromatic duck shurpa, you will need: 1 medium-sized cut duck (it is better to take a young bird), 1 glass of white wine (optional), 2 medium-sized carrots, 2 onions, 5-6 potatoes, 3 tablespoons "with a slide" tablespoons of unpolished rice, 2-3 bell peppers, 3-4 cloves of garlic, a third of a teaspoon of ground red pepper, fresh herbs (parsley, basil, dill, thyme, rosemary, tarragon and oregano are suitable), salt, lemon or lime, various spices, condiments and spices.
As the latter, it is best to choose something from the following list to taste - bay leaf, peppercorns, cloves, coriander seeds, cumin, fennel, black pepper, turmeric and more.
If you have purchased a whole and uncut duck, then you should do the following with it: cut off the head along with the neck and the remaining feathers, also cut it from the side of the abdomen and remove all the insides with excess cheese. After that, the duck must be washed thoroughly.
The next stage is cutting the poultry, during which you need to cut the duck at the joints into small pieces, which then need to be doused with boiling water for additional "fat-free".
Cooking shurpa
First, the duck must be marinated in wine for 5-8 hours, then put the bird in a saucepan of cold water, which must be brought to a boil. After that, you need to reduce the heat to a minimum and cook the pieces like this for 10-12 minutes, constantly removing the floating fat and foam. Then you need to discard the meat in a colander, and pour the liquid out of the pan. In the future, you should put the bird back in the pan and fill it with water, then add the onions, bay leaves and peppercorns. Thus, the duck should be cooked for 30-40 minutes, again on low heat with the lid closed.
During cooking, you need to peel and cut the potatoes into small pieces, carrots into cubes, and peppers into strips. You don't need to soak the rice, just rinse it well. After the re-boiling period of the duck, the pieces of poultry must be removed from the pan again and the broth must be filtered. Then put the duck back into the pot, add rice, potatoes and bring the contents to a boil. Thus, the ingredients should be cooked for 15 minutes on low heat, then pepper is placed in the pan, and the contents are cooked for another 5-6 minutes.
The main stage of making shurpa is over, now you can add chopped greens, garlic or even a couple of tablespoons of tomato paste to it (optional). Then you need to let the soup brew for 15-20 minutes, and add pieces of citrus fruits and red ground pepper to the shurpa poured on plates.
