This type of shurpa appeared in areas where the culinary arts were developed at a high level. They prepare khiima shurva in the Tashkent, Samarkand regions, as well as in the Fergana Valley.
It is necessary
- - 150 g onions;
- - 200 g of carrots;
- - 900 g of potatoes;
- - 150 g fresh tomatoes.
- For minced meat:
- - 450 g lamb or beef pulp;
- - 80 g onions;
- - 1 egg;
- - 1 tbsp. water;
- - 100 g of rice.
Instructions
Step 1
Chop the meat finely or mince twice. Then add the washed rice, egg, finely chopped onions, pepper, salt and mix thoroughly.
Step 2
Form the minced meat into walnut-sized meatballs. Pour cold water over bones, bring to a boil, then reduce heat, remove foam and simmer for 2-3 hours.
Step 3
At the end of cooking, remove the bones, add the heat and dip the meatballs in small portions into the boiling broth.
Step 4
After 10-15 minutes. send small potato tubers, carrots, small ripe tomatoes to the broth. Bring everything to a boil, reduce heat and simmer the shurpa over low heat.
Step 5
In 15-20 minutes. until tender, add onions, cut into rings, salt, black ground pepper. Serve with finely chopped herbs and hot cakes.
