Shurpa is quite common inIn the East, a soup with dressing, which can be called differently: chorpa, shorpo, sorpa. You can't cook this soup without good lamb. You can cook shurpa from chicken or combine chicken (take a rooster) with lamb. There are many different recipes for making shurpa, but they have one thing in common - it is always a fatty and hearty soup, seasoned with various spices. Shurpa can be both a first course and a second course at the same time.

Selection of meat and dishes

To make delicious shurpa, you need to choosegood meat. The shoulder blade, neck and back of the lamb are good for making soup. The neck will make an excellent broth, the shoulder blade will give both broth and meat, and the back will give more meat. Let's go to the market, where you can choose fresher meat than in supermarkets. Experts recommend buying female meat for broth, since male meat tastes worse, and if it was slaughtered incorrectly, you will smell the animal's urine. Sellers, of course, will not say who they are selling: a female or a male, so let's try to figure it out ourselves. We look for good meat by the following signs - softness, smell and color. You need to smell the meat without embarrassment. Female meat smells good and is darker in color than male meat. To check, cut off a little fat from the meat and burn it with a match, the fat should smell good, and if there is no aroma, then it is better to continue looking for meat. You should also buy meat from a young lamb. The shoulder blade of a young lamb reaches 40 cm in size. When buying the back part, try to pierce it with a knife. Young meat is easy to pierce. After buying meat, ask the seller to chop it up. After buying meat, we choose what to cook the soup in - shurpa. Shurpa is cooked in a cauldron or in a cast-iron saucepan with a non-stick coating. First, fry the meat in this saucepan, then stew the vegetables in it. If you do not have a cauldron, fry the meat in a regular frying pan. After frying, put the lamb in the saucepan in which you plan to cook the shurpa.

How to start broth

Now we start to cook the broth.Let's start by soaking the meat. Cover the lamb with water from the well for an hour and a half. This helps remove ichor, wool residue, and debris; the better the meat is washed, the better for the broth. Then place the pieces of well-washed lamb in the available vessel, fill it with water and put it on the stove. When you start making the broth, be patient, since it will take three to five hours to cook. When the "noise" appears, it should be removed at first, if you want the broth to be transparent. After three hours of cooking, try the meat. If the lamb is already cooked, add garlic cloves to taste, two onions, half a teaspoon of cumin and salt to the pan. Cook for another half hour and turn off, removing the garlic and onions from the broth. The broth is ready.

Vegetables and spices for shurpa

Now let's talk about vegetables for shurpa. There are three ways to prepare vegetables:

we do not cut vegetables, we put everything in its entirety;

part of vegetables cut, part entirely;

all the vegetables are cut into pieces.

The first method is not very successful, it is uncomfortable when sittingat the table, eat carrots or onions whole. The second option involves cutting all the vegetables except potatoes. This option assumes that meat and potatoes are served as a second course. While you are eating the first course, the meat and potatoes will cool down, and it is unpleasant to eat with solidified mutton fat. If you think about it, soup is cooked for the sake of soup, to eat it as a liquid dish. After all, no one came up with the idea of ​​taking cabbage and meat out of borscht and considering it a second course. The third option, when all the vegetables are cut, is the best and most familiar to most housewives. After cooking the broth, take the meat out of it, separate the bones, cut into small pieces, strain. Traditionally, the following set of vegetables is used:

• onion - 3-5 pcs.;
• carrots - 1-2 pieces;
• potatoes - 3 pcs .;
• sweet pepper — 2 pcs.;
• tomatoes -2 pcs .;
• bitter pepper-1 pc.

Sometimes, shurpa is supplemented with cauliflower or"blue" (eggplants) - but this is not traditional for shurpa soup and is a matter of taste. When preparing shurpa, spices are used: half a teaspoon of hops-suneli, coriander and savory, as well as a pinch of cumin seeds. Vegetables are cut as follows: pepper, onion, carrot and tomato into half rings, and potatoes are coarsely chopped. In the broth, which is about to boil, throw meat, carrots, potatoes and continue cooking. Check the readiness of the potatoes (so that they are slightly damp) and add the rest of the vegetables according to the recipe. Remove when the potatoes are cooked. Leave the soup to brew for a quarter of an hour.

Some of the best recipes of soup-shurpa with lamb

Classic lamb shurpa A fairly simple recipe for lamb shurpa, but the soup turns out excellent. Let's prepare and use the following products:

• 500 g of meat of a young lamb;
• 0,5 kg of potatoes;
• fat-fat salad -100 g;
• 4 onions;
• 2 tablespoons of tomato paste;
• 1 piece of bitter pepper;
• water - 2.5 liters;
• to taste cilantro, dill, bay leaf and salt.

We wash the meat well and cut it into small pieces.pieces. Cut the lard into cubes. Peel and wash the onion, cut it into rings. Fry the lard in a cauldron until cracklings form, then take out the cracklings and dip the lamb pieces into the fat and fry well. The next step is to put the potatoes and onions in the cauldron, season with tomato and fry for 15 minutes. Add water to the contents of the cauldron, add hot pepper, salt and leave to simmer. After boiling, note the time and cook for one hour over low heat. Before removing from the stove, add bay leaf, dill and cilantro to the broth. The dish is ready, pour it hot into plates and treat your friends. You must agree, the recipe is really simple. Shurpa in Uzbek style This is a recipe for a hearty soup with lamb (lamb ribs) from Uzbek cuisine. Take the following products:

• lamb ribs — 0.5 kg;
• two carrots;
• two onions;
• potatoes - 6 pcs.;
• pepper of Bulgarian-2 pieces;
• two tomatoes;
• herbs and salt - as you wish.

Wash the lamb ribs well and place them in a bowl.(cauldron, saucepan), fill it with water from the well and put it to boil. Peel and wash all the vegetables mentioned in the recipe. Cut the potatoes into large cubes, carrots into circles, onions into rings. When the broth with lamb ribs is ready, put the potatoes, carrots, and tomato halves into it. Put the bell pepper, peeled and cut into rings. Remove from the heat, season the shurpa with herbs and onions. Pour the hot soup into plates and serve to guests. Shurpa with lamb and chickpeas (Asian peas) You will have to fuss with preparing the soup according to the last recipe. But with Asian peas, the shurpa turns out especially tasty.

• Loin on the bone (lamb) -1 kg;
• chickpeas (Asian peas) - 0.1 kg
• carrots - 0.2 kg;
• onion - 0.3 kg;
• fat tail — 0.3 kg;
• 0.3 kg of tomatoes;
• 200 g of bell pepper;
• 0,4 kg of potatoes;
• cilantro.

Soak the chickpeas in water in the evening and leave overnight.The next day, pour water over the meat and fat and start cooking. Then, after half an hour, add chickpeas to the pan. Those who like spicy food can add a small amount of bitter pepper. After cooking the meat with chickpeas until half-ready, taste and add onions, bell peppers, carrots and tomatoes according to the recipe, having cut everything up beforehand. At the end of cooking, add coarsely chopped potatoes and herbs according to the recipe. To make shurpa, you can replace lamb with goat meat - it will also be delicious. Keep in mind that freshly cooked broth cannot be kept hot for a long time, its taste may deteriorate. It is important to decide what you want more: to get the perfect broth or tasty meat. If you cook the soup on low heat, the taste of the meat will deteriorate, but the broth will be excellent. And if you cook the meat broth on high heat, the broth will be worse, but the meat will be tastier. When choosing any recipe, shurpa is generously sprinkled with herbs: basil, parsley, cilantro and tarragon. When serving the finished soup, a piece of lamb is added to the plate, you can season the shurpa with sour cream. The dish must be served hot, until the lamb fat has solidified. The recipes presented will help any housewife prepare delicious shurpa.

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