Shurpa is a very thick and rich soupmeat broth, using vegetables and spices. Shurpa (chorpa, shorpa) is an Asian dish that has many, many variations, depending on the region. Most often, shurpa is cooked from lamb, but beef, poultry or even fish can also be used. To cook the right shurpa from lamb, you need to choose the right meat - this is obvious. It must be fresh, moderately fatty. Different recipes for shurpa from lamb provide for different options for using meat. In some versions, the meat is boiled until cooked or half-cooked, and then shurpa is cooked in the broth. That is, to cook a dish like shurpa, an exact recipe is not needed. The main thing is to understand the principle. And it is simple. Meat plus vegetables, plus spices. The set of products and the thickness of the shurpa can be varied as desired.
Shurpa. Option one
Ingredients:
- 500 g of mutton without bone
- 100 fatty fat
- 600 g of potatoes
- 300 g of sweet Bulgarian pepper
- 1 carrot
- 1 bulb
- 2 tablespoons tomato sauce or pasta
- Cilantro, parsley, dill
- Salt, black pepper, ground coriander, coriander
Preparation:Cut the meat into small portions. Put a thick-walled saucepan (ideally a cauldron) on the fire, add lard (can be replaced with vegetable oil, it will be more dietary). Melt and fry the meat in it. Pour in cumin and coriander. Add the onion cut into half rings. Then finely chop the carrots. Remove the seeds from the pepper, cut into strips and also add to the saucepan with vegetables. Simmer for a while and add the tomato paste. Stir. Boil two liters of water. Pour boiling water over the vegetables and meat so that the water completely covers them. Bring to a boil, reduce heat and simmer for about half an hour. Prepare the potatoes: peel, chop coarsely. Check the readiness of the meat. When it is soft, add the potatoes and pour in more boiling water to the desired volume. Salt and pepper. Cook until the potatoes are ready. Finely chop the herbs, pour into the finished dish.
Shurpa. Option Two
Ingredients:
- 600-700 grams of mutton ribs
- 4-5 large potatoes
- 5 large potatoes
- 3 tomatoes (can be replaced with tomato paste or ketchup)
- 1 piece of sweet Bulgarian pepper, carrots, onions.
- Black pepper (peas), bay leaf, cumin, parsley, coriander.
Preparation:Wash the ribs, cut them if necessary, and place them in a saucepan. Pour 2.5 liters of cold water over them and put them on high heat. When the water boils, remove the foam that has formed. Add an onion, a few peppercorns (to your taste), and salt to the broth that is being prepared. Cook the broth over low heat. Meanwhile, prepare the vegetables: peel the potatoes and chop them coarsely (if the tubers are small, you don’t need to chop them). Cut the carrots into circles. Remove the seeds from the peppers and chop them coarsely. When the meat is almost ready, strain the broth. Remove the onion and pepper. Add the potatoes and carrots to the clean broth with the ribs, and after a few minutes, add the pepper. Peel the tomatoes and grate them. Add them to the broth along with the bay leaf and cumin. Cook for about 10 more minutes until the potatoes and carrots are soft. Add the herbs at the end of cooking. Enjoy!
About variations
Finding good beef is easier than ever, no matter what you say.than lamb. Unless, of course, you live in the Caucasus. Therefore, instead of lamb shurpa, you can easily cook beef shurpa. The technology is the same, since beef also usually requires long cooking. In the traditional version, when preparing lamb shurpa, the recipe provides for vegetables (carrots, potatoes) to be put into the cauldron whole or very coarsely chopped. When it comes to cooking shurpa for a large family, in a large cauldron, this is real and justified. But if you are cooking for two or three, it will still be more convenient to chop the vegetables, and not put one carrot and two potatoes in the pan. Agree, it looks a little ridiculous. In addition to potatoes, carrots, peppers, zucchini, eggplants, chickpeas, green peas or homemade noodles are sometimes put into shurpa. As already mentioned, traditionally in Asia, shurpa is cooked from lamb. But there are options for cooking shurpa in chicken broth. For example, in Georgian cuisine.
Shurpa with cherry plum
Ingredients:
- 1 medium chicken
- 200 g of peas
- 100 g of rice
- 50 g of fresh plum
- 2 tomatoes
- 1 onion
- Greenery (cilantro, parsley, dill)
- Pepper black, dried mint, salt - to taste
Preparation:Wash the peas and soak them in cold water overnight. Drain the water in the morning and boil the peas until done. Make broth from the chicken. While the broth is cooking, peel and chop the onion, wash the rice and cherry plum. Remove the pits from the cherry plum. Remove the cooked chicken from the broth, separate the meat from the bones, and chop. Add the onion and rice to the broth. After 8-10 minutes, add the cooked peas and cherry plum. Add salt and pepper. Cook for about 15 more minutes. Add the chicken and chopped herbs to the finished shurpa and serve. We recommend reading:
