How to prepare shurpa - recipe, tips and cooking secrets

If time is close to dinner and I want to cookunusual, rich and certainly delicious soup, shurpa will suit. The recipe for its preparation will depend on what kind of products are available. Cook it mainly from beef or mutton, but you can use poultry (chicken, duck), and some housewives cook it even from pork.

Classic recipe for making shurpa

For 1 kg of lamb (you must take meat withribs to make the broth more fruity) take about 50 grams of fatty fat, half a kilo of onions, 3-4 tomatoes, 2-3 carrots, as many Bulgarian pepper, 5 potatoes, a little vegetable oil, coriander, parsley to taste. You also need to take a head of garlic, a small green apple, salt and spices (black pepper, zir, red pepper).

Of all these ingredients in a couple of hoursturns shurpa. The recipe is not very complicated, but it will take a lot of time, so it should be prepared in advance. One more thing, without which the real shurpa will not work - it's a cauldron. It is desirable that it was old, cast-iron, but if there is no such thing in the house, then anyone can approach it, in extreme cases it is possible to take a large saucepan with a thick bottom.

Preparation begins with meat. It should be washed, cut into portions, the ribs left with bones, and the rest of the pieces are removed. In the cauldron pour a little vegetable oil and fry on it fattened fat, before cutting it. While it is fried, you need to peel and cut the onions (quite large, for example, half rings). The fried bacon is removed and thrown away, and the bow is dropped instead. As soon as it is slightly fried, send meat to the cauldron and fry about 10 minutes, stirring constantly.

At the same time, carrots are cleaned and cut (largestraws), tomatoes (arbitrarily large) and pepper (4-6 parts). Then the vegetables are added to the meat in the following order: carrots, tomatoes, peppers. At this point, you should add a little salt, cover the cauldron with a lid and reduce the fire to a minimum.

While all the ingredients are extinguished, you need garlicgrind with salt (ideally - in a mortar, but you can also blender), tie the greenery into a bunch, peel and cut large potatoes, and boil about 3 liters of water. Once all the preparations have been made, open the lid (the vegetables should let the juice go) and shake the potatoes, stir, add boiling water and simmer for about half an hour.

Then pour garlic, spices and herbs into a bunch. The apple is cleaned, cut into 4 parts and also thrown into the cauldron (they are completely brewed to the moment of readiness). After that, the soup is left to boil on minimal heat for another 20 minutes, then turn it off, take out the greens and let it brew for at least an hour.

If there is a possibility to build a fire in nature andPut the cauldron on it, in which the food will be prepared, then it must necessarily be a shurpa. The recipe on the bonfire will not differ from the above. Is it more difficult to regulate fire.

Shurpa (recipe with a bird)

In addition to lamb, this dish is excellent from a duck (domestic or wild). In the latter case, additional chicken or pork fat is required, if the bird is domestic, then it is not needed.

A large carcass takes a pound of potatoes, so muchthe same carrots, onions, fresh tomatoes and bell peppers. Still need a head of garlic, a bunch of dill, parsley and cilantro, 5 liters of water, salt and spices (hops-suneli, zira, bay leaf, pepper).

The very method of preparation is not particularly differentfrom the one described in the previous version, except that the time during which the shurpa is ready will change. The recipe with the duck is a bit more troublesome than with the mutton.

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