Shurpa

Shurpa

Category: First meal

Kitchen: uzbek

Ingredients
Lamb portions	500 grams
Simple water	about 2.5 liters
Fresh potatoes	4 things. large
Sweet pepper	1 PC.
Fresh carrots	2 pcs. large
Bulb onions	1 PC. large
Bitter red pepper	5-7 large rings
Coriander grain, basil, cumin	1 tsp
Fresh parsley	a lot, to taste
Red onions or white salad onions	1 head

Cooking method

• Shurpa is best cooked in a cauldron. But, depending on the cooking time, the hardness of the meat, I cook the meat broth myself in a multicooker or pressure cooker - this way the meat will cook faster and better until cooked.
• Then I cook in a cauldron on gas. I pour the broth with meat into a cauldron, add onions, bell peppers, carrots, potatoes, chopped, coarsely bitter pepper (remove the seeds from the pepper and cut into rings). I add spices, salt and cook the vegetables until tender.
• Add fresh herbs, let the soup boil for just a couple of minutes and you can turn off the heat. Let the soup steep for a few minutes under the lid.
• During this time, cut the red onion into thin rings, sprinkle with a pinch of salt, let stand for a minute. Red or white salad onions are sliced ​​very thinly and are not as bitter in taste as simple onions.
• It should be noted that shurpa is prepared like a thick soup, there should not be much liquid in it. In the original, meat and potatoes are served separately on a platter, and broth with vegetables is served separately in bowls - but you need to eat it all together. And yet, the most delicious shurpa is obtained when cooking in a cauldron!
• 
• Pour the shurpa into portioned plates, sprinkle with raw red onion, fresh parsley on top, and serve hot.
• 

Note

Cook with pleasure and bon appetit!

wow, how delicious, I took it to the bookmarks, I will definitely cook

[Tatyana]

Tatyana, how beautiful ! You brought me back to my youth (I was born in Uzbekistan), when my classmates and I went somewhere in nature, the first one always cooked shurpa. Thank you very much!

[Girls]

Girls, thank you - touched by the attention!

I also remember how they cooked shurpa in large cauldrons, right on the street, then for me it was in the order of things - today it is already exotic
And I remember that at home, they often added raw onions to the finished dish. An interesting combination, raw crispy onions and hot meat soup. Try it yourself, I think you won't regret it

Oh! How delicious!

[Admin]

Admin, beautiful and appetizing! Thanks for the raw onion.

I will definitely try and report back as soon as I find the mutton. looks very appetizing!

[Girls]

Girls, cook for health, it's delicious, especially with lamb!

Admin is delighted as always. Very nice and appetizing. I cook shurpa in a similar way. I cook the broth in the cuckoo, filter it, add everything and again in the cuckoo. Now I will try the second part in a cauldron. And always with raw onions. Thanks for the recipe

I also cooked meat in a cuckoo, the lamb took time. I added dried vegetables (my own preparations) to the broth, so I don't really want to filter and throw away the vegetables, I poured everything into a cauldron together and continued to cook.
Well, it tastes better in a cauldron - or so it seems to me

Admin, what kind of cauldron do you have? Cast iron? We have a sittonian cast iron, but thin. And yours looks good. I would like this, but probably bought a long time ago

The cauldron is cast, solid, of the Röndel company, which I did not understand inside, but of high quality, nothing burns and keeps heat well. I bought it a couple of years ago.

Oh, that's what I need
I wanted shurpa, bought mutton yesterday, but I don't know how to cook it to the end. Rummaged through the Internet, it's not that.And this is exactly the soup I ate. Urrrah.
I just have a question, will the soup suffer a lot if I cook in a ceramic bowl, and cook the meat in a pressure cooker first?

No, he will suffer. Just cook the meat in a cartoon, and then everything else by hand like mine. Then the taste will definitely be preserved

Thanks, but I don’t have a multi. I’ll cook the meat in a pressure cooker. Hope it works out right

Thanks, but I don’t have a multi. I’ll cook the meat in a pressure cooker. Hope it works out right

So the main thing is to cook the lamb well!

Huge thank you !!! It's so delicious! It is so beautiful! I cooked meat in a pressure cooker, then in a ceramic pot. This is exactly what I was waiting for. My collection of soups has grown, definitely.

Class! I cook just such a shurpa and this is how they cook in Uzbek women, until I was still in the mood for an experiment with quince. As soon as I got a pressure cooker (more than 3 years ago), I began to cook meat in a pressure cooker, it is very convenient, it boils well and transparent broth, and most importantly quickly ... And as in Uzbek women, I never add tomato paste, like here .. Awesome soup ..

Admin, about how long should the mutton be cooked in a multi cooker? I never had to cook it, but only eat it
When should you start trying?

Thanks for attention!

If you cook in a slow cooker, then you can set the time for 2 hours, and then sit and watch the readiness, and check the readiness after 1.5 hours, open the lid and pierce the meat with a knitting needle. If ready, turn off the multicooker.
On average, lamb will cook in time

Thanks Admin! I'll try this weekend. Shurpa always ordered when he visited the cafe near Pl. Rebellion. And it was raw onion. YummyAAAA !!!

Well, there are many Uzbeks where they add raw sliced ​​onions, or pickled ones - very tasty, especially in spring

I hope you can cook in a saucepan too?

It will definitely work out!
In the original, Uzbeks cook in cauldrons (such as a saucepan), and not in pressure cookers

A thick-walled pan was found And what are Uzbek peas?
I already want to not only cook classics, but also try fried shurpa

[Chickpeas (nohat, peas)]

Chickpeas (nohat, peas)
Chickpeas, or chickpeas, in Uzbekistan are called "nohat" - hence the word in the name of many dishes. He is extremely popular. Soups and pilafs are cooked with it, and many second courses are even used as an appetizer, cakes and samsa are baked. Chickpeas are very tasty in combination with lamb, lamb fat, onions, red or black pepper. Chickpeas must be soaked in cold water for 12-24 hours at room temperature. A day is the optimal time to bring chickpea to its pea perfection. If you need to speed up the swelling of chickpeas, add a teaspoon of soda to the water. The same is done with old peas. When swelling, the peas give out a characteristic crackle and increase in size by 4-5 times. Therefore, water for soaking should be taken six times more than the volume of the peas themselves. It is easy to check its readiness. You need to taste a pea per tooth. If it is firm, crunchy, homogeneous, without solid particles inside, and easy to chew, then you can start cooking. Put chickpeas for cooking in cold water, cook without salt for 45-60 minutes. It is possible and much longer, since these peas are not at all inclined to boil down, unlike ordinary ones. Working with chickpeas is not difficult at all. It is bright and tasty in itself, therefore it will always be a decoration of the dish.

Nohat shurpa, or shurpa with chickpeas, is the most popular type of shurpa in Tashkent. And no wonder. This shurpa looks elegant, festive. Chunks of juicy soft meat, orange carrots, yellow turnips, red tomatoes, green sparks of greens, large yellow chickpeas. And all this is in the most transparent amber broth. The main difference between shurpa and all other soups is a special cooking ritual. It makes sense to cook any shurpa in large quantities and in thick-walled dishes.Because it is very important to achieve the broth simmering regime without traces of boiling. And in a small saucepan with thin walls and a bottom, this is very problematic. Therefore, in Uzbekistan, shurpa is cooked in a cauldron. And it turns out especially tasty on live fire, on wood.

400 g lamb thigh on the bone
300 g lamb ribs on the bone
50 g fat tail fat
200 g dry chickpeas
3 medium onions
4 medium-sized tomatoes
2 medium carrots
1 small turnip
1 tbsp. l. spice mixes: freshly ground cumin seeds, coriander and red hot peppers
4 sprigs of Jambul or 2 sprigs of cilantro and purple basil
3 sprigs of dill
1 bay leaf
black peppercorns
salt

Soak the chickpeas in a large amount of cold water for 24 hours, then drain the water, rinse the chickpeas.

Cut the flesh from the bone and cut into medium portions. Cut the ribs between the bones. Put the meat and chickpeas in a large cauldron. Pour in 5-6 liters of cold drinking water, bring to a boil over high heat, carefully remove the foam. This is important for shurpa.

At the end of foaming, reduce the heat to low and lower one whole peeled onion into the cauldron. Cook for 30 minutes.

Cut the fat tail into very small 1/4 chickpea sized cubes. Pour the fat into the broth.

Peel and cut carrots and turnips into large, approximately equal pieces (carrots are cut diagonally into pieces, and turnips into several pieces). Put the vegetables in the broth, add the spice mixture and black peppercorns. Sink them lightly in the broth. Cook without a lid for 1.5 hours. The broth should not boil! Only rare bubbles have the right to rise to the surface from the bottom of the cauldron.

Pour boiling water over the tomatoes, then cold water and remove the skin. Cut the tomatoes in half, place in a cauldron, add bay leaves, cook for 10 minutes.

Chop jambul or basil and cilantro into small pieces. Add herbs to the broth. Chop the remaining onions very finely and add to the shurpa after the herbs.

Salt, turn off the heat, close the cauldron with a lid and leave for 15 minutes

Shurpa is traditionally served at the box office. You need to catch it with a slotted spoon and put a piece of meat, a rib with meat, a piece of turnip and a carrot, and a half of a tomato in each box. Raise a portion of chickpeas from the bottom and sprinkle the composition with them at the box office. Then pour in the transparent broth with a ladle and sprinkle with chopped dill.

A source: 🔗

Bon Appetit!

Thanks for the recipe, now we are trying.

Health to the whole family!

This is the most correct shurpa of all presented. I say this because I cook myself in the same way, which means RIGHT!
If someone asks me how to cook shurpa, I send you, Tan, shob, don't bother with explanations.
True, I cook with nohat, but the rest, taxis, is according to the recipe.

[Lenok]

Lenok, Thank you!
And I remember just such a shurpa: only vegetables, potatoes and meat. And all this is cooked on the street (almost at every corner), in large cauldrons and served with a pinch of fresh onion in half rings. Oh, lepota!
So we ran to these cauldrons to try shurpa. And if there is still this action in the old city, in the old bazaar, among the clay duval, and Uzbeks in the nat. long painted robes, belted with a scarf ... oh, here is a picture from an old color film
And if you still try to find lamb cradles on a hot cake ... life is a success

And if you still try for lamb cradles on a hot flatbread ...

Aaaaaaaaaaaaaaaaa! Hachuuuuu!
You can't help but tease.

[Linen]

Linen, yes, who teases whom Rather, I meditate on my own memories

[Leningrad]

If so, then the only hope is for you, dear pros. Yandex with Google stood up and found nothing. IN Leningrad near the Moscow railway station on Nevsky Prospekt there was a cafe called "Shashlychnaya". And there I first tasted a dish called Sharpos. The deliciousness is incredible! Then I came across such a dish in some kebabs. So that's it. Taking offense at Yandex and Google for their darkness and dullness, I reached into my archives and pulled out a booklet with recipes.The "First courses" page is opened by ... Sharpos! The next recipe is Shurpa. Why doesn't anyone know what Sharpos is ?!
That's it, no strength, tomorrow to work, I'm going to bed ...

Aaaaa! Vit! What a gross when you sleep!

But I finally do not know about Sharpos. I didn't even hear.

The page "First courses" opens ... Sharpos!

Then all hope is on you, we will wait for the sharpos soup - we will find out what it is

Yesterday I prepared a sharpos according to a recipe found in my home archive. Since I didn't find anything about sharpos on the Internet, I changed my little bit by adding smoked (if they didn't lie to me at the bazaar near the metro) prunes. It turned out delicious! Tomorrow I will try to add raw onions, as in a shurpa.

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I want to clarify. Is a glass pan with 7 mm thick sides considered thick? Or is this term just for metal cookware?

[Vitaly]

Vitaly, what an interesting recipe for shurpa And smoked prunes, and something else for a dark color
Well, if the market said, then there is a place to be

About pots. In general, you need to be careful with glass, they can crack right on the stove, unfortunately
I do not cook in such, there is a sad experience

[Tanya]

Tanya, I also do not cook in glassware. To stew a chicken in a micr is yes. And I cooked sharpos in two steps. Stewed meat in a saucepan on the stove


And he brought it up to condition in the slow cooker.


I poured the ready-made soup into the glass.

[Vitaly]

Vitaly, and if this soup is an author's recipe?
It looks very tasty and beautiful, so hiding it in my recipe is useless

Vit, what a beauty!
Looks like a hot-top.
I wonder what it is like with smoked prunes? ...

[Tatyana]

Tatyana, thanks for the recipe! I'm already cooking.

[Masha]

Masha, to your health! I hope you enjoy the soup too!

[Tatyana]

Tatyana, have already prepared and have already eaten. Sooo delicious! I added an apple, there was no sweet pepper at home. I didn't put the onion in rings, but added a green one. But the onions were in the broth. Thanks again for the shurpa recipe.

[Masha]

ABOUT! Fast how the soup looks beautiful I hope the shurpa will be added to your family menu
Masha, try to serve at least one plate of shurpa with raw onions, feel the difference in taste

[Tatyana]

Tatyana, I will definitely try with raw onions. And the shurpa turned out to be very tasty and of course it will be registered (on our table) in our menu. Now, in winter, we eat soup every day (at other times of the year, especially in summer, not so often), so for a variety of taste, this soup will not yield to many others that we cook.)

[Admin]

Admin, of course, worthless. Moreover, the recipe and the sequence of preparation with comments have already been drawn up. There is only one powerful BUT ... I just wanted to ask about Sharpos, maybe who knows. It turned out that no one. But I got this:

Then all hope is on you, we will wait for the sharpos soup - we will find out what it is

... What was I to do? Prepare! I prepared, reported, showed. There was no thought about the author's recipe. And I posted this recipe on another forum, where I was very warmly received for a long time. And if I understood correctly, then the rules of the forum will repeat the recipe, if it has already been published on another forum, it is impossible. And I can give the recipe in a personal. I do not mind.

[Vitaly]

And if I understood correctly, then the rules of the forum will repeat the recipe, if it has already been published on another forum, it is impossible.

Vitaly, misunderstood
You can post your recipes everywhere, the main thing is that the recipe is original, yours personally.

[Tanya!]

I understood, Tanya!

[Tanya!]

I understood, Tanya!

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