Beef shurpa in a cauldron in a simple way

Prepared by: Marina Zolotseva

08/16/2016 Cooking time: 2 hours 20 minutes

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I want to share with you a very simple option on how to cook shurpa in a cauldron. An incredibly nourishing, appetizing and delicious oriental dish in your kitchen without any hassle!

Product Set

Even if you are a beginner and have never made shurpa, find fresh ingredients and follow the proportions, so you will achieve an acceptable result. If you pay attention to detail, shurpa on the fire turns out better and better every time.

Main ingredients for shurpa:

Lean meat, preferably on the bone. Lamb, beef and pork are fine.
Onions (red is also possible).
Carrot.
Potato.
Paprika (sweet bell pepper).
Tomatoes.
Garlic.
Spices (cumin, barberry, coriander, sometimes hops-suneli...).
Lots of greenery.

The proportions of products are indicated in the recipes. Follow them at first, and then create to your heart’s content.

Shurpa over a fire in a cauldron: simple and tasty recipes

What better way to end an active day outdoors? Of course, a delicious and satisfying dinner. Shurpa on a fire in a cauldron combines both of these features. This thick meat soup, flavored with oriental spices, will not leave anyone indifferent.

Ingredients

Like any recipe for oriental cuisine, shurpa over a fire involves maintaining exact proportions between the components. It’s better not to be lazy and look for the freshest ingredients for the dish. Then you can be sure that the soup will turn out really tasty, even if none of the companies knew how to cook shurpa before.

A set of products for preparing shurpa

Main ingredients include:

Meat. It can be lamb, beef or pork. The main condition is that it is not too greasy. It’s good if it’s on the bone;
Onion. You can take red;
Carrot;
Potato;
Bell peppers;
Tomatoes;
Garlic;
Spices. They are selected according to taste, but as a standard, in addition to salt, the dish includes cumin, barberry, coriander, and sometimes suneli hops;
Greenery. The bigger, the better.

The exact quantity of products depends on the type of meat chosen and the number of people in the company.

Small cooking tips

Many outdoor enthusiasts will probably be interested in learning how to cook shurpa over a fire. In fact, there is nothing complicated about it.

The only thing that is important to consider is that the dish is prepared only by simmering. A strong fire will not work here, so it is important to ensure that the coals do not flare up.

It is necessary to expect that the cooking process may take about 2 hours, depending on the type of meat and the volume of the cauldron. A tasty dish will turn out if the meat is as fresh as possible and the spices are fragrant. According to tradition, the broth is poured into deep bowls, and vegetables and meat are placed on separate plates. Pickled onions complement the dish very well.

Lamb shurpa on fire

Lamb shurpa over the fire is a traditional version of this dish. Ribs work especially well here.

Lamb shurpa

Cooking process:

1 kg of lamb is boiled in a cauldron with 5 liters of salted water. Approximate time -1.5 hours. In this process, it is important to maintain low heat and remove any foam that appears in time;
3-4 onions are cut into rings and sent to the meat;
After 5 minutes, 5 coarsely chopped carrots are sent into the cauldron. Cook the dish over the fire for another 10 minutes;
At this stage, add your favorite spices to the dish, and also increase the amount of salt if necessary;
After another 10 minutes, add 5 chopped tomatoes to the soup and continue to simmer for another 5 minutes;
Lastly, add 6 potatoes, cut into cubes, and after 5 minutes - 3 bell peppers;
All you have to do is wait 5-7 minutes and the dish is ready. All that remains is to generously sprinkle the hot soup with your favorite herbs.

This version of shurpa in a cauldron over a fire will satisfy even the hungriest men after an active walk in the fresh air.

Pork shurpa on fire

For those who really love soft pork, the recipe for shurpa over the fire based on this meat will appeal to you. In this version, ribs are also most appropriate.

When preparing pork shurpa, it is best to use pork ribs.

Cooking process:

In a cauldron in vegetable oil, first fry an onion cut into half rings;
An aromatic smell that appears indicates the need to add meat. Its quantity is optimally varied from 0.5 kg to 1 kg;
When the meat stops releasing liquid abundantly and reaches the stage of half-cooking, coarsely chopped vegetables are sent to the cauldron: 1 carrot, 1 bell pepper, 3-4 medium potatoes;
After 5 minutes, you can add a couple of chopped peeled tomatoes to the vegetables;
When the frying has acquired the desired consistency, drinking water is poured into the cauldron so that it completely covers the vegetables;
At the same time, add all the necessary spices, salt and pepper. Close the lid and simmer the dish over low heat for 40-45 minutes;
Shurpa is left to brew on the fire in a cauldron for 10 minutes.

The finished dish is served with fresh herbs and garlic. The meat turns out very soft.

Beef shurpa on fire

Beef shurpa over the fire - a leaner version of the dish

Fill the fried meat and vegetables with water to cover all the ingredients.

Cooking process:

Shurpa cooked over a fire will taste better if you first separate the pulp from the pit. Total amount of meat - 1.5-2 kg;
Fry the meat in a cauldron with vegetable oil, stirring it occasionally;
Add diced vegetables to the semi-finished meat: 3 onions, 1 large carrot, 4 tomatoes;
When the vegetables are well fried, pour water into the cauldron so that it covers all the ingredients. Cook the dish for 45 minutes;
Add 3 more chopped onions, 2 bell peppers and a head of garlic to the soup. If you want a spicier dish, you can put a couple of hot chili peppers in the cauldron;
After 10 minutes, all that remains is to add 1 kg of potato cubes. And also salt and spices;
After 10-15 minutes of cooking, the shurpa is ready.

Even children will like this dish because of the lean meat and a lot of tasty vegetables.

Source: https://pohod-lifehack.ru/shurpa-na-kostre-v-kazane-prostye-i-vkusnye-retsepty-03/

Cooking tips

Cooking shurpa over a fire is not the most tricky thing, but it has its own characteristics.

Formally, shurpa is a broth with meat. Avoid complex recipes with many ingredients. Old people say: don’t be wise, and the shurpa will be correct.

These are 2 dishes in 1 (second and first). Meat and vegetables are served on a large platter, and the broth is poured into small personal bowls.

The most important. The dish is cooked over very low heat (not even on fire, but on coals), only gurgling a little.

The more vegetables and greens, the tastier.

Consider the time: approximately 2 hours (the type of meat and the size of the cauldron matters) is needed to cook shurpa.

Take a cauldron 1.5 times larger than you plan to make shurpa.

Pickled onions complement the dish well.

Cooking features

The process of preparing shurpa is quite lengthy, even if quickly boiling pork is used as the basis, since the dish acquires its characteristic taste only after long-term simmering of meat and vegetables in one cauldron. However, this process cannot be called complicated. Knowing and taking into account several important points, even a novice cook can prepare tasty and aromatic shurpa.

For shurpa, you can use both pork ribs and pulp. The meat is cut into large portions, approximately the size of a kebab. Preference is given to fresh meat from a young pig. If the pork has been frozen, it is allowed to thaw naturally without subjecting it to sudden temperature changes. If you speed up the process with warm water or a microwave, the meat may turn out dry and tasteless, even if cooked with a lot of vegetables.
Vegetables in shurpa are almost always onions, carrots and potatoes. Peppers and tomatoes are often added to it. In the East, variants of shurpa with chickpeas are popular. Vegetables for shurpa are chopped coarsely so that they do not turn into a shapeless mass during prolonged cooking. The exception is the onion, which can be finely chopped so that it is almost completely dissolved in the broth. If the recipe for pork shurpa includes chickpeas, you need to pre-soak them overnight, since they boil much more slowly than pork and, especially, vegetables.
Shurpa can be fried or boiled. For the first, meat and some vegetables are fried before cooking. Fried shurpa has a richer taste, but boiled one is considered healthier, and many people like it. The choice of recipe depends on the preferences of the cook and those for whom he is preparing the food.
The oriental taste of shurpa is given by specific spices and herbs: cumin, coriander. Also, different types of peppers and a lot of herbs are added to it.

Shurpa can be served in soup plates or bowls, without separating into liquid and solid parts. However, in the homeland of this dish, it is often served in two containers: meat and vegetables are placed on one, and broth is poured into the other. You can supplement the dish with pickled onions, and instead of bread, offer eaters flatbread or pita bread.

Classic lamb recipe

For 7 liters of water, take a 12 liter cauldron.

Ingredients for 10 servings:

Clean water - 7 liters;
Lamb on the bone – 2 kg;
Onions – 5 bulbs;
Carrots – 2 pcs.;
Potatoes – 8-10 pcs.;
Tomatoes – 4 pcs.;
Bell pepper – 2 pcs.;
Coriander and black pepper - to taste;
Hot chilli pepper – 2 pods;
Greens – cilantro, dill, green onions.
Salt – 2-3 tbsp. spoons.

How to cook:

For the first time, it is better to prepare all the ingredients (clean, cut) in advance. It's easier than doing it in the process.

0 min . Place a cauldron with meat and water on the fire. Wait until it boils and foam appears (about 20 minutes).

20 minutes . Skim off the foam. And add diced onion and one peeled whole carrot to the cauldron (then you can remove it). Salt the broth.

Close the cauldron with a lid and cook over low heat until the meat begins to fall away from the bones. Approximately 1.5 hours.

Salty onion-meat broth with pieces of meat can already be called shurpa, but now this dish is usually made with additions.

1 hour 50 minutes . Cut the remaining peeled carrots into circles or strips and add to the brew. Continue cooking for 15 minutes.

2 hours 5 minutes . Peel the small potatoes whole, large ones in slices, add to the shurpa. Cook until the potatoes are done.

When adding vegetables, turn up the heat, otherwise the boiling stops and you have to wait longer.

2 hours 20 minutes . It's time to add the tomatoes, cut into slices, spices (coriander and pepper - both ground).

Peppers also go into the cauldron: sweet - in strips, hot - whole, unpeeled.

Close the lid and cook for another 10 minutes.

2 hours 30 minutes . You can serve. Don't forget to cut the greens.

A simple recipe for shurpa with pork in a cauldron

Compound:

pork – 0.4 kg;
potatoes – 0.4 kg;
carrots – 100 g;
onions – 100 g;
tomatoes – 0.2 kg;
parsley or cilantro – 50 g;
salt, spices - to taste;
water, refined vegetable oil - how much will be needed.

Cooking method:

Wash a piece of pork and dry it with a napkin. Remove films, veins, large pieces of fat. Cut the remaining pulp into 3 cm cubes.
Peel the potatoes, cut into large cubes about 2-2.5 cm in size.
After removing the peel, cut the onion into thin half rings.
Pour boiling water over the tomatoes and remove the skins. Cut the tomato pulp into large slices.
Scrub and wash the carrots. Cut it into circles or quarters of circles if you get a large vegetable.
Heat the water - it’s better to add boiling water to the cauldron so that you don’t waste extra time heating it.
Pour oil into a cauldron and put it on fire.
When the oil is hot, add the pork and fry for 10 minutes until the pieces are crispy.
Add onions and spices. Continue frying the pork and onions for 5-8 minutes.
Add carrots. Fry the ingredients together for 5 minutes.
Add hot water until it completely covers the meat and vegetables and is a few centimeters higher. Over medium heat, bring the contents of the cauldron to a boil, reduce the intensity of the flame and simmer the shurpa over low heat until the meat is completely soft. Water can be added if necessary.
Wash and dry the greens. Add to the cauldron along with the tomatoes and potatoes. Cook the ingredients together for about half an hour.
After tasting the shurpa, bring it to the desired taste by adding salt and spices, you can even add a little sugar.

Pork recipe

How to cook shurpa from regular pork.

Ingredients for 6 servings:

Lean pork on the bone – 1 kg;
Onions (white) – 2 onions;
Onions (red) – 2 onions;
Large carrots – 1 pc.;
Eggplant – 1 pc.;
Potatoes – 1 kg;
Tomatoes – 7-8 pcs.;
Bell pepper – 2-3 pcs.;
Hot pepper – 1 pod;
Garlic – 1 head;
Coriander – 1 teaspoon;
Black pepper – 1 teaspoon;
Zira – 1 teaspoon;
Favorite seasoning for meat;
Water;
Salt - to taste.

Let's prepare:

Wash the meat, cut into large pieces, add water and cook in a cauldron for about 1 hour. Skimming the foam.
Prepare the vegetables. Clean it. Cut: red onion into half rings, carrots into large circles. Add vegetables to the cauldron. Cook on low heat for another 40 minutes.
Blanch the tomatoes (remove the skins) and divide into 4 wedges. Cut the eggplant into cubes. Bell peppers need to be peeled and cut into strips. White onion ruk is also cleaned and cut into half rings. Add all these vegetables to the cauldron with pork shurpa. Increase heat to maintain a simmer. Continue cooking for 20 minutes.
Peel the potatoes and cut them into large cubes and add them to the shurpa. Cook for 15 minutes.
Chop the greens and add them to the cauldron. 5 minutes and pork shurpa on the fire is ready.

Try it. It is delicious! Don't forget the flatbreads.

Boiled shurpa with beef in a cauldron

Compound:

beef – 1 kg;
potatoes – 0.6 kg;
carrots – 0.3 kg;
onions – 0.2 kg;
tomatoes – 0.3 kg;
sweet pepper – 0.3 kg;
garlic – 5 cloves;
bay leaf – 2-3 pcs.;
fresh herbs – 100 g;
salt, cumin, coriander - to taste;
water – 2.5-3 l.

Cooking method:

Wash the beef, put it in a cauldron, fill it with water.
Peel a small onion or carrot.
Cut the carrots into 3 parts.
Place the vegetables in the cauldron with the meat.
Over medium heat, bring the contents of the cauldron to a boil. Cook for 10 minutes, skimming off the foam. Reduce the heat and continue cooking the meat until it comes away from the bones. 15-20 minutes before readiness, add bay leaves and add salt to the broth.
Remove the cooked meat from the cauldron and cool. Separate the meat from the bones and cut it into medium-sized pieces.
Remove the cooked vegetables and bay leaves from the broth, then return the meat to it.
Peel the remaining carrots and cut into circles. If the vegetable is large, you can cut it into slightly smaller pieces.
Peel the potatoes, cut each tuber into 4-6 pieces depending on its size.
The remaining onion, freed from the husk, cut into thin half rings.
Cut the tomatoes crosswise. Boil water in a separate container, place the tomatoes in it, and blanch them for 2 minutes. Transfer to a container with cold water.
When the tomatoes have cooled, peel them and cut into large slices.
Remove the seeds from the peppers and cut the pulp into wide quarter rings.
Place the onion in the cauldron. Bring its contents to a boil.
Add carrots and potatoes. Cook for 10 minutes.
Add tomatoes and peppers. Continue cooking the dish for 15-20 minutes until all the vegetables are completely soft.
Wash and shake off the water from the greens. Crush the garlic with a special press.
Season the dish with garlic and herbs. Let it come to a boil and simmer for 1-2 minutes.
Remove the cauldron with shurpa from the heat, let the soup brew for 10-20 minutes and serve.

Boiled shurpa is usually served to the table in two containers: vegetables and meat are placed on a plate, and broth is poured into a bowl. However, no big disaster will happen if you serve shurpa in one bowl, like a regular thick soup.

Beef shurpa on fire

Have 4 hours left - this is how long beef shurpa can be cooked over a fire.

When going on a hike, take a couple of kilograms of beef with you to cook shurpa over the fire. It takes a long time to cook, but the result is very tasty. Perfect for weekend hikes and trips into nature by car.

Ingredients for 10 servings:

Beef - 2 kg;
Carrots - 1 kg;
Potatoes - 1 kg;
Onions - 1 kilogram
Tomatoes - 0.5 kg;
Bell pepper - 3 pcs.;
Hot pepper - 2 pcs.;
Zira, pepper, turmeric, bay leaf, salt - to taste
Greens - 2-3 bunches.

How to cook:

Wash the meat, chop it coarsely, put it in a cauldron. Pour in water (4-6 liters), bring to a boil. Remove the foam. Continue cooking on low heat for 2.5 hours.

Coarsely chop tomatoes, bell peppers, carrots. Add to the cauldron. Add the whole hot pepper. Chop the onion into half rings and place in a cauldron. Add ground spices and salt.

While cooking, coarsely chop the pre-peeled potatoes. Add to shurpa. Cook until the potatoes are ready (15-20 minutes).

Chop the greens and add to the shurpa. You can either remove the cauldron from the heat or put out the fire. After 10 minutes you can serve.

How to cook “Shurpa in a cauldron”

1. This is the appetizing and bright set of ingredients you will need to repeat this fairly simple recipe for shurpa in a cauldron in your kitchen.

2. One of the advantages of this option is the minimal preparation process. Place large pieces of meat and finely chopped fat tail fat on the bottom of the cauldron.

3. Wash and peel all vegetables. Lay out most of it entirely. Wash the garlic thoroughly and place in a cauldron.

4. The only vegetables I recommend chopping are bell peppers and tomatoes.

5. It is better to use small cobs, cut into 2-3 parts. The chili is also sent whole.

6. For flavor, I suggest adding a little more basil to the recipe for preparing shurpa in a cauldron. Add salt and spices.

7. Pour in clean cold water and place the cauldron on the fire.

8. After boiling, reduce the heat to low and leave to simmer without a lid for 2 hours.

9. When the shurpa in a cauldron at home is ready, carefully remove the onion, basil and hot pepper with a slotted spoon. Pour broth into a plate and place a piece of meat. You can also add potatoes. Serve all other vegetables on a separate dish. Bon appetit!

Pork shurpa: 8 oriental recipes

A fragrant oriental soup - shurpa - made from meat and vegetables. We offer pork shurpa recipes for cooking at home.

Recipe 1: Pork shurpa (step-by-step photos)

Many of us like oriental cuisine. It is always rich and full of different spices. One of these dishes is shurpa. It is served not only during family dinners; shurpa is considered an integral part of the feast for any occasion.

I propose to prepare a non-traditional oriental shurpa from pork, which is more familiar to many. It turns out just as rich, but without the lamb aroma.

It is better to cook shurpa in a cast iron cauldron, but if you don’t have one, then you can take an ordinary pan with a thick bottom.

Pork 1 kg
Potatoes 5-6 pcs.
Garlic 1 head
Onions 2-3 pcs.
Carrots 1-2 pcs.
Bell pepper 2-3 pcs.
Tomato 3-4 pcs.
Fresh herbs To taste
Spices To taste
Salt To taste

Place the cauldron on the stove and pour in a little oil, keeping in mind that the pork will still release some of the fat. You can use lard or bacon instead of butter. While the oil is heating, cut the pork into large pieces. This could be the neck, ribs or other part. Don't take lean meat. It should be with fat, then the shurpa will turn out richer.

https://www.youtube.com/watch?v=c97Rh1y7yjE

Place the meat in a cauldron and fry on all sides over medium heat. The entire process of frying vegetables and meat should take place under an open lid. We will need boiling water, so turn on the kettle and boil about 2-2.5 liters of water. During this time, peel and chop the onion as desired.

Peel the carrots and cut them into half rings or cubes about a centimeter thick.

Now let's take the pepper. Cut it in half and remove the cores with seeds. Let's cut it.

Add vegetables to meat and mix.

Cut the potatoes and add them to the meat.

It's time to start working on the tomatoes. We make shallow cuts on top of them, put them in a deep bowl and pour boiling water over them. Leave for one or two minutes, after which you can easily remove the skin from them. You don’t have to do this, but then it will end up in the finished dish, and that’s not entirely pleasant.

Cut the peeled tomatoes into random pieces and add them to the fried vegetables and meat. Finely chop a lot of greens. It could be parsley, dill, cilantro and even a little basil. You can add green garlic feathers. Pour all the greens into the cauldron.

Peel the garlic cloves. They can be chopped with a knife or another method, or you can simply crush them so that the garlic gives off more flavor, or even use whole cloves. Place garlic, salt and spices in a cauldron. Stir and pour boiling water so that it slightly covers the contents of the cauldron. The shurpa should not be too liquid, but only slightly resemble soup.

Now cover with a lid and leave to simmer or even simmer for about an hour and a half over low heat.

That's it, you can set the table, break the pita bread and pour the shurpa into plates. Don't forget about good red wine, which will perfectly complement your slightly unconventional oriental table.

Recipe 2: how to cook shurpa with pork

1 kg pork
6-7 pcs. potato
1 piece sweet bell pepper
1 PC. carrot
1 PC. tomato
salt
greenery
1 clove garlic
black pepper mixture of peppers and spices

Pour 2 liters of water into a saucepan, lower the meat and heat to a boil.

Remove scale. Place coarsely chopped carrots and onions into the pan.

Switch the heat to medium and cook the meat, covered, until done. For pork, 90 - 100 minutes is usually enough. 2. Remove the meat. Remove from bones. Chop coarsely. Return to the pan.

Cut the peeled potatoes into 2 or 4 parts and place in a saucepan with meat and broth.

Bring to a boil over high heat and reduce heat again. Boil the potatoes for at least 35 - 40 minutes. It should be cooked completely.

Coarsely chop the pepper and tomato.

Add them to potatoes with meat.

Cook for another quarter of an hour. Then add salt and spices. You can take black pepper, paprika and cumin.

½ teaspoon is enough for each seasoning. Any mixture you like will do. Cook the shurpa for another five minutes. 6. Chop the greens and chop the garlic.

They can be served separately, or they can be added to the common pan where the kainatma was cooked.

Tasty and healthy pork shurpa, without frying, is ready. This dish is ideal for cooking both at home and outdoors.

Recipe 3: pork shurpa at home

It is better to cook shurpa on the bone; this gives the broth more flavor than regular meat. Prepare oriental soup, preferably in a cauldron or in a saucepan with a double bottom.

Pork 0.5 kg,
3-4 potatoes,
1 onion,
1 carrot,
parsley,
Bay leaf,
salt,
spices for shurpa.

Rinse the pork bone and pork pulp well, place in a prepared container and add water. Cook the pork until tender over low heat for 40 - 50 minutes.

Peel the potatoes and cut into large pieces. Coarsely chopped potatoes are another distinguishing feature of shurpa from ordinary soups.

When the meat was cooked, it turned out to be a very fatty and rich broth.

Add chopped potatoes to the broth, add salt and cook for 20 minutes. There should not be a lot of potatoes in the shurpa, but more than other vegetables.

Cut the onions and carrots into rings and add to the broth with the already boiled potatoes. I recommend adding bay leaves to the broth along with the vegetables, which gives the broth a special, piquant flavor.

When all the vegetables are ready, add parsley sprigs to the shurpa, but do not need to cut it. Add salt and spices special for shurpa, let the shurpa simmer, another 5 minutes and the dish is ready. When serving, remove the parsley sprigs from the pan. Bon Appetit everyone. And I also recommend that you be sure to cook this delicious dish over a fire!

Recipe 4: homemade pork shurpa

400 g pork;
5-6 potatoes (depending on the size of the tubers and how thick you want to make the shurpa);
1 large sweet pepper;
2 small tomatoes;
1 large onion;
1 carrot;
2-3 tbsp. l. tomato paste or ketchup;
spices and herbs to taste.

Peel the potatoes and cut them into large cubes.

Pour water into a saucepan, add potatoes and put on fire. Meanwhile, chop the meat.

Fry it in vegetable oil.

Place in the pan with the potatoes. It is because of this that the dish turns out to be quite greasy, but this is how shurpa should be.

Remove the foam and reduce the heat.

Fry onions in a frying pan.

Add grated carrots (or better yet, diced ones), chopped tomatoes and bell peppers to the onion.

Fry just a little, add tomato and a little water. Simmer covered for 10 minutes.

Place the contents of the pan into the pan and cook for another 20 minutes.

Add spices, salt, bay leaf and, if desired, herbs.

Let it brew under the lid. The aroma of pork with sweet pepper is indescribable! Bon appetit!

Recipe 5, step by step: pork shurpa over the fire

Pork, preferably fatty 1.5 kg
Water 2 l
Large carrots 2 pcs.
Medium potatoes 6 pcs.
Garlic 1 tooth.
Ripe tomatoes 3 pcs.
Yellow bell pepper 2 pcs.
Large onion 1 pc.
Dill bunch
Parsley bunch
Coriander peas 5 g
Salt, pepper to taste

Pour some oil into the heated pot.

If the pork is very fatty, you can do without oil.

Cut the meat into large pieces and place in the pot.

Add the spices immediately, then they will saturate the meat.

Fry the pork until a crust appears.

You need to salt and pepper the meat when it is almost done.

You can replace pork with any other meat, as long as it is fatty enough.

At the next stage, put potatoes, cut into large strips, into the pot. Fry the meat and potatoes for a few minutes.

When the potatoes are fried until half cooked, add the rest of the vegetables: carrots in strips, bell peppers and onions in cubes, tomatoes in large pieces. Stir and fry for 2-3 minutes.

Pour water over vegetables and meat, add coriander, add salt and pepper. Once the soup is ready, add the herbs and cook for another minute.

You can add different greens. And the more, the better.

Shurpa is ready. If you like to experiment, you can also add fruit. They are added before the greens and are not fried.

Recipe 6: shurpa with potatoes and pork (with photo)

potatoes - 2 pcs
carrots - 1 pc.
bell pepper - 2 pcs
onion - 1 piece
pork - 200 gr
salt - to taste
ground black pepper - to taste
tomatoes - 2 pcs.
garlic - 4 cloves

Let's cook the meat. Meat can be used as pork, lamb, or beef. But we chose pork; it makes the broth richer. Cut the meat into small pieces, 3-4 cm in size, and fry in a frying pan with the addition of vegetable oil.

Peel the onion, cut into small pieces, add to the meat.

Pass the garlic through a garlic press. And also add to the meat. Let's add salt and pepper. Mix everything in the pan well. Fry until the meat is cooked, about 15 minutes over medium heat.

Let's start with the vegetables. Peel the potatoes and cut them into large pieces.

Bell pepper is the main ingredient of shurpa. Thanks to it, the soup turns out flavorful. Remove the stem from the pepper and cut into large pieces.

For tomatoes, we also remove the stem and cut according to the same principle.

If you are using fresh carrots, peel them and chop them just as coarsely. My carrots are pre-grated and frozen. I use it. I just take it out of the freezer and put it in a soup pot. Place all the vegetables in a saucepan.

Remove the finished meat from the heat. Add to vegetables. Mix. Fill everything with water, salt, put on fire and cook until the vegetables are ready over medium heat, about 40 minutes.

Pour the finished soup into a serving bowl. If desired, you can decorate with greenery. Shurpa turns out incredibly tasty and aromatic. Be sure to please your household with this soup. Bon appetit!

Recipe 7: how to prepare pork shurpa in a cauldron

Pork shurpa in a cauldron is a flavorful and rich soup. It should be cooked for 2-3 hours, and vegetables should not be cut into shurpa. Pork for shurpa can be pre-fried.

It’s not at all difficult to prepare pork shurpa in a cauldron at home. You can add whole sour apples to the shurpa during cooking; this will add additional flavor to the soup. Good luck and bon appetit!

Pork ribs – 1.5 kilograms
Onions – 4 pieces
Carrots – 2 pieces
Potatoes – 10 pieces (medium)
Tomato – 4 pieces
Bell pepper – 3 pieces
Chickpeas – 100 grams
Cilantro, dill, parsley - 3 pieces (a bunch)
Vegetable oil – 60 grams
Spices - To taste (coriander, cumin, turmeric, pepper)

Fry the ribs in very hot oil until golden brown.

Pour water into the cauldron, add peas, potatoes, spices, carrots, peppers, tomatoes, onions, all coarsely chopped. Bring to a boil.

Cook the shurpa over low heat, covered, for 40 minutes.

Let the shurpa brew for 15 minutes. Bon appetit!

Recipe 8: pork ribs shurpa soup (step by step)

Today let me present you with an excellent, simple, practical recipe for pork ribs shurpa.

Pork rib - 0.5 kg
Onion – 1 piece
Potatoes (medium) - 3-4pcs
Bell pepper - 1 piece (large)
Tomatoes - 2 pcs
Carrots – 1 piece
Garlic - 2-3 cloves
Salt - to taste
Ground black pepper - to taste
Zira - 2 pinches (to taste)
Greens - to taste
Vegetable oil - 2-3 tbsp.

Let's prepare the pork ribs. Cut into small pieces, wash, trim off excess fat.

Pour vegetable oil into a cauldron (a thick-bottomed pan is also acceptable), place the meat in it, and fry until golden brown.

Peel, cut the onion into half rings, pour into a cauldron, fry a little (2-3 minutes)

We do the same with carrots, cut into small cubes. All this is fried over high heat, so don’t forget to stir.

After 2-3 minutes, add the bell pepper, pre-washed and cut into pieces.

Potato line. It is quite common in Armenian cuisine recipes that potatoes are placed almost whole. I prefer large pieces, but not whole ones. We clean, wash, cut, throw into the cauldron. Mix well.

Take tomatoes. Cut into four parts and add to the cauldron.

Let the dish simmer for three minutes. Pour in water, barely covering our meat and vegetables. Bring to a boil, add spices, turn down the gas, and cook for at least half an hour (preferably 40-45 minutes).

The penultimate touch is chopped garlic. We leave it to brew and let the ingredients give off their flavor.

Sprinkle the herbs onto the plate just before serving the soup.

Source: https://www.eat-me.ru/20180120/shurpa-svinina.htm

Pork shurpa - 6 recipes

Many people love oriental cuisine. Dishes always delight with their rich taste and aroma due to the use of a large number of seasonings. Such recipes include pork shurpa, which in the East is a mandatory dish for any feast. Shurpa is cooked in a cauldron, but you can use an ordinary saucepan with a practical bottom.

Classic pork shurpa recipe

If you have never tried a rich oriental soup, then we offer you a classic recipe for preparing the dish.

Ingredients:

425 g pork;
three potato tubers;
one carrot and onion;
two tomatoes;
three cloves of garlic;
parsley and cilantro;
spices, bay leaf.

Cooking method:

For such a dish, it is better to choose meat on the bone, because the peculiarity of shurpa is that the soup simmers for a long time. During this time, all the bone marrow from the seeds is heated, which is why the soup turns out so juicy and rich.
So, cut the meat into large pieces and place it in a cauldron (saucepan) with heated oil in it, fry for 15 minutes.
Then add chopped onion in half rings to the meat, after five minutes add large pieces of carrots, simmer until the vegetables are soft.
Next, add spices and pour in boiling water, after the contents of the cauldron boil, reduce the flame and simmer the dish for an hour and a half, adding water as necessary.
If the meat has become soft, then add pieces of tomatoes; if you don’t like peeled tomatoes in the soup, then first scald them with boiling water and remove the skin. If the tomato soup turns out to be too sour, you can sweeten it a little.
Then add potato cubes, and as soon as the vegetable is ready, add chopped herbs and pressed garlic cloves, simmer for a couple of minutes and turn off the heat.
Do not rush to serve the shurpa; the soup should steep a little.

Pork shurpa over a fire in a cauldron

The main secret of shurpa is the use of a large amount of herbs and vegetables. Spices also play a significant role, but here you should use only natural seasonings without additives or dyes. Shurpa can be cooked on the stove, but it tastes best over an open fire.

Homemade recipe

If you don’t know how to cook shurpa, then there is nothing complicated here. The main thing is to choose fresh meat and take plenty of vegetables and spices.

And pork ribs

Shurpa made from pork ribs is especially appetizing, since it is the bones that make the broth nourishing and rich.

In Chuvash

Different nations have their own recipe for shurpa. But the soup always turns out fatty, rich, with large chopped ingredients, no finely chopped vegetables.