Lamb and veal shurpa (boiled shurpa recipe)

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Prepared by: Galate

10/22/2013 Cooking time: 2 hours 0 minutes

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Lamb shurpa in a cauldron is the best dish for going out into nature, especially with an overnight stay. Almost any avid tourist knows how to cook lamb shurpa in a cauldron. This is a divinely delicious soup!

Selection of meat and dishes

To prepare delicious shurpa, you need to choose good meat. The shoulder, neck and back of the lamb are good for making soup. The neck will produce excellent fat, the shoulder will produce both fat and meat, and the back will produce more meat.

We go to the market, where you can choose fresher meat than in supermarkets. Experts recommend buying female meat for the broth, since male meat tastes worse, and if it was suddenly slaughtered incorrectly, the smell of animal urine will be heard. The sellers, of course, won’t tell you who they are selling: a female or a male, so we’ll try to figure it out ourselves.

We look for good meat based on the following characteristics: softness, smell and color. You need to feel free to smell the meat. The meat of the female has a pleasant smell and is darker in color than the meat of the male. To check, cut off a little fat from the meat and set it on fire with a match; the fat should smell good, but if there is no aroma, then it is better to continue searching for meat. Meat also needs to be purchased from a young lamb. The shoulder of a young lamb reaches a size of 40 cm. When buying the back, try piercing it with a knife. Young meat is easily pierced. After purchasing meat, ask the seller to chop it up.

After purchasing the meat, we select what we will use to cook the soup – shurpa. Shurpa is prepared 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 don’t have a cauldron, fry the meat in a regular frying pan. After frying, place the lamb in a saucepan in which we plan to cook the shurpa.

Where to start cooking broth

Now let's start cooking the broth. Let's start by soaking the meat. Fill the lamb with water from the well for an hour and a half. This promotes the removal of ichor, remaining wool, and debris; The better the meat is washed, the better for the broth. Then put the pieces of well-washed lamb into an existing bowl, fill it with water and put it on the stove.

Once you start preparing the broth, be patient as it will take three to five hours to prepare. When “noise” appears, you should definitely remove it the first time if you want to achieve transparency of the broth. After three hours of cooking, we taste the meat. If the lamb is already ready, then 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 don’t cut the vegetables, we put everything in whole;
cut some vegetables, some whole;
Chop all the vegetables into pieces.

The first method is not entirely successful; it is inconvenient to eat whole carrots or onions while sitting at the table. The second option involves cutting all vegetables, excluding potatoes. This option assumes that meat and potatoes are served as a main course. While you eat the first thing, the meat and potatoes will cool down, and it’s unpleasant to eat with congealed lamb fat. If you look at it, soup is cooked for the sake of soup, in order to eat it as a liquid dish. After all, no one came up with the idea of getting cabbage with 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 boiling the broth, take the meat out of it, separate the bones, cut into small pieces, and strain.

Traditionally, the following set of vegetables is used:

onions – 3-5 pcs.;
carrots - 1-2 pcs.;
potatoes - 3 pcs.;
sweet pepper – 2 pcs.;
tomatoes -2 pcs.;
hot pepper - 1 pc.

It happens that shurpa is supplemented with cauliflower or “little 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 each of suneli hops, coriander and chabra, as well as a pinch of cumin seeds.

We cut the vegetables as follows: peppers, onions, carrots and tomatoes into half rings, and chop the potatoes coarsely. Throw meat, carrots, potatoes into the broth, which is about to boil, and continue cooking. We test the readiness of the potatoes (so that they are a little damp) and add the remaining vegetables according to the recipe. Remove when the potatoes are cooked. Let the soup sit for a quarter of an hour.

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Lamb and veal shurpa step by step photo recipe

Ingredients:

Cauldron, tripod, fire - 1 pc.
Veal or beef (pulp) - 2 kg.
Lamb (in this dish it is needed solely for taste and fat, so any part of it will do, the main thing is that there is a little meat... For this recipe I used a leg of lamb, having previously cut off all the meat from it, although you can also use fat tail fat, only this there will be real Uzbek shurpa, and not what I prepared) - 1 kg. “White onions (well, not the ones that are completely “white”, but the ones that are regular) - 1 kg.
Red onion - 1 kg.
Carrots - 1 kg.
Medium size potatoes - 2 kg.
Tomatoes - 1 kg.
Bell pepper - 2 pcs.
Large tasty apple - 1 pc.
Garlic - 1 head
Bunch of parsley - 1 pc.
Bunch of cilantro - 1 pc.
Bunch of dill - 1 pc.
Salt, pepper, spices for meat (it’s better to buy and collect them at the Caucasian market).

This soup is very good to cook outdoors in a large cauldron over a fire and for a large company.
The process of preparing shurpa itself is interesting, and most importantly, almost the entire company participates in the preparation process. The recipe for this shurpa is not traditional, so I would not attribute it to any specific cuisine, although it is worth admitting that the dish is reminiscent of Uzbek boiled shurpa. To prepare this particular shurpa recipe, you will need a 15-20 liter cauldron, a large and juicy piece of veal or beef, and some part of lamb, since shurpa without the taste of lamb is money down the drain. I am writing this paragraph as a preface to make it clear that the taste of lamb can be obtained using almost any available parts of this smelly but noble meat! Therefore, if you don’t have lamb meat or bones, you can use fat tail fat, cutting it very finely... Well, okay, enough of writing the introduction, I’ll describe the recipe for making my own version of shurpa.

First, wash the leg of a young lamb by placing it on the grass and watering it with a ladle of water.

Then wash our piece of veal or beef in the same way.

We place our cauldron on a tripod, fill it with water, light a fire under it and begin to quickly process our recently washed meat.

Cut the veal or beef meat into large pieces of 3-4 centimeters

And pour it into the cauldron. You need to try to have time to pour the meat into the cauldron before the water has yet boiled.

Then we cut off all the meat from the leg of lamb (I used it on the same day to prepare lamb kebab)

And we throw two not very carefully trimmed bones of the lamb’s hip (the leg was cut in half at the knee bend so that it would fit in the cauldron) into our cauldron that has not yet begun to boil. As you can see, it’s absolutely possible to have time to cut the meat before the water boils! Yes, if you don’t have meat but fat tail fat, you need to chop it very finely and throw it into the cauldron not in this place, but immediately after adding the second portion of onion...

Next comes the tedious but necessary process of preparing vegetables... Peel the white onions and all the carrots,

Peel all the red onions

Wash the tomatoes and bell peppers (if anyone is interested in what I did with the cucumbers, look here). We peel all the potatoes. In shurpa, the whole potato is used, so there is no need to cut it, unless of course you have very large potatoes... To prevent the potatoes from darkening after peeling, fill them with water...

In the process of preparing vegetables, after boiling water, we begin to carefully and regularly remove the foam, which will begin to form in large quantities...

And again we remove the foam! Believe me, this is a very important and responsible moment, if this is not done on time, the foam will first thicken over time of boiling, and then you will have ugly lumps in the shurpa, which can only be gotten rid of by straining the broth. So, we remove the foam each time, and make sure that the broth looks approximately as shown in the recipe photo.

Once you have dealt with the foam and eliminated foaming, cut all the white onions into half rings

And throw the chopped onions into our boiling cauldron without foam

We cut the entire kilogram of carrots into plastic pieces,

then we cut these plastics diagonally so that we get these large blocks

We pour all the carrots into the cauldron, and it is in this place that we begin the process of preparing our shurpa, namely its base - the broth! While the meat is boiling along with the carrots and the first portion of onions (there will be three in total),

We wash our greens, peel the garlic and set aside half (or a little less) of the red onion. That's all you see in this photo - put it aside, since it was all prepared for the subsequent stages of preparing shurpa...

Several best recipes for shurpa soup with lamb

Classic lamb shurpa

A rather simple recipe for shurpa with lamb, but the soup turns out excellent. We prepare and use the following products:

500 g of young lamb meat;
0.5 kg of potatoes;
fat tail fat -100 g;
4 onions;
2 tbsp tomato paste;
1 piece of hot pepper;
water – 2.5 liters;
to taste cilantro, dill, bay leaf and salt.

Wash the meat well and cut into small pieces. Cut the lard into cubes. After peeling and washing the onion, cut it into rings. Fry the lard in a cauldron until it turns into cracklings, then take out the cracklings and drop the pieces of lamb into the fat and fry well. The next step is to place the potatoes and onions in a cauldron, season with tomatoes and fry for 15 minutes. Add water to the contents of the cauldron, add hot pepper, salt and leave to boil. 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. Agree, the recipe is really simple.

Shurpa in Uzbek

This is a recipe for a hearty lamb soup (lamb ribs) from Uzbek cuisine. Take these products:

lamb ribs – 0.5 kg;
two carrots;
two onions;
potatoes – 6 pcs.;
bell pepper - 2 pcs.;
two tomatoes;
herbs and salt - as you wish.

Rinse the lamb ribs well, place them in a vessel (cauldron, pan), fill it with water from the well and set to cook. We clean and wash all the vegetables mentioned in the recipe. We cut the potatoes into large cubes, carrots into slices, and onions into rings. When the broth with lamb ribs is ready, add potatoes, carrots, and tomato halves. Add the bell pepper, peel it and cut it into rings. When removing from the heat, season the shurpa with herbs and onions. The finished soup is poured hot into plates and served to guests.