Beef shurpa soup – 7 delicious homemade recipes

Beef shurpa soup – 7 delicious homemade recipes

Recipes with step-by-step photos from this catalog will help you prepare beef shurpa without any problems. A wide selection, guaranteed results, advice from the most experienced chefs, the ability to choose a recipe based on the composition of the goods, nutritional ingredients and calorie content - this is only a small part of what can be found here. Read more...

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How to cook beef shurpa at home

The dish called shurpa is loved by almost all peoples in various parts of the world. It is prepared with pleasure by Tajiks, Azerbaijanis, Kyrgyz, Turkmens, Kazakhs, Tatars, Chuvashs, Uighurs, Turks, Uzbeks, Moldovans, Bashkirs, Greeks, Bulgarians, Lebanese, Iraqis, Chechens, Dagestanis, Circassians, Sudanese, Libyans. But they do it very differently, so that not many people recognize their dishes as the same dish (in fact).

The 5 most commonly used ingredients in beef shurpa recipes:

Specifically, shurpa is made from beef in places where they do not eat pork and is occasionally made from lamb. This is practically a thick soup, but it is often served as a second course. Another distinctive feature is that it is high in calories. Traditional beef shurpa contains a lot of fat, so it is included in the list of ingredients as an essential component. At the same time, this is animal fat, often fat tail fat. There should be a thick, greasy film on the surface of true shurpa.

In addition to meat, vegetables such as potatoes, carrots, and onions are added to shurpa. At the same time, they are usually cut larger than for all other soups. When served in a portioned plate, a huge part of it is occupied by meat and vegetables, and little broth is poured. And it is necessary to eat shurpa hot.

5 of the fastest beef shurpa recipes:

In its modern form, beef shurpa can be prepared not only with the listed products. It can contain the freshest herbs, tomatoes, bell peppers, hot capsicums and various sets of spices. At the same time, some of the vegetables are put into the soup raw, and the other part is fried in a pan or baked in the oven.

Shurpa is usually cooked in a cauldron or saucepan. Beef shurpa comes out quite tasty in a slow cooker.

Beef shurpa soup - step-by-step recipes for making shurpa at home

Hi all! If you want to vary your home menu, then here’s an idea for you - beef shurpa soup. Although, you can cook it with any meat, including lamb and pork. In this case, simply the production time may be exchanged.

It can be either a first course or a second course. Depends on your desire. Only in the 2nd case does it contain more meat and vegetables, but less broth. A very tasty and satisfying dish.

There are several methods for preparing it, which I will tell you about now. You can cook everything right away in the broth, or you can first fry the meat and vegetables and only later add water. But look everything carefully in the recipes.

Beef shurpa according to a traditional recipe

Let's look at the first, more common recipe. By the way, if you don’t have sweet peppers and tomatoes on hand, then you can use ordinary canned lecho, because these are the vegetables that are there.

For meat you can take brisket or ribs. It's up to you.

Ingredients:

• Beef on the bone - 1 kg
• Potatoes - 3 pcs.
• Onion - 2 pcs.
• Bell pepper - 2 pcs.
• Tomatoes – 6 pcs.
• Cilantro - a large bunch
• Garlic – 7 cloves
• Salt - to taste

Manufacturing:

1. Wash and cut the beef into large pieces and place in a saucepan or cauldron. Fill with water and put on fire. As soon as the water boils, remove the foam with a slotted spoon and continue cooking over medium heat for 1.5 hours.

2. While the meat is cooking, there is time to do the vegetables. Cut the onion, garlic, bell pepper (pre-seeded) and tomatoes into small pieces.

3. When 1.5 hours have passed since boiling and the meat is almost ready, add these vegetables to the soup and continue cooking for another 30 minutes.

4. Next, peel the potatoes, cut them into large pieces and also add to the soup. If you want the shurpa to be as thick as possible, you can use more potatoes.

5. When the vegetables have simmered in the soup for 30 minutes, add salt and finely chopped cilantro. If desired, you can add more different spices to your own taste. Stir everything and turn off the heat.

7. Close the pan with a lid and leave for 10-15 minutes for the soup to infuse. Then put it on plates and treat yourself to a very tasty and satisfying shurpa.

Uzbek shurpa at home

Not long ago I was visiting a neighbor, she is Uzbek, and ate real Uzbek shurpa. And then she shared this recipe with me. She fried the food directly in the cauldron, but in the absence of one, I used a frying pan and an ordinary saucepan. It still turned out quite filling and tasty.

Ingredients:

• Beef – 1 kg
• Potatoes - 500 gr
• Onion - 1 pc.
• Carrots - 1 pc.
• Sweet pepper - 2 pcs.
• Hot pepper - 1 pc.
• Tomatoes - 3-4 pcs.
• Freshest greens
• Salt, spices - to taste (I used turmeric, allspice, dark ground pepper, Italian herbs and bay leaf)

Manufacturing:

1. Cut the beef into pieces. How to make them big, you decide for yourself. Heat a frying pan with vegetable oil and place the meat there. Fry until golden brown.

2. When the meat is already covered with a crust, add onion cut into quarters. Fry until golden. Then add carrots cut into large pieces, stir and fry until half cooked. Next, add the bell pepper, cut into small strips, stir and continue frying for 3 minutes.

3. Make cross-shaped cuts on top of the tomatoes and pour boiling water over them for a few minutes. After that, easily remove the skin. Then chop them and add them to the pan with the rest of the ingredients. Here add salt, your spices and stir. Simmer for another 3 minutes.

4. Place the meat and vegetables in a saucepan, add water and add hot peppers completely. Bring to a boil and cook for 10 minutes, then remove the pepper. Continue cooking for another 15 minutes.

5. Then cut the potatoes into large pieces, in half or into quarters and put them in the soup. Cook for another 20 minutes.

6. At the end, add allspice and bay leaf, cook for 5 minutes and turn off. Let the soup sit, covered, for 10 minutes, and then serve. Before serving, add chopped greens to the shurpa.

Beef shurpa soup in a slow cooker

Multicooker owners also have their own recipe for beef shurpa. Cooking in this wonderful unit is even easier - the main thing is to throw in the ingredients just right, and the rest will be done by itself.

You can add chickpeas (Turkish or lamb peas) here. To do this, it should be soaked several hours before, but at least 4 hours. And you can add it 20 minutes after the broth boils.

Ingredients:

• Water - 2.5 l
• Beef – 1.5 kg
• Onion - 2 pcs.
• Sweet pepper - 1 pc.
• Carrots - 2 pcs.
• Tomatoes - 1-2 pcs.
• Potatoes - 4 pcs.
• Salt - 1 tablespoon
• Zira – 1 teaspoon
• Bay leaf - 3-4 pcs.

Manufacturing:

1. Pour water into the multicooker and place the meat cut into large pieces. Turn on the “cooking” or “stewing” mode for 2 hours (this will be the total time), close the lid and cook for 1.5 hours.

2. Cut the onion into quarters of rings, cut the sweet pepper into strips, cut the carrots into halves, and the tomato into cubes or slices. Peel the potatoes and cut them in half or into quarters.

3. After 1.5 hours, add carrots and onions to the broth. Cook for 5 minutes. After this, add the potatoes and cook for another 20 minutes. 5 minutes before the end of cooking, add bay leaf, cumin and salt. Stir and cook.

4. When the program is finished, do not rush to open the lid, let the shurpa brew for a little while. And then start eating. If desired, add any finely chopped greens.

Step-by-step video recipe for shurpa in a cauldron over a fire

Here is another good option for making shurpa. But it is suitable for cooking in the fresh air, for example in the country. There you can put a cauldron on the grill (at the moment everyone has one on the site) and cook. It’s not all just kebabs.

Ingredients:

• Meat – 1 kg (5050 rib meat)
• Onion – 1 kg
• Potatoes – 5 pcs.
• Carrots – 500 gr
• Bell pepper – 4 pcs
• Tomato – 4 pcs
• Vegetable oil – 100 ml
• Zira – 1 tablespoon
• Coriander – 1 tablespoon
• Paprika – 1 tablespoon
• Dark pepper – 1 tablespoon
• Bay leaf – 4 pcs
• Salt
• Greenery
• Garlic

I think such a soup in nature would be great in the spring or in the fall, when it is not yet hot outside. Try it and you will certainly like it.

That's all for today. I hope you will try this excellent soup, appreciate it and it will become a permanent dish on your table. After all, you want to constantly vary your own diet.

Beef shurpa - delicious recipes for a rich and very satisfying dish

Beef shurpa is one of the options for making oriental soup, usually made from lamb. Age-old popularity has led not only to a change in meat, but also to an abundance of vegetables. In addition to potatoes, onions and carrots, hot dishes are cooked with cabbage and eggplants, peas and noodles. Colorful, simple, tasty and worthy of a home table.

How to cook beef shurpa?

Classic ingredients for beef shurpa are meat on the bone, potatoes, onions, peppers, carrots, tomatoes, spices and herbs. You can often find peas, beans, noodles, and cereals in shurpa. A prerequisite is that the soup must be very thick and rich, and it can be prepared both with preparatory frying of meat and vegetables, and without frying.

1. Making beef shurpa begins with a large cut of vegetables. Potatoes and carrots are cut in half, and peppers and tomatoes are cut into four parts.
2. Beef shurpa at home must be special and fragrant. Plum, quince, dried apricots or apples will refresh the broth.

Beef shurpa - traditional recipe

Uzbek beef shurpa is especially popular. The advantage lies in the impeccable combination of components and conventional manufacturing techniques. Uzbek shurpa is boiled, which is much healthier; thanks to tomatoes and quinces, it has a pleasant taste and contains a balanced amount of vegetables and meat, therefore it is filling, but not high in calories.

• slices and ribs - 450 g each;
• sweet onion – 400 g;
• carrots – 300 g;
• turnip – 300 g;
• potatoes – 2 pcs.;
• quince – 2 pcs.;
• bell pepper – 250 g;
• turnip – 300 g;
• tomatoes – 260 g;
• hot pepper – 1 pc.;
• cumin, coriander – 5 g each;
• cilantro, parsley - 10 g each.

1. Boil the meat for 30 minutes.
2. Add onions, potatoes, carrots, turnips, hot peppers and leave for an hour.
3. Add tomatoes, quince slices, spices, sweet peppers.
4. Uzbek beef shurpa is cooked for another 10 minutes and seasoned with herbs.

Beef shurpa in a cauldron

Shurpa in a cauldron over a fire of beef is a convenient dish for outdoor recreation at home. The watery base can be fed to children, and fragrant pieces of meat and vegetables can be served to adults. Fried shurpa - kaurma - is often made in a cauldron. Pre-frying speeds up the manufacturing process, so the dish is served after 90 minutes.

• beef – 1 kg;
• potatoes – 500 g;
• fat – 100 g;
• tomatoes – 500 g;
• sweet pepper – 3 pcs.;
• carrots – 3 pcs.;
• barberry, ground coriander - 2 teaspoons each;
• greens – 50 g.

1. Fry the meat and carrots.
2. Add 5 l. water, spices, potato tubers and cook for 1.5 hours.
3. 15 minutes before the end, add tomatoes and peppers.
4. Before serving, beef shurpa is seasoned with herbs.

Beef shurpa with chickpeas - recipe

Shurpa with beef chickpeas or Nokhat shurpa is the most nutritious type of roast. Like all legumes, chickpeas have the highest protein content and add satiety to the dish. With all this, chickpeas take a long time to cook, require soaking, the taste is reminiscent of mashed potatoes, so it mixes well with vegetables and meat, and is very harmonious when paired with potatoes.

• beef – 400 g;
• potatoes – 3 pcs.;
• onions – 3 pcs.;
• chickpeas – 100 g;
• bell pepper – 1 pc.;
• tomatoes – 2 pcs.

1. Soak the chickpeas in 500 ml of water for 5 hours.
2. Fry beef and onion.
3. Add water, carrots, chickpeas and cook for an hour.
4. Add potatoes and peppers.
5. After 40 minutes, add tomatoes and spices.
6. Beef shurpa is cooked for another 10 minutes and served.

Caucasian beef shurpa - recipe

Caucasian beef shurpa differs from Uzbek in the least amount of spices. They are replaced by greens and hot peppers, which are an indispensable component. Caucasian shurpa is prepared without frying; the meat is not chopped, but boiled in a whole piece. The same development is applied to vegetables, which makes the taste of the dish more tender and softer.

• beef on the bone – 900 g;
• potatoes – 500 g;
• carrots – 200 g;
• onion – 340 g;
• bell pepper – 180 g;
• lemon – 1/2 pcs.

1. Boil the meat with onions and carrots for 2 hours.
2. Separate the meat from the bone.
3. Boil all vegetables in broth for 30 minutes.
4. Add meat, herbs and simmer for another 5 minutes.
5. Before serving, Caucasian beef shurpa is flavored with lemon.

Shurpa with beef and cabbage

Beef shurpa is a recipe that brings together the gastronomic traditions of almost all nations. Some vegetables were transferred into the Uzbek shurpa from the Romanian chorba. The same cabbage, which perfectly complements the taste of peppers and tomatoes, is intensively used in the preparation of the dish, replacing turnips, although it is not chopped (this is not borscht), but cut into pieces for fat.

• cabbage forks - 1 pc.;
• drumstick – 1.5 kg;
• onions – 2 pcs.;
• carrots – 3 pcs.;
• bell pepper – 1 pc.;
• tomatoes – 3 pcs.

1. Cook broth from meat, carrots and onions.
2. Remove vegetables, separate meat from bones.
3. Divide the cabbage into pieces and place in the broth with meat and vegetables.
4. Cook for 40 minutes.

Beef ribs shurpa

The best broth comes from meat on the bone, so beef ribs shurpa is very rich and strong. The bones contain gelling substances (collagen) and juices, which are released into the liquid through the meat and produce a rich, fragrant broth. In addition, compared to other parts of the carcass, ribs are a very economical option - light and satisfying right away.

• ribs – 750 g;
• tomato paste – 40 g;
• potatoes – 4 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• adjika – 20 g.

1. Boil the ribs for 1.5 hours.
2. Add onions, potatoes and carrots.
3. After 30 minutes, add the paste and adjika.
4. After 15 minutes, remove from heat.

Beef shurpa with noodles

Beef shurpa with pasta is a recipe close to lagaman. It is also satisfying, rich and identical in product composition. The only difference is in the making of pasta. In shurpa they are boiled with meat and vegetables, so the watery base becomes extremely thick, and the pasta absorbs the broth and becomes indescribably tasty.

• beef – 500 g;
• carrots – 2 pcs.;
• potatoes – 2 pcs.;
• noodles – 200 g;
• onions – 2 pcs.;
• tomatoes – 2 pcs.

1. Cook the meat for an hour.
2. Add potatoes and carrots.
3. After 20 minutes - pasta.
4. Simmer the shurpa for 15 minutes.
5. Season with fried onions and tomatoes.

Beef shurpa with eggplant

If entire nations change the composition of their roast, then it is literally permissible to include eggplant in the recipe for beef shurpa at home. Moreover, the vegetable will enrich the dish with fiber and a special bitterness. Eggplant is added only to boiled shurpa, where it simmers in broth with vegetables, imbuing the spongy pulp with juices and aromas.

• beef – 800 g;
• potatoes – 3 pcs.;
• tomatoes – 2 pcs.;
• eggplant – 1 pc.;
• head of garlic – 1 pc.;
• sweet pepper – 2 pcs.;
• carrots – 1 pc.

1. Cook beef for 1.5 hours.
2. Add carrots, and after 10 minutes – potato tubers.
3. After 15 minutes, add whole tomatoes, garlic, slices of eggplant and pepper.
4. Cook for 10 minutes.

Beef shurpa in a slow cooker - recipe

Beef shurpa in a slow cooker violates the canons of production and is served on the table after 90 minutes. Everything is as simple as always and without surprises. The sealed bowl and temperature sensors will maintain the appropriate mode and prevent the water from boiling. All that remains is to load the meat and vegetables into the bowl, pour water and, setting the “Soup” mode, wait for the signal.

• beef – 500 g;
• potatoes – 4 pcs.;
• carrots – 2 pcs.;
• sweet pepper – 2 pcs.;
• tomatoes – 3 pcs.

1. Place all ingredients in a bowl.
2. Pour in one and a half liters of water and cook on the “Soup” for 1.5 hours.

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Beef shurpa

Soup “Shurpa”

A very fragrant, tasty and satisfying soup.

Shurpa kainatma

Shurpa is a dressing soup. There is such a difference as the production of shurpa from previously fried meat and vegetables (kovurma), but there is also an ordinary method of production (kainatma).

Beef shurpa in a slow cooker

Shurpa is an oriental soup also recognizable under various names: shorba, chorpa, shorpo, sorpa, chorba. There are also a huge number of serving options; every nation has its own version. My shurpa is light with a rich, fragrant broth and tender cooked meat.

Shurpa with rice

We really love this soup. Cooking is not difficult, all the ingredients are available, in general, nothing complicated. Probably the only soup that even kids enjoy eating in our family :) I hope you like it too

Azerbaijani beef shurpa

Beef shurpa is rich, thick and rich in taste.

Beef shurpa . Beef shurpa is a dish rich in ingredients. Half soup, half liquid meat 2nd. It is very convenient to cook shurpa in a multicooker bowl. In it it comes out rich, boiled, stewed, not overcooked.

Place pieces of beef into a multicooker bowl (you can eat pieces of meat on the bone), add water and boil in the “stew” mode for up to an hour and a half. You can add roots, large pieces of carrots, or a whole onion to the broth.

When the meat is ready, remove the boiled vegetables from the broth, add coarsely chopped vegetables - potatoes, carrots, you can add sweet bell peppers, also onions, tomatoes. The dish is stewed until the vegetables are completely cooked. Season 5 minutes before readiness with spices, salt, pepper, bay leaf, and finely chopped herbs.

Some recipes for making beef shurpa involve frying or sautéing vegetables in a separate bowl, then adding them to the process of cooking shurpa.

Almost all recipes for making shurpa contain peas or chickpeas. Typically, these ingredients are left to swell in water before they are added to the shurpa cooking process.

Beef shurpa is served hot, because when chilled, with congealed fat, the shurpa will not be as tasty. Usually, fried shurpa is sprinkled with freshly chopped onions before serving. But this may not be possible if the hostess wishes.

Shurpa is served with flatbreads made from various doughs, rye bread, wheat bread, and croutons.