Lamb shurpa - 9 homemade savory recipes

Lamb shurpa - 9 homemade savory recipes

The famous lamb shurpa according to recipes with various compositions and manufacturing techniques awaits you in this catalog with step-by-step photos and videos. Find out the secrets and tricks of this dish, tips on how to make it the most delicious. Read more...

1. Main
2. Best selections
3. Soups first courses
4. Soup with meat
5. Shurpa soup
6. Lamb shurpa

• Soups first courses
• Dishes with carrots
• Dishes with potatoes
• Meat and meat products
• Dishes with tomatoes
• Dishes with bell pepper
• Potato with meat
• Dishes with lamb
• For dinner
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• Soup with meat
• Dishes with onions
• Potatoes with tomatoes
• Tomato soup
• Meat with onions
• Potato soup
• Bell pepper with onion
• Lamb soup
• Asian cuisine
• Recipes without butter and margarine

How to cook lamb shurpa: the best recipes with photos

An ordinary, traditional dish of oriental cuisine, which eventually came to be called shurpa, was constantly cooked with lamb meat. It owes its name to the ancient Turkic “chobra”, which means “brew”. In the process of culinary evolution, many branches have formed from the dish, with different names, cooking technologies and composition of ingredients.

The 5 most commonly used ingredients in lamb shurpa recipes:

So, in Afghanistan, where it is called “shorwa”, it is cooked in beef with potatoes and beans for at least 2 hours. In Romania and Moldova, where it is understood as “chobra”, in addition to those listed, other vegetables and various types of meat are added to the soup. It is believed that properly cooked chobra supports the immune system and is especially effective against seasonal colds.

In Arab countries, the dish is also known as “shorba”. The Arabs attribute Persian roots to it. If you translate it into Russian, you get something like “salty thick soup”, or just “soup”. In addition to those listed, lamb shurpa recipes are included in the national cuisines of Uzbekistan, Turkey, Kyrgyzstan, Kazakhstan, India, Iran, North Africa, Central and Eastern Europe, Central Asia, and the Middle East. In a number of regions of the Russian Federation, it is intensively prepared, called as we are more accustomed to - shurpa.

5 lowest-calorie lamb shurpa recipes:

Depending on the composition of the goods, shurpa can be classified as either a first or second course. In other words, in fact, this is a rich soup that does not have enough water, or a liquid stew. They use any lamb for it, but the meaty part with bone and a minimum of fat is preferable. Because fat tail fat is intended here for frying vegetables.

It’s striking that shurpa will look different in different parts of the country. In some places it is prepared as a light, watery aperitif, with a minimum of vegetables and homemade noodles. And in some places it is a solid, austere main, nutritious dish, in which, as they say, the spoon is worth it.

How to cook lamb shurpa in Uzbek style at home according to a step-by-step recipe with photos

For many centuries, Shurpa has been one of the main dishes of oriental cuisine. It is served in ordinary cafes and unique restaurants. And naturally, every family loves to cook it. This soup calms the nerves and adds strength, warms in cool weather and relieves hunger. Shurpa was constantly considered in the east as a cure for almost all diseases. Absolutely, this is a soup that is boiled with a huge amount of meat and whole vegetables. You can eat any kind of meat, but it is usually prepared specifically with lamb.

Because the dish is considered the state dish for almost all eastern peoples, there are many options for its preparation. I will tell you how to cook lamb Shurpa in Uzbek style.

Recipe for making lamb shurpa

Ingredients

How to choose ingredients

• It is important to choose the right spices and seasonings. Be sure to take at least some type of ground and fresh pepper. Basil and dill, cumin and cumin will not be superfluous.
• The base of the dish is lamb. It is better to take it chilled or fresh frozen. This will make it easier to find the quality and freshness of the meat. Also, choose meat with a layer of fat so that the Shurpa comes out rich. Brisket, drumstick, and ribs are perfect.
• An indispensable condition for classic Shurpa is the presence of onions, and in large quantities. In addition to onions, you need bell peppers, tomatoes and garlic.

Step-by-step production

1. Place 500 g of diced meat in a saucepan with 2-3 liters of cool water.
   
2. Salt the broth and bring to a boil. During boiling, it is imperative to remove the foam.
   
3. After an hour and a half, add 150-200 g of onion, chopped into half rings, and cook over low heat.
   
4. Cut 200 g of carrots into small circles.
   
5. As soon as the meat and onions begin to boil, we immediately throw in all the carrots. Cook for another 10 minutes.

Video recipe

Treat yourself and your loved ones with a tasty and rich soup cooked in a cauldron over a fire, watch the detailed video recipe for Lamb Shurpa. The highlight will be the addition, in addition to other seasonings, of real jambul.

Lamb shurpa in a slow cooker

Ingredients

Step-by-step production

1. Place 1000 g of lamb into a multicooker bowl with 3 liters of cool water. A little pepper.
   
2. Take 100 g of ordinary onions. We make transverse cuts and also pour them into the bowl with the potatoes.
3. Turn on the “Soup” program and watch for the formation of foam. After removing the foam, leave the broth to cook for about an hour.
   
4. Salt the almost finished broth.
5. Coarsely chop 400 g of potatoes. Add to the broth.
   
6. Chop 150 g of carrots into small pieces and also put them in a slow cooker.
   
7. Peel 100-150 g of bell pepper and chop into thin strips. Add to the rest of the ingredients.
   
8. Remove the boiled onion from the multicooker.

Video recipe

In the video you can find out the secrets of the usual preparation of fragrant Shurpa from the chef. One of the secrets is the introduction of a multicooker.

What to serve shurpa with

• Shurpa is served as the first course, hot and seasoned with sour cream.
• Apart from adding herbs during cooking, garnish with herbs before serving and enjoy a hearty and savory lunch.
• For contrast, you can add apples, corn, and even fruit to taste.

Conventional Manufacturing Tips

• Shurpa can be cooked from various types of meat. In addition to the usual recipe, you can cook beef Shurpa. If desired, combine a number of types of meat. Chicken or pork are best suited for this.
• For the richest soup, cook the meat longer after boiling, but then it will slightly lose its taste.
• Add as many different greens as you like during cooking. Tarragon, thyme, arugula, cilantro. None of them will spoil Shurpa.

Other manufacturing options

The next recipe is very similar to a soup, or more like a gravy, depending on who you like, this is Central Asian beef Lagman with ready-made noodles and a special sauce, everyone will like it without exception. Ready-made noodles instead of homemade noodles significantly reduce cooking time. Also, for a quick lunch, I advise you to cook Lagman in a slow cooker. The main thing is to remove the foam when boiling meat. If you use a pressure cooker or don’t want to waste time on broth, then pureed mushroom soup will not take much time and will amuse everyone at the dinner table with its unique taste.

How to cook shurpa at home: a traditional recipe for Caucasian lamb soup

Hello, dear readers! Now I will introduce you to the first dish, known since ancient times. Shurpa is one of the ancient state dishes. It is widespread to a greater extent in Central Asia and the Caucasus. Traditional Shurpa has a well-known taste and smell, helping to quickly restore strength. For some time it was even endowed with medicinal qualities.

Usually shurpa is prepared with lamb. But a large number of modified recipes, as well as individual production in different regions, make their own adjustments. That’s why soups made with beef, chicken broth, and even game are so common. If the meat is very lean, then fat tail fat is added. There are also recipes with fish.

Ingredients

Modern cooking distinguishes two methods of production: kaurma (fried) and kaitnama (boiled) shurpa. In the first case, meat and some vegetables are fried in a cauldron, and in the 2nd case, all the ingredients are poured with water and boiled in it. Let's look at the traditional step-by-step recipe for boiled shurpa with tips and photos.

Traditional recipe

Video recipe

Useful tips

1. It is better to add spices to the shurpa first of cooking. This way they will give off their own smell and taste. I recommend adding salt closer to the moment when the meat is one hundred percent cooked. The freshest greens must wait until the end of the entire soup.
2. You can serve shurpa in one plate. The subsequent serving is no less popular: large vegetables and meat pieces are laid out on a separate dish, and the broth with small parts of root vegetables and herbs is poured into bowls.
3. If you decide to cook soup with lamb or beef, then it is better to go to the meat store for them, where the cutting takes place. Shurpa often has a different taste on meat from a hypermarket.
4. Prepare vegetables and roots for future use so that you can cook soup in the winter. Bell peppers, greens, green peas and crushed tomatoes tolerate freezing well; I start putting them in the freezer at the end of summer. And other products are easy to find on sale.
5. Spice mixtures must be stored in hermetically sealed containers. This way they won't waste their stats.
6. When cooking at home, it is better to soak the chickpeas for a couple of hours in cold water in advance. If you cook in a cauldron, you can do without such preparation.
7. You can serve shurpa with tandoor flatbread.

Useful characteristics of shurpa

You can often hear the worldview that shurpa is almost a medicinal soup. This is usually said by men who have had too much alcoholic drinks in the evening. A similar effect is explained by the fact that a fatty, rich dish helps restore the water-salt balance.

As for dietary parameters, they are worth considering only in this case if the shurpa is prepared with lean meat and without the use of sunflower oil. The freshest natural vegetables, lamb, beef or duck in combination with herbs allow you to have a full meal without harming your waistline.

In former times, shurpa was used to water down exhausted people who had suffered from serious illnesses; it was recommended to restore strength after childbirth. If you now decide to eat soup after fasting, then start with the most dietary option with poultry meat.

Other recipes

• At the stake

In our opinion, real shurpa is prepared on a fire and in a metal cauldron. It is impossible to convey that special smell even in the most skillfully furnished kitchen. The dish's own set of flavors is mixed with notes of fruity wood. Try creating this soup for your friends, we are sure they will be pleasantly surprised.

Beans are considered good companions for first courses. And shurpa is no exception. Chickpeas add extra richness to the soup, and they also have a well-known specific taste. You can replace potatoes with chickpeas to create the healthiest dish.

Although poultry is not a common ingredient, it has gained some popularity in culinary circles. Turkey is called a dietary product, which is why the soup turns out to be the most gentle. It can be prepared for both children and adults who are watching their weight.

Dietary soups occupy a leading position in the ranking of public catering outlets. Therefore, the recipe for shurpa with chicken has been around for a very long time.

Vary it with seasonings and the result will be no less tasty than using fatty meat. In addition, such a soup will cook even faster.

• In a slow cooker

Is it correct to cook shurpa in a slow cooker? This is a controversial issue. But why not take advantage of the benefits of civilization to quickly get tasty food? This is a good option for cooking after a working day, when it’s enough to add ingredients and occasionally monitor the action. And I resort to it from time to time.

Conclusion

Do you cook in a cauldron over a fire or only in a saucepan or slow cooker? Do you notice a difference in taste depending on the chosen dishes with a similar composition of ingredients, or do you think that this is a myth? We will be glad to hear your views in the comments.

Lamb shurpa

Ingredients

Lamb meat – 500 g (preferably with bones);

Potatoes – 4 pcs.

Bell pepper – 2 pcs.

Hot chili pepper – 2-3 pcs.

Onions – 1-2 pcs.

Chickpeas – 300 g (already soaked)

Garlic – 3 cloves

Coriander – 0.5 tsp

Ground red pepper - to taste

• 137 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

Shurpa is a famous dish of Uzbek cuisine; not a single feast or even a wedding can do without it. It can be fried and boiled. I would like to introduce you to the most dietary, boiled shurpa, which is widespread in Uzbekistan. For shurpa, lamb is usually used - this is a classic, but it can also be prepared with beef. There simply cannot be any other options, this is a Muslim dish)). What distinguishes shurpa from other soups is the rich broth that simmers for a long time, the large cutting of vegetables and, of course, the introduction of Uzbek seasonings. Chickpeas are often added to shurpa, but you can cook it without them. Such soup will even raise the dead, heal the sick, and feed the hungry.

The following products will be useful to us:

Wash the meat and add cool water, put on fire and cook for 15 minutes.

Then add the soaked and swollen chickpeas, the whole chili pepper and cook with the meat for more than an hour.

Then add the onion, cut into thin half rings, and add salt. Cook for another hour until the meat is cooked and soft.

Cut the carrots into large rings and add them to the soup half an hour before they are ready, along with the potatoes.

Cut the potatoes into halves or quarters if they are large.

Cut the bell pepper into large pieces. Add it 20 minutes before it is ready.

Cook for another 20 minutes.

Cut the tomatoes into small cubes, peel and crush the garlic.

Add tomatoes and garlic 5 minutes before cooking. Add cumin and other spices. Chop the greens and put part of it in the soup, add the rest to the plates when serving.

Pour the finished shurpa into the tills, add the meat and sprinkle with the freshest herbs. Serve with fresh flatbreads.