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

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 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...

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

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

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 enough people recognize the same dish in their dishes (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 recipes at home - cook a very tasty soup

Shurpa is one of the most delicious soups. Although the one who included her in the first course group obviously got excited. Rather, it’s something between soup and stewed vegetables. Coarsely chopped vegetables, simmered in a strong broth, are refreshed with garlic and herbs. We adjust the spiciness ourselves, but taking into account the richness and calorie content of the dish, I advise you to create it spicier

The history of the origin of this soup goes back to the Ottoman Empire. This is an oriental soup, with the appropriate amount of spices in the Muslim spirit. Each of the Turkic-speaking peoples has a similar soup, differing in names - chorpa, sorpa, shorpa.

Prepared from lamb or beef. Eat fatty meat, rib or brisket. To make the broth tasty, take pieces of meat with bones in a 50/50 ratio

The shocking addition of tomato paste before the vegetables is explained by the length of cooking. During cooking, the vegetables do not become overcooked thanks to the tomatoes.

Uzbek beef shurpa according to a traditional recipe in a pan

The traditional recipe is usually made and contains the usual set of goods. You can either fry the meat before cooking or cook it using the usual method.

Ingredients:

• Beef meat – 700 g
• Onions – 200 g
• Tomatoes – 400 g
• Potatoes – 400 g
• Greens – 25 g
• Garlic – 5 g
• Coriander – 1 tbsp. l.
• Bell pepper – 200 g
• Salt, ground pepper

Manufacturing:

Fill the meat with water

Bring to a boil, skim off the foam. After an hour, add chopped onion and carrots

Cook over low heat until the meat is done, add the potatoes, cut into wedges.

Continue cooking for another 30 minutes

Salt and pepper the finished dish, pour into plates, sprinkle with finely chopped parsley and basil. This soup has several serving methods. You can put vegetables and meat in a common dish, and pour the broth into portions.

How to properly and deliciously cook beef shurpa in a cauldron

This is the closest soup recipe available to a unique method. All vegetables are fried one by one and only after that are filled with water.

Ingredients:

• Beef – 1000 g
• Bell pepper – 250 g
• Tomatoes – 450 g
• Onions – 1000 g
• Carrots – 500 g
• Potatoes – 400 g
• Garlic – 10 g
• Greens – 40 g
• Coriander – ½ tsp.
• Zira – ½ tsp.
• Paprika – ½ tsp.
• Bay leaf – 2 pcs.

Manufacturing:

Pour vegetable oil into a cauldron

Fry, add chopped onion

Mix, after 15 minutes, carrots cut into slices

Fry for 10 minutes, add pepper strips, tomatoes

Cook for 40 minutes, sprinkle with chopped herbs

Place vegetables and meat on plates and pour in broth. A very tasty and satisfying soup is ready. The rich, pleasantly spicy broth is complemented by vegetables saturated with the smell of spices and herbs. The meat is soft and juicy.

Homemade recipe for a very tasty beef soup in a slow cooker

A quick method of making shurpa. It’s not bad because you can cook the broth while you’re at work by setting the slow cooker on the timer. All that remains is to strain and throw in the vegetables.

Ingredients:

• Beef meat – 1000 g
• Carrots – 350 g
• Bell pepper – 150 g
• Potatoes – 600 g
• Tomatoes – 230 g
• Onions – 400 g
• Garlic – 12 g
• Greens – 30 g
• Water – 1800 ml
• Khmeli suneli – 1/3 tsp.
• Salt - 1 tbsp. l.

Manufacturing:

Let the broth cook for 1.5 hours

We take out the vegetables, meat, strain the broth

Cut tomatoes and garlic into small cubes

Potatoes in large cubes

Carrots in circles 0.5 cm wide, pepper in checkers

Onion strips, spices

Set the soup cooking mode for 30 minutes. After half an hour, add chopped herbs

Cook for another 15 minutes. Pour the finished soup into bowls and adjust to taste as needed. You can serve sour cream, but this is not for everyone, the soup is very rich even without it.

Beef shurpa cooked in a saucepan according to an Uzbek recipe

If you don’t have a multicooker or cauldron, it’s okay. This soup doesn't turn out any worse in a saucepan, it just takes a little longer.

Ingredients:

• Beef – 900 g
• Onions – 150 g
• Carrots – 200 g
• Potatoes – 500 g
• Greens – 30 g
• Garlic – 14 g
• Bell pepper – 50 g

Manufacturing:

Boil the cooked meat for 1.5 hours, prepare the broth

Add the meat to the strained broth

Place chopped vegetables, onions into strips, carrots into slices, potatoes into halves

Cook for 30 minutes, add pepper, herbs, garlic

Bring to a boil, turn off. Divide into portions and treat your family to a tasty and nutritious lunch.

Video recipe for properly making homemade shurpa in a cauldron over a fire

Finally, some useful advice. Add garlic and herbs to the finished soup, do not boil, but bring to a boil and turn off. Use spices according to your own taste. If your seasonings are not spicy enough, add hot pepper. The meat must certainly be with fat, on the bone. Try, cook, experiment, creations that will be successful for you.

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 the 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 use 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.