Chicken shurpa soup: 3 homemade oriental soup recipes

One of the favorite first dishes in Central Asia is shurpa. But it is only cooked from lamb and comes out tasty and thick due to the fat tail fat included in its composition. In addition, oriental dishes always turn out fragrant and tasty, because they contain a lot of herbs and spices. But in order to prepare the most dietary dish, we will replace lamb with chicken.

Chicken shurpa soup contains all the same ingredients as the traditional version, but the meat is cheaper and more accessible. Well, for chilly autumn days this is the perfect dish to warm you up.

Real Uzbek shurpa is cooked in the fresh air in a cauldron, giving the dish a unique smell. But this does not mean that chicken shurpa at home will not be tasty. On a home stove, with the right technology and proper proportions, the dish turns out no worse than on a fire.

Individual manufacturing

For chicken shurpa to really look like a dish of Uzbek cuisine, you need to choose the right ingredients and follow all the manufacturing rules.

The most important thing for a rich broth is buying the right meat and using the right parts. The main thing we need is a faithful chicken. A broiler is not suitable - such chickens do not produce suitable fat. Under no circumstances is it permissible to take ready-made soup kits sold in hypermarkets. You'll have to go to the market and buy an old soup chicken from your trusted grandmother. Naturally, it will take more time to make the broth, but the soup will turn out fragrant and rich. Shurpa without meat is not shurpa. That's why you need a lot of meat. The chicken is chopped quite coarsely, there is no need to chop it. During the cooking process, be sure to skim off the foam with a slotted spoon.

All other ingredients used in various recipes are vegetables:

potato;
carrot;
onion;
sweet and hot pepper;
tomatoes;
eggplants.

There are often recipes for shurpa with the addition of cereals: rice, bulgur, couscous.

Preferred spices:

khmeli-suneli;
cilantro;
dill;
basil;
tarragon;
parsley;
coriander.

Vegetables for the recipe are cut slightly larger than for regular soup and added to the broth. It is necessary to cook the shurpa for quite a long time, but on very low heat, until all the ingredients are boiled. And you shouldn’t overcook them either, otherwise the soup will turn into porridge.

As for dishes, a cauldron is considered an impeccable device. It can be replaced with any other thick-walled saucepan or cast iron frying pan - only in such a vessel will the shurpa be sufficiently cooked and become rich and rich.

Shurpa is always served hot, you can add sour cream, adjika or mustard.

Diet option

Chicken shurpa is a common dish that is fully worthy of being called a dietary dish. Chicken and vegetables are an ideal combination for a low-calorie menu or even for a home-cooked lunch. Potatoes, tomatoes, bell peppers and carrots are worthy of playing the role of a side dish.

chicken weighing 2 kg
half a kilo of onion
carrots - a couple of medium-sized pieces
8 young potatoes
fresh tomatoes - about 300g
a couple of sweet bell peppers
chili pepper
bunch of parsley
1 teaspoon coriander seeds
salt and freshly ground pepper to taste

If you purchased the chicken uncooked, you need to gut it and cut it into portions. For the dietary option, remove all skin and fat, and use only meat with bones. Place the meat in a cauldron and fill with 3 liters of cool, clean water. Place on the stove and bring to a boil over high heat. Skim off the foam and reduce the heat to low. It will take 20 to 40 minutes to cook the broth.

We leave one onion, and clean the others, cut them and add them to the meat. We also peel and cut the carrots and throw them in there. Cut the hot pepper into small circles, crush the coriander seeds in a mortar and add to the soup. After this, simmer for 15 minutes.

Peel the potatoes and sweet peppers and cut them into cubes. Cut the tomatoes in half. Add potatoes to the meat and simmer for 10 minutes, then add tomatoes and sweet peppers. Simmer until the potatoes are ready.

Peel the remaining onion and cut into thin half rings. Add to shurpa and salt to taste. Chop the parsley and also add it to the soup. Let it simmer for a few more minutes and set the cauldron aside. We will serve the chicken shurpa dish hot.

Homemade with spices

No wonder almost all of us adore oriental cuisine. Spices and seasonings give off their own smell and spicy taste, thanks to which the dish becomes more than just food. This recipe contains quite a lot of spices that can bring the most real gourmets to ecstasy.

2 liters of water
600g soup chicken pieces
potatoes - 4 tubers
one large carrot
one sweet bell pepper
a couple of new tomatoes
tablespoon tomato paste
parsley - 1 tablespoon
half a teaspoon of khmeli-suneli seasoning
3 peppercorns
Bay leaf
crushed coriander seeds - on the tip of a teaspoon
salt and dark pepper to taste

If the chicken is ready, chopped into pieces and washed, then put it in a pan, pour in water, add salt and spices. Bring to a boil over medium heat, remove the foam with a slotted spoon and, reducing the heat, cook under the lid for 30-40 minutes.

Peel the potatoes, cut them into cubes and place them in the pan with the chicken. We also peel the carrots and cut them into semicircles, the onions into half rings, cut the tomatoes into 4 parts, and cut the peppers into strips. Fry all vegetables in vegetable oil for 5 minutes.

Add tomato paste to the pan and stir, simmer for 10 minutes, then transfer the vegetables to the soup. Add salt to taste, cover with a lid and cook the shurpa for another 15 minutes.

Multicooker option

The highlight of classic shurpa is the huge amount of grounds, meat and vegetables. But there should be much less water. Chicken shurpa in a slow cooker is very reminiscent of that true Uzbek dish. And all because during the cooking process the smell of spices and seasonings is preserved and transfers into the soup.

half a soup chicken (approximately 800-900g)
a couple of large potatoes
a couple of carrots
onion
one bell pepper
a couple of tomatoes
dill seeds to taste
salt to taste and pepper
frying oil

Pour 2-2.5 liters of water into the pan, lay out the cooked chicken pieces. Bring to a boil and remove the foam with a slotted spoon. Cook for 40-60 minutes (depending on the age of the chicken). 15 minutes before the end of cooking, add dill seeds.

Now let's start preparing the vegetables. Grate the carrots on a large grater. Finely chop the onion and cut the potatoes into cubes. We cut the tomatoes into quarters, and the bell peppers into 8 longitudinal parts.

Heat the oil in the multicooker bowl and fry the carrots and onions for 10 minutes in the “Fry” mode. Place the potato cubes into the device and fry for another 10 minutes.

Strain the broth cooked from chicken into the bowl of the device, put the meat aside. Add bell peppers and tomatoes. Set the “first courses” mode and cook for 10 minutes. If desired, you can also add dill.

After the end signal, close the multicooker lid and let the soup brew. Serve hot with pieces of cooked chicken on each plate.

Chicken shurpa

Soup kharcho"

Or rather, the “Kharcho principle” from Tamara Platonovna Sulakvelidze. What could be easier than preparing this... rich, thick, fragrant... and... very tasty soup!

Chicken soup “Tovuk Shurpa”

A new soup for me, with a very exciting taste. It is my pleasure to offer the recipe.

Pie “Impromptu from Alenchik” (airy and tender)

I invited the girls from work to lunch. I'm on a little vacation. It’s cold here, but we long for spiritual warmth and communication. So we had a bachelorette party. Everything is as it should be: 1st (I had shurpa https://www.povarenok.ru/recipes/show/21285/), 2nd (fish in tomato with vegetables) and dessert was promised. I really like it when guests come, so I made a fuss with a chicken and pineapple salad (there are a lot of them on the website, but I have my own impromptu). “To order” I prepared my signature dish “Julienne with mussels” https://www.povarenok.ru/recipes/show/21358/. Everything is practically done in a matter of minutes, because time for lunch is limited. And now, the guests are already on their way. “Oh my god, and dessert.” I decided to bake a pie, keeping in mind what I could put in it and what I had. It came out so nice, tender, savory, with a coconut note. And very simple to perform. They gobbled it up in one go. The supplement has already been requested in the form of a prescription. So I decided to arrange a second series of baking for myself, and now I am confidently sharing it with you, dear Cooks. Help yourself

Shulum

We can say that this is both the 1st and 2nd! Cossack soup, a type of shurpa, hunting stew - all these are synonymous words for shulum. A very thick, fragrant, rich and slightly spicy soup will warm you up on cool evenings at the dacha and fill you up in nature. Usually the dish is cooked over a fire, but now there are many recipe options for making this first dish on a regular stove or in a slow cooker. Almost everyone prepares shulum outdoors over a fire in a cauldron and simply has no idea about the name of this soup. Traditional shulum is made from lamb. It can be made from game, chicken, pork or beef. I will now prepare TM INDILIGHT from a turkey leg. It is important to take a thick-walled pan with an equally thick bottom.

Chicken soup “Pileshka chorba”

Chorba is the name of Moldavian, Romanian, Serbian, Macedonian and Bulgarian hot thick state soups. The name comes from the Turkish word shurpa (Turkish chorba), pronounced differently in the Near and Middle East and giving the name to soups of both the Turkic peoples and other peoples who lived in the area of the Ottoman Empire, different in composition and technology: shurpa, shurbo, shchorba , shurba, shurpe, shorpa, shurva. It is prepared on the basis of meat broth with the addition of vegetables and spices.

Chicken shurpa . Chicken shurpa is a healthy hot dish. Usually liquid, served as the first hot, hearty dish. Suitable for both adult and children's tables. There are dietary options for making chicken shurpa without sautéing vegetables in vegetable oil.

The essence of making a dish is boiling meat, in this case chicken, and also adding various vegetables, herbs, roots, and spices during the cooking process.

Traditional chicken shurpa can be prepared by adding various types of onions, carrots, potatoes, tomatoes, bell peppers, and hot peppers during the cooking process. Cilantro, parsley, and basil can be used as greens for soup. Chicken shurpa should be seasoned with spices and seasonings such as salt, cumin seeds, coriander seeds, bay leaf, ground dark pepper.

Shurpa (the dish can also be called shorpa, surpa, sorpa) can be perfectly prepared in an ordinary cauldron with thick walls; also, in the bowl of a multicooker, shurpa comes out very juicy. You can prepare the dish in a cauldron over an open fire.

Cook the soup covered, over low heat, until the dish is fully cooked. Serve with wheat, bran or rye bread, flatbread, toast, croutons, crackers.

Chicken shurpa

Shurpa is an extraordinary dish of oriental cuisine, representing a cross between a soup and a roast appetizer. In Uzbekistan, it is prepared mainly from lamb, attributing healing properties to it. In fact, a hearty soup of meat and vegetables can give strength and help restore after illness. Chicken shurpa is the easiest version of this dish. It will appeal to those who want to create their own different diet. This option will help you feed your family well, saving your household budget, because chicken shurpa contains only affordable products.

Individual manufacturing

Knowing the peculiarities of making chicken shurpa will allow you to cook a tasty dish, the taste and appearance of which will not disappoint you.

For shurpa, it is better to take a whole chicken carcass, cutting it into portions. Poultry soup is especially tasty and rich. A soup set for shurpa will not work, because it must contain a lot of meat. If you want to prepare a dietary version of the dish, use only chicken breasts, having previously removed their skins.
Vegetables for shurpa are cut into large pieces, because it takes a long time to prepare. When stewed for a long time, small pieces will become very boiled, turning into porridge.
The secret of tasty shurpa is not only in the use of high-quality meat and vegetables. Its inimitable taste and smell is given by greens, which are added to the soup in large quantities.
If you fry meat and vegetables at the first step, the shurpa will acquire additional notes, but this manipulation is not inevitable. If you are on a diet, you can do without frying.
For making shurpa, dishes with a thick bottom and the same walls are ideal - the highest temperature is maintained in it for a long time, the products simmer in their juice, and turn out tender and fragrant. Such a dish could be a cauldron, a thick-walled pan with a non-stick coating. A multicooker is also suitable for this purpose.
For satiety, you can add noodles or rice to the shurpa.

There are several options for making chicken shurpa. You can create a dish using several recipes in order to choose the one that suits your taste best.

Traditional chicken shurpa recipe

Compound:

chicken – 1.2-1.4 kg;
water – 2-2.5 l;
potatoes – 0.5 kg;
carrots – 0.25 kg;
onions – 150 g;
sweet pepper – 0.25 kg;
bitter capsicum – 25 g;
tomatoes – 0.3 kg;
apple cider vinegar (6 percent) – 40 ml;
fresh parsley – 50 g;
fresh cilantro – 50 g;
wheat flour – 20 g;
salt - to taste;
vegetable oil - how much will be needed.

Wash the chicken, cut into large pieces, and place in a saucepan. Fill with cool water and place over medium heat. When the broth boils, add a little salt to it. Remove any foam that appears on the surface. Cover the pan with a lid, leaving a gap. Cook the chicken for about an hour. Remove it from the pan with a slotted spoon and cool. Strain the broth.
Peel the potatoes and cut into large pieces. It is enough to divide medium-sized tubers into 4 parts with a knife.
Remove seeds from bitter and sweet peppers. Cut the sweet pepper into large squares, cut the bitter pepper into small rings or narrow strips.
Pour boiling water over the tomatoes and cut into large cubes.
Peel the carrots and cut into not very thick slices.
Remove the skins from the onion and cut into rings approximately 3 mm wide. If the onion is large, it can be cut into halves or even quarters of rings. A reddish onion will look great in a shurpa; you can replace onions with it without fear.
Pour oil onto the bottom of the cauldron and heat it. Place the onion in the oil and fry it until golden brown. Add carrots and fry them with onions for 5-10 minutes.
Add vinegar, stir.
After 2-3 minutes, put the potatoes in the cauldron and fill with broth. When it boils, reduce the heat.
Remove meat from chicken bones. Without chopping, place it in a cauldron.
Heat a small amount of oil in a frying pan, add tomatoes and peppers. Sauté until the tomatoes turn orange.
Half an hour after adding the potatoes, place the roasted vegetables in the cauldron. Cook everything together for 15-20 minutes.
Fry the flour in a dry frying pan, add a ladle of broth to it, cook until it thickens.
Pour the resulting liquid into a cauldron and stir.
Salt and season the soup to taste.
Coarsely chop the greens and add to the soup. Set some of the greens aside - they will need to be used when serving the dish.
Boil the shurpa for 2-3 minutes.
Reduce the heat to low and leave the soup to simmer under the lid for at least another quarter of an hour.

When serving the soup, sprinkle it with fresh herbs. It’s not customary to season the shurpa with anything, but if you add sour cream to the soup, you won’t be too disappointed: it will acquire new notes, but will not become worse.

Shurpa according to this recipe can also be prepared in a slow cooker. To cook the broth, use the “1st course” or “Soup” program; to fry vegetables, use the “Frying” or “Baking” program. Cook the shurpa itself using the “Stew” mode, because it is very thick for using the program created for making first courses. After finishing the main program, keep the shurpa warm for some time, using the heating function.

Chicken shurpa with noodles

Compound:

chicken – 0.8-1 kg;
water – 2.5 l, including 0.3 l for noodles;
potatoes – 0.3 kg;
tomato – 150 g;
carrots – 100 g;
onions – 100 g;
fresh parsley – 50 g;
flour – 0.4 kg;
chicken egg – 1 pc.;
salt, spices - to taste.

Cut the chicken into pieces, add water and boil for 50 minutes after the water boils. After cooling, separate from the bones and coarsely chop the chicken meat, return to the previously strained broth.
Cut the tomato into large slices.
Cut the onion into large quarter rings.
Peel the carrots and cut into circles.
Peel the potatoes and cut them into large cubes.
Add vegetables to broth. Cook them over low heat for 30-40 minutes after the broth boils.
While the vegetables are cooking, knead the dough from the egg, salt, flour and water. Divide into 2-3 parts, roll out into layers 2 mm wide, cut into long thin strips.
Place the noodles in the soup and cook for 5-7 minutes depending on their size.
Add chopped herbs, salt and spices.
After 3 minutes, remove the shurpa from the heat and leave covered for 20-30 minutes.

Chicken shurpa with noodles is hearty and home-made delicious. She looks very appetizing.

Chicken shurpa with rice

Compound:

chicken breast – 0.5 kg;
rice – 80 g;
carrots – 100 g;
potatoes – 0.3 kg;
sweet pepper – 0.5 kg;
onion – 100 g;
lard – 50 g;
garlic, herbs, salt, spices - to taste;
water – 1.5 l.

Boil the chicken breast, separate the fillet, cut into pieces and return to the broth.
Cut the potatoes into large slices, the pepper into wide half rings.
Cut the onion into medium-sized cubes.
Cut the carrots into small pieces.
Melt the lard cut into small cubes in a cauldron.
Fry onions and carrots.
Add other vegetables, pour in broth.
When the water boils, add the washed rice.
Cook for at least half an hour, then add finely chopped garlic and herbs, boil for 5 minutes.

After steeping the soup for 20-30 minutes, pour it into serving bowls. The deepest bowls are best suited for this purpose. If you want to get a dietary dish, exclude lard from the recipe and do not fry the vegetables.

Shurpa with chicken in a slow cooker

Compound:

chicken – 0.6–0.7 kg;
potatoes – 0.4 kg;
onions – 0.2 kg;
sweet pepper – 0.4 kg;
carrots – 150 g;
tomatoes – 0.3 kg;
water – 2 l;
herbs, salt, seasonings - to taste.

Rinse half the chicken, dry with a napkin, and divide into portions.
Peel the potatoes and roughly cut into cube-shaped pieces.
Peel the carrots and cut them into wide circles or large cubes.
Peel the tomatoes and cut into large slices.
Cut the peppers, freed from seeds, into thick half rings.
Place the chicken in the multicooker bowl and cover with water. Activate the “Soup” program and set the timer for an hour.
After half an hour of operation of the multicooker, add vegetables to the chicken. Salt and pepper the broth.
After the program finishes, add chopped herbs, leave the soup for 20 minutes in heating mode.

Using the same principle, you can prepare shurpa from turkey and duck. It comes out rich and fragrant. The fattier the poultry meat, the tastier the shurpa will be.

Chicken shurpa is hearty and fragrant. In terms of calorie content, it is inferior to the classic one and has a good taste, but it is so pleasant that it is unlikely that anyone will refuse a plate of this thick and healthy soup.

Chicken shurpa

Ingredients

Greens - to taste

Pepper - to taste

Seasoning for meat - to taste

Khmeli-suneli – 1 tsp.

Dried roots – 1 tsp.

Potatoes – 5 pcs.

Garlic – 1-2 cloves

Bay leaf – 1 pc.

70 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

Shurpa is a dish of oriental cuisine, and it is a thick soup, most often made from lamb, taking into account local specifics. The dish has left its regional limits and has become widely popular all over the world, and since for us the most common types of meat are chicken, beef and pork, we most often prepare shurpa specifically from them.

My husband is a hunter. In August, the opening of the outdoor hunting season is solemnly celebrated, with trophies - who has what? Shurpa is also usually prepared from game (wild duck, teal, partridge, etc.). This shurpa is prepared over a fire, in a camp cast iron pot, exactly as it should be for such a soup. But the hunting season is coming to an end, outings into nature are becoming rarer, and people are eager to taste their favorite soup. That's when it's time to cook chicken shurpa. Naturally, you will miss the smells of a fire, romance, and the feeling of unity with nature. Let's replace them with the comfort and warmth of a modern apartment, but the soup will turn out delicious anyway.

Cut the processed chicken into portions. The meat for shurpa can be fried in advance, or you may not.

Cut the potatoes into pieces like for soup. Some of the potatoes can be replaced with peas. If you use peas, they must be soaked beforehand.

Add onions and carrots, cut into cubes or circles, to the pan. Salt, add dried roots (parsley, parsnip and celery), suneli hops, bay leaf. Add ground pepper to a ready-made dish or to plates just before eating.

It is best to cook shurpa in a thick-walled vessel - a cast iron pot, a cauldron. I have a two-liter clay pan. It is completely suitable for shurpa, but you need to put it in the oven, it will fall apart on gas. In the oven, shurpa can also be created in portioned clay pots.

So, cover our clay pot (or whatever you have) with a lid and put it in the oven or put it on gas. If you have approximately the same clay pan as I do, then you need to put it in a cool oven and do not heat it above 220 degrees.

Chicken shurpa will be ready in about an hour and a half. Carefully remove from the oven. Add greens - parsley, cilantro, dill. Finely chop the garlic clove and add it to the pan.

As mentioned above, shurpa is a thick soup. One serving should contain no more than 150 ml of water, and the rest should be meat and vegetables.

Chicken shurpa is ready, cook and eat with pleasure.