Shurpa with lamb in a cauldron in Uzbek style

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Lamb – 800 g

Onions – 2 pcs.

Potatoes – 4 pcs.

Carrots – 1 pc.

Tomatoes – 3 pcs.

Reddish bell pepper – 3 pcs.

Vegetable oil – 80 g

Coriander - to taste

Zira - to taste

Green cilantro – 1 bunch

Salt - to taste

Ground dark pepper - to taste

A beautiful first course of Uzbek cuisine. Hearty and nutritious soup. Contains many vitamins. Easy to prepare, even a novice housewife can do it.

1 hour 20 minutes Serves 8 Easy

In Asian countries, such a first dish as Shurpa is very popular. It is usually prepared with lamb. This is a typical vegetable soup. Very rich, filling and fragrant. If shurpa is cooked over an open fire, on a campfire or on a special hearth, which is what Asian state cuisine most often uses, the dish will taste simply indescribable. I would like to share with you the most common shurpa recipe, which you can perfectly prepare at home.

Step by step recipe

Prepare all the necessary ingredients in advance and feel free to start making. For lamb meat, it is better to take ribs with fat. The broth will be the most rich and nutritious.

Wash the meat and chop into pieces. Then throw into a cauldron, lightly fry in a small amount of vegetable oil. Then pour boiling water over it and let it simmer over low heat for about 1 hour 20 minutes. It is enough to cook the meat of a young animal for 1 hour.

While the meat is boiling, prepare the vegetables. Take reddish bell pepper (paprika). Remove the stalk and seeds with partitions. Cut in half and wash.

Peel the onions. Leave one head as a whole, and cut the rest with a knife into not very small cubes.

Peel the carrots and cut into large pieces.

Wash the fresh cilantro well and finely chop it.

Wash the tomatoes and cut them in half.

Peel the potatoes and cut them in half, or into several pieces if the tubers are very large.

When the meat is almost ready, throw chopped carrots, a whole onion and tomatoes into the cauldron. Let everything boil for about 15 minutes.

In the next step, add potatoes, bell peppers, chopped onions and herbs. Add coriander and a pinch of cumin. Salt to taste and add dark ground pepper. Boil until the potatoes are ready.

Pour the finished soup - shurpa into bowls and serve. In Asia, for such dishes they use Uzbek national deep cups, which are called kasa. Serve the soup with hot pepper, garlic, and bitter pepper. The dish is simply delicious. Perfect for both lunch and dinner. Although it belongs to the first courses, it contains a large set of vitamins, is very satisfying and nutritious and can be served without a second course. In Asian countries, you can taste shurpa in any cafe. Cook for your family, treat your friends. From time to time, shurpa is prepared immediately as a spicy dish, adding a pod of hot pepper to the broth. But this is not for everyone. Together with paprika, you can add greenish or yellowish bell pepper. Everything is at your discretion. Bon appetit!

VKAZANE

recipes for making in a cauldron

Shurpa

Hello friends! Now we will prepare lamb Shurpa. Shurpa is a rich meat broth with the addition of a huge amount of different herbs and spices.

You can also watch a video recipe for making Shurpa at the end of the page.

Ingredients that are useful for making shurpa:

The amount of ingredients is calculated for the size of a 5 liter cauldron.

700 grams of lamb, you can take it either on the bone or just meat.
Onion – 3 pcs.
Carrots – 2 pcs.
Tomato – 2 pcs.
Bulgarian sweet pepper – 2 pcs.
Potatoes – 5 pcs.

parsley
green onion
cilantro

cumin
reddish pepper
coriander
dark pepper
salt
refined sunflower oil

Pour refined sunflower oil into a heated cauldron.

Add the previously chopped meat to the heated oil.

Note: the meat must be fried over high heat. Because lamb is quite fatty, the meat shouldn’t burn. We still recommend stirring the meat slightly while frying.

While the meat is frying, chop the vegetables.

Cut the onion into rings. We would not recommend cutting it finely, because when the dish is finished, there may be nothing left of it.

We also cut the carrots into rings.

When the meat is fried until crusty, add onion to it.

After adding the onion, turn the heat down a little and simmer without stirring for exactly 10 minutes.

Lamb shurpa in a cauldron

Shurpa is a unique dish of oriental cuisine, which is both the first and second course. Usually it is cooked in a cauldron. Its thick walls retain heat perfectly, so food does not boil, but simmers for a long time. As a result, they become soft and tender, saturated with each other’s taste and smell. Shurpa always contains meat and vegetables, from time to time it includes chickpeas or beans. Regular shurpa is made from lamb meat. Lamb shurpa in a cauldron comes out juicy and fragrant. It can be created in nature or at home. If you follow the technology for making this oriental dish, the result will be enjoyable in any case.

Individual manufacturing

The meat of a young lamb is cooked faster and comes out more tender than the meat of an old ram.
For shurpa, it is better to use fresh or chilled lamb. Frozen products can also be consumed, but only if they have been defrosted correctly. It must be given the opportunity to thaw in natural conditions, avoiding sudden temperature changes. It is not allowed to use warm water to speed up the process or heat the meat in the microwave. Otherwise, the meat will lose a significant part of the juice and turn out dry.
There are two types of shurpa: fried and boiled. In the first case, meat and some vegetables are fried in fat tail fat or vegetable oil, then the remaining products and broth are added and simmered until cooked. In another case, they do without preparatory frying of the ingredients. Fried shurpa turns out to be the most delicious, boiled – the most healthy.
Vegetables for shurpa are chopped coarsely; otherwise, as a result of long simmering, they turn into an amorphous mass, which will have a bad effect on the organoleptic qualities of the finished dish.
If the shurpa contains chickpeas, it needs to be soaked overnight (that is, in the dark) (for 8-12 hours), only then will it have time to boil immediately with the meat.
Vegetables in shurpa almost always include potatoes, onions and carrots. The introduction of other vegetables depends on the specific recipe. You can often find peppers and tomatoes in the food.

Shurpa is served either in soup bowls or separately, placing meat and vegetables on a plate and pouring rich broth into a bowl. Instead of bread, it is advisable to serve flatbread or pita bread with shurpa. The dish can also be supplemented with pickled onions.

The usual recipe for lamb shurpa cooked in a cauldron

lamb – 0.5 kg;
potatoes – 0.5 kg;
onions – 0.4 kg;
carrots – 0.2 kg;
fat tail fat – 100 g;
hot capsicum – 1 pc.;
water – 2.5 kg;
dill – 50 g;
cilantro – 50 g;
salt - to taste.

Wash, dry the lamb, cut it into portions.
Remove the skins from the onion and cut into thin half rings.
Scrub, rinse the carrots, and dry them with a napkin. Cut the vegetable into circles. If the carrots are very large, you can cut them into halves or even quarters, but not very thin.
Peel the potatoes, cut any tuber into 4 parts.
Rinse the pepper. Let it dry. Cut it into thin rings.
Cut the fat tail fat into small pieces. Place in a cauldron.
Place the cauldron on the fire and melt the lard.
Place the lamb in the cauldron, fry it until it is browned on all sides.
Add onion to lamb. Fry them together for 10 minutes.
Add carrots. Continue cooking for another 2-3 minutes.
Place potatoes and peppers in a cauldron, add salt and add water. Before this, it is better to boil the water and drink it hot.
Reduce the flame intensity and cover the cauldron with a lid. Cook the shurpa over low heat for an hour. Check the meat for doneness. If necessary, slightly increase the cooking time.
Wash and dry the greens. Chop it finely with a knife. Throw it into the cauldron approximately 10-15 minutes before the dish is ready.

Lamb shurpa on fire

lamb – 0.7 kg;
potatoes – 0.5 kg;
sweet pepper – 0.4 kg;
tomatoes – 0.3 kg;
onions – 0.3 kg;
carrots – 0.2 kg;
refined vegetable oil – 100 ml;
water – 3 l;
salt, cumin, coriander, pepper, dill and cilantro - to taste.

After washing and drying the lamb with a napkin, cut into small pieces.
Peel the potatoes and cut them into quarters.
Peel the carrots and cut them into round or semicircular pieces.
Cut the peeled onion into small rings or half rings.
Peel the pepper from seeds and cut into wide quarter rings.
Cut the tomatoes into small cubes or slices.
Wash the greens, let them dry, chop them with a knife.
Light a fire and place a cauldron over it.
Pour oil into the cauldron, put meat in it. Fry it for 20 minutes, stirring occasionally.
Add onions, after 10 minutes - carrots, after another 10 minutes add peppers and tomatoes, add salt and spices, stir.
After 10 minutes, put the potatoes in the cauldron and pour water into it. Wait for the water in the cauldron to boil and cook the shurpa for 30-40 minutes.
Add greens. Stir. Extinguish the fire and leave the shurpa to simmer in the cauldron for another 20 minutes.

Juicy, satisfying and fragrant shurpa will provide severe competition to shish kebab.

Lamb shurpa with chickpeas in a cauldron

lamb – 0.5 kg;
chickpeas – 0.2 kg;
potatoes – 0.3 kg;
carrots – 150 g;
onions – 150 g;
garlic – 4 cloves;
bell pepper – 0.25 kg;
tomatoes – 0.2 kg;
water, vegetable oil - how much will be needed;
salt, spices - to taste.

Cover the chickpeas with cold water. Leave it overnight (that is, in the dark) .
After washing and drying the lamb, chop it into small pieces.
Remove the skins from the onion. Cut half the onion into thin half rings. Chop the remaining onion coarsely.
Peel the carrots and cut them into circles.
Cut the pepper into large pieces, removing the seeds first.
Pour boiling water over the tomatoes, peel them and cut into slices.
Peel the potatoes and cut into large cubes.
Heat the oil in a cauldron. Place the meat and onion cut into thin half rings into it. Fry for 10-15 minutes.
Add coarsely chopped onion and peeled garlic cloves. After 2-3 minutes, add tomatoes and peppers. Salt and season the food, stir.
Pour warm water into the cauldron. You need so much of it that it is 5 cm higher than the meat and vegetables.
When the contents of the cauldron boil again, add chickpeas and carrots.
After 40-45 minutes, add the potatoes and cook until the potatoes and chickpeas are fairly soft.

With chickpeas, lamb shurpa is especially satisfying. This version of the dish is considered one of the usual ones for oriental cuisine.

Shurpa over a fire in a cauldron: ordinary and tasty recipes

What's the best way to end an active day outdoors? Naturally, a tasty and satisfying dinner. Shurpa on a fire in a cauldron combines both of these characteristics. This thick meat soup, flavored with oriental spices, will not leave anyone indifferent.

Ingredients

Like any recipe for oriental cuisine, shurpa over a fire requires maintaining clear proportions between the components. It’s better not to be lazy and look for fresher ingredients for the dish. Then you can literally be sure that the soup will turn out really tasty, even if none of the companies previously knew how to cook shurpa.

A set of goods for making shurpa

Main ingredients include:

Meat. It could be lamb, beef or pork. The main condition is that it is not very greasy. It’s great if it’s on the bone;
Onion. You can take a reddish one;
Carrot;
Potato;
Bell peppers;
Tomatoes;
Garlic;
Spices. They are selected according to taste, but as a standard, in addition to salt, the dish includes cumin, barberry, coriander, and from time to time suneli hops;
Greenery. The bigger, the better.

The exact quantity of goods depends on the type of meat chosen and the number of people in the company.

Little manufacturing tips

Almost all outdoor enthusiasts will probably be curious to find out how to cook shurpa over a fire. In fact, there is nothing complicated about it.

Lamb shurpa on fire

Lamb shurpa over the fire is a common version of this dish. Ribs, in particular, go great here.

Lamb shurpa

1 kg of lamb is boiled in a cauldron with 5 liters of salted water. Approximate time -1.5 hours. In this process, it is important to maintain low heat and skim off the foam that appears;
3-4 onions are cut into rings and sent to the meat;
After 5 minutes, 5 coarsely chopped carrots are sent into the cauldron. Cook the dish over the fire for another 10 minutes;
At this step, add your favorite spices to the dish, and also increase the amount of salt as needed;
After another 10 minutes, add 5 chopped tomatoes to the soup and continue to simmer for another 5 minutes;
Lastly, add 6 potatoes, cut into cubes, and after 5 minutes - 3 bell peppers;
All you have to do is wait 5-7 minutes and the dish is ready. All that remains is to generously sprinkle the hot soup with your favorite herbs.

This version of shurpa in a cauldron over a fire will satisfy even the hungriest guys after an active walk in the fresh air.

Pork shurpa on fire

For those who really like soft pork, they will like the recipe for shurpa over a fire based on this meat. In this version, ribs are also most appropriate.

When making pork shurpa, it is best to use pork ribs

In a cauldron in vegetable oil, first fry the onion cut into half rings;
The fragrant smell that appears indicates the need to add meat. It is normal to vary its quantity from 0.5 kg to 1 kg;
When the meat has finished releasing liquid abundantly and has reached the point of being half-cooked, coarsely chopped vegetables are sent into the cauldron: 1 carrot, 1 bell pepper, 3-4 medium potatoes;
After 5 minutes, you can add a couple of chopped peeled tomatoes to the vegetables;
When the frying has reached a suitable thickness, drinking water is poured into the cauldron so that it completely covers the vegetables;
At this time, add all the necessary spices, salt and pepper. Close the lid and simmer the dish over low heat for 40-45 minutes;
Shurpa is left to brew on the fire in a cauldron for 10 minutes.

The finished dish is served with fresh herbs and garlic. The meat comes out very soft.

Beef shurpa on fire

Beef shurpa over the fire - the leanest version of the dish

Fill the fried meat and vegetables with water to cover all the ingredients.

Shurpa cooked over a fire will taste better if you first separate the pulp from the pit. Total amount of meat – 1.5-2 kg;
Fry the meat in a cauldron with vegetable oil, stirring it occasionally;
Add diced vegetables to the semi-finished meat: 3 onions, 1 large carrot, 4 tomatoes;
When the vegetables are perfectly fried, pour water into the cauldron so that it covers all the ingredients. Cook the dish for 45 minutes;
Add 3 more chopped onions, 2 bell peppers and a head of garlic to the soup. If you want a spicier dish, you can put a couple of hot chili peppers in the cauldron;
After 10 minutes, all that remains is to add 1 kg of potato cubes. Also salt and spices;
After 10-15 minutes of cooking, the shurpa is ready.

Even children will like this dish because of the lean meat and a huge amount of tasty vegetables.