Pork shurpa is a tasty and very satisfying dish with ordinary recipes

Pork shurpa is superior to hot lamb. If in the extreme case, certain parts of the carcass were required, then here you can get a rich broth from any one. In addition, the meat is devoid of a specific aroma, has a sweetish taste, cooks faster, and therefore the process of simmering on a fire or stove will not take more than an hour and a half.

How to cook pork shurpa?

Pork shurpa is prepared using 2 methods: in the first, meat and vegetables are fried, covered with water and stewed. 2nd, does not involve frying - all ingredients are simply boiled in water. The vegetable composition is neutral, but the spices for pork shurpa are very expressive. Zira, hot and ground pepper, coriander convey the oriental spectrum.

Pork shurpa at home, just like lamb shurpa, requires a large cut. Potatoes and carrots are cut in half, sweet peppers and tomatoes into three parts, onions into rings.
Savory pork shurpa must be prepared from several parts of meat. For example, from loin and ribs. There is actually no meat in the ribs, but there is fat that will provide a strong broth.

Pork shurpa - traditional recipe

Pork shurpa in a saucepan is the least nutritious. Kitchen utensils do not involve frying goods: meat and vegetables are slowly simmered in water, retaining nutrients.

pork on the bone – 600 g;
potatoes – 4 pcs.;
onions – 3 pcs.;
carrots – 2 pcs.;
bay leaf – 1 pc.;
hot pepper – 1 pc.;
water – 3.5 l;
tomatoes – 3 pcs.;
ground pepper and cumin;
cilantro, dill - 5 g each.

Boil a whole piece of meat with onion and laurel for 60 minutes.
Remove the meat from the bone and return to the pot with the potatoes, carrots and onions. Cook for 30 minutes.
Add tomatoes, hot peppers, seasonings.
Traditional pork shurpa is cooked for another 10 minutes.

Pork shurpa in a cauldron

Pork shurpa over the fire is a classic of the genre. The hot stuff is simmered in a cauldron, the construction of which is perfectly suitable for making fried shurpa. In this version, it is better to use ribs and pulp. In the rendered fat, the vegetables will brown and not fall apart. To imbue the meat with both smoke and spicy aromas, spices are added during the frying process.

ribs – 1.5 kg;
pulp – 1 kg;
potatoes – 6 pcs.;
onions – 4 pcs.;
tomatoes – 4 pcs.;
bell pepper – 2 pcs.;
carrots – 3 pcs.;
water – 4 l;
hot pepper – 2 pcs.;
coriander, cumin – 1 teaspoon each;
bay leaf – 2 pcs.;

Fry the ribs for 10 minutes.
Add pulp, spices and fry for the same amount.
Add other vegetables, after 7 minutes, pour in water, add laurel.
Pork shurpa simmers for 90 minutes.

Pork belly shurpa

Pork shurpa is a recipe that provides freedom not only in production methods, but also in the choice of meat. The dish can be prepared from both economical parts of the carcass and elite brisket. Extreme, perfect for boiled shurpa. It produces a strong amber-colored broth, which, thanks to the large amount of fat in the meat, cooks in 30 minutes.

brisket – 450 g;
potatoes – 3 pcs.;
water – 2.5 l;
onions – 2 pcs.;
carrots – 1 pc.;
bell pepper – 1 pc.;
tomatoes – 2 pcs.;
hot pepper – 1/2 pcs.

Boil the brisket pieces for half an hour.
Add all the vegetables and simmer for another 30 minutes.

Pork ribs shurpa - recipe

Pork ribs shurpa is one of the most balanced versions. This applies to both the moderate price and the special properties that the ribs have. They contain everything you need: the seeds make the broth more flavorful, the fat makes it richer, and the sweet pulp gives satiety and taste pleasure. Usually, fried shurpa is prepared from ribs.

ribs – 750 g;
potatoes – 3 pcs.;
carrots – 1 pc.;
sweet pepper – 1 pc.;
tomatoes – 2 pcs.;
tomato paste – 30 g;
onions – 2 pcs.
cumin, bay leaf.

Fry the ribs for 10 minutes.
Add other ingredients, excluding tomatoes.
Add seasonings, water and simmer for an hour.
Add pasta, tomatoes and herbs. After 10 minutes, remove from heat.

Pork knuckle shurpa - recipe

Pork knuckle shurpa does not differ in production speed. The knuckle (pork shin) has more tendons than meat, so it takes a long time to cook - for 2.5 hours. With all this, the bones contain a lot of collagen, which gives the broth a thick, transparent, jelly-like broth. Taking these characteristics into account, the knuckle is used for boiled shurpa.

knuckle – 1.8 kg;
potatoes – 4 pcs.;
carrots – 1 pc.;
onions – 2 pcs.;
bell pepper – 1 pc.;
water – 3.5 l;
tomatoes – 2 pcs.;
bay leaf – 2 pcs.;
dark peppercorns – 6 pcs.;
hot pepper – 1 pc.;
coriander – 2g.

Cut the shank in 3 places to the bone and simmer together with onions, peppers and bay leaves for 2.5 hours.
Cut the meat off the bone, return it to the broth with the remaining ingredients and simmer for 40 minutes.

Pork shurpa with chickpeas - recipe

Speed is the only difference between the recipe for pork shurpa at home and lamb soup. This allows you not to give up the usual products for the East and replace starchy potatoes with protein chickpeas. As for the timing of the preparation of pork and chickpeas, this can be solved by soaking the peas in water for a day.

pork on the bone – 400 g;
ribs – 350 g;
chickpeas – 200 g;
onions – 3 pcs.;
tomatoes – 4 pcs.;
carrots – 2 pcs.;
coriander, hot pepper – 3 g each.

Soak the chickpeas for a day. After that, boil together with the meat in 5 liters of water for 30 minutes.
Add all ingredients except tomatoes and simmer for an hour.
Add the tomatoes and simmer for another 10 minutes.

Beef and pork shurpa recipe

Pork and beef shurpa is a good solution to satisfy polar taste preferences. A similar mix provides a balanced broth, fatty pork and lean beef, and the ability to choose any of the production versions. In this recipe it is fried shurpa - kaurma. Hearty and fragrant, cooked in an hour and a half.

beef slices – 550 g;
pork ribs – 550 g;
carrots – 3 pcs.;
onions – 3 pcs.;
pepper – 2 pcs.;
clove of garlic – 4 pcs.;
greens – 10 g;
potatoes – 6 pcs.;
tomatoes – 4 pcs.

Fry the ribs for 5 minutes. Add beef and other ingredients, not including tomatoes.
After 10 minutes, add water and cook for 60 minutes.
Add whole tomatoes, garlic and herbs and remove from heat.

Shurpa in pots with pork

Making pork shurpa is a variable thing. The hot dish can be cooked over a fire, on the stove, or baked in the oven, creating an oriental dish in the Russian style. It is not surprising that the manufacturing method differs from those listed: so that the ingredients immediately reach the condition, half-cooked meat is placed in the pots, but the vegetables are placed raw.

pork on the bone – 650 g;
potatoes – 400 g;
carrots – 2 pcs.;
onion – 1 pc.;
bay leaf – 4 pcs.;
dark ground pepper, cumin, coriander.

Boil the meat in 1.5 liters of water for an hour. Separate from the bone and strain the broth.
Place all ingredients in pots and fill with broth.
Baked pork shurpa is cooked at 190 degrees for 45 minutes.

Pork shurpa in a slow cooker

Pork shurpa soup in a slow cooker is endowed with the same properties as one cooked over a fire: it is just as thick and rich. It just cooks faster and doesn’t require constant presence and stirring. In addition, the multicooker bowl ensures uniform heating, as a result of which the pork retains its juiciness and becomes soft.

pork pulp – 400 g;
potatoes – 350 g;
carrots – 120 g;
onion – 220;
tomato – 200 g;
sweet pepper – 100 g.

Simmer the pork pieces in “Baking” for 20 minutes.
Add vegetables and simmer for another 20 minutes.
Pour in 2 liters of water and cook in “Stew” for 60 minutes.

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How to cook savory pork shurpa according to a step-by-step recipe with photos

Well, why am I not a man? It seems to me that the ability to cook meat deliciously is in their blood (the internal environment of the human and animal body) and is transmitted at the genetic level. I visited my godfather not long ago. He cooked a wonderful shurpa right in the yard over a fire!

I liked this rich oriental dish so much that I had to take the recipe. He prepared it from pork, so there were no specific smells or tastes, it was pure pleasure in taste.

I live in an apartment, so I modernized the recipe to suit home conditions. And now I’ll share with you an idea on how to cook pork shurpa on a regular stove!

Pork shurpa

Ingredients

Pork	800 g
Potato	600 g
Onion	250 g
Carrot	200 g
Bulgarian pepper	250 g
Tomatoes	250 g
Garlic	50 g
Vegetable oil	20 g
Reddish hot pepper	5 g
Parsley with dill	40 g
Zira	3 g
Bay leaf	2-3 pcs.
Dark ground pepper and salt	taste
Water	2 l

Step-by-step production

First, carefully wash and dry the pork with a waffle towel - you will get rid of any debris, and the meat will not “shoot” oil for you when frying. Then peel and wash all the cooked vegetables.

Fry

Place the duckling on the fire, pour in 20 grams of vegetable oil and let it heat up.
Cut 800 grams of pork into large pieces, place it on the bottom of the duckling pan and let it fry. At this time, you can do vegetables.
Chop 250 grams of onion as desired. I cut it into slices. Turn the meat over in between - the pieces should be fried on all sides. Transfer the onion to the prepared plate.
Chop 200 grams of carrots. I like them in circles, but you can cut the carrots however you like – as long as it’s pleasing to the eye on the plate. Don't forget about the pork - it needs to be turned over again. Remove the chopped carrots to a plate.

Let's stew

When the time is up, pour 2 liters of water into the shurpa and add salt to taste.
Chop 5 grams of reddish hot pepper and safely send it to the roaster. In passing, use a spoon to skim off any foam that has arisen and stir the “brew.” Cover the duckling with a lid and leave the dish to simmer for an hour and a half.
After an hour, you can start working on the tomatoes - put 250 grams of these vegetables in a deep plate, scald with 1 liter of boiling water, let cool slightly and peel off the skin. Then cut it and send it to the shurpa. I cut it into slices, but you can also cut it into cubes. Don't forget to cover the duck pot with a lid.

Making recipe video

This video carefully and clearly shows the process of making pork shurpa at home. It is very clear what, in what sequence and in what quantity to add to the duck meat to create this dish.

How to choose the right ingredients for a dish

Pork can be purchased at a hypermarket, or at the market. In the 2nd case, you have a much better chance of finding its property. Excellent pork - pink in color, with a small amount of white fat. High-quality meat does not ooze ichor, does not have specific odors, the fat does not separate when you take the meat in your hands, and the piece of meat itself is not sticky.
Select potatoes based on density and appearance. Excellent potatoes - hard, without dents, spots or eyes. Do not buy potatoes with green spots or that have been lying around for a long time - there is a lot of solanine under their skin, this is harmful and tasteless. For taste, choose medium-sized potatoes - giant root vegetables are typical for tasteless fodder potatoes.

Choose medium-sized onions - this way there is less chance of running into vegetables that have rotted from the inside. A good onion is hard, its “skin” is golden-orange in color and fits tightly to the onion. Do not buy onions with greenish sprouts - they have been stale, they were stored incorrectly, and there is a high chance that they are spoiled inside.
Bell peppers should be firm, juicy, and rich reddish in color. The surface of a good pepper is smooth and glossy, the stalk is greenish in color without spots or rotten areas.
Garlic is sold by the head. The skin of such a head must be white, clean, and the teeth must fit tightly one to one. Garlic should not have greenish sprouts.
Reddish hot peppers should be reddish in color, slightly soft to the touch, the stalk should be only greenish. The vegetable should not have any third-party stains or excessive dirt.
Choose greens based on their appearance - the freshest bunch can be seen from afar. Good parsley and dill are a mini-bouquet of lush greenish twigs and leaves. If the plants “hang their ears”, the leaves become wrinkled - this is not the freshest, but dried greens, it’s better not to take this (who knows how long the poor guy is already waiting for a buyer).
When purchasing any spices, check the integrity of the packaging. There should be no holes or tears, the packaging must be beautiful.

How to decorate shurpa

Usually shurpa is decorated with chopped fresh herbs. If you didn’t cut the vegetables too finely, the dish {in itself} comes out catchy, beautiful, bright. My godfather likes to decorate shurpa with finely chopped tomatoes, having previously mixed them with chopped herbs.

If the godfather cooks lamb shurpa, then presses 2-3 cloves of garlic into these tomatoes with a garlic clove. For some reason, he doesn’t add parsley to the beef shurpa; he only garnishes it with chopped dill.

Tips for preparing and serving the dish

The most important thing in shurpa is fairly large pieces of meat and vegetables. This particular size of pieces will give the dish a unique appearance and spectrum.
To save about 30 minutes of time, you can immediately pour boiling water over the shurpa. But in this case, you need to simmer it for no more than an hour, otherwise the potatoes will become very boiled, and you are not preparing mashed potato soup. It comes out faster, but does not affect the taste.
Adjust the amount of reddish and dark ground pepper to your liking. Remember that garlic also adds spiciness to the dish.
If you replace the freshest reddish hot pepper with ground or Tabasco sauce, no disaster will happen, I tried it.
You don’t have to cut the hot pepper, just throw it in as a pod. But then remove the stalk and do not forget to fish it out at the end of cooking.
It is important to remove all the seeds from bell peppers - they are bitter in the dish.

Shurpa should be served hot, with fresh herbs. I like to eat this spicy dish with snow-white bread; I serve it with pampushki (though without garlic - there’s enough spiciness in the soup).

Options for making shurpa

I cook shurpa according to the given recipe, everyone is happy, no one complains. By the way, shurpa is not the only oriental spicy dish that can be prepared not only from lamb. In this regard, I also like pork lagman.

In fact, there are a lot of options on the theme of shurpa. Nowadays they even manage to cook it from chicken, but this is a completely dietary option. And the following options can be considered:

In winter, I replace tomatoes with tomato paste, but add it to onions, which I fry separately.
Almost all chefs prepare shurpa from meat on the bone - it turns out richer this way.
Some housewives add zucchini or eggplant to shurpa.
My grandfather threw celery root into the shurpa. And in addition to parsley and dill, I added cilantro.

Pork shurpa

Ingredients

Pork with fat – 1.5 kg

Bell pepper (yellowish) – 2 pcs.

Ripe tomatoes – 3 pcs.

Garlic – 1 head

Onion – 1 head

Potatoes – 3-5 tubers

Fresh dill – 1 bunch

Table salt - to taste

Coriander (peas) – 5 g

195 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

Pork shurpa is an indescribably satisfying lunch dish! The traditional version of the oriental shurpa recipe necessarily includes lamb, but not many people like its smell. Pork soup Shurpa is much more familiar and “more familiar”.

Let's prepare products for making pork shurpa. Vegetables must be thoroughly rinsed in running water. Wash the pork. Also prepare onions, garlic, fresh young dill, coriander (peas) and table salt.

Let's cook pork shurpa in a cauldron - it's quite comfortable. The meat is previously cut into pieces and fried in cut lard until golden. No need to add salt.

The carrots are peeled and chopped into long strips, and then fried along with the pork.

Onions also come here. It must be peeled and chopped into random shapes.

When the meat with carrots and onions is slightly simmered, you need to add peeled and chopped garlic to the cauldron, as well as salt and ground coriander.

Go ahead. Cut the bell pepper into cubes and add it to the cauldron along with the seasonings.

Potato tubers are used for shurpa in large strips. Potatoes need to be peeled in advance.

For potatoes we send chopped tomatoes. At this step, the cutting method is not at all important.

Everything is mixed carefully.

Fill with boiling water. Add salt to the water.

And lots and lots of chopped herbs - we have young dill. Everyone loves him! Place the container on the stove and close the lid. During the manufacturing process, the warbler is removed. Cook our hearty treat for approximately 1.5 hours over medium heat.

This breathtakingly colorful, vitamin-packed and quite nutritious dish is served in the highest quality dishes. Definitely complemented with greenery. If desired, pork shurpa can be lightly seasoned with hot chili pepper.

Pork shurpa according to a classic recipe at home + step-by-step photos

Friends, I welcome you as a guest and now I will tell you about one very tasty dish of Uzbek cuisine - shurpa. Although the recipe is called traditional, it only contains traditional manufacturing steps, and we will cook it from pork. But if you have lamb or beef, which is what the trusty shurpa must be used for, then feel free to change it.

If you follow an unusual recipe, then you need to cook at home in a thick-walled metal cauldron over an open fire. Again, if you don’t have the ability to light a fire, then you can repeat all the steps in a saucepan on your home stove; it also turns out very tasty and rich. The main thing is to stock up on a good piece of meat and the freshest vegetables, and there should be a lot of them.

Pork shurpa soup - a recipe for making it at home

Making shurpa is a good reason to get together with friends and have a great time. Again, you need to be patient, because it will take you at least 1.5-2 hours to make. Now I’m cooking for a huge company, that’s why I have a 12-liter cauldron, and I’ll take as much as 8 liters of water. During the evaporation process, I don’t have to add it. Everyone loves this dish, regardless of age, and by the evening the cauldron will be completely empty. And now the entire list of goods and their approximate quantity...

Shurpa ingredients:

Pork - 1.5 kg.
Onion - 1 kg.
Carrots - 3 pcs.
Chili pepper - to taste
Bell pepper - 2 pcs.
Tomatoes - 4 pcs.
Paprika - 1 tbsp. l. optional, if the tomatoes are very pale
Coriander - 1 tbsp. l.
Salt and dark pepper - to taste

How to cook pork shurpa at home

Step 1. First, fill the cauldron with cool water and light a powerful fire under it. If you cook at home, then take regular tap water, but only in this case if you are convinced of it. And if not, then it’s better to buy it in a store; a couple of 5-liter cylinders will be enough.

Immediately place large pieces of pork in it and until the water boils, we always keep the fire as high as possible. For a rich broth, it is better to take part of the brisket, ribs, shanks, or any part of the pulp on the bone.

If you cook outdoors, then I advise you to prepare shurpa using the purest spring water.

As the water boils, foam will appear abundantly. Our task is how to remove it so that the broth is clear as a tear. And in order to speed up this process, the water can be salted, but only slightly, because we will add more salt later.

Step 2. As the water boils, reduce the heat to below medium; in my case, close all the dampers and the vent so that the boiling is barely noticeable.

Immediately put half the total size of the onion into a cauldron or pan. I cut it into half rings and the thinner you do it, the more juice it will give to the broth and the tastier the shurpa will turn out.

If you are a big fan of spicy things, then add one or two chili peppers. The main thing is that they are intact and without cracks. This way they will only give off the smell of the dish, and if you want it spicier, then at the end cut it personally into anyone’s plate.

Step 3. After 20 minutes of leisurely simmering, add salt and season the broth with spices. For spices, I now used coriander and dark peppercorns. In peas, spices are always more aromatic than ground ones; the main thing is to grind them in a mortar before adding them.

Instantly the smell of the East wafted, mmmm! I'm already ready to pour some broth for myself.

Step 4. During this period of time, the onion sank to the bottom, which means it is already cooked. You can send coarsely chopped tomatoes, if you want with the skin, or if you want, remove it.

Store-bought tomatoes will not give a bright, beautiful color, so from time to time, to achieve it, add reddish sweet paprika.

I can’t give you a clear number of products, so I always cook by eye. Shurpa is a dish in which everything is put large and in large quantities, so you literally can’t go wrong if you take, for example, one more tomato than I have.

Step 5. After another 10 minutes of simmering, add carrots and bell peppers to the cauldron. Sweet pepper is so fragrant that no matter how much you add it, it only improves the taste of the dish. If possible, put it in different colors.

Step 6. At the moment, our task is to cook the carrots over low heat until half cooked, and you can immediately send the second half of the onions.

There must be a lot of onions in the shurpa; they cannot spoil it. This is precisely why it has medicinal characteristics. Shurpa will not only fill you up, but it will also help you out during the period of ARVI and put you back on your feet from fatigue.

Step 7. We wait another 10 minutes and you can send the potatoes. If you have it of medium size, then we send it in whole tubers; if it is large, then we divide it in half.

Step 8. All that remains is to bring the potatoes to readiness, and at the same time the carrots will be fully cooked during this period of time.

Let's taste for salt. There is still time to adjust the taste and add salt to the broth if necessary.

This is the kind of catchy, very wonderful and rich pork shurpa soup that you will get. At the end, sprinkle generously with chopped herbs, cover with a lid and let sit for another 10 minutes.

I agree, the recipe is not fast and I had to torture myself while waiting. But the main thing in this traditional version is unhurried languor. Because of this, we get such a rich broth and tender meat that melts in the mouth. And the time spent... believe me, it’s worth it, for that we managed to work up an appetite.

Shurpa is both the first and second dish. In other words, pour the broth into separate plates, and place all the contents, meat and vegetables, on one common dish. But this time I didn’t have time and poured everything together.

In general, less words and more action than reading, take it and prepare it with close friends as soon as possible, and write about the results in the comments.