Shurpa is the first dish for which lamb is traditionally used. However, chicken can also be used, or lamb can be combined with chicken, and it is better if a rooster is used. There are many recipes for preparing this oriental dish, which depend on the region. But the general rule is that the soup is invariably hearty and quite fatty. A large number of spices are also added to the shurpa. By the way, shurpa can be served as a soup, or it can be served as a main course.
Lamb shurpa - food preparation
To prepare shurpa, lamb meat is traditionally used, namely brisket, shank, neck or shank.
Lamb shurpa - preparing dishes
To prepare shurpa, you should use a cauldron or a special cast-iron saucepan with a non-stick coating. In this pan you need to first fry the meat and then simmer the vegetables and potatoes. However, if there is no cauldron, then you can fry the pieces of lamb in a frying pan. Then transfer them to a regular pan, where the shurpa will be prepared.
Lamb shurpa - the best recipes
Recipe 1: Lamb shurpa
A classic recipe for making lamb shurpa. Moreover, preparing this oriental soup is quite simple, but it turns out very tasty.
Ingredients:
500 grams of lamb,
500 grams of potatoes,
100 grams of fat tail fat,
4 onions,
a pod of red hot pepper,
2 tablespoons of tomato paste,
2.5 liters of water,
green cilantro, dill,
bay leaf and salt.
Cooking method:
1. Lamb meat must be washed well, then cut into small pieces. The lard should be cut into cubes. Onions need to be washed, peeled and cut into rings.
2. In a cauldron, fry the lard until cracklings are laid out on a plate. And in the rendered fat after the lard, you need to fry the lamb until a brown crust forms.
3. Then you need to add onions, potatoes and tomato paste to the same cauldron - all this is fried for another 10-20 minutes.
4. After this, you need to pour in water, throw in a pod of hot red pepper, add salt and bring to a boil. Then reduce the heat and cook over low heat for one hour.
5. About 5 minutes before the end, you need to add a bay leaf to the cauldron, as well as chopped cilantro and dill. Then you can serve it to the table, pouring it hot into plates.
Recipe 2: Uzbek-style lamb shurpa
This is a hearty soup with lamb meat (in this case lamb ribs are used), which occupies a worthy place in Uzbek cuisine.
Ingredients:
500 grams of lamb ribs,
2 carrots,
2 onions,
6 potatoes,
2 bell peppers,
2 tomatoes
greens and salt - to taste.
Cooking method:
1. Lamb ribs must be washed and boiled.
2. Onions, carrots and potatoes should be washed and peeled. Then the onion is cut into rings, and the carrots into circles. You need to cut each potato into four parts.
3. To the prepared lamb ribs broth you need to add potatoes, carrots, washed tomatoes, cut in half. You also need to peel the seeds and cut into rings the bell pepper, which is added to the broth with vegetables and meat.
4. About 15 minutes before the shurpa is ready, you need to throw in the greens and onions. Let it boil and cook until done. And then serve to the table in deep plates.
Recipe 3: Shurpa with lamb and chickpeas
Preparing shurpa according to this recipe is quite troublesome. But thanks to the use of Asian peas, the dish turns out to be especially tasty.
Ingredients:
1 kilogram of lamb saddle (loin on the bone),
100 grams of chickpeas (Asian peas),
200 grams of carrots,
300 grams of onions,
300 grams of fat tail,
300 grams of tomatoes,
200 grams of bell pepper
400 grams of potatoes,
cilantro.
Cooking method:
1. First you need to soak the chickpeas in water overnight.
2. Then you need to put the meat with fat in a large saucepan, or better yet, in a cauldron, and then fill it with cold water. Cook the meat over low heat, adding chickpeas after a while. Those who love spicy cuisine should also add hot capsicum.
3. Cook until the meat and chickpeas are half cooked. After this, you need to add bell peppers, onions, carrots and tomatoes to the cauldron.
4. And at the end of cooking you should add greens and coarsely chopped potatoes.
When preparing lamb shurpa, you can replace this meat with goat or camel meat - the result will be no less tasty.
It is important to remember that the taste of freshly brewed broth will deteriorate if it is kept hot for a long time.
It is important to determine what needs to be achieved ideally - the taste of meat or broth. Because when you cook the soup over low heat (that is, the water only shakes slightly), the taste of the meat deteriorates, but the broth turns out to be very tasty. And when meat broth is cooked over high heat, the taste of the broth will be worse, but the meat will be much tastier.
A lot of greens are added to lamb shurpa. In addition to parsley and cilantro, you can also use basil and tarragon. Moreover, at the end of cooking, the tarragon sprigs can be removed from the pan.
By the way, when serving ready-made shurpa soup, you need to put a piece of lamb in each plate, and it is also advisable to season the shurpa with sour cream. It is also important to serve the dish hot so that the lamb fat does not congeal.
SHURPA is an oriental soup, simple and easy to prepare at home. However, lamb shurpa, made according to the classic recipe, will delight you and your loved ones with its rich, bright taste.
Ingredients for Shurpa:
— Lamb neck — 0.5 kg.
— Onion — 1 pc.
— Fresh tomato — 2 pcs.
— Carrots — 2 pcs.
— Potatoes — 6 pcs.
— Garlic cloves — 2 pcs.
— Cilantro — 10 g.
— Dill — 10 g.
— Sweet red pepper — 1 pc.
Step-by-step preparation of Shurpa:
Step 1. We choose a saucepan, or better yet a classic cauldron with a volume of 6-7 liters.
Step 2. Cut the onion into small cubes and fry it in vegetable oil until golden brown. If you cook shurpa in a pan, then you need to fry it in a pan. It is important that the heat be very moderate throughout cooking. The best option is less than average.
Step 3. Cut the meat into pieces, add to the onion and fry it. The meat will release juice and simmer slightly.
Step 4. Carrots and bell peppers must be cut into strips and immediately added to the meat. You should immediately add part or one whole hot pepper. Adjust the spiciness of Shurpa to your own taste.
Step 5. Cut the tomato into large slices and also add to the meat.
Step 6. Mix again and fill everything with hot water - a little more than half the pan.
Step 7 Cover with a lid and let it simmer over low heat.
Step 8. When the meat is ready, you can add the potatoes. It also needs to be cut into large slices. In some cases, whole potatoes (peeled, of course) are thrown into the shurpa if the tubers are not large.
Step 9 Add water so that the level reaches almost to the top of the pan. We wait until it boils. We do not add fire!
Step 10 When the potatoes are ready, you can add a finely chopped clove of garlic. Add salt, spices and chopped herbs to taste. Let it simmer for a couple more minutes.
Shurpa according to the classic recipe is ready! Call your family for dinner. Bon appetit!
Video recipes for Lamb Shurpa:
Shurpa recipe from Stalik Khankishiev:
Uzbek soup recipe:
Shurpa is understood as a rich broth of thick consistency with a decent number of vegetables. The dish is extremely popular, but not everyone knows how to cook lamb shurpa correctly. There are quite a lot of recipes, in particular over a fire in a cauldron or at home. Let's look at the most interesting variations in order.
Lamb shurpa: “classic”
Shurpa soup is traditionally prepared from lamb; the classic recipe assumes the amount of ingredients for a 3-liter pan.
- potatoes - 500-550 gr.
- carrots - 1 pc.
- garlic cloves - 4 pcs.
- onion - 1 pc.
- lamb on the bone - 0.7 kg.
- sweet pepper - 2 pcs.
- tomato paste - 40 gr.
- tomatoes - 3 pcs.
- water - 1.8 l.
- greens - in fact
- laurel - 3 pcs.
Before you cook shurpa, decide what you will use to fry the ingredients. A classic lamb dish is cooked in fat, but if you don’t have it, use vegetable oil.
1. Wash and dry the meat on the bone. The base is lamb leg or ribs, but some people use breast or neck. Use your discretion.
2. Take a cauldron or other thick-bottomed pan, but not enameled. Heat fat or vegetable oil in a fireproof container. Fry the pieces of meat over medium or high heat to get an appetizing crust and juiciness of the meat itself.
3. Pour filtered water into the container and reduce the power of the stove. Since shurpa must be cooked in clear lamb broth, do not add salt to the water. Salt is added at the final stage. It is important to get rid of the foam cap in a timely manner so that it does not spoil the appearance of the dish.
4. The duration of cooking young lamb is 30-40 minutes, but it all depends on the age of the animal. Check doneness with a fork. Then remove the meat from the broth, cool and remove from the bone (you don’t have to do this). Go ahead.
5. Wash and rinse the carrots, chop into medium-thick circles (5-6 cm). Send it to boil in the broth, add the potatoes chopped into 4 pieces. Chop the meat and return it to the broth after the carrots are cooked.
6. Chop the onion into 4-6 pieces and add to the soup. While all the ingredients are ready, peel the bell pepper and chop it coarsely. Rinse the tomatoes, remove the peel (you don’t have to do this), cut into cubes and add to the pan along with the pepper.
7. How to properly cook shurpa using a beautiful and rich lamb broth? Just add tomato paste to give the soup a reddish tint. Also at this stage you can pepper, salt the dish, and add bay leaves.
8. Shurpa is a medicinal first course, so adding various spices will come in handy. Usually the soup is accompanied by cilantro, basil, coriander, and cumin.
9. Now peel and chop the garlic cloves with a knife, chop the green stuff. Since traditional lamb shurpa can be prepared in many different ways, some people add whole garlic cloves (at your discretion).
10. After adding the garlic and herbs, you need to boil the soup for literally another 6 minutes and you can turn it off. Before tasting, it is highly advisable to let the shurpa stand under a towel for half an hour or more.
Lamb shurpa over a fire in a cauldron
This recipe is designed for a large family, so all components are proportionally increased.
- carrots - 4 pcs.
- tomatoes - 5-6 pcs.
- new potatoes (for boiling whole) - 1-1.1 kg.
- lamb tenderloin - 1.6 kg.
- garlic cloves - 6 pcs.
- onions - 5 pcs.
- granulated sugar - 20 gr.
- tomato paste - 0.1 kg.
- parsley with dill - 0.5 bunches each
- spices (any) - to your taste
Since you can prepare delicious lamb shurpa not only at home, we offer you a variation on a fire in a cauldron. We hope the recipe is useful!
1. The lamb must be washed and chopped into moderately large slices. Then the oil or fat is heated in a cauldron over a fire, the meat is lowered into the container and fried until golden brown.
2. Before preparing lamb shurpa in this way, you need to wash and cut the vegetables into large pieces, then add them to the meat in the cauldron. The onions are chopped into rings, and the garlic cloves are sent whole.
3. Mix the ingredients without covering the fireproof container. After 5 minutes, pour in some clean water, add tomato paste and sugar.
4. Simmer lightly and wait until it boils. Remove the foam cap. Next, sprinkle with pepper, season with spices, and salt.
5. Note the time, the shurpa is boiled over the fire for 1 hour from the moment of boiling. A quarter of an hour before the end of simmering, add chopped herbs and let them simmer for another 10 minutes. The soup is ready!
Lamb shurpa with chickpeas
Since you can prepare delicious shurpa in various ways, it is worth considering them all. A lamb dish can turn out especially tasty if you add unusual ingredients to the recipe.
- lamb thigh - 0.8 kg.
- chickpeas - 0.2 kg.
- fat tail fat - 45 gr.
- onion - 0.5 kg.
- tomatoes - 240 gr.
- potatoes - 0.3 kg.
- ground coriander - 1 gr.
- carrots - 0.2 kg.
- sweet pepper - 260 gr.
- zira - 1 gr.
- greens - in fact
- vegetable oil - 140 ml.
With the right approach, cooking lamb shurpa is not that difficult. The cooking recipe is quite clear. So let's get started.
1. Sort out the chickpeas, rinse and soak in warm water. It is better to carry out the procedure a day before preparing the dish. In the allotted time, the chickpeas will increase several times. Therefore, water must be poured in large quantities (about 1 liter).
2. Wash and chop the meat into 8 portions. They will turn out quite large. Peel the onion and chop into half rings. Cut the bell pepper into thin bars and chop the carrots into small cubes.
3. Cut the tomatoes and pour boiling water over them. This procedure will easily help you get rid of the shell. Chop the tomatoes into cubes. Pour oil into a cauldron and heat. There should be bluish smoke. Send the meat to fry until golden.
4. Stir the onion into the lamb. Pass it until transparent. The fire power should be at maximum. Since you need to cook shurpa according to the classic lamb recipe, when the onion is browned, throw in the carrots. Fry the food for another 5 minutes.
5. After the allotted time, add sweet peppers and tomatoes to the main mass. Fry them for about 3 minutes. Set the burner power to the middle. Simmer the dish for 10-12 minutes. At the same time, rinse the chickpeas in a colander.
6. Pour 2 liters into the pan with the main ingredients. water and add peas. Chop the tail fat there (you don’t have to add it). Wait for it to boil. Now turn the burner down to low. Open the lid slightly and simmer the food. The broth should not boil.
7. Cook the dish for about 1.5 hours. The peas should be completely softened. A little bubbling is acceptable. At the same time, peel and cut the potatoes into cubes.
8. Add your favorite spices to the shurpa. Simmer the ingredients until the potatoes are cooked. 5 minutes before the end, add 2 bay leaves.
9. Turn off the stove and wait for infusion. Decorate with greens. The shurpa recipe turned out to be quite interesting. A lamb dish at home will please your loved ones.
Lamb shurpa at home in a cauldron
Before preparing shurpa, make sure you have all the necessary ingredients. A lamb dish would not be complete without using a cauldron.
- fatty lamb - 0.6 kg.
- fat tail fat - in fact
- tomatoes - 4 pcs.
- carrots - 2 pcs.
- potatoes - 5 pcs.
- onion - 2 pcs.
- sweet pepper - 2 pcs.
- spices - to your taste
- water - 3 l.
To understand how to cook shurpa, you need to familiarize yourself with the classic recipe. Lamb soup in a cauldron at home will turn out no worse than at a campfire.
1. Melt the lard in a cauldron; there should be quite a lot of it. Next, fry the pieces of meat. The lamb should completely lose its pinkish tint.
2. Chop the onion and place in a container. Chop all the vegetables into random pieces. Send them, except for the potatoes, to fry in a cauldron. After this, add water and add spices.
3. Cover the container with a lid and simmer over low heat. Wait until the meat is completely cooked. The procedure will take 50 minutes. Now throw in the potatoes. Simmer for another 15 minutes.
4. Preparing shurpa is not as difficult as it might seem at first glance. Lamb soup in a cauldron should be eaten exclusively hot. After steeping the dish, serve it to the table, garnished with herbs.
When deciding how to cook shurpa, familiarize yourself with all the intricacies. In any case, the lamb dish turns out very tasty. Traditionally, this soup needs to be cooked in a cauldron. Feel free to add minor components. Use your favorite spices to achieve an unusual taste and aroma.
Shurpa recipes
lamb shurpa
8-10
2 hours 30 minutes
125 kcal
5 /5 (1 )
When you are already tired of traditional soups, when it is very cold outside, but you want to quickly warm up and provide the body with warmth and calories, hearty first courses of oriental cuisine become relevant. Lamb shurpa is the most common soup in Uzbekistan. Rich soup with lots of meat and vegetables. The secret of preparing delicious lamb shurpa is that it cooks on its own and, like oriental people, does not tolerate fuss. It is important to follow the order of adding the soup components and do it at a strictly defined time, while ensuring the desired temperature.
Let's learn how to cook this hearty soup, and at the same time get in touch with the culture of Uzbekistan.
Lamb shurpa in Uzbek style
Kitchen appliances: pan, knife, cutting board.
Ingredients
| water | 3000 ml |
| mutton | 1 kg |
| onion | 160 g |
| carrot | 250 g |
| potato | 450 g |
| eggplant | 220 g |
| tomatoes | 200 g |
| bell pepper | 150 g |
| salt | 15 g |
| peppercorns | 6-8 pcs. |
| Bay leaf | 5 pieces. |
| garlic | 40 g |
| dill | bunch |
How to choose the right ingredients
- Shurpa is, first of all, a meat soup. Therefore, its taste and nutritional value depend on the meat you choose for the soup.
- Soft parts of lamb are best suited for it: loin or shoulder.
- Good lamb is firm to the touch and its fat is white. The yellowness and friability of the fat indicates that it is old meat.
- The smell of meat should be pleasant, without rottenness or mustiness.
- The younger the meat, the more tender it is. Age can be determined by color: the lighter the meat, the younger it is. The most delicious and tender meat is milk lamb.
- When choosing vegetables, give preference to medium-sized fruits. Vegetables are placed in shurpa in coarsely chopped pieces of approximately the same size.
- We will prepare homemade shurpa. This means that we will add all the ingredients raw, without additional frying; this is also why the size of the vegetables matters.
Recipe step by step
First stage
Second phase
Preparation and serving.
To maintain the temperature regime, use this advice: as soon as the previous component of the soup has boiled and boiled in it for 3-4 minutes, add the next ingredient, increase the heat; as soon as the boiling process intensifies, reduce the heat, boil and add the next component.
Video recipe for lamb shurpa
Watch in a short video how a real Uzbek cooks home shurpa. Be sure to watch to the end: there are many interesting facts and secrets.
https://youtu.be/Se-ajGEWhWA
Lamb shurpa in a slow cooker
How to cook lamb shurpa in a slow cooker? Very simple! Shurpa is ideal for cooking in a slow cooker. After all, in it all the components are heated evenly, do not boil over, retain their shape, while becoming aromatic and soft. An excellent recipe for a busy housewife: after all, all the ingredients are cut coarsely, and the cooking process in a slow cooker does not require constant attention. We will divide the process into 2 parts. First, cook the broth, this will ensure its transparency. Then add all the vegetables to the broth: the meat will become even softer and soaked in all the flavors of the vegetables.
- Cooking time: 2 hours.
- Number of servings: 8-10.
- Kitchen appliances: multicooker, knife, cutting board.
Ingredients
Recipe step by step
First stage
Making broth and preparing vegetables.
Second phase
Shurpa preparation and serving.
Soup recipe video
It is incredibly easy to prepare this soup in a slow cooker. Watch the short video to see for yourself.
You will find more interesting recipes and useful tips on our website!
http://www.multivarochka.com.ua/
Shurpa in a slow cooker. Fragrant soup with lamb in a slow cooker. Soup in a slow cooker
http://www.multivarochka.com.ua/547-shurpa-v-multivarke
Fresh video recipe from the Multicooker project - shurpa in a multicooker. Prepare aromatic soup in a slow cooker with lamb and vegetables. The chef explains how lamb shurpa should look correctly and what ingredients are needed for preparation, shares the secret of how to cook shurpa quickly and, most importantly, tasty. — http://www.multivarochka.com.ua/547-shurpa-v-multivarke
So, we suggest preparing the recipe for shurpa in a slow cooker together. For you, shurpa in the multicooker Redmond, Polaris, Panasonic, Philips, Moulinex and other multicookers.
You will find more interesting recipes, useful tips and innovative ideas on our website! We cook with pleasure! — www.multivarochka.com.ua
Ingredients:
Lamb on the bone - 1 kg
Potatoes - 3 pcs.
Onion - 1 pc.
Carrots - 2 pcs.
Red pepper - 1 pc.
Garlic - 1 tooth.
Cilantro - 1 bunch.
Salt pepper
Preparation:
1. Place the lamb in cold water. Add allspice and onion. Set the Soup mode. We monitor the formation of foam in the bowl and periodically remove it.
2. After 60 minutes, add salt to the almost finished broth. Place coarsely chopped potatoes, carrots and peppers in it. Turn on the Soup mode again, time 60 minutes.
3. Take the bone out of the bowl and cut off the meat. Place the meat on a plate and pour shurpa on it. Season with garlic, cilantro and black pepper. Ready. Bon appetit!
Odnoklassniki: http://ok.ru/multivarochka
Vkontakte: https://vk.com/vmultivarochke
Twitter: https://twitter.com/multivarochka
https://i.ytimg.com/vi/TEte6-yQy9A/sddefault.jpg
https://youtu.be/TEte6-yQy9A
2016-01-28T10:33:06.000Z
- Don't like lamb? Find out how to cook.
- Your broth will be richer if you use not only meat pulp, but also meat on the bone.
- Do not add salt to the broth during cooking: salt will promote the formation of foam.
- Shurpa is a spicy soup; you can add not only parsley or cilantro to it, but also basil or tarragon.
- When serving shurpa, you need to ensure that each plate contains all the components of the soup, especially a piece of meat.
- Shurpa is often served with sour cream for dressing.
- Shurpa is eaten very hot, otherwise the lamb fat will harden and the taste of the soup will deteriorate.
If you liked shurpa, try delving into Asian cuisine and cook a traditional one. As with all soups, you can use other, more familiar varieties of meat and try it. Do you like it fatter? At your service .
Asian cuisine is very rich, tasty, aromatic and satisfying; you can study it endlessly, honing your culinary skills.
Shurpa is a soup loved by men. Still would! It contains a lot of meat, which is literally saturated with the aromas of vegetables. A reception of guests, a wedding, or any holiday in Uzbekistan is not complete without this soup. Housewives pass on the secrets of its preparation from generation to generation. By preparing this soup, you will definitely surprise your family and delight your guests. Share in the comments if your lamb shurpa was a success?
Shurpa is an unusually tasty oriental first course; it is made from lamb and is characterized by strong fat content and the presence of a large number of spices. In order for the soup to have a pleasant aroma, it is necessary to properly process the meat, which can sometimes emit a strong odor. Traditionally, a cauldron is used to prepare this dish, but at home you can replace it with a regular cast-iron pan.
Ingredients:
- 2.5l. water;
- 500g lamb (breast, neck, shank, shank);
- 100g fat tail fat;
- 500g potatoes;
- 3 onions;
- 1 carrot;
- 2 tbsp. tomato paste or several fresh tomatoes;
- hot red pepper pod;
- bay leaf and peppercorns;
- greenery;
- salt to taste.
If you use less liquid for cooking, you will end up with a second course rather than a soup. Shurpa must be served hot, because... Lamb fat is very thick and forms a thick film when it cools.
