Eastern dishes: beef shurpa

Shurpa refers to the cuisine of the East, it is prepared in Central Asia, Tatarstan and some other countries. It is meat stewed with vegetables. The most common cooking shurpa from mutton. However, it is worth remembering that such a dish turns out to be very fat and high-calorie. To avoid this, you can take another sort of meat, for example, a delicious and fragrant shurpa made from beef. It is easily digested, as it includes a large number of vegetables. You can serve it on the table both as soup and as a second course.

Talking about how to make a shurpa from beef, do not forget about the dishes in which it will be cooked. It is advisable to take a cauldron or simply a cast-iron pot with thick walls. In case they are not at hand, you can get by with a normal pan, but you first need to fry the meat in a frying pan, and then put it in a bowl where it will be stewed. The peculiarity of shurpa is that all the ingredients are cut rather large, unlike other soups. There are quite a few recipes for cooking , and they can differ even within the same country. One can cite some of the most common ones.

For cooking such a dish as a beef shurpa, you need about a kilogram of meat, a few medium potatoes, carrots, onions, sweet peppers, tomatoes and spices. Vegetables are cleaned. Meat is cut into medium sized pieces, fried in a frying pan or sent to the bottom of the cauldron, where already there is preheated vegetable oil. Onions and carrots are cut with rings. Beef is covered with water, which is brought to a boil and left to stew on fire until half cooked. At this time, vegetables are added here. In the beginning, laid onions, carrots, sweet peppers, peeled and cut into cubes. Tomatoes are treated with boiling water, skin is removed from them, they are shredded into small pieces and, together with the cut potatoes, go to the soup. Shurpa is brewed until the meat and vegetables are ready on a small fire, after which the green is laid out, everything turns off and is insisted for a while under the closed lid.

No less intense and fragrant shurpa made from beef, made according to the following recipe. Beforehand in cold water for a few hours soaked peas. Meat is cut into portions, is filled with water and cooked until ready. Periodically it is necessary to remove the foam formed on the surface, otherwise the broth can turn out cloudy. Gradually, a bow is placed here, cut into half-rings, chopped carrots and peas cut into large pieces. The soup stays on fire for about 20 minutes, after which it is cut into pieces and peeled potatoes. All is salted, spices are added, cooked until the vegetables are ready. Before serving, shredded herbs and peeled and cut into small pieces of tomatoes are placed in the shurpa.

It should be noted that, among other things, beef shurpa differs according to taste depending on the spices and herbs that are put in it. It is preferable to take dill and coriander from the greens (in the east it is highly respected), and from spices to put pepper (you can even mix), ziru or coriander.

In the following recipe, the ingredients are not fried, which makes the dish less fat. For a start, broth is brewed from beef and bones. Meat is pulled out, touched, cut into small pieces. Broth is filtered, vegetables are prepared. At once it is necessary to make a reservation that everything is cut rather large pieces in comparison with the usual recipes of soups. You will need potatoes, carrots, onions, tomatoes (peeled), eggplants (they also take off the skin, as it can be bitter), Bulgarian pepper. Then the meat is laid out in a saucepan, filled with broth and brought to a boil. Potatoes and carrots are sent to him. After they are close to readiness, the rest of the vegetables are put, the shurpa is seasoned, salted. After cooking it is worth giving soup some time to brew and can be served on the table.