Shurpa from beef: recipe

Shurpa is a rich soup, which is very common in the Central Asian countries and in some African countries. Of course, every country has its own centuries-old tradition of cooking this dish. Depending on which animals predominate in the area, they prepare different types of shurpa. The most common mutton shurpa, there is also shurpa from chicken, from pork, beef and so on.

The cooking technique of this dish is also very different. The taste of this soup, or as some call it, of a thick sauce, depends largely on the spices that are put in it. It can be a mixture of different peppers, coriander, zira, cumin, as well as various herbs: parsley and dill greens, coriander, rosemary, basil, celery. By the way, in some coastal areas of Turkmenistan they prepare shurpa even from fish, and shurpa from elk is a favorite dish of hunters.

Shurpa from beef, the recipe of which is closer to Russian cuisine, is a rich and very satisfying dish, it is cooked traditionally in a cauldron. The very process of preparing shurpa is very long, it should be in a cauldron on a small fire for several hours or in a saucepan for a couple of hours. The process of languishing shurpa should make it very tasty, and the meat is soft and gentle. Vegetables that are put in this soup, usually cut very large. And the cooking itself can be of two types: pre-fried meat and vegetables; Without roasting, when vegetables are added directly to the finished broth.

Shurpa from beef, recipe

To prepare a rich Middle Asian soup, we will need:

• Fresh beef meat, pulp, a better sirloin - one kilogram;
• Potatoes, six large tubers;
• Tomatoes - four pieces;
• Onion - three small heads;
• Garlic - three denticles;
• Bay leaf - two or three leaves;
• Peppercorns - a few pieces;
• Salt, red and black peppers;
• Coriander, different greens - to taste.

This recipe is adapted for the Russian gourmet, not everyone will like the unusual taste of lamb meat. But we are accustomed to eating beef from childhood, and such a rich and delicious soup, like beef shurpa, the recipe of which is waiting for us below, will appeal to everyone without exception.

Take a five-liter pot and put the broth to boil. To do this, we'll wash the beef, cut it into large pieces and put it on the fire. When the broth boils, gently remove the whitening foam and put the fire on a minimum. With the lid closed, the broth will need to be cooked, depending on whether the young is meat or old, from two to four hours.

At this time, prepare the rest of the products for shurpa. We'll peel the potatoes, cut it into large cubes, peel the carrots, chop it into circles with a thickness of a centimeter. Garlic is released from the husks, and cut into fairly large pieces. Tomatoes can be scalded with boiling water and take off their skin, you can not do this. We will also cut tomato slices. Chop any greenery that you like, it can be a traditional herb: parsley and dill, and an amateur: cilantro, celery, basil. Do not forget that all vegetables should be in shurpa in large slices.

When the meat is ready, we'll get it from the broth, cool it down a little and cut into small portions. Pieces should not be large, about two by two centimeters. Broth again put on fire and throw in it potatoes, carrots, garlic, bay leaf and bell pepper. When the broth with vegetables boils, we will throw into it the chopped meat. If the vegetables are almost soft, you need to throw three onion heads into the shurp entirely, without the husks, having cut them first, so that the onion gives away its fragrance. A little later we will add tomatoes to the soup. In the end, put salt and pepper to taste, ground coriander. When the shurpa is ready, it can be poured on plates. It is necessary, of course, hot, sprinkling with fresh leaves of parsley.

Shurpa from beef, the recipe of which we have considered, is a meaty soup with vegetables, greens. It is extremely fragrant and useful. And the most wonderful thing is that at home you can please everyone with a fresh and delicious shurpa, a traditional oriental dish. But it is better, of course, to go to the forest or to the river and there, in the fresh air, to treat yourself to a shurp. Bon Appetit!