Dishes Uzbek cuisine they are always simply prepared without any frills and culinary delights, but this does not prevent them from being amazingly tasty, incredibly fragrant and rich. One of these is Uzbek lamb shurpa, the recipes for which we will offer below in our material.
How to cook Uzbek mutton shurpa - recipe
Ingredients:
- young lamb ribs- 530 g;
- potatoes - 530 g;
- bulb bulbs - 265 g;
- fresh carrots - 220 g;
- fresh tomatoes - 220 g;
- ground black pepper;
- salt;
- twigs.
Cooking
When starting to cook shurpa, we wash the lamb ribs, cut into portioned slices, pour in water and set to cook until tender. During this time, we will properly prepare all the necessary vegetables. My potatoes, peel and cut into four to six parts, chop the peeled carrots in circles, and the onions in half rings. fresh tomatoes scald with boiling water, having previously made a cross-shaped incision in the center, then easily remove the skin and cut the flesh into small cubes. Rinse the bell peppers, remove the stalk with seeds and cut into rings. We do the same with chili pepper (if it will be added to the dish).
To soft lamb put potato, carrot and tomato slices into the broth, sweet pepper and chili, and after fifteen minutes we throw in the same onion and fresh herbs, which we also wash in advance and chop.
A few minutes before the end of the cooking process, season the shurpa with salt and, if desired, add spices to your taste.
How to cook Uzbek lamb shurpa in a cauldron - recipe
Ingredients:
- lamb - 1.7 kg;
- potatoes - 1.7 kg;
- Bulgarian sweet peppers - 220 g;
- hot red pepper - 1 pod;
- onions - 950 g;
- red onion - 950 g;
- fresh carrots - 950 g;
- fresh tomatoes - 950 g;
- fresh greens (cilantro, basil, parsley, dill) - 0.5 large bunch each;
- garlic head - 1 pc.;
- ground coriander - 15 g;
- - 15 g;
- zira - 15 g;
- ground black pepper - 5 g;
- salt.
Cooking
First of all, we cut fresh lamb, separating the fillet from the bones. The latter are poured with clean water in a cauldron and placed over the fire to boil. After half an hour, add chopped lamb pulp, and after another twenty minutes, large rings of red onion. We cook the contents of the cauldron for another fifteen to twenty minutes, after which we lay the carrots cut into cubes and diced tomatoes without skin.
Twenty minutes later we throw in a shurpa bell pepper, chopped into rings, having previously rid it of the stalk with seeds and potato tubers, peeled and cut into large oblong slices. At the same stage, we introduce into the dish the usual onion. It must be peeled and cut into thin rings or half rings.
We cook shurpa on a fire for another ten minutes, and then throw in chopped fresh herbs. It needs to be taken 
half of the total, and the rest to use for serving. At this moment, we add salt to the dish, and add spices for lamb shurpa, namely: ground coriander, pepper, zira and suneli hops, and also throw finely chopped peeled garlic cloves. fresh garlic can be replaced with dried if necessary, it will practically not affect the taste.
Now we let the dish under smoldering coals until the potatoes and all other vegetables are soft, let the dish brew for a few more minutes, and we can serve it, seasoning with sprigs of your favorite herbs and adding fresh sour cream.
Do you like to go out on weekends for picnics and cook outdoors? Then instead of the traditional field porridge cook Uzbek shurpa, the best, most delicious Uzbek shurpa. Do you think it's difficult? Ah, here it is not. Especially for you, I have the simplest recipe for Uzbek shurpa. And, by the way, Uzbek-style shurpa can be cooked at home. Fragrant, smoky, incredibly tasty Uzbek shurpa is what you need for family dinner on a day off. Be sure to save yourself a recipe for Uzbek shurpa.
Ingredients:
- meat - 1.5 kg (veal, beef, lamb);
- water - 3.5 liters;
- carrots - 3 pieces;
- onions - 3 pieces;
- salt - to taste (approximately 2 tablespoons);
- seasoning for shurpa - 2 tablespoons;
- preparation of pepper and tomatoes - 2 tablespoons;
- potatoes - 1.5 kg;
- bunch of parsley;
- bunch of cilantro.
The best Uzbek shurpa. Step by step recipe
- Prepare the meat: rinse it and dry it so that no water drips from it. Cut it good portioned pieces, approximately 70 grams each. Try to buy fresh young meat for shurpa. The old one will be cooked for a very long time, and the shurpa will no longer be the same. Tip: for shurpa, the back of the meat, neck or shoulder blade is ideal. When buying meat, check with the seller what kind of meat he sells. The ideal option there will be female meat, then the taste ready meal will be much tastier and richer.
- We make a fire and put a cauldron on it, into which cold water has already been poured.
- Right in cold water omit the pieces of chopped meat.
- While the meat is boiling over the fire, peel and cut the onion. Cut the peeled onion into half rings.
- We clean the carrot and cut it into two parts, then each part in half again to make fairly large pieces.
- When the broth boils, remove the foam from it.
- Dip the carrots and onions into the boiled broth.
- Cook the broth with vegetables for 40-60 minutes, depending on the meat. If the meat is young, then it will cook much faster, if a little old, it will take more time.
- After an hour, salt the broth, be sure to taste it to taste.
- Add seasoning for shurpa. We stir the broth. Following it, add a couple of tablespoons of conservation from sweet peppers and tomatoes, in the summer we take fresh vegetables. Tip: if you don’t know where you sell ready-made seasoning for shurpa (usually these are markets), then cook it yourself by mixing zira, coriander, suneli hops and savory. Believe me, it will be very tasty.
- Peel the potatoes, wash and cut into two halves. Dip in the broth with meat and vegetables. Bring to a boil and cook until tender, another 20 minutes.
- My greens (parsley and cilantro) and finely chop with a knife. We will add it to ready soup. Parsley and cilantro should not be boiled in shurpa, it is fresh, in hot soup, that they will give off their flavor.
- After 20 minutes, the shurpa is ready, mix it again. You will feel the readiness by the aroma that cannot be expressed in words.
Pour the hot shurpa, which has just been removed from the fire, into bowls, generously sprinkle with herbs and serve. Uzbek soup-shurpa should be eaten hot, just then you will feel all the notes of spices and the taste of meat, soaked in the smoke of a fire. Well, if you don’t have the opportunity to get out into nature and you live in a multi-storey building, then cook shurpa on the stove, it will also be delicious. Be sure to invite your friends for dinner - to taste the incomparably delicious Uzbek shurpa. And do not forget about our site "Very tasty", on it you will find the most the best dishes various countries of the world. Enjoy your meal!
Lamb shurpa is a thick, rich soup that has been very popular in oriental cuisine for hundreds of years. Shurpa is served first at the biggest celebrations.
According to traditions, shurpa is cooked in a cauldron. Especially tasty shurpa is the one that is cooked on a fire. The most important thing when cooking - the meat should be a young lamb. The peoples of the Caucasus and Central Asia consider it an indispensable dietary product.
Boiled, languishing soup over low heat. When the soup boils, all the foam is removed. The soup will be clear and taste better.
Cook oriental food without haste and fuss for more than one hour. The ingredients are laid out in the broth in a certain sequence. If the dish is cooked exactly according to the recipe, then the household will definitely appreciate your work and culinary masterpiece.
Shurpa is not dietary food. A classic recipe for fatty lamb soup on the bone. It combines a full-fledged side dish and a hot first course.
Consider cooking recipes.
How to cook lamb shurpa - 15 varieties
Delicious shurpa - rich, fragrant soup, prepared easily and quickly
The lamb soup is amazingly delicious. Meat on the bone makes it rich, chili pepper - spicy, herbs and spices - fragrant, garlic - spicy.
Ingredients:
- Lamb -750 g.
- Potatoes - 400 g.
- Bulgarian pepper -2 pcs.
- Carrot -2 pcs.
- Tomatoes -2 pcs.
- Garlic -1 head
- Onion -2 pcs.
- Greens - bunch
- Dried chili pepper -1 pc.
- Spices: black pepper, zira, coriander
Cooking:
Lamb ribs and fresh vegetables were chosen for cooking.
Put the lamb in a 3.5 liter saucepan, pour water. The broth should simmer for a long time over low heat.
Coarsely chop all vegetables. Cut carrots into half rings, tomatoes and potatoes into slices, pepper into large pieces.
It is not necessary to fry vegetables - to preserve their beneficial properties.
25 minutes after removing the foam, put carrots and onions into the broth. Boil it for twenty minutes. Put potatoes, salt, spices, cook for 15 minutes.
Then put tomatoes, bulgarian and hot peppers, a head of garlic and chopped greens. Darken the soup for another 10 minutes. Delicious shurpa is ready.
The composition of the soup includes young lamb, fragrant spices, juicy vegetables.
The dish is prepared simply, very tasty and beautiful on a plate.
Ingredients:
- Lamb - 800 g.
- Tomatoes - 500 g.
- Carrots - 2 pcs.
- Bulgarian pepper - 1 pc.
- Potatoes - 5 pcs.
- Hot pepper - 1 pod
- Onion (blue and onion) - 4 pcs.
- Basil - 3 sprigs
- Salt, dill, zira, pepper - to taste
- Water - 2 liters
Cooking:
Clean vegetables. Cut the meat into pieces, put in a saucepan, pour water. Simmer until done.
Cut potatoes into cubes, onions and bell peppers and hot peppers into rings, carrots into circles. hot pepper - in small pieces. Remove the skin from the tomatoes.
Add carrots, onions to the prepared broth and cook for 25 minutes. Add potatoes, tomatoes and peppers. After a few minutes, salt, pepper, put spices. Boil the soup until the potatoes are ready.
Let the shurpa brew for 15 minutes.
Serve with chopped greens.
The soup is thick, the vegetables are boiled, tender, saturated with the aroma of herbs and spices.
Ingredients:
- Lamb (pulp) - 0.5 kg.
- Chickpeas - 1 cup
- Carrots - 2 pcs.
- Potatoes - 300 g.
- Garlic - 3 cloves
- Turnip - 1 pc.
- Onion - 2 pcs.
- Salt, ground black and red pepper - to taste
- Greens (basil, dill, cilantro) - to taste
- Water - 3.5 liters
Cooking:
Put pieces of lamb in a cauldron, soaked chickpeas in advance, fill with water.
After boiling water, salt, put a whole onion, cook the meat until tender.
Be sure to soak the chickpeas for 10-12 hours. It will melt well and become soft. You need to cook the broth with a whole onion, which is then removed. The broth will be more flavorful.
Cut large potatoes, turnips, carrots and add to the broth half an hour before the end of languishing. Cabbage can be used instead of turnips.
Before turning off the heat, sprinkle the soup with chopped herbs.
Soup should be infused before serving.
The dish is unusually tasty, healthy, appetizing. Chili peppers add spiciness, pickled blue onions - incredibly light sourness.
Ingredients:
- Lamb - 500 g.
- Potatoes - 400 g.
- Carrots, onions, tomatoes - 3 pcs.
- Pepper, blue onion - 1 pc.
- Sugar - 1 tbsp. l.
- Coriander - 1 tbsp. l.
- Chili pepper (green) - ½ pod
- Chili pepper dried - 1 pod
- Sel, pepper - to taste
- Lime (lemon) - ½
- Water - 3 liters
Cooking:
Put the lamb ribs in a saucepan, pour water.
Cut the carrots into beautiful large sticks, onions - finely. Add to meat and cook for half an hour.
Separate bell pepper from seeds. Cut the peppers and tomatoes into small pieces, Green pepper chili - not big rings.
Transfer the vegetables to a bowl.
Cut the blue onion into half rings and lightly marinate in lime or lemon juice with sugar. Soak in the marinade for 20 minutes.
Add potatoes, spices, salt, dried chili to the broth, cook until the potatoes are ready. Put the tomatoes bell pepper and boil for 10 minutes. Add pickled onions, herbs and boil the soup for 1 more minute. Fragrant shurpa ready.
It is in the cauldron that the soup will acquire the taste and aroma for which it is loved in Kazakhstan and Tatarstan. Previously, in villages they cooked only in a thick-walled heavy cauldron.
Ingredients:
- Lamb - 500 g.
- Bell peppers, carrots, potatoes, onions, tomatoes - 3 pcs.
- Fat tail fat(any unrefined oil) - for frying
- Spices (coriander, zira) - 1 tsp each.
- Salt, herbs (dill, parsley, tarragon) - to taste
- water - 2.5 liters
Cooking:
Choose a fatty piece of lamb. Fry in a large amount of fat in a cauldron. Put onions, carrots, cut into large pieces, strips of pepper and chopped tomatoes, mix.
After everything is fried, pour in water, salt.
Simmer the soup for about 50 minutes.
Put potato cubes and spices into the broth. Boil another quarter of an hour.
Shurpa should be consumed only when it is hot. As it cools, the fat will rise to the surface and solidify. At the same time, its excellent taste qualities will significantly decrease.
Shurpa po - Uzbek with vegetables according to the classic recipe
The classic recipe for shurpa involves the use of fatty lamb, better on the bone. It is impossible without ripe, fresh vegetables, a large number spices.
Ingredients:
- Lamb (ribs) - 600 g.
- Bell pepper - 4 pcs.
- Tomatoes - 4 pcs.
- Red onion (more juicy) - 5 heads
- Potatoes - 5 pcs.
- Carrots - 2 pcs.
- Uzbek turnip (kalgan) - optional;
- Vegetable oil- 2 tbsp. l.
- Spices - ground pepper and peas, coriander, dried basil
- Salt, sour cream, herbs - to taste
- Water - 3 liters
Cooking:
Transfer the divided ribs to a saucepan, pour water, salt.
Boil for about 1.5 hours. Separate the meat from the bone and put in the broth.
Cut the tomatoes into slices, pepper - lengthwise, carrots - into cubes, potatoes and turnips - into cubes.
Add galangal, carrots to the broth. After 5 - 7 minutes after boiling, put peppers, tomatoes, potatoes.
Fry the onion in oil, cut into half rings. Put the onion in the pot
spices and cook for 10 minutes over low heat.
Shurpa should brew a little. This will make it more fragrant.
Season the hot shurpa with herbs, sour cream and you can serve it to the table.
The soup is rich, the meat is tender, fragrant.
Ingredients:
- Lamb - 1.5 kg.
- Potato - 1 kg.
- Carrot - 300 g.
- Bulgarian pepper and tomatoes - 300 g each.
- Onion - 2 heads
- Garlic - 1 head
- Greens: dill, cilantro, parsley, - 70 g each.
- Salt - as required
- Spices: chili and black ground pepper, coriander, zira - to taste
- Laurel leaf - 2 pcs.
- Water - 3 liters
Cooking:
Peel the tomatoes. Place the cut meat into the pot. If the meat is very fatty excess fat cut. Add finely chopped onion and cover with water.
If, after boiling water, it was not possible to collect all the foam, add cold water. The water will boil again and you can easily remove the remaining foam.
Peel the bell pepper, cut it and tomatoes into cubes. Cut carrots into semicircles, potatoes - into large slices, greens - finely.
If the meat is cooked, then put the carrots and potatoes in the pan. When the potatoes are almost ready, add the bell peppers and tomatoes. After they boil a little, add spices, squeeze out the garlic. At the end of cooking, add chopped greens. The dish should be infused for fifteen minutes. It will become richer, thicker and more delicious.
The taste of shurpa cooked at a picnic can compete with barbecue. The taste is incomparable.
Ingredients:
- Lamb - 750 g.
- Potato - 300 g (it is better to take small tubers so as not to cut)
- Sugar - ½ tbsp. l.
- Tomatoes, carrots, onions - 2 pcs.
- Tomato paste - 100 g.
- Garlic - 3 cloves
- Fat (oil) - for frying
- Greens - 2 bunches
- Salt pepper
- Spices (cumin, hops - suneli) - to your taste
Cooking:
Heat the fat to a boil in a pot over the fire of a fire, fry the meat cut into large pieces.
Chop all vegetables except onion and garlic large pieces. Chop the onion into thin half rings.
Add chopped vegetables, sugar, tomato paste, stir. Let it simmer for a bit without covering it with a lid.
Pour water into the pot, put salt, pepper and cook for about an hour after boiling water. 15 minutes before readiness, add spices and finely chopped garlic.
Dip bunches of herbs into the shurpa and let the soup boil. The boiled greens, which have given off all the aroma, must be removed before being removed from the fire.
Pour chopped greens into each plate. You can also add thinly sliced tomatoes. The taste of the dish will become more tender, and the appearance of the soup will become more colorful.
When cooking in a slow cooker, it saves much more useful substances. The dish cooks faster.
Ingredients:
- Lamb - 600 g.
- Potatoes - 5 pcs.
- carrots and Bell pepper- 2 pcs.
- Tomatoes - 3 pcs.
- Pepper hot chili- 1 pod
- Salt pepper, Bay leaf, greens - to taste
- Lemon - 1/2 fruit
Cooking:
Wash the meat well, cut big chunks, put in the multicooker bowl.
Peel the vegetables, chop coarsely and place in a bowl. Do not cut hot peppers.
Pour water, put pepper, salt, bay leaf.
Use the "Extinguishing" mode for cooking. In this mode, the soup languishes and will be rich and thick. Boil lamb for at least 1.5 hours.
After a beep indicating the end of the soup cooking process, remove the bowl. The dish must be infused.
After the end of the "Extinguishing", you can use the "Heating" mode. Leave the shurpa in the slow cooker for another 15 minutes. The soup will taste even better.
You can decorate the dish with chopped greens and halves of lemon slices.
Vegetables are the most popular and affordable. Lay them raw and in a certain sequence.
The meat adds richness to the broth. Garlic and spices add flavor and piquancy to the dish.
Ingredients:
- Lamb - 1 kg.
- Tomatoes, carrots, onions, bell peppers - 2 pcs.
- Eggplant — 1 pc.
- Potatoes - 5 pcs.
- Garlic - 1 head
- Salt, peppercorns, dill, bay leaf - to taste
Cooking:
Put the lamb in a saucepan, pour water and put on fire. After removing the foam, simmer the broth for one hour.
Peel carrots, potatoes, peppers. Cut carrots into large pieces, onion - small cube. Put the onion into the broth. When the water boils, reduce the heat and simmer for 5-7 minutes. Add carrots to shurpa and boil for 10 minutes.
Cut the pepper into large pieces, potatoes - in half, tomatoes - into quarters, eggplant - into large cubes.
Add potatoes, then eggplant and tomatoes to broth. After boiling the broth, put peppercorns, salt, bay leaf. Mix everything and add bell pepper.
At the end of cooking, add a head of garlic. Pour the shurpa on plates, add chopped greens.
Shurpa resembles Uzbek, but has a lower fat content. The meat is just as juicy, healthy, tender.
Ingredients:
- Lamb - 1.5 kg.
- Fat tail fat - 100 g.
- Onion - 2 heads (regular yellow and white lettuce)
- Potatoes, tomatoes (cream) - 6 pcs.
- Sweet peppers and carrots - 2 pcs.
- Garlic - 5 cloves
- Chili pepper - 1 pc.
- Basil - 1 bunch
- Spices (coriander, zira, hot red and allspice, pepper, etc.)
- Salt, bay leaf - as needed
Cooking:
Cut the meat into small pieces, divide one rib at a time. Dumbu (fat) cut into very small cubes.
Pour the meat with water, bring to a boil. Dip whole onions and carrots, fat, chili pepper, bay leaf, spices into the cauldron. Reduce the heat and leave the broth to simmer for 1.5 - 2 hours. Cut the potatoes in half and dip into the broth.
Finely chop the garlic, tomatoes - into two halves. Cut the sweet pepper rather large, lettuce onion - the thinnest half rings, chop the basil.
When the meat is ready, take out the bay leaf. Put the potatoes in the broth. Remove onions and carrots before adding potatoes and other vegetables. Carrots are not cut into large pieces and again lowered into the cauldron.
10 minutes after adding potatoes, put sweet peppers, tomatoes. Add garlic, lettuce. Leave the shurpa to infuse for about half an hour. Greens are added to the finished soup after it has been infused.
Meat, vegetables and broth can be served separately. You can put vegetables in plates and pour broth.
Lamb gives the soup a unique taste and aroma. Thanks to fat tail fat, the soup is more tasty and healthy. Zira gives a special aroma; Uzbek cuisine is inconceivable without it.
Ingredients:
- Lamb (pulp, ribs) - 600 g.
- Tomatoes - 150 g.
- Carrots - 200 g.
- Potato - 300 g.
- Bulgarian pepper -100 g.
- Onion - 300 g.
- Fat tail fat- 30 y.
- Hot pepper - to taste
- Spices (zira, basil, paprika, ground coriander) - 1 tsp.
- Salt, herbs, ground pepper - to taste
Cooking:
Divide the ribs, cut the flesh into small pieces. Put meat in a cauldron, pour water. Cook over low heat for about an hour.
Cut the onion into thin half rings, potatoes and carrots into 2-4 parts, bell pepper into rings.
Cook the meat until it easily separates from the bone. Add vegetables, fat, cut into very small pieces. Put a pod of bitter red pepper, spices, salt.
5 minutes before cooking, add ground pepper. The dish should still be infused, sated with taste. Chop the greens and sprinkle the soup on top.
Shulum soup is prepared only by men in nature, on a fire. Shulyum - shurpa is also prepared at home. It is prepared only from the freshest lamb. The dish is rich, hearty with an incredible taste.
Ingredients:
- Lamb 1.3 kg.
- Potatoes (medium size) - 10 pcs.
- Carrots, bell peppers, onions - 1 pc.
- Salt, allspice, spices - to taste
- Water - depending on the desired consistency of the soup
- Dried tomatoes (fresh) - to taste
- Laurel leaf - 2 pcs.
- Garlic - 3 cloves
Cooking:
Cut the meat into large pieces, put in a saucepan. Pour water to cover the meat, put a bay leaf.
Cut the potatoes into 4 parts, peppers, carrots, onions - of arbitrary shape and size.
When the meat is cooked, add all vegetables except garlic, sweet peas and spices. When the potatoes are ready, add the garlic and chopped herbs.
Dekhkan bone shurpa - the cheapest lamb dish
“Where there is poverty, there is diversity” (Alisher Navoi). Dekhkan shurpa is distinguished by its simplicity, variegation and sophistication. A handful of bones, tomatoes, potatoes, green onion any farmer can find at home. At the same time, he combines everything in his rich, beautiful dish.
Ingredients:
- Lamb (bones without meat) - 500 g.
- Potatoes - 4 pcs.
- Tomatoes - 5 pcs.
- Onion - 1 pc.
- Green onion - bunch
- Spices: a mixture of zira and coriander - 1 tbsp. l.
- Pepper, salt - to taste
- Water - 2.5 liters
Cooking:
Place the bones in the pot along with the onion. Pour water, simmer on low heat for three hours.
If a strip of meat, a jelly-like mass, separates from the bones during the cooking process, then you need to remove it, finely chop it and put it in the broth.
Cut the potatoes into pieces and put in the broth and cook for 15 minutes. Add a pinch of black pepper and salt.
Grate the tomatoes. Add the ground spices to the tomato mass and mix. Chop the green onion.
Take out the potatoes and pour over the tomato mixture. Pour in the broth and sprinkle with green onions.
Dulma shurpa - an unusual dish with stuffed peppers instead of pieces of meat
Vegetables are not fried in dulma. Two or three stuffed peppers float in the soup instead of meat. Potatoes and carrots are added.
Ingredients:
- Lamb - 600 g.
- Sweet pepper - 10 pcs.
- Potatoes, carrots, onions, 2 pcs.
- Rice - 1/2 cup
- Tomatoes - 4 pcs.
- Eggs - 1 pc.
- Celery, parsley, green onion - to taste
- A mixture of coriander seeds and zira - 1 tbsp. l.
- Laurel leaf - 3 pcs.
- Salt, black pepper - to taste
- Water - 2 liters
Cooking:
Put the bones in a saucepan, pour water. Simmer for about 1 hour over low heat.
Grind lamb in a meat grinder.
Remove seeds from 2 peppers and cut into strips, onion and parsley finely. Cut carrots into small strips, potatoes into cubes. Cut the tomatoes into cubes.
Mix: meat, rice, onion, parsley, pepper and salt, add the egg and mix the minced meat.
Stuff the peppers with minced meat, dip in hot broth and cook for half an hour. Put the carrots, potatoes, celery, bay leaf and cook until the potatoes are ready.
Put the straws of sweet pepper and tomatoes. Boil for 10 more minutes.
Put 2-3 stuffed peppers, vegetables into bowls and pour over the broth. Garnish the dish with green onions.
Delight your loved ones with a beautiful shurpa!
Shurpa is thick soup, which is usually made with lamb and coarsely chopped vegetables. Thus, it replaces a full meal from the first and second. AT different countries Asians cook it in different ways. Shurpa in Uzbek is especially popular among Asian neighbors, the recipe for which is given in this material. Before preparing this national dish, it does not hurt to familiarize yourself with some tips, otherwise your finished soup may turn out to be far from the original.
Features of cooking Uzbek shurpa
There are two main technologies for preparing shurpa. According to one of them, vegetables are fried for her, according to the other, they languish for a long time on fire without roasting. Uzbek shurpa- boiled, which greatly enhances its benefits. It will be even more useful and will help you recover from a long illness (and in Central Asia they use it for this), if you cook it correctly.
- The basis for the Uzbek shurpa is lamb, other meat will make this dish different. Preferably use cold cuts from lamb, that is, take some ribs, some meat from the shoulder blade, a little from the rump and brisket.
- Vegetables and apples, which are part of shurpa, are cut into large pieces. Medium-sized fruits are cut in half, large ones - into 4 parts. But the onion is cut into thin half rings, so that later in the broth they become transparent and almost invisible.
- When laying vegetables, it is better to add potatoes a little earlier than tomatoes and other vegetables, since it takes a little longer to cook.
- If the recipe uses chickpeas, and in Uzbekistan it is added to shurpa quite often, then it must be soaked overnight so that it boils faster and becomes soft.
Shurpa should also be served correctly. Shurpa in Uzbek is served in two plates. One contains meat and vegetables, the other contains broth. To be precise, the broth is poured into a bowl.
Shurpa recipe in Uzbek
Cooking Uzbek shurpa, the recipe of which we provide for our readers, takes about three hours, but you will not regret the time spent.
What you need for shurpa:
- lamb (assorted) - 0.5-0.6 kg;
- onions - 0.5 kg (preferably 3 parts spicy, 2 parts sweet);
- chickpeas - a glass;
- carrots - 0.3 kg;
- potatoes - 0.3 kg;
- tomatoes - 0.2 kg;
- sweet pepper - 0.2 kg;
- quince (or just sour apple) - 1 PC.;
- spicy capsicum(optional) - 1 pc.;
- salt, sugar - to taste;
- cilantro - 1 bunch;
- seasonings (zira, coriander) - to taste;
- water - 3 l.
How to cook shurpa in Uzbek:
- Wash the meat, cut it into large pieces. Fill with water. Bring to a boil and remove the foam.
- Add seasonings to the broth, salt it. Add the spicy onion cut into thin half rings. Cook over low heat for half an hour.
- Peel and cut large pieces of potatoes and carrots, put them in the broth. Add chickpeas and hot peppers (whole) there.
- Cut peeled tomatoes and quince large slices. Cut sweet pepper into thin strips. Put them in the soup an hour after the previous batch of vegetables was added to it.
- Boil for another 15 minutes. Put the sweet onion cut into half rings. Taste the broth and sweeten it with sugar and salt to taste.
- Cook for another 15 minutes or a little longer - until tender. Ready shurpa is considered when the vegetables and meat in it have become soft.
Put vegetables with meat on a dish, sprinkle with herbs. Pour the broth into bowls, also sprinkle with chopped cilantro. Serve Uzbek cakes with shurpa.
It should be noted that shurpa is high-calorie dish, but its composition is balanced. About 20 percent of it is proteins, a sixth is fats, the rest is carbohydrates. Due to the high content of vegetables, it contains many vitamins and other useful elements. One serving of shurpa contains about 500 kcal. That is, it is actually a nutritious and delicious lunch.
Greetings, dear guests of my blog. I already have a tradition to cook on Sundays all kinds of delicious food for my relatives. Not one that is prepared daily, but something special. Of course, I cook food every day, but on Sundays it should be a special meal. And I try to cook something festive, weekend. Such that it takes a long time to cook, a dish that cannot be cooked quickly, so to speak. hastily. And today we have Uzbek shurpa.
This is a dish of oriental cuisine, very rich and just like that it is not possible to cook it without certain skills. Personally, I didn't get it right the first time. But you know, when they tell me that they tried shurpa somewhere and it is far from mine, that it’s not even close (mine is better), it’s worth a lot, so I cook exactly the shurpa that is prepared at home.
You know, I have already scheduled the next two Sundays that I will cook. And remember last time we were visiting and cooking. Recipes come by themselves, maybe from some kind of event. This time, my brother and his family and my father were visiting me, and we bought a whole carcass of a ram. Shurpa will be cooked by God himself, right?
Shurpa has healing properties especially now that it's cold season. As Stalik Khankishiev said: "Any self-respecting Uzbek is treated with shurpa." And it's true, there are so many vitamins in it that any cold goes away at once. I'll tell you honestly, I often cook lamb shurpa classic recipe. And I don't think there's any need for a prescription. Lamb makes the most delicious, rich, moderately fatty shurpa.
Shurpa lamb soup - Uzbek classic recipe
I really love oriental cuisine and often visit Uzbek cafes. There are many of my favorite dishes. I think it is not necessary to list them, you are already familiar with them. But pay attention, almost all of them are prepared from lamb. Whether it's a kebab or a lagman, mutton is also cooked in the right Uzbek. So shurpa should be prepared from lamb, unless of course it is correct, Uzbek.
I compared cooking recipes a lot and settled on one, the most correct one, in my opinion. Therefore, it occurred to me to cook shurpa today, such that it would be very close to the original. What’s more, I already have everything I need. Let's look at the ingredients from which we will prepare shurpa soup:
- Lamb - I have ribs
- Carrot
- Onion
- Red onion, lettuce
- Tomatoes
- Bulgarian pepper
- Chilli
- Potato
- Coriander
- dried basil
As I already said, I do not voice exact figures, the number of products. I start from the volume of my pan or cauldron.
To start, I poured lamb ribs cold water and set it on fire. Let's cook the broth.
Properly brewed broth contains 60% of successful, tasty shurpa.
So, we need to get a rich and clean broth. There are the following rules for this:
- Be sure to remove completely, all the resulting foam.
- When the water boils, reduce the heat to a minimum so that the broth is slightly bubbling.
So we remove all the foam and set the fire to a minimum.
You can see that I didn’t have the foam I needed. I cleaned it all out. Do it in a way that is convenient for you. I advise, when the foam forms, remove it with an ordinary tablespoon.
It is not in vain that colds are treated with shurpa.
Lamb ribs are boiled over low heat for 40 minutes, it's time to send onions to them.
As soon as the onion was thrown, the smell went stunning. Personally, I like it a lot, because I really love onions.
We clean the carrots and cut into large washers.
We throw it to the bow and add gas.
Since the carrot lowered the overall temperature of the broth and the boil stopped. Waiting for it to boil again.
But after it boils, we reduce it again.
Cut the tomato into small slices.
Many people tell me that my shurpa is very tasty. I do not want to brag, I just treat cooking to the smallest detail. For example, I carefully clean tomatoes from any smallest kaki.
Before you put the tomatoes in the pan, you need to add coriander.
Whole coriander seeds are best, but even better if you grind them in a mortar. The aroma will be throughout the house.
Now you can add tomatoes and salt to taste.
Remember the chili pepper? Uzbek shurpa is definitely prepared with it. But how much to add, decide for yourself, it's up to you. I have two small ones.
Now cut the bell pepper into strips.
We simmer the tomatoes for 5-7 minutes and drop the bell pepper into the soup - shurpa.
If your ribs are not portion size, then it's time to get it, cut it into small pieces and throw it back.
Add dried basil and potatoes.
My potatoes are not large, I would say small, so I throw in whole pieces. And if it was large, then I would divide it into two halves, no need to grind.
Cook another 10 minutes.
3 minutes before readiness, throw in red onion, cut into half rings.
It remains to mix, try again for salt, if necessary, you can still add salt.
Shurpa lamb soup is ready. What a scent!!! Again, I will quote Stalik Khankishiyev: "Here you have the first course, here you have the second dish." I explain that shurpa (broth) is poured into bowls, and meat and potatoes are laid out on a separate bowl. So we eat.
Be sure to tell us how you did it or how you cook Uzbek shurpa?..
