For lovers of outdoor recreation: how to cook shurpa over a fire. Recipes for cooking in a cauldron How to properly cook shurpa over a fire

When a trip to nature takes place more than once over the summer and the whole company is already tired of traditional barbecue or steak, it’s time to think about what new dishes to add to the menu and cook them over an open fire. An excellent option in this case would be boiled shurpa over a fire. Little children will like a liquid dish in a cauldron, and adults will like it as a godsend, especially if you have been on vacation for several days.

How to cook shurpa in a cauldron outdoors

According to the traditional recipe, shurpa is cooked over a fire from the vertebral part of lamb, and the meat must be fresh and always on the bone. But by adapting the recipe to the ingredients you have on hand, you can use meat from another animal, poultry, or even fish. Game shurpa is very tasty. Therefore, when going out into nature, you can even hunt a little, and then cook a family dinner from your catch.

Cooking time: 2 hours.

Number of servings: 8-10.

Ingredients:

lamb on the bone - 1 kg;

potatoes - 1 kg;

onions - 3 pcs.;

carrots - 2 pcs.;

tomato - 2 pcs.;

eggplant - 1 pc.;

bell pepper - 2 pcs.;

fat - 100 g;

garlic - 2 cloves;

dill - 1 bunch;

parsley - 1 bunch;

Bay leaf;

spices - black pepper, cumin, coriander, barberry;

water - 4 l.

Preparation

To prepare shurpa in natural conditions, equip yourself a workplace: stock up on the required amount of firewood, securely fasten the tripod for the cauldron and get ready to create a culinary masterpiece. First, melt the fat in a cauldron.
The meat that goes into the cauldron next must be washed and cut into pieces no smaller than a matchbox. Dip the lamb into the melted fat and fry until an appetizing golden crust appears.
While the meat is frying, there is time to wash and chop the onion and garlic. We turn the onions into large half rings, and the garlic cloves into small cubes using a knife.
Add spices, onions and garlic to the meat. Fry for another 5 minutes until the meat turns golden brown. Now fill the meat with water and wait for it to start boiling. Be sure to skim off the foam and salt the broth. The meat will simmer in the cauldron for about an hour, during which time you need to maintain medium heat. It is important to light and maintain the fire at such a level that there is no strong boiling of liquid in the cauldron, but also to prevent the complete absence of boiling bubbles.
Although some recipes do not involve cutting vegetables at all, because they are still served as a separate side dish, even potato tubers are specially chosen smaller and dipped into the broth whole; for aesthetics, we will chop them a little. Cut the potatoes into 4 parts, and carrots, tomatoes and eggplants into large cubes.
After an hour, add potatoes, eggplants and carrots to the broth. 15 minutes of boiling shurpa will be enough. While the vegetables are cooking, chop the herbs and bell pepper.
Add tomato and pepper slices. Taste the shurpa for salt, add more salt if necessary, and add a bay leaf. After 10 minutes, remove the shurpa from the fire and remove the bay leaf.
Each person is served a portion of shurpa in two plates: the broth is poured into a deep bowl, sprinkled with herbs, and vegetables and meat are placed in a separate plate and eaten as a bite with the broth.
A little about spices: instead of buying them separately, you can go to a special spice department and ask the seller to put together a “bouquet” for your shurpa. You will receive all the necessary spices in a bag in the required proportions.

Onion broth dressing

Shurpa cooked over a fire will have a completely different taste if served with pickled onion dressing. The marinade gives the shurpa a special taste, sourish-spicy, and breaks down the layer of fat, which quickly floats to the top of the broth.

Cooking time: 10 minutes.

Number of servings: 10.

Ingredients:

Preparation

Finely chop the onion into half rings.
Add salt, mix, pressing lightly. It will be more convenient to do this by hand.
Add a little sugar, vinegar and add water.
Pickled onions are added to the bowl with broth, sprinkled with herbs on top.
The recipe for this marinade is standard, and you have already used it more than once for other dishes. Therefore, choose the proportions of sugar, salt and vinegar to your taste.

In contact with

The name “shurpa” is of Eastern origin and means “soup”. Shurpa refers to first courses, the main components of which are meat and vegetables. Men especially love thick, rich and satisfying soup. Over time, shurpa soup in a cauldron over a fire became one of the decorations of the hunting table. When hunting, there is no electric or gas stove available, so meals are cooked over a fire. This is how a simple way to prepare a delicious first course appeared: a recipe for shurpa in a cauldron over a fire. This cooking option gives the soup a special aroma and unique taste.
To cook beef shurpa over a fire you will need a cauldron.

Ingredients:

water - 5 l;
beef - 1 kg;
potatoes - 0.5 kg;
onion - 1 kg (for shurpa and for marinade);
fat from the tail of a sheep - 0.1 kg;
tomatoes - 500 g;
bell pepper, carrots - 4 pcs.;
eggplants - 2 pcs.;
Spices: 2 teaspoons each of barberry, cumin, ground coriander;
a bunch of any greenery;
2 bay leaves;
2 tablespoons table salt;
10 peas of allspice, unground;
Marinade for onions: 1/2 liter of vinegar and cold water;
15 g granulated sugar;
10 g salt.

How to cook shurpa in a cauldron over a fire:

Judging by the composition and quantity of ingredients alone, it is clear that the result will be a very thick and tasty hot dish. In its proportions and spices, shurpa soup resembles the composition of another tasty dish - pilaf, which is also cooked in a cauldron.
First of all, you need to make a fire, secure a cauldron over it, and put fat tail fat, which will be used for frying the beef. The meat must first be washed, cut into pieces approximately 3x3cm in size, and fried until a crispy crust forms, then put out of the cauldron onto a plate. The beef does not need to be cut into pieces, but cooked in large pieces. But in this case, the cooking time for beef shurpa will increase. In addition, it is more convenient when the meat is cut into portions.

Cut 0.5 kg of onion and all the carrots into cubes and cook in a cauldron until cooked, then add the beef. Add coarsely chopped tomatoes, eggplants and sweet peppers to the meat and continue stewing. After the vegetables have boiled down a little, add water. After the water boils, simmer for about 2 hours.

There is no need to add wood to the fire; the fire should not be strong.

While the beef and vegetables are stewing, you need to marinate the onions. To do this, cut it into thin half rings, add salt, and pour marinade over it. The marinade consists of vinegar and sugar dissolved in water.

20 minutes before the end of cooking the meat, add chopped peeled potatoes, salt, allspice and a couple of bay leaves into the cauldron. After 15 minutes, the shurpa needs to be seasoned with spices - cumin, barberry, coriander. These spices will add an oriental flavor to the stew.

Pickled onions are not added to the cauldron, but placed on plates along with chopped herbs.
Beef shurpa cooked over a fire is ready.

You can cook beef shurpa in a cauldron over a fire not only while hunting, but also while fishing, having a picnic, or just at the dacha. This tasty dish can also always be prepared in the kitchen in the harsh winter, without waiting for the hunting season. Bon appetit!

Watch the video: recipe for shurpa in a cauldron over a fire

Step-by-step recipes for cooking shurpa over a fire: how to deliciously cook shurpa over a fire in a cauldron from lamb, pork, beef and stew

2018-06-19 Oleg Mikhailov

Grade
recipe

3589

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

4 gr.

Carbohydrates

10 gr.

120 kcal.

Option 1: Traditional shurpa over a fire in a lamb cauldron - a classic recipe

Add some spicy herbs to the parsley - cilantro, and a sprig or two of basil. Don’t forget, shurpa is the property of nomadic peoples, and they always richly seasoned their dishes. Bones are used only to add richness to the broth; if you buy tenderloin for cooking shurpa over a fire in a cauldron, ask for a couple of spinal bones as well.

Ingredients:

1300 grams of lamb pulp and 300 grams of small bones;
two large bell peppers;
garlic - two heads;
a large bunch of fresh parsley;
one and a half kilograms of tomatoes and a kilogram of potatoes;
kilogram of onions;
highly refined oil;
salt, ground coriander, pepper and cumin;
a glass of ground paprika (small pieces).

Step-by-step recipe for shurpa over a fire in a cauldron

Remove the peel from the onion, dissolve it into large half rings, cut the seeded bell pepper into cubes, and cut the potatoes and carrots into small slices. Wash and dry the lamb, cut the meat from the bones and dissolve into portions. Without peeling the tomatoes, cut them into large slices, chop the greens, and finely chop the peeled garlic.

And of all the prepared products, we put the potatoes in the shurpa last, put them aside for now, preferably in a bowl, fill them with water. Keep the heat low throughout the cooking process, but the temperature in the cauldron should be quite decent. First, pour the oil into it and heat it up very high, lower the lamb, stirring with a slotted spoon, fry for about two minutes until golden brown on each side.

After the crust has formed, add the onion, heat it until translucent, add the carrots and stir. After a minute, add bell peppers and chopped tomatoes to the cauldron. Simmer the shurpa for a couple of minutes, then add all the spices to it, don’t forget about the pieces of dried sweet pepper.

Season with garlic and parsley, it’s time to put the potatoes in the shurpa. Place it on top, then fill it to the brim with hot water. After boiling, lower the heat under the cauldron slightly, leave the shurpa to cook slowly for an hour.

Option 2: Quick recipe for pork shurpa on the fire

If you are going outdoors, then it is perhaps unnecessary to remind you of the need to take a hatchet with you. But still, to avoid inconvenience, it is better to chop the ribs at home. By the way, if you don’t spare the onions and cut them into large rings and transfer them to the pork, the meat in the shurpa will cook faster, and the treat itself will come out more flavorful.

Ingredients:

exactly a kilogram of pork ribs;
two thirds of a glass of aromatic oil;
two large onions and one carrot;
four medium-sized potatoes;
a couple of large tomatoes;
salt, spicy spices, always pepper and cumin.

How to quickly cook pork shurpa over a fire

If there is no other way to heat the water, you will have to make two fires. Bring the kettle to a boil on one of them, move it slightly to the side so that the water is just very hot. Place a cauldron over the second one, heat it up very high and pour in the oil. As soon as a light smoke begins to escape from it, lay out large onion half rings, let them brown, then place large chunks of pork in the cauldron and stir.

While waiting for the released liquid to evaporate, coarsely chop the carrots, peppers and peeled potatoes. Add vegetables to the pork and mix; after about five minutes, add large tomato slices. Keep the heat moderate throughout the cooking time, if necessary, remove or, conversely, increase the heat.

As the pork reaches half-cookedness and the potatoes become soft enough, add salt to the shurpa and season generously with spices. Pour in enough boiling water to barely cover the food. Adjust the heat so that the shurpa is just barely boiling. Cover tightly with a lid, maybe even place a towel around the edge. Simmer for up to forty minutes, then serve, generously seasoned with chopped herbs and garlic.

Option 3: A simple recipe for shurpa over a fire in a beef cauldron

You can pickle the onion a little easier - cut it into rings, place it on top of the shurpa, just before removing it from the heat. A few minutes of heating is enough for the onion to lose its sharpness of taste, and shurpa, on the contrary, is imbued with its strong aroma.

Ingredients:

a little over a kilogram of beef;
potatoes - 500 grams;
100 grams of lard;
kilogram of white onions;
vinegar and water for marinade;
three large bell peppers;
four carrots;
a spoonful of sugar and salt;
half a kilo of tomatoes;
two glasses of chopped mixed greens;
Bay leaf;
a spoonful of cumin seeds and the same amount of ground coriander;
two eggplants.

How to cook

We wash and dry the beef pulp, cut into portions. Peel all the carrots and half the onion, cut the vegetables into cubes. Having warmed the oil well in the cauldron, first lay out the onions and carrots. After the vegetables have softened, add the beef to them.

Chop the tomatoes, eggplants and peppers into large pieces, as the beef browns slightly, put the vegetables in a cauldron and simmer for up to a quarter of an hour. Pour boiling water up to the level of the food and slightly reduce the heat. Cover with a lid and leave for an hour and a half.

Peel the potatoes, chop them coarsely, and send them to the shurpa. Add all the spices and bay leaves, mix and simmer for twenty minutes. Lightly salt the second half of the onion, peeled and cut into half rings. Dilute a third of a glass of vinegar with a full glass of cold water, pour into the onion, stir and let stand for several minutes. Serve pickled onions separately with shurpa.

Option 4: Delicious stewed shurpa over a fire

If you are going on a hike, buy canned food with a reserve and be sure to try it - there is no worse surprise after a long journey than finding a soy substitute in a can instead of meat, or, even worse, solid jelly. High-quality canned food, by the way, can be anything, including lamb, pork or any poultry.

Ingredients:

four tin cans of beef stew, 450 grams each;
one and a half kilograms of potatoes;
five large salad onions;
head of garlic;
two sweet carrots;
a couple of large ripe tomatoes;
a handful of dried sweet pepper;
a mixture of dried herbs;
pepper, fine salt and bay leaves.

Step by step recipe

Place the cauldron over low heat, open the cans of canned food, transfer the fat to the cauldron for heating. Peel the onions and set two of them aside for now, cut the rest into cubes and sauté.

After about ten minutes the onion will become translucent. By this point, the carrots should be peeled and cut into large slices, put them in a cauldron and mix. After five minutes, we send the contents of the cans there. Stir the stew and add salt, heat it together with the vegetables for another ten minutes and temporarily remove the cauldron from the fire.

Bring water to a boil in any container, pour it into the cauldron, leaving a little free space. Return it to the fire, and after boiling again, count a quarter of an hour. During this time, peel and coarsely chop the potatoes, place them in the shurpa, adjust the heat to moderate.

In a dry bowl, mix spices and seasonings; separately, cut the tomatoes into small slices. Peel the garlic heads and divide each clove into three or four parts, thinly slice the set aside bulbs. When the potatoes have been boiled for about a quarter of an hour, pour into the shurpa and mix all the spices, and after another five minutes add the garlic, tomatoes and onions. After stirring the dish, remove almost all the heat from under the pot, cover the shurpa with a lid and leave to simmer quietly for another quarter of an hour.

Option 5: Aromatic rich shurpa over a fire with tomato

By replacing fresh tomatoes with paste, they achieve a slightly different taste from classic shurpa. Please note that hot peppers, like garlic, can also be used pickled. According to the author of the recipe, the amount of onion is sufficient, but if you put it even twice as much as indicated, the shurpa will only become richer.

Ingredients:

four kilograms of beef;
three large onions;
two kilos of potatoes;
four juicy bell peppers;
a glass of unrefined oil and the same amount of tomato paste;
one and a half heads of garlic;
salt, chopped herbs and pepper - ground, ground and hot pepper.

How to cook

Cut the peel thinly, peel the vegetables, and soak the potatoes in water for a while. Chop the onions and carrots fairly coarsely, and dissolve the meat into large slices. We light a fire under the cauldron, heat the oil, first lower the meat into it, stir and wait until an amber crust forms.

Next, put the onions and carrots into the cauldron and, sautéing, stir several times. In the meantime, wash and de-seed the pepper, chop it coarsely, and also add it to the shurpa. Season it with tomato, salt and sprinkle with spices, after about ten minutes add coarsely chopped garlic and bay leaves.

If necessary, add a little boiling water and simmer for twenty minutes. We chop the potatoes coarsely, put them in a cauldron and pour boiling water, completely covering all the products. Cook at a moderate boil for up to half an hour, approximately halfway through the time, dropping the whole intact hot pepper into it. Season the finished shurpa with salt and pepper to taste, and cover thickly with herbs.

Lovers of outdoor recreation will appreciate this recipe. Sometimes you get tired of traditional kebabs and chicken thighs; you want something tasty, liquid and with a smoky flavor. Shurpa can be an ideal nutritious dish for a country holiday.Below is a recipe for making shurpa over a fire.

First of all, we need a cauldron and a structure for attaching it over the fire. This dish works better for men, but girls who want to surprise and please their husband can easily cook shurpa over a fire. By the way, shurpa over a fire is a great way to recover from a hangover. Most often it is prepared on the second day after rest. So what do we need.

Let's put the cauldron aside for now. Let's make a fire and prepare food. We need lamb (about 1 kg, 5 small carrots, 3 onions, 1 bell pepper, barberry and cumin, a head of garlic, 5 potatoes and salt. This amount of food is enough for about ten servings.

Cooking shurpa

Place a cauldron of water over the fire, meanwhile chop the lamb and cut the onion into rings. Peel the garlic and carrots. Carrots can be cut lengthwise into two or four pieces. While cooking vegetables and meat, do not forget to skim the foam that forms when the water boils. Peel the potatoes, do not cut them. Our shurpa will combine soup and side dish; vegetables for shurpa will be placed in the broth uncut.

Place lamb into boiling water. The broth should be cooked for about an hour, after which onions, carrots and potatoes are added to it. When all the vegetables are dipped into the broth, it should be salted. Let the shurpa simmer a little more.

The next stage of cooking shurpa over a fire is adding spices for a spicy aroma. Dip a whole head of garlic into the shurpa, add barberry and cumin. Let it cook a little more, throw the bell pepper cut in half or half rings into the water. Let the shurpa cook for another 5-7 minutes, after which it can be removed from the heat.

By the way, some gourmets also pour 50-100 grams of vodka into shurpa. Not recommended if you plan to treat children. However, you can wash down our aromatic soup with vodka. Enjoy!

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A rich, thick soup with a strong meat broth called shurpa or chorpa is the recognized king of national Uzbek cuisine, which combines both a hot main dish and a full-fledged side dish. Each region has its own, original recipe for the dish. The main thing that all options have in common is an excellent result, because real shurpa is prepared from a large amount of meat, vegetables, herbs and spicy spices. This means it simply cannot be tasteless.

If you don’t know how to cook lamb shurpa, keep in mind - this is an oriental dish, it does not tolerate fuss and haste, so you will have to spend more than one hour in the kitchen. But in the end, if you do everything exactly according to the recipe, your household will definitely appreciate the effort spent and will enjoy your culinary masterpiece with pleasure.

Let’s say right away that shurpa is by no means a dietary food. Of course, you can use poultry or lean beef, but the classic shurpa recipe includes fatty lamb, preferably on the bone. Also, true chorpa is impossible without fresh, ripe vegetables, ideally from your own garden.

So, everything in order.

For four servings you will need:

lamb ribs – 600 g;
“meaty” tomatoes – 4 pcs.;
onions (preferably red - they are more juicy) - 5 large heads;
2 medium carrots;
5 potatoes;
galangal (Uzbek turnip) – optional;
bell pepper – 3 – 4 pcs.;
oil for frying - a couple of tablespoons;
seasonings – ground black pepper, peppercorns, coriander, dried basil;
fresh herbs;
salt;
water – 3 l.

Cooking method:

Lamb has a rather specific smell, so it is important to choose good quality meat, and before cooking, rinse the ribs thoroughly under running water.
Use a sharp knife to cut along the bone, chop if necessary to obtain medium-sized pieces.
Place the cut meat into a saucepan and fill with clean filtered water.
When you wait for it to boil, carefully collect and remove any foam that has formed.
Turn the heat down to medium, add salt and cook so that the water only “bubbles” a little on the surface. Only in this way will you get a light and transparent broth.
While the water is boiling, you need to prepare the vegetables. Cut the tomatoes into large slices, peppers (peeled from the core) lengthwise, potatoes and turnips into cubes, and carrots into cubes.
After about 1.5 hours, when the meat comes off the bone easily, you need to remove the ribs and disassemble them. Remove the seeds and return the pulp to the pan.
Together with the lamb, add all the vegetables in this order: first galangal, then carrots, 5 - 7 minutes after boiling - strips of pepper, chopped tomatoes and, at the very end, potatoes.
Cut the onion into thin half rings and fry in vegetable oil.
Place in a saucepan with soup, add spices and simmer over low heat for another 8 - 10 minutes.
Season the hot shurpa with fresh herbs, farm sour cream and you can taste it.

Advice. Let the soup sit for a while before serving. This will make it even more fragrant.

How to properly cook Uzbek lamb shurpa in a cauldron

The original recipe, according to which shurpa was prepared in the villages, does not provide for any other utensils except a thick-walled heavy cauldron. So if you're looking for true authenticity, put aside all your fancy non-stick pans and find a real cast iron casserole with a lid. It is in it that the soup will acquire the very taste and aroma that made this dish so famous and beloved among the people.

Products:

fatty piece of lamb - at least half a kilogram;
fat for frying - in the original you need to take fat tail lard, but you can use any oil, just not refined;
vegetables – bell peppers, carrots, onions, potatoes, tomatoes. 3 – 4 pieces each;
spices (cumin, coriander) - one level teaspoon each;
salt and herbs (dill, tarragon, cilantro, parsley);
water – 2.5-3 l.

Cooking method:

Rinse the lamb and fry in a cauldron in a large amount of fat until the pink tint completely disappears.
Add a lot of onions, large pieces of carrots, strips of bell peppers and tomatoes, cut into 2 - 4 pieces (depending on size).
Stir with a spatula and, when everything is thoroughly fried, pour in clean water, add salt, close the lid and simmer over very low heat until the meat is cooked.
After the required time has passed (it will take 45 - 50 minutes), add potato cubes and spices into the broth.
Simmer everything together for another quarter of an hour.
The shurpa in the cauldron is ready.

Note! Shurpa must be consumed hot. You cannot wait for the soup to cool, as the fat may rise to the surface and solidify, which will reduce the taste of the dish.

Lamb shurpa on fire

Uzbek soup is one of the most common dishes that are usually prepared in nature. It successfully competes with the usual kebab, since the taste of lamb shurpa on the fire is simply incomparable. Cooked in a camp pot in the fresh air, hearty shurpa perfectly satisfies hunger, pacifies and gives a great mood to everyone present.

The recipe is designed for a large company, so the ingredients are indicated in increased proportions:

meat – 1.5 kg;
potatoes (it is better to take small tubers so that you can throw them whole) – 1 kg;
onion – 5 pcs.;
garlic – 4 – 5 cloves;
tomato – 5 large;
carrots – 4 pcs.;
fat for frying;
tomato paste (at least 25% concentration) – 100 g;
greens tied in bunches;
pepper, cumin, hops - suneli or other spices to your taste;
sugar - half a tablespoon;
salt.

Cooking method:

Pour oil or fat into the pot, heat over the fire until bubbles appear, and fry the meat cut into large pieces.
Peel the vegetables - involve everyone present at the picnic in this activity, because together it is more fun not only to relax, but also to work.
Cut everything randomly into large pieces, except for the onion - it needs to be chopped into thin half rings. We also don’t touch the garlic yet, it’s added at the very end.
Add vegetables, tomato paste, sugar to the meat and mix gently. Simmer a little without covering.
Pour water into the pot and let it boil. Skim off any foam if it appears.
Add salt, pepper and cook over a fire for about an hour after boiling.
About 15 minutes before readiness, season with spices and finely chopped garlic. Dip bunches of greens into the shurpa and let them boil.
Before removing from the heat, you need to remove the boiled greens; they have already given their entire “bouquet” to the soup, and sprinkle each serving with fresh green onions, dill and cilantro.

Advice! At the very beginning, set one tomato aside. When the shurpa is cooked, cut it into thin slices and add it to the plate along with the herbs - the soup will look more colorful and taste more delicate.

Cooking in a slow cooker

In the homemade version of shurpa in a slow cooker, you can use any type of meat - pork, beef or chicken.

The remaining components of the dish do not differ from the classic composition:

meat parts – 600 g;
5 potato tubers;
2 carrots;
sweet pepper – 2 pcs.;
tomatoes – 3 pcs.;
ground pepper, bay leaf, salt.

Cooking method:

Wash the meat, chop into large pieces, place in a multicooker container.
Wash, peel, and cut vegetables. Combine with meat.
Fill the contents with water up to 2/3 of the container, salt and pepper, add bay leaf.
Cook shurpa in the “Stew” mode - in this case, the soup will simmer, resulting in a thicker and richer soup. The time depends on the type of meat - chicken needs to be cooked for 40 - 50 minutes, pork - one hour, beef and lamb - at least 1.5 hours.
After the sound signal indicates the end of the program, remove the bowl and let the dish brew with the lid closed.

Advice! For better taste, after finishing the “Stewing” you can not take out the shurpa, but turn on the “Heating” function for 15 minutes. But this is not necessary, the soup will turn out delicious anyway.
Nokhat shurpa is a type of shurpa that differs from other recipes in that it contains chickpeas. To make the chickpeas soft and boiled, they must be soaked in water. It is better to do this at least 10 - 12 hours in advance or overnight.
For shurpa with chickpeas, prepare:
1 cup dry chickpeas;
meat (lamb pulp) – about 0.5 kg;
carrots – 2 pcs.;
potatoes – 300 g;
onions – 2 pcs.;
garlic – 3 cloves;
turnip (or replace with a small white cabbage) – 1 medium;
cilantro, basil, dill, ground red and black pepper, laurel;
salt;
You need to take 3.5 - 4 liters of water.

Cooking method:
Rinse the chickpeas soaked in water ahead of time and place in a cauldron or saucepan.
We also send large pieces of lamb there.
Fill with water, bring to a boil and skim off the foam.
Salt and wait until the meat is cooked. For more flavor, boil the broth along with the whole onion, which then needs to be removed.
30 minutes before the end, add coarsely chopped carrots, turnips and potatoes. If you use cabbage instead of turnips, chop it into strips.
Before turning off the heat, sprinkle chopped herbs on top.
Let it brew and start eating.

There is a whole ritual of eating shurpa - pieces of meat, vegetables and chickpeas caught using a slotted spoon are laid out on a flat plate, and clear broth is poured into a large bowl. This is the method that is considered generally accepted in the East, and therefore the most correct.
Now you will find out the best recipes for lamb shurpa in Uzbek. Cook with pleasure and peace to your home!