Ingredients for lamb shurpa. Uzbek lamb shurpa

Step-by-step recipes for cooking lamb shurpa with noodles, chickpeas, in pots and an oriental version

2018-06-20 Yakovleva Kira

Grade
prescription

1982

Time
(min)

servings
(people)

In 100 grams ready meal

3 gr.

carbohydrates

7 gr.

68 kcal.

Option 1: Lamb Shurpa - a classic recipe

Shurpa is a rich soup, especially common in Muslim Eastern countries. Recently gained popularity in Russia. Most often it is prepared from lamb on the bone, but sometimes there are recipes with beef and even fish.

Ingredients:

2 l. water;
1 carrot;
2-3 tomatoes;
0.7 kg lamb;
0.5 kg of potatoes;
3 cloves of garlic;
1 bell pepper;
1 st. a spoonful of tomato paste;
a pinch of salt, red and black pepper.

Step-by-step recipe for lamb shurpa

Rinse the meat, remove excess moisture with napkins, cut.

Fry the meat pieces in a saucepan over high heat in oil until golden brown. To prevent the meat from splattering with fat, before lowering it into the stewpan, you need to salt the oil a little.

Pour water into a saucepan (it is better to use non-carbonated mineral water), boil lamb in it until cooked over low heat, then the soup will be transparent. In the process, remove the foam with a slotted spoon.

Remove the meat, cool and cut into arbitrary pieces.

While the beef is cooking, coarsely chop the carrots, put in the broth.

Cut the potatoes into cubes, if it is small, then you can lower it whole into the broth.

Dip the potatoes and meat into the broth.

Cut the onion into rings, then into quarters, add to the shurpa.

Peel and cut the peppers, chop the tomatoes, put everything into the pan.

Salt the shurpa, pepper to your taste.

Chop the greens, chop the garlic, add to the soup, leave on the switched off stove for fifteen minutes.

Shurpa is taken with fresh lavash, herbs and garlic. Such a soup warms up perfectly on chilly days in winter, but in summer it will be received with a bang by all family and friends.

Option 2: A quick recipe for lamb shurpa

You can reduce the cooking time by using a slow cooker. You only need to load the products in the right sequence, and the equipment will do the rest by itself. The names of the modes may differ depending on the model of the multicooker, so you should look at the instructions before starting cooking.

Ingredients:

2 bows;
1 pepper;
2 tomatoes;
1 carrot;
6 potatoes;
50 grams of dill;
800 grams of lamb meat.

How to quickly cook lamb shurpa

Pour oil into the multicooker, select the "Frying" mode - 160 degrees.

Cut the meat into small pieces, dip in hot oil, fry until golden brown for about four minutes.

Cut the carrots into circles, add to the lamb, fry for another four minutes.

Chop the pepper, put in a slow cooker, lower the temperature to 140 degrees, fry for three minutes.

Peel the tomatoes from the skin, chop in a blender, add to the rest of the ingredients.

Pour in the pasta, cook for five minutes after boiling, stirring occasionally.

Coarsely chop potatoes and onions, add to shurpa.

Pour 3.5 liters of boiling water into the multicooker.

Cook for an hour and a half on the "Extinguishing" mode.

After cooking, you need to let the shurpa stand under a closed lid, so the taste will be more saturated.

Option 3: Caucasian lamb shurpa at home

Delicious shurpa is obtained by caucasian recipe- with the addition of eggplant and cilantro. The amount of other ingredients can be adjusted as desired. For example, if you want more hearty soup you need more potatoes.

Ingredients:

0.5 lemon;
150 grams of onion;
0.4 kg of carrots;
0.4 kg of potatoes;
50 grams of cilantro;
0.4 kg of tomatoes;
0.4 kg of eggplant;
1 kg lamb meat on the bone.

Step by step recipe

Dip the lamb in a soup pot or cauldron, add the onion, Bay leaf and three liters of water, cook for two hours, removing foam from the surface with a slotted spoon.

Fifteen minutes before the meat is ready, salt.

Strain the liquid, remove the meat from the bone and chop.

Cut large potatoes, carrots into bars, and onions into rings.

Cut tomatoes and eggplant into equal pieces.

Put all the vegetables and meat in the broth, cook for forty minutes over low heat.

Add spices, salt, chopped herbs, cook for half an hour.

Before putting the dish on the table, it must be allowed to brew for at least half an hour under a closed lid, and squeeze a little into each serving. lemon juice Or add a lemon wedge.

Option 4: Oriental lamb shurpa at home

A worthy rival to the Caucasian version is shurpa in the east. Her secret is in a special seasoning - cumin. Do not forget about parsley and dill.

Ingredients:

1 onion;
1 carrot;
2 tomatoes;
6 potatoes;
1 yellow pepper;
1 teaspoon of zira;
3 sprigs of dill;
2 sprigs of parsley;
500 grams of lamb;
1 teaspoon suneli hops.

How to cook

Cut the meat into large pieces, fry in hot oil.

Cut the vegetables into large equal pieces, add everything except the potatoes to the lamb, simmer for five minutes.

Transfer the prepared ingredients to a saucepan, add potatoes to them, pour cold water cook until it becomes soft.

Pour in the pasta, add chopped garlic and spices, cook for six minutes.

Paprika, coriander, turmeric, curry and basil are suitable as seasonings (instead of suneli hops). Fresh herbs should be added five minutes before the end of cooking so that they do not lose their color and aroma. For those who like it spicier, you can add a small red pepper. The main thing is not to overdo it, otherwise there is a risk of spoiling the taste of the finished dish. Add salt as desired.

Option 5: Homemade lamb shurpa in pots

You can cook shurpa not only on the stove and in a slow cooker, but also in the oven in small portioned pots. The ingredients are the same as in classic recipe. Taste can be controlled by adding and mixing various seasonings and spices.

Ingredients:

1 onion;
1 carrot;
2 potatoes;
0.5 sweet pepper;
400 grams of lamb;
0.5 teaspoon of zira (cumin);
6 art. spoons of tomato paste;
3 sprigs of thyme and basil.

Step by step recipe

Pour the meat with water, after boiling, cook for fifty minutes, salt, mix.

Cut all vegetables into large pieces.

Strain the broth, cool the lamb, separate from the bone and cut the meat.

Put meat and vegetables, basil and thyme into each pot, add zira and pour in two tablespoons of tomato paste.

Pour the broth into the pot, so that about three centimeters remain to the edge.

Preheat the oven to 180 degrees, put the shurpa for forty minutes.

Ready shurpa can be decorated with a slice of fresh lemon and finely chopped greens or a sprig of parsley.

Option 6: Chuvash-style lamb shurpa at home

One of the most simple recipe requiring minimal amount ingredients available at any grocery store. Of course, the result will depend on the quality of the selected meat and vegetables. The amount of products in this recipe is assumed to be three liters of water.

Ingredients:

4 bulbs;
2 carrots;
2 tomatoes;
3 potatoes;
2 red peppers;
700 grams of lamb.

How to cook

Cut the washed lamb into pieces, pour two liters of water, after it boils, cook for five minutes, remove the foam in the process.

Pour out the water, rinse the meat, add water, bring to a boil, cook for two hours.

Cut potatoes into quarters, soak.

Chop the onion into half rings, carrots, peppers and tomatoes into strips.

Fold the carrots, onions and potatoes to the lamb, cook for twenty minutes.

Sprinkle shurpa with spices, add tomatoes and peppers, cook for fifteen minutes.

You can use absolutely any spices, make shurpa spicier with pepper or more fragrant with turmeric and garlic.

Option 7: Homemade lamb shurpa with chickpeas

More hearty option shurpy - with the addition of chickpeas. It must be soaked before cooking in cool water for five to six hours, preferably overnight, otherwise it will be too hard.

Ingredients:

50 grams of chickpeas;
2.5 liters of water;
150 grams of onion;
0.2 kg of potatoes;
150 grams of tomatoes;
100 grams of carrots;
0.5 kg lamb ribs;
150 grams of tail fat.

Step by step recipe

Sort chickpeas, pour water over night.

Chop the ribs so that there was a bone in each meat piece.

Finely chop the fat, put together with the meat in a cauldron.

Pour cold water, cook over medium heat until the meat is cooked.

Cut potatoes into cubes, peppers and onions into half rings, and tomatoes into slices.

Put all the vegetables in a cauldron, except for potatoes, cook for twenty minutes.

Add potatoes, salt, spices, cook for another third of an hour minutes.

Shurpa according to this recipe is very satisfying, rich and tasty. You can serve it with homemade freshly baked bread or pita bread.

Option 8: Lamb shurpa with noodles

Another hearty option is shurpa with noodles. At the same time, you can cook it yourself - you will only need flour and eggs. If you do not want to spend time on this, you can use ready-made noodles, just choose from thick varieties, preferably from wheat flour.

Ingredients:

2 eggs;
3 tomatoes;
3.5 liters of water;
1 cup chickpeas;
1 glass of flour;
1 kg lamb;
2 bell peppers;
salt and seasonings to taste.

How to cook

Rinse the chickpeas and soak overnight in cold water.

Pour lamb with water, after it boils, cook for an hour and a half.

Rinse chickpeas, add to meat.

While meat is cooking cook homemade noodles: knead the eggs with salt and flour into a stiff dough, roll it out thinly, let it dry and cut the noodles with a knife or a special noodle cutter.

Transfer the noodles to a sieve, shake a couple of times, add to the broth.

Finely chop the onion and carrot and fry for four minutes.

Scald the tomatoes with boiling water, peel and cut the pulp into cubes, add to the frying, simmer for ten minutes.

Cut the pepper into four parts, add to the broth along with the frying.

As soon as the shurpa boils again, put noodles, spices and salt into it, cook until tender.

A few minutes before the end of cooking, you can add finely chopped greens to the shurpa, this will make the dish more fragrant. Before serving, shurpa should be allowed to brew.

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 are scalded with boiling water, after making 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.

Shurpa recipes

lamb shurpa

8-10

2 hours 30 minutes

125 kcal

5 /5 (1 )

When traditional soups already tired when it got very cold outside, but I want to quickly warm up and provide the body with heat and calories, they become relevant hearty firsts dishes oriental cuisine. Lamb shurpa is the most common soup in Uzbekistan. rich soup With large quantity meat and vegetables. Cooking secret delicious shurpa from lamb in that it is cooked by itself and, like the Eastern people, does not tolerate fuss. It is important to observe the sequence of laying the components of the soup and do it at a strictly defined time, while providing the desired temperature regime.

Let's learn how to cook this hearty soup, and at the same time touch the culture of Uzbekistan.

Uzbek lamb shurpa

Kitchen appliances: saucepan, 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	beam

How to choose the right ingredients

Shurpa is, first of all, meat soup. Therefore, its taste and nutritional value depend on the meat you choose for the soup.
The best for him are soft parts of lamb: loin or shoulder blade.
Good lamb is elastic to the touch, its fat is white. The yellowness and friability of fat indicates that this is old meat.
The smell of meat should be pleasant, without rottenness and 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 is milk lamb meat.
When choosing vegetables, give preference to medium-sized fruits. Vegetables in shurpa are laid coarsely chopped, pieces of approximately the same size.
We will cook hom shurpa. This means that we will lay all the components raw, without additional frying, and therefore the size of the vegetables matters.

Recipe step by step

First stage

Second phase

Preparation and serving.
To observe the temperature regime, use this advice: as soon as the previous component of the soup boiled and boiled in it for 3-4 minutes, lay next ingredient, increase the heat, as soon as the boiling process intensifies, reduce the heat, boil and introduce the next component.

Video recipe for lamb shurpa

Watch in a short video how a real Uzbek prepares hom shurpa. Be sure to watch to the end: a lot interesting facts and secrets.

https://youtu.be/Se-ajGEWhWA

Shurpa from lamb 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 evenly heated, do not boil soft, retain their shape, while becoming fragrant and soft. Great recipe for a busy housewife: after all, all the components are cut large, and the cooking process in a slow cooker does not require constant attention. We will divide the process into 2 parts. First, boil the broth, this will ensure its transparency. Then add all the vegetables to the broth: the meat will become even softer and soaked with all the flavors of vegetables.

Time for preparing: 2 hours.
Servings: 8-10.
Kitchen appliances: multicooker, knife, cutting board.

Ingredients

Recipe step by step

First stage

Stock preparation and vegetable preparation.

Second phase

Shurpa preparation and serving.

soup recipe video

You can easily cook this soup in a slow cooker. Watch a short video to see for yourself.

Shurpa in a multicooker. Fragrant soup with lamb in a slow cooker. Soup in a slow cooker

More interesting recipes and useful tips you will find on our website!
http://www.multivarochka.com.ua/
Shurpa in a multicooker. Fragrant soup with lamb in a slow cooker. Soup in a slow cooker
http://www.multivarochka.com.ua/547-shurpa-v-multivarke
A fresh video recipe from the Multicooker project - Shurpa in a multicooker. Cooking fragrant soup in a slow cooker with lamb and vegetables. The chef tells how lamb shurpa should look right and what ingredients are needed for cooking, shares the secret of how to cook shurpa quickly, and most importantly, tasty. — http://www.multivarochka.com.ua/547-shurpa-v-multivarke
So, we propose to prepare a recipe for shurpa in a slow cooker together. For you, shurpa in the multicooker redmond, polaris, panasonic, philips, mulineks and other multicookers.
More interesting recipes, useful tips and non-standard ideas can be found on our website! Cooking 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

Cooking:

1. We send lamb to cold water. Add allspice peas and onion. Set the mode to Soup. We monitor the formation of foam in the bowl and periodically remove it.
2. After 60 minutes, salt the almost ready broth. We put coarsely chopped potatoes, carrots and peppers in it. Turn on the Soup mode again, time 60 minutes.
3. We take out the bone from the bowl, cut off the meat. We put the meat on a plate, pour shurpa there. Season with garlic, cilantro and black pepper. Ready. Enjoy your meal!

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2016-01-28T10:33:06.000Z

Don't like lamb? Learn how to cook.
Your broth will be more rich if for it you take not only the flesh of the meat, but also the meat on the bone.
Do not add salt to the broth during cooking: salt will contribute to the formation of foam.
Shurpa is a spicy soup, you can add not only parsley or cilantro, but also basil or tarragon to it.
When serving shurpa, it is necessary 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 mutton fat harden, and the taste of the soup will deteriorate.

If you like shurpa, try delving into Asian cuisine and cook a traditional one. As with all soups, you can use other types of meat that are more familiar to us and try. Do you like fatter? At your service .

Asian cuisine is very rich, tasty, fragrant and satisfying, you can study it endlessly, honing your culinary skills.

Shurpa is a soup loved by men. Still would! It has a lot of meat, which is literally saturated with the aromas of vegetables. Reception of guests, wedding, any holiday in Uzbekistan is not complete without this soup. Mistresses from generation to generation pass on the secrets of its preparation. Having prepared such a soup, you will definitely surprise your family and delight your guests. Share in the comments if your lamb shurpa was a success?

Among Muslim peoples, such a dish as shurpa is common. It exists under several names, for example, chorpa, surpa, shorpo, etc.

Where exactly it appeared is not known exactly, but it is believed that it was invented by the nomadic peoples of Asia. Later it began to be prepared all over the world.

This dish is a meat broth soup used for dressing. It is usually prepared with lamb, but there are many other options for cooking using other types of meat.

Food preparation

The main ingredient of shurpa is meat broth. Therefore, it is very important to choose fresh meat - this will allow you to extract from the dish maximum benefit. Lamb is most often used, but beef, turkey are allowed.

The soup also includes vegetables. It is better to use fresh - they have more useful substances. When buying them in a store, you should pay attention to their color, smell, appearance. If the products have been stored at home for some time, then you need to inspect them and remove blackened and rotten areas before starting work.

You can also use frozen or canned vegetables. It must be taken into account that canned food do not need a long heat treatment, and frozen vegetables are best used immediately after defrosting.

Spices for the dish should be bought in specialized stores. And you should choose exactly those that are indicated in the recipe - this way you will be able to get the taste that a traditional dish should have.

The classic Uzbek shurpa recipe

To properly prepare shurpa, you will need the following ingredients:

lamb - 1 kg;
potatoes - 200 g;
onion - 100 g;
carrots - 260 g;
butter - 60 g;
red bell pepper - 1;
garlic - 4 cloves;
tomato paste - 40 g;
cilantro - 10 g;
black pepper - a quarter tsp;
dill - 10 g;
salt - 1 tsp;
chili - a quarter of a teaspoon;
parsley - 10 g.

From the listed products you can cook soup for 8 people.

Classical step by step recipe shurpas in the photo:

The nutritional value of 100 g of shurpa is 86 calories. It contains carbohydrates in the amount of 7 g, proteins - 12 g, fats - 8 g.

Video recipe for lamb shurpa:

Shurpa fried with chickpeas

Sometimes lamb shurpa is cooked with chickpeas. It gives the dish a unique taste.

Cooking Ingredients:

lamb - 500 g;
vegetable oil - 50 g;
chickpeas - 100 g;
turnip - 1;
water - 2 glasses;
parsley;
onion - 2;
garlic - 5 cloves;
zira;
carrots - 2;
sweet pepper - 2;
potatoes - 5;
coriander;
dill;
tomatoes - 2;
cilantro;
hot pepper;
salt.

Chickpeas are poured warm water and leave overnight. Before starting work, it must be washed several times. The meat is cut large pieces. It should be fried in boiling oil until golden brown.

The onion is cut into half rings and attached to the lamb. The mixture must be seasoned with spices and salt. Continue frying until the onion pieces become translucent.

Water is added to the cauldron and after boiling, the foam is removed. Then chickpeas and garlic are added to the dish. The garlic cloves do not need to be minced.

Carrots are cut into large circles and put in the soup after the garlic. Turnip can be added whole (if you plan to remove it later) or cut into small cubes.

An hour later, potatoes, cut into slices, are added to the mixture. Tomatoes and de-stalked Bell pepper cut into pieces and sent to the cauldron 20 minutes after the potatoes.

Cooking continues for another 15 minutes. At the very end, finely chopped greens are added.

100 g of the dish contains 101 kcal. The resulting amount of soup is enough for 5 servings.

The preparation of shurpa allows the use of corn in it.

To create such a dish you will need:

lamb - 300 g;
potatoes - 2;
black pepper;
vegetable oil - 50 ml;
Bay leaf;
corn - 3 pcs.;
cilantro;
onions - 3 heads;
salt;
tomatoes - 2.

Largely chopped lamb, it is fried in hot sunflower oil. When the pieces are reddened, chopped onions and carrots, cut into circles, are added to them.

The skin is removed from the tomatoes, crushed and sent to the cauldron. The mixture is sprinkled with spices and salt, topped up there hot water(3 l).

An hour later, potato cubes are placed in the dish and corn kernels. The soup is ready when the potatoes are cooked. It is sprinkled with fresh herbs and allowed to brew a little.

The result is 4 servings of shurpa. The number of calories in 100 g is 95.

Hunting shurpa

This cooking option is especially popular in areas where hunting is common. Instead of the usual lamb, game is added to the dish.

Ingredients required for the recipe:

game - 3 kg;
sunflower oil- 100 ml;
potatoes - 6;
carrots - 5;
pepper;
vodka - 200 ml;
onion - 5;
greens;
garlic - 4 cloves;
salt.

First you need to cut the game. Large pieces are laid out in a pot with hot oil and fried until a crust forms. Peeled carrots are cut into circles and added to the meat. After it comes the onion, cut into rings, as well as garlic cloves.

Sprinkle the ingredients with salt and spices, add water to the container (so that it covers the food) and continue cooking until the meat is ready. The fire must be small.

Peel potatoes and cut them into cubes. When the meat is soft and easily detaches from the bones, these cubes are added to the mixture. After 10 minutes, vodka is poured into it. The finished shurpa is sprinkled with chopped herbs.

The approximate number of calories in a dish is 104 (per 100 g). The prepared soup is enough for 6 people.

You can cook shurpa using poultry meat. Very often a turkey is used for this.

For this option, you need to prepare following products(for 5 servings):

turkey - 450 g;
Bulgarian pepper - 200 g;
vegetable oil - 50 g;
tomatoes - 100 g;
onion - 2;
garlic - 3 cloves;
potatoes - 300 g;
carrots - 150 g;
salt.

You can use duck or goose instead of turkey. The carcass is cut into pieces and filled with water. The container is put on fire. After the liquid boils, the foam is removed, and the flame is reduced.

Cooking should continue for about an hour. Then the meat is taken out, the bones are removed from it and put back into the broth. Large chopped potatoes are also placed there. After peeling the carrots, they are cut into sticks and placed in a separate frying pan.

Sunflower oil is also poured there. Carrots are followed by onions cut into half rings. When both ingredients soften, chopped garlic is added to them. This mixture is combined with meat and potatoes, sprinkled with spices and boiled until tender. Shortly before serving, the dish is decorated with greens.

The energy value such a shurpa is 94 kcal.

If you want to increase the calorie content of the dish, you can add turnips to it.

For 4-5 servings you need to prepare:

lamb ribs - 500 g;
onion - 150 g;
chickpeas - 150 g;
carrots - 200 g;
garlic - 3 cloves;
tomatoes - 200 g;
turnip - 150 g;
basil;
salt.

Lamb ribs are poured with water and put on fire. They should cook for 2.5-3 hours. Chickpeas are pre-soaked. When the meat is cooked, turnips cut into quarters, peas and carrots, divided into sticks, are attached to it. It will take another half an hour to cook all this.

During this time, cut the onion into half rings and fry it in sunflower oil. Tomatoes are added to it (they are divided into quarters), then garlic.

Lamb is supplemented with an onion-tomato mixture, mixed and sprinkled with spices. Bring the dish to a boil, sprinkle with chopped basil and remove from the stove.

For every 100 g of product, there are 118 calories.

Shurpa from beef

Real Uzbek shurpa usually made with lamb, but beef can be substituted.

You will need the following products:

beef - 500 g;
onion - 1;
potatoes - 7;
carrots - 2;
garlic - 5 cloves;
tomatoes - 1;
spices;
Bulgarian pepper - 3;
salt.

Beef is cut into cubes and placed in water. It should be boiled for about 2.5 hours, periodically removing the foam. The potatoes are cut into medium pieces, and when the beef is ready, they are attached to it.

In a separate frying pan, sunflower oil is heated and onion sliced \u200b\u200bin half rings is laid out in it. It should be fried until transparent. Then add tomato slices to the pan.

Seeds and stalks are removed from sweet peppers. Cut the rest into strips and also fry. Vegetable mix must be added to meat and potatoes when the latter is ready. The dish should boil, after which it is seasoned with spices. Greens are added at the very end.

The prepared soup can be divided into 5 medium servings. The energy value of the dish is 89 kcal.

This option cannot be called traditional, since it is not customary for Muslims to eat pork. The idea to use pork meat originated in Russia.

This kind of shurpa is prepared with the addition of the following ingredients:

pork - 500 g;
onion - 150 g;
potatoes - 300 g;
garlic - 3 cloves;
tomatoes - 50 g;
salt;
carrots - 100 g.

Pork is cut into pieces and placed in a deep frying pan with heated oil. The meat is supposed to be fried a little. Onion rings are added to it. When they acquire a transparent color, the mixture is poured with water and left to stew for 40 minutes.

Carrots are cut into cubes and sent to the rest of the components. It is followed by potatoes cut into cubes. After 15 minutes, tomatoes are added to the dish.

When the liquid boils, spices and chopped garlic are poured there. After mixing the components, turn off the fire, cover the container with a lid and let it brew.

Pork shurpa contains 123 calories for every 100 g of the dish. The number of servings is 4-6.

On the first course menu Uzbek cuisine is considered crown shurpa(shurvo, shurpo, shurbo, shorvo, chorpa, shorpo, sorpa). Shurpa is a rich rich soup that gives strength to the weak and strengthens the strong. There are two main types (cooking methods) of this magical dish - kainatma shurpa and kovurma shurpa, and there are much more varieties of recipes, taking into account the fact that each area has its own culinary specialties and secrets.

The first type of shurpa - kainatma shurpa - diet dish, since it does not require roasting in in large numbers oils, only meat broth and boiled vegetables. How to cook this dish, says the name itself, it comes from the verb "kainatmok" ("cook"). Kainatma shurpa more to the taste of the inhabitants of the northern countries, where frying in the process of making soups is practically not practiced.

For cooking shurpa You will need:

The above set of ingredients is present in almost all shurpa recipes only the cooking technique is different. Immerse in cold water large pieces meat, bones and cook for 1.5 - 2 hours (if the meat is young, then an hour is enough), periodically removing the chaff from the surface of the broth. After boiling, it is better to cook the meat over low heat. After that, remove and separate the meat from the bones. Of course, the bones will no longer be useful to us, but the boiled meat, cut into neat pieces, is lowered back into the broth. Now in this ready and clean broth we cook vegetables. You need to cook shurpa over low heat so that the vegetables are gradually boiled soft, giving all their taste to the broth. Since the acid from the tomato may prevent the potatoes from cooking well, it is better to add the tomatoes at the very end, and also put herbs and spices at the end. In shurpa, you can use other vegetables, for example, turnips.

All vegetables should be chopped coarsely, including onions (large rings). So that the skins (skins) of tomatoes do not spoil delicate taste shurpas, they should be removed before cooking. If the skin does not separate well, the tomato can be doused with boiling water, after making two cross-shaped cuts on the bottom of the tomato, and then it can be easily removed. If it's winter outside or just out of stock fresh tomato, you can take a little concentrated tomato paste.

After the shurpa is ready, pour it into portions and decorate with chopped greens. Shurpa can also be served separately, that is, meat with vegetables on a separate plate, and the broth in a large bowl (kasushka / kosushka). This type of serving is good for lunch - here both the first and the second are immediately, and most importantly, that everything is tasty and satisfying.

The second type of shurpa is kovurma shurpa. The name is formed from the verb "kovurmok" - "fry", "fry". For its preparation, the same ingredients are required as for the first type of shurpa. But if kainatma shurpa can be cooked in a saucepan, although it is still desirable in a cauldron (cauldron), then kovurma - only in a cauldron, since meat, ribs need to be fried with onions and carrots. Then add about 2 liters of water and after the meat is ready - vegetables.

There is also a shurpa with peas(nut, nohat) - mohara shurpa. Nohat (chickpeas) - Central Asian large peas, which do not boil soft during cooking and remain relatively hard even when fully cooked. It should be soaked in cold water, then cook with meat. You can also use ordinary peas, but if it boils quickly, then you don’t need to soak it like nohat and add it to meat and vegetables later, so that at the end of cooking the kernels remain intact.

Variety of recipes and methods how to cook shurpa, it doesn't end there.

It still happens aces-sorpa(with fish) and kihta shurpa(where instead of whole pieces meat put meatballs in the form of small sausages). Peas (chickpeas) are also present in these shurpa recipes. Meatballs put after the chickpeas are cooked.

This is just a brief summary of what an excellent shurpa is with its multifaceted recipes for every taste. Since shurpa is pretty fatty soup, it must be served with bread, more precisely, with fragrant, hot.

Shurpa photos: