There is no more satisfying, thick and rich soup than traditional Tatar shurpa. The classic recipe for this dish invites the hostess to use lamb exclusively, without mixing it with other types of meat. In addition, fat tail fat and fresh cilantro, which give it a special oriental flavor, become an indispensable ingredient in this treat.

Lamb shurpa - a classic recipe

Shurpa cooked according to the classic recipe is an excellent dish for the period of autumn and winter cold. This soup perfectly saturates and warms on frosty days. In addition to 500 grams of lamb, he will also need to take: a few large potatoes, a couple of tablespoons of tomato paste without additives, 150-170 grams of chicken fat, 2-3 white or red onions, a mixture of peppers and a large bunch of cilantro. You can buy a ready-made set of seasonings, which is intended specifically for cooking shurpa.

  1. The first thing is always preparing meat. Processing lamb is not easy. It is very important that it is as fresh as possible. The meat is thoroughly washed under cold running water, and then cut into large pieces.
  2. Salo is better to take slightly frostbitten. In this form, it is easier to cut into small cubes.
  3. The onion is chopped into thin rings and fried with bacon in a cauldron until it is cracked. The finished mixture is transferred to a separate dish. In the oil remaining after processing the onion and fat, the meat pieces are thoroughly fried on all sides.
  4. When the lamb becomes crispy, you can add chopped potatoes and tomato paste to it. Together, the listed ingredients are fried for another 15-20 minutes on low heat.
  5. Water, a mixture of peppers or other seasonings, as well as salt are added to the cauldron.At the very minimum heat, the soup is cooked for at least an hour under a closed lid.

Shurpa is served with chopped cilantro and cracklings. Go well with this soup croutons from Borodino bread.

Uzbek recipe

 

In Uzbekistan, shurpa is also considered one of the favorite dishes, but it is prepared in a slightly different way. For example, instead of lamb pulp, ribs (at least 500 g) are always used for soup. Also, for its preparation you will need to take: 6-7 potatoes, 2 pcs. sweet bell peppers, carrots, tomatoes and white onions, any spices and a bunch of fresh herbs. As you can see by the ingredients, the Uzbek version is less greasy, as there are quite a lot of vegetables in this recipe for mutton shurpa.

  1. The ribs are thoroughly washed with cold running water, and then boiled until cooked.
  2. While the meat is boiling, you can do vegetables. Potatoes are cut into fairly large slices, tomatoes into 4 parts, carrots into thin slices, onions and bell pepper into translucent rings.
  3. All prepared ingredients are placed in meat broth, salted and boiled in it until soft potatoes. There should not be too much water in the pan or cauldron. Shurpa is a very thick soup.
  4. Before serving, the treat is sprinkled with chopped greens.

Shurpa turns out tasty and without any additional additives. But, if desired, it can also be seasoned with sour cream or unsweetened natural yogurt.

Classic bonfire recipe

Few people know that the soup in question is great for cooking at the stake. Of course, for him you will need to have a comfortable roomy cauldron. The finished dish turns out to be surprisingly fragrant, slightly smelling of smoke from the fire. This is a great lunch option for tired travelers or hunters. How to cook lamb shurpa at the stake is described in more detail below.

For such an unusual dish you will need the following ingredients: 4 kg. meat, 15 potatoes, 3 onions, 3 large carrots, 1 glass of tomato paste, a couple of heads of garlic, vegetable oil, salt, any selected spices.

More materials: Uzbek mutton shurpa recipe

  1. It is very important to correctly set the cauldron over the fire. The flame must constantly (without decaying) heat the tank from the bottom, while not clutching its sides.
  2. Large pieces of meat are fried in hot oil. It should immediately salt the lamb and add the prepared spices to it. Dried coriander is perfect for such an occasion.
  3. When the meat is covered with a golden crust, you can add chopped vegetables to it (except for potatoes). Garlic should not be passed through the press. Let it be cut into large enough pieces.
  4. After adding the tomato sauce and thoroughly mixing, all the ingredients are stewed for another 15-17 minutes.
  5. Potatoes are sent to the cauldron along with water. The liquid should completely cover all the ingredients.
  6. Soup is boiled for about 35-40 minutes until the potatoes are soft. Lastly, chopped greens and salt to taste are added to the container if desired.

Shurpa cooked at the stake goes well with fresh pita bread or matnakash, smeared with a thin layer of cottage cheese. Cakes with onions and eggs will also come up to him.

Homemade Shurpa in a slow cooker

 

If desired, a delicious and rich oriental soup can be prepared even in a slow cooker, which will greatly facilitate the task of the cook. The device model can be any. The main thing is that it should have the "Frying" and "Extinguishing" modes. In addition to 1 kg. lamb neck, you need to take: 6 potatoes, a couple of tomatoes, 1 pc. onions and carrots, vegetable oil, various spices and, of course, salt.

  1. First, in the “Frying” mode, at 160 degrees in a bowl of a multicooker, slices of lamb are fried in sunflower oil or fat. When the meat is browned, slices of carrots are laid out to it, which are cooked under the same conditions for another 3-4 minutes.
  2. As soon as the tomatoes go into the mixture, the temperature of the regime will need to be reduced by about 20 degrees. They complement the soup much better than ready-made tomato paste. After boiling the liquid, the multicooker is immediately transferred to the "Extinguishing" mode.
  3. All ingredients are poured with water, coarsely chopped potatoes are added to meat and vegetables, as well as whole onions, salt and spices. Typically, fluid needs about 3.5 liters Cooking soup in the selected mode takes 1.5 hours.

The onion is thrown out of the multicooker bowl immediately after completion of its work. The vegetable will have time to give its taste to the soup. But in the dish itself it will not be. This is a great option for those who do not like onions in any way.

Shurpa in Tatar - a traditional recipe for cooking in a cauldron

To make such a dish truly delicious, it is worth using young lamb for it. It’s great if she turns out to be a home steam room. Such a soup is prepared no less simply than all the options proposed above. For it you will need to take: 700 g of meat, 2-3 pcs. potatoes, onions, carrots, tomatoes and red bell peppers, seasonings, salt.

  1. Lamb, after thorough washing, is coarsely chopped, filled with water and cooked until tender. It is very important to constantly remove foam from the surface so that the broth eventually turns out to be beautiful and transparent. It will cook for at least 2.5 hours.
  2. Potatoes, carrots, peppers, onions and tomatoes are chopped quite large and sent to the broth.
  3. Shurpa is boiled until soft potatoes and served scorching hot.
  4. Salt the soup about 5 minutes before being cooked.

This version of shurpa is best served with thick sour cream. A good addition to it is garlic sauce.

Cooking Tips

 

To make the discussed oriental soup truly rich, it is necessary to immediately fill in all the ingredients with a sufficient amount of water, and not to add the liquid gradually during cooking. Otherwise, the taste of shurpa will be less saturated.

In addition to traditional potatoes, carrots, onions, tomatoes and red pepper, it is also allowed to add zucchini, pumpkin, eggplant and even turnips to the soup. It all depends on the tastes of the hostess herself and all the household.

In addition to fat tail fat, you can also add interior. True, it provides the finished dish with a very specific flavor.

Spices are a very important component of shurpa. It is best to use the following for such soup: basil, zira, cumin, coriander, suneli hops, parsley, bay leaf.

Similar:More from the author: