Beef shurpa - general principles and methods of preparation
Shurpa is an original oriental dish. This thick meat soup is traditionally made from lamb, but many use beef for this. To make shurpa come out more rich, meat is taken to the bones, but there should be a lot of pulp. The soup is very nutritious, so it can be served instead of the main dish.
Beef Shurpa - food preparation
Beef needs to be washed and cut into fairly large pieces. If indicated in the recipe, the meat is separated from the bones. Grind pure vegetables, but not very finely. Dice potatoes. It's pretty simple.
Beef Shurpa - cooking utensils
To prepare the shurpa, a cauldron is suitable, as well as any other thick-walled pan or just with a thick bottom.
Beef Shurpa - the best recipes
Recipe 1: Homemade Beef Shurpa
This is an easy version of shurpa, which brings benefits for the whole body and does not require special efforts, despite the fact that it turns out to be incredibly tasty and appetizing.
Ingredients
1,300 g of beef;
2 carrots;
1 bell pepper;
5 medium potatoes;
3 small onions;
2 tomatoes;
bay leaf or basil;
dill, cilantro, green onions;
salt;
spices (red and black pepper, zira, coriander).
Cooking method
From the meat cut into large pieces, we cook the broth for an hour, not forgetting to remove the foam when it is boiling. We also put in it one onion, one carrot and a bay leaf or basil. After 20 minutes, we remove the vegetables from the broth and immerse into it the rings of carrots, onions and a third of spices. Cook for another 20 minutes and put the tomatoes sliced in quarters into the shurpa. After another 10 minutes - potatoes. After it is cooked, throw the bell pepper (slices), herbs, seasonings and salt to taste. After another boil, boil for another 10 minutes and set aside. Let it brew for 15 minutes and serve.
Recipe 2: Uzbek Beef Shurpa
Shurpa is cooked in Uzbekistan, both on weekdays and for large Muslim holidays, such as Kurban Khait, Ruza Khait and Navruz. This is a rather nutritious and tasty dish, especially if it is cooked on a fire. Since, in most cases, we do not have such an opportunity, we will prepare it in an ordinary pan with a thick bottom. When applying fantasy, shurpa should be very attractive to our stomach.
Ingredients
300 g of beef ribs, tubular beef bones and beef itself;
4 medium-sized onions;
5-6 medium potatoes;
2 bell peppers of green color;
3 carrots;
50 g of Uzbek peas;
4 cloves of garlic;
1 table. lies. seeds of zira and cilantro;
0.5 table. lies. basil, lotus and curry;
parsley dill;
coarse salt.
Cooking method
Rinse beef, ribs and bone thoroughly in cold water. It is advisable not to cut the meat into pieces. Put everything in a pan, pour water. After boiling, remove the foam and cook for about an hour on a small flame. Even during the laying of the broth, it is also necessary to add 3-4 finely chopped onions and lavrushka to it, salt (1 table. Spoon), mix.
While cooking the broth, you need to rinse pre-soaked Uzbek peas. Cut into four slices carrots, potatoes and remaining onions.
In 10 minutes until the meat is ready, throw Uzbek peas into the broth and boil for 20 minutes. Then put the onions and carrots, and cook for another 15 minutes. When they are half ready, drop the potatoes, cook for another 10 minutes. In the meantime, chop the bell peppers, garlic in equal proportions and mix the seasonings (basil, curry and lotus) and for five minutes until soup is ready, toss them in a pot. Boil everything until fully cooked, remove from the stove and let it brew a little. When serving, add chopped fresh herbs to each plate.
Recipe 3: Beef Shurpa with Tomato Paste
This recipe is slightly adapted for those who do not like coarsely chopped onions and carrots.
Ingredients
600 g of beef brisket (on the bone);
200 g carrots;
200 g of onions;
800 g of potatoes;
2 table. lies. tomato paste;
ground black pepper;
vegetable oil;
salt;
Bay leaf.
Cooking method
The meat must be separated from the bone. Pour the bone with water and cook for half an hour. Chop onions, chop carrots on a fine grater. Cut the potatoes into medium-sized cubes.
Pass the onion and carrots in vegetable oil until half-ready, add pieces of beef, tomato paste and fry everything for 10 minutes. The fire should be medium.
Pour the vegetables from the pan into the broth and bring it to a boil. Add potatoes, bay leaf. Salt, pepper and cook for another 20 minutes. Delicious shurpa is ready.
Recipe 4: Armenian Beef Shurpa
It differs from other types of shurpa in that the meat is pre-fried for it, from which the soup takes on even greater piquancy.
Ingredients
A pound of beef;
8 potatoes;
2 onions;
2 carrots;
2 tables. lies. tomato puree and vegetable oil;
salt;
ground black pepper;
fresh greens.
Cooking method
Pre-boil the meat in plenty of water. Pass onion sliced in half rings in vegetable oil. Cut boiled meat into pieces, fry in oil, mix with onions. Add to them carrots, diced, tomato puree and fry for another 6 minutes. Next, the products from the pan should be transferred to the pan and pour the broth left over from cooking beef. Bring to a boil, add potato wedges, pepper and salt. Boil another 20 minutes. Add fresh chopped greens to the prepared shurpa.
Beef Shurpa - tips from experienced chefs
If chickpeas are used to make shurpa, it should be soaked for 12 hours before cooking.
