Thick meat soup with vegetables is traditionally prepared from lamb. But this does not mean at all that one cannot depart from traditions and not try to modify the recipe.
Shurpa from chicken turns out to be no less tasty and satisfying. And the main advantage of such a dish is that chicken, unlike other types of meat, cooks much faster, so you can enjoy fragrant homemade shurpa after an hour of laying raw ingredients in a pan.
Chicken Shurpa - General Cooking Principles
To prepare shurpa from chicken, they take the whole bird or its meaty parts. Soup set will not work. There should be a lot of pulp, because shurpa without meat is not shurpa, but an ordinary soup.
So, the chicken is thawed, washed and laid out in a cauldron, cut into portions. Grind meat is not necessary, the pieces should be large enough.
Further, the chicken is either simply boiled in water or fried - it depends on the recipe. 100% say that no one will taste better than fried shurpa - all depends on individual preferences.
All other ingredients are vegetables. They mainly use potatoes, onions, carrots, tomatoes, peppers, eggplant and others - cut into large pieces and put in a pan to the chicken.
Shurpa is languished for a long time, all ingredients should be well cooked, but not overcooked.
To give special taste, spices are placed in the dish - these can be oriental sets, traditional hops-suneli or other spices to taste. Also use herbs and greens.
For cooking, it is best to use a cauldron, a cast-iron deep frying pan or a thick-walled pan - in such containers of chicken shurpa it turns out much richer and tastier.
1. Chicken Shurpa
A traditional recipe that does not include anything superfluous. Only meat, vegetables, spices and herbs. Simple and delicious.
Ingredients:
• chicken carcass;
• potato - 3 tubers;
• 2 carrots;
• onion head;
• 1 tomato;
• 1 bell pepper;
• half a bunch of fresh parsley;
• wine vinegar - 2 tbsp. spoons;
• 30 g flour;
• bitter ground pepper - 15 g;
• a pinch of salt.
Cooking method:
1. We put the chicken in an enameled container with water, boil until bubbles appear on moderate heat, add salt and boil for a few more minutes.
2. After the chicken carcass is completely ready, we take it out of the pan, filter the broth.
3. Cut the carrots in a semicircle, onions - small crumbs, potatoes - medium cubes.
4. In a hot pan with vegetable oil we put carrots with onions, fry for 15 minutes, add wine vinegar, stir and fry for 3 minutes.
5. We put the fried vegetables and potatoes in the broth, close the lid and cook for 15 minutes.
6. Put one tomato in a cup with hot water, hold for several seconds and remove the skin from it, grind it through a blender.
7. Cut sweet pepper into small crumbs, mix with tomato and hot pepper, put in soup and boil for a few more minutes.
8. Pour flour into a separate pan and fry until beige in color for several minutes.
9. Pour the fried flour into the soup, not ceasing to stir, add salt, pour the chopped parsley and cook for 5 minutes.
10. Serve hot on the table.
2. Chicken Shurpa at home
An unusual version of chicken shurpa with the addition of homemade noodles. The taste of the dish does not deteriorate from this, but acquires new interesting facets.
Ingredients:
• chicken carcass weighing 1 kg;
• 2 potatoes;
• 1 onion;
• 1 tomato;
• 1 carrot;
• a bunch of parsley;
For homemade noodles:
• 1 egg;
• water - 300 ml;
• 400 g flour.
Cooking method:
1. Put chicken in a metal container with hot water, cook for 50 minutes.
2. We take out the cooked chicken from the pan, filter the broth, and sort the chicken into separate meat pieces.
3. Put the meat back into the broth.
4. At the same time, put the carrots in circles, onions in strips and tomatoes in slices, and potatoes in a large cube. We boil everything for half an hour.
5. While everything is boiling, prepare the homemade noodles in this way: break the egg into a cup, mix with a fork and salt, pour water, add flour and knead a tough dough. We divide the dough into several parts, each roll out into layers 2 mm thick and cut into strips 2 mm wide.
6. Put the finished noodles in the soup, stir well and cook for another 5 minutes.
7. Remove the cooked chicken shurpa from the fire, pour on hot plates.
3. Chicken Shurpa with spices
Spices in shurpa - this is important. Do not be afraid to put them in large numbers - the result will please you.
Ingredients:
• 5 medium potatoes;
• 1 chicken breast weighing 350 g;
• onion - 2 heads;
• 2 carrots;
• 1 bell pepper;
• tomato - 1 tablespoon with a slide;
• 2 branches of cilantro;
• 3 peas of allspice;
• half a pack of seasonings hops-suneli;
• 5 g of salt;
• 15 g of ground black pepper.
Cooking method:
1. Put the prepared chicken breast in an enameled container, fill it with water until completely covered, cook for 30 minutes on low heat.
2. After the appearance of the bubble, add allspice, add salt, descale and adjust the heat to the smallest.
3. Cook the chicken breast for 40 minutes, with frequent descaling.
4. When the breast is completely cooked, remove it from the pan, filter the broth and put it again on the stove.
5. Pour potatoes into a broth with a cube, cook for 15 minutes.
6. In a frying pan heated with oil to a slightly orange color, fry the onions, sliced in half rings, carrots - in thin slices.
7. Separate the chicken breast from the skin and bones, cut into a large cube.
8. We wash the sweet pepper, remove the seeds, cut into strips, lay it with onions and carrots, fry everything for 2 minutes over low heat.
9. Add the tomato and seasoning of hops-suneli to the vegetables, pour a little broth and stir.
10. Stew the fry for several minutes over low heat, add salt, pepper and stir well.
11. Pour finely chopped parsley greens into the soup, fry and boil for another 3 minutes and remove from the stove.
12. When serving, pour on hot plates.
4. Shurpa from chicken in a slow cooker
Cooking chicken shurpa in a slow cooker is even easier. Prepared the ingredients, laid and after a while you can enjoy the finished dish.
Ingredients:
• chicken - half a kilogram;
• potato - 4 tubers;
• 1 carrot;
• 1 onion;
• 2 bell peppers;
• 2 tomatoes;
• 15 g of ground black pepper;
• salt - 10 g;
• half a bouquet of any greenery.
Cooking method:
1. Put the prepared meat in the capacity of the multicooker.
2. Fill the meat with water, set the device to the "first courses" mode for 30 minutes.
3. Onion cut into small crumbs, potatoes, sweet peppers, tomatoes and carrots - in a small cube.
4. In the cooked chicken broth we put all the vegetables and any seasoning, cook for another 15 minutes.
5. Turn off the slow cooker and serve the shurpa in portioned dishes, sprinkled with chopped parsley and dill.
5. Shurpa from chicken with rice
Vegetables are not used in this recipe, but rice is a part. From this chicken shurpa it turns out interesting and unusual in a new way.
Ingredients:
• chicken - half a kilogram;
• onion head;
• not a big piece of lard;
• rice groats - 125 g;
• half a bunch of dill greens;
• Lavrushka - 2 leaves;
• salt - 5 g.
Cooking method:
1. Prepared chicken fillet cut into medium pieces.
2. We put it in a metal container, pour water, cook over high heat before drilling, often descaling.
3. Set the smallest fire and boil for another half hour.
4. We wash the rice groats, put in the broth, boil for 20 minutes until the groats are completely softened.
5. Separately, fry the onion and lard in a pan and put in soup.
6. Remove the pan from the heat, put the lavrushka, salt, and insist 15 minutes.
7. Pour into portioned plates.
6. Shurpa from chicken: a diet recipe
Diet is not a reason to refuse such a delicious dish. Vegetables and chicken breast are foods allowed on diets. The main thing is to prepare them correctly.
Ingredients:
• chicken meat without fat and skins - half a kilogram;
• 2 tomatoes;
• potato - 2 tubers;
• carrot - 1 pc.;
• onion head;
• a few cloves of garlic;
• 1 bell pepper;
• salt - 10 g;
• black pepper powder - 20 g;
• half a bunch of fresh dill;
• coriander - 10 g;
• 3 leaves of lavrushka;
• 60 ml of vegetable oil.
Cooking method:
1. We chop the onions and carrots with a fine grater, put in a cast iron and fry in oil.
2. Chicken pulp cut into medium pieces, add to vegetables.
3. Next, lay the tomatoes - in a small cube, sweet pepper - in strips.
4. When juice stands out from the tomatoes, pour everything with boiling water and boil for 35 minutes over moderate heat.
5. Put the lavrushka in the cast iron.
6. Peel the potatoes, rinse, cut into small cubes, put them in a cast iron to all contents.
7. When the potatoes soften, add salt to the soup, add pepper, garlic and remove the soup from the stove.
8. Let the soup brew for 25 minutes and serve.
Churpa Shurpa - tips and tricks
• Shurpa will turn out much tastier if you fry the chicken before cooking it in water or even bake it in the oven.
• For a light version of shurpa, use filet or breast, it is better to cook it, and not fry.
• Shurpa will be tastier if, after being ready to leave it for 10 minutes at the slowest fire, become dark.
• Shurpa is tasty in freshly prepared form; when cooled or warmed up, it loses its taste.
• Ready meat can be left in the broth and continue languishing along with vegetables, or taken out and let the vegetables cook in the meat broth. In the second version, it is better to put the chicken immediately in a plate and pour the soup itself.
• A lot of greens - an important point in the preparation of shurpa, use cilantro, dill, basil, tarragon, parsley, green onion feathers.
• Shurpa is served with sour cream, mayonnaise, mustard, adjika - there are many variations.
