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Homemade shurpa: 3 variants of a delicious soup
Rich meat shurpa soup
Soups are dishes that should be eaten at least once a week, as they are very healthy. They are also very easy and simple to prepare, and the result is a delicious and healthy dish, especially now.
FoodOboz editorial team has prepared 3 delicious recipes for a hearty shurpa soup, which can be eaten for lunch and even dinner.
1. With lamb
Ingredients:
- lamb - 2 kg
- potatoes - 5 pcs
- carrots - 2 pcs
- onions - 1-2 pcs
- red and yellow bell peppers - 1 pc
- vegetable oil - 2-3 tbsp
- spices for meat - to taste
- greens - 1 bunch
Method of preparation:
- Wash the lamb, soak it in water for 2 hours, then cook for about 1-2 hours, depending on whether the meat is young or not.
- Wash and peel the vegetables. Cut the potatoes into cubes and boil.
- Grate the carrots on a coarse grater and chop the onion into small cubes, throw them into a preheated frying pan and fry well. Add to the cooked potatoes.
- Take out the cooked, soft meat, cut it into medium slices and add to the soup. Cook until it boils. Add pepper and salt to taste.
- Chop the greens and add them at the very end.
2. With beef
Ingredients:
- beef - 1 kg
- water - 2 liters
- potatoes - 3-4 pcs
- carrots - 1 pc
- onion - 1 pc
- tomatoes - 2-3 pcs
- garlic - 3 cloves
- oil - 2-3 tbsp
- black peppercorns - 2 pcs
- black pepper - to taste
- salt - to taste
- bay leaf - 1-2 pcs
- fresh herbs - dill, parsley, green onions - 30 g each
Method of preparation:
- Wash the beef, cut into slices and cook for 1 hour.
- Wash and peel the vegetables. Cut the potatoes into cubes and add them to the meat.
- Grate the carrots on a coarse grater and cut the onion into small cubes and fry everything in vegetable oil.
- Add the finished roast to the meat and potatoes, mix everything thoroughly, add salt and pepper to taste, bring to a boil and add the bay leaf.
- Finely chop the herbs and garlic; they should be added at the very end. You can also add the herbs directly to the plate.
3. Uzbek-style shurpa kaurma
Ingredients:
- beef - 500 g
- potatoes - 3-4 pcs
- onion - 1 pc
- carrot - 1 pc
- sweet pepper - 1 pc
- garlic - 1-2 cloves
- oil - 2-3 tbsp
- tomato paste - 2 tbsp
- bay leaf - 1-2 pcs
- salt - 1.5-2 tsp
- ground black pepper - 0.5 tsp
- any spices - 0.5 tsp
- herbs - parsley, dill - 2-3 sprigs
Method of preparation:
- Pour water into a saucepan, add in the onion, bring to a boil, and then add the chopped beef.
- Peel the potatoes, cut them into cubes, add to the meat, and cook for about 15 minutes.
- Peel the carrots and grate them on a coarse grater.
- Cut the onion into strips or half rings and add it to a hot frying pan with oil. Fry until golden brown.
- Then add tomato paste, salt, pepper, chopped garlic, and spices. Stir and be sure to cover with a lid so that everything is well stewed over low heat for about 10 minutes.
- Add the finished dressing to the boiling soup, stir and cook until it boils.
- Add chopped herbs at the very end.
The dish is best eaten hot. You can add sour cream to make it even tastier.
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