A piece of meat, fresh vegetables, herbs, spices - all that is needed for making Uzbek shurpa.
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Shurpa in Uzbek - general principles of preparation
Immediately prepare a cauldron or a thick-walled pan, shurpa is prepared only in such dishes. You can use a slow cooker.
Ideally, shurpa is made from young lamb, but the use of other types of meat will not worsen the taste of the dish, it will just slightly change it, so you can safely replace lamb with veal, home chicken, pork, duck. The main thing is that the pieces are with fat and on the bone, the brisket or loin is best suited.
From vegetables, potatoes, carrots, onions, tomatoes, cabbage, zucchini and more are used. Legumes, mostly chickpeas, or cereals are often added - rice.
The taste of the dish is also affected by the spices and herbs used: coriander, white, black and red pepper, zira, basil, cilantro, dill, laurel, cumin are suitable.
Uzbek Shurpa can be prepared in two ways: by boiling or frying all the ingredients. Boiled shurpa is one where meat broth is first boiled, into which chopped vegetables are then laid. Fried - the one where meat and vegetables are first separately fried in oil in pans, then mixed in a cauldron and poured with boiling water, brought to readiness.
Shurpa in Uzbek is especially good if you give the dish after cooking 10-30 minutes to insist.
1. Shurpa in Uzbek
Ingredients:
• 300 g of mutton;
• 5 small pieces of fat tail fat;
• 6 potato tubers;
• carrot - 1 pc.;
• tomato - 1 pc.;
• onion head;
• black and red pepper powder, salt - 10 g each;
• 2 leaves of laurel;
• half a bunch of any greenery.
Cooking method:
1. Cut the lamb in a medium cube, fill with water, add lard, put the leaves of laurel and let the water boil over high heat.
2. When the water boils, reduce the heat and cook the meat for 1 hour 20 minutes, removing the foam.
3. Add to the pan carrots, cut into thin strips, onions - small crumbs, chopped peeled tomatoes, diced potatoes, pepper, season with spices, salt and cook until all foods are completely soft on moderate heat.
4. Pour the shurpa into plates, sprinkle with dill.
2. Uzbek kaurma-shurpa
Ingredients:
• beef fillet - 0.5 kg;
• a couple of onion heads;
• a couple of carrots;
• 4 potatoes;
• fresh paprika - 2 pcs.;
• a couple of cloves of garlic;
• cooking oil - 3 tbsp. spoons;
• a little tomato paste;
• Lavrushka - a couple of leaves;
• salt, black pepper - a pinch;
• cilantro, basil, zira (dry) - 20 g each;
• parsley - 3 branches.
Cooking method:
1. Put the prepared (thoroughly washed and dried) piece of beef in a metal container, pour water, bring to a boil over high heat.
2. Put the whole onion, lavrushka into the pan, turn down the heat and cook for slightly less than half an hour with the lid closed.
3. In a hot frying pan with butter, put the second onion head, cut it into half rings, fry over low heat until transparent, transfer it temporarily to a plate.
4. Remove the cooked meat with a slotted spoon from the broth, cut into a cube and fry until crust on a small flame.
5. Add the previously fried onions to the meat in the pan, carrot - in a cube, tomato paste, stirring, fry.
6. In a saucepan with strained broth, put the potatoes, cut into large slices, let the broth boil.
7. Add seasoning, cilantro, basil, zira to the pan, salt, pepper, cook for 15 minutes.
8. Remove seeds from sweet pepper, cut into strips.
9. After 15 minutes of cooking, add sweet pepper and garlic, passed through the garlic to the soup. Cook for 2 minutes, remove from the stove and leave for half an hour.
10. When serving on a plate, put some meat with carrots and onions, fill with soup, sprinkle with chopped parsley.
3. Uzbek Fried Shurpa
Ingredients:
• several of any mutton bones;
• a piece of lamb pulp (from the neck);
• a small piece of fat tail fat;
• onion - 3 heads;
• a couple of carrots;
• fresh paprika -4 pcs.;
• 1 quince;
• 3 tomatoes (you can in your own juice);
• 4 potatoes;
• a few cloves of garlic;
• salt, hot pepper powder, turmeric, zira, basil powder - a pinch.
Cooking method:
1. Put a piece of bacon in a pan with a thick bottom, drain the fat, remove the skimmer with a slotted spoon.
2. In the fat, put the quince, cut into slices, add salt, pour the cumin, fry a little, transfer to another bowl.
3. In a pan, put the carrots, chopped in circles, fry until golden brown.
4. Put the seeds for the carrot, fry a little and add slices of lamb pulp, fry for 1 minute.
5. Put meat and carrots with bell pepper - a large cube, fry and add onions - half rings and garlic - large plates.
6. When the onion becomes golden, put the peeled tomatoes, diced.
7. Add hot pepper, turmeric, salt.
8. Put the potatoes in the pan - slices, pour everything with water until fully covered and cook over moderate heat for a little over an hour.
9. At the very end, try the salt, add the basil, and the fried quince, cook for another 15 minutes, remove from the stove and insist for half an hour.
10. Pour into plates.
4. Uzbek Shurpa with peas and rice
Ingredients:
• 4 potato tubers;
• a small piece of lamb pulp;
• a pinch of rice cereal;
• 1 egg;
• a slice of margarine;
• a pinch of dry peas;
• onion - 1 pc.;
• carrot - 1 pc.;
• a couple of tomatoes;
• allspice powder, salt - half a teaspoon.
Cooking method:
1. Scroll the lamb fillet several times through a meat grinder.
2. Add the egg to the resulting minced meat, salt and pepper.
3. Boil rice groats in water until half cooked, put in minced meat, stir well.
4. From the minced meat, form sticks that look like sausages.
5. Put the minced sticks in boiling water, cook until they rise.
6. Put the sausages on a plate, and put the potatoes in a broth - diced, cook for 15 minutes.
7. In a frying pan, fry the onions - in half rings, carrots - in strips, put in soup.
8. Boil peas in meat broth or in water, transfer to soup, cook until completely softened.
9. On a plate, when serving, put 1 sausage, a soup ladle, sprinkle with herbs.
5. Spicy Uzbek Shurpa
Ingredients:
• mutton ribs with meat - 5 pcs.;
• 5 potato tubers;
• peas (chickpeas) - 1 glass;
• 1 fresh paprika;
• 1 carrot;
• onion head;
• some fat tail fat and cooking oil;
• 2 tomatoes;
• a few cloves of garlic;
• coriander, zira, black and red pepper, salt - 40 g each;
• half a bunch of greens.
Cooking method:
1. Soak chickpeas in hot water for 2 hours.
2. Pour turkey fat and sunflower oil into a cast iron, heat it, fry the ribs in fat until golden brown on low heat.
3. Put onion into the ribs, sliced in half rings. Fry, stirring, until golden.
4. Peel the carrots, cut into strips and put in a cast iron, fry a little.
5. Pour hot water into the cast iron until the food is completely covered, cook for 10-14 minutes.
6. Pour the swollen chickpeas, adjust the heat to the strongest, bring the shurpa to a boil.
7. Cook another hour on a small flame.
8. Put the potatoes in the shurpa - with cubes, boil a little.
9. Paprika clear of seeds, cut into circles and add to the shurpa.
10. Hold the tomatoes in boiling water to make it easier to peel, chop and put in a cast iron.
11. Lastly, squeeze the garlic through the garlic, pour coriander, zira, sprinkle with pepper, salt, remove from the stove and leave for 40 minutes.
12. When serving, pour the shurpa into the serving plates, put a little sour cream in each and sprinkle with greens.
6. Uzbek Shurpa with a sour apple
Ingredients:
• a large piece of lamb;
• fat tail fat - a few pieces;
• 5 onions;
• fresh paprika pod;
• potato - 5 tubers;
• 1 green sour apple;
• 4 tomatoes;
• 2 carrots;
• fresh cilantro, dill - 3 branches each;
• a few cloves of garlic;
• leaf of lavrushka;
• seasoning with zira powder, black pepper, salt - a pinch.
Cooking method:
1. Put pieces of bacon in a cast iron, melt a little and add the mutton pulp cut into pieces, fry until golden brown.
2. Add the chopped onion to the meat, fry until the onion softens.
3. Put the tomatoes - cut into large pieces, paprika - in circles, fry for 5 minutes.
4. Add circles of carrots, fry a little over low heat until soft.
5. Pour hot water into the iron, simmer for 15 minutes.
6. Put the potatoes in large pieces, cook for several minutes.
7. Pour more water into the cast iron, pour seasoning, drop the parsley, salt, pepper, cook for 20 minutes.
8. Add the apple - a cube, simmer until the potatoes are ready.
9. Leave the finished shurpa for 30 minutes.
10. Serve in a plate, sprinkled with green cilantro and dill.
Shurpa in Uzbek - subtleties and tips
• Tastier than shurpa and richer broth, if the meat is fried before cooking.
• Shurpa is eaten only in freshly prepared form; a reheated dish loses its taste.
• Serve shurpa with various sauces: this will diversify and emphasize the taste of the dish. Use adjika, mayonnaise, mustard, sour cream, tomato sauce.
• To make the taste more saturated, put in a bag of gauze a couple of leaves of laurel, branches and roots of parsley and dill, release the bag for half an hour in a languishing shurpa, then remove and discard.
• Put spices at the end of cooking, for 10-15 minutes.
• Do not lose sight of another important component of the dish - greens. Shurpa with parsley, basil, dill, green onions, tarragon, jusai is especially good.
