Secrets of cooking nourishing shurpy
Real gourmets know a lot about food and enjoy eating dishes from the most diverse cuisines of the world. If you like tasty, nourishing and rich soups, then by all means try the delicious shurpa.
What is this dish?
So what is shurpa? This is a traditional filling soup of meat and vegetables, which appeared in the East and became one of the most popular and popular. Today it is known not only in Eastern countries, but also in some European countries.
Shurpa has several other common names: chorba, chorpa, sorbo, shorpo. And such names are translated roughly as “stew,” so that they fully convey the essence of the dish.
What ingredients are commonly used for cooking?
So, what ingredients are added to shurpa? They can be different, but all of them can be divided into four main groups:
- Meat. Lamb is traditionally used, but it can be replaced by beef or pork. With the addition of such components, the broth will exactly turn out rich, fatty, thick.But meat can be replaced by poultry, such as chicken. In the East, small game is often used. And in Turkmenistan, the so-called asy-sorpa, which is boiled from fish, is popular.
- Vegetables. Usually it is potatoes, carrots, bell peppers and onions. All these components are ideally combined with all types of meat and fish.
- Spices and greens. Red hot peppers, cumin, parsley, cilantro, dill, basil and so on are most often added.
- One of the features of shurpa is an interesting slightly sour taste. And they give such sourness to berries or fruits that are also present in the shurpa, and in very impressive quantities. It can be apples, plums, quince and so on. But they are far from being in all recipes and are often replaced by more familiar tomatoes, which also have a sour taste and transfer it to the broth.
There is no single and traditional technology of cooking shurpa; every Eastern chef has its own secrets. And even clear rules are missing.
Nevertheless, two stages can be distinguished:
- Preparation of ingredients. Meat is well washed and cut into pieces, vegetables, fruits and vegetables are peeled and pitted (sometimes the skin is not removed) and, if necessary, crushed.
- As for the preparation itself, there are several options. Thus, some recipes suggest pre-frying components, which makes the soup more nourishing, fatty and satisfying.
- In other embodiments, the frying step is absent, that is, the products are immediately immersed in boiling broth. You can cook a dish on a conventional stove, and preferably in a thick-walled cauldron, which will provide long languishing and complete softening of all components. But in the East, shurpa are traditionally cooked on a fire, and then it turns out to be especially appetizing and fragrant. It is worth noting that the cooking time is pretty impressive.
How to do?
So, how to cook shurpa? We offer several recipes.
Recipe number 1
The most common and beloved in the homeland of the dish is the recipe for lamb shurpa. Here is what you need to make it:
- about 2-2.5 liters of water;
- 400-500 grams of lamb (possible on the bone);
- about 50-70 grams of fat (preferably fat-tailed);
- four to five potatoes;
- one carrot;
- one head of onions;
- one large tomato;
- about two or three teaspoons of salt (to taste);
- two cloves of garlic;
- red pepper;
- one bell pepper;
- one bay leaf;
- olive or sunflower oil for frying.
- Lamb and bacon need to be cut into fairly large chunks. By the way, if lamb is fatty, then lard may not be used.
- Heat oil in a cauldron or other thick-walled container. Fry meat and lard on it until light rudiness appears.
- Cut the onion half rings and put it in the cauldron.
- Grate carrots on a grater, and when the onions become transparent or slightly golden, also put them in a cauldron.
- Now cut tomatoes into cubes (they can be cleaned before boiling with boiling water, but this is not necessary) and Bulgarian pepper (it can also be peeled so that the skin does not interfere with enjoying the finished dish). Peel and chop garlic, for example, on a garlic press. Add all these vegetables to the rest of the ingredients and fry for about five minutes.
- While the meat and vegetables are roasting, boil water and pour it into the cauldron, then cover it with a lid and simmer everything for about 20 minutes.
- Cut diced potatoes and immerse in a cauldron, again covering it with a lid. Boil shurpu about 40 minutes.
- Cut the greens and add it to the remaining ingredients along with the bay leaf, salt and pepper about five minutes before being ready.
- Shurpa at home is ready!
Recipe number 2
You can make shurpa and beef, then it will turn out not so fat.
- 500 grams of beef;
- 100 grams of fat (if you want to get rich soup);
- two onions;
- three potatoes;
- three small sour apples (for example, Antonovka varieties);
- three tomatoes;
- two bell peppers;
- one carrot;
- Dill, parsley, cilantro;
- ground pepper;
- salt to taste
- Cut beef, immerse in a cauldron and fill with water, put on fire and boil for one and a half hours after boiling.
- While the meat is boiling, peel and chop all the vegetables and apples. Onions should be cut into half rings, and peppers, potatoes, apples and tomatoes - diced. Carrots are better to grate. Greens should be chopped.
- Now put onions and carrots in the cauldron, cook for ten minutes. Next, add the potatoes and cook for fifteen minutes. Then put pepper, tomatoes and apples in a cauldron, cover it with a lid and stew shurpa for 30-40 minutes.
- Almost at the very end, add salt, chopped greens and seasonings.
- Is done. You will see: it turned out very tasty!
Recipe number 3
Boil rich pork shurpu. Here is what you need for this:
- 500 grams of pork;
- three potatoes;
- one or two bell peppers;
- one carrot;
- one big tomato;
- three quinces;
- a few cloves of garlic;
- red pepper;
- salt to taste;
- vegetable oil.
- Cut pork into fairly large cubes and fry in butter in a cauldron.
- Onions cut into half rings, rub carrots and add everything together in a cauldron, fry until golden brown.
- Cut the potatoes into slices or cubes. Scald the tomato with boiling water, remove the skin from it and cut into cubes. Pepper the seeds and cut them too. Garlic must be cleaned and chopped in any way. Peel the quince and cut into small pieces. Wash and chop the greens.
- Add the potatoes to the pot and pour boiling water. Tomite everything about 20 minutes. Then add the rest of the vegetables and quince, cook the shurpa for about half an hour.
- At the very end, add salt, herbs and seasonings.
Select the appropriate cooking recipe and definitely make it!
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