East cuisine came into our life long and firmly.Pilaf general became almost an everyday dish.Eastern sweets are sold in almost every store.A lot of tourists, fishermen and hunters often and lovingly prepared during his forays dish called shurpa in Kazan.Of course, this is not the soup that mean its "inventor", but in some ways it is very close to the original dishes.So let's see how to brew Shurpa - tasty, satisfying and flavorful dish.
right choice meat
In all embodiments of the soup, no matter how he is called: chorba, shurpa, sorbitol - used only lamb.This is not surprising, the soup came to us from tropical countries, where most of the population - are Muslims.Pig for them - an animal dirty and bad cows survive tamoshnem climate.Our lamb is less used, so before cooking Shurpa, you need to understand what part of the carcase taken as a basis.Most often take the neck, shoulder or back, depending on whether they prefer: the abundance of rich broth or meat.From the first, a thick broth of the latter - a lot of "stuffing" and blade gives something in between.
second subtlety: the foundation for shurpa prepared only from sheep at sheep meat is fatty and tasty, and often unpleasant odor is present.On the question you do not always answer honestly.So, if in doubt about the integrity of the seller, pay attention to the color of lamb.Females have a much darker shade of meat than in males.And remember: It's clear that the lamb should be fresh.But the size of the pledged pieces is important, as it should cook Shurpa major chunks.
Who original recipe adapted to our habits and tastes.The meat can be cut finely;lamb replaced with something else, until the bird;Vegetables are complemented by those who had not grown in the East.But if you're wondering how to cook Shurpa really, if you want to experience the original flavor, try at least once to cook it according to the rules.
How to cook soup for shurpa
most successful it turns out, if the lamb before cooking soak for an hour in a conventional cold water.Many people think that the meat of this will be "hairy", soften, and he will make the broth cloudy.It is a common misconception!In contrast, the lamb will go the extra blood and ichor, but after cooking it will become soft and fragrant.The most delicious obtained, of course, shurpa in a cauldron, but in the absence thereof, suitable large thick-walled pan.Stew soup should be simmered in fact, the very long - from 3 to 5 hours.Pena will appear for the first hour or two.It must be regularly removed to give a clear broth.
What to take herbs and spices
This is one of the most important, and at the same time the most democratic.Laurel, onion, black pepper, cumin and coriander - this set concur most cooks.However, spices and can be varied.Quite often shurpa flavored with hops-suneli and coriander.Lay into it and savory and tarragon, and basil.Valid caraway seeds, root and leaf parsley, peppers (and Bulgarian, and sharp), fennel.The only thing clear prohibited - all sorts of substitutes, amplifiers and dyes.Therefore, do not take the spice bag.Go better to the market and buy these spices.
Shurpa mutton
Now that the basics of cooking clarify, proceed to the process.Of course, it is ideal when brewed your shurpa in a cauldron over a fire.If you use just such a camp cooking method, please note that you will need to fire or two, or one, but long, which can be set on fire two crockery.Lamb for this dish should be two types: bones and meat.You can take a meaty ribs and cut the bone.Because it is cooked broth (do not forget about soaking!).Meat also large chunks quickly fried in a frying pan or wok and add the broth somewhere in his hour of cooking, when the foam ceases to appear.However, it strikes the whole onion.
When the lamb is almost ready, bones and onions are removed, and instead laid coarsely chopped and sauteed carrots and an onion.By this recipe in Shurpa must also put small cubes of tomatoes, peeled skin.When the broth comes to a boil again, lowered large slices of potatoes.After another boiling put salt and all the spices selected.Note that after removing the bay leaf from the cauldron of fire need to be thrown out.When the potatoes are cooked, the pot is covered with a lid and is set aside for 10 minutes to shurpa present.And remember: you only need to have it hot.Frozen mutton fat (and shurpa - quite greasy meal) is very nevkusen.
Beef shurpa
Now tell how to cook Shurpa for those who do not like greasy or disapproves of mutton.Take a kilogram of beef with bone, coarsely chop and cook the broth from it.With tomatoes, remove the peel, chop into cubes.Also crumble at 2 onions and carrots, one bell pepper.When the beef is ready, load the cauldron vegetables.Boil - add a couple tablespoons of tomato paste, a teaspoon of ground pepper (or a mixture of peppers), 2 cloves finely chopped garlic and salt.5 potatoes coarsely chop, add almost ready Shurpa and cook until it reaches the potatoes.Will add a bundle of parsley and dill (chopped), cover and infuse for half an hour.You can eat!
As it is prepared Uzbeks
in this country for the base also use beef (300 g).The broth is cooked out of it the same as in the previous recipe, except that once the meat is put laurel, salt and 3 chopped onion.During the boiling broth should be cleaned 50g Uzbek peas, which should be soaked in advance, and cut into 4 pieces of another bulb, 5 potatoes and 3 carrot.When the beef is almost ready to Shurpa placed peas, and after 20 minutes - vegetables.When they cook until half cooked, thrown potatoes, and cook a little longer shurpa further 10 minutes.Five minutes before removing from heat add spices: 2 sweet peppers, cut into strips, cumin, crushed garlic, basil, lotus, curry, dill and parsley.After turning off the fire so shurpa must insist again.
pork based
Our compatriots yet more do not love lamb and beef.Probably, they had developed a recipe on how to cook pork Shurpa.Preparing it is much faster than other types of meat.For example, the stock will be less than an hour to cook.Potatoes are still big cut.Then, put in salted broth and boil for about 15 minutes crumble Onion rings, carrots - slices.All this added to the Shurpa when the potato is almost ready.At this stage, you can throw in the soup Lavrushka.When he Dowar, laid in a pan parsley and sprigs, add selected spices.It is necessary to boil for another five minutes.Before pouring on plates, parsley should be removed.Unlike the other recipes, this soup does not have to push, you can immediately bring to the table.There are other ways of how to prepare pork Shurpa, but they differ only in minor discrepancies in spices, which is why we leave to your discretion of their choice.
Duck Soup
It can be done at home, poultry, but often preparing such shurpa on fire by hunters from production.Duck first marinated in white wine (at least 2 hours).Then rinse it and cook it from the broth with the addition of not only the bell pepper, onion and lavrushki, and cloves, cumin, fennel and coriander.Bird will cook for about an hour.When it is almost ready, it must be removed, broth, again put him in the duck and send cauldron carrots, potatoes and rice.After a quarter of an hour boil put pepper, and even in 8 minutes, you can turn off (or remove from the fire) and to insist.Subtle nuances: a spill on the bowl in Shurpa added shredded (not crushed), garlic, finely chopped herbs and lime or lemon.So get much tastier shurpa!The recipe (with photos) can be implemented in the home.
