How to prepare shurpa - recipe tips and cooking secrets

If the time is coming for dinner and I want to cook the unusual, rich and always tasty soup, suitable shurpa.The recipe for its preparation will depend on what products are available.Prepare it basically beef or lamb, but can be used and poultry (chicken, duck), and some housewives cook it even pork.

classic recipe shurpa

1 kg of lamb (it is necessary to take the meat from the ribs to the broth was more nourishing) take about 50 grams of fat of sheep, half a kilo of onion, 3-4 tomatoes, carrots 2-3, the same pepper5 potatoes, a little vegetable oil, cilantro, parsley to taste.You also need to take a clove of garlic, a small green apple, salt and spices (black pepper, cumin, red pepper).

Of all these ingredients in a couple of hours, it turns shurpa.The recipe is not very complicated, but it will take a lot of time, so it should be prepared in advance.Another thing, without which this shurpa not work - it seemed.It is desirable that it was an old, cast iron, but if this house is not there, then you can use any, in extreme cases can take a large pot with a thick bottom.

Preparation begins with the meat.It should be washed, cut into portions, left ribs with bones, and the remaining pieces of them removed.In large kettle pour a little vegetable oil and fry it fat of tail, after cutting it.While it is fried, you need to clean and chop the onion (quite large, such as half-rings).Fried bacon is removed and discarded, and instead throw a bow.Once it has browned a bit, go to the cauldron meat and fry for about 10 minutes, stirring constantly.

At the same time cut and peel the carrots (large strips), tomatoes (arbitrarily large) and pepper (4-6 pieces).Then the vegetables are added to the meat in the following sequence: carrots, tomatoes, peppers.At this point you should add a little salt, cover with a lid and kettle reduce heat to low.

long as all the ingredients are put out, you need to pound the garlic with the salt (ideally - in a mortar, but you can blender), green tie in a bun, potato peel and coarsely chop and boil about 3 gallons of water.Once all the preparations are made, open the lid (vegetables should let the juice) and send Shurpa potatoes, stir, add boiling water and simmer for about half an hour.

Then pour the garlic, spices and herbs in the beam.Apple cleaned, cut into 4 pieces and thrown into the cauldron, too (they are completely seethe at the time of availability).After that, leave the soup simmer on lowest heat for 20 minutes, then turn off, remove the greens and give the brew for at least an hour.

If you can build a fire outdoors and put on a kettle in which to prepare food, then it must necessarily be shurpa.The recipe on the fire will not differ from the above.Is it difficult to adjust the fire.

Shurpa (recipe with bird)

addition to lamb, this dish turns out great duck (domestic or wild).The latter will require an additional chicken or pork fat, if a bird home, then it is not needed.

carcass take on the largest pound of potatoes, the same amount of carrots, onions, fresh tomatoes and bell peppers.Still need a head of garlic, the beam dill, parsley and cilantro, 5 liters of water, salt and spices (hops-suneli, cumin, bay leaf, pepper).

himself cooking method is not particularly different from that described in the previous embodiment, except that the length of time to be ready shurpa change.The recipe for duck with a little more troublesome than with lamb.