Uzbek-style shurpa: a classic cooking recipe

Shurpa is a dish of oriental cuisine. At the same time it is the first and second course due to its thickness and strong fat. In addition to its excellent taste, it also has medicinal properties. Eating this soup gives you strength, warms you up, and cures colds.

Interesting fact. Avicenna mentioned shurpa in his Canon of Medical Science as a medicine that quickly restores strength after a serious illness. Classic shurpa should be prepared from a male ram, and the front, “cleaner” limbs of the animal are used for preparation.

Many culinary lovers are thinking about how to properly prepare Uzbek shurpa in their kitchen. The answer is quite simple: it is prepared quite easily if you follow the original recipe.

What kind of meat do you cook shurpa with?

Kainatma

There are two main types of shurpa preparation variations:

Kainatma is a traditional method of cooking in which all the ingredients should be simmered on low heat. The recipe described above falls into this category. Most often, this dish is served in one plate or bowl.

Kaurma is a method in which meat and vegetables are pre-fried in vegetable oil to obtain a richer taste of the dish. It is served on two plates, one of which contains broth, and the second contains meat and vegetable ingredients.

Useful cooking tips

To prepare Uzbek shurpa, you can use any spices that are available. Also, it's up to you to decide whether the soup will be spicy or not, so add hot seasonings as desired.
Instead of dried bell pepper, you can add fresh pepper, then the dish will acquire an inimitably fresh aroma. To do this, it must be chopped into half rings of wide thickness, and then added to the broth along with the tomatoes.
Tomato paste can be easily replaced with high-quality ketchup: according to some eaters, shurpa will not lose in taste.
To prepare this soup, you can use not only beef, but also pork, lamb and even chicken. All of them will give the shurpa a unique taste, but it will no longer be a completely Uzbek dish.
To reduce the time it takes to prepare shurpa, the meat can be cut into large pieces and pre-fry it on all sides in vegetable oil until golden brown and only then put into boiling water.

If you use fresh herbs, I advise you to add them at the initial stage of preparing shurpa - this will give the dish a very interesting and pleasant aroma.
What kind of shurpa it will be, thick or liquid, depends on your decision. Choose the amount of water needed to cook according to your family's tastes.
You can also fry all the vegetables included in the recipe, rather than adding them raw to the soup. This gives your dish a unique smell and richer taste.
Your dish will become more aromatic and tastier if you add bay leaf, sage and basil. These spices go very well with beef and give the dish an original, piquant taste.
I recommend soaking chopped potatoes in cold water for a few minutes to get rid of excess starch and only then using the product to prepare an Uzbek dish.
You can choose absolutely any vegetables for shurpa, depending on the season or your personal preferences.
A little secret: shurpa is best served with sour cream, black bread and fresh hot pepper. The result is an inimitable flavor combination - you'll lick your fingers!

Kaurma

How to cook Kaurma. Step by step recipe.

Ingredients required for this:

Lamb shoulder – 1 kg.
Water – 3 l.
Tomatoes – 4-5 pcs.
Potatoes – 1 kg.
Bell pepper – 4 pcs.
Hot chilli pepper – 2 pcs.
Peppercorns – 5 pcs.
Carrots – 2 pcs.
Onion – 4 heads
Tomato paste – 2 tbsp. spoons.
Greens - basil, cilantro, parsley.
Salt and spices (cumin, cumin, coriander) - to taste
Vegetable oil for frying – 100 gr.

KBJU in one serving: 400 kcal/24.29g/19.25g/32.39g.
Time to prepare food: 20 minutes.

Cooking time: 1.5 hours.

Number of servings: 8.

Separate the meat from the bones, cut the pulp into large pieces, and chop the bones. Chop the onion into half rings and the carrots into strips so that they are better fried. Peel and seed the tomatoes, peel small potatoes and cut them in half, large ones into four pieces.

Preparation

Heat the oil well in a deep saucepan over high heat, add the bones and meat on top. Fry on all sides until the liquid boils away. Throw in 1 chopped onion, fry it until transparent, then add the carrots to the saucepan. When a golden crust begins to form on it, add tomatoes and tomato paste.

After 10 minutes, add bell pepper and spices. After all the products are well fried, add the potatoes and fill with water. After boiling, reduce the heat to low and cook with the lid ajar, not allowing the shurpa to boil too much. Leave on the stove for 1 hour. Then add greens, chopped onions and salt. After five minutes, you can turn off the fire, close the lid of the cauldron tightly and let the kaurma brew for another half hour.

Uzbek shurpa - recipe

To prepare shurpa you need to buy the following products:

1 kg lamb on the bone;
3-4 potatoes (medium size);
2 medium carrots;
3 bell peppers (different colors, but you can only have one – red);
3 fresh tomatoes;
1-2 medium onions;
2-3 cloves of garlic;
1 bunch of cilantro and dill;
spices – cumin (cumin), coriander, ground pepper (red), suneli hops, thyme, basil, tarragon.

Advice:
For real shurpa, you need to buy lamb with fat. Many people do not like lamb because of its specific smell. To avoid this, it is advisable to buy sheep meat, not ram. You need to take meat for soup from the neck, rib, shoulder or back of the animal carcass. It’s even better to buy two or three pieces from different parts of the carcass. In this case, you will combine both fat and volume.

In Slavic

Slavic shurpa is made from beef, sometimes pork or chicken.

Interesting fact. Thrifty housewives, in the absence of fresh lamb, or for economic reasons, add fat tail fat to beef dishes. It imparts its specific taste and aroma to the dish. Established chefs claim that when using fat tail fat in dishes, even great connoisseurs of oriental cuisine cannot always distinguish beef from lamb.

Homemade shurpa in a pan with potatoes

Of course, shurpa in nature is very good. But what to do if you can’t go on a picnic, but you really want to eat this dish. You can cook a very tasty dish without leaving home in a saucepan.

Grocery list:

1.3 kg lamb meat on the bone;
0.8 kg potatoes;
3 fresh tomatoes;
2 sweet peppers;
2 carrots;
2 onions;
1 bunch of parsley;
Salt and spices to taste.

Cooking process

Water is poured into the pan, the lamb meat is lowered, salt is added and put on fire.
The carrots are peeled and cut into large rings.
The onion should be cut into half rings.
The pepper is crushed into large strips.
Tomatoes are peeled and cut into large slices.
The potatoes are peeled and cut into large pieces.
All products are sent to the meat, the heat is turned on medium, spices are added and everything is cooked for 37 minutes.
Now add finely chopped parsley into the pan, mix and cook for another 5 minutes.

That's it, the dish is ready to serve. Quick and simple, but at the same time tasty and aromatic.

Bon appetit!

With vegetables and peas chickpeas

Chickpeas or Turkish peas are a member of the legume family and are highly valued in Central Asia and the Middle East. Its high popularity is due to its spicy nutty taste, ease of cultivation and high yield. Pilaf, harira, bozbash, hummus are just a small part of the popular oriental dishes that use this nutritious product. The Uzbek soup shurpa did not bypass chickpeas either.

Helpful advice. Due to the fact that chickpeas take a long time to boil, it is recommended to pre-soak them in cold water for several hours.

Step-by-step recipe for real Uzbek shurpa with chickpeas - Nokhat shurpa classic.

Description of preparation:

Uzbek-style shurpa turns out rich, thick and aromatic.
Lamb always produces very aromatic and delicious dishes, and this is no exception. Uzbek-style shurpa, like any other shurpa, is both a soup and a second dish rolled into one. Extraordinarily tasty. I repeat, I tried this dish for the first time by a professional Uzbek chef - I liked it so much that I forced him to tell me how to make shurpa in Uzbek style at home. Now I’m sharing the recipe with you. Prepare for your health! Purpose: For lunch Dish: Soups / Shurpa Geography of cuisine: Uzbek

With lamb in a cauldron

Ingredients

Water for broth – 4 l
Lamb shoulder – 400 g.
Lamb ribs with meat – 300 g.
Fat tail fat – 50 g.
Chickpeas – 200g.
Onions – 3 pcs.
Tomatoes – 4 pcs.
Carrots – 2 pcs.
Turnip – 1 pc.
Mixture of spices (cumin, coriander, red hot pepper) -1 tsp.
Dill, parsley, cilantro, basil - to taste.
Bay leaf – 3 pcs.
Black peppercorns – 5 pcs.
Salt - to taste.

KZHBU: 487.87 kcal/28.85g/26.67g/33g
Cooking time: 10 hours

Cooking time: 2 hours

Number of servings: 8.

Cooking over an open fire is very popular in Uzbekistan. A fire is lit in the courtyard of a private house, several generations of a large friendly family gather, and while the men discuss their affairs, the women prepare dinner.

Preparing products step by step

To speed up the cooking process of chickpeas, soak them in plenty of water overnight, then rinse thoroughly.

Separate the meat from the bones. Chop large parts. Peel the pulp from films and tendons and cut into portions. Finely chop the fat tail fat so that it is the size of a quarter of a chickpea pea.

Peel the carrots and turnips and cut them into equal large pieces. Peel the tomatoes, cut in half, remove the seeds. Chop the greens.

Cooking the broth

Place the meat, bones and one onion in a large cauldron, cover with cold water and place over high heat. When the broth boils, skim off any foam that has formed. Then the heat should be reduced and the broth simmered for about half an hour.

Recipe for making beef shurpa in Uzbek style

Kitchenware

Of course, we need a spacious saucepan for preparing soup, and it’s best to take a cauldron.
Without a doubt, we cannot do without a knife and a board on which we will cut food.
For convenience, it is better to have several containers on hand for laying out the chopped ingredients.
You will also need a large wooden spoon for stirring the soup.

Required Ingredients

products	quantity
beef	500-550 g
medium sized carrots	2 pcs.
medium sized onion	2 pcs.
tomatoes	2 pcs.
garlic	3-4 cloves
potato	600-800 g
tomato paste	30-40 ml
dried bell peppers	10-20 g
coriander seeds	5-10 g
cumin seeds	5-10 g
dried parsley, dill	20-30 g
salt	taste

How to choose the right ingredients

Medium and late varieties of potatoes are much tastier than early ones, since the less time a vegetable needs to ripen, the less starch it contains - this significantly affects the taste of root crops. In addition, to prepare shurpa, choose white varieties of potatoes - they are less mushy when cooked.
Choose pink varieties of tomatoes; they are famous for their meatiness, which will provide our dish with the necessary amount of juice and soften the beef. When using a different variety of tomatoes, I recommend doubling the quantity.
To prepare shurpa, it is best to select the fattest part of the beef carcass. I usually use brisket - it seems to me an ideal option for this dish.
When choosing meat, pay attention to its color: the piece should have a juicy pink-red hue. The smell of the beef is also important: if you smell spices such as garlic or pepper, do not buy this product, as the meat has most likely already been defrosted and lost its freshness. Fresh beef has a pleasant smell exclusively of meat.

Shurpa came to us from distant Uzbekistan and immediately won the hearts of lovers of good food. This dish differs from simple soups by the presence of a large amount of meat, vegetables and a small amount of broth.

A thick meat dish called “shurpa” is considered traditional among eastern peoples and, as a rule, is prepared from lamb in a large cauldron. However, we will do it simpler: we will use the usual beef, and replace the rare cauldron in our kitchens with a regular pan with a thick bottom.

Another feature of this dish is the cutting of food - all the ingredients are not crushed, but chopped into fairly large pieces, which is why the taste of each component is perfectly felt in the soup, this makes the dish incredibly appetizing and satisfying. Let's enjoy cooking this traditional Uzbek dish together.

Cooking sequence

Pour water into a saucepan and put it on fire.
We wash the meat thoroughly, remove the tendons and veins, and then cut it into fairly large pieces.
Transfer the beef to a saucepan and cook it over low heat until almost completely cooked, about 30-40 minutes, while not forgetting to skim off the foam.
Meanwhile, peel the onion and chop it into half rings of wide thickness.
When the broth boils, pour the chopped onion into the pan, mix everything and cook the broth for 10 minutes.
While the meat is cooking, peel the carrots and cut the vegetable into large thick cubes.
Chop the tomatoes into thick half rings or even rings.
Then place the chopped vegetables in a saucepan and add tomato paste.
Mix everything well and add spices: dried bell pepper, coriander seeds, cumin and dried parsley and dill.
When the broth boils, stir it and cook for another 10-15 minutes.
Meanwhile, peel the potato tubers, wash and cut them into thick slices.
Then carefully place the shredded potatoes into the boiling broth.
Stir the soup again and cook until the potatoes are completely cooked.
While the soup is cooking, peel the garlic and cut it into round slices.
We add the chopped garlic to the broth and only now add salt to the dish according to taste.
Be sure to let the finished dish sit for at least 15 minutes.
Next, pour the shurpa into plates and serve.

Cooking shurpa in Uzbek style on video

For everyone who perceives information better visually, I have selected a video with detailed step-by-step instructions for preparing classic Uzbek shurpa according to the recipe described above.

Cooking Nokhat shurpa

Add fat tail fat to the cauldron. Followed by chopped root vegetables, black pepper and spices. You need to cook the dish without covering it with a lid, then it will not boil violently.

The food should simmer over low heat for about one and a half hours.

When the shurpa is almost ready, add the tomato halves and bay leaf. Boil for 10 minutes.

Now it's time for greenery. Pour it into the cauldron, then add the onions there. Add salt, remove from heat and let steep for 15-20 minutes covered.

When serving, place a piece of each ingredient and a portion of chickpeas on a plate. Pour broth over everything and garnish with herbs.

Kainatma (boiled shurpa)

To prepare the broth for shurpa, the meat must be cut into portions from 3 to 6 cm, depending on your own preferences, and soaked in cold water for 1-1.5 hours. After soaking, rinse the lamb and put it on the fire. For a thick, rich broth, the meat should be cooked for about 4-5 hours. The principle works here: the longer, the tastier.

In order for the broth to be transparent, you need to monitor it for the first two hours and remove the foam from time to time. So if you are planning on having guests or want to please your husband after work, then you should start preparing shurpa in advance, taking into account the required time.

Advice:
For shurpa, it is advisable to take purified water. Of course, you can also use tap water. But if you take into account the degree of its purification and the presence of chlorine, such water will not allow you to sufficiently enjoy the taste of this wonderful dish.
In addition, if you cook shurpa in purified water, the foam will be white and light. If you use tap water, the foam will become brownish-greenish in color, and the broth itself will acquire a specific taste.

While the meat is cooking, you need to start preparing the vegetables and dressing.

There are different options to choose from when cutting vegetables. Potatoes are cut into medium-sized or large cubes, onions - into half rings, carrots - into cubes or slices, bell peppers - into rings or large strips, tomatoes - into slices or cubes.

After the meat has been cooked for the required time, the broth must be strained and put back on the stove. Now add onion, garlic (crushed) and salt to the pan. When the broth boils, add carrots, then potatoes. After the broth with the added vegetables boils, add the spices. Chefs recommend using at least four types of seasonings, and cumin and suneli hops are a must.

After the spices, it’s the tomato’s turn. They must first be peeled. This is easy to do if you scald the tomatoes with boiling water for a few seconds - the skin will come off without any problems. At the end, add chopped herbs and continue to cook the soup over low heat.

Uzbek shurpa is considered ready when the potatoes are cooked, but for full taste it is worth letting the dish simmer under the lid for 15-20 minutes.

Real Uzbek lagman

The soup is very appetizing and at the same time easy to prepare. Please your loved ones.

Ingredients:

lamb - 0.5 kg
long noodles - 0.5 kg
onions – 2 pcs.
carrots – 2 pcs.
potatoes – 2 pcs.
bell pepper – 1 pc.
garlic - 3 cloves
greenery
ground black pepper
paprika
vegetable oil
salt.

Preparation:

Chop meat, onions, carrots, peppers and potatoes as you wish. Chop the garlic.

Heat the oil in a cauldron and fry the meat with the gradual addition of onions, potatoes, carrots, peppers and garlic. Pour boiling water until all ingredients are covered. Add salt, add spices and cook until tender.

Boil the noodles separately.

When serving, place a portion of noodles on a plate and pour over the prepared soup with meat and vegetables. Sprinkle with herbs.

Shurpa lamb soup in a slow cooker

Nowadays in every kitchen you can find a universal appliance - a multicooker, in which you can not only cook, but also bake. Today I want to tell you how you can quickly prepare very tasty shurpa using it, according to a very simple recipe.

Ingredients:

0.8 kg of lamb meat;
0.3 kg potatoes;
1 medium tomato;
2 onions;
2 liters of water;
1 small carrot;
50 g dill;
40 g sunflower oil;
Salt and spices to taste.

Cooking process:

The lamb is cut into small pieces and placed in a slow cooker with sunflower oil. Fry it until a golden crust forms in the “Frying” mode.
Now you need to add diced carrots and onions cut into half rings to the meat and fry for another 5 minutes.
Now you need to put coarsely chopped tomato and potatoes into the bowl and add water. Add salt and spices, switch to “Soup” mode and simmer for 40 minutes with the lid closed.
5 minutes before the dish is ready, add finely chopped dill and cover with a lid.

This simple dish can be prepared in a slow cooker. Bon appetit.

Uzbek soup with lamb and eggplant

Vegetables – eggplant and green beans – give this soup a piquant taste. And, of course, seasonings add the finishing touches, creating harmony of taste.

Ingredients:

lamb – 300 g
green beans – 150 g
potatoes, tomatoes, bell peppers – 3 pcs.
onions – 2 pcs.
eggplant – 1 pc.
vegetable oil
greenery
raikhon
paprika
salt.

Preparation:

Cut the meat into portions and cook until half cooked.

Cut the vegetables: onion into half rings, potatoes into large slices, eggplant and tomatoes into small cubes, green beans into long pieces, bell pepper into strips.

Add onions and potatoes to the broth with meat. Cook for 10 minutes.

Fry the eggplant, tomatoes, beans and peppers in oil for 5 minutes and place in a pan with broth. Cook for 10 minutes. Add herbs and spices.

Pour into plates, sprinkle with dill and parsley.

Shurpa with beef and lamb

Uzbek shurpa is most often prepared with lamb. But sometimes they also use beef. It turns out especially tasty when cooked in a cauldron.

Ingredients:

lamb on the bone - 1 kg
beef - 1 kg
vegetable oil
potatoes – 15 pcs.
bell pepper – 3 pcs.
onions - 4 pcs.
tomatoes – 4 pcs.
carrots – 5 pcs.
salad onions – 4 pcs.
garlic – 5 cloves
hot red pepper – 1 pc.
Bay leaf
cumin
paprika
hops - suneli
salt.

Preparation:

Cut the meat into pieces. Pour some oil into a cauldron and fry the lamb.

Chop the onion and add to the lamb. Fry a little and add the beef.

Cut the carrots into rings and place in a cauldron when the meat is fried. Sprinkle with cumin.

Pour cold water into the cauldron to the brim. Bring to a boil, remove the foam, add whole hot peppers and spices: hops - suneli, paprika and salt.

Cut peppers and tomatoes into slices. Add the peppers to the cauldron, and after a few minutes add the tomatoes. Add bay leaf.

Coarsely chop the potatoes and place in a cauldron.

When the potatoes are cooked, place the lettuce onions cut into half rings into the shurpa. After 5 minutes you can remove from heat.

This recipe uses a 12 liter cauldron!