Lamb shurpa has been prepared in the East for several hundred years and has not lost its popularity at all. Traditionally, this dish must be cooked in a cauldron; lamb shurpa cooked over a fire turns out incredibly tasty. Of course, this dish requires a lot of time, but the result is worth the effort, because on the table there will be an incredibly tasty, aromatic, satisfying dish with tender pieces of lamb.
Traditional Uzbek lamb shurpa is a fairly thick and aromatic soup with vegetables and clear broth.
It is believed that lamb shurpa belongs to Uzbek cuisine, but today almost every housewife from Central Asia knows all the intricacies of preparing this dish. This recipe is very popular not only in the Middle East, but also in the Balkans and Moldova, while each country has certain subtleties in preparing shurpa. For example, in some regions, before starting to cook shurpa, meat and vegetables are first fried, after which they are stewed in a small amount of liquid. Below are the most popular recipes lamb shurpa.
Lamb shurpa
This is a classic and most popular recipe for lamb shurpa, and besides, such shurpa is quite easy to prepare.
Ingredients:
2.5 liters of water,
2 tbsp. l. tomato paste,
1 pod of hot red pepper,
4 onions,
100 g fat tail fat,
500 g potatoes,
500 g lamb,
dill and cilantro - a small bunch,
salt, Bay leaf- a little, to taste.
Preparation:
First we prepare the meat - wash the lamb thoroughly cold water, and then cut into relatively small pieces. Now take the lard and cut it into cubes.
Peel the onion and rinse with cold water, cut into thin rings. First, fry pieces of lard in a cauldron until you get cracklings, then put them on a separate plate.
In a cauldron with rendered lard, fry the pieces of lamb until a golden brown crust forms on its surface. Then add to the meat onion, tomato paste, peeled and diced potatoes - everything is fried together for about 10 to 20 minutes (cooking time depends on the strength of the fire).
About five minutes before the end of cooking, add a bay leaf to the cauldron, as well as pre-chopped dill and cilantro.
Shurpa with lamb should be served hot.
Shurpa in Uzbek
To prepare such a hearty soup with lamb meat, it is recommended to use lamb ribs.
Ingredients:
2 fresh tomatoes,
2 small bell peppers,
6 large potatoes,
2 medium onions,
2 carrots,
500 g lamb ribs,
salt and fresh herbs - a little, to taste.
Preparation:
First, take the lamb ribs and wash them thoroughly, then boil them until full readiness.
While the ribs are cooking, let's prepare the vegetables. Peel potatoes, carrots and onions. We cut the carrots into not very thick circles, the onion into thin rings, and cut each potato into six parts. Wash the tomatoes and cut them into two halves. Wash the bell pepper, remove the stem and all the seeds, then cut into not very thick rings.
As soon as the lamb ribs are completely cooked, add chopped carrots, potatoes, and tomatoes to the prepared broth. Add sweet pepper to the broth along with the rest of the ingredients.
About 15 minutes before the end of cooking the shurpa, add onions and greens to the broth, which we chop in advance. Let the soup boil and cook until fully cooked.
Serve shurpa with lamb in deep portioned plates, hot.
Shurpa with lamb and chickpeas
This recipe is suitable for more experienced housewives, since preparing this shurpa is quite troublesome, and not everyone will be able to cope with such a difficult task. Thanks to the use of delicious Asian peas (chickpeas), shurpa turns out incredibly tasty, aromatic and very filling.
Ingredients:
400 g potatoes,
200 g sweet bell pepper,
300 g fresh tomatoes,
300 g onions,
300 g fat tail,
200 g carrots,
100 g Asian peas (chickpeas),
1 kg loin on the bone,
cilantro - a little to taste.
Preparation:
First, take the chickpeas, fill them with water and leave them overnight; in the morning, put the meat and fat in a large saucepan (a cauldron would be ideal for preparing lamb shurpa), and fill them with water (cold!).
Place the saucepan on low heat and cook the meat; after a while, when the broth boils, add the chickpeas. If desired, to make the dish more spicy, you can add one red pepper, but this is not a required ingredient.
Cook the chickpeas with meat until half cooked, after which we put carrots cut into slices, tomatoes cut into two halves, onion rings and bell pepper rings into the cauldron.
Almost at the very end of cooking, add potatoes, cut into not very large pieces, and pre-chopped fresh herbs to the shurpa.
Lamb shurpa on fire
This shurpa recipe is simply ideal for cooking outdoors, the main thing is to take care in advance to take all the ingredients with you.
Ingredients:
2 sweet bell peppers,
1 kg fresh tomatoes,
1.5 kg potatoes,
1 kg of onion,
1 kg red onion,
1 kg carrots,
1.5 lamb,
cilantro, parsley, dill, basil - one bunch each.
Spices:
2 tsp. coriander,
2 tsp. khmeli-suneli,
2 tbsp. l. dry garlic (can be replaced with 1 head of fresh garlic),
2 tsp. zirra,
1 tsp. black pepper,
salt - a little, to taste.
Preparation:
First, let's start cutting the meat. So, rinse the meat thoroughly with cold water, and then carefully cut off all the flesh, at the same time removing the veins and films so that they do not spoil the taste of the dish.
Now we make a fire and install a tripod, after which we hang a cauldron over the fire (you can use a simple clean bucket) filled with cold water. Pour in just enough water to leave about 10 centimeters to the edge of the cauldron. Immediately place the trimmed lamb bones into cold water.
After the bones are thoroughly boiled in boiling water (about 20 or 30 minutes), add the lamb pulp, cut into small cubes, into the cauldron. Cook the meat for at least 20 minutes, periodically skimming off any foam that appears.
While the meat is cooking, take the red onion, peel it and cut it into fairly thick rings (the thickness of the rings should be about 1 centimeter). After 20 minutes, when the meat is half-cooked, put the onion in the cauldron and cook the broth again for about 20 minutes.
Next, take the tomatoes, wash them and cut them into 4 parts, after which, using a sharp knife, carefully remove the peel. Peel the carrots and cut them into thin slices, and then diagonally into cubes.
Remove the tail and seeds of the bell pepper, then cut into rings, the thickness of which should be about 1 centimeter. Next, take a simple onion and cut it into thin half rings.
At this time, the time for cooking the meat and onions should pass (as written above, 20 minutes), and put the carrots in the cauldron, cook for 15 minutes, and then add the second batch of onions.
After about a couple of minutes, add the tomatoes and cook the shurpa for another 10 minutes. Now add the bell pepper and immediately put the peeled potatoes into the cauldron (if the potatoes are large, they should be cut into several pieces, but if they are small, you can put them whole).
After 10 minutes have passed from the moment of adding the potatoes, put about half of all the pre-chopped greens into the cauldron, and the remaining greens will be used to sprinkle the finished shurpa. 
Next, add spices and salt to the shurpa. You can add all the spices indicated in the recipe, or reduce their quantity, since it all depends on the individual taste preferences of each person. Instead of dry garlic, you can use fresh garlic, but in this case, it will need to be cut into thin slices.
Now the shurpa can be poured into portioned plates, add a spoonful of sour cream, sprinkle with the remaining herbs.
Lamb shurpa
Having prepared a dish according to this recipe, there is a great opportunity to surprise your family with a delicious and original oriental dish.
Ingredients:
1 bell pepper,
1 tbsp. l. sweet tomato paste,
3 garlic cloves,
2 heads of onions,
2 small carrots,
3 medium potatoes,
3 liters of cold water,
1.5 kg lamb on the bone,
1 tsp. aromatic oriental seasonings,
salt - a little, to taste.
Preparation:
Place a saucepan filled with cold water on the stove and leave for a while until the water boils. Next, place the lamb meat in boiling water directly on the bones. Now add spices to the broth and lightly season with salt and cook for 1.5 hours under the lid over medium heat.
After the specified time has passed, carefully remove the meat from the broth. Peel the potatoes and cut them into not very large cubes, finely chop the carrots and transfer the vegetables to the boiling broth.
Now we take the sweet pepper, remove the tail and seeds (we rinse the pepper from the inside to wash all the seeds, otherwise they can greatly spoil the taste of the dish). Cut the pepper into thin strips and place in the pan about 5 minutes after adding the carrots and potatoes.
Almost at the very end of cooking, add finely chopped garlic cloves to the soup, as well as tomato paste. Now cook the shurpa over low heat until the potatoes are completely cooked. Place the meat cut from the bones into the pan; you will also need to remove all excess fat.
Lamb shurpa is ready and can be served with a spoonful of sour cream and sprinkled with a small amount of fresh herbs.
Useful tips from professional chefs:
- to prepare shurpa you can use not only lamb, but also with goat or camel meat it will also turn out tasty and satisfying;
It is worth remembering that if you keep the broth hot for a very long time, its taste can greatly deteriorate;
- you need to add a lot of fresh herbs to the shurpa, and you can use not only cilantro and parsley, but also tarragon and basil, thanks to which the taste of the dish will become brighter and richer. At the very end of cooking, you will need to remove the tarragon sprigs from the pan;
When serving lamb shurpa to guests, you need to put a piece of lamb on each plate. A very tasty combination is obtained with sour cream;
The dish should only be served hot, as otherwise the lamb fat may congeal and the taste of the shurpa will deteriorate.
It has been prepared for several hundred years in a large cauldron. A dish cooked over a fire has a special taste. Although you will have to spend a lot of time.
In Uzbek cuisine, this is the first dish, which is a clear broth with vegetables and tender pieces of lamb. It is very thick and filling, so after eating it a second course is not served.
A step-by-step recipe will help any housewife prepare real shurpa, regardless of her nationality.
Ingredients:
- 2.5 liters of water,
- 2 tbsp. l. Tomato paste,
- 1 red pepper,
- 4 onions,
- 100 g fat tail fat,
- 500 g potatoes,
- 500 g lamb,
- dill and cilantro - a small bunch,
- salt, bay leaf - to taste.
First of all, the meat is prepared. It is washed very thoroughly and cut into small pieces.
The lard is also cut into cubes and fried in a cauldron until dry cracklings remain. They should be placed on a separate plate.
The meat is fried in the resulting fat until a crust forms, then chopped onion, tomato, and potato cubes are added to it. All these products are cooked together for up to twenty minutes.
Then pour in water, add hot pepper and salt and bring to a boil. Then reduce the heat and cook the dish for one hour.
At the very end, we throw bay leaves and chopped herbs into the cauldron. Shurpa is served hot. Shurpa with lamb should be served hot.
Another recipe suggests preparing a not so spicy shurpa. It requires the following products:
- two tomatoes and peppers,
- 6 large potatoes,
- 2 onions and carrots,
- 500 g lamb ribs,
- salt and fresh herbs - to taste.
Let's start with meat again. The ribs are washed and boiled until cooked. Meanwhile, cut the potatoes into six pieces each, carrots into thin slices, and onion rings. Cut the tomatoes in half and the peppers into thin rings.
Already when the ribs are ready, all the vegetables except onions are added to them. It, along with the herbs, is introduced fifteen minutes before readiness. It is also served only hot and in a deep bowl.
Heartier than hearty
The rich broth can satisfy the hungriest and exhausted traveler. But experienced housewives They cook it with chickpeas. This pea, used in Asia, has a special aroma and taste. Shurpa from lamb this recipe will require special skill.
Ingredients:
- 400 g potatoes,
- 200 g bell pepper,
- 300 g fresh tomatoes,
- 300 g onions,
- 300 g fat tail,
- 200 g carrots,
- 100 g Asian peas (chickpeas),
- 1 kg loin on the bone,
- cilantro - to taste.
In this case, we’ll start cooking by preparing the peas. It must be filled with water and left overnight. In the morning, the meat and fat are poured with cold water and cooked in a large saucepan over low heat. After boiling, chickpeas are added there. Lovers spicy dishes You can use red pepper flakes. When the meat is half cooked, rings of peppers, onions, carrots and half a tomato are sent into the cauldron. And at the end, potatoes are added, cut into medium pieces and greens.
Original recipe
The recipe for making shurpa may include the most unexpected products. Men are sure that this dish cannot be trusted to women and that is why they like to cook it with beer.
As usual, you need a five-liter saucepan and two kilograms of lean lamb. In addition, you need to prepare a kilogram of fleshy tomatoes, one lemon, three onions, chili pepper different colors and sweet, a head of garlic, ground pepper and peas, cilantro and parsley, a bottle of light beer.
The meat is washed and dried, then rubbed with salt, ground pepper and other favorite seasonings. It is very important to sprinkle it with lemon juice and put it in the refrigerator for an hour.
You will need to squeeze out the juice from the tomatoes. Although you can grate them on a coarse grater and strain excess liquid. The resulting juice, chili peppers, peas and whole onions are sent to the same pan, which is placed on the fire and brought to a boil. Then the foam is carefully removed and the shurpa is cooked for an hour and a half. At the very end, chopped greens are added. Traditionally, this dish is served hot in deep bowls. Uzbeks place the meat on a separate large plate, and serve the broth with vegetables to everyone in portions. It is impossible to eat it without bread. But it’s best if it’s lavash.
Expert opinion
Experienced chefs prefer to cook shurpa from various lamb meats without water. Here you need to take ribs, offal, part of a shoulder blade or a hind leg. Vegetables are cut into slices. They are selected according to individual taste. This could be onions, eggplant, peppers, tomatoes, zucchini. A set of greens consists of cilantro, basil, parsley, dill. You will need it at the very end.
Small cubes of meat are placed in a cauldron, then prepared vegetables. So we lay out all the available products in layers. Each of them is salted, peppered and flavored with spices. The dish is covered with a lid and left for several hours. During this time, vegetables and meat will release juice and marinate.
The cauldron is placed on the fire, brought to a boil and then simmered over low heat for up to two and a half hours. Cooking time depends on the age of the lamb. Readiness is checked by meat. And at the very end it is added a large number of chopped greens.
There won't be much liquid in this dish. As in the previous ones. But it is also served in deep bowls.
How to cook shurpa in a slow cooker
Modern housewives are very busy people. They are not ready to sacrifice their career for the sake of the kitchen. Therefore, most families eat home-cooked food only on weekends. But progress is ready to help a woman and offers a multicooker for daily cooking. This device doesn’t just save time spent at the stove. He is able to prepare not just delicious, but very healthy dinners.
If a woman or man is preparing shurpa for the first time, then you can find a video with detailed description this process. Using a multicooker, you can use any recipe in your arsenal.
Meat is cut in large pieces and is placed in the bowl of the apparatus. You need to select the “steaming” mode and set the timer for 20 minutes. This will be followed by carrot sticks and onion cubes. They are laid after the end of the first stage for the same time. Potatoes, coarsely chopped, will go next. Bell pepper, chopped into strips and finely chopped hot pepper.
Here you can add a little salt, add spices, water, tomato paste or tomatoes and set the “soup” mode for a maximum of half an hour. After going through all the stages, the shurpa is ready, it is poured into plates and flavored with garlic and herbs. Sour cream is added if desired.
Important little things
Professionals can always prepare any dish and give it a unique taste. They succeed by using several rules.
In addition to lamb, goat or camel meat is used for shurpa.
There is no need to prepare this dish for future use. When stored hot for a long time, the taste is lost and even deteriorates.
In all cases, it is necessary to add a lot of greens. And this can be not only a traditional set. Tarragon and basil highlight perfectly taste qualities meat. Only the branches are removed at the end of cooking.
It is unacceptable to eat shurpa cold. Lamb fat hardens and creates unpleasant sensations that prevent you from enjoying the taste.
Shurpa is a filling soup, which, in addition to the main components: lamb, onions and potatoes, can include up to a dozen other vegetables and fruits. It is common in the East and in the Balkans, and each region has not only its own method of preparation, but also its own name. This soup may be called shorpo, sorba, chorpa or chorba. Traditionally, shurpa is prepared from lamb and is quite fatty, thick and nutritious. Although there are options for preparing dishes from beef, poultry and even fish.
The main difference between shurpa and other similar dishes is that meat and vegetables are pre-fried in vegetable oil before stewing. In simplified versions, boiled meat and ready-made broth are used. Another difference between shurpa is that it contains a large amount of seasonings and herbs, so the soup turns out hot, spicy and aromatic. In addition, the presence of green herbs and spices promotes better absorption of fatty meat.
Shurpa can be either a soup or a main course. In the second option, very little water is added to the shurpa, only so that the meat and vegetables are stewed and not fried. The consistency of shurpa as a second course resembles a thick sauce with pieces of meat and vegetables.
Classic shurpa recipe
For 1 kg of lamb you will need:
- onions - 3-4 pcs.;
- potatoes - 5-6 medium potatoes;
- carrots - 2-3 pcs.;
- bell pepper - 1-2 pcs.;
- tomatoes - 2-3 pcs.;
- vegetable oil - 2-3 tbsp. spoons;
- seasonings: black, allspice and red pepper, bay leaf, coriander - to taste;
- greens: parsley, dill, cilantro - to taste.
Heat a cauldron, large frying pan, saucepan or thick-bottomed saucepan on the stove. Pour in vegetable oil. Add the lamb pieces, fry on one side until golden brown, then turn over and fry on all sides.
Add the onion and fry for a few minutes, stirring occasionally. Now add the carrots to the pan. Fry again. When the onions and carrots are half cooked, pour boiled water over everything, bring the soup (or main course) to a boil, reduce the heat and cook until the meat is almost completely cooked. If you are preparing soup, then you do not need to cover it with a lid, but if you are having stewed meat with vegetables, then cover the dish with a lid.
When the meat is tender, add the remaining vegetables to the pan or pan and continue to cook or simmer for 20-25 minutes. 10 minutes before the end of cooking, add spices and salt to the dish. Add greens, washed and finely chopped, after removing the dish from the stove. Cover with a lid and let the shurpa brew for 15-20 minutes to make the aroma brighter and the taste more intense. Now you can pour the shurpa into plates and serve.
Simplified shurpa recipe
In a simpler version, the meat for shurpa is cooked in advance. This recipe is more suitable for shurpa as a second course. Boil the lamb until tender, remove the piece of meat from the broth and cut it. Part of the broth will be needed to prepare shurpa; the rest can be used to cook any soup.
In this case, first, not the meat, but the onions are fried in vegetable oil. Then carrots are added to the onions, and only after that - meat. When it is slightly fried, bell peppers, tomatoes and potatoes will fall into the pan. The tomatoes will release juice; you need to stew the vegetables and meat in it. After the juice has evaporated and very little sauce remains, pour in the broth, cover with a lid and simmer until the potatoes are ready, this will take about 15 minutes. At the end, add salt and pepper. Add coriander and bay leaf 5-10 minutes before the end of cooking. Greens, as in the first version of the recipe, at the end.
Additions to shurpa
In addition to the main components, shurpa may include:
- Garlic. It is added either in place with the onion, or at the very end of cooking, after passing it through a press or grating it on a fine grater. With the second method, the taste of garlic will be much more noticeable. You can use both methods at the same time: fry some of the garlic with onions, add some at the end.
- Tomato paste. It is introduced into vegetables before stewing begins. Sometimes, to make the sauce thicker, the tomato paste is pre-mixed with a small amount of sifted flour (1-2 teaspoons).
- Vinegar is for lovers of sour things. It is best to take wine or apple, in the amount of 1-2 tablespoons. It is added at the very end, when the shurpa is already ready.
- Apples. Usually they take sour or sweet and sour fruits. They are stewed together with vegetables, adding to a frying pan or saucepan along with bell pepper and tomatoes.
- Quince. This exotic fruit gives shurpa a very special aroma. Quince must be peeled and seeded, finely chopped and added to the meat at the very beginning, as it is quite hard and takes longer to cook than apples or potatoes.
Lamb shurpa is a dish so tasty that not knowing how to cook it is an unforgivable crime.
Note that shurpa soup is prepared traditionally by male hands. That's why this recipe will be a great opportunity to learn how to cook lamb shurpa for your husband or loved one.
Lamb shurpa in Uzbek style
Lamb shurpa is called kaurma in Uzbek. It is prepared in an interesting way, and the cooking process itself resembles a beautiful ritual. You will need:
- meat (lamb) - half a kilo;
- carrots - 200 gr.;
- onion - 100 gr.;
- sweet pepper - 200 gr.;
- potatoes - 4 pcs.;
- tomato puree or paste - tbsp. spoon;
- garlic - a couple of cloves;
- vegetable oil - 3 tbsp. spoons;
- bay leaf - a couple of pieces;
- salt - 2 small spoons;
- ground black pepper - half a teaspoon;
- spicy herbs (cumin, cilantro, marjoram) - half a spoon;
- fresh herbs - a few sprigs (to taste).
A step-by-step recipe for lamb shurpa, which is included in many books of Uzbek national cuisine, will help you in cooking:
- In a suitable saucepan, pour the meat from which the lamb shurpa will be prepared with a liter of cool temperature water.
- Peel the skin of the onion. Bring the water with the meat to a boil, do not forget to remove the resulting foam from the surface of the future broth. Throw the whole onion into the water and add bay leaves. Cover the broth with a lid and leave on the fire for about an hour. This time will be enough to prepare a rich base for shurpa.
- Peel the remaining onion and cut into strips or, if desired, into half rings. Fry it on a spoon vegetable oil in a frying pan. Fry for 7 minutes, as soon as the onion becomes transparent, remove the pan from the heat and leave to cool.
- Peel all the carrots, wash them and grate them on a medium grater.
- Remove the meat from the broth and cut into medium pieces. After that, send it to the frying pan, preheating a spoonful of vegetable oil in it. Fry the lamb evenly until nicely golden brown.
- Add onion, grated carrots and tomato paste to the meat. Simmer the entire mixture for about 5-7 minutes over low heat.
- Homemade lamb shurpa is impossible without adding potatoes. It needs to be peeled, washed and cut into medium slices.
- Place the roasted meat and vegetables into the desired saucepan, pour in the prepared broth and bring to a boil.
- Add chopped potatoes to the soup and continue to simmer over low heat. Throw in salt, pepper and all your favorite herbs. After this, lamb shurpa is prepared at home for 15 minutes.
- During this time, cut the sweet bell pepper into thin strips and peel the garlic.
- 5 minutes before the end of cooking, add bell pepper and squeeze out the garlic. Chop the greens.
Homemade lamb shurpa is ready. It should be served exclusively hot, after seasoning each plate with fresh herbs.
Lamb shurpa on fire
When it’s sunny, but not very warm autumn, you really want to pamper yourself and your loved ones with delicious and hearty dish. Lamb shurpa in a cauldron, cooked in the fresh air, can be such a feast for the stomach. Prepare in advance, as cooking lamb shurpa over an open fire takes a long time, but the process itself will definitely captivate you. Take:
- lamb ribs - 1 kg 200 gr.;
- lamb fat (or chicken) - 500 gr.;
- potatoes - 4 large pieces;
- onions - a couple;
- sweet pepper - 4 pcs. (preferably different colors);
- carrots - a couple;
- salt, pepper, spices (to your taste);
- greens (basil, cilantro and dill);
- tomatoes - 7 pcs.;
- eggplants - 3 pcs.
Lamb shurpa in a cauldron is prepared according to the following instructions:
- Cut the lamb or chicken fat into small pieces, pour it into a cauldron and place on an open fire. The fat should all melt away.
- Once all the fat has rendered, throw in the meat. Be careful as hot fat may splatter and burn your skin. Leave the ribs to fry until golden brown.
- As soon as the meat has acquired a beautiful shade, fill it with water. For this amount of meat you will need 5 liters of water. Cover the cauldron with a lid and leave on the fire until the broth boils.
- As soon as the homemade lamb shurpa has boiled in the cauldron, slightly put out the fire, open the lid and add salt to the soup to taste. After that, cover it again and leave to cook until done for another 45-50 minutes.
- When the broth is finished cooking, it's time to start cooking the vegetables. Cut potatoes, tomatoes, carrots, eggplants, peppers, and onions into large pieces into 4-6 pieces.
- Add all vegetables to the broth and cook until they are ready for another 10 minutes.
- At the end of cooking the vegetables, coarsely chop the greens and pour them into the cauldron. After this, you can add your favorite spices and herbs. Close the cauldron with a lid and let it simmer for the last 15 minutes.
Tip: check the readiness of the shurpa by the degree of cooking of the carrots and potatoes, because they take longer to cook than all other vegetables.
Tip: salt the meat only after the broth boils, otherwise it will lose its fat content and juiciness.
Tasty and rich lamb shurpa is ready. Prepared with all your heart and soul at home, it will undoubtedly gather close friends around the big table.
Homemade lamb shurpa in a slow cooker
A multicooker will make it very easy for you to prepare a liquid, flavorful dish. Of course, you will not feel the slight smoke and smell of burnt logs, but in winter time and for residents of the urban area, cooking in a slow cooker - easy way enjoy an excellent dish of oriental cuisine. Ingredients:
- lamb on the bone - 1 kg;
- potatoes - 4 pcs.;
- carrots - a couple;
- onion (Crimean) - 1 pc.;
- sweet bell pepper - 1 pc.;
- salt, pepper, herbs for shurpa - to taste;
- garlic - a couple of cloves;
- any fresh herbs.
Lamb shurpa in an urbanized society with a multicooker is prepared as follows:
- Pour 3 liters of cold water into the multicooker bowl, put the meat in it, add a couple of allspice peas and a cut, peeled onion.
- Turn on the “soup” mode on the dashboard. Periodically look at the soup, do not miss the moment when you need to remove the foam.
- After an hour, salt the broth to taste, add the rest of the vegetables, cut into large pieces and spices. The onion with which the meat was cooked must be removed. Set the “soup” mode again and cook for an hour until done.
Lamb soup should be served hot, sprinkled with chopped garlic and herbs.
Adjarian-style lamb and chickpea shurpa
One of the most interesting and unusual recipes lamb shurpa. In our country, dishes with the addition of chickpeas are not very common, but just try to cook original dish, and it will linger on your table for a long time.
- lamb - 1 kg;
- chickpeas - a couple of glasses;
- lean oil - for frying;
- potatoes - 6 pcs.;
- onions - 3 pcs.;
- garlic head;
- tomato - 4 pcs.;
- sweet pepper - 3 pcs.;
- carrots - 4 pcs.;
- cabbage - 1/5 of a medium head.
At home, lamb shurpa is prepared as follows:
- Pre-soak the chickpeas the night before cold water in a ratio of 1:2.
- Place the meat in a saucepan with a thick bottom, pour oil into it and chop one onion. Fry the meat with onions until a crust forms.
- Pour boiled water over the fried meat, let everything boil, then add quartered onions and whole garlic to the soup.
- Boil for 15 minutes, then add soaked chickpeas (the water has already been drained) and coarsely chopped carrots into the soup being prepared. Leave to simmer on low heat for about an hour.
- After an hour, add coarsely chopped vegetables. Everything except potatoes. Let them cook for about half an hour. Taste the broth with meat and vegetables. Salt and add your favorite spices.
- After half an hour, put the potatoes, cut into large pieces, into the shurpa.
- As soon as the potatoes are cooked, you can add chopped herbs, leave for 5 minutes and turn off the heat.
You will get a rich, beautiful and tasty soup shurpa Feel free to pour into plates and taste.
Lamb shurpa has a special mission. It brings people together and is such a warm and family dish that you will definitely want to cook it with your family and have a great time in good company.
Video: Making lamb shurpa at home
Oriental cuisine is attractive and mysterious. Each dish recipe here is a separate story that reveals a small corner of this mysterious world. Today we will talk about shurpa. Lamb shurpa is a soup that is national in many countries and regions: Tatarstan, Turkey, Uzbekistan, Egypt, Moldova, Altai - the list is far from complete. And in every country this dish is called differently: shurbo, chorba, shulpa, shorpo. There are other names too. We will prepare a soup called shurpa.
Shurpa: soup ingredients
If tradition is followed, the dish must be prepared from lamb, but you can find a recipe in which the main ingredient is game and even fish. Their variations vary as much as the names of this soup. Each area has its own nuances and characteristics.
In addition to lamb, the classic version must include a lot of onions, potatoes and carrots. All vegetables are coarsely chopped, which is also a feature of this dish. There are two ways to cook shurpa. The first one involves frying meat and vegetables, it is called kovurma. This option for preparing soup is very high in calories, but it is also richer and fattier. More dietary method– without frying, vegetables and meat are sent to a cauldron or pan without pre-processing. This method allows you to save as much as possible beneficial features And nutrients products. This method is called kainatma.
In addition to the listed lamb and vegetables, quinces, plums, and dried apricots are traditionally placed in shurpa. These ingredients are optional, but such a soup, of course, will be even more memorable and unusual.
Herbs and spices are something that is always abundant in oriental cuisine. Lamb shurpa is no exception. Feel free to add a lot of fresh herbs to the soup and flavor it with mixtures of herbs and spices.
The benefits of shurpa
Lamb broth is very healthy and rich in microelements, such as potassium, sodium, magnesium, iron, there are also a lot of B vitamins, and vitamins D, E and K help the proper absorption of microelements, are responsible for comfortable digestion and control blood clotting. 
Shurpa is prescribed to be taken as a medicine for many diseases. Here are just a few examples of diseases that shurpa treats: pneumonia, ulcers, rheumatism, tuberculosis.
There is more than one recipe for lamb soup that stimulates potency in men and helps improve the process breastfeeding in nursing women.
Of course useful action Shurpa does not exclude taking additional medications.
The recipe according to all the rules
Cooking shurpa is a process that requires slowness and even mystery. Each ingredient contains a lot useful microelements, which is the cook’s job to preserve. To prepare the soup correctly, it means that the meat must be cooked with a whole onion, over low heat. The longer the soup simmers, the more rich and aromatic it will be.
Cooking time – 3 hours.
Number of servings – 4.
The recipe will require you to prepare the necessary products:
Seasonings: for shurpa (if available) or coriander, cumin, red pepper, salt - to taste.Lamb shurpa will be cooked using a low-calorie method, without frying.
- We wash the lamb and, as prescribed classic recipe, put in a large saucepan along with the whole onion without the peel. Cook the meat for about 2 hours. Periodically, if necessary, remove the foam.
- We separate the bones from the boiled meat, we will no longer need them, and cut the lamb into large pieces.
- Add coarsely chopped potatoes and carrots, cut into large rings, into the broth. We also coarsely chop two onions (you can use large half rings).
- Vegetables should be cooked for about half an hour.
- Let's start preparing the tomatoes for cooking: scald them, remove the skins and cut them into large slices. Add to soup.
- To add spiciness, add finely chopped hot peppers along with the grains. This way the recipe will turn out to be truly oriental.
- It's time to prepare the herbs and spices. We send the prepared food to the shurpa. She's almost ready. Cook everything together for another 10 minutes. Then let the soup simmer for about an hour so that it reveals the taste and aroma of seasonings and vegetables.
The extraordinary oriental soup is ready - feel free to invite your household, who will be surprised by the restaurant-quality taste of the dish. The taste is fully developed, and you can enjoy the benefits of meat and vegetables, richly flavored with seasonings and herbs. Lamb shurpa is a truly unique dish. Pamper your loved ones with this simple, but at the same time very complex and unique soup. Preparing shurpa according to the given recipe is a task that any novice cook can master.
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