How to cook shurpa. The secrets of cooking Uzbek soup

Cooking nourishing and delicious Uzbek shurpa will not cause difficulties even for novice cooks. The main thing – to strictly follow our advice and instructions.

2015-11-26 17:15:38 59

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The birthplace of soup is considered to be the country, this dish is the hallmark of Uzbek cuisine. Other soups from shurpa has high fat content, because the feedstock for it is pre-fried meat. One of its distinctive feature – a large number of vegetables, spices and herbs used while cooking.

Cooking a roast

To prepare Uzbek soup you will need 1 kg fresh mutton. If you buy lamb there, don't despair – it'll do the same amount of beef. A good result is obtained when using poultry, both domestic and wild. Well washed under running water a piece of meat should be cut into pieces. Classic shurpa mutton pieces should be large, you may slice the meat into smaller, easy to eat pieces. Now the meat you fry. As utensils for cooking shurpa it is customary to use thick-walled cast-iron cauldron or a special pan with non-stick coating. If at hand was not, you can use a normal frying pan. Fry the meat in sunflower oil until Golden brown. On medium heat this will take about 15-20 minutes. While the meat will be roasted, you need to clean 3 medium size onions and cut them in rings. Add onion to meat and sauté until they achieve a light Golden brown. After this, the flame can be slightly reduced. Now it is the turn of tomatoes and peppers. Sweet pepper in 3 pieces need to be cleaned of seeds, cut into rings or half rings and sent to Kazan. There add 4 tomatoes, cut into large chunks. Before cutting with tomatoes better to remove the peel, previously showering them with boiling water. After 10 minutes, when the tomatoes and pepper juice, it's time to add in a future soup dried spices and seasonings to taste, and then put in the cauldron 3 carrots, julienne or grated on a coarse grater. After 10 minutes, the diced for the soup ready.

the Final part of cooking

In a pot pour in 3 litres of water; if for frying used frying pan, fried it necessary to shift to a regular saucepan, pour the same amount of water and put on fire. Once the water boils, reduce the fire, in the soup put 1 pod of hot pepper and tied a bunch of greens, which at the end of cooking remove from the cauldron. On low heat the soup left to stew for 30 minutes. After a specified time in the soup left to add 5-6 potatoes, cut into large cubes or wedges and 1 onion, cut into rings. After waiting 15-20 minutes, remove the cauldron from heat and give the finished dish to rest for about half an hour. After that, sprinkle the soup with finely chopped herbs and served to the table. Bon appétit!

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