Shurpa – what kind of dish is it, step-by-step recipes for cooking at home with a photo

The content of the article

• Whose national dish is shurpa
• How to cook shurpa at home
• Spices for shurpa
• Shurpa recipes
• Classic recipe
• From turkey
• From beef
• Pork
• With turnips

Shurpa is a meat broth filling soup. The dish is widespread in the East, in the Muslim part of it, where the traditions of its preparation are still preserved. There are a lot of variations of the soup, some recipes contradict the original dish. For example, pork shurpa cannot be used by Muslims, but it is a classic among the Eastern Slavs and it is very tasty. The tart, rich broth is quickly cooked even at the stake, and the high calorie content of the soup allows you to recover strength after hard work or warm yourself in cold weather.

Whose national dish is shurpa

It is very difficult to single out the nationality of a dish, but judging by the classic recipe using lamb, shurpa has spread all over the world from Asia from nomadic peoples. As there is no strict canonical recipe for field soup, there is no established name for the dish. Shorba, chorpa, shorpo, sorpa, chorba – all this is broth, but with the use of various meats and slightly modified technology. If the classic recipe is lamb soup, then the coastal regions of Turkmenistan are cooked with fish (aces-sorpa), and where there is a lot of game, poultry shurpa is common.

If you try to highlight the single distinctive features of the dish, then you can define several prerequisites that characterize Shurpa soup:

• Firstly, the meat for the broth is pre-fried, it must have high fat content.
• Secondly, a large number of vegetables, greens are used, the set of which is more or less constant: potatoes, carrots, onions, bell peppers.

How to cook shurpa at home

Preparation of Shurpa is not particularly difficult. The dish can be safely called the dream of any housewife – coarsely chopped vegetables, large pieces of meat, spices. Initially, the soup was cooked in a cauldron on a fire, but at home, cast iron dishes with thick walls are used. To make it delicious, vegetables are simmered in melted fat until half-cooked or laid raw, which depends on the recipe.

Spices for shurpa

Shurpa seasoning has clear regional differences. So, in Uzbekistan, basil and zira are used, and Moldavia chorba is cooked on kvass, which distinguishes soup in a separate category. In Tatarstan, finely chopped noodles are placed in the broth, seasoning the shurpa with black pepper and herbs. A common version of the soup involves the use of paprika, spices, parsley, ground coriander, dill. You can use a set of dried vegetables. Coriander, bay leaves, cilantro are added to taste..

Shurpa recipes

We suggest you choose a shurpa recipe at home with a simple set of products. Some varieties of soups are very high in calories, others contain a large number of vegetables and are suitable as a main dish not only on weekdays, but also on holidays. In any case, it is very tasty, healthy, nutritious. The main thing is to know how to cook shurpa, how to cook a transparent broth, observe the time and not overcook vegetables, add ingredients on time.

Classic recipe

• Time: 3 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 1600 kcal.
• Purpose: for lunch.
• Cuisine: Eastern.
• Difficulty: medium.

In the classic kurinmat shurpa, coarsely chopped vegetables and a large number of seasonings are used. If you have a desire, then the recipe is complemented by different types of cabbage or potatoes. Preparing a dish in a cauldron or cast-iron pan. As a result, we get a rich soup with a rich taste. This shurpa is the basis of oriental cuisine and its photo can be seen almost everywhere.

Ingredients:

• fat mutton on the bone – 400 g;
• sweet pepper – 120 g;
• tomatoes – 180 g;
• potatoes – 6 pcs.;
• carrots – 200 g;
• onion – 6 pcs.;
• garlic – 3 cloves;
• seasoning zira, coriander, parsley, dill.

Cooking method:

1. Cooking the broth – 2 hours 30 minutes. The meat is laid in cold water and cooked over low heat..
2. After we add chopped potatoes, cook for 30 minutes.
3. Stir-frying tomatoes, bell peppers and other vegetables.
4. Add ready-made vegetables.
5. Before serving, chop the greens.

From turkey

• Time: 2 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 560 kcal.
• Purpose: for lunch.
• Cuisine: Eastern.
• Difficulty: Easy.

Turkey shurpa is low in calories and is suitable for dieters. You can replace a turkey with a dumpling, a duck or other game that you like more. How to cook, so that the dish was with a “twist”? Sometimes this recipe is supplemented with an apple or fruit with sourness, adding piquancy to the dish. In the photo, Shurpa looks like a classic chicken soup, but with vegetables.

Ingredients:

• turkey, chicken or duck – 450 g;
• tomatoes – 100 g;
• potatoes – 300 g;
• Bulgarian pepper – 200 g;
• carrots – 150 g;
• onion – 2 pcs.;
• vegetable oil – 50 g;
• garlic;
• spice.

Cooking method:

1. Cooking broth – 50 min.
2. Add carrots, chopped potatoes, onions, chopped into bars. Cook for 30 minutes.
3. Fry a vegetable set in vegetable oil, add garlic.
4. Add ready-made vegetables and spices to the broth.
5. Before serving, chop the greens.

From beef

• Time: 4 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 1200 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Shurpa from beef, if you do not add fat, get lean and light. To prepare the dish, tenderloin, meat on the ribs or the thigh is used. On average, the broth is prepared 2-2.5 hours with constant removal of foam. If you look at the photo of this shurpa, you can note the pleasant golden color of the broth, which is achieved by the introduction of finely chopped fried onions.

Ingredients:

• beef – 500 g;
• potatoes 6-7 pcs.;
• tomatoes – 1 pc.;
• Bulgarian pepper 2-3 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• garlic – 5 cloves;
• spice .

Cooking method:

1. Cooking broth – 3 hours.
2. Add potatoes, cut into 4 parts.
3. Fry chopped onions, tomatoes and sweet peppers.
4. Add ready-made vegetables and spices to the broth.
5. Before serving, chop the greens.

Pork

• Time: 3 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 1560 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Using pork for broth is a significant departure from the classic recipe. But in Russian cuisine, pork has always occupied an important place, so the appearance of shurpa with this meat is quite justified. For cooking, a loin or lean meat from another part of the carcass is taken. The Moldovan recipe uses lard for frying vegetables and components that add sharpness to a hearty broth.

Ingredients:

• pork – 500 g;
• potatoes – 300 g;
• tomatoes – 50 g;
• carrots – 100 g;
• onions – 150 g;
• garlic;
• spice.

Cooking method:

1. Cooking broth – 2 hours.
2. Add carrots, potatoes, chopped into bars, cook for 30 minutes.
3. Fry tomatoes and onions over low heat, add garlic.
4. Add ready-made vegetables and spices.

With turnips

• Time: 4 hours.
• Servings Per Container: 6 Persons.
• Calorie meals: 1519 kcal.
• Purpose: for lunch.
• Cuisine: Uzbek.
• Difficulty: medium.

This recipe is characterized by the use of lamb ribs, turnips and peas, which increases the density of the prepared soup and the calorie content of the dish. The meat is cooked for about 40 minutes, onions and tomatoes are fried in fat tail fat. Turnip is laid when the meat is fully cooked. Shurpa with turnip is fragrant with a rich original taste. Due to the high calorie content, the dish warms well.

Ingredients:

• lamb ribs – 500 g;
• chickpeas – 150 g;
• tomatoes – 200 g;
• turnip;
• carrots – 200 g;
• onions – 150 g;
• garlic;
• basil.

Cooking method:

1. Cooking broth – 3 hours.
2. Add carrots chopped into bars, turnips, cut into 4 parts and chickpeas, cook for 30 minutes.
3. We fry tomatoes and onions on low heat, at the end of frying we introduce garlic.
4. Add ready-made vegetables and spices to the broth.
5. Soup is poured into bowls.