How to cook lamb shurpa in Uzbek - recipe with photo. Beef or lamb shurpa in Uzbek - recipe with photo

Greetings, dear friends! Today on the menu of the Home Restaurant is real Uzbek-style lamb shurpa. To be honest, previously I had only tried lamb shurpa soup, but on the eve of the picnic season, I decided to try my hand at making lamb shurpa at home.

My debut turned out to be very successful, and the lamb shurpa turned out incredibly tasty and aromatic. The only drawback of the recipe is that lamb on the bone takes a very long time to cook. But the reward for your patience will be the most tender soft meat that just melts in your mouth.

In the warm season, a recipe for lamb shurpa at home will be a real find - you just need to buy food, take a cauldron with you, and go into the forest to cook delicious shurpa over a fire. I think the main trump card in this dish is the combination of lamb with spices; all other ingredients are secondary. Therefore, without lamb and spices, alas, shurpa is no longer the same.

Step-by-step video recipe

Preparing lamb shurpa is not such a complicated process as it might seem at first glance, but you still have to rush and buy selected lamb, or better yet, lamb meat on the bone. So, welcome - lamb shurpa - a step-by-step recipe with photos at your service!

Ingredients:

  • 1 kg. lamb on the bone (ribs or shoulder)
  • 50 gr. lard
  • 2 l. water
  • 1 piece carrots
  • 1 piece bulb
  • 1 piece bell pepper
  • 1 piece tomato
  • 3-4 pcs. potatoes
  • 1 head of garlic
  • 2 allspice peas
  • 1 tsp khmeli suneli
  • 1 tsp ground paprika
  • 1 tsp black pepper
  • 1 tsp coriander
  • 1 tsp thyme
  • salt to taste
  • greens for serving

How to cook lamb shurpa:

To prepare lamb shurpa, we start with the meat: wash the lamb (it is sold with leftover wool) and cut it into pieces.

In a thick-bottomed saucepan or frying pan, melt the lard until it turns into cracklings. Ideally, a recipe for lamb shurpa at home involves using lamb lard, but you can also use lard, as in my case.

We remove the cracklings from the pan - we won’t need them anymore. Place pieces of lamb into hot fat.

And fry the lamb meat on the bone over maximum heat until golden brown. You will need to turn the meat several times during the frying process.

Next, fill the lamb with water, cover with a lid and cook until tender for 2-3 hours over low heat. The exact time depends on the age of the lamb - lamb meat will cook faster, meat from an adult animal will cook longer.

When the lamb meat comes off the bone, it’s time to continue preparing our lamb shurpa.

We clean the vegetables. We cut the potatoes into small cubes, the carrots into long cubes, as in my photo, and leave the onion whole.

Add potatoes, onions and carrots to the broth with meat. Cover with a lid and cook for 20-25 minutes until the vegetables are ready.

Add the tomato and pepper to the pan with the future shurpa and cook for another 10 minutes.

Prepare all the spices indicated in the recipe and chop the head of garlic.

Add salt to the lamb shurpa.

And at the very end, add all the spices, mix, cover with a lid, and remove from the stove. The aromas in the kitchen... incredible! Be prepared for your neighbors to come visit you with a plate and spoon.

Shurpa, like pilaf, is the pearl of Uzbek cuisine. Once you try this dish, you want it again and again.

Shurpa is prepared in Uzbekistan in two versions - fried (kaurma) and boiled (kainatma). Recipe for boiled shurpa. Today I want to talk about a completely non-dietary, but no less tasty version of this dish.

Again, as with any dish, each housewife gets her own taste for shurpa and each housewife does it with her own characteristics and subtleties.

To prepare fried shurpa in Uzbek style, you need to take the products according to the list. We don't use lamb fat, it's too fatty, but I add some fatty trimmings from the lamb during the initial frying.

We will also need pre-soaked chickpeas. Fried shurpa can be prepared without peas, but it tastes better with them.

For shurpa, take beef or lamb. I took both. Trim the fat from the lamb and cut it into cubes. Cut the rest of the meat into medium pieces. If there are seeds, it is advisable to chop them smaller.

Peel the potatoes and cut into large pieces.

Prepare the remaining vegetables. All cuts should be large.

Heat the cauldron over the fire. Add pieces of trimmed fat and melt. Remove pieces of fat, add vegetable oil and fry the meat until golden brown. Add salt.

Add onion, garlic and spices to the cauldron. At this stage I add the capsicum, preferring to cut it into rings. Not all of it, of course, only part. Garlic can be passed through a press, or simply chopped. Fry everything together until the onion is browned.

Add tomato, carrots, sweet pepper. Fry for another 3 minutes. I know that some people prefer to fry too much, but for me this option is unacceptable. I also don't add potatoes to the vegetables at this stage.

Pour water over the vegetables, bring to a boil and add soaked and washed chickpeas. Cook the shurpa until the peas are soft.

Lastly, add the potatoes to the cauldron. Salt the dish to taste. When the potatoes become soft, the shurpa can be served.

Uzbek fried shurpa (kaurma) is ready. When serving, sprinkle with fresh herbs.

On the first course menu Uzbek cuisine considered the crown shurpa(shurvo, shurpo, shurbo, shorvo, chorpa, shorpo, sorpa). Shurpa is a thick, rich soup that gives strength to the weak and strengthens the strong. There are two main types (methods of preparation) of this magical dish - kainatma shurpa And kovurma shurpa, and there are many more varieties of recipes, taking into account the fact that each area has its own culinary characteristics and secrets.

The first type of shurpa is kainatma shurpa- a dietary dish, since it does not require frying in a large amount of oil, only meat broth and boiled vegetables. The name itself tells how to prepare this dish; it comes from the verb “kainatmok” (“cook”). Kainatma shurpa It will be more to the taste of residents of northern countries, where frying during the preparation of soups is practically not practiced.

For cooking shurpa You will need:

The above set of ingredients is present in almost all shurpa recipes, only the cooking technique is different. Place large pieces of meat and bones in cold water and cook for 1.5 - 2 hours (if the meat is young, then an hour is enough), periodically removing the warblers from the surface of the broth. After boiling, it is better to cook the meat over low heat. After this, remove and separate the meat from the bones. The bones, of course, are no longer useful to us, but we put the boiled meat, cut into neat pieces, back into the broth. Now in this ready and clean broth we cook the vegetables. You need to cook the shurpa over low heat so that the vegetables gradually boil, releasing all their flavor into the broth. Since the acid from the tomatoes may not allow the potatoes to cook well, it is better to add the tomatoes at the very end, and also add herbs and spices at the end. You can also use other vegetables in shurpa, for example, turnips.

All vegetables should be chopped coarsely, including onions (in large rings). To prevent the tomato skins from spoiling the delicate taste of the shurpa, they should be removed before cooking. If the skin is difficult to separate, you can pour boiling water over the tomato, after making two cross-shaped cuts on the bottom of the tomato, and then it can be easily removed. If it’s winter or there are simply no fresh tomatoes available, you can take some concentrated tomato paste.

After the shurpa is ready, pour it into portions and garnish with chopped herbs. Shurpa can also be served separately, that is, meat with vegetables on a separate plate, and the broth in a large bowl (kasushka/kosushka). This type of serving is good for lunch - it’s both the first and the second, and most importantly, everything is tasty and satisfying.

The second type of shurpa is kovurma shurpa. The name is derived from the verb “kovurmok” - “to fry”, “to fry”. Its preparation requires the same ingredients as for the first type of shurpa. But if kainatma shurpa can be cooked in a saucepan, although preferably in a cauldron (cauldron), then kovurma - only in a cauldron, since the meat and ribs need to be fried with onions and carrots. Then add about 2 liters of water and after the meat is ready, add vegetables.

There is also shurpa with peas(chickpea, nohat) - mohara shurpa. Nohat (chickpeas) - Central Asian large peas, which do not become soft when cooked and even when fully cooked remain relatively hard. It should first be soaked in cold water, then boiled with meat. You can also use regular peas, but if they boil quickly, then you don’t need to soak them like nokhat and should add them to meat and vegetables later, so that at the end of cooking the kernels remain intact.

Variety of recipes and methods, how to cook shurpa, it doesn't end there.

It still happens Aces-Sorpa(with fish) and Khikhta Shurpa(where instead of whole pieces of meat they put meatballs in the form of small sausages). These shurpa recipes also contain peas (chickpeas). Meatballs are added after the chickpeas are cooked.

This is only briefly about what excellent shurpa is with its multifaceted recipes for every taste. Since shurpa is a rather fatty soup, it must be served with bread, or rather with aromatic, hot bread.

Photos of shurpa:

(you will learn the recipe today), prepared in compliance with all the necessary rules and using the right ingredients, this is food that is amazing in taste, appearance and aroma. It's not surprising that even those who don't really like lamb can change their attitude towards it after trying our recipe. Miracles happen, and in cooking it happens much more often than you think. To do this, you need to know how to properly prepare lamb shurpa. The recipe requires three mandatory components: vegetables, spices and, of course, meat, and then all recommendations must be followed exactly.

Law one

The basis and main component of real Uzbek shurpa is lamb and only lamb. Therefore, the overall success of the enterprise depends on meat. It is better to buy lamb at the market, where there is a choice and you can bargain. It is best to use the neck, shoulder or back of a lamb carcass for shurpa. It’s even better to combine them when cooking the broth: the meat of the neck and shoulder part will give the necessary fat, and the back part will give the volume of meat.

Law two

Let's check the required ingredients again.

Lamb shurpa, the recipe for which is given above, ingredients:

  • lamb 1 kg;
  • garlic 3-4 heads;
  • onion about 1.5 bulbs;
  • tomatoes 2 pcs.;
  • potatoes - approximately 3-4 pcs.;
  • carrots - medium 2 pcs.;
  • bell pepper - one color 2 pcs.;
  • greens (parsley, dill) 50 g;
  • spices.

If you liked it, then you can teach the recipe for how to cook lamb shurpa to your friends and acquaintances. Well, for those who cannot tolerate lamb under any circumstances, you can replace it with beef. True, it will no longer be shurpa.

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