How to cook goat shurpa. Culinary portal Masterkok

We have a fairly widespread opinion that goat meat is not meat, it is not tasty and stale. However, this is not true; goat meat is very tender and tasty. Take up to three kilograms of shoulder blade or goat pulp, Greek olive oil, pepper, salt, rosemary and thyme. Fry the meat in a mixture of salt, herbs and oil. Place in the refrigerator for one hour or more. We can also put branches of rosemary and thyme on top. We put the entire structure in the oven and, depending on the weight of the meat, bake it in the oven (about one kilogram of meat forty minutes).

Goat shish kebab

To prepare goat meat kebab you need one kilogram of goat meat, one hundred grams of onions, pepper, lemon, and salt.

Let's start preparing goat meat kebab. We cut the rib portion of the goat meat into pieces of one hundred and twenty grams each piece, salt them and sprinkle with pepper, string all the pieces onto skewers and fry over hot coals. When frying, do not forget to constantly turn the skewers, otherwise the meat will burn. The meat should be sprinkled with cold water from time to time, then it will turn out juicier.

Serve the goat kebabs on skewers while still hot. Pour lemon juice over them and add a little salt. Sprinkle with chopped onion rings. And serve fresh herbs and vegetables or salad as a side dish for kebabs.

Goat soup

To prepare goat soup, you need to take half a kilogram of goat meat, two onions, two carrots, one bunch of greens, one glass of peas, three potatoes, some spices, salt, one and a half glasses of flour, one egg, salt, water.

Let's start preparing goat soup. Cut the goat meat into large pieces, fill it with cold water, add chopped carrots, chopped onions and bring to a boil. Place pre-soaked peas into the boiling broth, wait about thirty to forty minutes, and then add chopped potatoes.

Now prepare the ugro separately (this is thin noodles made from elastic, tough dough). Mix the dough from eggs, salt, water and flour. Let the dough rest in a cool place for about thirty to forty minutes, then cut the noodles and dry them a little. Then put the noodles into the boiling broth and continue cooking for another ten to fifteen minutes.

The soup is ready, just before serving, season the soup with sour milk and chopped herbs.

Goat stew

To prepare goat stew we will need the following products: one and a half kilograms of goat fillet, half of one small pumpkin, pepper, salt, a little cumin, two branches of thyme, two large spoons of olive oil.

And now more about the cooking process itself. We clean the meat from fat and films, cut it into pieces measuring two by three centimeters. Place the meat in a bowl and salt it, pepper it, add olive oil and mix thoroughly. Set the meat aside for soaking for about thirty minutes. In the meantime, cut the pre-peeled pumpkin, the size of the cubes should be two by two centimeters. Fry the meat in a frying pan without oil or fat so that the bottom is thick. There should be a golden crust.

Place the meat in a cast iron pan, mix with pumpkin pieces, sprinkle thoroughly with crushed cumin powder, pour in two to four large spoons of water, beautifully lay out the thyme branches and tightly close the lid, put the dish in a hot oven for two to three hours. Then we take it out and serve it hot to the table.

Goat meat shurpa

To prepare goat meat shurpa, you need to take three hundred grams of boiled goat meat, one onion, one carrot, four to five potatoes, a couple of large spoons of vegetable oil, a large spoon of tomato paste, one liter of meat broth, dried dill, pepper, and salt.

Now we’ll tell you about the actual preparation of the dish. Cut the peeled onion into strips, cut the meat into twenty-thirty gram pieces, cut the peeled carrots into cubes. Place the chopped ingredients in a frying pan with oil, add tomato paste and not all the broth and simmer for five to six minutes. Pour the remaining meat broth into the meat and vegetables, add peeled potatoes cut into slices, and continue cooking the soup until it is completely cooked. At the very end, add dill and ground black pepper.

Pour the shurpa into preheated plates (pour boiling water over them or hold them in hot water for a few seconds), garnish the soup with whole sprigs of parsley or dill. Bon appetit!

Shurpa is a traditional Central Asian festive first course prepared using fatty meats, vegetables and seasonings.

Depending on preference and season, you can cook it either fried or without it. At the same time, you need to understand that vegetarian shurpa is impossible. The recipe for this dish involves meat broth, in which vegetables are boiled and a variety of spices are added.

Despite the fact that this soup is considered a traditional dish, over the centuries, each of the chefs has made changes to both the composition of the ingredients and the cooking technology. However, one of the ingredients for this dish has remained unchanged - lamb, which can also be successfully replaced with goat meat. These two types of meat are so popular in Central Asia that they are used to prepare most dishes, such as pilaf, shish kebab, manti and even shawarma.

Currently, the most popular are two recipes for this dish: classic, fried, and cooked in meat broth. Most Asian restaurants offer lamb soup.

This dish is especially in demand in winter. A tasty, thick lamb soup warms well and provides the necessary calories. Shurpa recipe in the classic version is prepared from the following ingredients:

The recipe for classic lamb shurpa is so simple that even a beginner can master it. To make the soup really tasty and rich, it is important to follow the instructions:

If you have already mastered how to cook the classic version of shurpa, then it’s time to learn how to cook the summer soup Khom - Shurpa. This dish got its name due to the fact that to prepare this version of lamb shurpa, the recipe does not require frying the ingredients. This makes the dish less fatty.

The list of ingredients for the summer version of the soup differs little from the winter one:

Lamb or goat meat 1 kg.
Beef fat 100 gr.
Onion 300 gr.
Potatoes 6-7 tubers.
Bell pepper 3−4 pcs.
Carrots 2-3 pcs.
Tomatoes 3−4 pcs.
Chickpeas 1 cup.
Spices.

First, you need to wash the meat and cut it into portions. Beef fat must be cut into small cubes. The prepared meat, fat and peas should be poured with cold water and cooked until half cooked, at least 1-1.5 hours, skimming the foam from the surface of the broth if necessary.

Carrots, onions, bell peppers and potatoes should be peeled and washed thoroughly. Then all the vegetables need to be cut: onions into half rings, carrots diagonally, pepper into strips. Add vegetables to the prepared broth, add salt and cook until tender. 10 minutes before the end of cooking, chop the tomatoes and add them to the soup along with the spices. If, during the preparation of this dish, you cut all the vegetables into cubes and add noodles, you get shurpa soup with noodles.

Be sure to let it sit for another 10-15 minutes after the dish is ready. Serve in deep bowls, sprinkled with fresh herbs.

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Shurpa is a thick soup made from fried meat and vegetables. Shurpa soup is a national dish of many peoples of Central Asia and the Middle East, as well as the Balkans. Before preparing shurpa, the meat is fried until cooked, and vegetables - carrots and onions - are also fried. Made from lamb. We will cook from a young goat.

Goat meat, in my personal opinion, is much more tender than lamb, and there is almost no specific smell inherent in lamb. We will prepare the soup without frying the meat, so that it is more dietary, and lightly bake the carrots and onions.

To do this, fill the brisket and goat ribs with cold water and set to cook, bring to a boil, remove the noise and reduce the heat to moderate.

While the broth is boiling, chop the carrots, onions and potatoes, very coarsely.

We bake some of the carrots and onions in a frying pan.

Then put the onions and carrots into the broth and cook along with the meat.

When the carrots and meat are almost ready, add the potatoes and cook until done. Adjust salt to taste and add pepper, also to taste.

You can watch a video lesson on cooking goat meat shurpa on our website by clicking on the link -

Shurpa is a filling soup, most common in Eastern countries. Most often, this soup is cooked from beef or lamb, and shurpa from roe deer meat is considered an exotic dish. Properly cooked shurpa is replete with a variety of spices that make it tasty and aromatic. Its recipes are very diverse.

A classic version of roe deer meat shurpa

To prepare classic shurpa, different spices are usually mixed together in such quantities that their total amount is a full tablespoon. If desired, before cooking the roe deer meat, it is first fried in a frying pan.

Ingredients

roe deer meat - 0.5 kg;
potatoes – 300 gr;
onions, carrots - 100 g each;
hot pepper – 10 g;
ripe tomatoes – 200 gr;
red bell pepper – 150 gr;
a mixture of spices - to taste (cumin, black pepper, coriander);
garlic - 8 medium-sized cloves;
salt, fresh or dried herbs - optional.

Preparation

Boil the meat in 2 liters of water until fully cooked. This usually takes approximately 2 hours.
Add the onion and carrots, previously cut into cubes, into the broth, and then place the potatoes there and cook for 15 minutes.
Add whole hot peppers to the soup, and then cut the bell peppers and put them in there.
Grind the tomatoes through a meat grinder, then add them to the broth and add spices and salt.
Boil the soup for the same amount of time and remove the pan from the stove. Pour peeled and chopped garlic into the shurpa, tightly close the finished dish with a lid and leave to brew for 20 minutes.
Pour the shurpa into plates, add chopped herbs to each plate.

This recipe, like other shurpa recipes, seems quite simple, but shurpa always leaves the housewife the opportunity to imagine and experiment in order to get an incredibly beautiful and aromatic soup.

Hunting roe deer shurpa

It is known that some hunters go on a driven hunt for roe deer solely in order to be able to cook shurpa.

Ingredients (proportions are based on a seven-liter pot)

freshly harvested roe deer meat (best from the thigh or shoulder) - 1 kg;
lard - 250 g;
flour - 250 gr;
carrots – 200 gr;
potatoes - 400 gr;
onions – 100 g;
garlic - large head;
spices, salt, herbs - optional.

Preparation

Cut the meat and lard into portions and place in the pot. Pour the meat with water and put the pot on the fire for half an hour.
Add flour to the soup. This should be done gradually, one tablespoon at a time, while the soup must be constantly stirred so that lumps do not form.
Add coarsely chopped potatoes, diced carrots and onions, cut into half rings. If desired, at the same time you can add tomatoes or bell peppers to the shurpa.
Cook the soup over low heat until done.
Pour the shurpa into plates and serve. If desired, you can sprinkle each serving with finely chopped herbs and add chopped garlic.

As a rule, hunters' recipes are extremely simple, since when hunting they have to cook on the go. For the same reason, the ingredients can vary at the request of those present and be selected based on the availability of certain products.

Smoked roe deer shurpa

This and similar recipes are intended for those who are tired of the classic versions of shurpa and who would like to try something unusual, with an unusual taste.

Ingredients

smoked meat - 0.5 kg;
medium-sized potatoes – 300 rubles;
onion – 100 gr;
carrots – 100 gr;
garlic - 10 medium-sized cloves;
mayonnaise - 250 gr;
kebab seasoning mixture - 3 teaspoons;
salt, herbs - according to preference.

Preparation

Cut the meat into pieces so that their thickness does not exceed 1 cm.
Prepare the marinade (pour mayonnaise into a container suitable for marinating meat and add seasonings, one finely chopped onion, a few pinches of salt and chopped garlic).
Place the meat into the prepared marinade and mix thoroughly. The meat must be marinated for at least 3 hours.
Transfer the marinated meat into a heat-resistant dish and bake it in an oven heated to 200 degrees.
Place the finished meat in a soup pan, add 2 liters of water and bring to a boil.
Add the remaining onion, cut into strips and coarsely chopped carrots into the boiling soup, and then add the potatoes cut into cubes.
Boil the soup for about 30 minutes, then turn off the heat and leave the shurpa to stand under the closed lid for the same time.
Pour the shurpa into plates and sprinkle each serving with fresh chopped herbs.

Roe deer ribs shurpa

Some gourmets claim that roe deer ribs make a much tastier soup than other parts of the roe deer. Recipes for preparing shurpa from different types of meat do not differ much from each other, but some differences are still present.

Ingredients

roe deer ribs - 600 g;
onions – 150 g;
medium-sized carrots – 200 g;
potatoes – 400 gr;
tomatoes – 300 gr.;
red sweet pepper – 200 gr;
water (boiled) - 2.5 l;
salt, pepper of any color and other spices - optional.

Preparation

Cut the ribs, remove films and rinse under running water.
Place the ribs in the pan and fry until a crust appears on them.
Place the fried ribs in a saucepan, add water and boil for 2 hours.
While the ribs are cooking, you should start with the vegetables. First of all, you need to wash and peel the bell pepper and chop it thinly.
Scald the tomatoes with boiling water, remove the skins and cut them into small cubes.
Chop the onion and place it in the bowl where the ribs were fried. Add peppers and tomatoes there. Simmer the vegetable mixture over low heat until half cooked.
Peel the potatoes, cut into cubes and place in the prepared broth along with stewed vegetables.
Add salt, pepper and spices to the broth.
The finished soup should be turned off, allowed to stand tightly covered for 15 minutes, and then served.

This dish can often be found on the menus of elite restaurants positioned as places for gourmets, but it is not at all difficult to prepare.

nutritionists consider roe deer meat to be the most valuable meat of wild animals; it is the most tender of them and is perfectly absorbed by the body. Existing recipes for cooking roe deer meat make it possible to obtain dishes that contain less refractory fats than those prepared from deer, deer or elk meat;

the most necessary fats for the human body accumulate in large quantities in the heart, kidneys and liver of roe deer;

It is important to remember that the quality of roe deer meat depends not only on the type of animal, but also on the time of year in which it was obtained. The most valuable and tasty meat of roe deer is at the beginning of the hunting season, i.e. in the fall. At this time, the nutrients accumulated by animals over the summer have not yet had time to run out;
old and very large male roe deer have tough meat, which also has a specific smell. Before cooking, this meat will need to be thoroughly soaked in a vinegar solution. Whatever recipes are planned, the meat of an old male will have to be cooked almost twice as long, and if cooked for too long, much more nutrients are destroyed.

Lately, culinary experts have been inventing more and more new original dishes. One of them was a delicious and aromatic goat soup, the recipe for which you will learn from today’s article.

Option with peas

To prepare this hearty and healthy first course, you will need a little patience and a certain supply of ingredients. To avoid interrupting your search and delaying family dinners, check in advance that you have all the necessary ingredients in your kitchen. To cook a rich soup, you will need:

Eight hundred grams of goat meat on the bone.
Red bell pepper.
Ripe large tomato.
One hundred and fifty grams of peas.
Five potato tubers.
Three cloves of garlic.
A couple of onions.
Three bay leaves.

In order for your household to appreciate the goat soup cooked for you, the recipe for which is discussed in this article, the proposed list of ingredients needs to be slightly supplemented. A small amount of vegetable oil, salt, parsley, suneli hops, cilantro and dry adjika are added to it. Thanks to the presence of these spices, the dish will acquire a richer aroma.

Process Description

At the initial stage, you should start preparing the broth. To do this, place washed meat, a whole peeled onion, garlic and bay leaf in a pan filled with water. All this is lightly salted and put on the stove. The broth is boiled for two hours from the moment the liquid boils. After this time, the meat is removed from the pan, separated from the bone, cut into small pieces and returned.

Place pre-washed peas into the same pan and cook the broth for an hour. At this time, you can do vegetables. In a frying pan generously greased with vegetable oil, sauté onion, bell pepper and tomato, cut into half rings. Suneli hops are added to the almost finished roasting and everything is thoroughly mixed and removed from the heat.

After an hour, put the diced potatoes into a saucepan with boiling broth. After another fifteen minutes, frying vegetables and chopped herbs are placed there. After this, the finished goat soup, the recipe with a photo of which can be seen in today’s publication, is poured into plates and served.

Option with celery

This recipe is slightly different from the previous one in the set of ingredients. Therefore, when you are planning to feed your family with goat meat soup, be sure to go to the nearest supermarket for the necessary ingredients. In this case, your kitchen should have:

One and a half kilograms of goat meat on the bone.
A couple of tablespoons of soft butter.
Two heads of onions.
Four medium carrots.
Six potato tubers.
Half a cup of celery leaves.
Juice of two lemons.
Half a teaspoon of black pepper.

Before making the goat soup recipe below, make sure you have three cloves, four black peppercorns, salt and a little olive oil on hand.

Sequence of actions

The meat is cut into portions, washed thoroughly, dried with paper towels and placed in a hot frying pan, generously greased with butter. Each piece is fried on both sides for six minutes.

In a separate frying pan, greased with a small amount of olive oil, place carrots cut into large rings and grated onions. Mix everything well and lightly fry until light golden brown.

The browned pieces of meat are placed in a deep pan filled with water and placed on the stove. After the liquid boils, remove any foam that appears, cover with a lid and cook over medium heat for about an hour and a half. After this, pre-chopped potatoes, frying, pepper, cloves and salt are added to the broth. Fifteen minutes before it’s ready, add washed and chopped celery leaves to the goat soup, the recipe for which can be found a little higher. As for lemon juice, half of its total volume is poured directly into the pan, and the rest is served in a separate bowl. In this case, everyone can add it to their own plate according to their taste.

Option with beans

Let us immediately emphasize that it will take a lot of time to prepare this dish. However, the result is worth the effort. So that your loved ones can try the most delicious goat soup, the recipe for which will be presented below, you need to stock up on all the required ingredients in advance. This time you should have at hand:

One hundred and fifty grams of goat meat.
Large head of onion.
Thirty grams of lard and noodles each.
Three hundred milliliters of sour milk.
Eighty grams of beans.
Two chicken eggs.

Only table salt and a little ground pepper will be used as spices.

Cooking technology

Place pre-washed and chopped meat into a pan filled with boiling water. Next, pre-prepared beans are placed in the broth. All this is cooked over low heat for an hour.

While the goat meat is cooking, you can work on the remaining ingredients. Place lard and finely chopped onion into a hot frying pan. Mix everything well and fry until golden brown. After an hour, sautéed onions and noodles are added to the pan with meat broth. Almost ready-made goat soup, the recipe for which will definitely end up in your cookbook, is salted, peppered and removed from the heat. Immediately before serving, it is seasoned with sour milk and chopped boiled eggs.

Option with dry wine

This national dish of Russian cuisine takes quite a long time to prepare. Especially if you use meat from wild rather than domestic goats. Particular attention should be paid to a non-standard set of products. In order not to delay the already lengthy process, make sure in advance that you have everything you need at hand. To cook a hearty and flavorful goat soup, the recipe for which is presented below, you will need:

Two chicken eggs.
A kilo of goat meat on the bone.
A couple of glasses of flour.
Large carrots.
A third of a glass of wine vinegar.
Two bell peppers.
Half a liter of dry white wine.

Additional ingredients in your kitchen should be half a bunch of herbs, salt and any spices.

Algorithm of actions

In order for you to get a delicious soup from the recipe discussed in this article, you need to prepare the meat in advance. It is quite hard and has a specific smell. Therefore, the meat is thoroughly washed and frozen. This procedure is repeated again. After this, the goat meat is thawed, seasoned, poured with a mixture of wine and vinegar and marinated for six hours.

The meat prepared in this way is placed in a pan filled with boiling water and simmered over low heat. While it simmers on the stove, you can make homemade noodles. To prepare it, combine eggs, spices and flour in one bowl. Mix everything thoroughly until smooth. The resulting smooth dough is rolled out into a thin layer, cut into long strips and frozen.

Two hours after the broth boils, add ready-made noodles to it, remembering to constantly stir the contents of the pan. Then pre-fried peppers and carrots are placed there. After a quarter of an hour, the soup can be served. If desired, it is decorated with fresh herbs.