Shurpa - recipe with photo

Shurpa - famous Oriental soup, which is, unfortunately, not often prepare our hostess. Someone scares its calorie someone'm sure this soup is very difficult to do. However, shurpa soup lately is becoming more popular, especially his love men. And indeed, this very masculine dish - meat, rich, rich. In this article, you will learn how easy it is to cook the most delicious soup.

Shurpa soup was not invented yesterday, it was one thousand years. The mention of this soup are found in the treatises of the medieval scientists and doctors that are particularly recommended it to give people after an illness. On the East shurpa is also a popular dish, as pilaf and shish kebab. That's why it's strange that pilaf we learned to cook, but the soup is still afraid.

If you cook the soup, leave aside your doubts about the calories. Shurpa soup is quite thick and rich, and this is its main essence. If you want to make the soup less calories, just instead of mutton, use the bird. In addition to this soup can be prepared from fish, beef, pork. But the basic recipe is, of course, lamb.

In the rest of the soup recipe is quite simple and contains all the products that we constantly buy: onions, carrots, potatoes, bell peppers. In addition, this soup is always a lot of herbs and spices (pepper, parsley, cilantro, dill).
The word "holidays" means "salty, sour water". And this soup was different in that it zachisliaut: tomatoes, plums, berries. So don't be afraid to add in soup fruits and berries (apples, plums, apricots, and so on), you can fresh, can be dried. The taste of the soup will only benefit from this.

As you can guess, right the so-called classic soup recipe no. The proportions and composition will depend on the region where it is prepared. If you are offered soup in Uzbek, then there will be a cumin and Basil. In Tatar soup add noodles, Moldovan and lots of paprika and cook it on the brew. Choose the recipe that appeals to you, or, more likely, more like your family.
Shurpa soup - dish universal. It is served and ordinary days, and on major holidays: weddings, birthdays, the arrival of important guests. Shurpa eat lunch, and dinner, even Breakfast. In shurpa add pepper pod and eat those who don't want to ache.

When serving soup on the table, we must make sure that each plate was a piece of mutton. Also the soup is usually served fresh herbs and sour cream. The soup is best eaten hot, warm he is not so delicious, because mutton fat cools.

And if you cooked the soup the soup, don't worry about the second dish or dessert. The soup is so rich that even the most demanding members of your family will probably eat out very fast!

Shurpa lamb

You will need: 500 grams mutton, 500 grams of potatoes, 100 grams of fat tail, 4 onions, chilli hot pepper, 2 tablespoons of tomato paste, 2.5 liters of water, coriander, dill, Bay leaf and salt.
Preparation:
Mutton wash, then cut into small pieces. Cubes cut the fat. Onions wash, peel and cut into rings.
In a pot, fry the bacon until greaves, which are laid out on a plate. And melted after the bacon fat to fry the lamb before the formation of a brown crust. Then in the same pot add onions, potatoes and tomato paste - everything is fried for another 10-20 minutes.
After that, pour the water, throw a pod of red pepper, salt and bring to boil. Then reduce the heat and cook, on low heat for one hour.
For 5 minutes before the end add to the cauldron Bay leaf, and chopped cilantro and dill.

Uzbek soup beef

You will need: 300 g of beef ribs, tubular beef bones and beef 4 onions medium size 5-6 medium potatoes, 2 sweet peppers green, 3 carrots, 50 grams of Uzbek peas 4 cloves garlic, 1 table. the lodges. cumin seeds and coriander, 0.5 Desk. the lodges. Basil, Lotus and curry, parsley, dill, coarse salt.
Preparation:
Beef, ribs and bone rinse in cold water. The meat is better not to cut it. To put all in a saucepan, cover with water. After boiling, remove the foam and cook for about an hour on low flame. During the laying of the broth, add 3-4 finely chopped onions and Bay leaf, salt (1 table. the lodges.), to mix.
While the broth is cooked, rinse pre-soaked Uzbek peas. Cut into four wedges carrots, potatoes and remaining onions.
10 minutes until tender meat, put the broth Uzbek peas and boil for 20 minutes. Then put the onion and carrot and cook for another 15 minutes. When the vegetables are half-finished, put the potatoes, cook for 10 more minutes.
Meanwhile, chop equal parts sweet pepper, garlic and mixed spices (Basil, curry and Lotus) and for five minutes until cooked soup, throw them in a pot. Boil all until cooked, remove from heat and let infuse.

Video recipe Stalik chanceries "Uzbek shurpa"