Uzbek cuisine is wide and varied. One of the main courses is shurpa. This is a thick, saturated soup in which meat is cooked with vegetables. Indulge your family with this wonderful meal and perhaps you will come back to it again and again.
Pick your recipe
You will need
- - lamb or beef on the bone - 600 g;
- - chickpeas - 450 g;
- - onions - 2 pcs.;
- - carrots - 2 pcs.;
- - potatoes - 4 pcs.;
- - tomatoes - 3-4 pcs.;
- - red bell pepper - 2 pcs.;
- - zira;
- - fresh herbs;
- - salt.
Instruction manual
1
Rinse the meat and chickpeas and dip them into cold water with a volume of 3 liters. After boiling from the broth, remove the foam and cook at a moderate temperature for about one hour.
2
Peel carrots and onions. Chop the carrots into 4-6 parts, cut the onions into large rings and add to the soup. After boiling, set a moderate temperature and continue cooking under the lid.
3
Large bell peppers, tomatoes and potatoes. Tomatoes can be pre-peeled by sprinkling them with boiling water. Half an hour before the meat is ready, dip the vegetables in the soup, as well as cumin and salt to taste. Bring to a boil, and then reduce the temperature to a minimum.
4
Pour the finished shurpa into portions and decorate with chopped greens. Serve hot.