How to cook beef shurpa at home. Uzbek beef shurpa. The best Uzbek shurpa. Step by step recipe

The most common soup is prepared from lamb, but shurpa from beef, chicken and fish is also popular. Today I will tell you how to cook a very tasty beef shurpa. The good thing about the recipe is that the soup turns out to be less fatty (than lamb), it is thick, rich, tasty and warming, especially if you don’t skimp on the red pepper.

Products for shurpa: meat, vegetables, spices

Shurpa is a rich soup, so the best cut of meat to cook would be loin (back), brisket or ribs. The bones will give a special taste, the broth will be strong and rich, so there is no need to separate the meat from the bones.

As for vegetables, we will add onions, carrots, potatoes, bell peppers and tomatoes to the soup. You will need a lot of onions, almost the same weight as meat, it will give a special sweetish taste and aroma to our soup. The amount of carrots and potatoes can be varied at your discretion, the main thing is to cut the vegetables coarsely, they should remain whole and not boil over. It is advisable to take bell peppers of different colors (yellow and red), fleshy and juicy. To make the shurpa with a smoky aroma, it is advisable to bake or roast the peppers in a frying pan. In the winter season, you can use frozen vegetables; the taste of the soup will not be affected. Fresh tomatoes will do; if you don’t have them, use good tomato paste.

In addition to vegetables, you can add chickpeas, lentils or mung beans to shurpa. Some recipes add homemade noodles, cereals, and corn. Although you can do without the listed additives, it will still turn out very tasty!

The taste of a dish largely depends on spices and herbs. Be sure to use coriander, cumin, black and hot pepper. You can assemble a set of spices yourself or buy a ready-made one (sold in spice shops). And don’t skimp on greens; cilantro, parsley, dill, green onions and basil will do.

Features of preparing kovurma

According to the method of preparation in modern cooking, two types of shurpa are distinguished: kainatma - prepared in broth from raw meat, kovurma - from fried meat and vegetables.

In a step-by-step recipe, I will describe in detail how to prepare kovurma-shurpa. Beef and vegetables will need to be fried in a cauldron, then pour boiling water and simmer under the lid until fully cooked. By frying, the taste of the dish will be more rich and “meaty”.

Total cooking time: 110 minutes
Cooking time: 90 minutes
Yield: 6-8 servings

Ingredients

beef (ribs) – 800 g
onions - 5 pcs. large
refined vegetable oil – 100 ml
carrots – 1 pc.
bell pepper – 2 pcs.
tomatoes – 300 g
tomato paste – 2 tbsp. l.
vegetable oil – 5-6 tbsp. l.
potatoes – 400 g
garlic - 4 teeth.
hot pepper - to taste
bay leaf – 2 pcs.
salt - to taste
set of spices for shurpa – 2 tbsp. l.
cilantro, parsley, dill – 1 bunch
water – approximately 2.5 l

Preparation

When preparing shurpa, stable temperature conditions are of great importance, so choose cast iron cookware with thick walls and bottom - ideally a cauldron or a duck pot (enamel-coated pans are not suitable). Pour refined vegetable oil into a cauldron and heat it over maximum heat. We wash the beef, pat dry and cut into pieces along the ribs. The meat must be dry, then a firm crust will form on its surface when frying. Place the pieces into the hot meat and fry for 10 minutes, stirring with a spatula.

When the meat is fried, turn the heat down and add chopped onions into half rings into the cauldron. Don’t skimp on onions, there should be a lot of it, about the same amount as beef.

Stir and cover the cauldron with a lid, continue cooking for another 10 minutes - during this time the onion will “settle” and release a lot of juice. As a result, the meat will boil in its own liquid, mixed with butter and softened onion pulp.

Meanwhile, prepare bell peppers - preferably in different colors, for a beautiful contrast. To make the shurpa with a smoky aroma, I recommend calcining the pepper in a dry frying pan or in the oven. After this treatment, it is easy to clean, and most importantly, it adds the aroma of a fire to the soup.

We clean and coarsely chop one carrot and send it to the meat. Next we put the tomatoes, cut into 4-6 parts depending on the size. Add a couple of tablespoons of good tomato paste. Stir, cover tightly with a lid again and simmer for 10 minutes. As a result, the vegetables in the cauldron will give even more of their own juice.

Pour boiling water over the meat and vegetables - the liquid should cover the contents by about 3-4 centimeters. Add salt to taste, as well as a set of spices for shurpa: ground sweet paprika, hot pepper, ground coriander, cumin, dried vegetables (onions, garlic, tomatoes, parsnip root), dried dill, basil, bay leaf. You can safely adjust the amount of spices to taste.

Cover tightly with a lid and simmer over low heat until the potatoes are soft - about 40-50 minutes. When ready, remove the shurpa from the heat and add a head of chopped garlic, let the soup brew under the lid for 15-20 minutes.

The shurpa should turn out rich, very thick and spicy, smelling deliciously of paprika and spices, and an appetizing red-brown color. The potatoes should remain intact, but the tomatoes, on the contrary, should completely disintegrate. Shurpa is served in deep plates with chopped herbs and lavash.

Have you tried the most tender, very tasty beef shurpa? Prepare it according to our family recipe with step-by-step photos and detailed video instructions!

75 min

137 kcal

5/5 (1)

Nowadays, using modern kitchen appliances, you can easily reject all culinary rules and principles, preparing something that just recently seemed impossible. Recently, my mother-in-law made a bet with her husband that she could cook such a delicious beef shurpa that everyone would lick their fingers.

In fact, even I was skeptical about this idea, since everyone knows that this dish is prepared exclusively with lamb, and all attempts to replace it with a more familiar type of meat were doomed to failure in advance. However, my mother-in-law coped with the task, which brought us all into a state of delight and admiration at the same time. The shurpa came out magnificent, very tender and refined, and my husband only had time to pour himself additional portions.

Did you know? In general, the technology for preparing shurpa does not contain any features that distinguish it from the technologies for cooking other soups based on meat or vegetable broth. However, there are several signs that this is shurpa: first of all, the soup has a high fat content, and also often includes, in addition to standard vegetables, some fruits, such as plums, apples or apricots. In addition, a large amount of herbs and seasonings are usually used to prepare shurpa.

Ingredients and preparation

Kitchen tools

If possible, prepare ahead of time the dishes, tools and utensils that you will need in the process of preparing beef shurpa:

a saucepan or stewpan with a non-stick coating and a thick bottom with a volume of 3 liters or more;
a spacious frying pan with a diameter of 22 cm;
deep bowls (several pieces) with a capacity of 350 to 900 ml;
teaspoons;
tablespoons;

linen or cotton towels;
measuring cup or kitchen scale;
sharp knife;
medium and large grater;
cutting board;
wooden spatula;
kitchen oven mitts.

In addition, keep your blender or food processor with a chopper ready to prepare the ingredients more correctly and quickly.

You will need

The basis:

Important! If you wish, add some dried fruits to the main list of ingredients: prunes, dried apples or dried apricots. This will make your soup even more interesting in terms of taste and aroma. In addition, instead of regular water, you can use pre-cooked vegetable broth to cook meat broth.

Additionally:

50 ml tomato paste;
25 ml sunflower oil;
7 g ground black pepper;
7 g coriander;

6 g cumin;
2 – 3 cloves of garlic;
25 g of dried herbs (cilantro, parsley, dill).

Did you know? I usually add other spices to my own shurpa, for example, dried bell pepper, turmeric, rosemary, thyme or suneli hops. In addition, instead of tomato paste, you can use tomatoes canned in their own juice - these are often found in supermarkets in the Italian cuisine sections.

Cooking sequence

Preparation

First stage of preparation

Second stage of preparation

Pour sunflower oil into a frying pan, add prepared onions.
Place the pan over medium heat for about three minutes.
After this, mix the onion mass and add chopped carrots to it.
Cover the pan with a lid and simmer the mixture for about seven minutes.
Check the carrots for softness, then add the tomatoes to the pan.
Simmer the roast a little more, pour in the tomato paste and mix the mass thoroughly.
Add one ladle of meat broth and heat, stirring, for another three to four minutes.
Immediately after this, pour the prepared roast into the soup.
Bring the broth to a low boil, add the prepared garlic.
Pepper and salt our brew, add the remaining seasonings and dried herbs.
Close the pan with a lid and cook our shurpa for about five to seven minutes.
After turning off the stove, let the soup brew a little.

That's all, your amazingly delicious beef shurpa is completely ready!

Agree, the soup turned out to be very tasty and aromatic - I’m sure few people will remember the lamb when they eat it with white bread and sour cream. If desired, additionally decorate the shurpa in portioned plates with green onion feathers, cilantro and basil leaves, as well as slices of multi-colored bell peppers.

Do not try to store your soup for more than a week, since the spiced meat broth very quickly begins to “bitter”, and this is a definite sign that it has “fermented” and become harmful to health.

Did you know? Shurpa can be prepared quite quickly in a slow cooker. To do this, pour water into the bowl of the device, set the “Soup” or “Baking” program and add the prepared meat. Boil it for about twenty minutes, then strain, add potatoes and add the frying with tomatoes prepared in advance on the stove. Cook the shurpa in the “Soup” program for about ten minutes and let it brew in the “Warming” mode for about half an hour.

Beef shurpa video recipe

Excellent instructions for preparing beef shurpa are demonstrated in this video. I highly recommend watching it to all fans of step-by-step video recipes. You will certainly find useful recommendations and tips for cooking beef shurpa here.

Good afternoon, dear readers of our culinary blog. My husband loves first courses, so I constantly have to find and incorporate new recipes into my culinary arsenal. Today I will tell you how I prepare a hearty and tasty Uzbek national soup at home. I present a recipe for shurpa with beef at home.

Traditionally it is made from lamb, but I use beef. Of course, I can’t guarantee that I cook it the same way as in Uzbekistan, but it still turns out very tasty. By the way, even in the homeland of this dish you will find more than one recipe for its preparation.

Ingredients:

1. Beef on the bone - 1000 gr. (there should be a lot of meat)

2. Potatoes - 6 pcs. (medium size)

3. Carrots - 1 pc.

4. Onions - 2 pcs.

5. Tomatoes - 3 pcs.

6. Bell pepper - 1 pc.

7. Greens - 1 bunch

8. Salt to taste

9. Ground black pepper to taste

10. Allspice and black peppercorns - 4-5 pcs.

11. Bay leaf - 2-3 pcs.

12. Garlic - 3 teeth

13. Spices (cumin, coriander, chili pepper) to taste

Cooking method:

1. First you need to cook the broth because this is the longest stage of our preparation. Pour water over the meat on the bones and let it cook. After you have skimmed off all the foam and the broth has boiled, reduce to low (so that it barely simmers) and cook for about three hours.

During this time, the meat will be well cooked and will easily separate from the bone.

2. While the broth is cooking, you will have time to prepare all the other ingredients. The main feature in preparing vegetables for this soup is that the cutting is done in large pieces; some vegetables can be added whole.

What you need to know about beef shurpa:

Uzbeks often add chickpeas to shurpa. To do this, soak it overnight in cold water. Add it an hour to an hour and a half before the broth is ready. See below this description for how chickpea shurpa is prepared.

In Uzbekistan there is another type of shurpa - kaurma shurpa. When preparing it, the meat, trimmed from the bone, is first fried with onions and carrots, and then there are more options. Fill with water and cook the broth, gradually adding the remaining ingredients. Or add peppers and tomatoes, simmer for about forty minutes, add potatoes, add water and then cook, adding the remaining ingredients.

Sometimes cabbage, eggplant, quince, apples, apricots, plums, and dried apricots are added to shurpa as additional ingredients.

It is best to cook shurpa in a cauldron or thick-walled pan. This concludes my recipe, thank you for your attention. I would be very glad if this recipe is discussed. I am ready to answer all your questions personally.

The dish, which is known all over the world, is prepared from lamb according to the classic recipe. Thick and rich soup warms, saturates a person, and also pleases gourmets. When preparing it, it is better to use lamb or beef on the bone, ribs - this way the broth will be rich and the dish itself will be aromatic.

How to cook beef shurpa

Eastern cuisine is known for such dishes as pilaf, lamb shish kebab, azu, lula kebab, kharcho, but soup occupies a special place: shurpa is prepared both on weekdays and on holidays. The preparation of beef shurpa consists of the following stages: primary processing of products, slicing, boiling and serving the finished treat. This soup has high fat content, a pleasant aroma and a spicy taste. All products in the dish are cut coarsely, even the rib, and it is served with large quantities of herbs.

Shurpa in a cauldron

You can find dozens of recipes for this soup on the Internet. The classic version is shurpa over a fire in a cauldron; in the East, this is how the dish is cooked. In our country, they use this option at a picnic or on a hike, because this way the treat turns out to be aromatic and smoky. If it is not possible to make a dish over a fire, you can cook it at home in a cauldron, adding seasonings for a similar taste. For soup, it is better to choose lamb on the bone; if this meat is not available, then pork or beef will do.

Shurpa with beef in a slow cooker

Previously, it took several hours to cook shurpa, but today there are various assistant devices in the kitchen, which makes life easier for many women. Cooked beef shurpa in a slow cooker is no longer a classic recipe, but it turns out just as tasty and aromatic. The development of modern technologies will help to avoid the inconvenience of not having enough time to prepare an oriental dish. You just need to prepare the products, put them in the multi-cooker bowl, and set the desired mode.

Homemade shurpa recipe

Cooking time: 125 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 2528 kcal.
Purpose: for lunches.
Cuisine: Uzbek.

Do you have a desire to surprise your loved ones with a dish of oriental cuisine and cook something unusual? For lovers of savory and hearty treats, here is a step-by-step recipe for beef shurpa at home. For a lunch dish you will need fatty parts of beef, a large amount of vegetables and various interesting seasonings. A homemade recipe for making soup will not take much time, and every family member will be happy to taste such a dinner.

Ingredients:

fatty beef varieties – 0.5 kg;
nukhat (peas) – 100 g;
turnip onion – 140 g;
fresh carrots – 140 g;
tomatoes – 150 g;
bell pepper – 1 pc.;
fresh potatoes – 6 pcs.;
butter – 70 g;
table salt – 5 g;
garlic cloves – 4 pcs.;
curry, ground black pepper – 2 g each;
bay leaf – 3 pcs.;
cumin seasoning – 5 g;
fresh herbs – 30 g.

Cooking method:

Peel the root vegetables and cut off all inedible parts. Wash the sweet pepper and remove the seed box with the stalk. Remove the peels from the onions and garlic cloves. Peel the meat pulp from the veins, remove the films.
Chop the onion heads into strips.
Place a saucepan (preferably with a thick bottom) on the stove, pour in oil, and wait until it is completely heated. Add chopped onion and fry until transparent.
Cut the meat into medium-sized pieces. Place on onion and fry.
Chop the carrots into circles and add to the pan. Mix. Add salt. Boil for 15 minutes, add 1.2 liters of clean water. Add Nukhat.
When the contents in the pan boil, remove the foam that has formed, reduce the heat on the stove, and continue the cooking process for 45 minutes.
Cut the potatoes into large pieces. Dip the tomatoes in boiling water, remove the skin and chop coarsely. Grind the garlic cloves on a grater.
Chop the pepper into thin slices.
As soon as the nuhat is cooked until half cooked, add potato tubers and pepper. Cook until all ingredients are soft.
10 minutes before preparing the dish, add slices of tomatoes, oriental spices and garlic.
5 minutes before the end of cooking, add spices and garlic. Mix.
Serve in deep soup bowls, generously sprinkled with herbs on top.

Classic shurpa recipe

Cooking time: 135 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 2617 kcal.
Purpose: for lunches.
Cuisine: Uzbek.
Difficulty of preparation: medium.

The soup according to the presented recipe turns out rich, very thick and tasty. The dish can be prepared both for a regular lunch and for any holiday, because its appearance awakens everyone’s appetite. Best served with fresh chopped herbs. The classic recipe for beef shurpa is simple, so even an entry-level cook can prepare this treat.

Ingredients:

beef pulp – 1 kg;
potatoes – 0.6 kg;
onion – 1 pc.;
carrots – 100 g;
tomato paste – 60 g;
sweet pepper – 80 g;
bay leaf in leaves – 3 pcs.;
zira – 5 g;
peppercorns – 5 g;
ground black pepper – 5 g;
oil (vegetable) – 15 g.

Cooking method:

Cut the meat into pieces.
Peel the potatoes, cut in half. Place on the bottom of the pan and add the required amount of water.
Peel onions, carrots and peppers. Shred as follows: onions and peppers - into strips, and carrots - into slices.
Pour oil into a frying pan and heat it up. Add vegetables, except potatoes, and sauté over medium heat for five minutes.
Add meat and continue simmering.
Add tomato paste to the contents of the pan, fry for 7 minutes, stir regularly.
Place the fried meat and vegetables in a deep saucepan, add water (or you can prepare bone broth), and put on fire. Wait until it boils, boil.
Add potatoes and seasonings. Bring to a boil, set heat to medium. Continue cooking (60 minutes).
Check all products for readiness.
Pour the prepared dish into deep plates and sprinkle with fresh herbs.

Beef shurpa soup – recipe with photo

Cooking time: 1.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 1391 kcal.
Purpose: for lunches.
Cuisine: Uzbek.
Difficulty of preparation: medium.

Beef shurpa soup is a very easy and understandable recipe. The prepared products are cleaned, fried, placed in a pan and boiled until cooked. Everything is simple, and spices are added according to your wishes. The finished soup is placed into portioned bowls and served with fresh herbs. It will be easy to surprise your loved ones with an unforgettable taste and original presentation.

Ingredients:

boneless beef – 400 g;
green cilantro – 10 g;
onion – 1 pc.;
carrots – 1 pc.;
bell pepper – 1 pc.;
Zira seasoning - to taste;
salt;
vegetable oil – 40 ml;
hot red pepper – 1 g;
tomatoes – 150 g;
egg – 3 pcs.

Cooking method:

Cut the sweet pepper and clean the seed box.
Remove the veins from the beef flesh. Cut into small pieces. Place in a cast iron frying pan and fry.
Chop the onion, carrots and pepper into strips. Place in a frying pan and sauté. Add salt.
Cut the tomatoes into slices and add to the sautéed vegetables. Simmer until all the liquid has evaporated.
Place meat and vegetables in a clean pan. To fill with water.
Place on a preheated stove and cook for an hour. A few minutes before the end of cooking, add spices and bring the dish to the desired taste.
Before serving the dish, you need to fry the egg cake. Place the main ingredient into a deep plate, beat with a fork, pour into a hot frying pan and fry on both sides.
Thinly chop the flatbread.
Pour the prepared shurpa into a plate, add a little egg cake. Garnish with fresh herbs.

Shurpa in Uzbek - recipe

Cooking time: 2 hours.
Number of servings: 9 persons.
Calorie content of the dish: 3451 kcal.
Purpose: for lunches.
Cuisine: Uzbek.
Difficulty of preparation: medium.

Uzbek beef shurpa is prepared in 2 ways. The first is based on preliminary heat treatment of products, in this case, frying. The second method is to put raw foods into the broth - kainatma. The presented recipe belongs to the first option and is called “kaurpa”. Following the step-by-step description, you can prepare the dish at home.

Ingredients:

beef – 800-900 g;
sunflower oil – 100 ml;
carrots – 2 pcs.;
onions – 2 pcs.;
bell pepper – 150 g;
fresh tomato – 200 g;
potatoes - 6 tubers;
seasonings for Uzbek dishes – 20 g;
laurel – 3 leaves;
red hot pepper – 1 pod;
branches of greenery – 5 pcs.;
salt.

Cooking method:

Prepare the meat. Place a thick-bottomed pan on the stove, add oil and add beef.
Chop the onion into strips and add to the pan.
Chop the tomatoes into slices, add to the meat, simmer for 10 minutes.
Add spices, seasonings, stir.
Cut the carrots into thick bars and add to the pan.
Pour water over the fried ingredients, bring to a boil, and simmer over low heat for 60 minutes. After boiling, add red pepper and finely chopped herbs.
Cut the potatoes into large cubes. Place in a saucepan with soup. Bring to a boil, continue cooking until the food is completely cooked.
Serve immediately, offering the eaters different types of greens separately.

Beef shurpa - recipe with chickpeas

Number of servings: 8 persons.
Calorie content of the dish: 2146 kcal.
Purpose: for lunches.
Cuisine: Uzbek.
Difficulty of preparation: medium.

You can prepare shurpa soup with beef chickpeas using the second method. It won’t be as filling, but it will be good for the body. The presented recipe includes turnips, which will give the dish an interesting, unique taste. The preparation is very simple, but the most important thing is this: before you start cooking, soak the chickpeas to swell. Before serving, sprinkle with finely chopped basil.

Ingredients:

beef meat – 750 g;
chickpeas – 150 g;
onion – 200 g;
carrots – 1 pc.;
sweet pepper – 150 g;
tomatoes – 250 g;
fresh turnip – 100 g;
potatoes – 4 pcs.;
mixture of Far Eastern seasonings – 10 g;
sprigs of fresh herbs;
salt.

Cooking method:

Rinse the chickpeas in cold water and add. It will take 12 hours for it to swell.
Cut the meat into medium pieces, put them in a saucepan and put on fire. As soon as it boils, skim off the foam.
Add chickpeas and cook after boiling for 90 minutes.
While the food is cooking, it is worth preparing the vegetables.
Cut them as follows: potatoes and turnips - into large pieces, carrots - into rings, onions and peppers - into half rings, tomatoes - into medium-sized slices.
Place food in the pan. Boil. Throw in oriental spices.
Remove from the stove, close the lid and let stand for a while.
Serve garnished with greens.

Shurpa with beef noodles

Cooking time: 2.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 2514 kcal.
Purpose: for lunches.
Cuisine: Uzbek.
Difficulty of preparation: medium.

Many housewives do not know how to cook shurpa with beef noodles. It’s not so difficult to do this at home, because the technology of the dish is simple. In the presented recipe, lamb meat is replaced with veal. The finished Uzbek treat must be left on the stove for it to brew. Before serving the dish to guests, it is better to add chopped fresh herbs.

Ingredients:

beef meat – 0.7 kg;
onion – 70 g;
potato tubers – 500 g;
beans – 200 g;
tomato paste – 40 g;
noodles – 150 g;
boiled water – 2 l;
salt;
black peppercorns – 5 g.

Cooking method:

Place the meat in one piece in a saucepan with cold water and add salt.
Cut the peeled potatoes into 4 parts and add to the meat.
Rinse the dry beans and add them to the pan.
Chop the onion into medium-sized cubes. Grease the frying pan with fat. Fry until the onion is transparent. Add tomato paste.
Add sautéed onions and noodles. Continue cooking for another 15 minutes.
A few minutes before the end, add fresh basil and turn off the stove.

Tatar-style beef shurpa

Cooking time: 3 hours.
Number of servings: 8 persons.
Calorie content of the dish: 1242 kcal.
Purpose: for lunches.
Cuisine: Uzbek.
Difficulty of preparation: medium.

Tatar beef shurpa has many cooking methods. Today's recipe is one of the options for the presented dish. It must be served with plenty of fresh finely chopped herbs. Shurpa will be especially tasty if you use young animal meat - veal. Every cook would do well to know how to prepare this soup.

Ingredients:

veal – 0.7 kg;
onions – 2 pcs.;
carrots – 200 g;
tomato – 150 g;
potatoes – 4 pcs.;
bell pepper – 100 g;
salt;
clean water – 3 l.

Cooking method:

Wash the veal and cut into pieces.
Place in a container and fill with water. Cook for 2 hours.
Cut the tubers into four parts, peel the carrots and chop them into half circles. Chop the onion.
Cut tomatoes and peppers into small slices.
Place all prepared foods into the broth. Cook until fully cooked. A few minutes before the end, add all the spices.
Add greens only when serving.

Shurpa with cabbage and beef

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 3152 kcal.
Purpose: for lunches.
Cuisine: Uzbek.
Difficulty of preparation: medium.

Real shurpa should have a rich broth, thick consistency and rich taste. Cooked shurpa with cabbage and beef is no exception. The taste of this treat becomes unusual due to pre-frying of the products. This dish recipe is considered an excellent option for a frosty winter, especially if you really want to recharge a little energy.

Ingredients:

beef on the bone – 1 kg;
chickpeas – 40 g;
boiled water – 5 l;
vegetable oil – 40 ml;
potatoes – 6 pcs.;
onions – 2 pcs.;
garlic – 15 cloves;
tomatoes – 150 g;
sweet pepper – 80 g;
carrots – 150 g;
white cabbage – 250 g;
salt – 5 g;
oriental spices – 10 g;
fresh herbs – 20 g.

Cooking method:

Cut the meat into pieces.
Cut the onion into strips.
Place a cauldron on the stove, pour in oil. Add meat, onion, fry until crispy. Pour in the liquid. Bring to a boil, reduce heat and simmer for 150 minutes.
Add chickpeas, spices, onions.
Cut the carrots into rings and add to the pan.
Press the garlic through a crush. Add to soup.
Cut the tomatoes, chop the pepper into strips, put everything in the soup.
Cut the potatoes into 4 wedges and add to the pan along with the shredded cabbage.
Continue cooking until fully cooked.
Sprinkle with fresh herbs before serving.

How to cook beef shurpa - cooking secrets

Having looked at how to cook beef shurpa in different ways, we can highlight several useful points:

It is preferable to prepare shurpa from the meat of young animals so that the soup is much tastier.
To make the meat soft, you need to bring to a boil and drain the resulting broth, then add water again and cook until tender.
In order for the meat to retain all the beneficial substances and elements, it must be filled with hot boiled water.
To cook shurpa with chickpeas, you must first wash and soak it.

Video: Uzbek shurpa

Shurpa has been prepared since ancient times in all Muslim countries of the world, as well as in Moldova, Bulgaria and Armenia. The main components of the dish are rich and fatty meat broth, a lot of onions and spices and vegetables. Depending on where the dish is prepared, different components may appear in the recipe that can change its taste.

It takes a lot of time to prepare the food - from 1.5 to 3 hours, but the result is worth it! Beef shurpa, prepared at home, can serve as a complete lunch for a large company.

Classic beef shurpa recipe

Shurpa in Asian countries is both the first and second course. Pieces of meat and vegetables are removed from the pan, and the broth is served in a separate bowl.

Ingredients:

beef – 500 gr.;
tomato – 2 pcs.;
potatoes – 5-7 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
sweet pepper – 2 pcs.;
hot pepper – 1 pc.;
greens – 1 bunch;
Salt, spices.

Preparation:

In this recipe, it is better to use ribs that have been pre-cut into portions.
Cook the broth with carrots and onions until the meat is cooked.
Strain it and discard the roots.
Vegetables are placed in the pan based on their cooking time.
First the carrots, then the potatoes. Add a bay leaf and a few black peppercorns.
Add a pod of hot pepper and a few cloves of garlic to the pan.
Then comes the turn of bell peppers and tomatoes.
If you want the color of the broth to be more saturated, pour about half a glass of tomato juice into the soup. Salt and add cumin and coriander.
Last place the onion (preferably red), cut into half rings.
Your soup is ready, all you have to do is fish out the meat and vegetables with a slotted spoon and place them beautifully on a large dish.
Pour the rich broth into bowls and generously sprinkle the dish with chopped herbs.

The classic shurpa is ready, don’t forget to serve the pita bread and invite everyone to the table!

A simple beef shurpa recipe

Even an inexperienced housewife can handle this recipe, and the result will delight loved ones with its unusual taste.

Ingredients:

beef – 500 gr.;
tomato – 2 pcs.;
potatoes – 5-7 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
sweet pepper – 1 pc.;
greens - 1 bunch.
salt, spices.

Ingredients:

beef – 500 gr.;
peas – 200 gr.;
tomato – 2 pcs.;
potatoes – 5-6 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
sweet pepper – 1 pc.;
greens - 1 bunch.
Salt, spices.

Preparation:

In this cooking method, the meat is first fried and then placed in a pan of water.
Chickpeas should be soaked in warm water for several hours in advance.
Fry the onion in a frying pan; when it is browned, add pieces of meat to it. Fry the pieces of meat on all sides until crispy and transfer to a pan with water.
First add bay leaves, carrots cut into large pieces and peas into the broth.
After about half an hour, add pepper and potatoes, cut into large pieces.
Remove the skin from the tomatoes and cut them into slices. Then place them in the pan.
When the potatoes are almost ready, add spices and herbs.
The shurpa should stand under the lid so that all the ingredients come together.
When serving, you can decorate the Uzbek shurpa with herbs, and serve the soup with lavash bought at the market.

Since ancient times, this dish has been prepared in a large cauldron over a fire. But beef shurpa in a cauldron can also be cooked on a regular gas stove.

Ingredients:

beef – 500 gr.;
tomato – 2 pcs.;
potatoes – 3-5 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
sweet pepper – 4 pcs.;
greens - 1 bunch.
Salt, spices.

Preparation:

You need to cook immediately in a cauldron or in a heavy pan with thick walls.
Fry pieces of beef in any vegetable oil, add onion, cut into half rings.
Then add carrots and peppers. Simmer, and at this time prepare the potatoes and tomatoes.
Remove the skin from the tomato and cut into slices. Leave the potatoes whole or cut large tubers in half.
Add the tomato and spices to the meat and simmer for about half an hour.
Then add the potatoes and fill everything with water.
You should end up with something between a very thick soup and a thin stew.
When serving, sprinkle the shurpa generously with herbs. You can add green onions and chopped garlic.

This recipe has a rich color, and the taste of the dish will be slightly different, but no less interesting.

Ingredients:

beef – 500 gr.;
tomato paste – 3 tbsp;
potatoes – 5-7 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
sweet pepper – 2 pcs.;
hot pepper – 1 pc.;
greens – 1 bunch;
salt, spices.

Preparation:

For this method, the beef pulp should be pre-fried and then boiled with bay leaves and root vegetables until soft.
While the meat is cooking, sauté onions, carrots and bell peppers in vegetable oil.
Add tomato paste and after a few minutes add everything to the pan.
The potatoes are cut into four parts and added to the rest of the products.
Salt the shurpa and add hot pepper and spices. You can add a few cloves of garlic.
The delivery method does not change. Add herbs and, if necessary, ground black pepper to the plates. Tear the pita bread into arbitrary pieces with your hands and invite everyone to lunch.

It is very simple to prepare shurpa using any step-by-step recipe given in this article. The process will help you experience the unique taste and aroma of exotic and amazing oriental cuisine.

Bon appetit!