Shurpa beef

Шурпа из говядины

Shurpa is cooked by owner in Altai and in Iran, in India and in Libya, in Sudan and in the Balkans, as well as in many countries. One can only imagine the variety of recipes of this dish, which is known in at least three parts of the world. So we present to you two very different recipes of shurpa.

How to cook shurpa beef in slow cooker — recipe

This is the recipe for the soup of the beef more familiar to us, it is fundamentally different from traditional Eastern cooking this dish. Apparently with the advent of it in our diet chefs transformed it to give a more exotic taste.

Ingredients:

  • beef – 0.6 kg;
  • hot water – 2 liters;
  • Bulgarian pepper – 1 PC.;
  • greens mix – 1 bunch;
  • vegetable oil – 60 g;
  • tomatoes – 2 PCs.;
  • carrots – 2 PCs.;
  • onion – 1 onion;
  • potatoes – 4 PCs.;
  • coriander;
  • Zira;
  • pepper;
  • Sol.

Cooking

Beef is better to buy with the bone and quite fatty. Meat wash, cut into portions and Pat dry. The slow cooker must be used in the «Baking». Gulf oil, wait for it to warm up and put meat in light roasting. Crushed is not very thick rings, carrots and onion half rings will attach to the beef after it has been roasting for 10 minutes. Tomatoes better peel by blanching and after cut into cubes or chetvertfinalny. Can one chop, and the second to grind the grater. By the way, in the absence of fresh tomatoes in winter of course you can use canned in own juice or tomato paste. Tomatoes, very coarsely chopped potatoes and chopped slices of pepper add to the bowl multivarki and after 5 minutes transfer to the mode «Stewing». After waiting about 10 minutes you can add salt, spices and almost boiling water. In this mode, the cooking should take about 60 minutes. And the chopped salad you can add 5 minutes to the finish line or already in the plates.

How to cook soup with beef in a cauldron in Uzbek?

Ingredients:

  • beef – 1 kg;
  • Bulgarian pepper – 2 PCs.;
  • hot pepper – 2 pod;
  • tomatoes – 2 PCs.;
  • carrots – 2 PCs.;
  • onion – 0.8 kg;
  • red or white onion salad – 0.5 kg;
  • potatoes – 5 PCs.;
  • greens mix – 1 bunch;
  • coriander;
  • purple Basil;
  • savory garden;
  • pepper;
  • Sol.

Cooking

In cold water put the meat, of course, already washed and chopped into pieces. In our use case, it is best brisket, it makes excellent broth from the bones and at the same time, good pieces of meat.

Now we can understand fundamentally different than traditional soup from the one we used to cook. In Uzbek shurpa meat is placed in cold water and boil initially, not objetivas and the vegetables added are not roasted. The water is salt immediately after emplacement of meat, and after boiling, carefully collect the foam is very important. A quarter of an hour after collecting the foam, add a chopped thin rings unsweetened onions, and then after 15 minutes place the sliced not very large slices or rings carrots. Immediately after adding the onions need to dip to a minimum the fire under the cauldron, now the soup must not boil, it will languish. Now add the spices and red pepper, but please note that red pepper should not be cut and it should not be cracks or holes. Especially subject to a thorough scan of dried pods of red pepper if Шурпа из говядиныyou use such. Then add the chopped half rings bell peppers and tomatoes. And after, cut in half, or whole potatoes, it does not give the dish any taste or color, but simply increases the satiety of soup. Further define the degree of readiness for potatoes, and 3 minutes before the final, you need add the chopped sweet salad onion half-rings.

And here’s what else is different Uzbek shurpa, it served in two different bowls, in a bowl pour the broth with a minimal amount of vegetables, and a flat plate put the meat, potatoes and vegetables as a second dish. Don’t forget the chopped herbs to garnish the soup.

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