Soup-shurpa - a very satisfying dish, popular with many peoples of Asia, the Balkans and North Africa. Usually lamb is used for its preparation, including meat of wild argali, various birds, young goat meat and even fish. You can make a very delicious soup-shurpa from beef. It is often made by residents of Moldova and Transnistria (local name chorba). It can be confidently asserted that the preparation of shovel from beef practically does not differ from its preparation with the use of other types of meat.
Dish Technology
We will clarify for ourselves how shurpa is prepared in general. The technology of making this soup does not differ much from the technology of preparing other first dishes of the filling type. You can, however, highlight some signs of shurpa: this soup is thick enough, fat and rich, the ingredients are usually cut quite large, use a large number of different vegetables, herbs, dry spices, and sometimes some fruits.
What is the shurpa made of?
To the indispensable set of ingredients, in addition to meat, you can include onions, carrots and potatoes. Sweet peppers and tomatoes pleasantly improve the taste of shurpa, quince, dried apricots and prunes also do not interfere. Sometimes the dish is cooked with young string beans or already cooked beans, both white and colored (better colored - more useful substances are added). In a properly prepared shurpa, there must be a lot of meat. It's good when the ratio of solid ingredients to liquid is 2: 1: 1 or even 2: 1: 0.5.
Cooking correctly
How correctly to prepare a shurpa from beef? To begin with, we will buy fresh beef meat on the market, better than a non-tall animal, and even better veal - the soup will be more tender and will be faster to cook. It is best to use the flesh, but you can and meat on the bones. It is desirable that the vegetables and greens are also fresh.
Ingredients:
- about 1 kg of beef;
- 2 medium-sized carrots;
- gram 200 beans;
- 3-4 medium-sized potatoes;
- 2 large onions (you can use red onions);
- 2 sweet peppers are better than red + 1 pepper chili or cayenne;
- 2-5 cloves of garlic;
- 2-4 tomatoes or 2 tablespoons of tomato paste;
- greens (basil, coriander, lovage, parsley, dill, etc. to taste);
- pepper peas of different kinds;
- 3-4 clusters of a carnation;
- 4-5 laurel leaves;
- 50 grams of natural butter;
- seeds of zira;
- salt.
Preparation
How to cook beef shurpa? We will wash the meat with cold water and cut it into large enough, but convenient for food pieces. If you use only the flesh, you can cut into small pieces - so it will be cooked faster. Let's put the meat in a thick-walled saucepan. Let's pour water and put it on the fire. After boiling, we remove the noise and cook, covered with a lid, on low heat with a laurel, pepper-peas, carnation and seeds of zira almost to the full readiness of the meat. We clean and cut the potatoes. We wash and cut the string beans (each pod into 3-4 parts). 20 minutes before the meat is ready, add the young string beans and potatoes to the pan with meat. Again, bring to a boil and remove the noise. We subtract the fire. Peel the onions and carrots. We remove seeds and stems of peppers. We cut carrots with thin short blocks, pepper - quarter rings, sweet pepper - short straws. Quickly, stirring with a spatula, on medium-high heat, fry in a pan on the oil first onion, and then add the carrots.
About options
You can prepare a shurpa on a fire, from beef or from other types of meat - it does not matter. Shurpa in nature is very good. In this case, we, of course, do not fry vegetables, but simply put them in a cauldron with already almost welded meat.