Shurpa from chicken

Traditional Uzbek shurpa is cooked on the basis of mutton, but if the lamb meat was not obtained, then it is quite acceptable to prepare this rich soup of chicken. On the laurels of authenticity this dish does not pretend, but, nevertheless, it is worth to cook it at least for the sake of its stunning taste.

Recipe of chicken soup

Ingredients:

• chicken - 1 pc. (about 1, 5 kg);
• onion - 2 pieces;
• carrots - 2 pieces;
• potatoes - 700 g;
• tomatoes - 2-3 pcs .;
• green coriander - 1 bunch;
• garlic - 3-4 cloves;
• zira - 1 teaspoon;
• salt, pepper - to taste.

Preparation

Before you make a shurpa from a chicken, the chicken itself is divided by the joints, and the remaining carcass cut in half, all the pieces are immersed in a saucepan of cold water. Onion cut into thin half rings, carrots three on a large grater, potatoes are cleaned and cut into cubes, tomatoes are peeled and cut into half rings. When the chicken broth is ready, we take out the chicken pieces, cut the meat from the bones and send it back to the broth along with all the vegetables. Season shurpa with salt, pepper and zira. As soon as the vegetables become soft, remove the pan from the fire, add crushed coriander greens and garlic, passed through garlic. We give shurpa to brew for about 20-30 minutes and serve it to the table.

How to cook shurpa from a chicken?

You can prepare shurpa in a more dietary way, using low-fat chicken meat in the recipe.

Ingredients:

• chicken fillet - 500 g;
• tomatoes - 2 pieces;
• potatoes - 2 pieces;
• carrots - 1 piece;
• onions - 1 pc .;
• garlic - 2-3 cloves;
• Bulgarian pepper - 1 pc .;
• salt, pepper - to taste;
• coriander and dill - 1/2 bunch;
• bay leaves - 2-3 pcs.

Preparation

In a brazier we warm up vegetable oil and we fry on it onions and grated carrots. Chicken fillet is also sliced Small pieces and sent to fry after the vegetables. Tomatoes cut into large cubes, pepper - straw, fry vegetables along with chicken. As soon as the tomatoes give juice - pour the contents of the brazier with hot water, bring to a boil and cook over a small fire for about half an hour, adding a pan of laurel leaves to the pan.

While the shurpa is brewed, we will deal with potatoes, it needs to be cleaned and finely chopped, and then sent to a pan. Once the chopped tubers become soft, salt and pepper shurpa, add garlic and greens, remove from heat. We let the shurpa stand for about 30 minutes, and then we serve it to the table.