In the east, this is the main hot liquid dish. Shurpa is so old a dish that it, like a Ukrainian borsch , does not have a clear and precise recipe, but of course it is traditionally not made from pork. The preparation of this pork soup is the transformation of the recipe into the European part of the consumers.
How to cook a shurpa from pork on a fire in a cauldron - recipe
Ingredients:
- Pork ribs - 1 kg;
- water (boiling water) - 2.5 liters;
- Bulgarian pepper - 1 pc .;
- vegetable oil - 100 g;
- tomatoes - 3 pcs .;
- greens mix - 1 bunch;
- carrots - 2 pieces;
- onion - 2 pieces;
- onion red (salad) - 1 piece;
- garlic - 1 tooth;
- potatoes - 3 pieces;
- cumin (zira);
- basil;
- pepper;
- coriander;
- salt.
Preparation
Ribs buy enough meat and not too fatty, because after all meat plays one of the most important roles in this dish, thoroughly wash them and divide into one piece. In the preheated cauldron, pour the oil and wait a bit to lay out the ribs - they should just be fried to give a special taste to the broth, do not bring them to readiness. After you put in onion crushed onion rings and large straws carrots.
While this is all fried for 10 minutes, you will have time to pour the tomatoes with boiling water, remove their skin and cut them into small cubes, and then attach them to the vegetables in the Kazanka. If you like a more saturated tomato taste, then grind one tomato with a grater in a mash, this method will enhance the tomato taste of the shurpa. In the absence of fresh tomatoes, you can take canned in your own juice or at worst in general just a tomato paste or puree.
Sweet pepper is better to cut into a quarter of the ring, naturally removing the membranes and seeds, after also sending it to the cauldron. Garlic crush with a knife, then cut it finely and put it to vegetables, it will not greatly affect the taste, as it will continue to cook for a long time, but it will give its own shade.
But now fill the boiling water, salt off and wait for the boiling to reduce the heat, because now everything should not boil, but very slowly languish. The foam that appears should be carefully removed, add 1/3 of the spices.
To languish such a soup should not less than 2 hours, the meat from the ribs should practically fall behind, and the broth become very rich. Now, do not cut the potatoes with large cubes and put them into broth, the potatoes in the shurpa are just for satiety, it is not an obligatory ingredient. For a quarter of an hour before the potatoes are ready, put the remaining spices, salad onions cut into half rings and when the potatoes are prepared, simply remove the kazanok from the coals and put them to stand for at least half an hour.
Recipe for making shurpa from pork at home in a multicrew
Ingredients:
- pork on the bone - 0.8 kg;
- water - 2 l;
- Bulgarian pepper - 1 pc .;
- greens mix - 1 bunch;
- potatoes - 2 pieces;
- carrots - 2 pieces;
- onion - 1 piece;
- coriander ;
- zira;
- pepper - 5 peas;
- pepper fragrant - 3 peas;
- salt.
Preparation
Meat is well washed and put in multivarku, to it add peppers in peas and fill in with cold water. Cut the onion like a cross, as if you wanted to cut it into 4 equal parts, but do not cut it to the end, the bulb should not dissolve.
Turn on the "Soup" mode and periodically look at the future shurpa, when the foam appears, you need to carefully collect it, while not dropping the pea peppers, which will float on top along with the foam. And now
Cut the potatoes not finely, the carrots are also large, but the sweet pepper is just straws and after an hour add these vegetables to the bowl with broth. Then put all the remaining spices and again set the "Soup" mode exactly for 1 hour.
In the end, take out the meat and cut it into pieces that can fit on the spoon, then return it to the multivark. Grease the greens, but rather tear your hands in each plate when serving the table.