Shurpa from turkey

Shurpa in the classical version is prepared from mutton, in extreme cases, from beef. We suggest we deviate a little from the rules and prepare a more useful version of it from the turkey. Especially such a dish will be appreciated by those who limit themselves to eating fatty foods, which is shurpa in the original.

Turkey soup shurpa - recipe

Ingredients:

• turkey meat - 750 g;
• potato tubers - 750 g;
• Bulgarian pepper - 340 g;
• onion - 245 g;
• carrots - 245 g;
• fresh tomatoes - 295 g;
• two or three garlic teeth;
• tomato paste - 70 g;
• ground black pepper - to taste;
• table salt - to taste;
• greens ;
• vegetable oil.

Preparation

Before proceeding to the initial stage of preparing the shurpa in the cauldron, we will take care to begin with about the readiness of all components. We clean and shinkuyu ray, cut into portions meat turkey. Carrot crushed straws or slices. Diced Bulgarian pepper and fresh tomatoes are cut into cubes or straws, and also sufficiently large pre-cut potato tubers.

When the preparatory work is finished, we proceed boldly to the next step. We put the cauldron or a thick-walled pot on the fire and pour refined oil into it. We put prepared onion, fry, stirring, and then we lay down pieces of turkey and brown all together for several more minutes. After that, add sliced ​​tomatoes, sweet pepper and carrots, put tomato paste, pour in some water, cover it for a couple of centimeters, let it boil, reduce the intensity of heat and take a meal with the lid closed for thirty minutes.

After that, we put potatoes in shurpa, season with salt, ground with pepper, add more water and prepare until the softness of the potato slices. Finally, we squeeze the peeled garlic teeth into the soup, throw fresh fresh herbs, turn off the fire and let the dish rest under the lid for half an hour.

A turkey shurpa can be prepared in a multivariate. To do this, fry the meat with onions in the "Bake" mode to a light blush, and then add all the vegetables other than potatoes and put the appliance in "Quenching" mode. After forty minutes of this mode, open the lid, add potatoes, salt and spices and extend the cooking for another twenty minutes. After the signal, we add garlic and greens and after twenty minutes, when the dish is infused, we can try.