Shurpa - thick enough and rich soup, cooked on meat broth , with the addition of vegetables and spices. This is a dish of Asian cuisine, which has many variations of cooking. Most often shurpa is cooked in lamb kazan, but can also be used beef, fish and even a bird.
Recipe shurpa in kazane
Ingredients:
- lamb - 400 g;
- vegetable oil - 100 ml;
- carrots - 3 pieces;
- bulb - 4 pcs .;
- potatoes - 5 pcs .;
- garlic -3 cloves;
- tomatoes - 3 pcs .;
- water - 0.5;
- Bulgarian pepper - 2 pieces;
- salt, pepper, spices - to taste;
- red hot pepper;
- zira - 1 teaspoon;
- coriander - 1 teaspoon;
- laurel leaf -2 pcs .;
- broth - 3 liters;
- greens - if desired.
Preparation
So, to prepare the shurpa we warm up the fire with cauldron, pour oil into it and when it gets hot it's hot, we spread the meat and fry it until it forms a crusty crust. In this time, cut the thinly-cut semi-rings into a peeled onion and add it to the meat, letting them sink, together for about 10 minutes, and then thoroughly mix. Carrots shinkle in thin circles about 3 mm thick, put on top of the meat and also weighed for about 10 minutes, poddevaya meat with a noise on the edges, so it does not burn. Then
Then add the Bulgarian pepper, cut into strips, chopped tomatoes, spices, pour in water and fry, stirring constantly. After that, we throw potatoes, peeled and cut into slices. Then we poured the broth to the brim, covered the greens, closed the lid, strengthened the fire and brought everything to the boil. When the mutton shurpa in the cauldron boils, remove the lid, reduce the fire and cook for about 40 minutes. We try the dish for salt and if necessary dosalivayem. When serving, sprinkle the soup with fresh herbs and squeezed garlic.