Shurpa - what kind of soup is it, list of ingredients and spices, how to cook from lamb, turkey or beef

Whose national dish is shurpa?

It is very difficult to identify the nationality of the dish, but judging by the classic recipe using lamb, shurpa spread throughout the world from Asia from nomadic peoples. Just as there is no strict canonical recipe for field soup, there is no established name for the dish. Shorba, chorpa, shorpo, sorpa, chorba - these are all broths, but using different meats and slightly modified technology. If the classic recipe is soup with lamb, then the coastal regions of Turkmenistan are prepared with fish (asy-sorpa), and where there is a lot of game, poultry shurpa is common.

If you try to identify common distinctive features of the dish, you can define several mandatory conditions that characterize shurpa soup:

Firstly, the meat for the broth is pre-fried and must have a high fat content.
Secondly, a large number of vegetables and herbs are used, the set of which is more or less constant: potatoes, carrots, onions, bell peppers.

Lamb shurpa, classic step-by-step recipe with photos

1. We start our step-by-step recipe with lamb. We wash the meat on the bones and blot off excess moisture with napkins. A leg of lamb is best, but ribs, neck or brisket will also work. For soup, pieces of meat are taken that contain a lot of connective tissue. The Uzbek recipe uses lamb, but if that is not available, beef will do just fine.

2. Fry the meat pieces in a saucepan (saucepan or saucepan with a special non-stick coating, but not enameled) in vegetable oil until slightly browned on both sides. And so that the crust sets quickly, and at the same time the meat juice does not have time to stand out (the finished meat should be juicy and soft), fry it over high or medium-high heat.

A little secret: so that the vegetable oil splashes less when we put pieces of meat into the pan, sprinkle a little salt on the oil.

3. Now carefully pour cold water into the pan. Water for shurpa should be soft and clean. Take still mineral water or pass regular water through a filter.

4. Boil the lamb until cooked. To make the water boil faster, place the pan on high heat and then turn it down. Cook the meat at a low simmer so the broth remains clear. We don’t add salt to the broth! We'll add salt later to the soup. Carefully remove the foam on the surface with a slotted spoon so that not a single particle mixes with the broth.

5. Cooking lamb takes an average of 30 minutes, but the cooking time depends on the age of the meat. It's better to try a piece to make sure it's ready. In the classic recipe, in the finished soup the meat remains on the bone (although it is initially chopped into portioned pieces). But if you don’t like taking bones out of the soup, you can remove them. We take the cooked meat out of the broth, transfer it to a bowl and cool. It is better to cover it with a lid so that it does not air out.

6. While the meat is cooking, coarsely chop the carrots. This way it will add maximum flavor and nutrients to the soup. The width of the circle is approximately 5-6 mm. It is important to put the carrots in the soup as early as possible so that they have time to cook, so we transfer them to the broth first.

7. We also cut the potatoes coarsely (I cut them into 2 parts). If the tubers are small, you can put them whole in the shurpa.

8. Add potatoes to the broth for shurpa.

9. Separate the cooled meat from the bone and also chop it into large pieces.

10. Place the chopped meat back into the soup.

11. Cut the onion thickly into quarter rings. To prevent your eyes from watering when slicing, soak your knife in cold water. Another way is to chew something while you peel and cut. Regular onions can be replaced with red onions.

12. Place the onion in the pan. Boil everything until the potatoes are half cooked.

13. While the shurpa is cooking, we clean the bell pepper from hot seeds and white fibers. Chop coarsely like other vegetables. The appearance of the pepper is not so important, the main thing is its aroma.

14. Remove the stalk from the tomato and chop it. It is not necessary to remove the skin.

15. Add tomatoes and peppers to the soup.

16. How to prepare not just rich, but also beautifully colored broth? Just add tomato paste to it.

17. Salt and pepper, add bay leaf. We take black peppercorns. You can grind it yourself or take ready-made ground. Since shurpa is a medicinal soup, the presence of spices in it is welcome. If desired, add coriander or fresh cilantro, basil, cumin and other seasonings to our soup. It would be very appropriate to add a whole pod of red pepper (just don’t forget to take it out later so there are no surprises).

18. Finely chop the garlic and herbs. Some recipes suggest adding whole cloves of garlic to the soup, but in this form it dissolves in the soup, giving it a magical aroma.

19. All the vegetables were cooked in shurpa.

20. Turn off the heat, then add the herbs and garlic. Cover with a lid and let the soup brew for 20 minutes so that it cools a little and becomes even richer.

21. Appetizing and nutritious lamb shurpa according to the classic recipe is ready. Bon appetit!

How to cook shurpa at home

Cooking shurpa is not particularly difficult. The dish can easily be called the dream of any housewife - coarsely chopped vegetables, large pieces of meat, spices. Initially, the soup was cooked in a cauldron over a fire, but at home, cast iron cookware with thick walls is used. To make it tasty, vegetables are simmered in melted fat until half cooked or served raw, depending on the recipe.

Spices for shurpa

Seasoning for shurpa has clear regional differences. Thus, in Uzbekistan they use basil and cumin, and in Moldova chorba is prepared with kvass, which makes the soup a separate category. In Tatarstan, thinly sliced noodles are added to the broth, seasoning the shurpa with black pepper and herbs. A common version of the soup involves the use of paprika, spices, parsley, ground coriander, and dill. You can use sets of dried vegetables. Coriander, bay leaf, cilantro are added to taste.

Boiled lamb shurpa in a cauldron

Ingredients:

1 kg lamb on the bone,
2-3 onions,
3-4 carrots,
1-2 bell peppers,
3-4 tomatoes,
4-5 potatoes,
1 head of garlic,
1 tsp cumin,
1 tbsp. spice mixtures for pilaf or kharcho,
1 bunch of cilantro,
salt to taste.

Preparation:

Rinse the meat, cover with cold water without separating from the bones, bring to a boil and carefully remove all foam. Cook covered over low heat for 2 hours. Half an hour before the end of cooking, add salt. Remove the meat from the broth and cool in one piece.
Skim the fat from the surface of the cooled broth. All ingredients will be fried on it. Cut the boiled meat and vegetables into large pieces - 3-4 cm. Cut the onion into thin half rings. Place the tomatoes in boiling water, then in cold water, remove the skin.
Heat the rendered fat in a cauldron, lightly fry the meat and onions in it. Add carrots and peppers, add spices, mix thoroughly and fry for a few more minutes, then pour in a little broth and leave to simmer for 15-20 minutes.
Add potatoes to the vegetables, pour in hot broth and cook over low heat until the potatoes are ready - 15-20 minutes. Add the tomatoes, cook for another 10 minutes. Meanwhile, finely chop the garlic and cilantro, add them to the soup, bring to a boil again and turn off the heat. Leave the shurpa to brew under the lid for 7-10 minutes and serve hot.

Shurpa recipes

We invite you to choose a shurpa recipe at home with a simple set of products. Some soup options are very high in calories, others contain a large amount of vegetables and are suitable as a main dish not only on a weekday, but also on a holiday. In any case, it is very tasty, healthy, nutritious. The main thing is to know how to cook shurpa, how to prepare a clear broth, observe the timing and not overcook the vegetables, and add the ingredients on time.

Classic recipe

Time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 1600 kcal.
Purpose: for lunch.
Cuisine: oriental.
Difficulty: medium.

Classic Kainatma shurpa uses coarsely chopped vegetables and a large amount of seasonings. If you wish, the recipe can be supplemented with different types of cabbage or potatoes. The dish is prepared in a cauldron or cast iron pan. The result is a thick soup with rich flavor. This shurpa is the basis of oriental cuisine and its photos can be seen almost everywhere.

Ingredients:

fatty lamb on the bone – 400 g;
sweet pepper – 120 g;
tomatoes – 180 g;
potatoes – 6 pcs.;
carrots – 200 g;
onions – 6 pcs.;
garlic – 3 cloves;
seasoning cumin, coriander, parsley, dill.

Cooking method:

Cooking the broth – 2 hours 30 minutes. The meat is placed in cold water and cooked over low heat.
Then add the potatoes cut into bars and cook for 30 minutes.
Frying tomatoes, bell peppers and other vegetables over low heat.
Add prepared vegetables.
Before serving, chop the greens.

Uzbek boiled shurpa with ribs

Ingredients:

500 g lamb ribs,
50 g lamb fat,
300 g spicy onions,
200 g sweet onions,
300 g carrots,
300 g turnips,
1-2 potatoes,
1-2 bell peppers,
1-2 fresh tomatoes,
1 small quince or sour apple,
1 hot pepper,
cumin, coriander, salt, sugar - to taste,
cilantro, parsley, basil - to taste.

Preparation:

Pour 3 liters of cold water into a large saucepan with a thick bottom, lower the meat, cut into large pieces, bring to a boil over medium heat, carefully remove the foam, add a pinch of salt, cumin and coriander and leave on the lowest heat.
Meanwhile, cut the spicy onion into rings or half rings and lard into small cubes, add them to the meat and cook for half an hour. Add coarsely chopped carrots and potatoes, turnip cubes, a whole hot pepper and leave for another hour.
Scald the tomatoes with boiling water, put them in cold water and remove the skins, add them to the soup along with large quince slices and finely chopped sweet peppers. Lastly, add thinly sliced sweet onion, bring the shurpa to a boil and adjust the taste by adding salt and sugar.
Place the meat and potatoes on a platter, pour the soup into bowls, add finely chopped herbs to each serving and serve with fresh tortillas.

Turkey

Time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 560 kcal.
Purpose: for lunch.
Cuisine: oriental.
Difficulty: easy.

Turkey shurpa is low-calorie and suitable for people on a diet. Turkey can be replaced with chicken, duck or other game that suits your taste. How to cook so that the dish has a “twist”? Sometimes this recipe is supplemented with an apple or sour fruit, adding piquancy to the dish. In the photo, shurpa looks like classic chicken soup, but with vegetables.

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Ingredients:

turkey, chicken or duck – 450 g;
tomatoes – 100 g;
potatoes – 300 g;
bell pepper – 200 g;
carrots – 150 g;
onions – 2 pcs.;
vegetable oil – 50 g;
garlic;
spices.

Cooking method:

Boil the broth – 50 minutes.
Add chopped carrots, coarsely chopped potatoes, and onions. Cook for 30 minutes.
Fry the vegetable mixture in vegetable oil, add garlic.
Add prepared vegetables and spices to the broth.
Before serving, chop the greens.

Classic lamb shurpa

Lamb ribs - 1.5 kg.
Potatoes - 5 pcs.
Red onion - 3 pcs.
Carrots - 4 pcs.
Sweet pepper - 3 pcs.
Tomato - 3-6 pcs.
Hot chilli pepper - 1 pc.
Garlic - 1 head
Chickpeas (if not, don't add)
Khmeli - suneli - 1 tbsp. l.
Allspice peas
Bay leaf.
Salt - to taste.

We buy all the necessary products and get started.

Tip: Chickpeas need to be soaked in water for a day.

Place the meat in a pan with cold water, add one carrot, one onion cut in half and put it on the fire.

When boiling, remove the foam, cook for 1.5 - 2 hours.

After 2 hours, catch and remove the carrots and onions from the broth.

Cut the vegetables: carrots into slices, potatoes and bell peppers into slices, onion into half rings. Peel the tomatoes and cut them into slices, and the hot pepper into slices. Then add chickpeas and carrots to the broth.

After 5 minutes, add sweet pepper, and after 7 minutes, hot capsicum, peeled and finely chopped garlic.

Then immediately add the potatoes and cook for 5 minutes.

Now we lower the tomatoes, onions and finely chopped greens.

Cook for 3-5 minutes and remove from the stove. Bon appetit.

Beef

Time: 4 hours.
Number of servings: 5 persons.
Calorie content of the dish: 1200 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Beef shurpa, if you do not add fat, will turn out lean and light. To prepare the dish, tenderloin, rib meat or thigh meat is used. On average, the broth cooks for 2-2.5 hours with constant skimming. If you look at the photo of this shurpa, you will notice the pleasant golden color of the broth, which is achieved by adding finely chopped fried onions.

Ingredients:

beef – 500 g;
potatoes 6-7 pcs.;
tomatoes – 1 pc.;
bell pepper 2-3 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
garlic – 5 cloves;
spices .

Cooking method:

Cooking the broth - 3 hours.
Add potatoes, cut into 4 parts.
Fry chopped onions, tomatoes and sweet peppers over low heat.
Add prepared vegetables and spices to the broth.
Before serving, chop the greens.

Goat meat shurpa

Ingredients

Goat meat on the bone - 450 g;
Tomatoes - 2-3 pcs.;
Bell pepper - 2 pcs.;
Onion - 1 piece;
Carrots - 1 piece;
Water - 1 l;
Bay leaf - 2-3 pcs;
Greens - 5 g;
Garlic - 2 cloves;
Salt and pepper - to taste;
Seasoning for meat - 0.5 tsp.

Step-by-step recipe with photos

If you have fresh goat meat on hand, be sure to treat your family to rich shurpa on a cold autumn or winter day. The dish turns out very tasty; during the cooking process, different flavor notes are mixed in it and the aroma of goat meat becomes almost imperceptible. Such meat can be purchased from farmers or at the market. The rest of the ingredients are in the supermarket.

Potatoes are added to shurpa only for satiety; they are not involved in the classic version of preparing shurpa! If desired, instead of seasoning for meat, use a little suneli hop, ground coriander, ginger, ground black pepper, hot red pepper and ground paprika.

There should be two or two and a half times more water than meat - it will boil away during prolonged cooking. Goat meat shurpa is cooked for at least 1.5 hours over moderate heat. First, the meat is cooked until soft, then the vegetables are added, but they are not chopped finely. If the size of the container allows, place them whole: cleaned and washed.

So, prepare the necessary ingredients and let's start cooking!

Rinse the goat meat in water, cut off numerous films from the meat and cut into portions. Place in a saucepan or cauldron. Add bay leaves.

Pour in hot water, place the container on the stove and boil for 70 minutes over moderate heat.

As soon as the meat becomes soft and comes away from the bones, you can add other ingredients.

Wash and peel the bell peppers, cut out the green cores from the washed tomatoes. Cut the peppers into large pieces and place in a saucepan along with the tomatoes.

Cut the peeled and washed onions and carrots into large pieces. Add to container. Cover with a lid and simmer for about 15 minutes.

Wash fresh dill, parsley, cilantro, etc. Chop and add to a container with garlic cloves, washed and chopped. Salt and pepper, add seasoning. Simmer for another 5-7 minutes.

Shurpa with goat meat is completely ready!

Place it in deep bowls. If desired, meat and vegetables can be placed on a plate, and the most aromatic broth can be poured into the bowl.

Have a nice day!

From pork

Time: 3 hours.
Number of servings: 5 persons.
Calorie content of the dish: 1560 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty: medium.

Using pork for the broth is a significant departure from the classic version of the recipe. But pork has always occupied an important place in Russian cuisine, so the appearance of shurpa with this meat is quite justified. For cooking, take a loin or lean meat from another part of the carcass. The Moldovan recipe uses lard to fry vegetables and ingredients to add flavor to the hearty broth.

Ingredients:

pork – 500 g;
potatoes – 300 g;
tomatoes – 50 g;
carrots – 100 g;
onion – 150 g;
garlic;
spices.

Cooking method:

Cooking the broth - 2 hours.
Add chopped carrots and potatoes and cook for 30 minutes.
Fry tomatoes and onions over low heat, add garlic.
Add prepared vegetables and spices.

Pork Shulum with tomatoes

Not everyone likes lamb, so in those dishes where it is present, they try to replace it. For example, in shulum you can use pork instead of lamb meat. Many people will like this original recipe for a hot dish.

The recipe for pork shulum with tomatoes involves the use of the following ingredients:

400 grams of pork tenderloin;
2 ripe medium-sized tomatoes;
3 potatoes;
a couple of cloves of garlic;
1 carrot;
1 sweet bell pepper;
a teaspoon of spicy adjika;
1 head of onion.

Shulum is prepared as follows:

Pork can be pre-soaked. Or just rinse thoroughly. Then put it in a saucepan and fill it with water. They set the broth to cook.
While the meat is cooking, remove the foam from the broth. Cook the meat for 1.5 hours.
Vegetables: onions, carrots and potatoes - peeled and cut (onions - into half rings, and carrots and potatoes - into cubes).
As soon as the broth is cooked, add potatoes to it, and as soon as the liquid boils again, lay out the rest of the chopped vegetables.
The pepper is washed, the center is cut out, the seeds are removed, and the remaining pulp is finely chopped.
The tomatoes are washed and cut into cubes.
Peppers and tomatoes are added to the boiling soup.
Cook for another 10 minutes on fire.
5 minutes before readiness, add garlic, adjika, and salt to the shulum.

Recipes for shulum and shurpa will delight all your loved ones.

With turnips

Time: 4 hours.
Number of servings: 6 persons.
Calorie content of the dish: 1519 kcal.
Purpose: for lunch.
Cuisine: Uzbek.
Difficulty: medium.

This recipe is characterized by the use of lamb ribs, turnips and chickpeas, which increases the thickness of the finished soup and the calorie content of the dish. The meat is cooked for about 40 minutes, the onions and tomatoes are fried in fat tail fat. The turnips are added when the meat is completely cooked. Shurpa with turnips is aromatic with a rich original taste. Due to its high calorie content, the dish warms well.

Ingredients:

lamb ribs – 500 g;
chickpeas – 150 g;
tomatoes – 200 g;
turnip;
carrots – 200 g;
onion – 150 g;
garlic;
basil.

Cooking method:

Cooking the broth - 3 hours.
Add carrots cut into bars, turnips cut into 4 parts and chickpeas, cook for 30 minutes.
Fry tomatoes and onions over low heat, add garlic at the end of frying.
Add prepared vegetables and spices to the broth.
The soup is poured into bowls.

Shurpa with turnips and lamb

An original and tasty dish - shurpa with turnips, will not leave anyone indifferent, and turnips will not spoil this soup.

Useful:

half a kilo of lamb meat on ribs;
chickpeas - 200 grams;
200 grams of tomatoes;
1 turnip;
200 grams of carrots;
1 large onion;
garlic;
salt and spices.

How to cook:

Lamb ribs are washed and cooked until tender, about 3 hours.
The carrots are peeled and cut into cubes.
The turnip is cleaned and cut into 4 parts.
Add chickpeas, carrots and turnips to the pan with the prepared broth.
While the new shurpa ingredients are being cooked, onions and tomatoes are fried in a frying pan, and as soon as these vegetables are fried, grated garlic is added to them.
Fried vegetables are added to the soup.
Season with spices and salt. The shurpa is ready, at the end you can add finely chopped greens.