How does shurpa differ from shulum: recipes, choice of products, subtleties of preparation

October 13, 2018
Cooking
Valeria Bo

What is the difference between shurpa and shulum? Or is this the same dish? Oriental cuisine is a delicate matter, and the line between similar dishes can be so imperceptible that unknowing people begin to confuse these dishes and call one another. The same thing happened with shurpa and shulum. So how is it even prepared? And which is correct: shulum or shurpa?

What is shurpa?

Shurpa is a soup of the Easterners, cooked in rich meat broth. True Muslims treat the preparation of shurpa with care, preserving all the subtleties of this dish and its preparation. There are many recipes for this soup, even some that go against the traditional version.

For example, Muslims do not eat pork, but the Eastern Slavs do not disdain such meat and are happy to prepare shurpa based on it. But what remains the same is the cooking option - over a fire. Cooking in this way is not only much faster, but also gives the finished shurpa a special taste. Many people note that soup prepared at home and cooked over a fire from the same ingredients taste completely different.

The resulting shurpa is rich, fatty, allowing you to eat one serving and not feel hungry for half a day. Based on the way the soup is prepared, it can be assumed that its founders were the nomadic peoples of the East. Just as this dish does not have roots and a strictly fixed recipe, it does not have a single name. You can hear several variations: shorba, chorpa, shorpo, sorpa, chorba.

There are no strict rules for preparing shurpa, but there are some features that must be observed:

Before putting the meat into the soup, it is fried so that more fat is released from it.
Vegetables are required in the soup: potatoes, onions, carrots, bell peppers, greens.

Traditionally, lamb shurpa is prepared. Just like shulum.

Shulum or shulun: which is correct?

Shulyum is another meat soup of nomadic peoples. Some attribute it to Cossack dishes, others to Uzbek dishes, others to Caucasian dishes, but there is an opinion that this is a hunting soup that does not belong to any of the nations.

How is shurpa different from shulum? In fact, the second is a variation of the first. A fragrant, fatty, rich soup that perfectly saturates and warms. Shulum is also prepared over a fire with the addition of spices, in the traditional version.

Soup is prepared from various types of meat: duck, horse meat, lamb, but more familiar broth options are also possible: pork, chicken, beef. And as for the name? Which is correct: shulyum or shulyun? The first version of the name is more common, but the second is also possible and is considered correct. Shulyun can be heard more often among the Kalmyk peoples. In general, both ways are correct.

Excerpt characterizing Shurpa

Another, younger voice interrupted him: “Be afraid, don’t be afraid, it doesn’t matter, you won’t escape.” - And you’re still afraid! “Eh, you learned people,” said a third courageous voice, interrupting both. “You artillerymen are very learned because you can take everything with you, including vodka and snacks. And the owner of the courageous voice, apparently an infantry officer, laughed. “But you’re still afraid,” continued the first familiar voice. – You’re afraid of the unknown, that’s what. Whatever you say, the soul will go to heaven... after all, we know that there is no heaven, but only one sphere. Again the courageous voice interrupted the artilleryman. “Well, treat me to your herbalist, Tushin,” he said. “Ah, this is the same captain who stood at the sutler’s without boots,” thought Prince Andrei, recognizing with pleasure the pleasant, philosophizing voice. “You can have a herbalist,” said Tushin, “but still comprehend the future life...” He didn’t finish. At this time a whistle was heard in the air; closer, closer, faster and louder, louder and faster, and the cannonball, as if not having finished everything it needed to say, exploding spray with superhuman force, plopped into the ground not far from the booth. The earth seemed to gasp from a terrible blow. At the same moment, little Tushin jumped out of the booth first of all with his pipe bitten on his side; his kind, intelligent face was somewhat pale. The owner of the courageous voice, a dashing infantry officer, came out behind him and ran to his company, buttoning up his boots as he ran. Prince Andrei stood on horseback on the battery, looking at the smoke of the gun from which the cannonball flew out. His eyes darted across the vast space. He only saw that the previously motionless masses of the French were swaying, and that there really was a battery to the left. The smoke has not yet cleared from it. Two French cavalry, probably adjutants, galloped along the mountain. A clearly visible small column of the enemy was moving downhill, probably to strengthen the chain. The smoke of the first shot had not yet cleared when another smoke and a shot appeared. The battle has begun. Prince Andrei turned his horse and galloped back to Grunt to look for Prince Bagration. Behind him, he heard the cannonade becoming more frequent and louder. Apparently, our people were starting to respond. Below, in the place where the envoys were passing, rifle shots were heard. Lemarrois (Le Marierois), with Bonaparte's menacing letter, had just galloped up to Murat, and the ashamed Murat, wanting to make amends for his mistake, immediately moved his troops to the center and bypassing both flanks, hoping to crush the insignificant one standing in front of him before the evening and before the arrival of the emperor. him, squad. "Began! Here it is!" thought Prince Andrei, feeling how the blood began to flow more often to his heart. “But where? How will my Toulon be expressed? he thought. Driving between the same companies that ate porridge and drank vodka a quarter of an hour ago, he saw everywhere the same quick movements of soldiers forming up and dismantling guns, and on all their faces he recognized the feeling of revival that was in his heart. "Began! Here it is! Scary and fun! " the face of every soldier and officer spoke. Before he even reached the fortification under construction, he saw in the evening light of a cloudy autumn day horsemen moving towards him. The vanguard, in a burka and a cap with smashkas, rode on a white horse. It was Prince Bagration. Prince Andrei stopped, waiting for him. Prince Bagration stopped his horse and, recognizing Prince Andrei, nodded his head to him. He continued to look ahead while Prince Andrei told him what he saw. Expression: “It has begun!” here it is!" it was even on the strong brown face of Prince Bagration with half-closed, dull, as if sleep-deprived eyes. Prince Andrey peered with restless curiosity into this motionless face, and he wanted to know whether he was thinking and feeling, and what he was thinking, what this man was feeling at that moment? “Is there anything at all there, behind that motionless face?” Prince Andrei asked himself, looking at him. Prince Bagration bowed his head as a sign of agreement to the words of Prince Andrey, and said: “Okay,” with such an expression, as if everything that happened and what was reported to him was exactly what he had already foreseen. Prince Andrei, out of breath from the speed of the ride, spoke quickly. Prince Bagration pronounced the words with his Eastern accent especially slowly, as if instilling that there was no need to rush. He, however, started to trot his horse towards Tushin's battery. Prince Andrei and his retinue went after him. Behind Prince Bagration were following: a retinue officer, the prince's personal adjutant, Zherkov, an orderly, an officer on duty on an anglicized beautiful horse and a civil servant, an auditor, who, out of curiosity, asked to go to battle. The auditor, a plump man with a full face, looked around with a naive smile of joy, shaking on his horse, presenting a strange appearance in his camelot overcoat on a Furshtat saddle among the hussars, Cossacks and adjutants.

How is shurpa different from shulum?

Since shulyum is a type of shurpa, its recipe also has some differences. These are mainly ingredients other than meat:

potato;
mushrooms;
tomatoes;
eggplant;
Bell pepper;
greenery;
onions and carrots;
cereals and legumes.

Among the residents of Russia, shurpa is more common, to which many began to add millet and lard. We can say that the difference between shurpa and shulyum is that shulyum is more Caucasian in nature, with the addition of Caucasian spices. In shurpa, the emphasis is on fat content and quantity of components.

To better understand how shurpa differs from shulum, you need to look at the recipes for these dishes.

Cooking classic shurpa: choosing products

The traditional shurpa recipe calls for lamb as the meat base. You can prepare soup at home, on the stove or in a slow cooker, but it is better to collect all the necessary ingredients and go out into nature or to the country, build a fire and cook in a pot.

It will take about 3 hours to prepare. And the end result is a rich soup with an energy value of 1600 kcal. If you plan to cook shurpa at home, then it is better to choose a cast iron pan, or even better - a cauldron.

For cooking you will need the following products:

Half a kilo of lamb meat on the bone, the fattier the better.
6 medium sized potatoes. Young tubers are ideal.
150 grams of sweet pepper.
3 large tomatoes.
1 large carrot.
4 onions.
4 cloves of garlic.
Spices.

“Kovurma shurpa” - shurpa with fried meat

This shurpa recipe is the most satisfying. Nutritionists do not recommend frequent consumption by people with diseases of the gastrointestinal tract. “Kovurma Shurpa” is useful for restoring strength after heavy physical exertion.

To prepare you will need:

500 gr. lamb or beef;
100 gr. fat tail fat;
500 gr. potatoes;
4 tomatoes (in summer) or 2 - 3 tablespoons of tomato paste (in winter);
3 - 4 onions;
2 large carrots;
1 pod of red hot pepper;
100 gr. dill or cilantro;
salt - to taste.

Melt the lard in a cauldron, first cut it into cubes, and separate the cracklings. Add onion, cut into large rings, fry until softened.

Rinse the lamb or beef thoroughly, cut into medium slices, and chop the bones into small pieces. Fry in a cauldron until golden brown.

Cut the tomatoes into transverse slices, preferably peel them. Add fruits or tomato paste to the cauldron, simmer along with meat and onions for several minutes.

Peel the carrots, cut into slices, and fry in a cauldron with the remaining ingredients.

Add peeled whole potatoes and red pepper to the dish and mix thoroughly.

Fill the cauldron with fried foods with water, let it boil, then reduce the heat and cook until fully cooked, about 1 - 1.5 hours.

“Kovurma Shurpa” should be served hot, as the fatty broth hardens quickly. Sprinkle each serving with chopped herbs. This shurpa should be eaten with flatbread and vegetable salad.

How to cook classic shurpa: steps

The recipe for shurpa, shulum with lamb begins with cooking a fatty broth. This process is the longest and takes 2.5 hours. The meat can be pre-soaked, which will be even better. The piece of meat is placed in a pan with cold water and boiled over low heat, not forgetting to skim off any foam that forms.
As soon as the lamb is cooked, it is taken out of the pan, but the broth is not removed from the heat. Potatoes cut into cubes are placed in it. Cook for half an hour, remembering to stir.
Fry vegetables in a frying pan until golden brown.
As soon as the potatoes are boiled, add chopped meat and fried vegetables to the pan.
Season the shurpa with spices and finely chopped herbs.

How to cook chicken at home

A very interesting and popular dish, made from our popular meat product.

Ingredients:

domestic chicken - up to 1.5 kg;
Sweet pepper;
potatoes - 500 g;
onion, carrot, tomatoes - 2 pcs.;
filtered water - 2 l;
salt, spices, bay leaf, cumin, peppercorns, herbs.

Preparation:

We process the bird over the burner fire. We remove the insides, cut out a “wen” on the tail, and wash it well.
Divide the chicken into large pieces, place in a pan with water, and boil for up to 45 minutes. We remove the foam in a timely manner so that it does not have time to combine with the broth.
We take the finished bird out of the container, separate the meat from the bones and return it to the soup. Add coarsely chopped vegetables, including potatoes, and boil until tender.
Salt the soup, season with spices and spices, add cumin, laurel leaves and chopped garlic cloves (if desired).

Now we know how to prepare delicious dietary shurpa. Let the hot soup sit for up to half an hour, then serve.

Spices for shurpa

Spices for shurpa are an important point that will add a special taste. But there are no clear rules here, and the spices depend on the region in which the shurpa is prepared.

For example, Uzbeks use cumin and basil. Residents of Moldova add kvass, or rather cook with it. The resulting taste is very unusual. In Tatarstan, shurpa is not complete without thin homemade noodles, ground black pepper and herbs.

Seasonings that are also suitable for lamb will also brighten up the taste of the soup. Namely: paprika, parsley, dill, ground coriander, bay leaf, cilantro, dried vegetables.

In the Russian version of shurpa, the following seasonings predominate: bay leaf, peppercorns, ground red and/or black pepper, dill, green onions, parsley.

Adding spices will not only enhance and decorate the taste of shurpa, but will also hide the specific taste and smell of lamb meat.

Shurpa with beef

Hunter's soup with beef will turn out no worse than the classic version, even leaner. Such shurpa will not harm your figure with extra calories.

Here's what you'll need:

beef - 0.5 kg (sirloin, rib meat are suitable);
potato tubers - 6-7 pcs.;
ripe tomatoes - 1 pc.;
bell pepper - 2-3 pcs.;
carrots - 2 pcs.;
onion - 1 head;
garlic - 5 cloves;
spices and salt, herbs.

The preparation steps are not much different from the classic recipe:

The meat is soaked in advance for an hour, and then filled with water and cooked until cooked. About 3 hours.
Peel the potatoes and cut each tuber into 4 parts.
As soon as the meat is completely cooked, potatoes are added to it.
While the potatoes are cooking, fry the onions in a frying pan, then the carrots and peppers.
As soon as the potatoes are cooked, add fried vegetables, salt and spices to the soup.
If the meat was cooked whole, then you should first remove it and cut it into smaller pieces, and then put it back into the soup.
Before serving, chop the greens and pour them into each serving plate.

“Nakhat shurpa” – oriental soup with peas and meat

To prepare this recipe you will need:

300 gr. soaked peas “Chickpeas” (large peas of light brown or yellow color);
300 gr. lamb or beef (preferably ribs);
2 medium onions;
500 gr. potatoes;
2 large carrots;
Bay leaf;
100 gr. greens (dill or cilantro);
salt and pepper - to taste.

Shurpa with peas and meat
The day before, sort out, wash the peas, soak them overnight in cold boiled water. When the peas have swelled well, you can start preparing the broth for the shurpa.

For the broth, cut the lamb or beef into large slices, chop the bones so that the fat releases well during cooking. Place everything in a cauldron and fill with water. As soon as the water with the meat boils, reduce the heat to low and skim off the foam. Then the broth will turn out transparent, which is the main aspect of the oriental shurpa recipe.

At the same time as the meat, you need to add peas to the broth. Cook the meat and peas until half cooked, about 1.5 - 2 hours. Then add diced carrots and chopped onion, cook for another 30 - 40 minutes.

While the carrots, onions and meat are cooking, it’s time to peel the potatoes and wash them well. Place whole tubers in boiling broth, add bay leaf and salt. If desired, add chopped herbs and pepper to the broth. Cook until the potatoes are done, about 20 - 30 minutes.

The aromatic soup “Nakhat Shurpa” can be served in national oriental plates - kasa. Sprinkle chopped fresh herbs on top and pepper.

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.

Cooking option with turkey

Required Products:

tomatoes, carrots, onions - 2 pcs.;
turkey - 500 g;
potato tubers - 5 pcs.;
salt, seasonings, spices, herbs, bay leaf.

Article on the topic: “Gougères” - French cheese buns

Cooking process:

Place the poultry, chopped into portions, into a pan with filtered water in a volume slightly larger than the composition of the meat. Boil the product for 50 minutes.
Peel and coarsely chop the vegetables, place them in the broth and continue cooking over low heat for another hour. Then salt, add spices and herbs to taste (cumin, cumin, coriander, other ingredients).

At the end of the process, add chopped herbs. Let the soup sit for 30 minutes, then enjoy the taste of this wonderful dish.

Shulum classic: list of ingredients

Lamb shulum is also considered a classic, although the use of other types of meat is not excluded. Whatever type of meat is chosen, it must be on the bone. This will make the broth richer and fattier.

How does shulyum differ from shurpa? Cooking, namely the absence of frying all ingredients. And there will be a difference of 1 hour in cooking time, that is, a total of 4 hours will be needed. The first 40-50 minutes will take soaking the meat in cold water.

In addition to a good piece of lamb meat (500 grams), you will need the following ingredients:

young potatoes - 4-5 pcs.;
onion heads - 2 pcs.;
garlic - 4 cloves;
red hot pepper pod;
salt and spices - to taste.

And, of course, you will need a cast iron pan or cauldron. Or a cauldron if you are preparing dinner over a fire.

Stages of preparing shulum

Below we will present the stages of how shulum (or shulun) is prepared correctly. The main thing is to follow the sequence of actions:

A whole piece of meat must be cut into small pieces. In this form, they are placed in a deep, thick-walled pan, filled with cold water, and brought to a boil. As soon as the brew boils, reduce the heat to medium and leave to simmer under the lid for 2.5-3 hours.
While the broth is cooking, it is necessary to prepare other components of the future shulum. The potatoes are peeled and cut into slices 1/4 of the tuber. The onions are also chopped.
The ingredients are added to the already cooked broth. Then add salt to the entire contents of the pan, add red pepper, cilantro and garlic cloves.
After a quarter of an hour, turn off the shulum and leave it to brew under the lid for 1 hour in a warm place. But you can start eating as soon as the soup is cooked. Many people note that shulum tastes better this way.

Traditional Tatar recipe

Despite all the similarities in the products used for shurpa in the East, local chefs were the first to add barberry to the soup.

Required ingredients:

lamb ribs - 700 g;
bulbs (white and yellow);
fat tail fat (dumba) - 50 g;
potatoes and tomatoes - 3 pcs.;
Chile;
sweet pepper, carrot;
garlic cloves - 3 pcs.;
basil - ½ bunch each (purple and green);
salt, laurel leaf, barberry.

Cooking method:

Divide the meat into portions, put it in a saucepan with water, and heat the mixture to a boiling state. Add bay leaf, whole chili and fat tail fat, cut into small cubes. Simmer the broth for 2 hours, avoiding active boiling.
We pierce the yellow onion in several places, insert peppercorns into the holes and lower them into the soup along with chopped white basil.
We boil the potatoes “in their jackets,” which avoids the release of starch, which makes the broth cloudy.
Remove the skins from the tomatoes and cut the fruits in half. Chop the white onion very thinly and divide the bell pepper into halves.
We catch a laurel leaf from the cauldron, remove the onion head “stuffed” with peas, and remove large bones. Place the potatoes in the shurpa after 5 minutes. place garlic slices, pieces of white onion, green basil, spices, including barberries. Salt the dish and after a minute turn off the heat. Let the food sit for up to an hour and a half.

Place the meat from the soup separately on a large plate. Place 2 pieces of meat, a potato and half a tomato into bowls, then pour in the fragrant broth. This is the traditional way of serving national soup.

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.

Chicken Shulum

Shulum is very, very high in calories if cooked in lamb or pork broth. But lovers of this soup can use chicken meat, which will reduce the calorie content of the dish, but will not detract from its taste.

To prepare you will need this:

kilogram of chicken meat;
3.5 liters of water;
kilogram of potatoes;
2 onions;
4 garlic cloves;
half a tablespoon of adjika or tomato paste;
bay leaf to taste;
salt, peppercorns and other spices to taste.

Cooking steps:

The chicken meat is washed, cut into small pieces (if required) and started to cook.
As soon as the broth boils, remove the foam from it and turn down the heat.
The onion is cut into half rings.
Potatoes are cut into cubes or cubes.
As soon as the broth has been boiled for 40 minutes, potatoes are added to it, and after another 10 minutes - onions.
As soon as the potatoes are softened, that is, cooked, add adjika (tomato paste) to the pan. Stir.
Seasonings are added to adjust the taste of chicken shulum.

Real hunting shulum made from roe deer meat

Roe deer meat rarely appears on Russian tables, but avid hunters know its taste firsthand. And what a taste the roe deer shulum will have!

To prepare you will need:

roe deer ribs - 500 grams;
water - 2.5 liters;
onion – 1 head;
potato tubers - 5 pcs.;
sweet bell pepper - 1 pc.;
tomato paste - a couple of tbsp. l.;
carrots - 2 pcs.

There is no difficulty in preparing:

The ribs are cut into small portions, the films are removed, and washed under running water.
Place the roe deer ribs in a frying pan with oil and fry until a fried crust appears.
The prepared ribs are placed in a pan and filled with clean water. Boil the meat broth for a couple of hours, not forgetting to remove the foam from the surface.
Wash the sweet pepper, cut out the center and remove the seeds, cut into narrow strips.
The carrots are turned into thin rings, the onions are chopped into large cubes.
Carrots, peppers and onions are placed in a frying pan where the roe deer meat was fried and simmered over low heat, but until half cooked.
Potato tubers are cut into large cubes and placed in broth, boiled with meat for about 10 minutes.
Tomato paste is added to the vegetable mixture fried in a frying pan. And then put everything in a pan and boil for another 5-7 minutes.

Fish shurpa

To prepare this shurpa, only freshwater fish is used. It should be large and fat. Ideally, this is carp, but crucian carp and carp are also suitable. The peculiarity of the recipe is that the consistency of the finished dish is quite thick, and the fish is cooked in vegetable broth.

To prepare you will need:

1.5 - 2kg. fish;
2 - 3 medium onions;
1 - 2 medium carrots;
1 head of garlic;
1 sweet red pepper;
1 kg. potatoes;
2 - 3 tomatoes;
1 pod of hot pepper - to taste;
100 gr. herbs (dill, cilantro, basil);
salt - to taste.

Wash all vegetables thoroughly and peel them. Cut the onion into rings or half rings, carrots into slices, red bell pepper into large pieces. Tomatoes can be cut into cubes or large cross-sections. Potatoes, garlic and hot peppers must be placed whole in the pan. Pour 2.5 liters of water over all vegetables and cook uncovered over low heat for an hour.

Processing river fish is a labor-intensive task: it must be cleaned of scales, unfit for food entrails and small bones, and the gills must be removed.

The fish needs to be cut into large pieces and placed closely in a pan with vegetables and broth. Don’t forget about the fish head – it will make the broth richer.

The heat should be increased to maximum and the broth should be brought to a steady boil. Then reduce to low and cover the pan with a lid. After 10 - 15 minutes, add chopped herbs (cilantro and basil), ground black pepper and cumin to the shurpa.

After simmering over low heat for another 5 minutes, remove the shurpa from the stove and let it brew for 20 - 30 minutes.

Fish shurpa is served in two ways: in portions - on plates, or the fish and vegetables are laid out on a dish, and the broth is poured into bowls (they look like smaller kasas).