Shurpa in a slow cooker: recipes for pork, beef, lamb and chicken

Shurpa soup in a slow cooker is considered not only a hearty and nutritious dish, but also the cultural heritage of the Uzbek people. This soup can not only quickly satisfy your hunger, but also improve your mood and tone your body. Initially, only male representatives were allowed to prepare shurpa.

Traditionally, only lamb is added to shurpa, but no less impressive results can be obtained by using other types of meat or fish. Unlike other soups, all ingredients are fried in a large amount of fat before cooking or simmered over low heat for a long time. Various vegetables, oriental spices and greens in large quantities are added to the soup. All vegetables are cut into large pieces.

It is best to cook shurpa in a cauldron that hangs over a fire. Fat is poured inside the dish. First, the meat is fried, and then the ingredients, including water and spices, are added in a strict order. The process of preparing shurpa can last up to 5 hours.

There are two traditional ways to prepare shurpa, which have significant differences.

Fried shurpa or kaurma involves frying all the ingredients. After this, water and a large amount of spices are added. Kaurma is cooked until fully cooked, and then seasoned with fresh herbs.

Boiled shurpa, or kainatma, involves prolonged simmering over low heat.

To prepare this dish, it is best to use meat on the bone. This component will give the shurpa a richer taste.

To prepare shurpa in a modern kitchen, it is enough to have a stove or multicooker. Thanks to modern technologies, preparing shurpa is greatly simplified.

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From lamb

This type of meat has not only a specific texture, but also a special aroma. It is because of this that the dish turns out to be as authentic as possible. Therefore, you should not miss the opportunity to try this particular screw option.

Shurpa ingredients for multicooker:

Lamb – 0.4 kg.
Potatoes – 5 pcs.
Garlic – 3 cloves.
Bell pepper – 1 pc.
Onions – 1 pc.
Tomato – 300 g.
Water – 1.5 l.
Internal fat – 50 g.
Cilantro – 1 bunch.
Salt - to taste.

KBZHU shurpa in a multicooker for 100 g:

Calories – 120 g.
Proteins – 2.5 g.
Fats – 3 g.
Carbohydrates – 4 g.

Classic step-by-step recipe in a pressure cooker:

It is necessary to put internal fat into the multicooker bowl and turn the device on to the “baking” mode.
Cut the lamb into small pieces, after peeling off the membranes.
Fry the meat for several minutes until golden brown.
Then peel the onion and add to the meat. Also fry for a few minutes.
Then peel the potatoes and cut into 4 parts.
Tomatoes, if their skins are too thick, pour boiling water over them and remove the skins. Also cut into 4 parts.
Peel the garlic and chop coarsely.
When the onion becomes slightly golden, add all the other ingredients to the container and add water.
Don't forget to add salt and spices.
Set the pressure cooker timer for 60 minutes. And prepare shurpa.

Chicken

Chicken shurpa cooked in a Redmond pressure cooker is a dietary product if breast is used. It is also advisable to remove the skin first to avoid excess cholesterol in the finished multicooker dish.

Shurpa ingredients for cooking in a slow cooker:

Chicken, white meat – 0.5 kg.
Red bell pepper – 150 g.
Potatoes – 4 pcs.
Onion – 1 small head.
Tomatoes – 270 g.
Carrots – 2 root vegetables.
Vegetable oil – 40 g.
Cilantro, dill, parsley, green onions - to taste.
Ground black pepper, suneli hops, salt - to taste.

KBZHU shurpa:

Calories – 50 kcal.
Proteins – 3 g.
Fats – 2.5 g.
Carbohydrates – 3.7 g.

Shurpa recipe step by step:

Remove the chicken breast and cut the meat into small pieces.
Heat vegetable oil in the bowl of a Redmond multicooker and fry the meat in it.
Then, after peeling the onion, cut into slices and fry together with the meat for about 2 more minutes in a slow cooker.
While the ingredients are frying, you need to peel the potatoes and remove the skin from the tomato.
Remove the stem from the bell pepper, cut it lengthwise, and remove the seeds. Cut into small strips.
When the onion becomes transparent and slightly changes color to a yellowish tint, you need to add all the other ingredients to the bowl and fill them with 1.5 liters of bottled water. To ensure that the components do not change their texture, it is advisable to boil the water first and add boiling water immediately.
Set the multicooker timer for 50 minutes and prepare the soup.

From pork

If you want to get a hearty, rich shurpa, it is recommended to use pork. It is advisable to reduce the amount of fat, as there will be enough of it in the meat itself.

Ingredients for shurpa:

Pork – 0.5 kg.
Potatoes – 5 pcs.
Carrots – 1 root vegetable.
Onion – 1 head.
Garlic – 2 cloves.
Bell pepper – 1/2 pcs.
Tomatoes – 2 pieces.
Cilantro – 1/2.
Salt, ground black pepper, suneli hops - to taste.

KBZHU shurpa:

Calorie content – 120 kcal.
Proteins – 2.4 g.
Fats – 3.2 g.
Carbohydrates – 3.6 g.

Shurpa recipe step by step:

Wash the pork and cut it into portions approximately 3 by 3 cm.
Place in the multicooker bowl and start frying without adding fat. If you want the soup to be richer, you can add 1 tablespoon of vegetable oil.
While the meat is cooking, you need to peel the onions, potatoes, carrots, and garlic.
Root vegetables are cut into large pieces.
The onion is cut into half rings, and the garlic is finely chopped.
Remove the seeds and stem from the bell pepper and cut into small strips.
When the meat for shurpa is lightly fried in a slow cooker, it will take approximately 5 minutes, you need to add onion and garlic to it and continue frying.
Then, when these components become transparent and yellow, you need to add all the other components to the bowl. Don't forget to add salt and seasonings.
Fill everything with water in the amount of 1.5-2 liters. – it should be boiling water. Set the cooking time on the multicooker to 60 minutes. To ensure that the greens lose as little of their valuable properties as possible, it is recommended to add them 5 minutes before the end of cooking the shurpa.

Cooking shurpa in Uzbek style in a slow cooker

2 hours

Prepare the broth, for this purpose we thoroughly wash the meat and place it in cold water, add peppercorns. Take a washed onion, trim it a little, remove the roots and put it in a bowl. Turn on the “soup” mode on the multicooker and close the lid. Cook the broth for 1 hour.

While cooking the broth, periodically remove the resulting foam.

After an hour, add salt.

Remove the onion that was in the broth. We don't need her anymore.

Coarsely chop the remaining vegetables: potatoes, carrots, peppers, tomatoes. Throw them into the prepared broth. Turn on the “soup” mode on the multicooker for 1 hour.

Shurpa is ready. We take out the bone and cut off the meat from it. We put it on a plate.

Add broth, some carrots, potatoes, peppers and tomatoes to the plate. Season with a little garlic, spices and cilantro.

Let's serve!

From pork ribs

It is this part of the carcass that gives shurpa a special piquancy. It is worth choosing fresh ribs that have a sufficient layer of meat. The meat is cut along the direction of the bones. This way you get quite massive pieces. All other actions are extremely simple and clear.

Shurpa ingredients:

Pork ribs – 0.5 when.
Potatoes – 5 pieces.
Tomatoes – 300 g.
Carrots – 2 pieces.
Garlic – 3 cloves.
Cilantro and dill - 1/2 bunch of each type of greenery.
Salt and ground black pepper - to taste.

KBJU:

Calorie content – 121 kcal.
Proteins – 2.6 g.
Fats – 2.9 g.
Carbohydrates – 3.4 g.

Step by step recipe:

The chopped pork ribs are placed in the multicooker bowl and begin to fry.
Then, after 5-6 minutes, add onion cut into slices and garlic cloves, cut lengthwise.
Cook them together for about 5 minutes.
Then add all the other ingredients, except the greens, cut into large pieces.
Pour 2 liters of boiling water and cook for 60 minutes.

From veal

This meat is dietary, so it is suitable when you need to cook something easier for digestion. It should be remembered that veal does not take as long to cook as beef or other types. Therefore, it is worth reducing the cooking time so that the components do not overcook.

Shurpa ingredients:

Veal – 600 g.
Potatoes 3 pieces.
Carrots – 2 root vegetables.
Onion - 1 head.
Tomatoes – 2 pcs.
Vegetable oil – 2 tbsp.
Herbs and spices - to taste.

KBZHU 100 g shurpa from a multicooker:

Calorie content – 70 kcal.
Proteins – 2.8 g.
Fats – 2.2 g.
Carbohydrates – 3.4 g.

Step-by-step recipe for shurpa in a slow cooker:

Chop the veal. Heat the vegetable oil in the container of the appliance and cook the meat in it for about 5 minutes.
Then add onion.
And when it becomes transparent, add all the other coarsely chopped ingredients.
Pour boiling water - no more than 2 liters.
Cook in a slow cooker for 40 minutes.

Description

Shurpa is a tasty and aromatic dish for a large group of friends or a family dinner. Usually shurpa is cooked from lamb. Cooking this soup from other types of meat does not correspond to the traditions of Eastern cuisine. This dish is fatty, with an abundance of spices and herbs, coarsely chopped vegetables, and quite spicy.

The dish in question is prepared in two ways: the meat is boiled without frying or fried with vegetables. In the first case there will be “kainatma”, and in the second - “kovurma”. Usually shurpa is cooked in a cauldron over a fire, but if you make it in a slow cooker, it will turn out just as good.

With chickpeas

This type of legume is characteristic of Caucasian cuisine. It is added to pilaf and shurpa, among others. The result is a classic shurpa recipe with a richer taste. It acquires a slightly sweetish flavor.

Ingredients:

Lamb – 0.4 kg.
Potatoes – 1 pc.
Carrots – 1 pc.
Onion – 1 head.
Chickpeas – 100 g dry.
Tomato – 2 pcs.

Salt and seasonings - to taste.

KBJU:

Calories – 135 kcal.
Proteins – 3.2 g.
Fats – 2.9 g.
Carbohydrates – 4.6 g.

Step-by-step preparation:

First soak the chickpeas in water. It's even better if you do this the day before so it soaks overnight.
Then cut the lamb into pieces and fry it in a multicooker bowl.
Then add the onion and cook for about 5 minutes.
Then add all the other ingredients (cut into fairly large pieces) and pour in 2 liters of boiling water.
Cook the dish for 60 minutes in a slow cooker.

Other cooking options

In addition to the traditional method, there are various variations of oriental soup. I'll tell you about the most interesting ones.

Beef

If you replace traditional lamb with beef, it will not change the energy value. The soup, as in the classic recipe, will remain rich and satisfying.

From pork

If you use pork for cooking, the dish will turn out quite fatty. Due to its fat content, pork is considered a less dietary product than lamb or beef.

With Chiken

If you decide to cook a dish with chicken, then do not use low-calorie meat, such as breast. In itself, this dish does not belong to the category of dietary. The best parts of the carcass are: thigh, drumstick, wings, pieces of skin.

With noodles

Add noodles to a traditional soup recipe. This will make it thicker and more nutritious. The dish can be eaten as a first or second course. The energy value will increase significantly, this is not surprising, because shurpa with noodles is much more satisfying than the classic one.

With chickpeas

Another cooking option is with the addition of chickpeas and lamb peas. I advise not to soak the chickpeas for a long time, such as overnight, just four hours is enough. If you overcook, the mutton peas will no longer be tasty.

With noodles

It is important to remember that all pasta should be added to the soup approximately 15 minutes before the end of cooking. Otherwise, the starch component will turn the soup into a thick, unattractive-looking consistency. You can use any meat you like.

Components:

Meat – 0.5 kg.
Tomatoes – 2 pieces.
Carrots – 3 small root vegetables.
Garlic – 5 cloves.
Onions - 1 head.
Noodles – 70 g.
Water – 2 l.
Dill, cilantro, parsley - 1/2 bunch of each type.
Salt and a mixture of ground pepper - to taste.
Vegetable oil – 2 tbsp.

KBJU:

Calorie content – 110 kcal.
Proteins – 2.4 g.
Fats – 2.7 g.
Carbohydrates – 3.8 g.

Step-by-step preparation:

Initially, you need to wash the meat and cut it into medium-sized pieces.
Place vegetable oil in a slow cooker and place the meat in it. Cook it for 10 minutes.
Then add peeled and finely chopped garlic and onion into half rings. Cook in a slow cooker for about 10 minutes.
Coarsely chop the carrots and tomatoes into 4 pieces.
When the garlic and onions reach a light golden color, you need to add all the other ingredients except the noodles.
Pour 2 liters of boiling water and cook for about 35-40 minutes. Here you need to focus on the type of meat used in the recipe.
Then you need to open the multicooker and add the noodles. Salt, pepper and add finely chopped herbs. Cook the soup until the end - this will take another 10-15 minutes.

With spices and vegetables

To get the soup as rich in taste as possible, traditional spices are added to the shurpa. They pair effectively with lamb. You need to clearly understand that if you don’t like the specific taste of this meat, then you just need to add a little more tomatoes and garlic. They act as natural absorbers of the specific taste of lamb.

Shurpa ingredients:

Lamb – 0.5 kg.
Potatoes – 190 g.
Carrots – 170 g.
Onion – 2 pcs.
Garlic – 5 cloves.
Tomato – 3 pcs.
Cilantro - 1/2 bunch.
Khmeli-suneli - a couple of pinches.
Zira is on the tip of a knife.
Ground white pepper – 1 pinch.
Ground cinnamon - on the tip of a knife.
Vegetable oil – 2 tbsp.
Red pepper – 1/2 pod.

KBJU:

Calorie content – 110 kcal
Proteins – 2.8 g.
Fats – 2.7 g.
Carbohydrates – 3.5 g.

Step by step recipe:

The meat must be fried in a slow cooker immediately along with dry spices. Thus, they give off maximum aroma and smell.
Then immediately add the onion and garlic, and when they are soft, add all the other coarsely chopped ingredients together.
Pour 2 liters of boiling water and cook for 50-60 minutes.
5 minutes before the end, add fresh herbs to the shurpa.

Useful tips

Shurpa gets an unusual taste if you add vegetable or mushroom broth instead of regular water.
It is better to buy meat on the bone along with fat.
Be sure to leave the soup in the heating mode for half an hour so that it infuses and reveals all its flavor.
Baked meat will add originality to the taste; before adding to the boil, keep the piece in the oven for ten minutes.
You can serve the dish with adjika, sour cream, and herbs.

Shurpa (recipes for a multicooker are selected in the article) turns out to be very nutritious and rich. Even picky household members will not be able to resist such aromatic soup.