Shurpa in a slow cooker
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Shurpa is a dish that came from the East.
It is a fatty, rich soup, often cooked in the fresh air in cauldrons or kettles. In nature, a modern city dweller probably doesn’t cook often, but even in an apartment, you can prepare a dish whose taste will not be much different from that cooked over a fire. Of course, you will miss the special breath of wind, fire, rustling and aroma of herbs, which also bring their energy to food, but from a purely formal point of view, a multicooker is quite capable of replacing a pot, cauldron or other thick-walled utensils intended for cooking over a fire.
Traditional shurpa is made from lamb, but this meat is not as popular everywhere as in the East, so I will offer a shurpa recipe adapted for a European resident. Previously, I told you how to cook chicken shurpa, and now I will offer my own version of pork ribs shurpa in a slow cooker. By the way, you can compare it with the recipe proposed by my colleague.
So, let's prepare shurpa in a slow cooker...
Ингредиенты
Water - 2000 g
Pork ribs - 800 g
Potatoes - 5-6 pcs.
Carrots - 1-3 pcs.
Greens - a bunch
Ground pepper - to taste
Dried celery - 0.25 tsp.
Dried hops-suneli - 0.5 tsp.
Bay leaf - 1 pc.
Рецепт
1. Take good meat pork ribs. Let's cut them into pieces that will be convenient to place in the multicooker bowl. Pour in enough water to make the soup thick and rich. For this amount of meat, I took 2 liters of water.
2. Cut the carrots into circles or cubes. Add to the meat and add salt. Close the multicooker and set the “Stew” or “Soup” program for 1 hour.
3. The meat broth is boiling, while we chop the peeled potatoes and onions. We cut the potatoes larger than we usually do for soup. We will also cut the onion coarsely, for example, divide it into 4 parts.
4. After an hour, open the multicooker lid. We got a clear broth. Add dry crushed celery root to it (if the root is fresh, it is better to add it at the very beginning - to the broth), potatoes, onions, bay leaf. In the summer, bell peppers and tomatoes will not be superfluous. Close and cook for about half an hour on the same program.
5. During this time, the meat will boil until soft, and the potatoes will be ready. Let's try. If necessary, add some salt and ground pepper.
6. Add the greens that are available - dill, parsley, green onions, cilantro, basil.
7. Shurpa in the slow cooker is ready. Pour into bowls and enjoy the delicious rich soup!
8. Bon appetit!