Pork shurpa over a fire in a cauldron
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Shurpa is a rich soup in meat broth with a lot of bright and aromatic fried vegetables.
Classic shurpa is prepared with beef or lamb, but no one bothers you to cook it with pork. In addition, with this meat the soup cooks much faster.
Be sure to add cumin and coriander; these spices make shurpa different from other soups.
Ингредиенты
Pork - 350 g
Bell pepper - 1-2 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Chili pepper - 0.5 pcs.
Tomato - 2 pcs.
Potatoes - 1-2 pcs.
Zira - 1 tsp.
Ground coriander - 1 tsp.
Vegetable oil - 2 tbsp.
Water - 1.5-2 l
Parsley - 5 g
Рецепт
1. Cut tomatoes, peppers and potatoes into small cubes. Onions - quarter rings, carrots - slices, chili - slices.
2. Heat oil in a cauldron and add meat.
3. Fry until golden brown.
4. Pour water into the cauldron to cover the meat and simmer under the lid until the water evaporates. Afterwards, you can cut the meat from the bones and cook only that. I did it 50/50 with the bone.
5. Add carrots and onions to the cauldron. Fry for 3 minutes.
6. Add two types of peppers and tomatoes.
7. Fry for a couple more minutes.
8. Add potatoes, salt, black pepper and spices to the cauldron.
9. Pour boiled water. Determine the density yourself.
10. Cook pork shurpa over a fire in a cauldron with a lid until the potatoes are ready.
11. At the end, add chopped parsley, remove from heat and let sit for 15 minutes.
12. Rich and tasty shurpa is ready.