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Veal Shurpa
Shurpa is a hearty soup made with lamb and vegetables. The soup is considered a dish of Central Asian cuisine, including Uzbek. Over time, the dish has gained popularity in other Muslim regions as well.
Cooking traditional shurpa is not difficult, but it will take some time to prepare, as lamb (or veal) meat takes a long time to cook.
Moreover, the soup is very nutritious because it contains many vegetables.
This is what a vibrant soup looks like. You'll find out how delicious and fragrant it is when you make veal shurpa using this recipe.
Caloric content: 47 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- veal (lamb) – 800 g;
- onion – 3 pcs.;
- carrot – 3 pcs.;
- potato – 3-4 pcs.;
- tomatoes – 4-5 pcs.;
- bell pepper – 1-3 pcs. (to taste);
- dill, cilantro (parsley can be added) – large bunch;
- vegetable oil – 4-5 tbsp. (for frying meat);
- water – 1.5-1.7 l.
Spices:
- thyme (dried leaves) – 1 tsp.;
- basil (dried leaves) – 1.5-2 tsp.;
- red hot pepper – to taste;
- coriander seeds – 1 tsp.;
- salt – to taste (about 1 tbsp.).
Preparation
- Start making the shurpa with the proper selection of meat. Since not everyone eats lamb, the soup can be made with veal. For a good broth, it is necessary to take the rib section of the carcass and add a bit of pulp. Wash the meat and pat it dry with a paper towel.
- Prepare the vegetables according to the list.
- Slice the onion into half-rings.
- Peel the carrot and cut it into large pieces. You can cut it into sticks or leave it in round chunks.
- Clean the bell pepper from seeds, wash it, and slice it into half-rings.
- Choose ripe tomatoes, cut them into four or eight pieces, depending on the size of the tomatoes.
- Prepare a large bunch of greens. You can add dill, cilantro, and parsley to the shurpa.
- Chop the greens.
- Start the cooking process. We will cook shurpa with frying. Prepare vegetable oil and meat.
- Shurpa is cooked in a kazan. We will cook in a deep frying pan with a thick bottom. Heat the vegetable oil and fry the meat until golden brown.
- Add the prepared onion to the meat.
- When the onion has become transparent, add the carrot to the frying pan, and simmer for a little more than a quarter of an hour.
- Add the bell pepper to the frying pan and simmer for another ten minutes.
- Add the tomatoes to the other ingredients and simmer for 10-15 minutes. The tomatoes will give the dish a beautiful color and natural acidity. After a quarter of an hour, add one and a half liters of hot water. Cold water cannot be added, as it will lower the cooking temperature in the frying pan.
- The last vegetable we will add to the shurpa is the potato. Peel and cut it into four pieces.
- At this moment, it is necessary to taste the meat for doneness; it should be almost ready. Fifteen minutes before the cooking is finished, add the potato to the soup.
- Prepare the spices according to the list.
- If necessary, grind the spices in a mortar, mix them, and add them to the shurpa. Salt immediately, add the prepared greens and a small onion for salad.
- Boil for 5-7 minutes and remove from heat. Veal shurpa is served hot in a bowl. Place one or two pieces of meat, the same amount of potato, and pour vegetable sauce over it. A little greenery on the plate does not hurt.
This is probably one of the few soups that does not contain bay leaf. Thyme and basil give the dish a unique aroma and individuality.
Be sure to prepare veal shurpa according to this recipe.
Enjoy your meal!
