Simple, filling and fatty. This dish quickly warms up and satisfies even the most demanding gourmets on winter days, thanks to the large amount of meat and aromatic spices. See for yourself how can you prepare shurpa.
Shurpa is a dish that is well known in Central Asia, Russia and Ukraine. This is due to the Tartar invasions in the 17th century, thanks to which some elements of their culture and cuisine began to spread. Today it is more popular and you can easily prepare them in your own kitchen.
It’s a simple dish that was the perfect way to make it to provide energy and valuable nutrients in difficult conditions, in which people lived in Central Asia. Usually soup was mainly prepared made of sheep meat and popular vegetables. It was supposed to be fatty and filling. Next to lamb, the most common ingredients included: onions, carrots, potatoes or tomatoes. Everything was enriched with aromatic herbs – dill, parsley, coriander and cumin.
What made shurpa unique was the way it was prepared. The dish was cooked in special cauldrons over a fire. Thanks to this, the aroma of fire-burning wood could be felt in the dish. Today, unfortunately, this is not possible in many homes. However, it is worth trying your hand at preparing shurpa in an ordinary pot. Even without the smell of smoke, its taste is delightful.
Ingredients:
- 1 kg of pork or lamb ribs,
- 3 onions,
- 4 carrots,
- 1 red pepper,
- 4 tomatoes,
- 4 potatoes,
- 3-4 cloves of garlic,
- kmin rzymski,
- chili pepper,
- salt and pepper
- additionally: oil for frying.
Heat the oil in a large pot and then add the cut into smaller pieces meat. Fry until it is no longer raw. Then add the sliced ones onion and fry until glazed. Then add it cut into slices carrot. After a while, add pepperscut into strips and garlic images from shells. Fry for a few minutes, and at the very end add the diced meat tomato.
Pour water over it to cover all the ingredients – you will need approximately 2-3 liters. Add salt, cumin, chili pepper. Stir and cook for about 20 minutes. At the very end add potatoes diced. When they are soft, the soup can be served. It tastes best sprinkled with chopped fresh coriander or dill and accompanied by a slice of fresh bread.
Source: Terazgotuje.pl, skalka.pl
