Pork shurpa classic recipe with. pork shurpa recipe

28.05.2022

Shurpa from pork is superior to hot lamb. If in the case of the latter, certain parts of the carcass were required, then here, you can get a rich broth from any. In addition, the meat is devoid of a specific smell, has a sweetish taste, cooks faster, and therefore the process of languishing on a fire or stove will not take more than an hour and a half.

How to cook pork shurpa?

Pork shurpa is prepared in two ways: in the first, meat and vegetables are fried, poured with water and stewed. The second one does not involve frying - all components are simply boiled in water. The vegetable composition is neutral, but the spices for pork shurpa are very expressive. Zira, hot and ground pepper, coriander convey oriental flavor.

Shurpa from pork at home, as well as from lamb, involves large cuts. Potatoes and carrots are cut in half, sweet peppers and tomatoes into three parts, onions into rings.
Delicious pork shurpa should be prepared from several parts of meat. For example, from loin and ribs. There is practically no meat in the ribs, but there is fat, which will give a strong broth.

Pork shurpa - a classic recipe

Shurpa in a pork pan is less high-calorie. Kitchen utensils do not involve frying food: meat and vegetables slowly languish in water, retaining nutrients. This is a boiled shurpa - kaitnam. With this method of cooking, special attention is paid to the broth: the meat is chosen on the bone and boiled with onions and bay leaves.

Ingredients:

pork on the bone - 600 g;
potatoes - 4 pcs.;
onions - 3 pcs.;
carrots - 2 pcs.;
bay leaf - 1 pc.;
hot pepper - 1 pc.;
water - 3.5 l;
tomatoes - 3 pcs.;
ground pepper and zira;
cilantro, dill - 5 g each.

Cooking

Boil a whole piece of meat with onion and laurel for 60 minutes.
Remove meat from bone and return to pot with potatoes, carrots and onions. Boil 30 minutes.
Add tomatoes, hot peppers, seasonings.
Shurpa classic pork is cooked for another 10 minutes.

Shurpa from pork in a cauldron

Pork shurpa at the stake is a classic of the genre. Hot stew in a cauldron, the construction of which is ideal for cooking fried shurpa. In this version, it is better to use ribs and pulp. In the rendered fat, the vegetables will brown and not fall apart. To nourish the meat with both smoke and spicy aromas, spices are added during the frying process.

Ingredients:

ribs - 1.5 kg;
pulp - 1 kg;
potatoes - 6 pcs.;
onions - 4 pcs.;
tomatoes - 4 pcs.;
bell pepper - 2 pcs.;
carrots - 3 pcs.;
water - 4 l;
hot pepper - 2 pcs.;
coriander, zira - 1 teaspoon each;
bay leaf - 2 pcs.;

Cooking

Grill the ribs for 10 minutes.
Add pulp, spices and fry the same amount.
Enter the rest of the vegetables, after 7 minutes pour in the water, put the laurel.
Pork shurpa languishes for 90 minutes.

Pork shurpa is a recipe that provides freedom not only in cooking methods, but also in the choice of meat. The dish can be prepared both from economical parts of the carcass, and from the elite brisket. The latter is ideal for boiled shurpa. It gives a strong amber-colored broth, which, thanks to the large amount of fat in the meat, is cooked in 30 minutes.

Ingredients:

brisket - 450 g;
potatoes - 3 pcs.;
water - 2.5 l;
onions - 2 pcs.;
carrots - 1 pc.;
bell pepper - 1 pc.;
tomatoes - 2 pcs.;
hot pepper - 1/2 pc.

Cooking

Boil the pieces of brisket for half an hour.
Add all vegetables and simmer for another 30 minutes.

Shurpa from pork ribs is one of the most balanced versions. This also applies to a moderate price, and those special qualities that the ribs have. They contain everything that is needed: the bones make the broth more aromatic, the fat makes it richer, and the sweet pulp gives satiety and taste pleasure. As a rule, fried shurpa is prepared from the ribs.

Ingredients:

ribs - 750 g;
potatoes - 3 pcs.;
carrots - 1 pc.;
sweet pepper - 1 pc.;
tomatoes - 2 pcs.;
tomato paste - 30 g;
onion - 2 pcs.
zira, bay leaf.

Cooking

Roast the ribs for 10 minutes.
Add the rest of the ingredients, excluding the tomatoes.
Enter seasonings, water and simmer for an hour.
Add pasta, tomatoes and herbs. Remove from stove after 10 minutes.

Shurpa from - does not differ in the speed of cooking. There are more tendons in the shank (pork shank) than meat, so it is cooked for a long time - for 2.5 hours. At the same time, the bones contain a lot of collagen, which gives the broth a thick, transparent, jelly fat. Given these features, the knuckle is used for boiled shurpa.

Ingredients:

knuckle - 1.8 kg;
potatoes - 4 pcs.;
carrots - 1 pc.;
onions - 2 pcs.;
bell pepper - 1 pc.;
water - 3.5 l;
tomatoes - 2 pcs.;
bay leaf - 2 pcs.;
black peppercorns - 6 pcs.;
hot pepper - 1 pc.;
coriander - 2g.

Cooking

Cut the shank in three places to the bone and sweat with onion, pepper and laurel for 2.5 hours.
Cut the meat off the bone, return to the broth with the rest of the ingredients and simmer for 40 minutes.

Pork shurpa with chickpeas - recipe

Speed is the only difference between the pork shurpa recipe at home and. This allows you not to give up traditional Eastern products and replace starchy potatoes with protein chickpeas. As for the coincidence of the cooking time of pork with chickpeas, this is solved by soaking peas for a day in water.

Ingredients:

pork on the bone - 400 g;
ribs - 350 g;
chickpeas - 200 g;
onions - 3 pcs.;
tomatoes - 4 pcs.;
carrots - 2 pcs.;
coriander, hot pepper - 3 g each.

Cooking

Soak the chickpeas overnight. After that, boil together with meat in 5 liters of water for 30 minutes.
Add all ingredients except tomatoes and simmer for an hour.
Enter the tomatoes and sweat for another 10 minutes.

Pork and beef shurpa is an excellent solution to satisfy polar taste preferences. Such a mix gives a balanced broth, fatty pork and lean beef meat, and the ability to choose any of the cooking versions. In this recipe, it is shurpa with roast - kaurma. Hearty and fragrant, cooked in an hour and a half.

Ingredients:

beef tenderloin - 550 g;
pork ribs - 550 g;
carrots - 3 pcs.;
onions - 3 pcs.;
pepper - 2 pcs.;
garlic clove - 4 pcs.;
greens - 10 g;
potatoes - 6 pcs.;
tomatoes - 4 pcs.

Cooking

Grill the ribs for 5 minutes. Add beef and other ingredients except tomatoes.
After 10 minutes, add water and cook for 60 minutes.
Enter whole tomatoes, garlic and herbs and remove from heat.

From pork - a variable thing. Hot can be cooked on a fire, on a stove or baked in the oven, performing an oriental dish in the Russian style. It is not strange that the cooking method differs from those listed: in order for the components to reach the condition at the same time, semi-cooked meat is placed in the pots, but the vegetables are placed raw.

Ingredients:

pork on the bone - 650 g;
potatoes - 400 g;
carrots - 2 pcs.;
onion - 1 pc.;
bay leaf - 4 pcs.;
ground black pepper, zira, coriander.

Cooking

Boil the meat in 1.5 liters of water for an hour. Separate from the bone, strain the broth.
Arrange all the ingredients in pots, pour the broth.
Shurpa baked from pork is cooked at 190 degrees for 45 minutes.

Shurpa from pork in a slow cooker

Soup-shurpa from is endowed with the same qualities as cooked on a fire: the same thick and rich. It only cooks faster, does not require constant presence and stirring. In addition, the multicooker bowl provides uniform heating, as a result of which the pork retains juiciness and becomes soft.

Shurpa is a fragrant, rich broth in which vegetables and meat are boiled. It is especially tasty when cooked in a pot on a fire.

Shurpa at the stake comes out unusually fragrant and tender and differs from other soups in several special features - this is an increased fat content and a large amount of herbs and spices.

Real shurpa is made from lamb, but you can cook this dish from other meats as well. we offer you pork shurpa recipe.

Shurpa from pork on a fire turns out very fragrant and tasty. Get ready, you'll love it.

Ingredients:

water - 3 l,
pork with fat - 1 kg,
tomatoes - 5 pcs.,
bell pepper - 4 pcs.,
onion - 3 pcs.,
potatoes - 5 pcs.,
Bay leaf,
black pepper, salt
parsley, dill, cilantro

How to cook pork shurpa on a fire:

To cook a delicious pork shurpa on a fire, you need to rinse the meat well, cut it into large pieces and lower it into a three-liter cauldron filled with water. Shurpa soup is cooked over low heat, avoiding active boiling and regularly skimming off the foam with a slotted spoon. Pork cook until tender over low heat for 40 - 50 minutes.

When the meat begins to fall behind the bones, whole tomatoes, three heads of onion cut into rings are put in the pork shurpa. the more onions in pork shurpa, the tastier it is.

At the same time, chopped bell pepper and potatoes are placed in the shurpa. Coarsely chopped potatoes are another hallmark of shurpa. Add chopped potatoes to the broth, salt and cook for 20 minutes. There should not be a lot of potatoes in shurpa, but more than other vegetables. Five minutes before the end of cooking, add peppercorns, salt and bay leaf.

Delicious pork shurpa on a fire is obtained if you cook it for at least three hours. Shurpa is served seasoned with chopped dill and parsley.

Shurpa pork recipe

Required Ingredients:

- 500 gr pork with bone
- 2 heads of onions
- 400 gr potatoes
- 100 gr each of celery and parsley roots
- 3 tomatoes
- 2 carrots
- big sweet pepper
- 200 gr low-fat sour cream
- 2 tablespoons of vegetable oil
- parsley greens
- salt, ground black pepper, red pepper

First you need to cook the broth on pork with a bone, strain the broth, and cut the cooked meat into small pieces. Onions must be cut into rings, potatoes peeled and cut into large cubes, parsley and celery root washed and soaked in cold water for an hour.

After that, peel and grate. Carrots must be peeled and cut into small cubes, sweet peppers into strips, and peeled from tomatoes and cut into large slices.

How to cook pork shurpa

Ingredients:

550 grams of pork with bone,
- fresh parsley,
- 400 grams of potatoes,
- 250 grams of sour cream,
- salt,
- 100 grams of celery and parsley roots,
- ground red hot pepper,
- a pod of sweet pepper,
- a tablespoon of butter,
- 3 carrots,
- 3 tablespoons of vegetable oil,
- 4 tomatoes.

Cooking:

Boil three liters of broth from pork on the bone. Remove the meat and cut into pieces, and ... carefully strain the broth.
Slice the onion into rings. Cut potatoes and carrots into large pieces. Soak parsley and celery and after an hour grate it on a coarse grater.
Sweet pepper cut into strips. Remove the skin from the tomato and chop them as well.
Fry the meat in vegetable oil. When it is a little browned, put onions, tomatoes, carrots, sweet peppers and roots to it. Fry ten minutes.
Put the fried vegetables and meat in a saucepan and pour the broth there. Boil.
Put potatoes in pre-cooked broth. Salt and pepper. Cook for about twenty minutes. Before serving the finished shurpa on the table, sprinkle it with herbs and put sour cream in it.

Many people love oriental cuisine. Dishes always delight with their rich taste and aroma due to the use of a large number of seasonings. These recipes include pork shurpa, which in the east is a must-have dish for any feast. Shurpa is cooked in a cauldron, but you can use an ordinary pan with a practical bottom.

Classic pork shurpa recipe

If you have never tried a rich oriental soup, then we offer you a classic recipe for cooking a dish.

Ingredients:

425 g pork;
three potato tubers;
one carrot and onion;
two tomatoes;
three cloves of garlic;
parsley and cilantro;
spices, bay leaf.

Cooking method:

For such a dish, it is better to choose meat on the bone, because the peculiarity of shurpa is that the soup languishes for a long time. During this time, the entire bone marrow is heated from the bones, which is why the soup turns out so juicy and rich.
So, we cut the meat into large pieces and send it to a cauldron (pan) with oil heated in it, fry for 15 minutes.
After that, we spread the onion chopped in half rings to the meat, after five minutes we add large pieces of carrots, simmer until the vegetables are soft.
Next, add spices and pour boiling water, after the contents of the cauldron boil, reduce the flame and simmer the dish for an hour and a half, add water as necessary.
If the meat has become soft, then lay the pieces of tomatoes, if you do not like the tomatoes with the skin in the soup, then pre-scald them with boiling water and remove the skin. If the soup from tomatoes turns out to be too sour, then it can be sweetened a little.
Then we lay the potato cubes, and as soon as the vegetable is ready, lay the chopped greens and pressed garlic cloves, simmer for a couple of minutes and turn off the heat.
Do not rush to serve shurpa on the table, the soup should brew a little.

Shurpa from pork on a fire in a cauldron

The main secret of shurpa is the use of a large amount of greens and vegetables. Spices also play a significant role, but here it is worth using only natural seasonings without additives and dyes. Shurpa can be cooked on the stove, but it tastes best on an open fire.

Ingredients:

a kilo of pork;
two heads of white onion and the same amount of red;
a kilo of potatoes;
eggplant and carrots;
seven tomatoes;
two sweet fleshy peppers;
chili, greens;
a head of garlic;
teaspoons of zira, coriander, black pepper;
two teaspoons of seasonings for meat.

Cooking method:

We cut the meat into large pieces, put it in a cauldron, pour water and boil until soft.
Then we lay coarsely chopped carrots and quarters of red onion, cook for another 40 minutes.
After we send eggplant cubes and quarters of white onion to the cauldron, cook for 20 minutes.
Next, lay the tomatoes, from which you need to remove the skin and cut into four slices, as well as half rings of sweet pepper and chili, garlic plates. Cooking for another 20 minutes.
It remains to add potato cubes, seasonings and chopped greens. As soon as the potatoes become soft, remove the cauldron from the heat.
Correctly, shurpa should be served as follows: put pieces of meat and vegetables on a plate, serve the broth separately along with bread cakes.

Recipe for cooking at home

If you do not know how to cook shurpa, then there is nothing complicated. The main thing is to choose fresh meat and take more vegetables and spices.

Ingredients:

355 g of meat;
two tubers of potatoes;
two peppers (sweet);
one carrot and onion;
two tomatoes;
3-4 cloves of garlic;
salt, pepper, herbs.

Cooking method:

We put a deep frying pan on the stove, heat the oil in it and lay the meat pieces, overcook until golden.
Then we add chopped onion and pressed slices of spicy vegetable to the meat, season with spices and overcook for 15 minutes.
At this time, prepare the vegetables. We cut the potatoes into large slices, cut the tomatoes, carrots and sweet peppers into the same pieces. We send the vegetables to the pan, add meat to them, pour water and simmer the soup for 40 minutes.
At the end, add a little more seasoning to taste and chopped greens.

And pork ribs

Shurpa from pork ribs turns out to be especially appetizing, since it is the bones that make the broth hearty and rich.

Ingredients:

500 g pork ribs;
three potato tubers;
large fruit of pepper;
two tomatoes;
carrots and onions;
two cloves of garlic;
seasonings, herbs.

Cooking method:

We chop the ribs into pieces, if there is excess fat, then it is better to cut it off.
In a cauldron (pan) with already heated oil, lay the ribs and fry until golden.
Then we fall asleep onion half rings, and after two minutes carrot cubes, fry for another two minutes and put sweet pepper sticks.
Now we put potato cubes and tomatoes cut into four parts, simmer the ingredients for a couple of minutes and fill everything with water, bring the contents of the cauldron to a boil, add spices, reduce the heat and simmer the soup for 45 minutes.
At the end, add chopped greens and pressed garlic cloves.
Before serving, shurpa should be infused so that the ingredients give it all its taste and aroma.

in Chuvash

Different nations have their own recipe for shurpa. But the soup always turns out to be fatty, rich, with large chopped ingredients, no finely chopped vegetables.

Ingredients:

225 g pork pulp;
1.5 kg offal: lungs, liver, heart;
155 g rice grains;
three bulbs;
spices, herbs.

Cooking method:

We wash the by-products, free from films and fat, cut into small pieces, cut the pork into larger ones.
Pour the meat preparations with water and send to cook until the meat becomes soft.
We add onion half rings to the finished meat, and then we add well-washed rice grains, cook the soup until the cereal is ready, do not forget to put spices and herbs.

Shurpa from pork in a slow cooker

A rich soup can also be cooked in a more modern way - in a slow cooker. Do not forget that the main ingredient of the dish is meat, there are no vegetarian options here.

Ingredients:

half a kilo of pork;
4-5 potato tubers;
two onions and carrots;
Sweet pepper;
large tomato;
seasonings, herbs.

Cooking method:

We start the slow cooker and select the “Baking” mode, pour oil into the bowl or put pork fat, heat it up and put the pork cut into pieces, fry for 20 minutes.
After we fall asleep coarsely chopped carrots and onions, after five minutes we fall asleep chopped tomato and pepper, fry the ingredients for a couple more minutes.
Now we put potato sticks, spices, pour water, switch to the “Stew” mode and simmer the soup for an hour.
We give the finished dish time to sweat in the "Heating" mode, sprinkle with herbs before serving.

Shurpa is served not only with herbs, but also with sour cream, mustard and even adjika, which will make the soup taste unique.

Content

Many people fell in love with the Uzbek rich shurpa - an ideal option for a hearty first course. Real shurpa is prepared only with lamb, but not everyone likes the specific taste and smell of this meat. But, if you really want to taste shurpas, then lamb can be successfully replaced with pork.

For a pork shurpa recipe, it is better to choose a fatty piece of meat on the bone. The ribs are perfect. To make the dish as close to the original as possible, the vegetables are cut into fairly large pieces. In the summer, it is preferable to cook a less fatty version of shurpa, where vegetables and meat are boiled without prior frying. But in the autumn-winter period, you can cook fatty, rich pork shurpa with preliminary frying of all the main ingredients.

From pork ribs

Shurpa from pork ribs will turn out no worse than the original version with lamb. This dish will quickly saturate, warm, restore strength in severe frosts. Shurpa will especially appeal to men, as true connoisseurs of meat dishes.

Cooking Ingredients:

500 gr. pork ribs (not trimmed);
3-4 small potatoes;
2 tomatoes;
1 onion;
2-3 garlic cloves;
1 sweet pepper;
1 carrot;
1 tsp salt;
2-3 pinches of black pepper;
2 pinches of zira;
50 gr. a mix of fresh herbs (parsley, dill, cilantro, onion greens);
2-3 tbsp vegetable oil.

Cooking

Rinse the ribs with warm water, dry thoroughly, cut into portions (it is better to cut off excess fat). In a cauldron, heat up a little vegetable oil, spread the ribs, fry them on all sides until golden brown on a fairly high heat.

We clean, cut the onion into half rings. Add to the fried pork, mix, fry for another 3-4 minutes.

Remove the skin from the carrot, rinse, cut into strips or thin circles, send to the cauldron.

Sweet pepper is freed from the seed box, washed, cut into strips. Add to the meat a couple of minutes after the carrots. We fry all the time, stirring so that the vegetables do not burn.

Following the carrots, lay the peeled, coarsely chopped potatoes and chopped tomatoes. So that the tomato skins do not spoil the whole picture, it is better to peel the tomatoes before cutting. To do this, we make cross-shaped cuts on the top of the tomato, lower it for a few moments in boiling water and immediately immerse it in ice water. After such manipulations, the skin will almost itself move away from the pulp and it can be removed without problems.

After the tomatoes are softened and the juice is released, fill the contents of the cauldron with water. Its level should slightly cover the ingredients. When the broth boils, add all the spices and cook over low heat for 30-40 minutes.

At the end, we season the pork shurpa, the recipe with the photo of which we are considering, with chopped garlic, turn off the heat and insist under the lid for several minutes. We scatter shurpa on plates, decorate with chopped greenfinch. Bon appetit everyone!

home classic

The classic shurpa is cooked in a large cauldron over a fire with large pieces of fatty meat. But even in a city apartment, you can cook an excellent homemade shurpa.

Ingredients for the dish:

0.6 kg of pork pulp;
2 carrots;
7-9 potato tubers;
2 pods of fleshy sweet pepper;
3 onion heads;
5 tomatoes;
4 garlic cloves;
1 bunch of greens;
spices to taste (turmeric, zira, hot pepper, lavrushka, black pepper and salt).

Cooking

The classic recipe for pork shurpa involves using meat on the bone, but we will deviate a little from the rules and use pork pulp. Rinse the meat thoroughly, dry it and cut into pieces. We beat off each piece with a hammer, divide it into several more parts.

Fry the pork in a pan or directly in a cauldron until golden brown, transfer to a bowl where shurpa will be prepared.

Onions, potatoes and carrots are peeled, coarsely chopped. If the onion is small, leave it whole. A large head can be cut into 2-4 parts. Cut the carrot lengthwise into large sticks. Peeled potatoes cut into 2-4 parts.

Pour the meat with two liters of cold water, immediately lay the onions and carrots. After boiling and descaling, cook shurpa for 40 minutes over medium heat.

Fragrant oriental soup - shurpa is prepared from meat and vegetables. We offer pork shurpa recipes for cooking at home.

Many of us like oriental cuisine. It is always distinguished by satiety and a large number of various spices. One of these dishes is shurpa. It is served not only during a family dinner, shurpa is considered an integral part of the feast for any occasion.

I propose to cook an unconventional oriental shurpa from pork, which is more familiar to many. It turns out the same rich, but without lamb flavor.

Shurpa is better to cook in a cast-iron cauldron, but if you don’t have one, then you can take an ordinary pan with a thick bottom.

Pork 1 kg
Potato 5-6 pcs.
Garlic 1 head
Onion 2-3 pcs.
Carrots 1-2 pcs.
Bulgarian pepper 2-3 pcs.
Tomato 3-4 pcs.
Fresh herbs to taste
Spices to taste
Salt to taste

We put the cauldron on the stove and pour in a little oil, given that the pork will still release some of the fat. You can use lard or bacon instead of butter. While the oil is heating, cut the pork into large pieces. It can be either a neck or ribs or another part. Do not take lean meat. It should be with fat, then the shurpa will turn out to be more rich.

Put the meat in a cauldron and fry on all sides over medium heat. The entire process of frying vegetables and meat should take place under an open lid. We need boiling water, so turn on the kettle and boil about 2-2.5 liters of water. During this time, clean and optionally chop the onion.

We clean the carrots and cut them into half rings or cubes about a centimeter thick.

Now let's take the pepper. Cut it in half and take out the cores with seeds. We cut.

Add vegetables to meat and stir.

Slice potatoes and add to meat.

It's time for the tomatoes. We make shallow cuts on top of them, put them in a deep bowl and pour boiling water over them. Leave for one or two minutes, after which you can easily remove the skin from them. You can not do this, but then it will come across in the finished dish, and this is not entirely pleasant.

We cut the peeled tomatoes into arbitrary pieces and put them to the fried vegetables and meat. Finely chop a lot of greens. It can be parsley, dill, cilantro and even a little basil. You can add green chives. Pour all the greens into a cauldron.

We clean the garlic cloves. They can be chopped with a knife or in another way, or you can simply crush them so that the garlic gives off more flavor, or even use whole cloves. We put garlic, salt and spices in a cauldron. Stir and pour boiling water so that it slightly covers the contents of the cauldron. Shurpa should not be too liquid, but only slightly resemble soup.

Now cover with a lid and leave to stew or even languish for about an hour and a half on low heat.

Everything, you can set the table, break the pita bread and pour the shurpa on plates. Do not forget about good red wine, which will perfectly complement your slightly non-traditional oriental table.

Recipe 2: how to cook pork shurpa

1 kg pork
6-7 pcs. potato
1 piece sweet bell pepper
1 PC. carrot
1 PC. tomato
greens
1 clove of garlic
black pepper mix of peppers and spices

Pour 2 liters of water into a saucepan, lower the meat and heat to a boil.

Remove scale. Put coarsely chopped carrots and onions into the pan.

Switch the heat to moderate and cook the meat under the lid until tender. For pork, 90 - 100 minutes is usually enough. 2. Take out the meat. Separate from bones. Cut large. Return to saucepan.

Cut the peeled potatoes into 2 or 4 parts and send to the pan with meat and broth.

Bring to a boil over high heat and reduce heat again. Boil potatoes for at least 35 - 40 minutes. It must be fully cooked.

Coarsely chop pepper and tomato.

Add them to potatoes with meat.

Cook for another quarter of an hour. Then salt and add spices. You can take black pepper, paprika and cumin.

Each seasoning is enough for ½ teaspoon. Any mixture you like will do. Cook shurpa for another five minutes. 6. Cut the greens and chop the garlic.

They can be served separately, or they can be added to a common pot where kainatma was cooked.

Delicious and healthy pork shurpa, without roasting, is ready. This dish is ideal for cooking both at home and outdoors.

Recipe 3: pork shurpa at home

Shurpa is better to cook on the bone, from this broth, it turns out more fat than from ordinary meat. Prepare oriental soup, preferably in a cauldron or in a saucepan with a double bottom.

Pork 0.5 kg,
3-4 potatoes
1 onion
1 carrot
parsley,
Bay leaf,
salt,
spices for shurpa.

Pork bone and pork pulp, rinse well, put in pre-prepared dishes and pour water. Pork cook until tender over low heat for 40 - 50 minutes.

Peel potatoes and cut into large pieces. Coarsely chopped potatoes are another distinguishing feature of shurpa from ordinary soups.

When the meat was cooked, it turned out to be a very fatty and rich broth.

Add chopped potatoes to the broth, salt and cook for 20 minutes. There should not be a lot of potatoes in shurpa, but more than other vegetables.

Onions and carrots cut into rings and add to the broth, with already boiled potatoes. I advise, along with vegetables, to add bay leaf to the broth, which gives the broth a special, piquant flavor.

When all the vegetables are ready, add parsley sprigs to the shurpa, but do not cut it. Salt, add special spices for shurpa, let shurpa boil, another 5 minutes and the dish is ready. When serving, take the parsley sprigs out of the pot. Bon Appetit everyone. And yet, I advise you to definitely cook this delicious dish on the fire!

Recipe 4: homemade pork shurpa

400 g pork;
5-6 potatoes (depending on the size of the tubers and how thick you want to make the shurpa);
1 large sweet pepper;
2 small tomatoes;
1 large onion;
1 carrot;
2-3 tbsp. l. tomato paste or ketchup;
spices and herbs to taste.

We clean the potatoes and cut them into large cubes.

Pour water into a saucepan, put potatoes and put on fire. Meanwhile, cut the meat.

Fry it in vegetable oil.

Put in a pot with potatoes. It is because of this that the dish turns out to be quite fatty, but shurpa should be like that.

We remove the foam, reduce the fire.

Fry the onion in a pan.

Add grated carrots (or better diced), chopped tomatoes and sweet peppers to the onion.

Fry quite a bit, add the tomato and a little water. Simmer covered for 10 minutes.

We send the contents of the pan to the pan and cook for another 20 minutes.

Add spices, salt, bay leaf and, if desired, herbs.

Let's brew under the lid. The aroma of pork with sweet pepper is indescribable! Enjoy your meal!

Recipe 5, step by step: pork shurpa at the stake

Pork, preferably fatty 1.5 kg
Water 2 l
Large carrots 2 pcs.
Medium potatoes 6 pcs.
Garlic 1 tooth
Ripe tomatoes 3 pcs.
Bulgarian pepper yellow 2 pcs.
Large onion 1 pc.
dill bunch
parsley bunch
Coriander peas 5 g
Salt, pepper to taste

Pour some oil into the heated pot. If the pork is very fatty, you can do without oil.

Cut the meat into large pieces and place in a bowl.

Immediately add spices, then they will soak the meat.

Roast pork until crispy.

You need to salt and pepper the meat when it is almost fried.

Pork can be replaced with any other meat, as long as it is fatty enough.

At the next stage, put the potatoes into the pot, cut into large strips. Fry meat and potatoes for a few minutes.

When the potatoes are fried until half cooked, add the rest of the vegetables: carrots, bell peppers and onions in cubes, tomatoes in large pieces. Mix and fry for 2-3 minutes.

Pour vegetables and meat with water, pour coriander, add salt and pepper. Once the soup is ready, add the greens and cook for another minute.

Greens can be added differently. And the more the better.

Shurpa is ready. If you like to experiment, you can also add fruit. They are added before the greens, and they are not fried.

Recipe 6: Shurpa with potatoes and pork (with photo)

potatoes - 2 pcs
carrots - 1pc
bell pepper - 2 pcs
onion - 1 pc.
pork - 200 gr
salt - to taste
ground black pepper - to taste
tomatoes - 2 pcs
garlic - 4 cloves

Let's cook the meat. Meat can be used as pork and lamb, beef. But we chose pork, with it the broth is more fatty. Cut the meat into small pieces, 3-4 cm in size, and fry in a pan with the addition of vegetable oil.

Peel the onion, cut into small pieces, add to the meat.

Pass the garlic through a garlic press. And also add to the meat. Salt, pepper. Mix everything well in the pan. Cook until meat is tender, about 15 minutes over medium heat.

Let's get to the vegetables. Peel the potatoes and cut them into large pieces.

Bulgarian pepper is the main ingredient of shurpa. Thanks to him, the soup is fragrant. Remove the stalk from the pepper, cut it into large pieces as well.

In tomatoes, we also remove the stalk and cut according to the same principle.

If you are using fresh carrots, then peel them and chop them just as large. I have carrots previously grated on a coarse grater and frozen. I use her. I just take it out of the freezer and put it in a soup pot. Put all the vegetables in a bowl.

Remove the cooked meat from the heat. Add to vegetables. We mix. Pour everything with water, salt, put on fire and cook until the vegetables are ready over medium heat, about 40 minutes.

Pour the finished soup into a bowl for serving. If desired, you can decorate with greenery. Shurpa turns out incredibly tasty and fragrant. Be sure to please your household with such a soup. Enjoy your meal!

Recipe 7: how to cook pork shurpa in a cauldron

Shurpa from pork in a cauldron is a fragrant and rich soup. It should be boiled for 2-3 hours, and vegetables are not cut into shurpa. Pork for shurpa can be pre-fried.

Cooking pork shurpa in a cauldron at home is not at all difficult. Whole sour apples can be added to shurpa during cooking, this will give an additional taste to the soup. Good luck and bon appetit!

Pork on the ribs - 1.5 Kilograms
Onion - 4 Pieces
Carrots - 2 Pieces
Potatoes - 10 Pieces (medium)
Tomato - 4 Pieces
Bulgarian pepper - 3 Pieces
Chickpeas - 100 Grams
Cilantro, dill, parsley - 3 Pieces (by bunch)
Vegetable oil - 60 grams
Spices - To taste (coriander, zira, turmeric, pepper)

Fry the ribs in very hot oil until golden brown.

Pour water into a cauldron, lay peas, potatoes, spices, carrots, peppers, tomatoes, onions, all coarsely chopped. Bring to a boil.

Cook shurpa over low heat under a lid for 40 minutes.

Let the shurpa brew for 15 minutes. Enjoy your meal!

Recipe 8: Shurpa soup from pork ribs (step by step)

Today let me present you an excellent, simple, practical recipe for pork ribs shurpa.

Pork rib - 0.5 kg
Onion - 1 pc.
Potatoes (medium) - 3-4pcs
Bulgarian pepper - 1pc (large)
Tomatoes - 2pcs
Carrot - 1pc
Garlic - 2-3 cloves
Salt - to taste
Ground black pepper - to taste
Zira - 2 pinches (to taste)
Greens - to taste
Vegetable oil - 2-3 tbsp.

Prepare pork ribs. Cut into small pieces, wash, cut off excess fat.

In a cauldron (a pan with a thick bottom is also possible), pour vegetable oil, store the meat there, fry until golden brown.

We clean, cut the onion into half rings, pour into a cauldron, fry a little (2-3 min.)

We also do with carrots, cut into small cubes. All this is fried over high heat, so do not forget to stir.

After 2-3 minutes, add the Bulgarian pepper, pre-washed, cut into pieces.

Potato queue. In the recipes of Armenian cuisine, it is quite often found that the potatoes are put almost whole. I prefer large pieces, but not whole ones. We clean, wash, cut, throw in a cauldron. Mix well.

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