Cooking Soup Uzbek

Shurpa - this is a rich and fairly thick dish in the form of soup. Refers to the national cuisine of Uzbekistan. This dish is also called shorpo, shorvo, shurpo, chorpa, shurva. Soup Uzbek is one of the first dishes. There are a lot of recipes for cooking, because in every region of the state there are their secrets of cooking.

How Uzbek soup is prepared: features

This dish has its own characteristics:

- all vegetables are cut rather large;
- practically all recipes have tomato;
- vegetables are cooked for a long time and on a small fire, making the taste of the broth saturated.

The presentation of this dish is also original enough: you can individually (meat and vegetables - on some plates, broth - on the other) or all together. Uzbek soup, like all the dishes, is decorated with different greens.

Necessary ingredients, cooking features

To prepare a first-class Uzbek soup, you will need:

- 1.8-2 liters of water (shurpa in the end should get thick);

- 250 g of onion;

- 1-2 pcs. Sweet red peppers;

- 5-6 pcs. A small potato (this is approximately 200-230 g);

- 400-500 grams of mutton (can be fillets or ribs), beef and meat will suit;

- 1 small tomato or several spoons of tomato paste (depending on the portions and the desired saturation);

- 180-200 g of carrots;

- seasonings (black, sweet peppers, salt, garlic, etc., possibly according to individual preferences);

- Various greens (parsley, coriander, dill and other - to taste).

Depending on the number of servings, the number of ingredients can be adjusted by personal choice, the main thing is that the shurpa is thick and saturated.

We prepare further soup Uzbek. Stages of cookery:

1) Cut meat or ribs in small pieces and set to cook for a small fire for 20-25 minutes. At once we salt, then to orient to taste.

2) After the meat is boiled a little, add vegetables (large-sliced or medium-rings). It is sweet pepper , potatoes, carrots, onions.

3) All this is cooked on very low heat for 15-20 minutes. The broth should be well nourished with meat and vegetables.

4) After that, take a tomato, remove the skin from it (for this you will need to beat it with boiling water), three and add it to the broth. If tomato paste is added instead of tomato, then preferably 1 spoonful. If you add more, you will get a very rich taste, and this is already an amateur.

5) When everything is cooked for about 50 minutes, preferably 15 minutes before the final cooking (this is an hour or an hour and 20 minutes), gradually add your favorite spices - peppers, marjoram, dried garlic - according to individual preferences.

When the shurpa is ready, it acquires a golden-red, rich shade and aroma. Meat and vegetables will be soft, but the vegetables will remain intact. In each portion we add favorite kinds of greens. It is very important to add spices in moderation so that the taste of broth and vegetables is felt first. It is very tasty and hearty food, often served for lunch.

Uzbek soup from wheat

There is also a delicious and nutritious dish with the name of erma. This is also Uzbek soup, but with the addition of wheat (one and a half glasses). Its peculiarity is that the meat and onions are roasted until half cooked, and then poured with boiling water and already together with the rest of the ingredients are cooked to completion.

One of the important stages in cooking is the preparation of wheat. To separate from the husk, it is pounded in a mortar, gradually moistening with water. Then washed and re-pounded - for softening. Prepared wheat should be added to the broth after a tenth minute of cooking on low heat. And after that add pepper, carrots, onions and salt.

An exceptional feature of this food is serving. Together with soup, sour cream or yogurt (Katyk) is presented, but they do not dissolve in the main dish, but they are taken from a separate dish in the soup.

Estimates of dishes, tastes

Uzbek national cuisine has to taste very much because of its richness. Soups are famous for their aroma, density and nutritional value. I am glad that you can take for cooking both beef and mutton, and the saturation of the taste is regulated independently by a certain number of spices. Among the gourmets, Uzbek soup is one of the most popular in popularity.