Eastern soup shurpa - a recipe for pleasure

Shurpa in translation from Turkic means simply "soup". With the Ottoman conquest, this dish "advanced" (together with the Turkish army) far to the north and into the interior of Europe. Thanks to this, regional varieties appeared: shorpo, sorpa and others. And even in Moldova there is a "chorba" - it is cooked on kvass, like okroshka. However, nowhere has the dish reached such culinary heights as in Central Asia. There are several of its types - with lamb, beef, fish. Your attention is invited to the recipe soup "Shurpa" with photos of the finished product.

The main feature of the dish is its richness, density and aroma. To "spoon stood", do not feel sorry for vegetables, meat, chickpeas. For the smell, use traditional oriental spices and herbs: coriander, zir, red pepper, as well as basil, parsley, dill. Sometimes in the soup "Shurpa" recipe recommends putting a quince or a paste of plum. From meat, lamb is traditionally used - its characteristic smell will add an extra oriental flavor to the dish. Technologically, the main difference between shurpa and European soup is that in Asia all ingredients are first fried in a cauldron on fat, and then poured with water. At us, if you remember, meat is cooked in water, and then vegetables are added to the broth.

So, soup "Shurpa from mutton" is a recipe of Uzbek cuisine. We can not do without kazan. If you do not have it, start cooking soup in a large frying pan with high edges. With mutton (brisket, neck part, but you can also other pieces of carcass) cut fat, and cut the meat (about 400 grams) into large cubes. Melt the fat in the cauldron before the appearance of a gray haze, fry the lamb in it until golden brown. Half the onions cut finely, and carrots - large circles. First we put the onion in the kazanok to the meat, and when it gets brown, we add carrots and generous pinch of zira. Fry until the appearance of a delicious smell, pour water and cook for about an hour, like a regular broth.

If you want to put chickpeas in the soup "Shurpa", the recipe recommends soak the Turkish peas in the evening in cold water. In the morning, drain the liquid. The chickens are put into the cauldron immediately before pouring in the meat and roasting the water. While broth is being prepared, we clean and large-scale cut 4 potatoes. Ten minutes after they are added to the soup, add half of the Bulgarian pepper and tomato. These vegetables are also cut into large slices or slices. Also add a spoonful of tomato paste, or even better, the "Krasnodar sauce".

Five minutes after laying vegetables in the soup "Shurpa" prescription prescribes to salt the dish and add to it a knife crushed with a knife-another garlic, a whole chili pepper and a laurel leaf. You need to cook until the potatoes and meat are ready. From kazan do not forget to get the pepper, otherwise after a while it will give a shurpe unthinkable sharpness. Finished dish sprinkle with chopped herbs: basil, cilantro, dill. They eat shurpa very hot with tandyr cakes or pita bread.

You can cook slightly different soup "Shurpa". The recipe for the Crimean Tatar cuisine suggests taking off the skin with a tomato. This is easy to do by scalding tomatoes with boiling water, and then transferring them to ice water - the peel will slip by itself. Then the tomatoes should be finely chopped and added to the frying pan to the onions with carrots and meat. Tomatoes will give juice. Before pouring the cauldron with water, allow the mass to light a little under the lid together with the tomato paste.