Caucasian beef shurpa. Beef shurpa soup: we are preparing a famous Asian dish. Beef shurpa - recipe

Shurpa is a widespread oriental vegetable soup cooked in meat broth. Each of the countries in which shurpa is prepared has its own cooking characteristics. Shurpa in Uzbek different from shurpa in Tatar or Moldavian. According to the classic recipe, shurpa should be cooked in a cauldron, but given all the subtleties of its preparation, it will turn out to be no less tasty in a slow cooker or on the stove.

His appearance and the taste of shurpa is significantly different from the usual vegetable soup. Firstly, shurpa should be thick and rich. The amount of liquid in shurpa is much less than in ordinary soup, and by frying the meat, the broth turns out to be fatter. Secondly, in shurpa there is always a large amount of spicy spices and spices.

As for the cooking technology, vegetables and meat for shurpa, before they get into the pan (cauldron), are always pre-fried on vegetable oil. There is one rule in the preparation of shurpa - the more vegetables it contains, the better. The same applies to greens.

But the choice of meat for its preparation is not so great. Shurpa is prepared from lamb, beef,. Interested in this topic, I found on the Internet recipes for chicken and fish shurpa. Shurpa from lamb in Uzbek is considered classic recipe, but since lamb is sometimes difficult to get, it is often replaced with beef. In this recipe I want to show you how to prepare beef shurpa at home.

Ingredients:

Bulgarian pepper - 2 pcs.,
Carrots - 2 pcs.,
Onion - 1 pc.,
Tomatoes - 2 pcs.,
Potatoes - 4-5 pcs.,
Beef - 300 gr.,
Spices for meat - 1 teaspoon,
Suneli hops - 1 teaspoon,
Paprika - 1 teaspoon,
Sunflower oil,
Salt.

Beef shurpa - recipe

Shurpa from beef. A photo

Shurpa has been prepared since ancient times in all Muslim countries of the world, as well as in Moldova, Bulgaria and Armenia. The main components of the dish are rich and fatty meat broth, a lot of onions and spices and vegetables. Depending on the place of preparation of the dish, different components may appear in the recipe that can change its taste.

It takes a lot of time to cook food - from 1.5 to 3 hours, but the result is worth it! Home-cooked beef shurpa can serve as a full meal for a large company.

Classic beef shurpa recipe

Shurpa in Asian countries is both the first and second course. Pieces of meat and vegetables are taken out of the pan, and the broth is served in a separate bowl.

Ingredients:

beef - 500 gr.;
tomato - 2 pcs.;
potatoes - 5-7 pcs.;
carrots -2 pcs.;
onions - 2 pcs.;
sweet pepper -2 pcs.;
hot pepper -1 pc.;
greens - 1 bunch;
Salt, spices.

Cooking:

In this recipe, it is better to use ribs, pre-chopped into portioned pieces.
Boil the broth with carrots and onions until the meat is ready.
Strain it and get rid of the root vegetables.
Vegetables are placed in the pan based on the timing of their preparation.
First carrots, then potatoes. Put Bay leaf ic and a few peas of black pepper.
Add a pod of hot pepper and a few cloves of garlic to the pan.
Then comes the turn bell pepper and tomatoes.
If you want the color of the broth to be more saturated, pour about half a glass of tomato juice into the soup. Salt and add cumin and coriander.
Last put the onion (preferably red), cut into half rings.
Your soup is ready, it remains to catch the meat with vegetables with a slotted spoon, and put them beautifully on a large dish.
Pour the rich broth into bowls and generously sprinkle the dish with chopped herbs.

The classic shurpa is ready, don't forget to serve pita bread and invite everyone to the table!

A simple beef shurpa recipe

Even an inexperienced hostess will cope with this recipe, and the result will delight loved ones with an unusual taste.

Ingredients:

beef - 500 gr.;
tomato - 2 pcs.;
potatoes - 5-7 pcs.;
carrots -2 pcs.;
onions - 2 pcs.;
sweet pepper - 1 pc.;
greens - 1 bunch.
salt, spices.

Ingredients:

beef - 500 gr.;
peas - 200 gr.;
tomato - 2 pcs.;
potatoes - 5-6 pcs.;
carrots -2 pcs.;
onions - 2 pcs.;
sweet pepper - 1 pc.;
greens - 1 bunch.
Salt, spices.

Cooking:

With this cooking method, the meat is first fried and then sent to a pot of water.
Chickpeas should be soaked in warm water for several hours beforehand.
Fry the onion in a frying pan, when it is reddened, put pieces of meat to it. Fry the pieces of meat on all sides, until crusty and transfer to a pot of water.
In the broth, first put the bay leaf, carrots, cut into large pieces and peas.
After about half an hour, add pepper and potatoes, cut into large pieces.
Remove the skin from the tomatoes and cut them into slices. Then send them to the pan.
When the potatoes are almost ready, add spices and herbs.
Shurpa should stand under the lid so that all the ingredients come together.
When serving, you can decorate the Uzbek shurpa with greens, and serve lavash bought at the market with the soup.

Since ancient times, this dish has been cooked in a large cauldron over a fire. But beef shurpa in a cauldron can also be cooked on a conventional gas stove.

Ingredients:

beef - 500 gr.;
tomato - 2 pcs.;
potatoes - 3-5 pcs.;
carrots -2 pcs.;
onions - 2 pcs.;
sweet pepper -4 pcs.;
greens - 1 bunch.
Salt, spices.

Cooking:

You need to cook immediately in a cauldron or in a heavy saucepan with thick walls.
Fry the pieces of beef in any vegetable oil, add the onion, cut into half rings.
Then add carrots and peppers. Simmer while preparing the potatoes and tomatoes.
Remove the skin from the tomato and cut into slices. Leave the potatoes whole or cut large tubers in half.
Add the tomato and spices to the meat and simmer for about half an hour.
Then add potatoes and cover everything with water.
You should end up with something between a very thick soup and a thin stew.
When serving, generously sprinkle the shurpa with herbs. You can add green onions and minced garlic.

This recipe has a rich color, and the taste of the dish will be slightly different, but no less interesting.

Ingredients:

beef - 500 gr.;
tomato paste - 3 tablespoons;
potatoes - 5-7 pcs.;
carrots -2 pcs.;
onions - 2 pcs.;
sweet pepper -2 pcs.;
hot pepper - 1 pc.;
greens - 1 bunch;
salt, spices.

Cooking:

For this method, the beef pulp should be pre-fried, and then boiled with bay leaves and root vegetables until soft.
While the meat is cooking, sauté onions, carrots and sweet peppers in vegetable oil.
Add tomato paste and after a few minutes, send everything to the pan.
The potatoes are cut into four pieces and added to the rest of the products.
Salt the shurpa and add bitter pepper and spices. You can put a few cloves of garlic.
The delivery method does not change. Add greens and, if necessary, ground black pepper to the plates. Tear pita bread with your hands into arbitrary pieces and call everyone to dinner.

Cooking shurpa using any of the step-by-step recipes in this article is very simple. The process will help you experience the unique taste and aroma of exotic and amazing oriental cuisine.

Bon appetit!

Beef shurpa is one of the options for cooking oriental soup, traditionally made from lamb. The age-old popularity has led not only to a change in meat, but also to a variety in vegetables. In addition to potatoes, onions and carrots, hot boiled with cabbage and eggplant, peas and noodles. Colorful, simple, tasty and worthy of a home table.

How to cook beef shurpa?

Traditional ingredients for beef shurpa are meat on the bone, potatoes, onions, peppers, carrots, tomatoes, spices and herbs. Often, in shurpa you can find peas, beans, noodles, cereals. An indispensable condition is that the soup should be very thick and rich, and it is prepared both with preliminary frying of meat and vegetables, and without frying.

Cooking beef shurpa begins with a large cut of vegetables. Potatoes and carrots are cut in half, and peppers and tomatoes are cut into four parts.

Beef shurpa at home should be spicy and fragrant. Plums, quince, dried apricots or apples will refresh the broth.

Beef shurpa - a classic recipe

Uzbek beef shurpa is very popular. The advantage is in the perfect combination of ingredients and simple cooking technique. Uzbek shurpa is boiled, which is much healthier, thanks to tomatoes and quince it has a pleasant taste and contains a balanced amount of vegetables and meat, so it is satisfying, but not high in calories.

Ingredients:

tenderloin and ribs - 450 g each;

sweet onion - 400 g;

carrots - 300 g;

turnip - 300 g;

potatoes - 2 pcs.;

quince - 2 pcs.;

bell pepper - 250 g;

turnip - 300 g;

tomatoes - 260 g;

hot pepper - 1 pc.;

zira, coriander - 5 g each;

cilantro, parsley - 10 g each.

Cooking

Boil the meat for 30 minutes.

Put onions, potatoes, carrots, turnips, hot peppers and leave for an hour.

Add tomatoes, quince slices, spices, sweet peppers.

Uzbek beef shurpa is cooked for another 10 minutes and seasoned with herbs.

Shurpa from beef in a cauldron

Shurpa in a cauldron on a beef fire is a practical dish for family outdoor recreation. The liquid base can be fed to children, and fragrant pieces of meat and vegetables can be served to adults. In a cauldron, they often make fried shurpa - kaurma. Pre-frying speeds up the cooking process, so the dish is served to the table after 90 minutes.

Ingredients:

beef - 1 kg;

potatoes - 500 g;

fat - 100 g;

tomatoes - 500 g;

sweet pepper - 3 pcs.;

carrots - 3 pcs.;

barberry, ground coriander - 2 teaspoons each;

greens - 50 g.

Cooking

Fry the meat and carrots.

Add 5 liters of water, spices, potato tubers and boil for 1.5 hours.

15 minutes before the end, put the tomatoes and peppers.

Before serving, beef shurpa is seasoned with herbs.

Beef shurpa with chickpeas - recipe

Shurpa with beef chickpeas or nohat shurpa is the most nutritious type of hot dish. Like all legumes, chickpeas are high in protein and add satiety to the dish. At the same time, chickpeas cook for a long time, require soaking, taste like mashed potatoes, so it goes well with vegetables and meat, and paired with potatoes is very harmonious.

Ingredients:

beef - 400 g;

potatoes - 3 pcs.;

onions - 3 pcs.;

chickpeas - 100 g;

Bulgarian pepper - 1 pc.;

tomatoes - 2 pcs.

Cooking

Soak chickpeas in 500 ml of water for 5 hours.

Fry the beef and onion.

Add water, carrots, chickpeas and cook for an hour.

Put in potatoes and peppers.

After 40 minutes, add tomatoes and spices.

Beef shurpa is cooked for another 10 minutes and served.

Caucasian beef shurpa - recipe

Caucasian beef shurpa differs from Uzbek beef in a minimum amount of spices. They are replaced by greens and hot pepper, which is an indispensable component. Caucasian shurpa is prepared without roasting, the meat is not cut, but boiled in a whole piece. The same technology is applied to vegetables, which makes the taste of the dish more tender and softer.

Ingredients:

beef on the bone - 900 g;

potatoes - 500 g;

carrots - 200 g;

onion - 340 g;

bell pepper - 180 g;

lemon - 1/2 pc.

Cooking

Boil the meat with onions and carrots for 2 hours.

Separate the meat from the bone.

Boil all the vegetables in the broth for 30 minutes.

Add meat, greens and sweat for another 5 minutes.

Before serving, Caucasian beef shurpa is flavored with lemon.

Shurpa with beef, cabbage

Beef shurpa is a recipe that has brought together the gastronomic traditions of many peoples. Some vegetables migrated to the Uzbek shurpa from the Romanian chorba. The same cabbage, which perfectly emphasizes the taste of pepper and tomatoes, is actively used in cooking, replacing turnips, while it is not chopped (this is not borscht), but cut into pieces for broth.

Ingredients:

cabbage forks - 1 pc.;

lower leg - 1.5 kg;

onions - 2 pcs.;

carrots - 3 pcs.;

bell pepper - 1 pc.;

tomatoes - 3 pcs.

Cooking

Boil the broth from meat, carrots and onions.

Remove the vegetables, separate the meat from the bone.

Divide the cabbage into pieces, put with meat and vegetables in the broth.

Boil 40 minutes.

The best broth is obtained from meat on the bone, so shurpa from beef ribs is very rich and strong. The bones contain gelling substances (collagen) and juices, which are released into the liquid through the meat and give a rich, aromatic broth. In addition, compared to other parts of the carcass, the ribs are a very budget option - light and satisfying at the same time.

Ingredients:

ribs - 750 g;

tomato paste - 40 g;

potatoes - 4 pcs.;

onions - 2 pcs.;

carrots - 2 pcs.;

adjika - 20 g.

Cooking

Boil the ribs for 1.5 hours.

Add onions, potatoes and carrots.

After 30 minutes, enter the paste and adjika.

Remove from stove after 15 minutes.

Shurpa from beef with noodles

Beef shurpa with pasta - a recipe close to lagman. It is also satisfying, rich and similar in food composition. The only difference is in the preparation of the pasta. In shurpa, they are boiled with meat and vegetables, due to which the liquid base becomes more dense, and the pasta absorbs the broth and becomes incredibly tasty.

Ingredients:

beef - 500 g;

carrots - 2 pcs.;

potatoes - 2 pcs.;

noodles - 200 g;

onions - 2 pcs.;

tomatoes - 2 pcs.

Cooking

Boil the meat for an hour.

Add potatoes and carrots.

After 20 minutes - pasta.

Simmer shurpa for 15 minutes.

Top with fried onions and tomatoes.

Beef shurpa with eggplant

If entire nationalities change the composition of the hot one, then it is permissible to include eggplant in the recipe for beef shurpa at home. Moreover, the vegetable will enrich the dish with fiber and a special bitterness. Eggplant is added only to boiled shurpa, where it languishes in a broth with vegetables, saturating the spongy pulp with juices and aromas.

Ingredients:

beef - 800 g;

potatoes - 3 pcs.;

tomatoes - 2 pcs.;

eggplant - 1 pc.;

head of garlic - 1 pc.;

sweet pepper - 2 pcs.;

carrots - 1 pc.

Cooking

Boil beef for 1.5 hours.

Add carrots, and after 10 minutes - potato tubers.

After 15 minutes, add whole tomatoes, garlic, eggplant slices and peppers.

Boil 10 minutes.

Shurpa from beef in a slow cooker - recipe

Shurpa from beef in a slow cooker violates the canons of cooking and is served on the table after 90 minutes. Everything is as always simple and without surprises. The sealed bowl and temperature sensors will keep the desired mode and will not allow the liquid to boil away. It remains to load meat and vegetables into the bowl, pour water and, having set the “Soup” mode, wait for the signal.

Ingredients:

beef - 500 g;

potatoes - 4 pcs.;

carrots - 2 pcs.;

sweet pepper - 2 pcs.;

tomatoes - 3 pcs.

Cooking

Put all ingredients into a bowl.

Pour in one and a half liters of water and cook on the "Soup" for 1.5 hours.

Shurpa is a thick soup of vegetables and meat that came to us from eastern countries. The dish turns out tasty and satisfying, but its calorie content is not too high: 100 g of it contains about 90-120 kcal, depending on the recipe chosen. In addition, after this soup you do not need a hot appetizer - you will fill up with one first course. Beef shurpa, if you do without frying products during its preparation, can be included in the diet of people who monitor health and take into account when compiling the menu energy value meals.

Cooking features

Shurpa with beef is prepared in many countries, its recipes differ from each other, but the technology for preparing a dish for them has much in common.

To cook shurpa, you need dishes with a thick bottom and thick walls that retain heat well. With prolonged languishing on low heat, the products are saturated with each other's juice, becoming soft and fragrant.
Beef is cooked for a long time, so before cooking it is advisable to cut it into portions. The meat of young animals cooks faster than old ones, and is more tender.
If you want shurpa to be rich and fragrant, use meat on the bone.
Vegetables for shurpa are cut coarsely so that during long cooking they do not turn into a shapeless and unappetizing mass.
For cooking delicious shurpa It is not customary to save on spices and spices. Even tastier and more aromatic, it is obtained through the use of fresh herbs.
Shurpa should be served hot. If it cools, it will acquire a less pleasant taste, the broth may turn into jelly.

To shurpa it would be appropriate to offer Rye bread or unleavened bread.

Shurpa with Uzbek beef

beef ribs - 0.3 kg;
beef pulp - 0.3 kg;
tubular beef bones - 0.3 kg;
potatoes - 0.8 kg;
onions - 0.3 kg;
sweet pepper - 0.4 kg;
carrots - 0.3 kg;
chickpeas or peas - 50 g;
garlic - 4 cloves;
cilantro seeds - 10 g;
zira - 10 g;
dried basil - 5 g;
curry - 5 g;
fresh parsley - 50 g;
fresh dill - 50 g;
salt - to taste;
water - 3-3.5 liters.

Cooking method:

Pour the chickpeas with water and leave for 12 hours. It can be replaced with peas, the cooking technology will not change from this.
Wash the meat and bones, cover with water and put on the stove. Bring to a boil over medium heat. Boil for 10 minutes, removing the foam with a slotted spoon. Lower the heat, cover the pot with a lid. Boil for an hour and a half.
Take out the meat. Cut the pulp into pieces. Divide the ribs into fragments so that each piece has one bone. Strain the broth.
Return the meat and ribs to the broth, salt it, return to the fire.
When boiling, add washed chickpeas.
Peel the potatoes, cut each tuber into 4-5 pieces, put in the pan 10 minutes after the chickpeas.
Remove the husks from the bulbs, cut each into 4-8 parts, depending on the size of the heads.
Peel the carrots, cut them into slices 2-3 mm thick.
Wash the pepper, remove the stalks along with the seeds. Cut the pulp into large pieces. It is best to cut each vegetable into 6 pieces lengthwise, after which each piece can be cut in half across.
15 minutes after introducing the potatoes, add the remaining vegetables and spices to the soup. Boil shurpa over low heat for half an hour after adding the last ingredients. All ingredients in the soup will be soft by this time.

Before pouring the soup into bowls, it is recommended to insist the shurpa, leaving it under the lid for 20-30 minutes. Finely chopped greens are added directly to the plates before serving the dish to the table.

Armenian beef shurpa

beef on the bone - 0.5 kg;
potatoes - 1 kg;
water - 2.5 l;
carrots - 0.2 l;
onions - 0.2 kg;
vegetable oil - 50 ml;
tomato paste - 40 ml;
salt, ground black pepper, fresh herbs - to taste.

Cooking method:

Pour the beef washed under running water with water, put on the stove. After the liquid boils, remove the foam that appears on its surface and reduce the intensity of the flame. Boil the broth for an hour and a half, covering the pan with a lid.
Remove meat from pot and set aside. Strain the broth.
Separate the meat from the bone, cut into pieces of about 2 cm.
Peel the potatoes, cut into approximately the same pieces as the meat.
Remove the husks from the onions, cut them into large half rings.
Peel the carrots, cut into strips or small cubes.
Heat the oil in a thick-bottomed saucepan, brown the meat in it over medium heat.
Add onions and carrots, saute, stirring, for 10 minutes.
Add tomato paste, saute vegetables and meat in it for 5 minutes.
Pour the broth over the food. When it boils, put the pieces of potatoes in it, reduce the heat.
Simmer for 20-25 minutes until the potatoes are soft.
Add chopped herbs, salt and spices. Simmer for 5 more minutes and remove from heat.

Tomato paste can be replaced with fresh tomatoes - it will turn out even tastier. Before adding to other products, tomatoes should be poured over with boiling water, peeled, cut into slices or cubes of medium size.

Shurpa with beef in Tatar style

veal (pulp) - 0.7 kg;
water - 3 l;
onions - 0.2 kg;
carrots - 0.2 kg;
potatoes - 0.6 kg;
sweet pepper - 150 g;
fresh tomatoes - 150 g;
vegetable oil (optional) - to taste;
salt, spices - to taste.

Cooking method:

Wash the beef, dry it with a napkin, cut into pieces of about 3 cm.
Peel the potatoes, cut each into 4 parts.
Scrape the carrots, wash. Cut into strips about 0.5 cm wide, 2 cm long.
Free the onion from the husk, cut into large cubes.
Peel the pepper, cut into small squares or wide halves of the rings.
Tomatoes, without peeling, cut into large slices.
Fry the meat in boiling oil, cover with water. If you want to get a less calorie version of the dish, it is not necessary to fry the meat; in this case, the oil from the recipe should be excluded.
Boil the meat for an hour over low heat, then put the potatoes in the pan.
After 15 minutes, put the rest of the vegetables in the soup, salt the shurpa and season to taste.
Cook for another 15 minutes, then insist half an hour under the lid.

When serving in shurpa, it does not hurt to add fresh herbs, first chop them finely with a knife.

Shurpa from beef with cabbage

beef - 0.5 kg;
water - 2.5 l;
potatoes - 0.4 kg;
garlic - 5-7 cloves;
white cabbage - 100 g;
carrots - 100 g;
sweet pepper - 100 g;
onions - 100 g;
tomatoes - 150 g;
vegetable oil - how much will go;
suneli hops, salt, herbs - to taste.

Cooking method:

Wash the meat, blot with a towel, cut into portions.
Cut the garlic into thin slices.
Pepper cut into strips.
Finely chop the cabbage.
Onion cut into half rings.
Cut carrots into circles or halves of circles.
Remove the skin from the tomatoes, cut into small cubes.
Peel potatoes, cut into 4 parts.
Fry meat until golden brown, add onions and carrots.
After 10 minutes, add tomatoes, fry vegetables with meat for another 10 minutes.
Fill with water, wait until it boils.
Put potatoes in a saucepan or cauldron, after 10 minutes add cabbage. Boil 15 minutes.
Add pepper, garlic, salt, spices and fresh herbs. Cook another 15 minutes.

Leave the soup under the lid for at least half an hour. This recipe is not traditional, it is adapted to Russian cuisine. Shurpa, cooked according to the above recipe, will be even tastier if it is seasoned with sour cream.

Beef shurpa: step by step recipe with photo

350 g of beef;
3-4 potatoes;
1-2 tomatoes;
1 sweet pepper;
1 onion;
1 carrot;
1.5 liters of water;
1 tsp salt (no slide);
1/5 tsp ground coriander;
4-5 sprigs of fresh herbs;
3-4 bay leaves.

Cooking^

1. Prepare the necessary products for making delicious shurpa. To make the broth rich, you need to use not too lean beef, you can even with a bone. Peel potatoes, onions and carrots, then wash them together with sweet peppers and carrots.

2. chilled beef cut into small pieces. If there are bones, you can leave them, and after the broth is cooked, get them. Send the meat to the pan, add water, add bay leaf, you can take a whole onion and carrots, which can then be thrown away. After the water in the pan boils, remove the foam and cook the broth over low heat with the lid loosely closed.

3. While the broth is being cooked, you need to prepare the rest of the products. Cut the carrots into small cubes or grate. Onion finely chop. When the broth has already boiled for 40 minutes, you can take out a whole onion and carrot from the pan, and replace the chopped vegetables. If desired, you can lightly fry them in vegetable oil, and only after that transfer them to the pan.

4. Cut the tomatoes into small pieces. Cut the sweet pepper into halves and remove the seeds and stem. Then cut the pepper into thin strips or cubes.

5. Cut the peeled potatoes into small cubes. Pour into broth and simmer for 15 minutes.

6. After 15 minutes of cooking potatoes, transfer peppers and tomatoes to the pan. Stir, add salt and spices, cook shurpa for another 10 minutes. Then let it brew under a closed lid for another 20 minutes. Serve the dish hot, with fresh herbs.

Beef shurpa is popular in various eastern countries, and not only in the East. Many nations have made their own adjustments to the recipe, so there are many variants of this soup today. Everyone will be able to choose a variety of beef shurpa to their liking.

This is a special dish that combines many different ingredients that have seemed incompatible to us so far. It wasn't until we tried it that we realized how delicious it was!

General rules for food selection and preparation

For shurpa, the most important thing is to choose good beef. After all, it is on the basis of beef broth that our unusual dish is prepared.

First of all, attention should be paid to the color of the meat. Beef should be bright pink in color, saturated;
If your meat has fatty layers, then they should be white color or slightly yellowish. By no means pink, because this is a sign that the meat has already been “refreshed” in the solution. The same rule applies to bones;
The color of the meat must be uniform, without spots and transitions to other shades. There are no grey, green, black or other color spots;
If the fat is saturated yellow color is the meat of an old animal. It is suitable for cooking and has the right to lie on the counter, but only young animals are suitable for some dishes;
If you came to the store or the market early in the morning, then the windy crust on the meat is unacceptable. So it certainly wasn't brought in this morning;
Fresh meat cannot be covered with mucus, it is practically dry, not sticky;
If you press on the surface, then the fresh meat should be elastic and the dent from the finger should immediately level off. If it takes a few seconds, then the meat has been frozen;
Packaged meat must be labeled with the date of manufacture and the date of sale of the product. Remember that chilled meat can be stored for no more than five days - and this is the maximum. Ideally, 24 hours should be specified;
If you smell the meat, it should smell good. The product should not smell of any spices and herbs. This will mean that they tried to give the spoiled product a pleasant aroma for the buyer;

Having bought a good piece of beef, you can go home and start studying recipes to cook a delicious, rich, colorful dish for lunch or dinner.

Homemade beef shurpa

Ingredients	Quantity
carrots	- 2 pcs
tomatoes	- 2 pcs
basil	- 1 branch
beef	- 330 g
zira	- 2 pinches
black pepper	- 3 pinches
potato	- 5 tubers
green onion	- 1 pen
Red pepper	- 1 pinch
onion	- 3 heads
laurel leaves	- 3 pcs
coriander	- 2 pinches
bell pepper	- 1 PC
cilantro	- 2 branches

Time for preparing

calories per 100 grams

This dish is worth a try at least in the home version. Many ingredients - it's a rich and rich taste that is impossible to forget.

How to cook:

Tip: You can add an extra bunch of parsley to the soup during cooking for taste.

The peculiarity of this shurpa is that it includes nuhat - local peas, which makes the soup special and national.

How much time is 1 hour and 30 minutes.

What is the calorie content - 126 calories.

How to cook:

Peel the onion and cut it into thin half rings;
Heat a large saucepan, pour oil into it and let it warm up;
Add onion and cook until soft;
Wash the meat, remove films and fat, cut into pieces;
Add the meat to the onion, fry on all sides until golden brown, stirring occasionally;
During this time, wash the carrots, peel them and cut into rings;
Add carrots to the saucepan;
Salt the components and add peas, pour water;
Bring to a boil, remove the foam and cook the soup for an hour;
Peel the potatoes, cut into cubes;
Wash the tomatoes, make an incision in the form of a cross on each and boil water for them;
Place the fruits in boiling water for no more than a minute;
Then move them to cold water and get rid of the peel;
Cut tomatoes into slices;
Pepper to get rid of the membranes and seeds, cut it into large pieces;
When thirty minutes have passed since you timed the hour, add potatoes and peppers;
After another twenty minutes (that is, ten minutes before the end of cooking), add tomatoes and onions;
After ten minutes, the soup can be turned off.

Tip: to peel tomatoes, you can not only place them in boiling water on the stove, but simply pour boiling water over them.

Shurpa beef soup with tomato paste

Here, instead of a tomato, there will be tomato paste, which will make the taste and aroma of the soup truly rich. The aroma that wafts through the kitchen can drive you crazy.

How much time is 2 hours and 10 minutes.

What is the calorie content - 289 calories.

How to cook:

Wash the meat, dry and clean;
Then cut it into large pieces;
Remove the skin from the potatoes, cut into large pieces too;
Peel the onion, cut into large cubes;
Peel the carrots, cut into cubes;
Wash the pepper, remove the seeds and membranes, cut into cubes;
Heat a frying pan with oil, add onions, carrots and peppers;
Simmer all ingredients together for five minutes;
Then add the meat, stirring, simmer for ten minutes;
Add tomato paste, stir and simmer for another five minutes;
Components must be stirred periodically during cooking;
Move the meat with vegetables into a deep saucepan and pour water so that it covers and covers five centimeters;
Bring the soup to a boil;
Then add potatoes, bay leaves, black and allspice, zira and salt;
Mix the mass, cover the lid obliquely and cook for 50 minutes;
Let the soup brew and serve.

Tip: in order not to stain extra dishes, you can stew vegetables with meat right in the saucepan, if it has a thick enough bottom and walls.

Armenian beef shurpa recipe

This is not such a big list of ingredients, but what a taste! Be sure to try this soup to make sure that the Armenians cook divinely.

INGREDIENTS	AMOUNT
onion	4 heads
carrot	4 things
vegetable oil	50 ml
beef	1400 g
small peppers	10 pieces
tomatoes	4 things
potato	4 things

How long is 3 hours.

What is the calorie content - 98 calories.

How to cook:

Wash the beef, dry it and pre-fry it on a fire / grill / frying pan;
Next, cut the meat into pieces;
Peel the bulbs, wash, cut into cubes;
Heat a saucepan with oil, add onion and fry until soft;
Then add meat, stew together;
Wash the carrots, cut into large pieces and add to the meat;
Wash the pepper, cut out the seeds and also chop it coarsely;
Wash the tomatoes, cut the roots, cut into slices;
Add tomatoes and peppers to meat;
Simmer everything together for thirty minutes;
During this time, peel and wash the potatoes;
Add a whole potato, and pour all the components with water;
Add spices and cook over medium heat for an hour and a half;
Close the lid and let the soup brew.

Tip: If you don't really like the Armenian idea of whole potato tubers, you can chop the potatoes to taste.

In the original dish, peas or chickpeas are necessarily added to the soup, as in the second recipe. So if you want to know what shurpa really should be, add some chickpeas. But in order not to cook it for a long time, soak it four hours before cooking in warm water. If you soak for a longer time, then the chickpeas will get water and it will turn out not so tasty, watery.

The soup also includes onions and garlic. We added the first component to all recipes. If you don't like onions or garlic, but want the taste to be similar to the original, add a whole head of onion and garlic with whole cloves. And when the soup is ready and infused, remove them and eat with pleasure.

If you are still surprised that in the last recipe the potatoes were boiled whole, then we are in a hurry to surprise you even more. Whole vegetables are very often added to shurpa, and this applies not only to potatoes.

Many cook so carefully that the broth is clear. But does it really make sense if onions, carrots, tomatoes, peppers still go into the soup, and as a result, the soup will still become cloudy? If this is important to you, then cook the broth over minimal heat and then it will be transparent.

In the form of spices, you can use absolutely anything you like. It can be savory, coriander, a mixture of peppers or individual peppers, rosemary, basil, cumin, curry, and so on.

If the soup is very thin, but you want a little thicker, then you can add a little cornmeal, but break it with a whisk so that there are no lumps that will crunch on your teeth.

First, think carefully about the guests and if there are children, then it is better not to add garlic, hot peppers or hot spices. For the baby, it will be tasteless and harmful.

Prepare this soup at your leisure and invite guests. It must be appreciated by others, who have not yet tried this completely.