Cooking beef shurpa at home. Beef shurpa - delicious recipes for a rich and very satisfying dish. How to cook a real shurpa at home: a step-by-step recipe with a photo

Shurpa is one of the most popular dishes in Asia along with pilaf and shish kebab. This is a rich meat soup, which is prepared with a lot of vegetables and spices. It is usually made from lamb, but today you can find a huge variety of recipes that use other types of meat.

One of the popular varieties is beef shurpa. The calorie content of this dish is small - about 60 kcal per 100 g, but at the same time, the food is quite satisfying.

Let's look at the photo step by step how beef shurpa is made at home and on a fire.

Uzbek recipe

In this recipe, the soup is prepared in a cauldron using a special kind of peas.

Grocery list:

Beef - half a kilogram;
Tomatoes, carrots, onions, bell peppers - 2 pcs each;
Peas (nuhat) - 100 g;
Potatoes - 6 pcs;
Three bay leaves;
Vegetable oil - a third of a glass;
Zira, pepper, salt, herbs - taste;
Garlic - 4 cloves;
Water - 5-6 glasses.

Beef shurpa recipe:

Pre-soak peas and leave overnight;
Pour the oil into the cauldron, heat and fry the onion cut into half rings on it until it is translucent;
Cut the meat into large pieces, send it to the onion and fry it, not forgetting to stir it regularly;
Cut the carrots into circles and add to the total container;
Add the components, add the peas and pour in some water;
After the liquid boils, completely remove the foam that has appeared, muffle the heat to a minimum and boil the ingredients for an hour;
Coarsely chop the peeled potatoes, finely chop the Bulgarian pepper. We add everything to the cauldron after the peas are half cooked and continue cooking;
10 minutes before the end of the cooking process, remove the skin from the tomatoes, cut into quarters and put in a common dish. We also add lavrushka and garlic cloves cut in half. We finish cooking the soup;
Beef shurpa is served in special soup bowls and garnished with herbs. Bread or tortillas can be served as an addition.

Fragrant beef shurpa on the fire

This recipe makes an incredibly tasty rich soup that smells of smoke. Its smell will make everyone around the fire drool. Such a dish will be simply irreplaceable when relaxing in the country or on a hike and will help feed a large company.

For 15-20 servings you will need:

Veal - 4.5 kg;
Carrots - 5 pcs;
Onions - 6 pcs;
Potatoes - 15 pcs;
Bulgarian pepper - 4 pcs;
Garlic - 10 cloves (you can adjust it yourself if you want);
Vegetable oil - glass;
Tomato paste - 8 tablespoons;
Greens, pepper, salt - to taste;
Bay leaves - 5 pcs;
Spices (cumin, paprika, red ground pepper) - to taste.

Instructions on how to cook shurpa over a fire:

Let the fire light up and set a cauldron or cast iron on it with butter evenly distributed along the bottom, put beef cut into large pieces into it, add salt and pepper;
Fry the meat until crusty with a golden hue, then add peeled and chopped onions and carrots to it. The first ingredient is cut in half rings, and the second - in circles. Do not forget to mix everything well;
We wash the pepper, remove the middle with the seeds, cut it into wide strips and send it to the container to the rest of the components;
Put the tomato paste, add a little more salt and pepper, and also add spices (in this case, it is cumin, paprika and red pepper), mix thoroughly and boil for 3-5 minutes;
After this time, we put garlic cloves and lavrushka cut into several parts in a cauldron, continue to cook for another 20 minutes;
After that, we clean, cut the potatoes coarsely, place them in a container with the rest of the ingredients and keep the dish on the fire for another half an hour until the potatoes are fully cooked;
After that, a terrific aromatic meal will be ready. Sprinkle with chopped herbs before serving, then pour into plates, cups or bowls and serve to guests.

The dish goes well with black bread or fresh lavash, and is also suitable to eat something "strong".

Beef soup shurpa from ribs

Shurpa from beef ribs is a traditional Uzbek dish. This rich meat soup is prepared not only over an open fire in large quantities, but also in the most ordinary saucepan.

Components:

Peas - 50 g;
Potatoes - 6 pieces;
Beef ribs - 400 g;
Two bell peppers;
Onions - 4 heads;
Garlic - 4 cloves;
Three carrots;
Ground black pepper, salt, herbs and spices - to taste;
Parsley and dill (fresh herbs) - 50 g.

The cooking scheme is as follows:

Rinse the beef ribs thoroughly in running water, place in a deep container and cover with cold water. Put on a low flame and cook for about an hour, remembering to skim the resulting foam. Cut the onions into small pieces and cook together with the ribs;
Pre-soak the peas for a few hours and then rinse thoroughly. Peel the potatoes and carrots, rinse and cut into large pieces;
When the broth with the meat is cooked, add the peas to the pan and cook the ingredients for 20 minutes. Next, add the carrots and cook for another 15 minutes. Then add the potatoes and cook for another 10 minutes;
Wash the bell pepper, remove the stalk with the seeds, chop into strips or small pieces. Peel the garlic and chop finely. Send garlic and pepper to a saucepan, add black pepper, salt and spices to your taste, stir and cook the soup for 5-7 minutes. Next, turn off the heat and let the dish brew a little;
Pour shurpa in Uzbek into deep bowls and serve.

The “smart device” makes cooking much easier, you just need to cut everything and add it to the multicooker bowl on time.

Products composition:

Onions and carrots - two each;
Beef - kilogram;
One sweet pepper;
Three potatoes;
Garlic - two prongs;
Fresh herbs - a bunch;
Tomato paste - three large spoons;
Salt, pepper - taste.

And now the step-by-step recipe itself:

Wash the meat under running water and cut into large pieces;
Put it in a multicooker bowl and cook in the "Soup" mode for an hour;
While our meat is boiling, we will cut the carrots, onions and sweet peppers. Add the vegetables to the finished meat and turn on the "Soup" mode again;
After boiling, add pepper, salt, tomato paste and finely chopped garlic;
Next, add the diced potatoes;
Close the lid and cook for another 25-30 minutes, then put the green component in the soup;
Mix everything well and let it brew for half an hour.

The result is an appetizing and satisfying meal that everyone at home will be happy with, and the cooking process, thanks to the "smart device", will not take much time and effort.

Video: Beef shurpa recipe

Try this incredibly tasty, aromatic soup with oriental flavors. To prepare it, you will have to spend a lot of time, but the result will justify all your time spent. Classic shurpa is made from lamb, but this meat is quite expensive and you cannot find it in every store. Therefore, try to cook beef shurpa - the finished dish will pleasantly surprise you.

Beef shurpa

Cooking time: 2 hours

Servings: 6-8

2 hours 0 minutes Seal

Delicious, hearty and aromatic soup is ready! Enjoy your meal!

Classic beef shurpa

Cooking time: 1.5-2 hours

Servings: 8-10

Ingredients:

(beef) - 0.5 kilograms
bell pepper (bulgarian) - 1 piece
carrots - 1 piece
potatoes - 3 pieces
cloves of garlic - 3 pieces
onions - 1 piece
tomato paste - 2 tablespoons
dill / parsley fresh - 0.5 bunch
tomatoes - 2 pieces
sunflower oil for frying - 3-4 tablespoons
salt, pepper and spices to taste
hot chili pepper - 1 piece

Cooking process:

Peel the onion, wash under running water and chop finely. Pour 2-3 tablespoons of unscented sunflower oil into a deep saucepan with a thick bottom (and best of all, into a cauldron). When the oil is hot, transfer the chopped onion to a cauldron and fry it over medium heat until golden brown.
While the onions are cooking, rinse the meat well and pat dry slightly with a paper towel. Cut the beef into small pieces and send to the cauldron to the onion. The meat will release a lot of juice, you need to wait for it to evaporate.
Peel the potatoes and carrots and rinse well in cold water. Carrots can be cut into small cubes, or you can grate on a coarse grater. Cut the potatoes into medium-sized cubes and place them in a bowl of water to prevent the potatoes from browning.
Wash the bell peppers well, cut off the stem and clean out the seeds. Cut the peppers into small cubes.
Wash the tomatoes and remove the place where the stalk is located. Try to choose ripe tomatoes for this dish. Cut them into cubes.
By this time, the meat should already begin to fry, because all the moisture has evaporated. Add carrots to the meat. Fry for 3-4 minutes. At this point, you can add haste (basil, cumin and coriander).
Add chopped bell peppers and tomatoes to the meat with carrots. Also add 2 tablespoons of tomato paste to the meat and mix well.
Boil water in a kettle. The amount of water depends on your pot / cauldron. It is necessary that it completely covers all the ingredients.
Pour boiling water into a cauldron for meat and vegetables. Reduce heat to low, cover the shurpa and simmer for about 45-60 minutes, until the beef is completely tender.
When the meat is done, add the chopped potatoes to the soup.
Add more boiling water so that 2-3 centimeters are left to the top of the pan. Cook the shurpa with a slow bubbling for 15-20 minutes, until the potatoes are completely cooked.
5-10 minutes before cooking, throw hot pepper, the remaining spices and salt into the shurpa. Mix well.
Peel the garlic and pass through a press. Add to soup 3-5 minutes before cooking.
Rinse the parsley and dill thoroughly and then chop finely. Pour the prepared soup into bowls and garnish with finely chopped herbs. Bon Appetit!

Beef shurpa

Cooking time: 2 hours

Servings: 8-10

Ingredients:

Beef meat - 1 kilogram
Sweet pepper - 1 piece
Hot pepper - 0.5-1 piece
Refined sunflower oil - for frying
Tomatoes - 6-8 pieces
Carrots - 500 grams
Garlic feathers - 10-20 grams
Head of garlic (whole) - 1 piece
Onions - 1 kilogram
Large apple - 1 piece
Salt to taste
Zira - to taste
Coriander to taste
Potatoes - 4-5 pieces
Fresh parsley - 10 grams

Cooking process:

Rinse the meat thoroughly, dry it a little and cut into medium pieces. Pour 3-4 tablespoons of oil into a cauldron or saucepan with a thick bottom, heat it properly, and then add the pieces of meat. Fry the meat until the meat juice has completely evaporated.
Peel the onions, rinse them under cold water, and cut them into thin half rings.
Add about 2/3 of the onion to the cauldron with meat. Stir and fry for 5-10 minutes.
Peel the carrots, rinse under cold water and cut into small cubes or slices. Add carrots to meat and onions.
Wash the tomatoes and peel them (you can do this as follows: on the top of each tomato, make a deep cross-cut, and then put the tomato in boiling water for 30-40 minutes, after which it will be as easy as shelling pears to remove the skin). Cut the tomatoes into medium-sized cubes and add them to the cauldron to the meat.
Mix the contents of the cauldron thoroughly, salt and pepper, add cumin and coriander.
Pour boiling water over the meat and vegetables so that the water covers the meat and vegetables. Do not add too much water. Close the cauldron with a lid, reduce heat and simmer for about 40 minutes on a slow simmer.
Wash the bell peppers, peel and cut into small cubes. Add to the rest of the ingredients. The same is with the garlic feathers - rinse and chop finely. Add to the cauldron to the rest of the ingredients and mix well.
Rinse the head of garlic well and put it in a cauldron to the shurpa. Also send the rest of the onions there. Close the cauldron with a lid and leave for 15-20 minutes.
Peel the potatoes, rinse thoroughly under cold water and cut into large cubes.
Peel the apple, core it with seeds and cut into small cubes. Add the apple and potatoes to the soup, add boiling water, salt. Close the cauldron with a lid and leave the shurpa to simmer for about 20-30 minutes.
Rinse the parsley thoroughly and chop finely. Add greens to the cauldron and boil for literally 5 minutes.
Pour the prepared soup into bowls and garnish with chopped fresh herbs.

Shurpa beef "Persian" with chickpeas

Cooking time: 2 hours

Servings: 6-8

Ingredients:

Chickpeas - 200 grams
Meat on the bone (beef) - 1.5 kilograms
Carrots - 0.5 kilograms
Onions - 900 grams
Potatoes - 7 pieces
Bell pepper - 3 pieces
Tomatoes - 4 pieces
Turmeric - on the tip of a knife
Zira - to taste
Salt and pepper to taste
Apple - 1 piece
Fresh parsley or dill - 1 bunch

Cooking process:

Since the recipe uses chickpeas, it is better to soak it in cold water beforehand. This must be done at least 6-8 hours before the start of cooking.
Rinse the meat thoroughly and cut into small pieces. Set aside 2-3 onions, they will come in handy later.
Pour vegetable oil into the cauldron and fry the meat in it for 30-40 minutes. While the meat is browning, peel the onion and cut it into thin half rings.
Add the onion to the meat, stir and fry for another 5-7 minutes.
Rinse the tomatoes and bell peppers in cold water, remove the skin from the tomatoes, and remove the seeds from the peppers. Slice the peppers and tomatoes into rings, then serve them with the meat and onions.
Peel the carrots well and rinse under running water. Cut into small cubes. Add the carrots to the cauldron.
Salt, add spices and pepper the meat and vegetables a little. Mix everything well and fry for about 5-7 minutes.
Pour water into the cauldron, filling it almost completely. Add the pre-soaked chickpeas and potato slices.
Rinse the parsley and chop it finely with a sharp knife. Add to soup.
Finely chop 2-3 onions that you set aside in advance.
Peel the apple and cut into thin slices.
When the potatoes are completely cooked, add chopped onions and apple slices to the soup. Cook all ingredients for about 15 more minutes.
Turn off the stove and close the cauldron with a lid so that the shurpa brews properly. Well, that's all, bon appetit!

Dulma-shurpa

Cooking time: 3.5 hours

Servings: 6

Ingredients:

Beef soup set (or just beef bones) - 800 grams
Beef meat - 600 grams
Potatoes - 3 pieces
Carrots - 2 pieces
Onions - 1 head
Raw rice - 200 grams
Pepper - 10-12 pieces
Chicken egg - 2 pieces
Salt to taste
Fresh parsley - 1 bunch
Dried basil - 1 teaspoon
Garlic - 5 cloves
Tomatoes - 4 pieces
Spices to taste
Green onions - for decoration

Cooking process:

Place the bones in a large enough saucepan, cover with water, bring to a boil and cook a rich broth (add bay leaf 10 minutes before the end of cooking). It is best to prepare the broth in advance, as boiling the broth can take you about 3 hours.
When the broth is done, salt and pepper well. Add 5 cloves of garlic, peeled.
Rinse the beef meat thoroughly and then mince it.
Rinse the parsley and chop finely and finely with a sharp knife.
Peel the onions, rinse with cold water, and then chop finely.
Add chopped onions and parsley to the minced meat and mix well.
Rinse the rice several times in cold water. This should be done until the water becomes completely transparent. After rinsing the rice, add it to the minced meat and knead well.
Beat 2 chicken eggs into the minced meat, add salt and pepper, and then mix thoroughly again until the minced meat acquires a pleasant consistency. Cover the bowl of minced meat with cling film and refrigerate for half an hour.
Peel the potatoes, rinse with plenty of cold water and cut into large enough pieces. Peel the carrots and cut them into thin strips.
Rinse the tomatoes thoroughly and remove the skin with boiling water. Cut the peeled tomatoes into small pieces and sprinkle with basil.
Wash the bell peppers in plenty of water, and then cut off the tops with the stalk and peel the seeds inside the peppers.
Remove the minced meat from the refrigerator and, using a teaspoon, fill the peppers with the minced meat. If the minced meat is over, and the peppers still remain, then you can cut them into small pieces so that they can be sent straight to the soup.
Transfer the potatoes and carrots to the boiling broth, and then carefully send the stuffed peppers there.
After boiling for 30 minutes, transfer the tomato slices to a saucepan. Season with salt and add all the necessary spices (to your liking). Boil everything on a low boil for about 15-20 minutes.
Rinse the parsley and green onions and chop finely. They will come in handy for decorating the finished dish. Bon Appetit!

Hearty, hot and aromatic shurpa soup made from vegetables and beef is what you need for a wonderful lunch!

Beef shurpa turns out to be rich, thick and rich in taste.

Beef - 1 kg
Onions (Medium) - 2 pieces
Bulgarian pepper (Medium) - 2 pieces
Tomato (Can be replaced with tomato paste.) - 4 pcs
Cilantro - 2 bunches
Garlic - 5 teeth

Wash and chop the beef flesh into large chunks. Put the pieces of beef in a saucepan and fill with cold water, put on the stove. We remove the foam from the meat. Close with a lid, cook for 1.5 hours on low heat.

Cut the onion and bell pepper into small cubes. When the meat is separated from the bones, add chopped vegetables to them.

Three tomatoes on a grater and add to cook in the soup.

When the contents of the pan boil, add salt, pepper, garlic to taste. Reduce heat, cover halfway and simmer for 30 minutes. Add finely chopped herbs at the very end.

Beef shurpa is ready! Bon Appetit!

Recipe 2: Uzbek beef shurpa (step by step photos)

If you wish, add some dried fruits to the main list of ingredients: prunes, dried apples or dried apricots. This will make your soup even more interesting in terms of flavor and aroma. In addition, you can use pre-cooked vegetable broth instead of regular water for cooking meat broth.

Beef 350-400 g
Water (purified boiled) 2 l
Potatoes 400-500 g
Bow 1 pc.
Carrots 1-2 pcs.
Tomato 1 pc.

Additionally:

50 ml tomato paste;
25 ml of sunflower oil;
7 g ground black pepper;
7 g coriander;
6 g cumin;
2 - 3 cloves of garlic;
25 g of dried herbs (cilantro, parsley, dill).

Peel the onion and cut into rings or half rings.

We remove the skin from the carrots, cut into large cubes.

We peel the potatoes, wash them and cut them into four or five pieces.

We wash the meat thoroughly, get rid of excess fat and tendons.

After that, we cut it into fairly large portioned pieces.

Cut the tomato in half and cut into slices or three on a coarse grater.

Chop the garlic into slices or grind it in a blender.

Put the meat in a saucepan and fill it with boiled water.

We put the dishes on high heat and bring the liquid to a boil.

Remove the foam that appears with a slotted spoon, then reduce the heat to medium-low.

Cook the broth until the meat is easily pierced with a knife.

After that, remove it from the heat and filter it through a fine sieve. Let the meat cool slightly, then return it to the strained broth. Place the pot back on the stove and bring the soup to a low boil.

We spread the potatoes and let them cook until tender.

Pour the sunflower oil into the pan, add the prepared onion.

Place the dishes over medium heat for about three minutes.

After that, mix the onion mass and add the chopped carrots to it.

Cover the pan with a lid and simmer for about seven minutes.

Check the carrots for softness, then add the tomatoes to the pan.

Simmer the frying a little more, pour in the tomato paste and mix the mass well.

Add one ladle of meat broth and heat, stirring occasionally, for another three to four minutes.

Immediately after that, pour the prepared frying into the soup. Bring the broth to a low boil, add the prepared garlic. Pepper and salt our brew, add the remaining seasonings and dried herbs.

We close the pan with a lid and cook our shurpa for about five to seven minutes.

After turning off the stove, let the soup steep a little. That's all, your amazingly delicious beef shurpa is completely ready!

Recipe 3: beef shurpa at home

Beef on the bone - 1000 gr. (there should be a lot of meat)
Potatoes - 6 pcs. (medium size)
Carrots - 1 pc.
Bulb onions - 2 pcs.
Tomatoes - 3 pcs.
Bulgarian pepper - 1 pc.
Greens - 1 bunch
Salt to taste
Ground black pepper to taste
Allspice and black peppercorns - 4-5 pcs.
Bay leaf - 2-3 pcs.
Garlic - 3 tooth
Spices (cumin, coriander, chili) to taste

First you need to boil the broth because this is the longest stage of our preparation. Pour water over the meat on the bone and cook. After you remove all the froths and the broth boils, reduce to a minimum (so that it barely boils) and cook for about three hours.

During this time, the meat will cook well and will easily separate from the bone.

While the broth is cooking, you will have time to prepare all the other ingredients. The main feature in preparing vegetables for this soup is that cutting is done in large pieces, some vegetables can be placed whole.

Chop the onion in large half rings. Carrots, or in large circles, or bars. Potatoes, if not large, can only be cut in half. Place vegetables in boiling broth. Also in this step, add the peppercorns.

After boiling for five minutes, put the pepper in the broth, cut into large cubes. After the soup boils again, reduce the heat so that the simmer is low - barely noticeable.

When the vegetables are almost cooked, after about forty minutes, add the sliced tomatoes to the pan. Salt, add cumin, about a teaspoon. Boil everything at a moderate boil for 10 to 15 minutes.

In the last step, add chopped garlic and herbs, bay leaves, black pepper and the rest of the spices. Settle for five minutes, and leave on the switched off stove to infuse for another 10 - 15 minutes. The dish is ready, bon appetit!

When serving, sprinkle with fresh herbs, parsley and cilantro are good for this.

Recipe 4, step by step: beef shurpa soup in a cauldron

beef meat 400-500 grams
3 large potatoes
1 eggplant
1 vegetable marrow
2 carrots
1 sweet pepper
1 medium onion
8-10 medium tomatoes
garlic 2 cloves
greens: dill, parsley, cilantro
vegetable oil 50 grams
ground black pepper
bay leaf 2 things

First, we need a cauldron for making our beef shurpa. I have a 5 liter cauldron. Cut our meat into small pieces. Directly in a cauldron we fry our meat with the addition of vegetable oil 50 grams. Fry until golden brown with the addition of black ground pepper to taste.

While the meat is fried, peel and coarsely chop onions, peppers, carrots. Carrots in no case three on a grater. Cut the carrots into large oblong pieces. We prepare our tomatoes. We dip the tomatoes in boiling water, and then remove the skin from them. We cut our tomatoes into four parts, freeing them from the "ass". When our meat is fried, add coarsely chopped onions.

Add prepared bell peppers, cut into large pieces. I took a large, red, "meaty" peppercorn. If you bought pepper on the market, then before throwing the pepper into the shurpa, you need to taste it. It is possible that it grew next to hot pepper, and could be pollinated. Such a pepper will be bitter, I have come across this more than once. Do not be afraid that the pepper is coarsely chopped, it will still boil down during the cooking process.

Add coarsely chopped carrots. Shurpa differs from other first courses precisely in the large cutting of vegetables.

We add our tomatoes without skin and "ass", cut into four parts. The skin will lag behind the tomato and curl into tubes if we don’t remove it. Fill all this with water and continue to cook our beef shurpa. I didn't add much water, only 1.5 liters. My cauldrons are not big, only 5 liters, but I have a lot of food.

We cook our shurpa for another 20 - 30 minutes. You can even cook until the carrots are cooked, they take the longest time to cook. In the meantime, our shurpa is being cooked, we are preparing our eggplant and zucchini. Peel the eggplant and chop it. We do the same with zucchini. My zucchini was young, so I didn't peel it, I cut it along with the skin.

When our carrots are almost ready, salt our shurpa, add chopped zucchini. I put in 1.5 teaspoon of salt. That was enough for me, but my wife put some on her plate.

Add the peeled and chopped eggplant. While our vegetables are cooking, we will prepare our potatoes. To do this, we will peel and cut it into pieces. We try to make the slices similar in size to our carrots, but this is optional.

Add our prepared potatoes. We add potatoes only when all our vegetables have been cooked. While our potatoes are boiling, we prepare the greens. Shurpa without greens is not a shurpa, so we take a small bunch of dill, a small bunch of parsley and a sprig of basil. All this is well washed and cut. Then we clean our garlic and chop it too.

About 5 minutes before our beef shurpa is ready, we add chopped herbs, garlic and two bay leaves. You can add more greens, it's as you like. Greens can also be added fresh to a plate with shurpa. Whoever loves it.

This is how our beef shurpa looks like. The shurpa turned out to be thick, rich and very tasty. You can serve shurpa with mayonnaise, or without mayonnaise.

Recipe 5, classic: beef shurpa soup

Shurpa classic - thick rich soup, which is prepared mainly with meat, lots of vegetables, herbs and spices. Shurpa is a rather fatty soup, but beef is also welcome. In addition to meat, shurpa is even boiled from fish, well, this is a completely different option. Also, for cooking shurpa, fruits are sometimes used - apples, quince or plum, it is these fruits that perfectly complement the soup and give it a special piquancy. Put greens in the shurpa to your taste, it can be cilantro, dill, parsley, basil, etc. So, let's go to the kitchen, prepare the entire set of products and cook a delicious soup for dinner - shurpa.

Water 1.2 l
Beef 600 g
Sweet green pepper 180 g
Potatoes 360 g
Carrots 100 g
Onions 90 g
Garlic 2 cloves
Dill to taste
Tomato paste 1.5 tbsp
Vegetable oil 60 ml
Tomatoes 150 g
Ground paprika 1 tsp
Salt to taste
Ground black pepper to taste

To begin with, put a pot of water on the stove, let it come to a boil. Rinse the beef well under cool water, dry it, cut the meat into medium pieces. Peel the onion and cut into medium-sized cubes. Put a frying pan on the stove in parallel, warm it up with vegetable oil. Transfer the prepared ingredients to the pan, fry for five minutes.

Then add the carrots - peel, rinse, coarsely cut into bars. The number of vegetables can be increased at your discretion. Cook carrots with onions and meat for a few more minutes.

Then send the bell peppers, cut into pieces, to the pan. Peppers can be taken in different colors - at will. You can also add a little chili pepper, this option will be preferable for spicy lovers.

Transfer the fried vegetables and meat to a saucepan.

Add large sticks of peeled potatoes. Potatoes, if desired, can also be fried in vegetable oil.

Then add chopped tomatoes and tomato paste.

Pour water into a saucepan, which was initially set to bring to a boil. Mix boiling water with vegetables and meat, add all the spices to your taste. Cook shurpa for an hour.

At the end, skip a couple of cloves of garlic on the press, add herbs to taste.

Very tasty and aromatic. Bon Appetit!

Recipe 6, simple: how to cook beef shurpa

Beef shurpa, a recipe with a photo at home of a hearty and incredibly tasty first course. Shurpa is prepared on the basis of different meats, most often it is beef, veal or lamb, sometimes poultry - turkey, chicken.

Vegetables are cut very coarsely, cooked together with meat, which is very convenient, since it does not require special attention from the hostess, despite the length of preparation. So carefully watch how beef shurpa is prepared, the recipe with a photo at home is described below.

beef (boneless) - 850 gr.;
onions - 250 gr.;
carrots - 300 gr.;
potatoes - 300 gr.;
cherry tomatoes - 250 gr.;
parsley, cilantro - 100 gr.;
bay leaf, suneli hops, salt, vegetable oil.

Heat refined vegetable oil in a thick-bottomed soup pot. Add chopped coarse onions, fry until transparent for 5-6 minutes.

Cut the boneless beef into large cubes about 5 centimeters in size. The veins and films can be left as they will become soft during the long cooking process.

Put the meat on the sautéed onion, quickly fry until it is lightly covered with a crust.

Now add the carrots cut into large cubes, also fry them with beef and onions.

We clean the potatoes. Cut the large tubers in half, leave the small ones intact, add the potatoes to the pan.

Put the cherry tomatoes whole in the soup. You can use ordinary tomatoes, cut them into 2-4 pieces.

Boil 2 liters of water in a kettle, pour it into a saucepan so that the boiling water completely covers all the products. Add salt to taste, 2-3 bay leaves, 2 teaspoons of hops-suneli.

Bring to a boil, close tightly, make minimal heating. We cook for 2 hours, at the end we take out a piece of beef, try it, if the meat has become soft, then you can remove the dish from the stove and add greens.

Finely chop a large bunch of parsley and cilantro, put in a saucepan, close the lid tightly again, cover the beef shurpa with a towel. And leave it for 30 minutes - 1 hour.

Serve hot, season with freshly ground black pepper. I hope you liked my recipe with a photo at home beef shurpa and you will cook it for your home.

Recipe 7: rich beef shurpa (step by step)

Today we have not quite an ordinary shurpa, but with pre-fried vegetables and meat, and it turns out to be richer and tastier. So, I imagine: beef shurpa, a recipe with a photo at home is attached step by step. It is advisable to cook this dish in a cauldron or thick-walled dish so that it does not burn.

Beef on the bone - 400-500 g;
Onions - 3 pcs.;
Carrots - 3 pcs.;
Potatoes - 5 pcs.;
Bulgarian pepper - 1 pc.;
Eggplant - 1 pc;
Tomatoes - 2 pcs.;
Vegetable oil for frying;
Salt to taste;
Cold water - 2 liters;
Ground black pepper - ½ tsp;
Ground red pepper - ¼ tsp;
Coriander - ¼ tsp

Wash the meat well so as not to get small bones, dry it.

Pour vegetable oil into a cauldron, heat it up and start frying the meat until golden brown.

Peel the onion, cut into slices or half rings as you like. Add to fry with meat.

Prepare the carrots (peel and wash), cut one and a half carrots into large pieces, grate the remaining half. Add the carrots to the onions when they turn golden. Remember to constantly interfere.

Prepare the potatoes, cut them into halves. Add to roast, keep broiling.

Remove the seed box from the pepper, wash, cut into narrow strips. Wash the eggplant and cut into pieces of about 2.5 cm. Put the vegetables in the cauldron.

Wash the tomatoes, cut into slices, put with the rest of the vegetables. Add spices, salt, stir.

When the roast is well done, pour in cold water.

Bring the soup to a boil, reduce the heat and cook the shurpa for 2-2.5 hours to soften the meat.

Pour the prepared beef shurpa into deep bowls, sprinkle with chopped herbs on top.

Recipe 8: Uzbek shurpa from veal (with photo)

We offer a discreet version of Uzbek shurpa - not too fatty, made from veal pulp. Shurpa according to this recipe turns out to be unusually aromatic, tasty and satisfying. Try it, you will definitely love this oriental soup.

beef 400 g
potatoes 5 pcs.
onion 3 pcs.
carrots 2 pcs.
chickpeas 100 g
bell pepper 1 pc.
vegetable oil 30 g
bay leaf 2 pcs.
seasoning for meat to taste
cumin (cumin) 1 chips.
salt to taste
dill 2 tablespoons
parsley 2 tablespoons
tomato 2 pcs.
ground black pepper to taste
water 500 ml

Coarsely chop the carrots - in circles or semicircles and add them to the saucepan. Pour in hot water and add the chickpeas. Cook everything over low heat for about an hour.

Recipe 9: beef shurpa in a slow cooker

Beef shurpa, the recipe for which can be seen below, is a very simple dish. It is not difficult to prepare it, but it simply cannot turn out tasteless. But you need a kilogram of good meat and high-quality fresh vegetables, as well as more herbs and spices: dill, parsley, cilantro, black and red peppers, or paprika.

Beef shurpa recipe for cooking in a cauldron or in a multicooker.

1 kg of beef or lamb;
1 onion, diced
2 cups carrots, chopped
1 diced bell pepper
2 cups diced tomatoes (no peel)
8 small potatoes;
½ bunch fresh chopped parsley;
5 cloves of garlic;
1 teaspoon of paprika;
1 tbsp. a spoonful of black pepper;
salt to taste;
frying oil.

Prepare all the ingredients for the recipe. Wash the piece of meat (it is better to take lean beef with bone, ideally - ribs with meat). Blot the meat with napkins and cut into cubes about 3 x 4 cm. Peel and cut the vegetables as you are used to. I cut onions into cubes, carrots - into rings, tomatoes (I have cherry) - in half, potatoes (I have young ones) - I don’t peel them, I just wash them well with a brush.

Add a little oil to a preheated saucepan and saute the onions until golden brown.

In a multicooker - this is the "Fry" ("Baking") mode for 30 minutes.

Add the meat to the saucepan and sauté, stirring frequently, until the pieces are browned on all sides until golden brown. Sprinkle everything with paprika, pepper and salt - to taste.

Add 3 liters of water to a saucepan and simmer the soup for at least 60 minutes. Then add the carrots, tomatoes and bell peppers, stir and cook on small for about 20 minutes more.

For multicooker cooking, go to the "Braze" mode and continue in this program until the end of cooking. Time is the same. Add hot water to the multican.

Add potatoes and fresh chopped herbs to a saucepan. Let the soup simmer until the potatoes are completely cooked (25-30 minutes).

Stir and taste the dish, add more salt as needed.

Serve the beef shurpa immediately while it is hot. Add white bread or pita bread. Bon Appetit!

Recipe 10: simple beef and vegetable shurpa

800 g beef on the bone
2 sweet peppers
2 carrots
4 medium potatoes
4 tomatoes
2 onions
greens, salt

Boil the beef broth, drain.

Trim the meat.

Peel the carrots, cut into thick slices, put in the broth, cook for 5 minutes,

Add whole peeled onions and potatoes (also whole).

5 minutes until cooked, add bell pepper, cut into large half rings, and tomatoes, cut into quarters, into the broth.

Put chopped boiled meat in the finished shurpa and sprinkle with herbs.

Beef shurpa is ready. Bon Appetit!

Shurpa is an oriental dish, which is a thick, hearty and aromatic soup. It is always prepared with meat and lots of vegetables. The traditional recipe includes lamb. But no less tasty and rich beef shurpa turns out.

To prepare this hearty soup according to the classic recipe, be sure to take 1 red bell pepper. As for spices, they are perfect for such a dish: bay leaf, dried dill and basil. In addition to the listed ingredients, you will also need: 700 g of meat, 2 pcs. tomato, onion and carrot, 4 potatoes, salt.

The meat is cut into large pieces and cooked over low heat for about 60 minutes. To make the broth stronger, it is best to add a couple of ribs in addition to the sirloin. When boiling the future soup, it is imperative to remove the foam from the surface.
All vegetables, cut into small pieces, as well as bay leaves and salt are placed in a saucepan with ready-made broth.
When the potatoes become soft, you can turn off the shurpa and leave it to infuse for another 15-20 minutes.

Treats are served with sour cream. You can also sprinkle it with chopped herbs.

Uzbek Beef Recipe

In Uzbekistan, the discussed soup is being prepared for the big holidays. Guests are treated to them and they try to surprise the family by adding new ingredients to the dish. But the basic recipe for shurpa from beef in Uzbek involves the use of the following products: 350 g each of beef ribs and meat, 3 pcs. carrots, green peppers, onions, 5 potatoes, 3-4 garlic prongs, 60 g of presoaked Uzbek peas, salt, curry, basil, cumin seeds, cilantro to taste.

The meat and ribs are thoroughly washed with water, and then poured with water and sent to medium heat. The broth is cooked for at least 60 minutes. It is best to salt it right away.
In about 10 min. until the meat is ready, well washed peas, chopped onions, carrots and potatoes are sent to the pan.
When the vegetables become soft, coarsely chopped peppers, garlic slices and seasonings mixed with each other are added to the broth.
All the ingredients together will cook for no more than 15 minutes.

Uzbek shurpa is usually served with cheese and garlic cakes.

You can cook them yourself or just buy them at the bakery.

The classic recipe for cooking on a fire

Any soup on a fire turns out to be especially tasty and rich. This also applies to shurpa. The finished dish has a light haze aroma and perfectly satisfies the hunger of hunters or families just having a rest in nature. For such a soup, you need to take: 1.5 kg. meat, 2 pcs. white onions, carrots, tomatoes, 1 kg. potatoes, salt, dry basil, granulated garlic, coriander, cumin, pepper mix.

A cauldron or a bucket of cold water is installed over a fire and large pieces of beef, previously peeled from films, are dropped into it.
While the meat is boiling, you need to coarsely chop all the vegetables. For example, onions can be chopped into half rings about 1 cm thick. This also applies to other ingredients. Potatoes can be left intact. 1 onion is set aside for later.
10 minutes after boiling, onions and carrots are sent to the cauldron. After another 10 minutes - potatoes.
When the meat is almost ready, mixed spices and salt are sent to the cauldron. At this stage, chopped tomatoes and the remaining onion, cut into small cubes, are added to the future soup.
The shurpa is fully cooked when the potatoes are tender.

To prevent the ingredients of the dish from burning, you need to carefully monitor the fire. He must constantly heat the bucket or cauldron from below, but at the same time not wrap his sides.

Beef shurpa in a slow cooker

The hostess will be able to make it easier for herself when preparing the discussed soup with the help of a multicooker. In this case, she does not have to constantly monitor the shurpa and stir it. Any multicooker will do. The main thing is that it has the "Frying" and "Quenching" modes. For the soup, you need to take the following ingredients: 700 g of meat on the bone, 2 pcs. onions, carrots, red bell pepper, tomatoes, 3-4 potatoes, bay leaf, a couple of garlic cloves, 3 tablespoons tomato paste, pilaf spices, salt.

The meat is washed, cut into large pieces, salted, sprinkled with pilaf spices and fried for 5-7 minutes in the "Fry" mode along with chopped onions.
Bell peppers and tomatoes are coarsely chopped and sent over the top of the beef.
The other ingredients are peeled potato sticks and garlic sliced into slices.
All products are filled with 2 liters. water.
The soup is cooked in the "Stew" mode for 60 minutes. When it is over, you need to add salt to the dish and put it on "Warm up" for another 15 minutes.

The soup is served fiery hot with sour cream. You can also add mayonnaise-garlic sauce to it.

Tatar beef shurpa

The Tatar-style recipe suggests making a really thick soup. It must contain a lot of meat and vegetables, but not enough water. In addition, corn flour (150 g) is added to this version of the shurpa. If it was not at hand, you can take a wheat one. The rest of the ingredients: 600 g of beef tenderloin, 100 g of pork fat, 6-7 potatoes, 3 pcs. white onions, a bunch of fresh herbs, salt, coriander and other spices to taste.

The meat is thoroughly washed, cleaned of tendons, veins and even the smallest films, and then cut into small pieces. Broth is cooked from it for 40 minutes over low heat. After about 30 minutes, you can add salt and selected spices.
Corn (or wheat) flour must be thoroughly sifted through a sieve or at least a fine colander. It is gradually added to the almost finished broth. It is important to constantly stir the liquid so that no lumps form in it.
The pork fat is melted in a skillet or in the microwave and added to the pot as well.
It remains to add chopped onions and potatoes to the future soup. When the latter is cooked, it will need to be lightly kneaded with a fork. The whole thing takes about 45 minutes to cook. Lastly, finely chopped greens are poured into the pan.

The finished shurpa turns out to be very greasy, thick and rich. This option definitely cannot be called dietary. But it can immediately become the first and second course at the same time.

Armenian cooking recipe

In general, the recipe for Armenian shurpa is similar to all the previous ones. But he has one main difference - meat and vegetables for the soup are pre-fried. This adds zest to the dish. You must use the following products: 600 g of meat, 2 pcs. carrots and onions, 6 potatoes, 3 tbsp. tomato paste, a mixture of ground peppers, salt.

After preliminary boiling, the meat is cut into pieces and fried in oil until golden brown. Chopped onions and carrots with tomato paste are sauteed in the same way.
All ingredients are transferred to a saucepan and filled with water. It remains to add small potato slices, salt and pepper to it.
All ingredients together need to be cooked for about 25 minutes.

Soup is served with fresh lavash or matnakash. You can add sour cream to it with a little tomato paste.

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

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

Classic beef shurpa recipe

Shurpa in Asian countries is both the first and the second dish at the same time. Pieces of meat and vegetables are removed from 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.;
bitter pepper -1 pc .;
greens - 1 bunch;
Salt, spices.

Preparation:

In this recipe, it is better to use ribs, pre-chopped into portions.
Cook the broth with carrots and onions until the meat is tender.
Strain it and discard the root vegetables.
Vegetables are placed in a saucepan based on the timing of their preparation.
First carrots, then potatoes. Add a bay leaf and a few black peppercorns.
Add the hot pepper pod and a few cloves of garlic to the saucepan.
Then comes the turn of bell peppers and tomatoes.
For a more intense broth color, add about half a glass of tomato juice to the soup. Season with salt and add cumin and coriander.
Lastly, put onions (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 sprinkle generously with chopped herbs.

The classic shurpa is ready, do not forget to serve lavash and invite everyone to the table!

A simple beef shurpa recipe

Even an inexperienced housewife can 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.;
1 sweet pepper;
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.;
1 sweet pepper;
greens - 1 bunch.
Salt, spices.

Preparation:

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 in advance.
Fry the onion in a skillet, when it is browned, put pieces of meat on it. Fry pieces of meat from all sides, until crusty and transfer to a saucepan with water.
In the broth, first put the bay leaf, carrots, chopped into large pieces and peas.
After about half an hour, add the pepper and potatoes, chopped into large pieces.
Remove the skin from the tomatoes and cut them into slices. Then send them to the pot.
When the potatoes are almost ready, add the spices and herbs.
The shurpa should stand under the lid so that all the ingredients come together.
When serving, you can decorate the Uzbek shurpa with herbs, 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 regular gas stove.

Ingredients:

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

Preparation:

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 wedges. Leave the potatoes whole or cut the large tubers in half.
Add tomato and spices to the meat and simmer for about half an hour.
Then add the potatoes and cover everything with water.
You should have a cross between a very thick soup and a thin stew.
When serving, sprinkle the shurpa with plenty of herbs. You can add green onions and minced garlic.

This recipe is distinguished by its 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.;
bitter pepper - 1 pc.;
greens - 1 bunch;
salt, spices.

Preparation:

For this method, the beef pulp should be pre-fried, and then cooked with bay leaves and root vegetables until soft.
While the meat is cooking, sauté onions, carrots and bell peppers in vegetable oil.
Add the tomato paste and after a few minutes, send everything to the pan.
The potato is cut into four pieces and added to the rest of the food.
Salt the shurpa and add bitter pepper and spices. You can put a few cloves of garlic.
The feeding method does not change. Add herbs and, if necessary, black pepper to the plates. Tear lavash with your hands into random pieces and invite everyone to have dinner.

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

Bon Appetit!