How to cook Uzbek beef shurpa. Beef shurpa - the best recipes. How to properly and tasty cook beef shurpa. Homemade lamb shurpa recipe

10.03.2024 Diets

Wash the beef brisket thoroughly and cut into 2-3 pieces.

Pour in 2.5 liters of purified water and cook.

When the water in the pan boils, carefully skim off all the foam. Add onion and carrots to the broth. Cover the pan with a lid and cook the meat broth over the lowest heat possible, avoiding a strong boil, so that the broth turns out clear. Cook until meat is done, about 1 hour or longer.

I suggest frying the whole red bell pepper or baking it, this will give our soup an additional flavor. If you don't like roasted peppers or don't want to bother with them, add raw peppers to the soup. To fry peppers in a frying pan: pour a little oil into the pan, place the peppers, greased with oil on all sides. Cover with a lid and place on low heat.

The pepper will begin to fry; it must be periodically turned on all sides, carefully so as not to pierce it.

When the peppers are fried, place them in a clean plastic bag and seal them. Leave until cool.

Then peel and seed the pepper. Peel the tomatoes as well.

When the broth is cooked, the meat becomes soft, remove it and separate it from the bones. Strain the broth, return the meat and chopped boiled carrots to the broth (the onion can be thrown out). Bring to a boil, add salt and potatoes.

Add spices to the soup. Cook until the potatoes are fully cooked.

Delicious and aromatic beef soup "Shurpa" is ready.

Bon appetit, make your loved ones happy!

And for other first courses, we prepare classic shurpa with beef and vegetables. A rich, thick broth, an enveloping tempting aroma and excellent taste are the main characteristics of this hearty oriental soup.

For a richer and more substantial shurpa, beef can be replaced with lamb. The vegetable “mix” and set of spices can also be easily adjusted. This step-by-step shurpa recipe offers a basic technology that allows for variations.

Ingredients for a three-liter saucepan:

beef - 500 g;
potatoes - 2-3 pcs.;
onion - 1 large;
carrots - 1 pc.;
bell pepper - 1 pc.;
fresh tomatoes - 2 pcs.;
tomato paste - 1-2 tbsp. spoons;
garlic - 2-3 cloves;
vegetable oil - 2-3 tbsp. spoons;
spices - to taste;
greens - a bunch;
chili pepper - optional and to taste.

Classic beef shurpa step by step recipe

To prepare shurpa, choose a thick-bottomed pan or cauldron. Cover the bottom of the container with a thin layer of vegetable oil and heat it up. After peeling off the husks, chop a large onion into small cubes. Fry over medium heat until light golden brown. Make sure that the onion slices do not burn.
At the same time, cut the pre-washed and dried beef into medium-sized pieces. Add the meat to the fried onions and mix. We wait for the meat juice released by the beef to evaporate.
In the meantime, wash all the vegetables, peel the potato tubers and carrots. Cut the sweet pepper into small cubes, removing seeds and internal membranes. Three large carrots or chop into short pieces. Cut the potatoes into cubes of the same size that are standard for soup.
In tomatoes, we remove the places where the stalks grow, and then cut the juicy fruits into small pieces. To prepare shurpa, we give preference to ripe and “meaty” tomatoes.
When all the meat moisture has evaporated and the pieces of beef begin to fry, add carrot shavings into the pan. Fry everything together for a couple of minutes. If desired, add spices/herbs (cumin, dried basil, coriander, etc.).
Add chopped sweet pepper to the carrot-meat mixture.
Next are the tomato pieces. To enhance the taste, add 1-2 tablespoons of canned pasta. In addition to the vegetable set listed in the recipe, if you wish, you can add diced green radish to the pan - it will give the dish an additional flavor “tint” in the form of a light and pleasant bitterness.
Pour in boiling water (the liquid should completely cover the contents of the pan). Simmer the mixture of meat and vegetables over low heat, covered, for about 40 minutes or a little longer (until the beef is softened). Cooking time depends on the “age” of the meat.
Add potatoes to the already prepared meat.
Fill the pan to the top with boiling water, cook the shurpa at low bubbling for about 10-15 minutes (until the potato pieces are ready). Towards the end of cooking, add salt to the first dish, add “scorching” chili if desired and to taste, and squeeze the garlic cloves through a press.
After letting it brew for at least 10-15 minutes, pour the finished shurpa into plates, generously add herbs and start the meal.

Beef shurpa is ready! Bon appetit!

Shurpa is a traditional oriental dish, which is a thick soup with a small amount of broth. It is prepared according to the classic recipe from lamb, preferably from ribs. I would like to invite you to prepare shurpa using a beef recipe adapted to our conditions. I am sure you will like this dish and you will cook it more than once.

Wash the beef pulp and cut into large pieces.

Peel the potatoes, cut into large cubes.

Cut the onion into quarter rings, carrots and bell peppers into medium-sized slices.

Heat vegetable or olive oil in a frying pan and fry carrots, onions and peppers for 5 minutes.

Add meat to the pan, stir-fry for about 5-7 minutes.

Add 3 tablespoons of tomato paste to the vegetables and meat, stir and fry for another 5 minutes over medium heat. During frying, stir the ingredients 2-3 times.

Place the fried meat and vegetables in a saucepan, fill with water or meat broth, 4-5 centimeters above the grounds. Place on the fire and bring it all to a boil.

When the contents of the pan boil, add potatoes, salt, ground black pepper, allspice, bay leaf and cumin. Reduce heat, cover halfway and leave to simmer for 40-60 minutes.

Pour the finished shurpa with beef into plates and serve with black bread.

Bon appetit!

If you don’t want to cook shurpa, then be sure to try it - an unusually tasty and aromatic dish.

The most common soup is prepared from lamb, but shurpa from beef, chicken and fish is also popular. Today I will tell you how to cook a very tasty beef shurpa. The good thing about the recipe is that the soup turns out to be less fatty (than lamb), it is thick, rich, tasty and warming, especially if you don’t skimp on the red pepper.

Products for shurpa: meat, vegetables, spices

Shurpa is a rich soup, so the best cut of meat to cook would be loin (back), brisket or ribs. The bones will give a special taste, the broth will be strong and rich, so there is no need to separate the meat from the bones.

As for vegetables, we will add onions, carrots, potatoes, bell peppers and tomatoes to the soup. You will need a lot of onions, almost the same weight as meat, it will give a special sweetish taste and aroma to our soup. The amount of carrots and potatoes can be varied at your discretion, the main thing is to cut the vegetables coarsely, they should remain whole and not boil over. It is advisable to take bell peppers of different colors (yellow and red), fleshy and juicy. To make the shurpa with a smoky aroma, it is advisable to bake or roast the peppers in a frying pan. In the winter season, you can use frozen vegetables; the taste of the soup will not be affected. Fresh tomatoes will do; if you don’t have them, use good tomato paste.

In addition to vegetables, you can add chickpeas, lentils or mung beans to shurpa. Some recipes add homemade noodles, cereals, and corn. Although you can do without the listed additives, it will still turn out very tasty!

The taste of a dish largely depends on spices and herbs. Be sure to use coriander, cumin, black and hot pepper. You can assemble a set of spices yourself or buy a ready-made one (sold in spice shops). And don’t skimp on greens; cilantro, parsley, dill, green onions and basil will do.

Features of preparing kovurma

According to the method of preparation in modern cooking, two types of shurpa are distinguished: kainatma - prepared in broth from raw meat, kovurma - from fried meat and vegetables.

In a step-by-step recipe, I will describe in detail how to prepare kovurma-shurpa. Beef and vegetables will need to be fried in a cauldron, then pour boiling water and simmer under the lid until fully cooked. By frying, the taste of the dish will be more rich and “meaty”.

Total cooking time: 110 minutes
Cooking time: 90 minutes
Yield: 6-8 servings

Ingredients

beef (ribs) – 800 g
onions - 5 pcs. large
refined vegetable oil – 100 ml
carrots – 1 pc.
bell pepper – 2 pcs.
tomatoes – 300 g
tomato paste – 2 tbsp. l.
vegetable oil – 5-6 tbsp. l.
potatoes – 400 g
garlic - 4 teeth.
hot pepper - to taste
bay leaf – 2 pcs.
salt - to taste
set of spices for shurpa – 2 tbsp. l.
cilantro, parsley, dill – 1 bunch
water – approximately 2.5 l

Preparation

When preparing shurpa, stable temperature conditions are of great importance, so choose cast iron cookware with thick walls and bottom - ideally a cauldron or a duck pot (enamel-coated pans are not suitable). Pour refined vegetable oil into a cauldron and heat it over maximum heat. We wash the beef, pat dry and cut into pieces along the ribs. The meat must be dry, then a firm crust will form on its surface when frying. Place the pieces into the hot meat and fry for 10 minutes, stirring with a spatula.

When the meat is fried, turn the heat down and add chopped onions into half rings into the cauldron. Don’t skimp on onions, there should be a lot of it, about the same amount as beef.

Stir and cover the cauldron with a lid, continue cooking for another 10 minutes - during this time the onion will “settle” and release a lot of juice. As a result, the meat will boil in its own liquid, mixed with butter and softened onion pulp.

Meanwhile, prepare bell peppers - preferably in different colors, for a beautiful contrast. To make the shurpa with a smoky aroma, I recommend calcining the pepper in a dry frying pan or in the oven. After this treatment, it is easy to clean, and most importantly, it adds the aroma of a fire to the soup.

We clean and coarsely chop one carrot and send it to the meat. Next we put the tomatoes, cut into 4-6 parts depending on the size. Add a couple of tablespoons of good tomato paste. Stir, cover tightly with a lid again and simmer for 10 minutes. As a result, the vegetables in the cauldron will give even more of their own juice.

Pour boiling water over the meat and vegetables - the liquid should cover the contents by about 3-4 centimeters. Add salt to taste, as well as a set of spices for shurpa: ground sweet paprika, hot pepper, ground coriander, cumin, dried vegetables (onions, garlic, tomatoes, parsnip root), dried dill, basil, bay leaf. You can safely adjust the amount of spices to taste.

Cover tightly with a lid and simmer over low heat until the potatoes are soft - about 40-50 minutes. When ready, remove the shurpa from the heat and add a head of chopped garlic, let the soup brew under the lid for 15-20 minutes.

The shurpa should turn out rich, very thick and spicy, smelling deliciously of paprika and spices, and an appetizing red-brown color. The potatoes should remain intact, but the tomatoes, on the contrary, should completely disintegrate. Shurpa is served in deep plates with chopped herbs and lavash.

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

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

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

Wash and cut the beef into large pieces. Place the pieces of beef in a saucepan and fill with cold water and place on the stove. Skim the foam from the meat. Close the lid and cook for 1.5 hours over low heat.

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

Grate the tomatoes and add them to the soup to cook.

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

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 taste and aroma. In addition, instead of regular water, you can use pre-cooked vegetable broth to cook meat broth.

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

Additionally:

50 ml tomato paste;
25 ml 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.

Remove the skin from the carrots and cut into large cubes.

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

Wash the meat thoroughly, remove excess fat and tendons.

After that, cut it into fairly large portions.

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

Cut the garlic into slices or grind in a blender.

Place the meat in a saucepan and add boiled water.

Place the pan over high heat and bring the liquid to a boil.

Using a slotted spoon, skim off any foam that appears, then reduce the heat to medium-low.

Cook the broth until the meat can be easily pierced with a knife.

After this, remove it from the heat and strain through a fine sieve. Let the meat cool slightly, then return it to the strained broth. Place the pan back on the stove and bring the soup to a low simmer.

Add the potatoes and let them cook until tender.

Pour sunflower oil into a frying pan, add prepared onions.

Place the pan over medium heat for about three minutes.

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

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

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

Simmer the roast a little more, pour in the tomato paste and mix the mass thoroughly.

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

Immediately after this, pour the prepared roast 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.

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

After turning off the stove, let the soup brew a little. That's all, your amazingly tasty 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.
Onions - 2 pcs.
Tomatoes - 3 pcs.
Bell 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 teeth
Spices (cumin, coriander, chili pepper) to taste

First you need to cook the broth because this is the longest stage of our preparation. Pour water over the meat on the bones and let it cook. After you have skimmed off all the foam and the broth has boiled, reduce to low (so that it barely simmers) and cook for about three hours.

During this time, the meat will be well cooked 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 the cutting is done in large pieces; some vegetables can be added whole.

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

After boiling for five minutes, add the pepper, cut into large cubes, into the broth. Once the soup returns to a boil, reduce the heat until the simmer is low—barely noticeable.

When the vegetables are almost ready, after about forty minutes, add the tomatoes cut into slices into the pan. Salt, add cumin, about a teaspoon. Boil everything at moderate boil for 10 – 15 minutes.

At the last stage, add chopped garlic and herbs, bay leaf, ground black pepper and other spices. Simmer for five minutes, and leave to brew for another 10 to 15 minutes on the stove turned off. The dish is ready, bon appetit!

When serving, sprinkle with additional 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 zucchini
2 carrots
1 sweet pepper
1 medium onion
8-10 medium tomatoes
2 cloves garlic
greens: dill, parsley, cilantro
vegetable oil 50 grams
ground black pepper
bay leaf 2 pieces

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

While the meat is fried, peel and coarsely chop the onion, pepper, and carrots. Under no circumstances should you grate carrots. Cut the carrots into large oblong pieces. Let's prepare our tomatoes. We put the tomatoes in boiling water and then remove the skin from them. We cut our tomatoes into four parts, freeing them from their “butts”. When our meat is fried, add coarsely chopped onion.

Add the prepared sweet pepper, cut into large pieces. I took a large, red, “meaty” pepper. If you bought pepper at 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 have been pollinated. Such pepper will be bitter, I have encountered this more than once. Don’t be afraid that the pepper is coarsely chopped; it will still boil during the cooking process.

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

Add our tomatoes without skins and “butts”, cut into four parts. The skin will come off the tomato and curl into tubes if we don’t remove it. Fill it all with water and continue preparing our beef shurpa. I didn't add a lot of water, only 1.5 liters. My cauldron is not big, only 5 liters, but I have a lot of food prepared.

We cook our shurpa for another 20 - 30 minutes. You can even cook until the carrots are ready, they take the longest to cook for us. In the meantime, our shurpa is cooking, 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 with the skin.

When our carrots are almost ready, salt our shurpa and add chopped zucchini. I added 1.5 teaspoons of salt. This was enough for me, but my wife added some more to her plate.

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

Add our prepared potatoes. We add potatoes only when all our vegetables have already been cooked. While our potatoes are cooking, prepare the greens. Shurpa without greens is not shurpa, so we take a small bunch of dill, a small bunch of parsley and a sprig of basil. Wash it all well and cut it into pieces. Next, 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, as you like. Greens can also be added fresh to a plate with shurpa. This is who likes it.

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

Recipe 5, classic: beef shurpa soup

Classic shurpa is a thick, rich soup, which is prepared mainly with meat, a lot of vegetables, herbs and spices. Shurpa is a fairly fatty soup, but beef is also welcome. In addition to meat, shurpa is even cooked from fish, well, this is a completely different option. Also, fruits are sometimes used to cook shurpa - apples, quinces or plums; these fruits perfectly complement the soup and give it a special piquancy. Greens are added to the shurpa according 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 very tasty soup for lunch - shurpa.

Water 1.2 l
Beef 600 g
Sweet green pepper 180 g
Potatoes 360 g
Carrots 100 g
Onion 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

First, put a pot of water on the stove and 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. At the same time, place a frying pan on the stove and heat it with vegetable oil. Place the prepared ingredients into the pan and fry for five minutes.

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

Next add the sweet pepper cut into pieces into the frying pan. Pepper can be taken in different colors - as desired. You can also add a little chili pepper; this option will be preferable for spicy lovers.

Place the fried vegetables and meat into a saucepan.

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

Next add chopped tomatoes and tomato paste.

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

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

Very tasty and aromatic. Bon appetit!

Recipe 6, simple: how to cook beef shurpa

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

Vegetables are cut very large and cooked together with meat, which is very convenient, since it does not require special attention from the housewife, despite the length of cooking. So watch carefully how beef shurpa is prepared; the recipe with photos 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 pan. Add the coarsely chopped onion and fry until translucent for 5-6 minutes.

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

Place the meat in the sautéed onion and quickly fry until it is lightly crusted.

Now add carrots cut into large cubes and fry them together with beef and onions.

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

Place whole cherry tomatoes into the soup. You can use regular tomatoes, cut them into 2-4 parts.

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

Bring to a boil, close tightly, and turn the heat to minimum. 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 herbs.

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

Serve hot, season with freshly ground black pepper. I hope you liked my recipe with photos of homemade beef shurpa and you will prepare it for your family.

Recipe 7: Rich beef shurpa (step by step)

Today we have not quite ordinary shurpa, but with pre-fried vegetables and meat, and it turns out more rich and tasty. So, I present: beef shurpa, a step-by-step recipe with photos at home is attached. It is advisable to cook this dish in a cauldron or thick-walled container so that it does not burn.

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

Wash the meat well to avoid any small bones and dry it.

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

Peel the onion, cut into pieces or half rings, as you like. Place it to fry with the meat.

Prepare the carrots (peel and wash), cut one and a half carrots into large pieces, grate the remaining half. Add carrots to the onions when they turn golden. Don't forget to stir constantly.

Prepare the potatoes by cutting them into halves. Add to roast and continue cooking.

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

Wash the tomatoes, cut into pieces, and add to the rest of the vegetables. Add spices, salt, stir.

When the roast is well fried, add cold water.

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

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

Recipe 8: Uzbek-style veal shurpa (with photo)

We offer a restrained 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.
onions 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 (jeera) 1 chip.
salt to taste
dill 2 tbsp.
parsley 2 tbsp.
tomato 2 pcs.
ground black pepper to taste
water 500 ml

Chop the carrots coarsely into circles or semi-circles and add them to the pan. Pour in hot water and add 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, but it simply cannot turn out tasteless. But you will need a kilogram of good meat and high-quality fresh vegetables, as well as more herbs and spices: dill, parsley, cilantro, black and red pepper or paprika.

Beef shurpa recipe for cooking in a cauldron or in a slow cooker.

1 kg of beef or lamb;
1 onion, diced;
2 cups chopped carrots;
1 bell pepper, diced;
2 cups chopped tomatoes (without peel);
8 small potatoes;
½ bunch of fresh chopped parsley;
5 cloves of garlic;
1 teaspoon paprika;
1 tbsp. spoon of black pepper;
salt - to taste;
oil for frying.

Prepare all the ingredients for the recipe. Wash a piece of meat (it is better to take lean beef with bones, ideally ribs with meat). Pat the meat dry with napkins and cut into cubes approximately 3x4 cm. Peel and cut the vegetables as you are used to. I cut onions into cubes, carrots into rings, tomatoes (I use cherry ones) in half, potatoes (I use young ones) - I don’t peel them, I just wash them well with a brush.

Add a little oil to a preheated pan and fry the onion until golden brown.

In a multicooker, use the “Frying” (“Baking”) mode for 30 minutes.

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

Add 3 quarts of water to the saucepan and simmer the soup over low heat for at least 60 minutes. Next, add carrots, tomatoes and bell peppers, stir and continue cooking on low for about 20 minutes.

As for cooking in a multicooker, switch to the “Stew” mode and continue in this program until the end of cooking. Time is the same. Add hot water to the multi-pan.