Shurpa - soup originally from Uzbekistan

Uzbek soup - shurpa - very thick and rich. It is made from fried meat and vegetables, there are a lot of cooking technologies.

The common for all types of this dish is an increasedfat content, high spice content, addition of greens. Shurpa - soup, vegetables (carrots, potatoes) for which it is cut very large. Also in some recipes there is the addition of fruits (quinces, apples, plums, dried apricots).

How to make soup in Uzbek? Product selection

Well, if for this dish you havethe corresponding dishes are cauldron. Prepared in it shurpa (soup can be cooked on a stove or on an open fire) has a special taste. But just a wide saucepan with a thick bottom will do. Shurpa - soup, the mention of which is found in medieval books. We will try to reproduce the age-old traditions of the East in your kitchen. The choice of products must be approached responsibly. A good broth is obtained from the brisket and ribs.

Back (or loin) is also suitable. Also, traditional recipes talk about how important in shurpa is the interior fat (from the kidneys and the omentum). If you find it difficult to get such products, then the usual fat will do. Better, of course, lamb. It is necessary to take two kinds of onions - usual, burning, and more sweet, salad (it is also called purple Crimean onion). Salad can be replaced with lemon. You also need to buy carrots and turnips. All these vegetables should be taken in the same amount as meat. For four pieces you need to take the Bulgarian pepper, tomatoes, potatoes. One hot chili pepper. From the green, the coriander is optimal, and also the rayon. The main spices, which should be abundantly flavored shurpa (soup as a result has a characteristic very pleasant aroma), - coriander and zira (cumin). Take also good water - from chlorinated does not get a good broth, it will also be difficult to separate the foam that will be released during cooking.

Cooking process

Put the meat in cold water. After boiling, add a pinch of salt. Boiling should not be too violent, so the fire must be made moderate. It is necessary to add salt at the beginning of the broth preparation, then it will be much cleaner, and the foam will be fully collected. When the liquid clears and becomes clear, add the rings of chopped onions. It should be cooked for about thirty minutes. Now lay small pieces of lard, carrots (larger slanting slices). At the same time, it is necessary to put hot red pepper, coriander and ziru into the broth. Now the shurpa should be cooked exactly one hour. An important nuance is frequent stirring. Strong boiling can kill the scent of scurf, so from time to time it should be knocked down with a ladle. In an hour you should continue to lay the root crops - turnips, potatoes (you can put it entirely, in most cases cut in half). Put small tomatoes without cutting. And the large divide into four parts. Bulgarian peppers should be cut into half rings. At the end of the preparation shurpa should be tried and, if due to the presence of juice from tomatoes, it acquired an excessive acid, you need to add a little sugar.