Homemade beef shurpa soup - 4 cooking recipes

A dish called shurpa is loved by many peoples in different parts of the world. It is prepared with pleasure by Tajiks, Azerbaijanis, Kyrgyz, Turkmens, Kazakhs, Tatars, Chuvashs, Uighurs, Turks, Uzbeks, Moldovans, Bashkirs, Greeks, Bulgarians, Lebanese, Iraqis, Chechens, Dagestanis, Circassians, Sudanese, Libyans. But they do it very differently, so much so that few people recognize their dishes as the same dish (essentially).

Shurpa is cooked directly from beef in places where pork is not eaten and is rarely prepared from lamb. It is actually a thick soup, but it is often served as a main course. Another distinctive feature is that it is high in calories. Classic beef shurpa contains a lot of fat, because it is present as a mandatory component in the list of ingredients. Moreover, this is animal fat, often fat tail fat. There should be a thick, greasy film on the surface of real shurpa.

In addition to meat, vegetables such as potatoes, carrots, and onions are added to shurpa. Moreover, all of them are usually cut larger than for all other soups. When served in a portioned plate, most of it is occupied by meat and vegetables, and a little broth is poured. And you should definitely eat shurpa hot.

In its modern form, beef shurpa can be prepared not only with the listed products. It can contain fresh herbs, tomatoes, bell peppers, hot capsicums and various sets of spices. Moreover, some of the vegetables are put into the soup raw, and the other part is fried in a pan or baked in the oven.

Shurpa is usually cooked in a cauldron or saucepan. Quite tasty beef shurpa is made in a slow cooker.