Lamb shurpa in a cauldron on a fire

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook lamb shurpa in a cauldron? Prepare all the necessary ingredients for making shurpa. What is the best meat to take? The most delicious shurpa is made from lamb. Use meat on the bone for a richer broth and pulp. I took a medium sized lamb shoulder. It is best to use seasonal vegetables; they are brighter and richer in taste.

2. STEP 2

   

   Wash the cauldron and place it on a strong fire to warm up.

3. STEP 3

   

   At this time, rinse the meat well in clean water and cut into medium-sized pieces.

4. STEP 4

   

   Pour refined vegetable oil into a hot cauldron and heat it.

5. STEP 5

   

   Add the peeled small onion to the cauldron and fry it until golden brown. Using a slotted spoon, coat all edges of the cauldron with oil. Be careful not to get burned!

6. STEP 6

   

   Place the lamb in a cauldron and fry over a high fire for about 10 minutes. Next, pour water into the meat, bring everything to a boil, and then skim off the resulting foam. Cover the cauldron with a lid and cook the meat until almost done (it took me an hour and a half). Try to keep the fire under the cauldron medium so that the water does not boil away too much (the water should constantly “gurgle”, if this does not happen, then increase the fire).

7. STEP 7

   

   While the meat is cooking, it's time to prepare all the other ingredients. Peel the potatoes, onions, carrots and garlic. Wash vegetables and herbs thoroughly in clean water. Cut large potatoes into medium pieces, leave small ones whole.

8. STEP 8

   

   Chop the carrots into cubes, remove large bell peppers from seeds and stems, cut the fruits into feathers. Leave the small peppers whole.

9. STEP 9

   

   After the specified time has passed, check whether the lamb is ready in the cauldron. It should become soft, if the meat is still tough (and this happens if the ram was not young), then simmer the lamb for some more time on the fire. Also check to see if too much broth has boiled away during cooking. This time I had significantly less liquid, so I added a little boiling water to the cauldron. Place the potatoes in the shurpa. Make the fire under the cauldron maximum.

10. STEP 10

    

    Next, add carrots and bell peppers to the soup. Add salt to taste.

11. STEP 11

    

    Mix everything. After boiling, cook the vegetables for about 10 minutes.

12. STEP 12

    

    Chop the onion and garlic not very coarsely, prepare the cumin (the recipe also used Caucasian seasoning and a pinch of ground coriander).

13. STEP 13

    

    Cut the tomatoes into slices. If you wish, you can peel the tomatoes first; I usually don’t do this.

14. STEP 14

    

    Place onions, garlic, tomatoes and all seasonings in a cauldron.

15. STEP 15

    

    Mix everything carefully and cook until all ingredients are fully cooked.

16. STEP 16

    

    The final touches remain - add greens to the finished shurpa. Basil, cilantro, parsley and green onions go very well with soup. Chop the onion and parsley finely.

17. STEP 17

    

    Cilantro and basil have a bright taste; pieces of these herbs in soup are not always liked by everyone, and therefore I propose to deviate a little from the standard serving of these greens in first courses. Gather basil and cilantro into a bunch, tie them at the stems with clean thread (leave one edge of the thread long enough).

18. STEP 18

    

    Send a “bunch” of greenery to the cauldron, leaving one edge of the thread hanging from the cauldron.

19. STEP 19

    

    Using a slotted spoon, immerse the greens in the broth, cover the cauldron with a lid and leave for 5-7 minutes.

20. STEP 20

    

    Next, remove a bunch of greenery from the shurpa by pulling the long edge of the thread. As a result, there are no greens in the soup, but the stunning and appetizing aroma is present.

21. STEP 21

    

    Shurpa is ready! Remove the coals from under the cauldron and leave the soup to steep. The longer the shurpa sits, the tastier it will become. Before serving, offer each person to sprinkle chopped parsley and green onions on their plate. Pepper as desired.

Comments on the recipe

Julia

24.11.2023

4.6

Excellent nutritious lamb soup. Thank you. I’m sharing another recipe for lamb soup - buhler.

Irinyshka

24.11.2023

4.8

With the onset of autumn it has become noticeably colder, which means it’s time to sit and warm up by the fire, we decided to cook lamb shurpa in a cauldron over a fire :) Before this, I had the experience of cooking lamb shulum on the stove, where, unlike shurpa, this recipe did not contain so many different bright vegetables that now remind me of a wonderful summer 😉. For shurpa, my husband found me a small cauldron, and took over the entire process of regulating the fire. If you prepare this dish, get ready to be near the cauldron all the time, firstly, you need to constantly skim off the foam, and secondly, make sure that the broth does not boil too much and does not pour out 😉. In preparing the shurpa, everything was followed strictly according to the recipe, the only thing is that I did not I started adding bell pepper to the soup, since my husband doesn’t like it, but left it fresh as an appetizer for the dish. I served the soup with fresh herbs and homemade potato cakes. The shurpa turned out to be very rich and satisfying. I recommend that anyone who wants to spend time outdoors should definitely cook lamb according to this recipe!