Pork shurpa in a cauldron over a fire

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook pork shurpa in a cauldron over a fire? Prepare all the necessary products according to the list. If you have frozen meat, you should first defrost it. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe. To make the finished dish bright and appetizing, use bell peppers of different colors.

2. STEP 2

   

   Rinse the pork and dry with napkins. Cut the meat into medium-sized pieces.

3. STEP 3

   

   Light a fire and set up a cauldron. Pour in the oil and heat it well. You can choose the right oil by reading the article at the link at the end of the recipe. Place the pork in the cauldron. To make the shurpa rich and rich, I added a few pork ribs to the pulp. Fry, stirring, until golden brown. Pour in a little water so that it lightly covers the meat. Make the heat moderate, cover the cauldron with a lid and simmer for about 1 hour.

4. STEP 4

   

   After a while, open the lid and check if there is enough liquid in the cauldron. If necessary, add a little water. At this stage I added a pinch of dried onion.

5. STEP 5

   

   Prepare all vegetables. Peel potatoes, carrots, onions and garlic. Cut the bell peppers into two parts and remove the core and seeds. Rinse vegetables and herbs.

6. STEP 6

   

   Cut the potatoes into large pieces, and the carrots into large cubes.

7. STEP 7

   

   Place the potatoes and carrots into the cauldron.

8. STEP 8

   

   Fill the cauldron almost to the top with water. Turn up the heat so everything comes to a boil. Next, cook the shurpa over a moderate flame for about 20-30 minutes.

9. STEP 9

   

   At this time, chop the onions, bell peppers and tomatoes coarsely. Cut the garlic cloves into 2-4 parts.

10. STEP 10

    

    When the potatoes are ready, add the remaining ingredients to the cauldron. Add salt to taste.

11. STEP 11

    

    Add greens and ground pepper to the shurpa.

12. STEP 12

    

    Mix everything and after boiling, simmer for another 15-20 minutes. Leave the cauldron over the smoldering coals to brew for a while.

13. STEP 13

    

    Done, ready to serve! Offer everyone a plate of ground black or allspice, as well as fresh, finely chopped herbs.

Comments on the recipe

Silvia

24.10.2023

4.5

Shurpa soup is prepared not only with pork, but also with chicken or beef.

enlik

24.10.2023

5

I love cooking outdoors! This food turns out to be especially tasty. This time, to pamper the family, I chose a recipe for pork shurpa in a cauldron over a fire. It turned out simply incomparable, with such a rich taste, thick. I'm delighted, as is everyone else in the family. Thank you so much for the recipe! I will cook it again and again