Shurpa in a cauldron over a beef fire
Step-by-step preparation
STEP 1
How to cook beef shurpa in a cauldron over a fire? Prepare all the necessary products. What kind of meat is best to use? You can cook shurpa from lamb or beef. To make the broth rich, take the meat on the bone. I used 600 grams of beef pulp and 400 grams of ribs. Rinse the meat and dry with paper towels. Cut the beef into medium-sized portions (about the size of a child's fist). Rinse all vegetables in clean water.
STEP 2
Light a fire and set up a cauldron. Heat the cauldron well and pour in a small amount of vegetable oil. Drizzle the edges with hot oil using a slotted spoon. Proceed with extreme caution to avoid getting burned. Place the beef in the cauldron.
STEP 3
Fry the meat over a medium fire until all sides are browned. This will take 15 to 20 minutes.
STEP 4
At this time, chop the peeled onions into large cubes. Place the onion in an even layer in the cauldron (do not stir). Pour in a little water (literally 30-50 ml), cover with a lid and leave it like this for another 10-15 minutes. During this time, the onion will become soft, and the meat will be imbued with a wonderful aroma.
STEP 5
Peel the carrots and cut into slices, not very thin. Cut 2-3 tomatoes in half and grate on a coarse grater. Discard the tomato skins. Cut the peeled garlic cloves lengthwise into two to four pieces. Open the lid of the cauldron, add a little salt and cumin, mix everything. Add the garlic, pour in the tomatoes and arrange the carrots around the edges of the cauldron, as in the photo. Cover with a lid and leave for 5 minutes.
STEP 6
After the specified time, remove the lid and stir the contents of the cauldron. Add corn, cut into small pieces and hot pepper to taste, to the meat. Corn will give the broth a special sweetish taste. Substitute eggplant for corn if desired.
STEP 7
Cut the peeled potatoes into large pieces. Cut the remaining tomatoes into 4 parts. Chop the bell peppers into strips or semicircles. Send everything to the cauldron. At this stage, add your favorite spices and seasonings. I used dry basil, paprika and savory. Make the fire under the cauldron maximum.
STEP 8
Pour in clean water. How much liquid should I add? If you want a thick soup, add water so that it does not completely cover all the vegetables. If you want to get a more liquid version of shurpa, then pour 2-5 fingers of water on top of the food. Please note that the liquid will partially boil away during further cooking.
STEP 9
Mix everything.
STEP 10
After boiling, remove several logs from under the cauldron and simmer the shurpa under the lid until all the products are completely cooked. Leave a small gap for steam to escape. Maintain a small fire under the cauldron so that the broth does not gurgle intensely.
STEP 11
After 30 minutes, open the lid and taste for salt. Add salt if necessary.
STEP 12
The shurpa will be completely ready in about an hour and a half.
STEP 13
At the end of cooking, open the lid and leave the shurpa over the smoldering coals for 5-10 minutes. During this time, the thick soup will be saturated with the aromas of the fire. Sprinkle the finished dish with finely chopped herbs.
STEP 14
Place a tomato in each bowl and pour in the aromatic broth. Sprinkle with chopped cilantro or parsley. Use a slotted spoon to place the meat, corn and other vegetables onto a wide flat dish. Sprinkle with allspice and herbs. Serve it up!
STEP 15
Shurpa can also be offered in the form of a thick soup.
STEP 16
Incredibly tasty, satisfying and amazingly appetizing!
Comments on the recipe
Similar Recipes
- Classic solyanka with potatoes, sausage and cucumbersRich, aromatic, bright - for a delicious lunch!
- 2 hr
- 8 Servings
- 392 Kcal
- 995
- Classic pepper lecho is finger licking goodVery fast, very tasty and simple, from ordinary products!
- 50 mins
- 16 Servings
- 62 Kcal
- 586
- Classic sorrel soup with eggSimple, satisfying, healthy, for adults and children!
- 50 mins
- 6 Servings
- 308 Kcal
- 422
- Classic pepper lecho is finger licking goodVery fast, very tasty and simple, from ordinary products!
- 50 mins
- 16 Servings
- 62 Kcal
- 586
- Crumbly pilaf with chicken in a pan on the stoveDelicious crumbly pilaf without a cauldron? Really and quickly!
- 1 hr
- 6 Servings
- 576 Kcal
- 421
- Crumbly pilaf with pork in a frying panDelicious, satisfying, aromatic and easy to prepare!
- 1 hr
- 6 Servings
- 507 Kcal
- 225
- Chicken Shurpa soupLight, but satisfying and rich - eaten clean!
- 1 hr 30 mins
- 6 Servings
- 315 Kcal
- 145
- Beef Shurpa soup with potatoesBe sure to feed your beloved man a hearty meat soup, he will appreciate it
- 1 hr
- 6 Servings
- 420 Kcal
- 99
- Lamb shurpa soupQuite fatty, but very tasty and satisfying oriental soup!
- 3 hr 10 mins
- 15 Servings
- 90 Kcal
- 97