Shurpa in a cauldron over a beef fire

Step-by-step preparation

Cooking time: 2 hr

1. 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.

2. 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.

3. STEP 3

   

   Fry the meat over a medium fire until all sides are browned. This will take 15 to 20 minutes.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. STEP 9

   

   Mix everything.

10. 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.

11. STEP 11

    

    After 30 minutes, open the lid and taste for salt. Add salt if necessary.

12. STEP 12

    

    The shurpa will be completely ready in about an hour and a half.

13. 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.

14. 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!

15. STEP 15

    

    Shurpa can also be offered in the form of a thick soup.

16. STEP 16

    

    Incredibly tasty, satisfying and amazingly appetizing!

Comments on the recipe

lucky

25.08.2023

4.9

What can I say? I am delighted! There is also a version of beef shurpa.

Skazka

25.08.2023

4.5

Very tasty shurpa soup, and even tastier not with beef, but with lamb. And on a fire in a cauldron you’ll swallow your tongue!

Ksyunya•♫•

25.08.2023

5

Thanks for the recipe. Everyone eats this smokey shurpa, even small children, because... it is very tasty, aromatic and healthy! I didn't have corn on hand, so I cooked without it. And there were fewer tomatoes, but the final stage for me is this: stewing the stick in a cauldron! It gives beef shurpa an even more piquant aroma of ash and smoke :), by the way, I do the same with other soups over a fire in a cauldron.