Composition / ingredients
Cooking method
1. Wash the lamb, cut into portions (coarsely), fry until browned.
2. Peel the onion and carrot, rinse with cold water, cut into half rings.
3. Tomatoes are also washed and cut into thin slices.
4. Peel the potatoes, cut them into 2 parts (potatoes are cut much larger on a shurpa than on a regular soup).
5. In a thick-walled saucepan (or cauldron), we put all the prepared ingredients in layers:
- the main thing is that the meat is the first layer - we salt it, season it with pepper, cumin, coriander (use half of salt and spices);
- next layer of onions and carrots;
- then tomatoes and potatoes;
- garlic is peeled and squeezed through a press onto the top layer of vegetables;
- at the end, repeat the set of spices (pepper, cumin, coriander) and salt, fill with water.
6. Put the pan on the fire, bring it to a boil, then turn down the heat and cook the shurpa for an hour.
7. 5 minutes before the end, pour finely chopped greens.
Serve the fragrant shurpa on the table hot. Please your family and friends!
The caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Zira - 112 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Ground coriander - 25 kcal/100g
