Shurpa in Uzbek

A hearty and wonderfully delicious dish will please everyone! There are a great many culinary recipes of shurpa. After all, shurpa is soup. The food in the East is dense, fragrant, although the same set of products with slight variations is often used. The difference is only in the preparation. Each region of Uzbekistan has its own recipes. In Tashkent, they prefer to cook soups on toast. And now we are going to prepare a real Uzbek shurpa. For this dish we need a cauldron. If there is no cauldron, then you can replace it with a cast-iron duckling.

UO-Shu

Recipe author

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Composition / ingredients

Servings:

Beef

500

Onion (medium)

Carrots

300

Vegetable oil

0.33

Potatoes (average)

Tomatoes

Tomato paste

Spices dry (grain, coriander grains)

to taste

Greenery (onion, dill, parsley)

to taste

Salt

to taste

Pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 21 % 4 g

Carbohydrates 47 % 9 g

97 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h

Step 1:
Products for shurpa.
Step 2:
Cut the onion into half rings. Pour out the oil and heat it up until smoke appears. Then we throw the onion, cut into thin half rings. Here you need to watch very carefully so that the onion does not burn.
Step 3:
Cut the meat into cubes. Lightly salt it, pepper it and add spices.
Step 4:
As soon as the onion is fried, put the diced meat, about a centimeter by a centimeter.
Step 5:
While the meat is being fried, cut the carrots into strips.
Step 6:
The meat should be browned to a dark color. Then we throw the carrots in there, constantly stirring the roast
Step 7:
As soon as all the liquid has evaporated, pour water almost to the top and leave to cook until the meat is ready. We got a dark fried broth.
Step 8:
Cut potatoes into cubes. We put the potatoes. If the potatoes are large, then they need to be cut, and small ones can be put whole. We bring the potatoes to readiness.
Step 9:
Meanwhile, grate the tomatoes on a coarse grater. If you put the tomatoes right away, the potatoes will remain tough. It's good when tomatoes are red and ripe, but there were no such at hand: our tomatoes are pale.
Step 10:
In this case, you can add a spoonful of tomato. Bring it to a boil again and the shurpa is ready. Serve to the table preferably with sour cream or sour milk, sprinkled with finely chopped herbs.