Composition / ingredients
Cooking method
1. In the evening, pour chickpeas into a bowl, pour cold water, leave to swell overnight.
2. My meat, put it in a cauldron, pour cold water, cook for 15 minutes.
3. Then add the swollen chickpeas and chili pepper pods to the cauldron (do not chop the pepper), cook the broth for an hour or even longer.
4. Peel the onion, cut it into half rings, put it in the soup, salt to taste, cook for another hour. During this time, the meat should become soft.
5. Peel potatoes and carrots, wash them. Carrots are cut into large circles, potatoes are cut into quarters. We put it in a cauldron with the rest of the ingredients.
6. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into large cubes, put in a cauldron 10 minutes after the potatoes.
7. Tomatoes are washed, cut into cubes. Peel the garlic, crush the cloves with the handle of a knife. Put the tomatoes and garlic in the soup 5 minutes before cooking.
8. My green onion, chop finely with a knife, add to the soup along with spices: cumin, red ground pepper and coriander.
That's it, the fragrant shurpa is ready!
Bon appetit!
Calorie content of the products possible in 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
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Zira - 112 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Chickpeas - 364 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground coriander - 25 kcal/100g
