Uzbek fried shurpa

five

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Medium dish
    • 0.0.3 161.2kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  161.2kcal

• Rating
  

  5 out of 5

• Recipe

Shurpa is a meat soup, very fatty and very tasty. Exists many methods of cooking homemade shurpa. One of them is in preliminary roasting of meat, which allows you to seal the juice, making the taste of meat more saturated.

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Ingredients

0/14 ingredients

• Beef – 300 g
• Lamb – 250 g
• Vegetable oil – 4 tbsp.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Potato – 3 pcs.
• Bulgarian pepper – 1 pc.
• Chickpea – 250 g
• Tomato – 2 pcs.
• Garlic – 2 cloves
• Cumin – 1 tsp.
• Capsicum -1 pcs
• Allspice – 3 amount
• Greens – 1⁄4 bunch

5 из 5 1 2 ч2 ч 161.2

Great job

Bon appetit, I hope you had fun with us!

Steps

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1. Soak the chickpeas at night, so as not to waste time waiting.
2. Cut the lamb into slices, having previously cut off the fat from it. Beef cut into slices of the same size. Chop the meat with the bones smaller.
3. Cut the potatoes into large pieces.
4. Just chop the remaining vegetables.
5. In a heated cauldron, throw chopped mutton fat and drown him. Remove the remaining fat with a slotted spoon. Pour in oil and fry on mixture pieces of meat until crust. Add salt.
6. Put onion with cumin and allspice crushed in a cauldron chopped garlic with a pestle. Hot pepper pods can be added. (but it depends entirely on your love of spicy) Fry until onion rosy.
7. Then pour carrot, tomato and bell pepper. Fry about 5 minutes until soft carrots.
8. Add water and washed chickpeas. Simmer until chickpea readiness.
9. Dip the potatoes in the shurpa and boil until cooked.
10. When serving, shurpa is sprinkled with herbs. Hot peppers if you have it put it whole, you need to remove it. Serve with tandoor tortillas.

Keywords:

• soup
• shurpa