How to cook lamb shuffer soup. How to cook shurp at home

Shurpa from lamb, classic recipe with photos at home

Shurpa from lamb - delicious meat soup With vegetables on a fatty, bullee bullee. His name comes from the Arab "Shorby" or Turkic "Chorba", that is, soup. Shurpa is one of the most common dishes at the Muslim East. A little later, the recipe moved to the Central Asian cuisine, the Balkans and Moldova. it thick soup with large numbers fresh vegetableswhich are minimal heat treatment. Avicenna also recommended that there is a shurp as a medicine from many ailments. To this day, in Uzbekistan, with a cold, the shurta is treated, adding various spices, spices and greens to it. The use of soup is explained by concentrated hot meat Navar with vegetables.
What is not the recipes shurts from lamb! This soup is prepared in the furnaces, on the fire, in the oven. But the Eastern classic shuffer differs from any other meat soup with the same lamb or beef? Firstly, all ingredients for shuffles are cut very large. Secondly, the broth is brewed on pre-frozen oily meat, so the soup is very calorie. Thirdly, the soup is necessarily screened (in one of the transfers "shurpa" means "acid"). Classic recipe It provides for the presence of fresh tomatoes, but sometimes fruits are used like quince or plums. In addition, various spices on an amateur can be added to the shurpa: Zira, Keight or Koreandr, red pepper, etc. But you should not mix several spices at once, so as not to score the taste of lamb and vegetables. To enhance medicinal properties added hot pepper, Only not cut it, but put in the broth entirely during cooking, and then remove.

Maranina is perhaps the most favorite meat of all Muslims. This meat is very useful, environmentally friendly, fragrant and tasty. But there are options with beef meat (the recipe shurts from beef we will look at a little later), and even with meat poultry (for example, ducks). Meat is used on the bone. The bone will make the broth more appropriate, but it is more pleasant to feel meat without bones. In general, the preparation of shurps is a creative process. We will prepare soup on a simple classic recipe - with lamb and large chopped vegetables. At home, shurpa is preparing about 1-1.5 hours. This dish is boiled on large company or family. I offer you a recipe with a photo for the convenience and pleasure of viewing.

Ingredients (for pans with a capacity of 3 l.):

700 g of mutton on the bone;
0.5 kg of potatoes;
1 large bulgarian pepper;
1 major bulb;
2-3 medium tomatoes;
1 tbsp. tomato paste;
greens of dill or parsley;
3 cloves of garlic;
2 laurel sheets;
salt, pepper to taste;
bariums Kurdnya fat or some vegetable oil for frying;
2 liters water;
red pepper (optional).

Recipe shurts from lamb at home

1. We start our step-by-step recipe from lamb. We rinse meat on the bone and rinse the excess moisture with napkins. It is better to borrow leg, but the ribs, neck or sneaker fit. For soup, pieces of meat are taken, which contain a lot of connective tissue. In the recipe for Uzbeks, lamb is used, but if there is no, the beef meat is quite suitable.

2. Fry meat pieces in a saucepan (a saucepan or a saucepan with a special anti-stick coating, but not enamelled) on vegetable oil to a slightly shredded crust on both sides. And so that the crust has grabbed quickly, and at the same time it did not have time to stand out the meat juice (the finished meat should be juicy and soft), fry on a strong or medium-high heat.

A small secret: so that the vegetable oil is less sprinkled when they lower the pieces of meat into the pan, we sprinkle a little salt of salt.

3. Now neatly pour cold water into the pan. Water for shurps should be soft and clean. Take mineral non-carbonated water or skip the usual through the filter.

4. We cook lamb until readiness. So that the water boils faster, put the pan on the big fire, and then we reduce it. Cook meat with slow boil, so the broth will remain transparent. Boulevard not salt! Salt add already in the soup. Peno on the surface carefully remove the noise so that no particle is mixed with the broth.

5. Cooking mutton takes an average of 30 minutes, but the cooking time depends on the age of meat. It is better to try a piece to make sure. In a classic recipe in the finished soup, meat remains on the bone (though, it is initially cut into portion slices). But if you do not like to get a bone from soup, you can remove them. Give the welded meat from the broth, we shift in a bowl and cool. It is better to cover it with a lid so that it does not get taught.

6. While the meat is brewed, cut the carrots large. So she will give to the soup maximum aroma and nutrients. Width Circle - approximately 5-6 mm. It is important to put carrots in the soup as soon as possible so that she will have to be welded, so we carry it into the broth first.

7. Potatoes also cut large (I cut into 2 parts). If the tubers are small, you can put them in the shurt as well.

8. Add potatoes into broth for shurps.

9. The cooled meat separated from the bone and also largely cut.

10. Lower the chopped meat back into the soup.

11. Onions cut in thick, on the quarters of the rings. To the eyes did not get drunk when cutting, moisten the knife in cold water. Another way - chew something while cleaning and cut. Normal onion Can be replaced red.

12. Immerse onions in a saucepan. Boil everything until the potatoes.

13. In the meantime, the shtern is brewed, clean the bell pepper from sharp seeds and white fibers. Cut is large, like other vegetables. Appearance Pepper is not so important, the main thing is his aroma.

14. At the tomato we remove the fastening of the frozen, cut. It is optional to remove the skin.

15. We send tomatoes and peppers into the soup.

16. How to cook not just welded, but also beautiful broth color? Just add to it tomato paste.

17. Solim and Perchym, add a bay leaf. Pepper take black peas. You can spin it yourself or take ready-made ground. Since shurpa - medicinal soup, the availability of spices is welcome. If you wish, add to our soup coriander or fresh cilt, basil, ziru and other seasonings. It will be very appropriate to add a whole pod of red pepper (just do not forget it then to get it, so that there is no surprises).

18. Finely chop garlic and greens. In some recipes, put garlic in soup with whole tooths, but in this form it dissolves in a soup, giving it a magical fragrance.

19. All vegetables in Schurpe have been welded.

20. Turn off the fire, then suck greens and garlic. Cover the lid and let's draw a soup of 20 minutes so that it cooled a little and become more saturated.

21. Appetizing and nutritious shurpa from lamb according to the classic recipe is ready. Bon Appetit!

A simple recipe for cooking shurts from lamb at home, as well as how to cook shurpa from lamb in a slow cooker - look step-by-step photos and video.

2 h 30 min

137 kcal

5/5 (1)

Shurpa is national dish Many nations of the East. As a rule, it is preparing from lamb with the addition of vegetables and spices, which muffle the pests of taste. Shurpa is a cross between stew and soup. Despite the fact that this is a fairly fatty dish, it is believed that shurpa does not increase cholesterol.

Cooking shurts from lamb at home will take you a lot of time, since it should be right not to boil, and languish on low heat. According to the rules, the real shurpa must be prepared at the fire and in Kazan. And the products before bookmarking a little fry, then they are better revealed, and the dish is more saturated.

But, for example, Uzbeks are not hot, and it absolutely does not spoil their scurlets. I suggest you prepance the Uzbek version and tell you how to cook shurpa from lamb on a regular home kitchen.

Kitchenware: Pan, chopping board.

List of necessary ingredients:

Onion	0.5 kg
Mutton	1 kg
Carrot	2 pcs.
Bulgarian pepper	3 pcs.
A tomato	4-5 pcs.
Potato	4-5 pcs.
Garlic	1 head
Kinza	Taste
Parsley	Taste
Dill	Taste
Dried Chile	Taste
Zira	Taste
Basil	Taste
Salt	Taste

Barany ribs are more suitable for the preparation of scurles. They give more Navara. If there is a lot of fat on lamb, then part can be trimmed, but not all, since the shurpa should not be lean.

Sequence of cooking

While the meat is preparing, we have enough time to prepare vegetables.

Clean the potatoes from the peel and arbitrarily cut by large pieces. To do this, it suffices to cut it into several parts, depending on the size. In order for the potato to do not darke it, put it in a container with water.
Bulgarian pepper cut in half, cut the middle with seeds and cut by large slices. You can, if desired, can also slightly fry.
Carrot cut the medium half rings.
Now we take over tomatoes. To make it possible to remove it from the plate with the finished shurta. It is done very simple. Pour water in a pan and wait until it boils. From above, every tomato make small and shallow cuts. Lower tomatoes for one minute in boiling water. After this procedure, the skin is very easily removed.
Now we remove the hard residues of the frozen and cut the tomatoes with medium slices.
After the lamb is welded, and it can take about two hours, and sometimes more, put the carrot and potatoes.
Add salt and spices. At the same time we put the cleaned lobes of garlic. As a rule, they are not crushed, but they put entirely. We continue to cook until the full prepaid of vegetables.
Now it came up to add tomatoes and pepper.
Also put a small green greens.
10-15 minutes after boiling off, turn off the fire and insist about 10 minutes.

We feed the shurpa only hot, decorating fresh greens. As it is cool, it becomes very fat and not so tasty. There will be a shuffer with a footwash and a glass of good red wine.

Lamb shuffer in multicooker

For such preparation, the same ingredients are taken, but perhaps in a slightly smaller quantity, depending on the size of the bowl. The order of product layout also corresponds to the main recipe.

Under the shurta means the brewing broth of thick consistency with a decent number of vegetables. The dish is extremely popular, but not everyone knows how to prepare shurpa from lamb correctly. There are quite a lot of recipes, in particular on a fire in Kazan or at home. Let's consider in turn of the most interesting variations.

Shurpa from lamb: "Classic"

The shuffle soup is traditionally prepared from lamb, the classic recipe suggests the amount of ingredients with the calculation of the 3-liter saucepan.

potatoes - 500-550 gr.
carrot - 1 pc.
garlic teeth - 4 pcs.
onions - 1 pc.
lamb on the bone - 0.7 kg.
sweet pepper - 2 pcs.
tomato paste - 40 gr.
tomatoes - 3 pcs.
water - 1.8 liters.
greens - in fact
lavr - 3 pcs.

Before cooking shurpa, decide on what you will fry the components. Classic dish From lamb is prepared for fat, but if it is not, use vegetable oil.

1. Wash meat on the bone, dry. As the basis takes leg of lamb or Rybra, but some use breasts or neck. Act at discretion.

2. Take a cauldron or another thick pan, but not enamelled. Roll the fat or vegetable oil in refractory dishes. Farm pieces of meat on medium or maximum fire to get a delicious crust and juiciness of meat itself.

3. Pour the filtered water into the capacitance, reduce the power of the plate. Since it is necessary to cook the shurpa on the transparent lamb broth, do not solit water. Salt is suited at the final stage. It is important to get rid of the foam cap in a timely manner so that it does not spoil the view of the dish.

4. The cooking duration of a young lamb is 30-40 minutes, but it all depends on the age of the animal. Check the readiness for a fork. Then remove the meat from the broth, cool down and remove from the bone (you can not do this). Go ahead.

5. Wash and rinse the carrot, charge on the middle mug in the thickness (5-6 cm.). Send it on the cook in the broth, add a potato chopped into 4 parts. Put the meat and return to the broth after the carrot is welded.

6. The bulb is destroying for 4-6 parts, thump in the soup. While all the components reach ready, clean the Bulgarian Punch and Largely Publish it. Tomatoes rinse, remove the peel (you can not do this), cut the cube and add to the pan together with pepper.

7. How to make the shurp on the beautiful and bulk bullet from lamb? Enough to add tomato paste to the soup acquire a reddish hue. Also at this stage you can pee, salt the dish, enter the laurel.

8. Shurpa refers to medicinal first dishes, so adding different spices will be as it can not be possible. Usually the soup is accompanied by cilantro, basil, coriander, zila.

9. Now clean and grind garlic teeth with a knife, pour green. Since cooking traditional lamb swarp can be a multitude of various methods, some put garlic slices of the whole (at your discretion).

10. After adding garlic and greens, you need to slaughter the soup even literally 6 minutes and can be turned off. Before tasting, it is extremely desirable to give a shurt to stand under a towel half an hour and more.

Shurpa from lamb on a fire in Kazan

This recipe is designed for a large family, so all components increase proportionally.

carrot - 4 pcs.
tomatoes - 5-6 pcs.
young potatoes (for cooking entirely) - 1-1.1 kg.
baranste clipping - 1.6 kg.
garlic teeth - 6 pcs.
onions - 5 pcs.
sugar sand - 20 gr.
tomato paste - 0.1 kg.
petrushka with dill - 0.5 beam
spices (any) - your taste

Since it is possible to prepare a delicious shurpa from lamb not only at home, we offer you a variation on a fire in Kazan. We hope that the recipe will be useful!

1. The lamb must be rinsed and chopped into the measure of large slices. Then the oil or fat is heated in the Kazan over the fire, the meat is lowered into the tank and roasted to ruddy crust.

2. Before cooking shurpa from lamb in this way, it is necessary to rinse and cut vegetables with large pieces, then add to meat to the Casanes. The bulbs are bruised rings, and garlic teeth are departed in solid form.

3. Stir the ingredients without covering refractory dishes. After 5 minutes, pour some clean water, add tomato paste and sugar.

4. Slightly sweat and wait for the boil. Remove the foam cap. Next, suck the pepper, season with spices, sprinkle.

5. Came up time, shuffer at the fire is boosted for 1 hour from the moment of boiling. For a quarter of an hour before the end of Tomny, praise chopped greens, let it leave another 10 minutes. The soup is ready!

Scuffed Barania with Nude

So how to cook a delicious shurp different waysIt is worth considering them all. The dish of lamb can be obtained especially tasty if you add unusual components to the recipe.

the hip part of the lamb is 0.8 kg.
peas Nut - 0.2 kg.
fat Kurdunny - 45 gr.
bow - 0.5 kg.
tomatoes - 240 gr.
potatoes - 0.3 kg.
coriander ground - 1 gr.
carrots - 0.2 kg.
sweet pepper - 260 gr.
zira - 1 gr.
greens - in fact
vegetable oil - 140 ml.

With the right approach, the shurpa from lamb is not so difficult. The recipe for cooking is quite understandable. So, proceed.

1. Bring Turkish peas, rinse and soak in a warm water. The procedure is better to spend a day before the preparation of the dish. For allotted time, the NUTU will increase several times. Therefore, water must be poured in large quantities (about 1 l.).

2. Rinse and charge meat on 8 portion pieces. They will turn out quite large. Clean the onions and lie half rings. Bulgarian pepper Cut into thin bars, and the carrots pour into small cubes.

3. Cancel the tomatoes and hide with boiling water. Such a procedure can easily help get rid of the shell. Put the tomatoes on the cubes. Pour oil into the cauldron and warm. Must appear to appear smoke. Send meat to roast up to goldenness.

4. Ensure to lamb onions. Pass it up to transparency. The power of the fire must be at the maximum. Since it is necessary to prepare the shurpa by the classic scheme of lamb, when the onions are twisted, throw carrots. Fry foods for another 5 minutes.

5. After the reserved time, add sweet pepper with tomatoes to the bulk. Fry them about 3 minutes. Stop the cabin power to the middle. Cushion dish 10-12 minutes. In parallel, rinse the chicks in the colander.

6. Pour in a saucepan with the main components of 2 liters. Water and pour peas. There, we charge the Kurdunny fat (you can not add it). Wait boiling. Now reduce the burner at a minimum. Operate the lid and thumb products. Broth should not boil.

7. Cook the dish about 1.5 hours. Peas must completely soften. Small drilling is permissible. Parallel to clean and cut potatoes into cubes.

8. Add favorite spices to the shurpa. Tomit products before cooking potatoes. 5 minutes before the end, add 2 laurel sheets.

9. Turn off the plate, wait for insteading. Decorate with greens. The recipe shurps turned out quite interesting. The dish of lamb at home will have to do your loved ones.

Shurpa from lamb at home in Kazan

Before cooking Shuppa, make sure you have everything required products. The mutton dish will not cost without the use of Kazan.

lady fatty - 0.6 kg.
kurdnyny fat - in fact
tomatoes - 4 pcs.
carrot - 2 pcs.
potatoes - 5 pcs.
onions - 2 pcs.
sweet pepper - 2 pcs.
spices - to your taste
water - 3 l.

To understand how to cook shurps, you need to familiarize yourself with the classic recipe. The lamb soup in the Kazan house will not be worse than on the fire.

1. Melt the fat in the Kazan, it should be quite a lot. Next, fry pieces of meat. Maranina must completely lose her pinkish shade.

2. Touch onions and send to the container. Put all the vegetables on arbitrary slices. Send them except potatoes, fried in Kazan. After that, enter the water and praise the spices.

3. Cover the capacitance with a lid, tomit on a lazy fire. Wait for full cooking meat. The procedure will take 50 minutes. Now throw potatoes. Tomit for another 15 minutes.

4. Prepare the shouter is not as difficult as it may seem at first glance. The lamb soup in Kazan needs to eat exclusively hot. After insisting dishes, serve to the table, decorating the greens.

I decide how to cook shoustice, get acquainted with all the subtleties. A dish of lamb in any case is very tasty. By tradition, such a soup need to be prepared in Kazan. Feel free to add secondary components. Use your favorite spices to achieve an unusual taste and aroma.

- It is a delicious spicy meat soup, which came to our tables from National Oriental Kitchen. It is hard to say whether this dish appeared earlier in Uzbekistan, in Turkmenistan or Tatarstan, but traditional recipeBurned from these peoples quickly flew out Asia and Europe.

Depending on the region, where the shurpa was preparing, the composition of the ingredients was somewhat changed, but the main component - meat, always remained unchanged.

How to cook shurta from lamb at home or in nature? Is there a traditional method of cooking soup or can be experimenting with the composition of the ingredients? We will try to answer all these questions in this article.

In the original version of the shuffer in the east was cooked exclusively from, but over time, this type of meat in some nations began to be replaced with beef, bird and even fish (Turkmen Assa-Sorp). Today, the shurpa is called a blizzard, chorp, sorp or chorba. The name did not change specifically, and the main part of the ingredients and the cooking process remained unchanged.

But depending on the district dialect, where the dish was preparing, the word "shurpa" was uttered differently. Say that this soup in various national Kitchens It has some distinctives from the rest of non-standard approaches and cooking methods is not entirely correct.

And, although Romanian and Moldavian Chorba prepare on with a very large number of paprika, which give the soup a little sharpness, the bulk of the ingredients does not change.

You can cook the shores to the traditional method, without departing from the uniform rules for the preparation of filling soups, and you can pre-fry meat and vegetables in a pan (Uzbek canourma). Such a difference is also characteristic in which the region is being prepared in the region.

Baiment of meat on the bone - 1 kg
Potatoes - 5-6 pieces (medium size)
Carrot - 2-3 (medium)
Tomatoes and Bulgarian peppers - 4-5 pieces of each
Acute capsicum - 1-2 pcs.
Onion - 2-3 pcs
Garlic - 1 Medium Size Head
Cumin, Coriander - 1-1.5 hours of each
Fresh - 2-3 beam (dill, parsley, basil, kinza)
Taste - Salt, Black or Red Pepper

Meat wash and lowered to Kazan with cold waterhaving previously separated it to the portion pieces. Unlike the preparation of dishes at home, the process of cooking broth on the fire is not very convenient for those who prefer the soup to be transparent.

Yes, and the meat itself is trying to cut into small bars (up to 8-10 cm), having accelerating the preparation in order to save wood. Another interesting feature of the preparation of shurtes on - all vegetables are cut very large.

Casane with water and lamb is installed on a large fire. As soon as the water boils, the cauldron must be removed from the fire, aside and gently remove the noise.

After 1.5-2 hours in the broth, you can add a little salt, and pre-sliced \u200b\u200bonions, carrots, and tapping another 15-20 minutes - potatoes. According to tradition, tubers, and independence from size is simply cut into 4 parts.

After another 15-20 minutes in the broth we determine the remaining vegetables and spices and cook until complete readiness (10-15 minutes). Then the cauldron is removed from the fire, it is installed near and covers with a lid.

In order for the shuffer to fill enough for 10-15 minutes, however, the longer hesitates in a closed form, the more tastier it will be.

The secret of making dishes in nature is also in the fact that the chopped spicy greenery is added directly to the plates before serving to the table. And, of course, departure to nature, as a rule, happens in the warm season, and therefore, in the ingredients you can safely add something from fruits.

It is important to remember that if you put in soup with a plum of sour varieties, be sure to decide on the amount. And that and the other product gives kissing, therefore it is not worth adding to equal amounts.

And yet - shurpa on the fire has the property to boost. If you are distracted and the fire was too strong, as a result, it may not work out, but the floor of the liquid can be.

Never dilute the shtern water, after the meat is already welded. The soup will be tasteless, and the percentage of fatty will significantly decrease.

In addition, rabbing broth after the first boiling will necessarily solve, the meat is wedged and again will fill with cold water. Given these two factors, Tatar shurpa does not have a great percentage of fatty.

Another distinctive feature of Tatar chefs - they put carrots and onions into the whole broth, and before adding potatoes and other vegetables, they take them off, cut and again lowered in Kazan. Unlike classic cooking Scurps on a fire in Tatarstan, the greens are added when the container with the finished soup assigns to the side to appease.

This thick and nutritious soup love and read with many nations. Each of them brought his distinctive notes into his preparation, added piquancy by national spices, surprised gourmets with new aromas, thanks to fresh fruit. But one remains unchanged - the presence of a juicy and useful lamb in Schurpe.

Not everyone loves a specific taste of this, but if you cook the shouter at least once, you will come back to it again and again. And this is not only because over the years, each cook brings the preparation of this dish to perfection, but also because this East Soup is rightfully proud of many nations of the East.

How to cook shurta from lamb, says Khankishiyev's step:

Lamb shuffer - thick, saturated soup, which is very popular in eastern cuisine Not one hundred years. Shurpa is first served at the biggest celebrations.

According to tradition, shtern is brewed in Kazan. Especially tasty shuffer, which is brewed on a fire. The most important thing when cooking - meat should be a young lamb. The peoples of the Caucasus and Central Asia consider it an indispensable dietary product.

Cooked, languishing soup on a small fire. When the soup is boiling, all foam is removed. Soup will be transparent and better taste.

Eastern Kushanye cook without a rush and bustle not one hour. The ingredients are laid out in the broth in a certain sequence. If the dish is prepared exactly according to the recipe, then the household will appreciate your work and a culinary masterpiece.

Shurpa - Food is not dietary. Classic soup recipe from fat lamb on the bone. It combines a full range and hot first dish.

Consider cooking recipes.

How to cook shtern from lamb - 15 varieties

Delicious shuffer - welded soup, fragrant, preparing easy and fast

Maison soup is unusually tasty. The meat on the dice makes it an instrument, chili pepper - sharp, greens and spices - fragrant, garlic - spicy.

Ingredients:

Lamb -750
Potatoes - 400 g
Pepper Bulgarian -2 pcs.
Carrot -2 pcs.
Tomatoes -2 pcs.
Garlic -1 head
Onion on -2 pcs.
Greens - beam
Dried chili pepper -1 pcs.
Spices: Black, Zira pepper, coriander

Cooking:

For cooking chosen ribs lamb and fresh vegetables.

In a 4.5 liter pan, lay out lamb, pour water. Broth must languish for a long time on slow fire.

All vegetables cut large. Cut the carrots with semirings, tomatoes and potatoes - slices, pepper - large pieces.

It is not necessary to fry vegetables - to preserve useful properties.

25 minutes after the removal of the foam, put carrots and onions into the broth. Heat him twenty minutes. Put potatoes, salt, spices, boil for about 15 minutes.

Then put in tomatoes soup, Bulgarian and sharp peppers, garlic head and sliced \u200b\u200bgreens. Plee the soup for another 10 minutes. The delicious shuffer is ready.

The soup includes a young lamb, fragrant spices, juicy vegetables.

Preparing the dish is simply, very tasty and beautiful in a plate.

Ingredients:

Lamb - 800 g
Tomatoes - 500 g.
Carrot - 2 pcs.
Pepper Bulgarian - 1 pc.
Potatoes - 5 pcs.
Pepper sharp - 1 pod
Onions (blue and on) - 4 pcs.
Basil - 3 twigs
Salt, dill, zira, pepper - to taste
Water - 2 liters

Cooking:

Clean vegetables. Cut meat into pieces, put in a saucepan, pour water. Tomit to readiness.

Cut potatoes into cubes, onions and pepper Bulgarian and sharp - rings, carrots - circles. Acute pepper - small pieces. Remove the skin with tomatoes.

Add carrots, onions and boil 25 minutes to the finished broth. Put potatoes, tomatoes and peppers. After a few minutes, salt, pepper, put the spices. Soup boil until potatoes are ready.

Let the shurpe breed 15 minutes.

To the table, apply with chopped greens.

The soup is thick, strawberned, gentle, saturated with aroma of herbs and spices.

Ingredients:

Lamb (flesh) - 0.5 kg.
Nut - 1 cup
Carrot - 2 pcs.
Potatoes - 300 g
Garlic - 3 teeth
Rope - 1 pc.
Onions - 2 pcs.
Salt, pepper ground black and red - to taste
GREEN (Basil, dill, kinza) - to taste
Water - 3.5 liters

Cooking:

Put in the Kazan slices of lamb, clumsy in advance, pour with water.

After boiling water, salt, put a whole bulb, welcome the meat until readiness.

Be sure to soak the nut for 10 to 12 hours. It is well welded and becomes soft. Cooking broth is needed with a whole bulb, which is then removed. Broth will be more fragrant.

Cut large potatoes, turnip, carrot and add to the broth for half an hour before the end of the tomression. Instead of turnips, you can use cabbage.

Before turning off the fire, sprinkle with chopped greens.

Soup must be filled to the table.

The dish is unusually tasty, useful, appetizing. Chile's pepper gives sharpness, pickled blue onions - incredibly light sourness.

Ingredients:

Lamb - 500 g
Potatoes - 400 g
Carrots, onions, tomatoes - 3 pcs.
Pepper, onions blue - 1 pcs.
Sugar - 1 tbsp. l.
Coriander - 1 tbsp. l.
Chile Pepper (green) - ½ pod
Chile pepper dried - 1 pod
Sel, Pepper - to taste
Lime (Lemon) - ½
Water - 3 liters

Cooking:

Put the lamb ribs in a saucepan, pour water.

Cut carrots with beautiful large strokes, onions - finely. Add to meat and cook half an hour.

Bulgarian pepper separated from seeds. Cut on not big pieces of peppers and tomatoes, green pepper Chile - not big rings.

Place the vegetables in a bowl.

Blue onions cut the half rings and slightly pick up in the juice of lime or lemon with the addition of sugar. Hold 20 minutes in marinade.

Add potatoes, spices, salt, dried chili to broth, boil to potatoes ready. Put tomatoes, Bulgarian pepper and negotiate 10 minutes. Add pickled onions, greens and negotiate the soup for another 1 minute. Fragrant shurt is ready.

It was in Kazan that the soup will acquire the taste and aroma for which he loved in Kazakhstan and Tatarstan. Earlier in the villages were prepared only in the thick-walled bit of Kazan.

Ingredients:

Lamb - 500 g
Bulgarian pepper, carrots, potatoes, onions, tomatoes - 3 pcs.
Kurdyut fat (any non-refined oil) - for roasting
Spices (coriander, zira) - 1 tsp.
Salt, greens (dill, parsley, etaragon) - to taste
water - 2.5 liters

Cooking:

Choose a fat piece of lamb. Fry in a lot of fat in Kazan. Put onions, carrots chopped on large pieces, Pepper strips and chopped tomatoes, mix.

After everything spares, pour water, salt.

Tomite soup for about 50 minutes.

Put the potato and spices cubes into the broth. Step up a quarter of an hour.

You need to eat shoustp only hot. When cooled, fat will rise to the surface, freezes. At the same time, its excellent taste will significantly reduce.

Shurpa by - Uzbekstki with vegetables on the classic recipe

The classic scurp recipe provides for the use of fat lamb, better on the bone. It is impossible without ripe, fresh vegetables, a large number of spices.

Ingredients:

Lamb (rubber) - 600 g
Pepper Bulgarian pepper - 4 pcs.
Tomatoes - 4 pcs.
Onions Red (more juicy) - 5 heads
Potatoes - 5 pcs.
Carrot - 2 pcs.
Rope Uzbek (Kalgan) - at will;
Vegetable oil - 2 tbsp. l.
Spices - Ground and peas pepper, coriander, Basil dried
Salt, sour cream, greens - to taste
Water - 3 liters

Cooking:

Place the separated ribs in the pan, pour water, salt.

Boil about 1.5 hours. Separate meat from the bone and put in the broth.

Tomatoes cut down her slices, pepper - along, carrots - strokes, potatoes and turnips - cubes.

Add Kalgan, Carrot to Broth. After 5 - 7 minutes after boiling, put peppers, tomatoes, potatoes.

Onions roast on the oil, cutting half rings. Put onions in the pan,

spices and boil 10 minutes on low heat.

Shurpa must be broken. From this it will become more fragrant.

Hot shurpu fuel greens, sour cream and can be served to the table.

Soup saturated, gentle meat, fragrant.

Ingredients:

Lamb - 1.5 kg.
Potatoes - 1 kg.
Carrots - 300 g
Bulgarian pepper and tomatoes - 300 g.
Onions - 2 heads
Garlic - 1 head
Greens: dill, kinza, parsley, - 70 g.
Salt - for the need
Spices: Chile and Black ground pepper, coriander, zira - to taste
Laurel leaf - 2 pcs.
Water - 3 liters

Cooking:

Clean the tomatoes from the peel. Place meat, chopped into pieces in a saucepan. If the meat is very fat, some of the excess fat cut. Add a finely chopped onion and fill with water.

If after boiling water, it was not possible to collect all the foam, add cold water. Water boils again and you can easily remove the remaining foam.

Clean the Bulgarian pepper, cut it and tomatoes with cubes. Carrots cut in semicircles, potatoes - on large slices, greens - finely.

If the meat is welded, then put carrots and potatoes into the pan. When potatoes are almost ready, add Bulgarian pepper and tomatoes. After they break a little, add spices, squeeze garlic. At the end of the cooking, add chopped greens. The dish must have fifteen minutes. It will become more saturated, thick and tasty.

The taste of shurts cooked on the picnic can make a worthy competition of kebab. Taste is immigracted.

Ingredients:

Lamb - 750 g
Potatoes - 300 g. (It is better to take small tubers to not cut)
Sugar - ½ tbsp. l.
Tomatoes, carrots, onions - 2 pcs.
Tomato paste - 100 g
Garlic - 3 teeth
Fat (oil) - for roasting
GREEN - 2 beams
Salt pepper
Spices (quinent, hops - Sunnels) - in your taste

Cooking:

Heat up to boil in the bowler over fire fire fire, fry chopped into large pieces of meat.

All vegetables, except onions and garlic, cut into large slices. Onions lie with thin half rings.

Add cut vegetables, sugar, tomato paste to meat, mix. Take a little, without covering the lid.

Pour water into the bowler, put salt, pepper and cook for about an hour after water boiling. 15 minutes before readiness, add spices and finely chopped garlic.

Pulk the greenery bundles shurt and give the soup to boil. The greedy greens, which gave all the flavor, must be removed before removing from the fire.

In each plate, pour crushed greenery. You can add and cut with thin plates tomato. The taste of the dish will become more gentle, and the view of the soup will become more colorful.

When cooking in a slow cooker, significantly more beneficial substances are preserved. The dish is preparing faster.

Ingredients:

Lamb - 600 g
Potatoes - 5 pcs.
Carrots and sweet peppers - 2 pcs.
Tomatoes - 3 pcs.
Pepper acute Chile - 1 pod
Salt, pepper, bay leaf, greens - to taste
Lemon - 1/2 fruit

Cooking:

Wash the meat well, grind big slices, put in a multicooker's bowl.

Clean vegetables, close and put in the bowl. Hot peppers Do not cut.

Pour water, put pepper, salt, laurel sheet.

Use to prepare the "quenching" mode. On this mode, the soup is languishing and will be welded and dense. Machine can cook at least 1.5 hours.

After the sound signal, testifying to the end of the cooking process of the soup, get a bowl. The dish must be broken.

After the end of "extinguishing", you can use the heating mode. Leave shurtep in a multicooker for another 15 minutes. The soup will become more tastier.

You can decorate a dish with a crushed greenery and halves of lemon circles.

Vegetables are most popular and affordable. They lay in raw form and in a certain sequence.

The meat gives the saturation of the broth. Garlic and spices give the dish fragrance and piquancy.

Ingredients:

Mutton -1 kg.
Tomatoes, carrots, onions, Bulgarian pepper - 2 pcs.
Eggplazhan -1 pcs.
Potatoes - 5 pcs.
Garlic - 1 head
Salt, peas pepper, dill, Laurel sheet - to taste

Cooking:

Put the lamb in a saucepan, pour water and put on fire. After removing the foam, the broth is one hour.

Clean carrots, potatoes, pepper. Carrots cut into large slices, onion - a small cube. Put onions in the broth. When water boils, reduce the fire and boil 5-7 minutes. Add carrots to the shurpa and negotiate 10 minutes.

Cut on large pieces of pepper, potatoes - in half, tomatoes - by quarter, eggplant - on large cubes.

Add potatoes, then eggplant and tomatoes in broth. After boiling the broth, put the pepper peas, salt, laurel sheet. All mix and put the Bulgarian pepper.

At the end of the preparation, add the head of garlic. Boil the shurt on plates, add chopped greens.

Shurpa resembles Uzbek, but has less fat. Meat is the same juicy, useful, gentle.

Ingredients:

Lamb - 1.5 kg.
Fat Kurdnyny Fat - 100 g.
Onions - 2 Heads (Normal Yellow and White Salad)
Potatoes, tomatoes (cream) - 6 pcs.
Bell pepper And carrots - 2 pcs.
Garlic - 5 teeth
Chile Pepper - 1 pc.
Basil - 1 beam
Spices (coriander, zira, sharp red and allspice, pepper, etc.)
Salt, Laurel Sheet - For Need

Cooking:

Cut meat with small pieces, divide by one rib. Dumba (fat) Cut in very small cubes.

Fill the meat with water, bring to a boil. Lower into the Kazan whole onions and carrots, fat, chili pepper, bay leaf, spices. Reduce the fire, and leave the broth of an hour for 1.5 - 2. Cut potatoes in half and lower in the broth.

Finely cut garlic, tomato - two halves. Sweet pepper cut pretty large, salad bow - the finest half rings, basil - grind.

When the meat is ready, pull the laurel sheet. Put potatoes into broth. Before adding potatoes and other vegetables, onions and carrots take out. Carrots are not cut large and again lowered in Kazan.

10 minutes after adding potatoes, put sweet peppers, tomatoes. Add garlic, salad bow. Leave the shurpa to come about half an hour. Greens is added to the finished soup, after it is insisted.

You can apply meat, vegetables and broth. You can lay out vegetables in plates and fill broth.

The lamb gives the soup the unique taste and aroma. Thanks to Kurdyu fat, the soup is more delicious and useful. A special fragrance gives Zira, without it, Uzbek cuisine is unthinkable.

Ingredients:

Lamb (flesh, ribs) - 600 g
Tomatoes - 150 g
Carrot - 200 g
Potatoes - 300 g
Bulgarian pepper -100
Bow - 300 g
Kurdnyny fat - 30 g
Pepper sharp - to taste
Spices (zira, basil, paprika, coriander ground) - 1 tsp.
Salt, greens, pepper ground - to taste

Cooking:

Divide the ribs, cut the pulp in small pieces. In Kazan, lay out meat, pour water. Boil on a small fire for about an hour.

Cut onions with thin half rings, potatoes and carrots - on 2-4 parts, Bulgarian peppers - rings.

Boil meat until it is easily separated from the bone. Add vegetables, fat, cut into very small pieces. Put the pod of bitter red pepper, spices, salt.

5 minutes before readiness, add ground pepper. The dish should still stand, get enough taste. Cut the greens and sprinkle soup from above.

Sulum's soup is preparing only by men in nature, on a fire. Shulum - Shuppa prepare at home. It is preparing only from the freshest lamb. Dish welded, satisfying with an incredible taste.

Ingredients:

Lamb 1.3 kg.
Potatoes (medium size) - 10 pcs.
Carrots, Pepper Bulgarian, Onions - 1 pcs.
Salt, fragrant pepper, spices - to taste
Water - depending on the desired consistency of soup
Tomatoes dried (fresh) - to taste
Laurel leaf - 2 pcs.
Garlic - 3 teeth

Cooking:

Cut meat with big slices, lay out in a saucepan. Pour water to cover meat, put a laurel sheet.

Cut potatoes into 4 parts, pepper, carrots, onion - arbitrary shape and sizes.

When the meat is welded, add all the vegetables, except for garlic, fragrant peas and spices. When potatoes are ready, add garlic and crushed greenery.

Dehkan shuffer from bones - the cheapest dish of lamb

"Where poverty is the distround there" (Alisher Navoi). Dehkan shtern is characterized by simplicity, varnish and sophistication. Handwood bones, tomatoes, potatoes, green Luc May find any dehkanin at home. At the same time, he combines a beautiful dish in his oppurient.

Ingredients:

Lamb (bones without meat) - 500 g
Potatoes - 4 pcs.
Tomatoes - 5 pcs.
Onions - 1 pc.
Onion green onions - beam
Spices: A mixture of Zira and Coriander - 1 tbsp. l.
Pepper, salt - to taste
Water - 2.5 liters

Cooking:

Put the bones in a saucepan with a bulb. Pour water, tomit on a small fire hour.

If the meat strip is separated from the bones in the cooking process, the jelly mass, then you need to remove, finely cut and put into the broth.

Potatoes cut into pieces and put in broth and cook for 15 minutes. Add a pinch of black pepper and salt.

Tomatoes Soda on the grater. Add gripped spices in tomato mass and mix. Cut green onions.

Remove potatoes and pour tomato mass. Pour broth and sprinkle with green onions.

Dulma Shurpa - an unusual dish with stuffed peppers instead of pieces of meat

In Dulma, vegetables are not roasted. In the soup instead of meat float two or three stuffed peppers. Potatoes and carrots are added.

Ingredients:

Lamb - 600 g
Sweet pepper - 10 pcs.
Potatoes, carrots, onions, 2 pcs.
Rice - 1/2 cup
Tomatoes - 4 pcs.
Eggs - 1 pc.
Celery, parsley, onion green - to taste
A mixture of Coriander seeds and zira - 1 tbsp. l.
Laurel leaf - 3 pcs.
Salt, black pepper - to taste
Water - 2 liters

Cooking:

Fold the bones into the pan, pour water. Tomit about 1 hour on a small fire.

Grind the lamb in the meat grinder.

Remove seeds of 2 peppers and cut the straw, onions and parsley - finely. Carrots Cut into a small straw, potatoes - strokes. Tomatoes cut into cubes.

Mix: meat, rice, onions, parsley, pepper and salt, add an egg and mix mince.

Start the minced peppers, lower the hot broth and cook half an hour. Put carrots, potatoes, celery, leaf laurel and boil until potato readiness.

Put the straw of sweet pepper and tomatoes. Boil another 10 minutes.

In the plates, place 2-3 stacked peppers, vegetables and fill the broth. Decorate the dish with a green bow.

Rejoice the relatives of the beautiful shurta!