Shurpa from beef: recipes with photos of different ways of cooking

Shurpa is a famous oriental dish, which is a thick, rich and fragrant soup. As a rule, they cook it with meat, vegetables and greens. However, recipes in which beef is replaced by such ingredients as chick peas (chickpeas) and boiled rice are no less popular.

How to prepare a home for shurpa in kazan

Soup, cooked according to this recipe, is obtained fat and very fragrant. Serve it recommended in hot form with white homemade bread.

Necessary ingredients

• beef pulp - 650 gr
• tomatoes - 3 pcs
• corn cobs - 3 pcs
• potatoes - 6 pcs.
• tomato paste - 3 tbsp
• sweet pepper - 3 pieces
• onions white - 2 pieces
• garlic - 6 teeth
• carrots - 2 pieces
• fresh herbs - 100 gr
• zira - 1 tsp
• coriander - ½ tsp
• bay leaves - 3 pcs
• sunflower oil - 50 ml
• water
• salt
• ground black pepper

Step-by-step instruction

1. At the bottom of the cauldron, pour out the vegetable oil and heat it over medium heat. Cut the onion into small pieces and fry until tender golden color.
2. Meat is washed, dried and chopped in large slices. Put to the onions and fry them all together for 15 minutes.
3. Carrots and peppers shredded straws, tomatoes - slices, corn cobs - circles about 1 cm thick. Send all the vegetables to the kazan and fry them together with the meat for 2-3 minutes.
4. Add the tomato paste, mix well, fry for 1.5-2 minutes, and then pour the ingredients with steep boiling water so that the liquid covers the entire contents of the cauldron.
5. To make slow fire and to extinguish beef and vegetables for 35 minutes.
6. At the end, add the potatoes, cut into large cubes, add water, salt, pepper, season with spices and boil another quarter of an hour.
7. Immediately before switching off, add the greens and garlic, mix and cover. Remove from heat, give a little infusion, and then serve to the table in a portioned dish, sprinkled with greens and finely chopped garlic.

Classical shurpa from beef: a recipe with a photo and cooking rules in a multivark

Cooking meat soup in a multivarquet is very simple. You only need to cut vegetables and meat, and everything else will be done by "smart" household appliances.

Necessary ingredients

• beef fillet - 450 gr
• onions - 1 pc
• garlic - 5 teeth
• potatoes - 250 gr
• carrots - 1 pc
• tomatoes - 3 pcs
• sweet pepper - 2 pcs
• water - 2 l
• salt
• spice

Step-by-step instruction

1. Rinse the meat, dry it with a napkin, cut into small pieces, put it into the working bowl of the multivariate and cook in the "Baking" mode for 20 minutes.
2. All vegetables should be washed, brushed and chopped in large slices. Pour into the meat and continue cooking for 10 minutes.
3. Cut tomatoes into slices, potatoes - cut into slices and send them to the multivark. Salt, add spices, pour hot water and cook in the "Quenching" mode for 1 hour.
4. Before serving, pour soup into deep plates and decorate with your favorite kind of greens.

How to cook shurpa with rice and chickpeas on beef broth

This method of preparation does not involve the use of meat. Its place is occupied by rice and chick peas (chickpeas), due to what the soup turns out to be very dense and satisfying.

Necessary ingredients

• Beef broth - 1,7 l
• chickpeas - 200 gr
• potatoes - 300 gr
• sunflower oil - 4 tbsp
• carrots - 2 pieces
• onion - 1 pc.
• Bulgarian pepper - 1 pc
• rice - 100 gr
• zira - 1 tsp
• hot red pepper - ½ tsp
• coriander - 1 tsp

Step-by-step instruction

1. Chickpea is soaked in boiled water at room temperature for 3-3.5 hours.
2. At the end of the time, drain the liquid, clean the nucleoli, put them in a deep saucepan, add broth and put on a plate. Bring to a boil, cover with a lid and cook for 20-25 minutes, stirring regularly the mass so that it does not burn.
3. Wash potatoes and carrots, peel and chop large (carrots - circles, and potatoes - bars).
4. Onion cut into half rings, sweet pepper finely chopped.
5. In a frying pan, heat sunflower oil, fry the onions and carrots together until a pleasant golden hue for 3-4 minutes.
6. Add seasoned vegetables to chickpeas and mix well. Season the soup with spices, salt and pepper and leave to languish under the lid for 2-2.5 minutes.
7. Pour the potatoes and sweet pepper, cover again and cook until the potatoes become soft. Then remove from heat.
8. In a separate small saucepan pour a little sunflower oil, pour the washed raw rice and fry it over a large fire. When rice grains have a light yellow tint, pour the croup with boiling water, salt, pepper and boil until cooked.
9. Ready shurpa pour into deep plates, on top of each serving put 2-3 tablespoons of boiled rice. Decorate the dish with finely chopped herbs and serve to the table.

Shurpa from beef: a recipe with a photo and a description of cooking soup at the stake

This dish can be cooked in nature and feed them a large friendly company. The rich soup is extremely fragrant and is eaten up to the last drop.

Necessary ingredients

• beef - 2.5 kg
• onion - 5 pieces
• carrots - 5 pcs
• potatoes - 1,3 kg
• tomatoes - ½ kg
• Bulgarian pepper - ½ kg
• parsley - 1 beam
• coriander - ½ beam
• salt
• spice

Step-by-step instruction

1. Over a campfire place a large cauldron, fill it with water (5 liters) and bring it to a boil.
2. Meat chop into pieces, put in boiling water and boil for 2 hours.
3. Onion finely chop, all other vegetables cut very large.
4. Put in the broth carrots, potatoes and onions, and then boil another 1 hour.
5. Then add pepper, tomatoes and cook for another 10 minutes, then pour finely chopped greens, salt and spices to taste.
6. Stir with a long spoon, spread out in portions and offer participants a picnic.

How to cook an Uzbek beef from beef: video-instruction

This is a detailed step-by-step recipe that tells how to make a traditional fat shurpa in Uzbek at home.