How to cook lamb shurpa at home. How to cook lamb shurpa soup

Prepared by: Dashuta

10/14/2014 Cooking time: 2 hours 0 minutes

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I think that even those who don’t really like lamb will happily eat a couple of plates of this kind of shurpa, because it turns out very tasty and rich, and even just its aroma awakens the appetite.

Description of preparation:

In general, lamb is not an acquired taste, and many people don’t like it. For example, my husband used to always refuse dishes made from it until I made him Uzbek-style lamb shurpa at home.
My husband liked this soup so much that later I made it more than once, and the shurpa always went away in a matter of minutes. This is not surprising, because it is so tasty and satisfying that after eating a bowl of such soup, hunger immediately goes away, and your soul becomes warm and cozy. So I highly recommend this simple recipe for Uzbek-style lamb shurpa, because with it you will satisfy your hunger and lift your spirits, I promise you. Purpose: For lunch / For dinner Main ingredient: Meat / Lamb Dish: Soups / Shurpa Geography of cuisine: Uzbek / Eastern

How to cook “Uzbek-style lamb shurpa”

First we need to trim the fat from the lamb and peel the vegetables.

Soak the chickpeas in water (preferably first) for 2-3 hours.

Wash the lamb thoroughly and cut the meat into fairly large pieces.

Then put the lamb in a saucepan, add one peeled onion and fill the meat with water. We leave the lamb to simmer over low heat, and do not forget to remove the noise generated on the surface of the water. When 35-40 minutes have passed since the liquid boils, add the soaked chickpeas to the pan and cook for another 60-80 minutes.

Let the broth simmer slowly while we start frying. First, heat the frying pan thoroughly and put the fat on it.

Then add a little vegetable oil and fry the onion cut into half rings until golden brown.

Blanch the tomatoes, peel them and cut them into pieces, put the tomatoes in the pan with the onions and fry for a few more minutes.

Ram's head shurpa

Category: Cooking in a slow cooker Meat dishes in a slow cooker. I offer you a recipe for kourma kovurma from the book “The best multicooker recipes from around the world.”

Shurpa is a thick, rich Uzbek soup that is usually made from lamb.

Kourma - translated means frying, the end result is a thick soup with rich, bright aromas and flavors with fried ingredients.

In the classic version, it takes 8 hours to cook, but we use a slow cooker and cook for much less! One of the cooking options. I brought the recipe for this shurpa from Kyrgyzstan.

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My neighbor, an Uzbek, taught me how to make it. A very tasty, aromatic, independent dish. I can call this particular recipe Uzbek shurpa, but I write Osh, because there will be people who will say that this is the wrong recipe, etc.

But I’ll add a reservation that this is one recipe from the varieties of Uzbek shurpa, i.e. This time I made peas with nuhat. In general, rate the Burlatsky share - heavy. This work is akin to spring work at the dacha - plowing, digging, planting.

In both cases, a good calorie diet is required. In this matter, barge haulers have developed a certain menu. Basically this is the first course - meat soup or cabbage soup. And for the second - porridge.

For the shipowner and the merchant accompanying his cargo, porridge was prepared separately. The cereal was poured into a canvas bag and cooked in a cauldron with soup.

The porridge turned out rich, made with meat broth. Meat was a must in food. Try to pull a multi-ton ship on an empty stomach. But by the end of the day, all the calories were spent on the barge strap. Let's imagine what a Burlatsky shurpa, for example, could be like.

Category: Broths and soups Hot soups Other soups. The result is a rich, rich broth with an incomparable taste. Be sure to try it, and you will thank me a hundred times, I’m sure!!! One condition - do not change the ingredients!

The youngest barge hauler was assigned to cook; this was his additional load during night stops, when there was no fair wind, and when there was a fair wind, they sailed day and night. At this time they were cooking on board.

Lamb khash “kyalle-pacha” prepared by my husband’s hands

To do this, they made a wooden box with earth or sand, and a fire was made on it. They were interested in what was cooked on the ships of overseas eastern merchants, perhaps they tried to cook their dishes - for example, shurpa. Only by adjusting the recipe to suit yourself. Overseas tomatoes and peppers are not for a man.

Only local vegetables and spring greens, which grew in abundance near the towpath - young nettles and sorrel. And I especially like my husband’s phrase “I haven’t eaten such shurpa even in Kazakhstan and Uzbekistan!”

Delicious!!! I prepared Shurpa according to your recipe. Actually, it was the first time in my life that I made this soup. My husband ate the right Shurpa from the chef. I rated mine according to your recipe at the highest level! Today is my husband's birthday. I'll make Shurpa again. I want to receive compliments again. Thanks for the recipe! The first time I came across the option of rubbing onions and garlic into the broth, I was afraid and only pureed a third.

Ingredients and how to cook

The soup turned out to be very rich in flavors and was gone in no time. Step 1. Wash the meat, fill it with water in a saucepan so that the meat is covered by an inch, taking into account boiling during cooking. Peel the onions and carrots. Step 2. After boiling and removing the foam, add carrots, coated garlic and onions to cook along with the lamb.

https://www.youtube.com/watch?v=DkmNeUVMaro

Depending on the part of the lamb’s body and its age, we cook for about 2 hours or a little more, but you should not take the shanks, since we are cooking shurpa, not khash.

Irada, khash is only a man’s hands, it’s a tradition and a ritual of some kind, it’s a holiday for everyone and a recipe that doesn’t tolerate speed and fuss. Honestly, I don’t eat this due to my circumstances! BUT I am always for observing traditions and ways of life, I vote for you and your creator husband. When a man cooks in the house, it must be a big holiday!!! It’s a pity that such things don’t exist: I vote for cooking with men’s hands and 5!!! When he cooks and cleans himself, but he has to clean everything again himself and cleans the kitchen

Step 3. As soon as the meat begins to come away from the bone, take it out, remove it from the bone and cut it into large pieces. If desired, you can return it to the broth for boiling or put it on plates when serving.

Step 4. Garlic sauce: crush garlic, mix with a pinch of salt, add vinegar and stir. Salt and garlic sauce are served separately. When serving, everyone adds salt and garlic sauce to their plate, to taste. Show everyone. Reset everything.

Russian soups have long been called stews, and only Peter 1 began to call foreign dishes soups, and later almost all stews began to bear this name.

Today there are about several types of soups in the world; they can be divided into almost types, and each of them is prepared by different peoples in its own version.

Lamb has long been considered an Asian preference, so soups made from it have Asian roots, although the soup is considered only a dish of sedentary peoples.

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Lamb shurpa

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Source: https://kylinariaohta.ru/shurpa-iz-golovi-barana.php

STEP-BY-STEP COOKING RECIPE

Onions - 8 pcs.? Celery greens - 1 bunch? Ground black pepper, salt, thyme and bay leaf to taste. Guts, legs and head. Bring to a boil, remove the resulting foam with a spoon.

And add to the pan: finely chopped carrots, chopped onions, celery root and continue to cook over low heat.

When the meat begins to separate from the bones, remove the head and chop it in half.

We remove the tongue and brain from it, and separate the meat from the bone. We cut all this into small pieces. Meanwhile, strain the broth, then add chopped meat to it.

Then add boiled rice and leave the soup to cook for 15 minutes.

After that, season it with sour milk, chopped hard-boiled eggs, parsley, mint, citric acid, ground black pepper and butter. Our lamb's head soup is ready.

Enjoy your meal! To make your milk soup or rice porridge cook faster, try first boiling the pasta or rice in water, and then transferring it to the milk.

Only registered users can save materials in the Cookbook. Please login or register. Rice Data per g: Calories: kcal Proteins: 6. Onions Data per g: Calories: 41 kcal Proteins: 1.

Four minutes is enough to cook in water. You can remove excess salt from the soup using rice. Place the washed rice in a piece of clean cloth and simmer in the soup. Excess salt will be absorbed into the rice. It is good to add freshly squeezed cabbage, carrot or tomato juice to the finished soup before finishing cooking.

If you want the broth to have a beautiful golden color, add a few pieces of onion scales to it during cooking. Excess salt in any soup will quickly be absorbed by pieces of raw potatoes or slices of fresh apple. Add them to the broth and leave to simmer for ten minutes over low heat.

Afterwards, remove with a slotted spoon. Meat broth should be salted half an hour before the end of cooking.

Tatar-style lamb head soup

Fish broth is salted at the very beginning of cooking. And the mushroom one is at the very end. Find recipes, articles and tips:.

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In this way, you can search for a combination of several categories at once, max. Soup from the head of a young lamb From the first spoon you will feel how your mood improves!

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