How to cook pork shurpa at home? Secrets and tips from experienced chefs. A classic and simple recipe for pork shurpa.
Recipe content:
- How to cook pork shurpa - secrets and tips from experienced chefs
- Pork shurpa: a classic recipe
- Pork shurpa: rich and thick
- Pork shurpa with tomato and pepper
- Pork shurpa soup: a simple recipe
- Video recipes
Eastern cuisine is known for its mouth-watering and delicious dishes. One of these is the hot shurpa soup with coarsely chopped food. This hearty and rich lunch dish has long been known far beyond the borders of its homeland. Shurpa is ideally made from lamb, although this type of meat frightens off many because of its specific aroma. Therefore, it is replaced with pork, which makes the food no less tasty. Today we will consider how to cook pork shurpa. We will learn the secrets and subtleties of oriental cuisine. If you want to please your family with such an exquisite dish, choose one of the recipes below and cook a delicious meal. And tips will help you prepare a dish with a spicy taste and amazing aroma.
How to cook pork shurpa - secrets and tips from experienced chefs
- Pork ribs or tenderloin are used to prepare the broth. The choice of meat affects the fat content of the dish.
- Buy fresh meat. When shopping, look at the color and smell.
- A cauldron is usually used for cooking. But a regular saucepan with thick sides and bottom will do.
- The dish should contain a lot of vegetables and herbs.
- An equally important step is the choice of spices. For the recipe, laurel leaves, coriander, suneli hops, dill, cumin, parsley, cilantro, dill, basil, etc. are ideal.
- Take natural spices, without additives and dyes.
- An obligatory vegetable ingredient is potatoes with carrots and onions. Bell pepper is often added and gives the dish an exquisite flavor and color.
- The peculiarity of shurpa is a slightly sour taste. To do this, add sour berries or fruits such as apples, plums, quince, etc. to the dish.
- Some recipes involve pre-frying food. This makes the soup more rich, fatty and satisfying. In other recipes, there is no frying step and the food is dipped in a boiling broth.
Pork shurpa: a classic recipe
Real gourmets will surely appreciate the recipe for the classic shurpa. They know a lot about food and enjoy using dishes from different cuisines of the world. If you like hearty and rich soups, then be sure to try this dish.
- Caloric content per 100 g - 261, 7 kcal.
- Servings - 9 persons
- Cooking time - 2 hours 15 minutes
Ingredients:
- Beef pulp - 1 kg
- Onions - 1 pc.
- Tomato paste - 60 g
- Ground black pepper - 5 g
- Vegetable oil - 15 g
- Potatoes - 0.6 kg
- Lavrushka - 3 pcs.
- Sweet pepper - 80 g
- Peppercorns - 5 g
- Carrots - 100 g
- Zira - 5 g
Step by step cooking pork shurpa, a classic recipe with a photo:
- Cut the meat into pieces.
- Peel the potatoes, onions and carrots. Cut the potatoes in half, the onions and peppers into strips, and the carrots into slices.
- Heat oil in a skillet and add vegetables, except potatoes. Pass them for 5 minutes.
- Add meat and continue to simmer.
- Place tomato paste in a skillet and cook for 7 minutes.
- Put the fried meat with vegetables in a saucepan and cover with water. Boil.
- Add the seasoned potatoes and bring to a boil.
- Continue cooking for one hour.
- Pour the prepared shurpa into plates and sprinkle with fresh herbs.
Pork shurpa: rich and thick
The homemade pork shurpa recipe is very satisfying, thick and rich. The dish is rich in taste, an abundance of herbs and large pieces of boiled meat, and vegetables play the role of a side dish.
Ingredients:
- Pork - 800 g
- Potatoes - 6 pcs.
- Carrots - 2 pcs.
- Bulgarian pepper - 2 pcs.
- Tomatoes - 3 pcs.
- Garlic - 8 cloves
- Vegetable oil - for frying
- Parsley - a bunch
- Dill - bunch
- Zira - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step by step cooking pork shurpa, rich and thick recipe with photo:
- Cut the pork into large pieces and fry in vegetable oil.
- Coarsely chop the onion into 6-8 pieces, and the carrots into large rings. Add vegetables to the pan with the meat and continue to fry for 2 minutes.
- Free the bell peppers from the seeds and add to the cauldron. Continue frying for 5 minutes.
- Coarsely cut the potatoes into 6 pieces and place in a cauldron. Simmer covered for 15 minutes
- Fill everything with water, salt, boil and remove the foam.
- Season with hot chili peppers and simmer for 1.5 hours.
- After this time, make cross-shaped cuts on the tomatoes, scald with boiling water, dip in cold water and remove the skin. Cut them into 4 pieces and place them in the shurpa. Cook for 4 minutes.
- Peel the garlic, chop and put in a cauldron.
- Finely chop the greens and put them in the cauldron. Add bay leaves.
- Shurpa is ready!
Pork shurpa with tomato and pepper
The recipe for pork shurpa with tomatoes and peppers can be cooked not only over an open fire, but also at home on the stove. The chowder turns out to be fatty, rich and satisfying.
Ingredients:
- Pork on the bone - 500 g
- Potatoes - 4 pcs.
- Sour cream - 200 g
- Parsley root - 100 g
- Celery root - 100 g
- Tomatoes - 3 pcs.
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Bulgarian pepper - 1 pc.
- Vegetable oil - for frying
- Butter - 1 tablespoon
- Parsley - a bunch
- Hot red pepper - a pinch
- Salt - 1 tsp
Step-by-step preparation of pork shurpa with tomatoes and pepper, recipe with photo:
- Wash the meat and put it in a cauldron. Cover with cold water and boil. Remove the foam and simmer for 1-1.5 hours.
- Remove the meat from the broth, separate it from the bone and chop coarsely. Strain the broth.
- Peel the onion and cut into half rings.
- Peel and chop the potatoes.
- Peel the roots of parsley and celery, cover with cold water and grate on a coarse grater.
- Peel and dice the carrots.
- Cut the bell pepper into strips.
- Scald the tomatoes with boiling water, remove the skin and cut into large slices.
- Fry the meat in a skillet with butter, add the onion and fry for 7 minutes.
- Add tomatoes, roots, carrots and peppers. Stir and cook for 10 minutes.
- Transfer the food to a saucepan, cover with broth and boil.
- Add potatoes, pepper, salt and simmer for 20 minutes.
- Season the prepared shurpa with chopped parsley. And pour sour cream into each portion.
Pork shurpa soup: a simple recipe
Cooking hearty and tasty, at the same time, according to a simplified version of the Uzbek shurpa, will not cause difficulties even for novice cooks. The soup is thick, tasty and rich. It is perfect for a casual dinner and any occasion.
Ingredients:
- Pork fillet - 500 g
- Chicken fat - 100 g
- Potatoes - 4 pcs.
- Onion - 2 pcs.
- Wheat flour - 1 tbsp.
- Cilantro - bunch
- Parsley - a bunch
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
Step by step cooking pork shurpa soup, a simple recipe with a photo:
- Cut the meat into large pieces, place in a saucepan, cover with cold water and simmer for 30 minutes over low heat. Season with pepper and salt.
- Mixing continuously, add flour to the broth. Stir vigorously to avoid lumps.
- Cut the fat tail fat, melt in a frying pan and pour into a saucepan.
- Add coarsely chopped potatoes and onions.
- Simmer the soup until tender.
- Season the shurpa with herbs before serving.
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