An ancient food with Turkic roots. Dish varieties, national and regional characteristics. TOP 5 recipes for lamb shurpa. Little culinary tricks. Video recipes.
Shurpa must be served hot, putting a portion of meat, vegetables in each plate (bowl, kese), pour in the broth and sprinkle with herbs. Gently take out the hot pepper on a saucer, scoop out the pulp with seeds with a teaspoon and put it directly on a plate for lovers of spicy food.
This version of shurpa can be considered quite light, with a high fat content it contains a lot of vegetables and herbs.
Lamb shurpa - "quick" recipe with roasting
Usually shurpa is cooked from start to finish in one pot, but if you divide the preparation into two stages and take one more additional container, the cooking time will be shortened, and the taste will become even brighter and more intense.
Ingredients:
- Lamb (pulp and bones) - 1.5 kg
- Vegetable oil or fat tail fat - 100 g
- Onions - 2 pcs.
- Carrots - 2 pcs.
- Potatoes - 6 pcs.
- Bulgarian pepper - 2 pcs.
- Tomatoes - 2-3 pcs.
- Garlic - 2-3 cloves
- Herbs, spices, salt - to taste
Step-by-step cooking of lamb shurpa with roasting:
- Wash the lamb, carefully separate the pulp from bones, cartilage and ligaments.
- Pour the bones with water (in an additional saucepan), bring to a boil and cook over low heat until the broth is tender (40-60 minutes).
- Cut the lamb pulp into pieces with walnuts, dry on a paper towel.
- In a cauldron or multicooker (main dish) we melt fat tail fat or heat vegetable oil. Then we work very quickly: we clean all the ingredients, cut them and consistently throw them into the cauldron for frying.
- Put the lamb in the fat (in portions so that the oil does not have time to cool), fry until golden brown begins to form.
- The next tab is carrots, cut obliquely into 1 cm slices.
- Next - onions in thick half-rings.
- We just wash small young potatoes and dry them, cut large ones into a large cube or into halves-quarters. We spread, fry, stir from time to time.
- Remove the cores from the pepper, cut it in half and then with wide feathers, send it to the roast.
- When the pepper grasps, lay out the coarsely chopped tomatoes. The skin can be left on. We give the mixture of meat and vegetables a little stew and fill with lamb broth strained from the bones. Bring to a boil, cook with the lid closed over low heat for 25-40 minutes (depending on the youth and softness of the lamb).
- 5 minutes before readiness, according to the lamb shurpa recipe, salt, add spices chopped in a mortar (coriander, cumin, pepper mixture), sweet paprika, bay leaf, a bunch of herbs.
- Put the garlic chopped with a knife into the finished shurpa, remove the cooked greens, turn off the heat and let the finished dish brew for several minutes.
If during cooking the shurpa seemed too thick, you can fix it by adding boiling water.
Uzbek shurpa with lamb with chickpeas
In the Central Asian republics and Turkey, Asian peas - chickpeas - are often added to shurpa. The cooking process will take longer, but the dish will become much more satisfying and will acquire an exquisite nutty flavor.
Ingredients:
- Lamb (loin on the bone) - 1-1, 5 kg
- Dry chickpeas - 100 g
- Kurdyuk - 300 g
- Onions - 300 g
- Carrots - 200 g
- Potatoes - 400 g
- Sweet pepper - 200 g
- Tomatoes - 300 g
- Garlic - 2-3 cloves
- Salt, spices, herbs - to taste
Cooking lamb shurpa step by step in Uzbek with chickpeas:
- The day before, we sort out the chickpeas, wash them, soak them in cold water. It is very good to change the water 2-3 times to fresh.
- Cut the lamb into portions, rinse. Cut the fat tail into cubes. We put everything in a cauldron (pan), fill it with cold water and put it on fire.
- When the water boils, put the chickpeas, put on low heat, cover and cook until the chickpeas are soft.
- Cut and put in broth: carrots, bell peppers, onions - in thick rings, tomatoes - in slices. Cook for 10-15 minutes.
- Add potatoes, cut into medium cubes, cook for another 10-15 minutes. In an acidic environment (after adding tomatoes), the potatoes do not boil, they will be somewhat hard in consistency, but the broth will remain transparent.
- At the very end, salt, add spices, garlic, herbs.
Cilantro and raikhon (or regan), which we know as violet basil, are best suited to this variety of shurpa as greens. It has a brighter and more pungent aroma than European green, and it perfectly emphasizes the originality of oriental dishes.
Kazakh sorpa with turnips and dumplings
Potatoes, tomatoes and bell peppers have appeared in Old World cooking relatively recently, replacing more familiar and traditional ingredients: turnips, radishes, various sour fruits and dried fruits (plums, quince, apples, dried apricots), flour and dough products. Most of these authentic recipes have survived in Kazakh cuisine.
Ingredients:
- Lamb ribs - 500 g
- Lamb fat - 50 g
- Spicy onions - 300 g
- Sweet onions - 200 g
- Carrots - 300 g
- Turnip - 300 g
- Prunes or dried apricots - a handful
- Quince or sour apple - 1 pc.
- Hot pepper - 1 pc.
- Flour, water, salt - for dough
- Zira, coriander, salt, sugar - to taste
- Cilantro, parsley, basil - to taste
Step-by-step preparation of Kazakh sorpa from lamb with turnips and dumplings:
- Cut the lamb into large pieces, rinse, put in a cauldron, pour cold water, bring to a boil, remove the foam.
- Rub coriander and cumin (pinch at a time) between palms and pour into broth.
- Rinse prunes or dried apricots, cut into strips, add to the meat.
- Cut lamb fat, turnips into cubes, carrots and spicy onions into rings, lower into a cauldron, cook at a slight boil for 1-1, 5 hours.
- Knead a dense unleavened dough from flour, water and salt. The dough can be rolled into a layer and cut into diamonds, or you can pinch off small pieces with your fingers and flatten them slightly with your fingers. Dumplings can be poured directly into the shurpa or cooked separately by boiling in salted water and caught with a slotted spoon after floating.
- Cut a quince or apple into large slices, put in a shurpa along with bay leaves, hot pepper and a bunch of herbs.
- Salt, pepper, if necessary, add sugar and vinegar (lemon juice) to taste.
- Last of all, we catch the boiled herbs, and pour the sweet onion cut into thin half-rings into the shurpa. Immediately remove from heat and let the finished dish brew for several minutes under the lid.
- Put the meat, boiled dumplings, vegetables in deep bowls, fill with broth and sprinkle with finely chopped fresh herbs.
Shurpa with balkan lamb - chorba serbska
In the Balkans and Turkey, shurpa is usually prepared without potatoes, but with the addition of cereals (rice, corn), legumes (peas, beans, lentils), sour kvass or lemon juice and is seasoned with some fermented milk product (sour cream, yogurt).
Ingredients:
- Lamb - 400 g
- Vegetable oil - 100 g
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Tomato - 1 pc.
- Celery (root) - 100 g
- Wheat flour - 2 tablespoons
- Bay leaf - 2-3 pcs.
- Red bitter ground pepper - to taste
- Raw egg yolk - 1 pc.
- Salt to taste
- Lemon - 1 pc.
- Sour cream - to taste
- Parsley, cilantro - to taste
Step-by-step preparation of Balkan lamb chorba:
- Rinse the lamb, cut into pieces.
- Peel the onion, cut into half rings, carrots, celery into strips or grate on a coarse grater.
- Heat the oil in a cauldron, fry the lamb until crusty.
- Add onion, fry until golden brown.
- Add carrots and celery, fry until soft with constant stirring until the liquid evaporates.
- Add flour, mix everything well, fry a little more together, add chopped tomatoes, red pepper (hot or sweet - optional).
- Pour 1-1.5 liters. water, bring to a boil, season with salt, reduce heat and simmer until lamb is tender.
- Mix sour cream with egg yolk, dilute with lemon juice and a small amount of slightly chilled broth. Pour the mixture into a cauldron with chorba, mix well.
When serving, chorba is generously sprinkled with fresh herbs, garnished with a slice of lemon.
Culinary tricks for making lamb shurpa
Prepared portions of lamb can be laid out on a baking sheet slightly greased with vegetable oil and baked in the oven on the Grill mode. This will make the shurpa less greasy, but more transparent and appetizing.
Of the spices for shurpa, black and red peppers, coriander and cumin (cumin seeds), and sweet peas are used. They can be laid whole with the meat or shredded towards the end of cooking.
Some cooks, when preparing lamb shurpa at home, successfully use the "European culinary trick": punctures are made in a raw onion with a narrow knife or a spigot needle, allspice peas are tightly driven into the holes and the "aromatic mine" is sent to cook with mutton. Boiled onions and peppers that have given off their aromas can be easily and completely removed with a slotted spoon. Dill greens do not go well with shurpa, but parsley, cilantro, all kinds of basil, tarragon (tarragon), savory, green onions will greatly decorate this dish, slightly compensate for its fat content.
In the East, on holidays or when meeting dear guests, a more pretentious old way of serving shurpa is sometimes practiced: meat with vegetables and other ingredients (such as dumplings or fried baursaks) is laid out on a common dish, and broth with herbs is served in portioned bowls. This type of serving was practiced in antiquity, even before the spread of spoons among the nomads, when hard pieces were taken from the dish by hand, and the broth from the bowl was washed down. Now this is done only with dishes from beef, horse meat or camel meat, where there is no quickly solidifying fat. In the case of lamb shurpa, it is better to use portioned serving, not allowing the broth to cool and the fat to freeze.
