Shurpa on a fire in a cauldron: traditional cooking methods

What could be the best end to an active day outdoors? Of course, a delicious and hearty dinner. Shurpa on a fire in a cauldron combines both of these signs. This thick meat soup, flavored with oriental spices, will not leave anyone indifferent.

  • Ingredients
  • 2 Small cooking tips
  • 3Shurpa on a lamb bonfire
  • 4Shurpa on pork bonfire
  • 5Shurpa on the stake of beef

Ingredients

Like any recipe for Oriental cuisine, shurpa on the fire implies respect for the exact proportions between the components. It is better not to be lazy and look for the most fresh products for the dish. Then for sure you can be sure that the soup will turn out really tasty, even if none of the companies previously knew at all how to make shurpa.

A set of products for making shurpaThe main ingredients include:

  • Meat. It can be lamb, beef or pork. The main condition is that it is not too fat. Well, if it is on the bone;
  • Onion. You can take red;
  • Carrot;
  • Potato;
  • Bell peppers;
  • Tomatoes;
  • Garlic;
  • Spice. Their choice is made to taste, but standardly, in addition to salt, there is zira, barberry, coriander, sometimes hops-suneli;
  • Greenery. The bigger, the better.

The exact amount of food depends on the type of meat selected and the number of people in the company.

Small cooking tips

Many fans of outdoor activities will certainly be interested to learn how to cook shurpa on fire. In fact, nothing complicated about it.

The only thing that is important to bear in mind is that the dish is prepared only by the method of languor. A strong fire is not suitable here, so it is important to ensure that the coals do not flare up.
It is necessary to expect that the cooking process may take about 2 hours depending on the type of meat and the volume of the cauldron. A tasty dish will turn out if the meat is as fresh as possible, and the spices are fragrant. According to tradition, the broth is poured into deep bowls, and vegetables and meat are placed on separate plates. Marinated onions will complement the dish very well.

Lamb shurpa

Mutton shurpa on the fire – the traditional version of this dish. Particularly well fit ribs.

Lamb shurpaCooking process:

  1. In a cauldron with 1 liter of salted water, 1 kg of mutton is cooked. Approximate time -1.5 hours. In this process, it is important to maintain a low flame and remove the foam that appears in time;
  2. 3-4 onions cut into rings and sent to the meat;
  3. After 5 minutes 5 large carrots are sent to the cauldron. The dish is cooked on the fire for another 10 minutes;
  4. At this stage, your favorite spices are added to the dish, and also the amount of salt is increased if necessary;
  5. After another 10 minutes, put 5 sliced ​​tomatoes into the soup and continue to simmer for another 5 minutes;
  6. The last place put 6 potatoes, cut into cubes, and after 5 minutes – 3 bell peppers;
  7. It remains to wait 5-7 minutes and the dish is ready. It remains to generously sprinkle hot soup with your favorite herbs.

Such a variant of shurpa in a cauldron at the stake will satisfy even the most hungry men after an active walk in the fresh air.

Pork Shurpa

For those who are very fond of soft pork, they will like the recipe of shurpa on the fire based on this meat. In this embodiment, the most appropriate ribs.

When cooking shurpy pork is best to use pork ribsCooking process:

  1. In a cauldron with 1 liter of salted water, 1 kg of mutton is cooked. Approximate time -1.5 hours. In this process, it is important to maintain a low flame and remove the foam that appears in time;
  2. 3-4 onions cut into rings and sent to the meat;
  3. After 5 minutes 5 large carrots are sent to the cauldron. The dish is cooked on the fire for another 10 minutes;
  4. At this stage, your favorite spices are added to the dish, and also the amount of salt is increased if necessary;
  5. After another 10 minutes, put 5 sliced ​​tomatoes into the soup and continue to simmer for another 5 minutes;
  6. The last place put 6 potatoes, cut into cubes, and after 5 minutes – 3 bell peppers;
  7. It remains to wait 5-7 minutes and the dish is ready. It remains to generously sprinkle hot soup with your favorite herbs.

Such a variant of shurpa in a cauldron at the stake will satisfy even the most hungry men after an active walk in the fresh air.

Pork Shurpa

For those who are very fond of soft pork, they will like the recipe of shurpa on the fire based on this meat. In this embodiment, the most appropriate ribs.

Cooking process:

  • In a cauldron in vegetable oil, first fry the onion sliced ​​in half rings;
  • The emerging aromatic smell suggests the need to add meat. Its quantity is optimal to vary from 0.5 kg to 1 kg;
  • When the meat ceases to liberate liquid and reaches the degree of half-cooked, large-chopped vegetables are sent to the cauldron: 1 carrot, 1 Bulgarian pepper, 3-4 medium potatoes;
  • After 5 minutes, you can add a couple of sliced ​​tomatoes without the skin to the vegetables;
  • When the frying got the right consistency, drinking water is poured into the cauldron so that it completely covers the vegetables;
  • At the same time, all the necessary spices, salt and pepper are poured. Close the lid and simmer the dish on low heat for 40-45 minutes;
  • Shurpu on a fire in a cauldron is left to infuse for 10 minutes.

The finished dish is served with fresh herbs and garlic. The meat is very soft.

Beef Shurpa

Beef shurpa on the fire – a more lean version of the dish

Roast meat and vegetables filled with water so as to cover all the ingredientsCooking process:

  • Shurpa on the fire will get tastier if the flesh is separated from the bone. The total amount of meat is 1.5-2 kg;
  • In a cauldron with vegetable oil, roast meat, stirring it periodically;
  • To the half-cooked meat add diced vegetables: 3 onions, 1 large carrot, 4 tomatoes;
  • When the vegetables are well roasted, water is poured into the cauldron so that it covers all the ingredients. Cook the dish for 45 minutes;
  • In soup send 3 more chopped onions, 2 Bulgarian peppers and a head of garlic. If you want a sharper dish, you can put a couple of chili peppers in a cauldron;
  • After 10 minutes, it remains to add cubes of potatoes in the amount of 1 kg. As well as salt and spices;
  • After 10-15 minutes of cooking shurpa on the fire is ready.

This dish will appeal even to children because of lean meat and a lot of tasty vegetables.

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