Beef shurpa

Uzbek cuisine

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Description Products Steps

Listen to the recipe:

Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can also be added to it, or it can be made on the basis of kvass, as, for example, in Moldova. Usually shurpa is made with lamb, but we will use beef. The main thing is to choose a fattier piece! The broth for shurpa must certainly have a high fat content.

1. Calories
   48,14 kcal
2. Protein
   2,99 gram
3. Fat
   2,8 gram
4. Carbohydrates
   2,82 gram
5. ~ Time
   2 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Beef

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   500 g
2. Water

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   2 l = 2000 g
3. Potato

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   2 pcs. = 240 g
4. Onions

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   2 pcs. = 160 g
5. Carrot

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   3 pcs. = 300 g
6. Bulgarian pepper

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   2 pcs. = 300 g
7. Tomato

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   2 pcs. = 180 g
8. Bay leaf

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   1 piece = 1 g
9. Paprika

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   5 g
10. Parsley

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    40 g
11. Vegetable oil

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    40 ml = 40 g
12. Salt

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    to taste
13. Black pepper ground

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    to taste

Steps:

1. 
   Peel the potatoes, onions and carrots. Cut potatoes and peppers into cubes. Remove the skins from the tomatoes and cut into large cubes. To make it easier for you to peel tomatoes, make small cuts on them and pour boiling water over them. Rinse the parsley.
2. 
   Place a pan of water on the fire and place the beef in it. Cut one onion and one carrot in half and add to the meat, add a bay leaf. Bring to a boil, skim off the foam and simmer over low heat for 90 minutes.
3. 
   Remove vegetables and beef. Cut the meat into cubes.
4. 
   Cut the remaining onion into cubes and grate the carrots on a coarse grater. Fry the vegetables in heated vegetable oil until golden brown.
5. 
   Add potatoes to the resulting broth and cook for 10 minutes, then add fried onions, bell peppers, carrots and cook for another 5 minutes. Then add the tomatoes and cook for 5 minutes.
6. 
   Salt and pepper the soup, add paprika, remove the pan from the heat and leave the soup covered for 15 minutes.
7. 
   Ladle the soup into bowls, top each serving with beef and parsley leaves and serve.

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