Cooking process
Shurpa, as well as pilau – the pearl of Uzbek cuisine. Once you try this dish, you want it again and again.
Shurpa is cooked in Uzbekistan in two versions – fried (kaurma) and boiled (kainatma). The recipe for boiled shurpa I already laid out on the site. Today I want to tell you about a completely non-dietary, but not less delicious version of this dish.
Again, as with any dish, every mistress gets her own taste of shurpa and every mistress does it with her own peculiarities and subtleties.
To cook fried shurpa in Uzbek, you need to take food from the list. We do not eat lamb fat, it’s too fat, but I add a little fatty scraps from lamb in the primary roasting.
Also we need pre-soaked peas. Fried shurpa can be prepared without peas, but it is more delicious.
For shurpa, take beef or lamb. I took both. With lamb cut the fat and cut it into cubes. Cut the remaining meat into small pieces. If there are bones, it is desirable to cut them smaller.
Peel potatoes and cut them large.
Prepare the rest of the vegetables. All cutting should be large.
Heat the Kazan on fire. Add slices of cut fat and sip. Remove the pieces of fat, add the vegetable oil and fry the meat until ruddy. Salt.
Add in onion, garlic and spices. At this point, I add chilli, preferring to cut it into rings. Not all, of course, only a part. Garlic can be passed through the press, you can just cut it. Fry all together until the onion is browned.
Add tomato, carrot, bell pepper. Fry for 3 minutes. I know that some prefer too strong roasting, for me this option is unacceptable. And I do not add potatoes to vegetables at this stage.
Pour vegetables with water, bring to a boil and add soaked and washed peas chickpeas. Boil the shurpa until the peas are soft.
In the last place put potatoes in potatoes. Solim dish to taste. When the potatoes become soft, shurpa can be served.
Fried shurpa (kaurma) in Uzbek is ready. When serving, sprinkle it with fresh herbs.
Fried shurpa in Uzbek style
Another version of the Uzbek shurpa, which is sure to please connoisseurs and lovers of Uzbek cuisine.
Ingredients
Beef – 300 g
Lamb – 250 g
Vegetable oil – 4 tbsp.
Onion – 1 pc.
Carrots – 2 pcs.
Potatoes – 3 pcs.
Sweet pepper – 1 pc. (large)
Peas chickpeas 250 g
Tomato – 1-2 pcs.
Garlic – 2 cloves
Zira – 1 tsp.
Chilli pepper – to taste
Pepper fragrant – to taste
Greens – for filing
Cooking process
Shurpa, as well as pilau – the pearl of Uzbek cuisine. Once you try this dish, you want it again and again.
Shurpa is cooked in Uzbekistan in two versions – fried (kaurma) and boiled (kainatma). The recipe for boiled shurpa I already laid out on the site. Today I want to tell you about a completely non-dietary, but not less delicious version of this dish.
Again, as with any dish, every mistress gets her own taste of shurpa and every mistress does it with her own peculiarities and subtleties.
To cook fried shurpa in Uzbek, you need to take food from the list. We do not eat lamb fat, it’s too fat, but I add a little fatty scraps from lamb in the primary roasting.
Also we need pre-soaked peas. Fried shurpa can be prepared without peas, but it is more delicious.
For shurpa, take beef or lamb. I took both. With lamb cut the fat and cut it into cubes. Cut the remaining meat into small pieces. If there are bones, it is desirable to cut them smaller.
Peel potatoes and cut them large.
Prepare the rest of the vegetables. All cutting should be large.
Heat the Kazan on fire. Add slices of cut fat and sip. Remove the pieces of fat, add the vegetable oil and fry the meat until ruddy. Salt.
Add in onion, garlic and spices. At this point, I add chilli, preferring to cut it into rings. Not all, of course, only a part. Garlic can be passed through the press, you can just cut it. Fry all together until the onion is browned.
Add tomato, carrot, bell pepper. Fry for 3 minutes. I know that some prefer too strong roasting, for me this option is unacceptable. And I do not add potatoes to vegetables at this stage.
Pour vegetables with water, bring to a boil and add soaked and washed peas chickpeas. Boil the shurpa until the peas are soft.
In the last place put potatoes in potatoes. Solim dish to taste. When the potatoes become soft, shurpa can be served.
Fried shurpa (kaurma) in Uzbek is ready. When serving, sprinkle it with fresh herbs.