Shurpa is a rich first dish from East Asian cuisine, which has a lot of variations and even names. At its core, this is a vegetable soup, the basis of which is a strong meat broth. There are dozens of options for preparing shurpa, which differ in technology and a set of products.
For example, in Uzbekistan, shurpa is cooked on lamb ribs. The soup turns out to be very rich and fatty, but at the same time quite light. After all, in a strong broth there are many different vegetables. This soup can be eaten even in the summer heat.
Want to try? Then cook according to our photo recipe.
The main ingredient of shurpa is meat, most often lamb. The most suitable for this dish are the back and brisket. You can also take ribs.
Lamb can be replaced with any other meat except pork. Known "hunting" variations of soup with hare, duck, partridge or pheasant.
A distinctive feature of shurpa is an unusually large amount of onion for European taste. In addition to it, carrots, tomatoes, sweet and hot peppers are put in the soup.
In some shurpa recipes, chickpeas, lentils and other beans are added, as well as noodles and cereals.
Quince, plums and apples are often used. As with many Asian dishes, fresh juicy greens are indispensable here.
The most delicious shurpa is obtained in a cauldron. Instead, you can take a ceramic pot, ducklings, or a heavy pot with a thick bottom.
To give a rich aroma, cumin, coriander, turmeric, saffron, ground hot pepper are put in the soup. Moreover, they do this at the beginning or middle of cooking, so that the meat has time to be deeply saturated with spices.
Salt the soup at the end so that the meat remains juicy and soft. Fresh herbs are poured directly into the plate.