How to make lamb from a lamb?

Shurpa is a thick meat soup, which is a national dish of many peoples of Central Asia, the Middle East. The peculiarity of this dish is that the meat for it is necessarily pre-fried. In this article we will tell you how to properly prepare a shurpa.

Recipe for making lamb shurrings at the stake

With the arrival of spring and summer, the time for picnics is approaching in nature. We suggest you to prepare a shuropa at the stake. Cooked in the fresh air, with the smell of haze it will be especially tasty.

Ingredients:

• lamb - 3 kg;
• fatty fat - 200 g;
• onion - 2,5 kg;
• fresh tomatoes - 1,5 kg;
• carrots (large) - 2-3 pcs .;
• sweet pepper - 600 g;
• potatoes - 2.5 kg;
• greens of dill and parsley - 200 g;
• bay leaves - 6 pcs .;
• salt, pepper, Uzbek spices - to taste;
• water - 8 liters.

Preparation

The number of products in this recipe is calculated on the preparation of a large amount of shurpa. At your discretion, you can reduce the whole set of ingredients.

To make a shurpa from lamb at the stake, we need about 15 liters of cauldron. We install it over the fire, put the fatty fat in it and melt it. We thoroughly wash the meat, cut it into pieces, add it to the cauldron and fry about 20 minutes. On the meat should be formed ruddy crust, then it must be removed and temporarily set aside. Now, in the fat spread the chopped onions (1.5 kg) and grated carrot on a large grater. Fry in the cauldron until softening. We put the meat in the cauldron again. A little calming the flame of fire. Tomatoes cut into cubes of medium size, sweet pepper - straws and also put into the cauldron. Prepare marinated onions, for this, cut it (1 kg) into half rings and pour a mixture of water and vinegar (the amount of vinegar is equal to the amount of water), salt and sugar. For pickling onions, it is better to take any fragrant vinegar.

We pour water into the cauldron, cover it with a lid and cook soup at the stake for about 2.5 hours. The fire should not be too big - so that the lamb's sheep in the cauldron just boiled. Almost at the very end we add potatoes, it is better that it be cut large. Also we put there salt, pepper to taste and a bay leaf. Cook for about 20 minutes until the potatoes are ready. Shurpa from lamb at the stake is ready. Before serving, put a little pickled onions in each plate and sprinkle with chopped herbs.

Lamb Shurpa Soup - recipe

If there is no possibility to get out on the nature, it does not matter - prepare an Uzbek shurpa from mutton at home. The only obligatory moment is to use a desirable cast-iron cossack. In the shurpa pan it will not be at all like that.

Ingredients:

• lamb - 0,5 kg;
• lard fat - 100 g;
• tomatoes - 500 g;
• potatoes - 600 g;
• onion - 5 pieces;
• sour apples - 2 pieces;
• red hot pepper - 1 pc .;
• dill, coriander - 50 g each;
• bay leaves - 3 pcs.

Preparation

Preparation of shurpa begins with the fact that we fry pieces of fatty fat in the cauldron. If you could not find a fattened lard, you can replace it with a pig. When greaves are formed from cracklings, we take them out of the cauldron, and in the resulting fat fry pieces of meat, chopped onions, carrots and tomatoes for about 10 minutes. Then add the chopped potatoes, stir and fry for another 5 minutes. After that, pour in about 2.5 liters of water in the cauldron, bring to a boil, add bay leaf, salt. Cook for about 1 hour. When the shurpa is almost ready, we add crushed apples to it. We cook another 15-20 minutes. Almost before turning off we add pepper and chopped greens of dill and cilantro. Shurpa from lamb is ready!

Some people like to add tarragon and basil to shurpa, but this is already a matter of taste. Bon Appetit.