Shurpa is a thick, rich, filling soup, popular in the culinary traditions of many peoples of the East and Eastern Europe. As the experience of using modern kitchen appliances shows, many dishes (including soup-shurpa) can be prepared in a multivariate.
To use modern multivars for cooking traditional dishes is sometimes even more convenient than cooking on a conventional gas or electric stove, since you can set the desired program, and then the "smart" device independently controls the cooking mode of a dish. Of course, before preparing a shurpa in a multivarche, it would be nice to be able to just prepare a shurpa (that is, understand the general principles of cooking), but do not despair if you do not have such an experience. We will teach you how to prepare a shuropa in a multivariate correctly.
In the preparation of shurpa, lamb, veal or beef is usually used, meat of birds (chicken, turkey), less often fish. Also, the shurpa can be cooked from horse meat, goat meat and game, but not from pork.
Shurpa in the multivark
Recipe shurpa in the multivark (calculation of about 6 servings or 4.5 liters of bowl).
Ingredients:
- low-fat lamb - about 1 kg;
- onion - 1 onion;
- carrots - 1 piece;
- sweet pepper - 1-2 pods;
- hot pepper -0,5-1 pod;
- potatoes - 2-3 pieces;
- tomato paste - 1-2 tablespoons;
- greens - basil, parsley, tarragon - 2-3 sprigs;
- garlic - 5-8 denticles.
Preparation
We cut the meat into large chunks and place them in the bowl of the multivariate. Set the "steaming" mode and do not approach the device for 20 minutes. At this time we cut the peeled onion with cubes, the carrot with a large short straw. After the multivark signal, we put the prepared vegetables and set the same mode for another 20 minutes. Meanwhile, we clean and cut the potatoes and peppers.
After the estimated time, we add sliced large potatoes, sweet pepper, cut into strips and finely chopped pepper. Add spices and salted. We pour some water and tomato paste. We set the "soup" mode for 20-30 minutes. Ready soup-shurpa is poured on plates or soup cups and sprinkled with chopped herbs and garlic. A spoonful of sour cream also does not hurt. That's how you can personally make sure that the mutton skewer, cooked in a multivark, is quite good.
Spicy shurpa from beef in a multivark
Delicious shurpa in the multivark can also be made from beef or veal.
Ingredients:
- not old beef (you can pieces on bones) - about 1 kg;
- 1 carrot;
- onion - 1-2 pcs .;
- sweet pepper - 1-2 pods;
- Dry spices for shurpa (you can use a mixture for pilaf);
- tomato paste - 2 tbsp. spoons;
- eggplant-1 pc .;
- garlic - 5-8 denticles;
- black pepper - 6-8 peas;
- bay leaves - 3-4 pcs .;
- cloves - 4-5 pieces;
- greens are different - to taste.
Preparation
In the multivark cook meat for about 2-3 hours (depending on the meat) in 3 liters of water, along with a whole bulb, bay leaf, pepper-peas and cloves. We cut vegetables, potatoes - large pieces, carrots and peppers - thick short straws. Eggplant shall be cut into cubes or cubes, soaked separately in cold water and washed,
Meat cut into pieces and together with potatoes and carrots we pour in a bowl multivarka a small amount of broth. We select the "quenching" mode and set the timer for 15-20 minutes. When the time runs out, pepper and eggplant are put in and put for another 10-15 minutes in the "quenching" mode. If necessary, add the right amount of broth, choose the "soup" mode and time - 10 minutes. The ready shurpa is best served in braids (objects like large pial) or soup cups. Before serving, season the first dish with chopped herbs and garlic.