Shurpa - it is very thick and rich soup with meat broth with vegetables and spices. Shurpa (chorpa, shorpo) - is of Asian cuisine that has very many variations, depending on the region. Most often brewed shurpa lamb, but can also be used as beef, poultry or fish.
To correct Shurpa cook lamb, you need to choose the right meat - that's obvious. Always fresh, moderately greasy. Different recipes shurpa lamb provide different options for the use of meat. In some embodiments, the meat is boiled until tender, or half cooked, then cook in the broth Shurpa. That is to cook a dish as shurpa exact recipe is not necessary. The main thing - to understand the principle. And it's easy. The meat plus vegetables, plus spices. A set of products and shurpa thickness can be varied at will.
Shurpa. Option One
500 g of mutton without bones
100 sheep fat
600 g of potatoes
300 g sweet peppers
2 tbsp tomato sauce or paste
Cilantro, parsley, dill
Salt, black pepper, ground coriander, coriander
Meat to cut into small portions. Put the pan on the fire with thick walls (ideally - it seemed), put the lard (can substitute vegetable oil and will dietichnee). Melt, fry the meat in it. Pour the cumin and coriander. Add the chopped onion half rings. Next - finely chopped carrots. Peppers remove seeds, cut into strips and add to the pan with the vegetables. A little put out and put the tomato paste. Stir. Boil two liters of water. Pour boiling water over the vegetables and meat, so that the water covered them completely. Bring to a boil, to make a small fire and simmer for about half an hour.
Prepare the potatoes: peel, cut into large.
Check the readiness of meat. When it is soft, add the potatoes and pour more boiling water to the desired volume. Season with salt and pepper. Boil the potatoes until tender.
Finely chopped greens, pour into prepared dish.
Shurpa. Option Two
600-700 g mutton ribs
4-5 large potatoes
5 large potatoes
3 tomatoes (can substitute tomato paste or ketchup)
By 1shtuke sweet peppers, carrots, onions.
Black pepper (pepper), bay leaves, cumin, parsley, cilantro.
Ribs washed, cut, if necessary, put in a saucepan. Pour 2, 5 liters of cold water, put on a big fire. When the water boils, remove the foam formed. Put in preparing onion soup, a few peppercorns (to your taste), salt. Boil the broth over low heat.
At this time, do vegetables: Peel potatoes, coarsely chopped (if the tubers are small, you can not cut it). Cut the carrots into slices. Peppers remove seeds and chop coarsely.
When the meat is almost ready, strain the broth needed. Remove the onion and pepper. In pure soup with ribs Add potatoes and carrots, a few minutes - pepper. Tomatoes peel and grate. Add to the broth along with the bay leaf and cumin. Cook for about 10 minutes, until the potatoes and carrots are tender. At the end of cooking add the greens. Bon Appetit!
Find a good beef, whatever you say, it's easier than lamb. If you are, of course, you do not live in the Caucasus. So instead shurpa lamb can be quite Shurpa cook beef. The technology is the same as beef also requires usually prolonged cooking.
In the traditional version, when preparing shurpa lamb recipe provides that the vegetables (carrots, potatoes) are placed in a cauldron all or very coarsely chopped. When it comes to cooking shurpa a big family, in a large cauldron, it is real and justified. But if you are cooking for two or three, it is still more convenient to cut the vegetables and not put in a saucepan carrots and two potatoes. Agree, it looks a bit ridiculous.
In addition to potatoes, carrots, peppers, in Shurpa sometimes put zucchini, eggplant, chickpeas, peas and homemade noodles.
As already mentioned, traditionally brewed in Asia shurpa lamb. But there are options for cooking shurpa and chicken broth. For example, in the Georgian kitchen.
Shurpa with plum
1 medium chicken
200 g of peas
100 g rice
50 g of fresh plum
Green (cilantro, parsley, dill)
Black pepper, dried mint, salt - to taste
Peas rinsed and soaked in cold water and leave overnight. In the morning drain the water, boil the peas until tender.
Chicken broth to cook. While the soup is cooked, peel and chop the onion, wash rice and plum. From plum remove the seeds.
Take the cooked chicken from broth, separate the meat from the bones, cut. In the broth to put onions, rice. After 8-10 minutes add the cooked peas and plum. Season with salt and pepper. Cook for about 15 minutes. In Shurpa ready to put chicken, chopped herbs and serve.
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In winter, even those who are constantly sitting on a low calorie diet can revise your diet. In the cold season our body needs more energy to sustain itself in working order and resist infections. Of course, sweets and chocolate - it is also a source of energy, but it's better to get it out of the more useful and valuable food. Hot thick chicken soup with vegetables and cereals - a great idea for lunch or early dinner. And you can even do without a second! Stews can be found in many cuisines. Take the same borscht Slavs. The Germans for the name of the thick soup is the concept aytopf. This meat soups from different types of meat, smoked meat, can replace a complete meal. More sophisticated Italians cook minestrone - thick vegetable soups are not so high-calorie, but rich in vitamins.
Minestrone with Chicken
Chicken legs or thighs - 4 pcs.
Green peas - 200 g
Cauliflower - 1 head
Carrots - 1 pc.
Onions - 1 pc.
Celery root - 1 pc.
Leeks - 1 pc.
Potatoes medium - 2 pcs.
Pasta (small) - 100 g
Tomatoes - 2 pcs.
Spices (basil, thyme, dill, parsley)
Chicken clear soup boil. Remove the meat and cut into small portions. Root Wash, peel and cut into cubes. Add to the broth. Cauliflower divided into florets and also sent to the broth. Leek cut into half rings, add to the broth. With tomato peel and chop. Bow-turnip chop finely and fry until golden brown in olive oil. Add onions and tomatoes in a pan and cook for about 5 minutes. In the last stage in the soup put the pasta and peas. Add the meat and spices and salt to taste. When the peas will be soft - soup can be turned off. Serve hot. Bon Appetit!
One of the most popular soups in the post-Soviet space - a soup kharcho thick, nourishing, rich.
0, 5 kg of beef fat
0, 5 cups of chopped walnuts
0, 5 cups of rice
3 tbsp tkemali (can be replaced with 10 fresh plum summer berries or 0, 5, Art. pomegranate juice in the winter)
1 tbsp flour
The root and parsley
Hops-suneli (2 tsp)
A few cloves of garlic
A bunch of cilantro
Black pepper (peas)
Basil (1/2 tsp)
Saffron, cinnamon, red pepper (a pinch)
Coriander (1/2 tsp)
Despite the long list of products and a soup. Beef chop and cook until tender in 3 liters of water. Meat reach and broth. Put the meat back into the pan and pour the pre-washed rice. Onion finely chopped and fry in butter with the flour, parsley root and cut clean. Put the broth in the onion, parsley, black pepper, bay leaf. After 10 minutes, pour walnuts.
When the rice is fully ready, add the broth tkemali or pomegranate juice and hops-suneli, parsley, paprika, saffron, cinnamon. Cook the soup for about five minutes and off. Infuse a few minutes under the lid and serve. When serving sprinkle with cilantro, basil and put crushed garlic. A good complement to this is the soup fresh pita bread.
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Charming small kochanchiki sprouts cause mixed feelings. On the one hand - it seems, well prepared from a miniature copy of the cabbage, on the other hand - they are so good looks that are forced to work the culinary imagination. From Brussels sprouts are obtained delicious first course. It is perfectly combined with other vegetables and can be part of minestrone - thick vegetable soup.
Soup with lentils and brussels sprouts
Lentils in Europe for a long time was considered a medicinal plant, and treated with great respect. It is a good supplement to Brussels sprouts and the result is a wonderful rich soup.
180 gr. lentils
200 gr. Brussels sprouts
Finely chopped onions and carrots fry in vegetable oil. In a pan pour 1, 5 -2 liters of cold water and put fried onions, carrots and washed lentils. Give it simmer for ten minutes and add the sprouts. If it has been frozen, it is not necessary to defrost.
Peeled tomatoes finely cut and put together with the cabbage. All cook another 15-20 minutes on low heat until tender. At the end of cooking salt and pepper to taste. Greens put in a dish before serving.
Soup of Brussels sprouts
This recipe is delicate soup, mashed potatoes, flavored and surprisingly beautiful appearance. It will be very good for the festive dinner, when it is expected to submit the first dish.
400 gr. Brussels sprouts
500 gr. Veal broth
125 ml. milk
200 ml. cream
1 egg boiled
The number of products is designed for 4 servings
Cabbage cleaned under running water. Separate from all 24 heads of cabbage outer leaves to decorate the soup. These leaves are blanched in hot salt water for about 5 minutes, then they were dipped in the cold. This must be done so they fusion penetration and at the same time retaining its shape.
In the vegetable oil or fat from the ham cut into small pre-fried onions until clear. It is important not to overcook the onions and bring on a golden crust, otherwise it will spoil the soup color puree. To add chopped onion sprouts and cook just 3 minutes, stirring occasionally.
Vegetables with salt, pepper and season with nutmeg, and put in the broth, to be put on the fire. The soup simmer for about 20 minutes. Then they all poured into a blender and made into a state of cream, you can use for the same purpose sieve. In the puree add the milk and bring to a boil all.
While boiling soup, whipped cream. They are administered after the soup was removed from the plate
After that, you can pour the soup in portions of the plates. In the middle of each lay an egg cut into rings, which are arranged around the cabbage leaves. In this form, the soup is supplied to the table.
Soup with rice and Brussels sprouts
This light summer soup - low-calorie and vitamins. To cabbage seethe outside and raw on the inside did not stay by the time cooking it specially prepared. First, it must be rinsed to remove excess leaves and cut kochanchiki slightly from the cobs to make a cut crosswise. Then boil the cabbage in the soup evenly and remains intact and attractive.
200 gr. frozen Brussels sprouts
1 zucchini squash
2 medium tomatoes
2 celery stalks
1 small carrot
1 liter of vegetable broth
150 gr. rice
150 gr.zelenogo peas
Tomatoes must be peeled. For this purpose they are washed and dipped only 30 seconds in boiling water. Thereafter, they shift them in cold water, and then cleaned and cut into small cubes.
Zucchini is also washed and cut into small cubes, so do with celery. Onions cleaned and finely cut carrots cleaned and cut into small strips.
In a large pan pour vegetable oil 3-4 tablespoons, heat it up and put the first bow. His fry for about three minutes until transparent, then add the zucchini, carrot and celery and fry for about 7 minutes over medium heat.
Then the soup is put stewed tomatoes and simmer for about 5 minutes, then poured into boiled broth and 7 minutes. Rice is cooked separately in a half-baked are placed in the soup with Brussels sprouts and green peas. At this point the soup salt, pepper and cook another 10 minutes. Ready soup poured into the dish and decorate with basil leaves.