Shurpa (shorba) in Arabic means soup. I was taught him to cook one southerner. When I cook shurpa with chicken and home-made noodles for dinner, I am absolutely sure that the second one does not need to be cooked, because the shurpa is very thick, nourishing and rich. One big dish is enough even for a man.
Of course, you can add ready-made pasta to shurpu, but, first, the taste is not the same, and secondly, they tend to swell to incredible sizes, and turn the soup into a sticky mash. With homemade noodles, the broth will remain transparent!
Ready-made shurpa with chicken and homemade noodles must be generously seasoned with herbs, it would be nice to have cilantro and green onions, add a little fat sour cream!
- Cooking time: 1 hour
- Servings: 4
Ingredients for chicken and homemade noodles
For soup:
- 700 g of chicken (thighs, legs, wings);
- 5-6 large potatoes;
- 5-6 tomato;
- 2 large onions;
- 3 pods of pepper (you can take the sweet Bulgarian pepper);
- 5 g ground red pepper;
- 5 g of cumin.
For homemade noodles:
- 100 g of wheat flour;
- 1 egg.
Method of cooking shurpa with chicken and homemade noodles
We begin to cook shurpa with cooking basics - rich chicken broth. I usually marinate in advance portions of chicken meat with underwire (thighs, legs, wings) in a mixture of red pepper, garlic and olive oil.
Pour olive oil into a large saucepan. Fry the onions and pieces of chicken, add the cumin, then pour 2 liters of boiling water. Cooking broth 40 minutes.
In the meantime, the chicken is cooked, let's do some homemade noodles. Pour slurry on the table as a heap on the table. In the middle of the hill we break a large egg. If the eggs are small, then you need to reduce the amount of flour by 10-20 g.
Mix the dough until smooth and give it a rest (30 minutes in food film). It is better to place it at this time in the refrigerator.
Roll out the dough on the desktop. The table needs quite a bit to sprinkle with flour. You need to roll the noodle dough until its thickness is comparable to the thickness of two playing cards. The result is a dough sheet with a width of about 20 centimeters and a length of about 70-80 centimeters.
Fold the dough into a roll and cut into strips 2 centimeters wide.
Sprinkle a plate or tray with semolina (corn) grits so that the noodles do not stick, and dry it for 10 minutes at room temperature.
The chicken is almost ready and it's time to add vegetables. Tomatoes are added to shurpa without skin. On each tomato we make a small cross-shaped incision, pour them with boiling water for 4 minutes. Cool and gently remove the skin.
Add ground paprika, potatoes, peppers, and tomatoes to the broth pot. By the way, new potatoes can be added to the soup along with the peel, if, of course, you have grown it yourself, or are confident in its origin. The peel of organic potatoes contains a lot of nutrients! Shurpu bring to a boil, close and simmer on low heat.
We put homemade noodles in boiling shurpu at the very end, cook for 5 minutes. To your taste, you can cut the noodles into shorter pieces. The whole process of cooking shurpa will take 1 hour.
In each plate we put a large portion of vegetables, a piece of chicken and noodles. Fill all with broth, season with greens. Enjoy your meal!
