Shurpa is a classic - the taste and aroma in each spoon! The best recipes for classic shurpa with lamb, beef, pork

Shurpa is a classic - the taste and aroma in each spoon! The best recipes for classic shurpa with lamb, beef, pork

A fragrant, tasty, hearty dish, the preparation of which does not require much time or special culinary skills - classic shurpa.

The main ingredients of shurpa are meat and vegetables, i.e. the fact that each housewife is always at hand, which means that you can start cooking hot at any time.

Classic shurpa - general principles of preparation

Let's start with the selection of products. Meat for shurpy is better to take fatty - mutton, pork, beef - choose ribs, neck, pieces on bone, tenderloin with fat. You can also cook shurpu poultry - perfect duck, homemade chicken.

The prepared meat is thoroughly washed and put into a cast-iron cauldron or high-breasted frying pan. Slightly fry, then fill with water and cook until tender.

Queue of vegetables: here we can use carrots, potatoes, onions, sweet peppers and chili peppers, tomatoes, eggplants, zucchini, any kind of cabbage and other vegetables. They can be put in the broth to the already almost ready meat or pre-fry, and only then put in a common saucepan. It is advisable to cut all the vegetables in large chunks so that they do not boil soft during cooking and turn into mush.

In addition to the above ingredients, we use a variety of spices, spices and herbs: green onions, basil, dill, parsley, coriander, cumin, hops, laurel, pepper, cumin and others to taste.

Before serving, be sure to give the dish to insist that the hotter becomes richer and tastier.

For cooking, you can use not only the cooking surface of the stove, but also an oven, a slow cooker and even a fire.

1. Classic shurpa


• lamb meat with bone - half a kilogram;

• fat tail - a small piece;

• 6 onions;

• 4 tomatoes;

• 2 sweet peppers;

• 3 carrots;

• 3 liters of water;

• coriander, cumin seasoning - half a teaspoon;

• parsley, dill - 1 bunch; • 3 potatoes.


1. In a heated pot, put fat fatty (or you can pork) and melt the fat, and remove the grease with skimmers.

2. In the iron with fat, put the meat with bone, chopped into small pieces and fry until crisp.

3. After the appearance of the crust, lay the onion in the meat - a large straw and fry again until golden onion.

4. With a tomato, remove the skin, cut into 4 pieces and put in the pot.

5. Sweet pepper cut into small rings and also add to the meat.

6. Stew everything until the sweet pepper and tomatoes are fully boiled.

7. We clean the carrots and cut them in large cubes, put them in the iron pot along with zira and coriander.

8. Fill all with three liters of water, put a bunch of parsley, tied with a thread.

9. After the appearance of bubbles, reduce the heat, close the lid and cook for 15 minutes.

10. Cut the peeled potatoes into a large dice, put them into the shurpa, and take a bunch of parsley out of the pot.

11. After the potatoes are fully prepared, turn off the fire and leave the shurpa for half an hour.

12. When serving, pour in plates, sprinkle with chopped herbs.

2. Shurpa classic in Uzbek


• lamb fillet without fat - a little less than a kilogram;

• fat from meat;

• 2 bulbs;

• chickpeas - 400 g;

• 4 carrots;

• 2 tomatoes;

• 5 cloves of garlic;

• 3 leaves of laurel;

• Coriander, Zira - 10 g.


1. My lamb. Rinse chickpeas and soak for several hours.

2. Cut the meat in large pieces, put in a metal deep container, pour water, add the onion, cut in half. Boil over moderate heat, constantly removing the resulting foam.

3. After 30 minutes, put the chickpea in the pan and boil for another 1 hour.

4. In the meantime, put the lamb fat in the pan, add the onion, chopped into thin strips and fry a little.

5. Put the tomatoes without skin in a pan with onions and fat, simmer a few more minutes.

6. After the tomatoes lay out chopped garlic.

7. Half an hour before the end of cooking the meat, we put the frying in the pan together with the carrot - cubes, bay leaf, coriander, cumin and salt. 8. We leave the finished shurpa for 30 minutes to infuse, then pour into plates and decorate with greens.

3. Shurpa: classic recipe with beef


• 1 kilogram of beef;

• 4 potato tubers;

• onion head;

• 1 carrot;

• 1 Bulgarian pepper;

• tomato - 150 g;

• 2 leaves of laurel;

• sunflower oil - 230 ml;

• seasoning zira, ground allspice, salt - 20 g


1. Beef cut into pieces 5 cm thick.

2. Potatoes - medium-sized dice, onions - into 4 parts, carrot and pepper with middle half-rings.

3. Put the peppers, onions, carrots on a hot pan with oil and fry with continuous stirring for 5 minutes.

4. Put the meat in the frying pan with vegetables, fry again and add the tomato.

5. Together with tomato stew 5 minutes, without interrupting.

6. We transfer the vegetable and meat mass to the pan, pour water so that it completely covers the products.

7. After boiling, put the potatoes, peppers, pour out seasoning Zira, add laurel, add some salt.

8. With moderate heat, boil everything for about 1 hour.

9. Remove from heat and insist.

10. We pour the hot shurpa into plates, next to it we put a flat plate with croutons.

4. Shurpa: classic recipe with pork


• 0.5 kg pork with bone;

• 0.5 kg of potatoes;

• 1 carrot;

• leaf of laurel;

• a bunch of parsley;

• any seasoning, salt - 20 g.


1. We chop the meat with a bone into small pieces and put it into a cast iron pot, pour water over it to completely cover the meat, boil it to a soft state for a little more than half an hour.

2. We cut the potatoes with a large dice, lay them in a pot, salt, pepper and boil for a little less than an hour.

3. Wash onions and carrots and put in broth for meat and potatoes.

4. Add Lavrushka.

5. 5 minutes before full readiness put 3 sprigs of parsley and various seasonings, add some salt to taste.

6. After boiling, remove the pan from the heat, take out a bunch of parsley and leave for 40 minutes.

7. Spill in plates. Add fresh greens to taste.

5. Classical shurpa at the stake


• lamb with a bone - 1 kg;

• 0.5 kg of potatoes;

• 3 carrots;

• 2 sweet peppers;

• 2 tomatoes;

• 2 bulbs;

• garlic head;

• cumin, coriander - 10 g;

• green basil - 1 bunch;

• salt - pinch;

• ground black and hot peppers - 20 g.


1. Put the washed and cut into large pieces of meat in the iron, suspended on special stakes over the fire, pour cold water so that it completely covers the meat, and bring to boiling bubbles.

2. Slowly remove the foam and cook for another 2 hours.

3. On the expiration of this time we add some salt, pepper and add to the meat a quarter of an onion, carrot circles, boil for 20 minutes.

4. Lay the potatoes - a large cube, again boil for 20 minutes.

5. Remove the iron from the fire and insist with the lid closed for 40 minutes.

6. Spill in portions, sprinkle with chopped green basil leaves.

6. Shurpa classic home-style


• a piece of beef meat weighing 1 kilogram;

• 5 potato tubers;

• onion head;

• 1 carrot;

• tomato - 130 g;

• 1 sweet pepper;

• 3 laurel leaves;

• 4 sweet peas;

• seasoning zira - 20 g;

• sunflower oil - 300 ml;

• salt, ground allspice - 30 g


1. Beef cut into large pieces.

2. Tubers of potatoes, too, cut into large cubes.

3. Cut the onion into 4 parts, the carrot into large circles, the pepper into large half rings.

4. Put the meat and all the vegetables into the metal container, except potatoes without roasting. We pour water so much that it completely covers the products, put on a strong fire and bring to bubbling bubbles.

5. After the bubbles appear, we lay the potatoes, seasoning with cumin, peppercorns, and lavrushka, reduce the heat and cook for less than an hour.

6. Ready-made shurpa are served hot, dusted with fresh parsley.

7. Chicken shurpa: a classic recipe in a multicooker

Ingredients: • half a kilo of chicken;

• three potatoes;

• two bulbs;

• two peppers;

• large carrots;

• two fleshy tomatoes;

• two liters of water;

• greens, salt, spices.


1. Wash chicken meat and cut into medium pieces.

2. Put the meat in the bowl, fill it with water. Cooking in the “soup” mode for about half an hour.

3. While the meat is boiled, peel and cut into large cube all the vegetables.

4. After 30 minutes, add salt to the broth, add the prepared vegetables and spices. We continue to cook in the same mode for 15 minutes.

5. Pour chopped greens into the finished shurpu, leave to “warm” for 10 minutes.

6. Serve, removing the meat and vegetables on a plate using skimmers, separately pour into the bowl the broth remaining in the bowl, sprinkle it with a small amount of fresh herbs and ground pepper.

Classic Shurpa - Tricks, Tips

• Shurpa is good in freshly prepared hot form; when cooled and reheated, it loses its taste.

• You can serve any favorite sauce with sour cream: sour cream, mustard, tomato, mayonnaise. The sauce is served separately so that everyone can put the desired amount.

• If laurel leaves, twigs or green roots were used to add flavor and aroma, it is better to remove them from the prepared dish so that they do not interrupt the taste of meat and vegetables when they are drawn.

• When laying vegetables in broth, do not forget about the time spent on their preparation. Those vegetables that cook longer - put in the beginning, less - in the end.

• Season the shurpu with spices better 10-13 minutes before the dish is ready.

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