Shurpa - rich soup with a divine flavor.
Different spices are added to the dish, vegetables and cooked for several hours. STOP!
So it was before, but today there are multicookers!
With them, the preparation of rich soup is much easier, and it does not require close attention.
Trust your favorite assistant?
Shurpa in a slow cooker - general principles of cooking
Meat is the main and main ingredient of shurpa, the vegetarian version of the dish simply does not exist. You can use everything: pork, beef, poultry, but the most ideal option is lamb. Cut the meat is not necessary, often use pieces on the bone.
Shurpu can be prepared in two ways:
• simply cooking;
• with pre-frying.
Which one is better? This is a matter of personal taste. The main thing - do not forget to throw onions, carrots, add peppers, tomatoes and a few potatoes. For taste add different spices. In stores you can find kits for oriental dishes or just a popular mixture of hops-suneli. Suitable and seasoning for pilaf. Dressed with garlic, cilantro, dill and other herbs.
Recipe 1: Shurpa in a pork multicooker
Option fatty, rich and very fragrant shurpy in a slow cooker. You can use any pieces of meat, tasty is obtained with ribs.
Ingredients
• a pound of pork;
• two liters of water;
• five potatoes;
• 2 onions;
• 2 carrots;
• 1 pepper;
• some oil;
• 1-2 tomatoes.
From spices you need salt, hops-suneli, zira, ground pepper.
Cooking
1. Turn on the slow cooker, set the baking mode. It is best to fry foods. Pour some oil. You can take pork fat.
2. We cut the pork into pieces, put in a container and fry for about twenty minutes.
3. Add the chopped carrots and onions, clean the vegetables.
4. After five minutes, add chopped tomatoes and peppers, cook in the same mode for a few more minutes, look at the color of the zazharki. 5. Peeled potatoes cut into large, almost like meat. Omit to the remaining ingredients, add all seasonings, salt and pepper.
6. Fill shurpa with water, take boiling water immediately. We set the extinguishing program for an hour. If necessary, time can be added.
Recipe 2: Uzbek shurpa in a lamb multicooker
Who did not eat Uzbek shurpa? He lost a lot. A rich and flavorful dish made exclusively with lamb. We take pieces with a bone.
Ingredients
• 0.4 kg of mutton;
• 5 potatoes;
• 2 cloves of garlic;
• onion head;
• one pepper;
• 2 tomatoes;
• 1.5 liters of water;
• 50 grams of fat, you can take the fat tail;
• cilantro, salt.
Cooking
1. Put the baking mode, throw sliced fat into the bowl and melt it. Vyzharki remove.
2. Add pieces of lamb to hot fat, no need to grind. Fry on the same program for fifteen minutes.
3. Add the onions, cut into rings.
4. Next, throw the junk carrot and sweet pepper. Fry vegetables until golden brown.
5. We rub tomatoes, it is possible to cut pieces, but it is better to remove a skin. Instead of tomatoes, you can throw a couple of tablespoons of pasta. Continue frying for another two minutes.
6. Pour in boiling water, throw all the spices.
7. Cut potatoes and ship to shurpa. We do not add garlic yet.
8. Close, set quenching mode for 50 minutes.
9. We throw chopped garlic, cook another five minutes. Ready shurpa fill with chopped cilantro.
Recipe 3: Shurpa in a slow cooker with chicken
Variant of chicken shurpa in a slow cooker. It is better not to use breast for this dish, as the dish itself does not imply dietary options. Fit hips, wings, knees and other pieces of sandpaper.
Ingredients
• 0.5 kg chicken;
• 2 peppers;
• 2 tomatoes;
• 4 potatoes;
• 1 carrot;
• 40 ml of oil or fat;
• greens, seasonings.
Cooking
1. Cut the chicken large, wash and give a little dry.
2. Shred the onion with straws and also a carrot. Throw in the multicooker bowl with oil, fry until transparent.
3. Add pieces of chicken, always dried. Water should not be on them. Fry another five minutes. 4. Cut the tomatoes, send to the chicken.
5. Free the pepper from the seeds, cut into large pieces and also throw in the slow cooker.
6. Sprinkle foods with aromatic spices, you can take a mixture of hops-suneli.
7. Add the potatoes and pour boiling water, the water should barely cover the vegetables.
8. Stew forty minutes. We try, season with greens, if necessary, add more salt.
Recipe 4: Shurpa in a slow cooker with chickpeas
Another version of shurpy in a slow cooker, this time a rich dish is cooked with chickpeas. Mutton peas need to soak. Big mistake is made by those who do it at night. To chickpeas remained tasty, but cooked quickly, four hours are enough.
Ingredients
• 500 grams of any meat;
• 250 grams of chickpea;
• 3 potatoes;
• 1 tomato;
• onions and carrots;
• 1-2 peppers;
• seasonings, oil;
• 2 cloves of garlic;
• a few sprigs of cilantro, you can take dry greens.
Cooking
1. Wash the meat, ideally used lamb. Lay in the slow cooker, pour in 2.5 liters of water and put on the cooking mode, time 2 hours.
2. After 20 minutes add swollen chickpeas. Cook all together for about 40 minutes.
3. We clean all vegetables, cut into large pieces of pepper, carrot and onion, throw in the slow cooker.
4. After 10 minutes, add potatoes with tomatoes, which also need to be cut into large pieces. The skin of the tomatoes do not need to be removed.
5. Salt, pepper, you can add hops-suneli, a leaf of laurel.
6. Cooking until the end of the program.
7. Open the slow cooker, throw greens and garlic, pre-cut.
8. Close and incubate on heating for a quarter of an hour. Serve to the table.
Recipe 5: Shurpa in a slow cooker with beef (veal)
For such a shurpa, a low-fat beef is used in the slow cooker. The dish still turns out rich and nourishing, but it does not have a high calorie content.
Ingredients
• 0.8 kg of beef;
• 3 potatoes;
• 0.5 paprika hot peppers;
• 6 cloves of garlic;
• 2 tablespoons of pasta;
• large carrot;
• three onions;
• sprig of tarragon;
• butter;
• parsley, dill;
• 2 pods of sweet pepper.
Cooking 1. Large pieces, the size of a matchbox, cut the beef. Lay in a slow cooker and fry for 10 minutes in oil.
2. Add carrots with onions, they also need to be cut into large chunks. Fry together for another five minutes.
3. Add chopped sweet pepper and a well-crushed spicy pod, half is used for the recipe.
4. Fry the contents of the multicooker until the color of the vegetables turns red, fill with paste.
5. We clean the potatoes from the skins, cut each into four pieces and send the soup.
6. Pour in boiling water. The quantity at will, but the shurpa should not be liquid.
7. Add a teaspoon of salt, put on the soup program for an hour.
8. Open, check the readiness of meat and potatoes.
9. If everything is normal, then add seasoning, laurel leaf, throw chopped garlic and greens, put a sprig of tarragon whole.
10. Close and let the soup infuse. Before serving, tarragon and laurel throw out.
Recipe 6: Shurpa in a slow cooker with noodles
Many of this Shurpa recipe belongs to the Tatar cuisine, although it is not known for sure. Meat is used any, as and noodles.
Ingredients
• 0.5 kg of meat;
• 100 grams of noodles;
• 2 onions;
• three tomatoes;
• 2 potatoes;
• 1 pepper;
• spices;
• 2 cloves of garlic;
• 1 carrot.
Cooking
1. Cut the meat into pieces, throw in the slow cooker, add 1.5 liters of boiling water and cook for 1.5 hours in the cooking mode.
2. Cooking vegetables. Onions, carrots, tomatoes and potatoes just cut into large pieces, pepper can be a little smaller.
3. Immediately lay all the vegetables in a slow cooker, prepare the dish for another 45 minutes.
4. Take any noodles, you can cook yourself.
5. Open the slow cooker, add salt and pepper, throw in the noodles. Be sure to stir so that the dough does not stick together. Leave for another five minutes.
6. During this time, cut the greens, chop garlic cloves.
7. Fill the rich soup, turn off the slow cooker.
Recipe 7: Spicy shurpa in an eggplant multicooker
A very tasty variation of rich shurpa in a slow cooker. The dish is prepared with the addition of fragrant spices. If you do not like something, you can simply not add. Ingredients
• kilogram of meat;
• 2 carrots, onions and peppers;
• 1 tsp. spices for pilaf or hop-suneli;
• 4 cloves of garlic;
• 1 pinch of black pepper;
• 2 cloves;
• 2 eggplants;
• 2 tablespoons of pasta;
• laurel leaf;
• 0.5 bundles of cilantro;
• a little dill.
Cooking
1. We throw meat into the slow cooker, add one whole bulb and a whole cleaned carrot. Add a clove. Cooking broth 2 hours cooking mode.
2. Take out the meat, catch the cloves and vegetables. Or just filter the broth.
3. We cut meat, we return back.
4. We throw in the slow cooker chopped remnants of vegetables: onion, two peppers, the last carrot.
5. Immediately add the eggplants, which we cut into large chunks and throw patas.
6. Salt the shurpu, add all the other spices and cook another half an hour on the cooking mode.
7. Check the readiness of vegetables, throw dill, cilantro and minced garlic. Turn off.
Shurpa in a Multivarke - Tips and Tricks
• Shurpa will taste better if you add broth to the slow cooker instead of water. Tasty and original is obtained with mushroom broth.
• If the shurpa is cooked on meat with a bone, then before cooking it can be baked a little in the oven. The broth will turn out more tasty.
• To make shurpa taste full, do not rush to serve rich soup to the table. Let it stand for half an hour in heating mode.
• With nothing they serve shurpa! Sour cream, garlic, greens, mustard, but for some reason everyone forget about adjika. A small spoonful of vigorous sauce will make any soup unique, as well as eliminate the need to put hot peppers in a common dish.
