Beef shurpa is a taste that cannot be forgotten. Classic beef shurpa How to cook beef shurpa soup recipe

This is a special dish that combines many different components that until now seemed incompatible to us. It was only when we tried it that we realized how delicious it was!

General rules for food selection and preparation

For shurpa, the most important thing is to choose good beef. After all, it is on the basis of beef broth that our unusual dish is prepared.

First of all, attention should be paid to the color of the meat. The beef should be bright pink and rich;
If your meat has fatty layers, they should be white or slightly yellowish. Under no circumstances should it be pink, because this is a sign that the meat has already been “refreshed” in the solution. The same rule applies to bones;
The color of the meat must be uniform, without spots or transitions to other shades. There are no grey, green, black or other colored spots;
If the fat is a rich yellow color, it is the meat of an old animal. It is suitable for cooking and has the right to lie on the counter, but for some dishes only young animals are suitable;
If you come to the store or market early in the morning, then a weathered crust on the meat is unacceptable. This means that she was definitely not brought this morning;
Fresh meat cannot be covered with mucus, it is almost dry and does not stick;
If you press on the surface, the fresh meat should be elastic and the dent from your finger should immediately level out. If it takes a few seconds, then the meat has been frozen;
Packaged meat must be labeled with the production date and sell-by date of the product. Remember that chilled meat can be stored for no more than five days - and this is the maximum. Ideally, 24 hours should be specified;
If you smell the meat, it should smell pleasant. The product should not smell of any spices or herbs. This will mean that they tried to give the spoiled product a pleasant aroma for the buyer;

Having bought a good piece of beef, you can go home and start studying recipes to prepare a tasty, rich, colorful dish for lunch or dinner.

Homemade beef shurpa

Ingredients	Quantity
carrots	- 2 pcs
tomatoes	- 2 pcs
basil	- 1 branch
beef	- 330 g
cumin	- 2 pinches
black pepper	- 3 pinches
potato	- 5 tubers
green onions	- 1 feather
red pepper	- 1 pinch
onion	- 3 heads
laurel leaves	- 3 pcs
coriander	- 2 pinches
bell pepper	- 1 PC
cilantro	- 2 branches

Cooking time

calorie content per 100 grams

This dish is worth trying at least in its homemade version. Lots of ingredients - this is a rich and rich taste that is impossible to forget.

How to cook:

Tip: You can add another bunch of parsley to the soup during cooking for taste.

The peculiarity of this shurpa is that it includes nukhat - local peas, which makes the soup special and national.

How long is it - 1 hour and 30 minutes.

What is the calorie content - 126 calories.

How to cook:

Remove the peel from the onion and cut it into thin half rings;
Heat a large saucepan, pour oil into it and let it heat up;
Add onion and cook until soft;
Wash the meat, remove films and fat, cut into pieces;
Add the meat to the onion, fry on all sides until golden brown, stirring occasionally;
During this time, wash the carrots, peel them and cut into rings;
Add carrots to saucepan;
Salt the ingredients and add peas, add water;
Bring to a boil, skim off the foam and cook the soup for an hour;
Peel the potatoes, cut into cubes;
Wash the tomatoes, make a cut in the shape of a cross on each one and boil water for them;
Place the fruits in boiling water for no more than a minute;
Then transfer them to cold water and remove the peel;
Cut tomatoes into slices;
Remove membranes and seeds from the pepper and cut it into large pieces;
When thirty minutes have passed since you marked the hour, add the potatoes and pepper;
After another twenty minutes (that is, ten minutes before the end of cooking), add tomatoes and onions;
After ten minutes, you can turn off the soup.

Tip: to peel tomatoes, you can not only place them in boiling water on the stove, but simply pour boiling water over them.

Beef shurpa soup with tomato paste

Here, instead of tomatoes, there will be tomato paste, which will make the taste and aroma of the soup truly rich. Such an aroma wafting through the kitchen can drive you crazy.

How long is it - 2 hours and 10 minutes.

What is the calorie content - 289 calories.

How to cook:

Wash, dry and clean the meat;
Then cut it into large pieces;
Remove the skins from the potatoes and cut them into large pieces;
Peel the onion, cut into large cubes;
Peel the carrots, cut into cubes;
Wash the pepper, remove the seeds and membranes, cut into cubes;
Heat a frying pan with oil, add onions, carrots and peppers;
Simmer all ingredients together for five minutes;
Then add the meat, stirring, and simmer for ten minutes;
Add tomato paste, stir and simmer for another five minutes;
The ingredients must be stirred periodically during cooking;
Place the meat and vegetables into a deep saucepan and add water so that the cover is five centimeters deep;
Bring soup to a boil;
Then add potatoes, bay leaves, black and allspice, cumin and salt;
Stir the mixture, cover the lid diagonally and cook for 50 minutes;
Let the soup brew and serve.

Tip: in order not to dirty extra dishes, you can stew vegetables and meat directly in a saucepan, if it has a thick enough bottom and walls.

Armenian beef shurpa recipe

There's not a huge list of ingredients here, but what a taste! Be sure to try this soup to finally be convinced that Armenians cook divinely.

INGREDIENTS	QUANTITY
onion	4 heads
carrot	4 things
vegetable oil	50 ml
beef	1400 g
small peppers	10 pieces
tomatoes	4 things
potato	4 things

What time is it - 3 hours.

What is the calorie content - 98 calories.

How to cook:

Wash the beef, dry it and pre-fry it on a fire/grill/frying pan;
Next, cut the meat into pieces;
Peel the onions, wash them, cut them into cubes;
Heat a saucepan with oil, add onion and fry until soft;
Then add meat, simmer together;
Wash the carrots, cut into large pieces and add to the meat;
Wash the pepper, cut out the seeds and chop it coarsely;
Wash the tomatoes, cut out the roots, cut into slices;
Add tomatoes and peppers to meat;
Simmer everything together for thirty minutes;
During this time, peel and wash the potatoes;
Add whole potatoes and cover all ingredients with water;
Add spices and cook over medium heat for one and a half hours;
Close the lid and let the soup brew.

Tip: if you don’t particularly like the Armenian idea of whole potato tubers, you can chop the potatoes to taste.

In the original dish, peas or chickpeas are necessarily added to the soup, as in the second recipe. So if you want to know what shurpa should really be like, add some chickpeas. But to avoid cooking it for a long time, soak it four hours before cooking in warm water. If you soak for longer, the chickpeas will take on water and it won’t be as tasty, watery.

The soup also includes onions and garlic. We added the first component to all recipes. If you don't like onions or garlic, but want the taste to be similar to the original, add a whole head of onion and whole cloves of garlic. And when the soup is ready and infused, remove them and eat with pleasure.

If you are still surprised that in the last recipe the potatoes were boiled whole, then we hasten to surprise you even more. Whole vegetables are often added to shurpa, and this applies not only to potatoes.

Many people cook it so carefully that the broth is clear. But is there any point in this if onions, carrots, tomatoes, peppers still go into the soup and as a result the soup will still become cloudy? If this is important to you, then cook the broth over low heat and then it will be clear.

You can use absolutely anything you like in the form of spices. This could be savory, coriander, a mixture of peppers or individual peppers, rosemary, basil, cumin, curry and so on.

If the soup is very thin, but you want it a little thicker, then you can add a little cornmeal, but break it up with a whisk so that there are no lumps that will crunch on your teeth.

First, think carefully about the guests and if there are children among them, then it is better not to add garlic, hot peppers or hot spices. It will be tasteless and harmful for the baby.

Prepare this soup at your leisure and invite guests. It should definitely be appreciated by those around you who have absolutely never tried this before.

Beef shurpa belongs to oriental cuisine. This is not one specific type of soup, but a whole subtype of soups. The number of its variants reaches fifty. This soup can be very rich and fatty, and it is prepared from meat and vegetables.

Preparatory stage

First of all, prepare the dishes in which the dish will be prepared. A cauldron is perfect as a dish, but you can use another pan. The main thing is that it has a thick bottom (more than 3 mm). The beef must be washed and, if necessary, removed from excess fat. After this, the meat is cut into fairly large pieces. You also need to rinse and peel the vegetables and prepare clean water.

Beef shurpa: the simplest recipe

This recipe is simple, healthy and delicious at the same time.

Grocery list:

0.3 kg beef;
carrots (2 pcs.);
bell pepper (1 pc.);
potatoes (5 pcs.);
small onions (3 pcs.);
tomatoes (2 pcs.);
bay leaf (can be replaced with basil);
dill, cilantro, green onions;
spices.

Cooking steps:

Place the prepared meat in a saucepan, add cold water, and bring to a boil. Add one onion, one carrot, bay leaf. After boiling, remove the foam. After 20 minutes, remove the vegetables, add to the pan, chopped onions, carrots and 1⁄3 of all spices.
After another 20 minutes, chop the tomatoes, and another 10 minutes after that, chop the potatoes. After the potatoes are cooked, add the remaining ingredients.
After the broth with all the ingredients has boiled again, cook for another 10 minutes. After this, the dish should stand for 15-20 minutes, and it will be time to serve it.

Beef shurpa in a cauldron with tomato paste

Traditionally, shurpa is cooked in a cauldron over a fire, and a number of principles must be observed:

Only clean water should be used. If there is not enough water, then only hot and boiled water should be added.
To obtain maximum aroma and the best taste, you should not allow intense boiling, but simmer the broth for a long time.
To make the soup look better, the scale is removed.
The broth for shurpa is not salted, but only the soup is salted when ready.
At the end of cooking, onions and carrots can be removed from the broth, because... they have already given all the taste and aroma to the dish.
Cooking time for meat is determined depending on its freshness. Fresh meat cooks faster.

Simple classic recipe

It is difficult to single out one recipe from many, so here is one of the easy-to-prepare versions of the classic recipe. We will consider this option to be basic; deviations from it are possible: beef can be replaced with lamb, the set of vegetables and spices can be varied. In oriental cuisine, even fruits (plums, cherry plums, apples and apricots) are added to some versions of shurpa.

Traditional shurpa is distinguished by high fat content, a lot of spices and herbs. The broth should be thick and rich.

At the preparatory stage, you need to wash and dry the beef, select ripe and juicy tomatoes for cooking.

This recipe is prepared in a cauldron, but if you don’t have one, you can use a pan with a thick bottom. The bottom of the cauldron (pan) should be lightly greased with vegetable oil and heated.

Cooking process

Cooking steps:

In the meantime, you need to peel the onion, cut it into cubes and fry over medium heat until golden brown, remembering to stir so that it does not burn.
While the onions are cooking, cut the beef into medium-sized pieces, then mix it with the fried onions. Continue frying until the juice released by the meat has evaporated.
While the meat and onions are cooking, prepare the vegetables. Rinse the washed and peeled carrots coarsely on a grater. Remove the seeds and membranes from the bell pepper, then cut the pepper into small cubes. Grind the potatoes to medium-sized cubes, but do not add them yet, but set them aside.
From the tomatoes we cut out the places where the stalks grow and cut the tomatoes into medium pieces.
Once the moisture in the beef has evaporated, it will begin to brown. At this point it's time to add the carrots. Cook everything together for a few more minutes, after adding spices (optional).
Add chopped bell pepper to the resulting mixture. Next, mix the resulting mass with tomato pieces. To make their taste more vibrant, you need to add 1.5 tablespoons of tomato paste. At this stage, to give the dish a slight bitterness, you can also introduce green radish into the recipe by adding it to the resulting mixture (optional).
After this, you need to add boiling water so that it completely covers the mixture of meat and vegetables. The resulting broth is cooked over low heat for at least 40 minutes. Readiness is determined by the condition of the beef: it should become soft.
Add the reserved potatoes after the beef is cooked through. Add boiling water until the cooking container is completely filled. Cook over low heat for about 10-15 minutes until the potatoes are done.
After this, add hot pepper and garlic if desired. Don't forget to add salt at the end of cooking. After this, the dish should sit for 15 minutes. Then it is served along with greens.

Tatar-style beef shurpa with noodles

This dish is used in Tatar cuisine, its name is burchak shurpa. One of its features is the use of noodles in the recipe.

Before you start cooking, you will need to pre-soak the beans. If desired, you can use chickpeas instead of beans, which also need to be soaked overnight.

0.7 kg beef;
onions (2 pcs.);
carrots (1 pc.);
potatoes (5 pcs.);
beans (1 cup);
tomato paste (2 tablespoons);
noodles (150 g);
water (2 l).

Main stages of preparation:

Add cold water to the beef and bring to a boil, then cook for 90 minutes, removing the foam.
Add bay leaf. Potatoes are cut into cubes.
After another 10-12 minutes, pour in the beans. Cook chopped onions and carrots separately in a preheated frying pan for 7-8 minutes.
Mix all the ingredients, add 150 g of noodles and spices to taste to the broth, then cook for another 10-15 minutes. At the end of cooking, add salt.
Let the dish sit for 10-15 minutes. After this, the dish is served to the table along with greens.

To prepare shurpa in Uzbek style you will need a cauldron.

Products needed for cooking:

beef (0.5 kg);
onions (3 pcs.);
carrots (300 g);
vegetable oil (1⁄3 cup);
potatoes (5 pcs.);
tomatoes (3 pcs.);
tomato paste (3 tablespoons);
spices and herbs.

Main stages:

Cut the onion into half rings. Grease the cooking container with vegetable oil and heat it up. Add onion cut into half rings. To prevent the onion from burning, do not forget to stir it. Bring until golden brown.
Season the chopped meat into cubes (size 1x1 cm) with spices and add to the onion.
Meanwhile, chop the carrots.
The meat should take on a dark shade. After this, add chopped carrots to it and mix.
After the liquid released by the meat has evaporated, fill the cooking container almost completely with water. Cook the meat until done. The beef should become soft and the broth should darken.
Cut the potatoes into cubes and add them to the broth. Cook until cooked, it should become soft.
While the potatoes are cooking, chop the tomatoes. Bring the resulting broth to a boil again. Let the dish sit for 15 minutes, after which it can be served along with sour cream and herbs.

Shurpa in Armenian

The peculiarity of this recipe is that the meat is first boiled, then, after preliminary frying, it is added to the final dish.

Cooking steps:

The meat must be poured with plenty of cold water, brought to a boil and boiled over low heat. Cut the onion into half rings and fry in a frying pan with vegetable oil.
After this, remove the meat from the broth, chop and combine with onions. There is no need to drain the broth; it will still be useful for the recipe.
Chop the carrots into cubes and mix with the resulting mixture. Add tomato paste to the resulting mixture and cook for another 5-6 minutes.
After this, transfer the ingredients into the pan. Add the broth in which the beef was cooked. Heat the broth to a boil, cut the potatoes and add them along with black pepper. Cook for another 20 minutes. Add salt.
Let the dish brew for 15 minutes, after which the shurpa is served with herbs.

Features of cooking beef shurpa in a slow cooker

The ingredients for shurpa in a multicooker are the same as for the traditional method of preparing the dish. You may need to adjust the quantities slightly to adapt the recipe to your slow cooker, but the proportions will remain the same.

The meat is chopped and placed in the multicooker bowl. The “quenching” mode is set with a timer for 90 minutes. While the multicooker is running, you need to peel and cut the vegetables.

After 90 minutes, add water and bring to a boil, selecting the “soup” mode in the control panel. Place the cooked vegetables in a bowl and leave to cook until tender.

Conclusion

The main version of the dish according to the recipe includes lamb, but it is better to cook shurpa from beef, because... it is better absorbed. To make the taste of the dish more vibrant, it must be cooked over low heat, bones must be added to it, but there should also be enough pulp in the shurpa.

Shurpa is one of the most popular dishes in Asia, along with pilaf and kebab. This is a rich meat soup that is prepared with a lot of vegetables and spices. It is usually made from lamb, but today you can find a huge variety of recipes that use other types of meat.

One of the popular varieties is beef shurpa. The calorie content of this dish is low - about 60 kcal per 100 g, but at the same time the food is quite filling.

Let's take a step-by-step look at how beef shurpa is made at home and over a fire.

Uzbek recipe

In this recipe, the soup is prepared in a cauldron using a special variety of peas.

Grocery list:

Beef – half a kilogram;
Tomatoes, carrots, onions, bell peppers – 2 pcs each;
Peas (nukhat) – 100 g;
Potatoes – 6 pcs;
Three bay leaves;
Vegetable oil – a third of a glass;
Zira, pepper, salt, herbs - to taste;
Garlic – 4 cloves;
Water – 5-6 glasses.

Beef shurpa recipe:

Pre-soak the peas and leave overnight;
Pour the oil into a cauldron, heat it and fry the onion cut into half rings until translucent;
Cut the meat into large pieces, add it to the onion and fry, remembering to stir regularly;
Cut the carrots into slices and add to a common container;
Add the ingredients, add the peas and pour in some water;
After the liquid boils, completely remove the foam that appears, turn down the heat to low and simmer the ingredients for an hour;
Coarsely chop the peeled potatoes and finely chop the bell pepper. Add everything to the cauldron after the peas are half cooked and continue cooking;
10 minutes before the end of the cooking process, remove the skin from the tomatoes, cut into quarters and place in a common bowl. We also add bay leaves and garlic cloves cut in half. Cook the soup;
Beef shurpa is served in special soup bowls and decorated with herbs. Bread or flatbreads can be served as an accompaniment.

Fragrant beef shurpa on the fire

This recipe produces an incredibly tasty rich soup that smells of smoke. Its smell will make everyone gathered around the fire salivate. This dish will be simply irreplaceable when relaxing in the country or on a hike and will help feed a large company.

For 15-20 servings you will need:

Veal – 4.5 kg;
Carrots – 5 pcs;
Onions – 6 pcs;
Potatoes – 15 pcs;
Bell pepper – 4 pcs;
Garlic – 10 cloves (can be adjusted independently if desired);
Vegetable oil - glass;
Tomato paste – 8 tablespoons;
Greens, pepper, salt - to taste;
Bay leaf – 5 pcs;
Spices (cumin, paprika, ground red pepper) - to taste.

Instructions on how to cook shurpa over a fire:

Let the fire flare up and place a cauldron or cast iron on it with oil evenly distributed over the bottom, put beef cut into large pieces into it, add salt and pepper;
Fry the meat until golden brown, then add peeled and chopped onions and carrots to it. The first ingredient is cut into half rings, and the second into circles. Don't forget to mix everything well;
We wash the pepper, remove the core with the seeds, cut it into wide strips and place it in a container with the rest of the ingredients;
Add tomato paste, add a little more salt and pepper, and also add spices (in this case, cumin, paprika and red pepper), mix thoroughly and boil for 3-5 minutes;
After this time, place the garlic cloves and bay leaves, cut into several pieces, into the cauldron and continue cooking for another 20 minutes;
After this, we peel, coarsely chop the potatoes, place them in a container with the rest of the ingredients and keep the dish on the fire for another half hour until the potatoes are completely cooked;
After this, an amazing aromatic dish will be ready. Before serving, sprinkle it with chopped herbs, then pour into plates, cups or bowls and serve to guests.

The dish goes perfectly with black bread or fresh pita bread, and is also suitable for snacking on something “strong”.

Beef rib soup shurpa

Beef ribs shurpa is a traditional dish of Uzbek cuisine. This rich meat soup is prepared not only over an open fire in large quantities, but also in the most ordinary saucepan.

Components:

Peas – 50 g;
Potatoes – 6 pieces;
Beef ribs – 400 g;
Two bell peppers;
Onions – 4 heads;
Garlic – 4 cloves;
Three carrots;
Ground black pepper, salt, seasonings and spices - to taste;
Parsley and dill (fresh herbs) – 50 g.

The cooking scheme is as follows:

Rinse the beef ribs thoroughly in running water, place in a deep container and fill with cold water. Place on a low flame and cook for about an hour, remembering to skim off any foam that has formed. Cut the onion into small pieces and cook along with the ribs;
Pre-soak the peas for several hours and then rinse thoroughly. Peel the potatoes and carrots, rinse and cut into large pieces;
When the broth with meat is cooked, add peas to the pan and cook the ingredients for 20 minutes. Next, add the carrots and cook for another 15 minutes. After this, add the potatoes and cook for another 10 minutes;
Wash the bell pepper, remove the stem with grains, chop into strips or small pieces. Peel the garlic and chop finely. Place the garlic and pepper into the pan, add ground black pepper, salt and spices to your taste, stir and cook the soup for 5-7 minutes. Next, turn off the heat and let the dish brew a little;
Pour Uzbek-style shurpa into deep plates and serve.

The “smart device” makes cooking much easier; you only need to chop everything and add it to the multicooker bowl on time.

Product composition:

Onions and carrots - two pieces each;
Beef – kilogram;
One sweet pepper;
Three potatoes;
Garlic – two cloves;
Fresh herbs - a bunch;
Tomato paste - three large spoons;
Salt, pepper - to taste.

And now the step-by-step recipe:

Wash the meat under running water and cut into large pieces;
Place in a multicooker bowl and cook in the “Soup” mode for an hour;
While our meat is boiling, cut the carrots, onions and sweet peppers. Add vegetables to the prepared meat and turn on the “Soup” mode again;
After boiling, add pepper, salt, tomato paste and finely chopped garlic;
Next, add potatoes, cut into cubes;
Close the lid and cook for another 25-30 minutes, then add the green component to the soup;
Mix everything well and let it brew for half an hour.

The result is an appetizing and satisfying dish that everyone at home will be happy with, and the cooking process, thanks to the “smart device,” will not take much effort and time.

Video: Beef shurpa recipe

Shurpa is a thick soup of vegetables and meat that came to us from eastern countries. The dish turns out tasty and satisfying, but its calorie content is not too high: 100 g contains about 90-120 kcal, depending on the chosen recipe. In addition, after this soup you will not need a hot appetizer - you will be full of one first course. Beef shurpa, if you do not fry the food during its preparation, can be included in the diet of people who monitor their health and take into account the energy value of foods when creating a menu.

Cooking features

Shurpa with beef is prepared in many countries, its recipes differ from each other, but the technology for preparing the dish has a lot in common.

To prepare shurpa, you need dishes with a thick bottom and thick walls that retain heat well. With prolonged simmering over low heat, the products are saturated with each other’s juices, becoming soft and aromatic.
Beef takes a long time to cook, so before preparing the dish it is advisable to cut it into portions. The meat of young animals cooks faster than older ones and is more tender.
If you want the shurpa to be rich and aromatic, use meat on the bone.
Vegetables for shurpa are chopped coarsely so that during prolonged cooking they do not turn into a shapeless and unappetizing mass.
To prepare delicious shurpa, it is not customary to skimp on spices and herbs. It is even tastier and more aromatic thanks to the use of fresh herbs.
Shurpa should be served hot. If it cools down, it will acquire a less pleasant taste, and the broth may turn into jelly.

It would be appropriate to offer rye bread or unleavened flatbread with shurpa.

Shurpa with beef in Uzbek style

beef ribs – 0.3 kg;
beef pulp – 0.3 kg;
tubular beef bones – 0.3 kg;
potatoes – 0.8 kg;
onions – 0.3 kg;
sweet pepper – 0.4 kg;
carrots – 0.3 kg;
chickpeas or peas – 50 g;
garlic – 4 cloves;
cilantro seeds – 10 g;
zira – 10 g;
dried basil – 5 g;
curry – 5 g;
fresh parsley – 50 g;
fresh dill – 50 g;
salt - to taste;
water – 3-3.5 l.

Cooking method:

Cover the chickpeas with water and leave for 12 hours. It can be replaced with peas, the cooking technology will not change.
Wash the meat and bones, add water and place on the stove. Bring to a boil over medium heat. Cook for 10 minutes, skimming off the foam with a slotted spoon. Reduce heat, cover the pan with a lid. Cook for one and a half hours.
Remove the meat. Cut the pulp into pieces. Divide the ribs into pieces so that each piece contains one bone. Strain the broth.
Return the meat and ribs to the broth, add salt, and return to the heat.
When boiling, add the washed chickpeas.
Peel the potatoes, cut each tuber into 4-5 pieces, place in the pan 10 minutes after the chickpeas.
Remove the husks from the bulbs, cut each into 4-8 pieces, depending on the size of the heads.
Peel the carrots and cut them into slices 2-3 mm thick.
Wash the peppers, remove the stalks along with the seeds. Cut the pulp into large pieces. It is best to cut each vegetable into 6 pieces lengthwise, after which each piece can be cut in half crosswise.
15 minutes after introducing the potatoes, add the remaining vegetables and spices to the soup. Cook the shurpa over low heat for half an hour after adding the last ingredients. All ingredients in the soup will become soft by this time.

Before pouring the soup into bowls, it is recommended to steep the shurpa, leaving it covered for 20-30 minutes. Finely chopped greens are added directly to the plates before serving.

Beef shurpa in Armenian style

beef on the bone – 0.5 kg;
potatoes – 1 kg;
water – 2.5 l;
carrots – 0.2 l;
onions – 0.2 kg;
vegetable oil – 50 ml;
tomato paste – 40 ml;
salt, ground black pepper, fresh herbs - to taste.

Cooking method:

Pour water over the beef, washed under running water, and place on the stove. After the liquid boils, remove the foam that appears on its surface and reduce the intensity of the flame. Cook the broth for an hour and a half, covering the pan with a lid.
Remove meat from pan and cool. Strain the broth.
Separate the meat from the bone and cut into pieces of approximately 2 cm.
Peel the potatoes and cut into approximately the same pieces as the meat.
Remove the husks from the onions and cut them into large half rings.
Peel the carrots, cut into strips or small cubes.
Heat the oil in a thick-bottomed pan and brown the meat over medium heat.
Add onions and carrots, stir-fry for 10 minutes.
Add tomato paste, saute vegetables and meat in it for 5 minutes.
Pour the broth over the food. When it boils, put the potato pieces in it and reduce the heat.
Simmer over low heat for 20-25 minutes until the potatoes are soft.
Add chopped herbs, salt and spices. Cook for another 5 minutes and remove from heat.

Tomato paste can be replaced with fresh tomatoes - it will turn out even tastier. Before adding tomatoes to other products, they must be doused with boiling water, peeled, and cut into slices or medium-sized cubes.

Shurpa with beef in Tatar style

veal (pulp) – 0.7 kg;
water – 3 l;
onions – 0.2 kg;
carrots – 0.2 kg;
potatoes – 0.6 kg;
sweet pepper – 150 g;
fresh tomatoes – 150 g;
vegetable oil (optional) - to taste;
salt, spices - to taste.

Cooking method:

Wash the beef, dry with a napkin, cut into pieces of approximately 3 cm.
Peel the potatoes and cut each into 4 pieces.
Scrub the carrots and wash them. Cut into bars approximately 0.5 cm wide and 2 cm long.
Peel the onion and cut into large cubes.
Peel the pepper, cut into small squares or wide halves of rings.
Without peeling the tomatoes, cut them into large slices.
Fry the meat in boiling oil, add water. If you want to get a lower-calorie version of the dish, it is not necessary to fry the meat; in this case, oil should be excluded from the recipe.
Boil the meat for an hour over low heat, then add the potatoes to the pan.
After 15 minutes, add the remaining vegetables to the soup, add salt to the shurpa and season to taste.
Cook for another 15 minutes, then leave covered for half an hour.

When serving, it doesn’t hurt to add fresh herbs to the shurpa; first chop it finely with a knife.

Beef shurpa with cabbage

beef – 0.5 kg;
water – 2.5 l;
potatoes – 0.4 kg;
garlic – 5-7 cloves;
white cabbage – 100 g;
carrots – 100 g;
sweet pepper – 100 g;
onions – 100 g;
tomatoes – 150 g;
vegetable oil - how much will be needed;
Suneli hops, salt, herbs - to taste.

Cooking method:

Wash the meat, pat dry with a towel, cut into portions.
Cut the garlic into thin slices.
Cut the pepper into strips.
Finely chop the cabbage.
Cut the onion into half rings.
Cut the carrots into circles or halves of circles.
Peel the tomatoes and cut into small cubes.
After peeling the potatoes, cut them into 4 parts.
Fry the meat until golden brown, add onions and carrots.
After 10 minutes, add tomatoes, fry vegetables and meat for another 10 minutes.
Fill with water, wait for it to boil.
Place potatoes in a saucepan or cauldron, after 10 minutes add cabbage. Cook for 15 minutes.
Add pepper, garlic, salt, spices and fresh herbs. Cook for another 15 minutes.

Leave the finished soup covered for at least half an hour. This recipe is not traditional; it is adapted to Russian cuisine. Shurpa cooked according to the given recipe will be even tastier if seasoned with sour cream.

Beef shurpa: step-by-step recipe with photos

350 g beef;
3-4 potatoes;
1-2 tomatoes;
1 sweet pepper;
1 onion;
1 carrot;
1.5 liters of water;
1 tsp. salt (without a slide);
1/5 tsp. ground coriander;
4-5 sprigs of fresh herbs;
3-4 bay leaves.

Preparation^

1. Prepare the necessary ingredients to prepare delicious shurpa. To make the broth rich, you need to use beef that is not too lean, or even with a bone. Peel the potatoes, onions and carrots, then wash them along with the bell peppers and carrots.

2. Cut the chilled beef into small pieces. If there are bones, you can leave them, and after the broth is cooked, take them out. Place the meat in a saucepan, add water, add a bay leaf, you can take a whole onion and carrot, which you can then throw away. After the water in the pan boils, skim off the foam and simmer the broth over low heat with the lid loosely closed.

3. While the broth is cooking, you need to prepare the remaining ingredients. Cut the carrots into small cubes or grate them. Finely chop the onion. When the broth has already boiled for 40 minutes, you can remove the whole onion and carrots from the pan, and replace them with chopped vegetables. If desired, you can lightly fry them in vegetable oil, and then transfer them to a saucepan.

4. Cut the tomatoes into small pieces. Cut the sweet pepper into halves and remove the seeds and stem. Then cut the pepper into thin strips or cubes.

5. Cut the peeled potatoes into small cubes. Transfer to broth and cook for 15 minutes.

6. After 15 minutes of cooking the potatoes, transfer the peppers and tomatoes into the pan. Stir, add salt and spices, cook shurpa for another 10 minutes. Then let it brew under the closed lid for another 20 minutes. Serve the dish hot, with fresh herbs.

Beef shurpa is popular in various eastern countries, and not only in the East. Many peoples have made their own adjustments to the recipe, so today there are many versions of this soup. Everyone can choose a variety of beef shurpa to suit their taste.

Hearty, hot and aromatic shurpa soup made from vegetables and beef is what you need for a wonderful lunch!

Beef shurpa turns out rich, thick and rich in taste.

Beef - 1 kg
Onions (Medium) - 2 pcs.
Bell pepper (Medium) - 2 pcs.
Tomato (Can be replaced with tomato paste.) - 4 pcs.
Cilantro - 2 bunches.
Garlic - 5 teeth.

Wash and cut the beef into large pieces. Place the pieces of beef in a saucepan and fill with cold water and place on the stove. Skim the foam from the meat. Close the lid and cook for 1.5 hours over low heat.

Cut the onion and bell pepper into small cubes. When the meat separates from the bones, add chopped vegetables to them.

Grate the tomatoes and add them to the soup to cook.

When the contents of the pan boil, add salt, pepper, and garlic to taste. Reduce heat, cover halfway with a lid and leave to simmer for 30 minutes. At the very end, add finely chopped herbs.

Beef shurpa is ready! Bon appetit!

Recipe 2: Uzbek beef shurpa (step-by-step photos)

If you wish, add some dried fruits to the main list of ingredients: prunes, dried apples or dried apricots. This will make your soup even more interesting in terms of taste and aroma. In addition, instead of regular water, you can use pre-cooked vegetable broth to cook meat broth.

Beef 350-400 g
Water (purified boiled) 2 l
Potatoes 400-500 g
Onion 1 pc.
Carrots 1-2 pcs.
Tomato 1 pc.

Additionally:

50 ml tomato paste;
25 ml sunflower oil;
7 g ground black pepper;
7 g coriander;
6 g cumin;
2 – 3 cloves of garlic;
25 g of dried herbs (cilantro, parsley, dill).

Peel the onion and cut into rings or half rings.

Remove the skin from the carrots and cut into large cubes.

Peel the potatoes, wash them and cut them into four or five pieces.

Wash the meat thoroughly, remove excess fat and tendons.

After that, cut it into fairly large portions.

Cut the tomato in half and cut into slices or three on a coarse grater.

Cut the garlic into slices or grind in a blender.

Place the meat in a saucepan and add boiled water.

Place the pan over high heat and bring the liquid to a boil.

Using a slotted spoon, skim off any foam that appears, then reduce the heat to medium-low.

Cook the broth until the meat can be easily pierced with a knife.

After this, remove it from the heat and strain through a fine sieve. Let the meat cool slightly, then return it to the strained broth. Place the pan back on the stove and bring the soup to a low simmer.

Add the potatoes and let them cook until tender.

Pour sunflower oil into a frying pan, add prepared onions.

Place the pan over medium heat for about three minutes.

After this, mix the onion mass and add chopped carrots to it.

Cover the pan with a lid and simmer the mixture for about seven minutes.

Check the carrots for softness, then add the tomatoes to the pan.

Simmer the roast a little more, pour in the tomato paste and mix the mass thoroughly.

Add one ladle of meat broth and heat, stirring, for another three to four minutes.

Immediately after this, pour the prepared roast into the soup. Bring the broth to a low boil, add the prepared garlic. Pepper and salt our brew, add the remaining seasonings and dried herbs.

Close the pan with a lid and cook our shurpa for about five to seven minutes.

After turning off the stove, let the soup brew a little. That's all, your amazingly tasty beef shurpa is completely ready!

Recipe 3: beef shurpa at home

Beef on the bone - 1000 gr. (there should be a lot of meat)
Potatoes - 6 pcs. (medium size)
Carrots - 1 pc.
Onions - 2 pcs.
Tomatoes - 3 pcs.
Bell pepper - 1 pc.
Greens - 1 bunch
Salt to taste
Ground black pepper to taste
Allspice and black peppercorns - 4-5 pcs.
Bay leaf - 2-3 pcs.
Garlic - 3 teeth
Spices (cumin, coriander, chili pepper) to taste

First you need to cook the broth because this is the longest stage of our preparation. Pour water over the meat on the bones and let it cook. After you have skimmed off all the foam and the broth has boiled, reduce to low (so that it barely simmers) and cook for about three hours.

During this time, the meat will be well cooked and will easily separate from the bone.

While the broth is cooking, you will have time to prepare all the other ingredients. The main feature in preparing vegetables for this soup is that the cutting is done in large pieces; some vegetables can be added whole.

Chop the onion into large half rings. Carrots either in large circles or bars. Potatoes, if they are not large, can only be cut in half. Place vegetables in boiling broth. Also add peppercorns at this stage.

After boiling for five minutes, add the pepper, cut into large cubes, into the broth. Once the soup returns to a boil, reduce the heat until the simmer is low—barely noticeable.

When the vegetables are almost ready, after about forty minutes, add the tomatoes cut into slices into the pan. Salt, add cumin, about a teaspoon. Boil everything at moderate boil for 10 – 15 minutes.

At the last stage, add chopped garlic and herbs, bay leaf, ground black pepper and other spices. Simmer for five minutes, and leave to brew for another 10 to 15 minutes on the stove turned off. The dish is ready, bon appetit!

When serving, sprinkle with additional fresh herbs; parsley and cilantro are good for this.

Recipe 4, step by step: beef shurpa soup in a cauldron

beef meat 400-500 grams
3 large potatoes
1 eggplant
1 zucchini
2 carrots
1 sweet pepper
1 medium onion
8-10 medium tomatoes
2 cloves garlic
greens: dill, parsley, cilantro
vegetable oil 50 grams
ground black pepper
bay leaf 2 pieces

First, we need a cauldron to prepare our beef shurpa. I have a 5 liter cauldron. Cut our meat into small pieces. We fry our meat directly in a cauldron with the addition of 50 grams of vegetable oil. Fry until golden brown with the addition of ground black pepper to taste.

While the meat is fried, peel and coarsely chop the onion, pepper, and carrots. Under no circumstances should you grate carrots. Cut the carrots into large oblong pieces. Let's prepare our tomatoes. We put the tomatoes in boiling water and then remove the skin from them. We cut our tomatoes into four parts, freeing them from their “butts”. When our meat is fried, add coarsely chopped onion.

Add the prepared sweet pepper, cut into large pieces. I took a large, red, “meaty” pepper. If you bought pepper at the market, then before throwing the pepper into the shurpa you need to taste it. It is possible that it grew next to hot pepper and could have been pollinated. Such pepper will be bitter, I have encountered this more than once. Don’t be afraid that the pepper is coarsely chopped; it will still boil during the cooking process.

Add coarsely chopped carrots. Shurpa differs from other first courses precisely in the large cutting of vegetables.

Add our tomatoes without skins and “butts”, cut into four parts. The skin will come off the tomato and curl into tubes if we don’t remove it. Fill it all with water and continue preparing our beef shurpa. I didn't add a lot of water, only 1.5 liters. My cauldron is not big, only 5 liters, but I have a lot of food prepared.

We cook our shurpa for another 20 - 30 minutes. You can even cook until the carrots are ready, they take the longest to cook for us. In the meantime, our shurpa is cooking, preparing our eggplant and zucchini. Peel the eggplant and chop it. We do the same with zucchini. My zucchini was young, so I didn’t peel it, I cut it with the skin.

When our carrots are almost ready, salt our shurpa and add chopped zucchini. I added 1.5 teaspoons of salt. This was enough for me, but my wife added some more to her plate.

Add peeled and chopped eggplant. While our vegetables are cooking, we will prepare our potatoes. To do this, we will clean and cut it into pieces. We try to make the pieces similar in size to our carrots, but this is optional.

Add our prepared potatoes. We add potatoes only when all our vegetables have already been cooked. While our potatoes are cooking, prepare the greens. Shurpa without greens is not shurpa, so we take a small bunch of dill, a small bunch of parsley and a sprig of basil. Wash it all well and cut it into pieces. Next, we clean our garlic and chop it too.

About 5 minutes before our beef shurpa is ready, we add chopped herbs, garlic and two bay leaves. You can add more greens, as you like. Greens can also be added fresh to a plate with shurpa. This is who likes it.

This is what our beef shurpa looks like. The shurpa turned out thick, rich and very tasty. You can serve shurpa with mayonnaise, or without mayonnaise.

Recipe 5, classic: beef shurpa soup

Classic shurpa is a thick, rich soup, which is prepared mainly with meat, a lot of vegetables, herbs and spices. Shurpa is a fairly fatty soup, but beef is also welcome. In addition to meat, shurpa is even cooked from fish, well, this is a completely different option. Also, fruits are sometimes used to cook shurpa - apples, quinces or plums; these fruits perfectly complement the soup and give it a special piquancy. Greens are added to the shurpa according to your taste, it can be cilantro, dill, parsley, basil, etc. So, let's go to the kitchen, prepare the entire set of products and cook a very tasty soup for lunch - shurpa.

Water 1.2 l
Beef 600 g
Sweet green pepper 180 g
Potatoes 360 g
Carrots 100 g
Onion 90 g
Garlic 2 cloves
Dill to taste
Tomato paste 1.5 tbsp.
Vegetable oil 60 ml
Tomatoes 150 g
Ground paprika 1 tsp.
Salt to taste
Ground black pepper to taste

First, put a pot of water on the stove and let it come to a boil. Rinse the beef well under cool water, dry it, cut the meat into medium pieces. Peel the onion and cut into medium-sized cubes. At the same time, place a frying pan on the stove and heat it with vegetable oil. Place the prepared ingredients into the pan and fry for five minutes.

Next, add the carrots - peel, rinse, and cut into large pieces. The number of vegetables can be increased at your discretion. Cook carrots with onions and meat for a few more minutes.

Next add the sweet pepper cut into pieces into the frying pan. Pepper can be taken in different colors - as desired. You can also add a little chili pepper; this option will be preferable for spicy lovers.

Place the fried vegetables and meat into a saucepan.

Add large pieces of peeled potatoes. Potatoes can also be fried in vegetable oil if desired.

Next add chopped tomatoes and tomato paste.

Pour water into the pan, which was first set to boil. Mix boiling water with vegetables and meat, add all the spices to your taste. Cook shurpa for an hour.

At the end, press a couple of cloves of garlic and add herbs to taste.

Very tasty and aromatic. Bon appetit!

Recipe 6, simple: how to cook beef shurpa

Beef shurpa, recipe with photos of a hearty and incredibly tasty first course at home. Shurpa is prepared using different meats, most often beef, veal or lamb, sometimes poultry - turkey, chicken.

Vegetables are cut very large and cooked together with meat, which is very convenient, since it does not require special attention from the housewife, despite the length of cooking. So watch carefully how beef shurpa is prepared; the recipe with photos at home is described below.

beef (boneless) – 850 gr.;
onions – 250 gr.;
carrots – 300 gr.;
potatoes – 300 gr.;
cherry tomatoes – 250 gr.;
parsley, cilantro – 100 gr.;
bay leaf, suneli hops, salt, vegetable oil.

Heat refined vegetable oil in a thick-bottomed soup pan. Add the coarsely chopped onion and fry until translucent for 5-6 minutes.

Cut the boneless beef into large cubes about 5 centimeters in size. The veins and films can be left, as during long cooking they will become soft.

Place the meat in the sautéed onion and quickly fry until it is lightly crusted.

Now add carrots cut into large cubes and fry them together with beef and onions.

We peel the potatoes. Cut large tubers in half, leave small ones whole, add potatoes to the pan.

Place whole cherry tomatoes into the soup. You can use regular tomatoes, cut them into 2-4 parts.

Boil 2 liters of water in a kettle, pour it into the pan so that the boiling water completely covers all the products. Add salt to taste, 2-3 bay leaves, 2 teaspoons of suneli hops.

Bring to a boil, close tightly, and turn the heat to minimum. Cook for 2 hours, at the end we take out a piece of beef, try it, if the meat has become soft, then you can remove the dish from the stove and add herbs.

Finely chop a large bunch of parsley and cilantro, put it in a saucepan, close the lid tightly again, and cover the beef shurpa with a towel. And leave for 30 minutes - 1 hour.

Serve hot, season with freshly ground black pepper. I hope you liked my recipe with photos of homemade beef shurpa and you will prepare it for your family.

Recipe 7: Rich beef shurpa (step by step)

Today we have not quite ordinary shurpa, but with pre-fried vegetables and meat, and it turns out more rich and tasty. So, I present: beef shurpa, a step-by-step recipe with photos at home is attached. It is advisable to cook this dish in a cauldron or thick-walled container so that it does not burn.

Beef on the bone – 400-500 g;
Onion – 3 pcs.;
Carrots – 3 pcs.;
Potatoes – 5 pcs.;
Bell pepper – 1 pc.;
Eggplant – 1 piece;
Tomatoes – 2 pcs.;
Vegetable oil for frying;
Salt to taste;
Cold water – 2 l;
Ground black pepper – ½ tsp;
Ground red pepper – ¼ tsp;
Coriander – ¼ tsp.

Wash the meat well to avoid any small bones and dry it.

Pour vegetable oil into a cauldron, heat it up and start frying the meat until golden brown.

Peel the onion, cut into pieces or half rings, as you like. Place it to fry with the meat.

Prepare the carrots (peel and wash), cut one and a half carrots into large pieces, grate the remaining half. Add carrots to the onions when they turn golden. Don't forget to stir constantly.

Prepare the potatoes by cutting them into halves. Add to roast and continue cooking.

Remove the seed box from the pepper, wash it, and cut into narrow strips. Wash the eggplant and cut into pieces about 2.5 cm. Place the vegetables in a cauldron.

Wash the tomatoes, cut into pieces, and add to the rest of the vegetables. Add spices, salt, stir.

When the roast is well fried, add cold water.

Bring the soup to a boil, reduce the heat and cook the shurpa for 2-2.5 hours until the meat becomes soft.

Pour the finished beef shurpa into deep bowls, sprinkle with chopped herbs on top.

Recipe 8: Uzbek-style veal shurpa (with photo)

We offer a restrained version of Uzbek shurpa - not too fatty, made from veal pulp. Shurpa according to this recipe turns out to be unusually aromatic, tasty and satisfying. Try it, you will definitely love this oriental soup.

beef 400 g
potatoes 5 pcs.
onions 3 pcs.
carrots 2 pcs.
chickpeas 100 g
bell pepper 1 pc.
vegetable oil 30 g
bay leaf 2 pcs.
seasoning for meat to taste
cumin (jeera) 1 chip.
salt to taste
dill 2 tbsp.
parsley 2 tbsp.
tomato 2 pcs.
ground black pepper to taste
water 500 ml

Chop the carrots coarsely into circles or semi-circles and add them to the pan. Pour in hot water and add chickpeas. Cook everything over low heat for about an hour.

Recipe 9: beef shurpa in a slow cooker

Beef shurpa, the recipe for which can be seen below, is a very simple dish. It is not difficult to prepare, but it simply cannot turn out tasteless. But you will need a kilogram of good meat and high-quality fresh vegetables, as well as more herbs and spices: dill, parsley, cilantro, black and red pepper or paprika.

Beef shurpa recipe for cooking in a cauldron or in a slow cooker.

1 kg of beef or lamb;
1 onion, diced;
2 cups chopped carrots;
1 bell pepper, diced;
2 cups chopped tomatoes (without peel);
8 small potatoes;
½ bunch of fresh chopped parsley;
5 cloves of garlic;
1 teaspoon paprika;
1 tbsp. spoon of black pepper;
salt - to taste;
oil for frying.

Prepare all the ingredients for the recipe. Wash a piece of meat (it is better to take lean beef with bones, ideally ribs with meat). Pat the meat dry with napkins and cut into cubes approximately 3x4 cm. Peel and cut the vegetables as you are used to. I cut onions into cubes, carrots into rings, tomatoes (I use cherry ones) in half, potatoes (I use young ones) - I don’t peel them, I just wash them well with a brush.

Add a little oil to a preheated pan and fry the onion until golden brown.

In a multicooker, use the “Frying” (“Baking”) mode for 30 minutes.

Add the meat to the pan and cook, stirring frequently, until the pieces are golden brown on all sides. Sprinkle everything with paprika, pepper and salt to taste.

Add 3 quarts of water to the saucepan and simmer the soup over low heat for at least 60 minutes. Next, add carrots, tomatoes and bell peppers, stir and continue cooking on low for about 20 minutes.

As for cooking in a multicooker, switch to the “Stew” mode and continue in this program until the end of cooking. Time is the same. Add hot water to the multi-pan.