Delicious and aromatic shurpa in Uzbek style. The classic Kainatma recipe.

Fans of oriental cuisine, of course, are familiar with such a dish as shurpa. For those who first hear this name, I note that shurpa is nothing but soup. But not our traditional, but original, which after cooking is usually served as three separate dishes: rich aromatic broth, tender well-prepared meat and vegetables.

Since shurpa is a traditional dish in the Central Asian countries, it is prepared from sheep's meat, less often from beef and chicken, and pork is not used in these countries at all. That's why a real shurpa in Uzbek style is prepared from a piece of lamb (shoulder blade, back) or mutton ribs.

Each region has its own original recipe for cooking this dish. But there are two main options for cooking. The first, in which meat and vegetables are first fried, and then cooked in soup. The second involves the immediate cooking of raw meat and the addition of vegetables to the resulting broth.

To get a tasty and rich scurdy, you must follow certain rules.

First, it should be cooked in a cauldron or cast iron, with thick walls, a pan.

Secondly, the Uzbek shurpa should be brewed over low heat. It takes a long time, but eventually the broth turns out to be more saturated and fragrant.

Thirdly, lamb should be a lot (about a kilogram for 3 liters of water). It should be sufficiently oily and fresh (i.e., unfrozen). Only such meat will give the dish a bright, rich taste.

Fourthly, all the vegetables used for cooking must be cut into large pieces.

And, perhaps, the last - the traditional shurpa in Uzbek suggests the presence in it a large amount of greenery and spices.

Recipes and variations on how to make shurpa, there is a huge amount. In every eastern family it is cooked in different ways, adding something to its main recipe. I offer one of the many recipes of this dish - shurpa in Uzbek, which does not require preliminary frying of meat (kainatma).

We will need lamb, a piece of fattened fat (150 g), 2 kg of red onions (can be white) or one kilogram of red and white, Bulgarian pepper 2-3 pcs. One color or multi-colored, several ripe tomatoes, half a kilogram of carrots and potatoes, parsley, cilantro, basil, coriander, spices (zira, barberry, coriander seeds, peppercorns), pure spring water or water from a bottle.

Having been spared all necessary, we prepare shurpa. We pour water into a cauldron or a pot and throw there the washed lamb cut into large pieces. A little salt and bring to a boil, do not forget to remove the foam in time. Reduce fire and cook meat on a small fire for about half an hour. Cut a kilogram of onions into large rings, peel the carrots and cut them into several pieces, if the carrot is large, or in two, if small. We throw in the cauldron carrots and onions, as well as coriander and zir. We leave to cook on small fire for another half an hour.

Cut the remaining onion into thin rings. We clean the potatoes and, if it is too large, cut into two parts, if not, leave the tubers whole. We clear the seeds of Bulgarian pepper and cut it into large rings or into four parts. Spread all the ingredients in a pan. After the Uzbek shurpa begins to boil, wait for another 5 minutes and put tomatoes in it, which we previously cleaned of the peel and cut into four parts. Solim to taste. Add the greens and the remaining spices and bring our shurpa to readiness.

After all the ingredients are welded, the shurpa in Uzbek style is ready for use. It can be served in one plate as soup, or you can pour broth into deep pialots separately and lay out meat and vegetables separately on a large plate, decorating everything with greens. Choose yourself.