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Kitchen of the East: shurpa at home

The national cuisine of Central Asia gave us such a delicious dish as shurpa. In the East you can meet her both in the most unpretentious chaikhana, and in an expensive elite restaurant. And all because this soup is considered to be one of the best dishes of Asians. In order to be sure of this for sure, let's find out how shurpa is prepared in the home. To do this, consider the traditional recipe for cooking.

Shurpa home

In Uzbekistan, shurpa is prepared in one of two ways. The first one is called "kaurma". Its peculiarity is that vegetables and meat are first fried in oil, and then cooked in water. The second method is called kainatma. There is no preliminary frying in it, but the products are immediately filled with water and stewed for a long time. There are a lot of recipes for cooking this dish, they depend on the time of the year, on taste preferences.

So, for shurpa at home to look like the one that is cooked in the East, you will need lamb, peas (chickpeas or nuhat), onions, carrots, potatoes, tomatoes, sweet peppers, garlic, turnips, vegetable oil, spices and greenery. Start by heating the oil in a cauldron or in a thick-walled saucepan. Fry the meat. It is better to take lamb with ribs and a small fat layer. Add to it one onion and brown until golden brown. Put the spices and salt. Shurpa at home should be prepared with seasonings. In Central Asia, always use a variety of spices to create flavor and taste. Attentively Refer to the recommendations in the recipe, otherwise your dish will be "something to miss." So, add the zir (cumin), red pepper, salt and coriander.

Fill meat with water: 2 cups per serving. After boiling, remove the foam and add another bulb, cut into large chunks, a few cloves of garlic, peas and carrots. Peas or chickpeas should be pre-soaked, best at night. All products must be cooked for an hour over low heat. Then add the tomatoes to the cauldron. Two or three will be enough. But first take off their skin and cut into 4-6 parts. Then send the pepper and the cleaned turnip. Usually it is thrown away. Leave on the fire until half cooked chickpeas. Then put the coarsely chopped potatoes (4-5 pieces) and wait until it is ready. Shurpa at home is almost ready. 5 minutes before the end of cooking, add chopped cilantro, dill and parsley. Allow the dish to brew for 10-15 minutes.

Shurpa in the multivark

To prepare the shurpa, you can also use the multivark. The difference will only be that first you make roast meat in the "Frying" or "Baking" mode, and then set the "Quenching" program for an hour and a half. Focus on the size of your bowl. If it is small, then reduce the number of products.

About the benefits of the dish

In the East, it is considered that shurpa, in addition to its taste qualities, has a host of other advantages. For example, it is considered curative and is used for diseases of the blood, lungs. With ulcers recommend a low-fat lamb shirpa from herbs. After operations - shurpa with mashed vegetables. Some even argue that this hot and hot dish can increase the male potency. If you are wondering if this is really so, prepare such a dish as shurpa at home.

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