Beef shurpa
Description
Beef shurpa turns out rich, thick, and full-flavored. It can be served even at a festive table—it looks very attractive and appetizing. You can serve beef shurpa with various fresh herbs, and black bread would be a great addition. I hope my recipe will be useful :) Good luck with cooking. The soup is ready to serve.
Instructions
- 1
Step 1
Wash and cut the beef meat into large pieces.
- 2
Step 2
Peel and cut the potatoes into large cubes. Make sure to cut them large, as for shurpa all vegetables should be cut larger than for a regular soup, and there should be more potatoes than other vegetables in shurpa.
- 3
Step 3
Cut the onion into quarter-rings, and slice the bell pepper and carrot into medium-sized pieces.
- 4
Step 4
Heat vegetable or olive oil in a pan and sauté carrots, peppers, and onions for 5 minutes.
- 5
Step 5
Then add the meat to the pan and fry for another 5–7 minutes, stirring occasionally. Shurpa can generally be prepared in two main ways: when meat and vegetables are first fried in oil and then boiled in broth or water, and when the ingredients for shurpa are boiled immediately without prior frying. In the first case, the broth turns out to be fattier. The second method is preferable, as the ingredients retain almost all their vitamins during boiling.
- 6
Step 6
Add tomato paste to the meat and vegetables, mix well and fry for another 5 minutes over medium heat. Stir the shurpa ingredients 2-3 times during frying.
- 7
Step 7
Place the sautéed vegetables and meat into a pot, pour in water or meat broth so that the liquid is about 4-5 cm above the ingredients. Put on the stove and bring to a boil.
- 8
Step 8
When the contents of the pot come to a boil, add the potatoes, ground black pepper, cumin, whole allspice, salt, and bay leaf. Reduce the heat, partially cover with a lid, and simmer for 40 to 60 minutes.
- 9
Step 9
Beef shurpa is ready!