Beef shurpa cooked in a cauldron
Description
A hearty first course. As I mentioned earlier, shurpa is cooked in many countries, mostly in the East, and it has many names and, accordingly, various recipes. But all these recipes have one thing in common: the soup turns out very thick, filling, and quite fatty. Partly because shurpa is usually made with lamb, I decided to find another recipe that I liked much more, and now I'll tell you how to make shurpa from beef in a kazan (cauldron). Beef is not as fatty as lamb, so this soup can be considered lighter. Otherwise, I didn't change anything—our shurpa will still contain plenty of vegetables, herbs, and spices. As a result, the soup will be very rich and satisfying. I think this simple recipe for beef shurpa in a kazan will appeal to everyone who enjoys delicious and hearty meals. 1) Pour vegetable oil into a kazan and place over heat. Cut onion into strips and sauté in the kazan until golden brown. Rinse the beef, dry it with paper towels, and cut into fairly large pieces (in shurpa, ingredients are traditionally cut large). Add the meat to the kazan with the onions and fry for 10–15 minutes until a nice brown crust forms. 2) Now prepare the remaining ingredients: cut carrots into julienne strips, bell pepper into chunks, and tomatoes into wedges. Add the vegetables to the kazan and sauté together with the meat for a couple of minutes. 3) Add a couple of tablespoons of tomato paste, mix well, sauté for 1–2 minutes, then pour in boiling water until the liquid completely covers the meat and vegetables. Simmer over low heat for 30–40 minutes. 4) As the time nears the end, cut potatoes into cubes and add them to the kazan. Top up with more boiling water so the dish reaches a thick soup consistency. Season with salt and spices. Continue cooking for another 10–15 minutes. 5) At the very end, add chopped fresh herbs and garlic, adjust salt to taste, mix everything, and let the soup sit, covered, for 10–15 minutes. Serve the shurpa in individual bowls. Enjoy your meal! Serve with fresh herbs and sour cream.