Chicken shurpa
Description
Perfect for lunch. It's best to use home-raised poultry for cooking shurpa, ideally a rooster. But you can also make excellent shurpa with regular store-bought chicken! The main thing is to avoid pre-packaged soup sets! Shurpa should contain plenty of meat, be rich, hearty, and very delicious.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Heat 2 tablespoons of oil in a cauldron or a heavy-bottomed pot. Sauté coarsely chopped onion and carrot, stirring, until lightly browned.
- 3
Step 3
Add the tomatoes cut into large wedges and fry for another 3-4 minutes. Transfer the vegetables to a plate.
- 4
Step 4
Add the remaining oil and quickly sauté the cumin and coriander, coarsely crushed in a mortar. Half a minute is enough. Add the large pieces of chicken and lightly brown on both sides. This is done to enhance the aroma and flavor, so there's no need to cook for long.
- 5
Step 5
Pour boiling water into the cauldron, covering the chicken by 2-3 fingers. Bring the shurpa to a boil and skim off the foam. Add roughly chopped potatoes and soaked chickpeas. The chickpeas should be soaked for at least 8 hours, preferably 12. I highly recommend removing the outer skin from the soaked chickpeas before adding them, otherwise the skins will float on the surface of the finished shurpa. Reduce the heat to the lowest setting and cook until the potatoes are done.
- 6
Step 6
Add the sautéed vegetables to the shurpa, and season with salt and pepper to taste.
- 7
Step 7
Add half a bunch of chopped cilantro. Turn off the heat, tightly cover the pot, and let the shurpa steep for about 10 minutes.
- 8
Step 8
Pour the hot shurpa into bowls and serve with coriander and flatbreads.
- 9
Step 9
The soup is ready. Serve hot.