Pork shurpa cooked over an open fire
Description
A hearty first course. Shurpa made from pork over an open fire takes approximately 2–3 hours to cook. To be precise, no less than two and no more than three hours. The pork is pre-seared, which speeds up the cooking process. Actually, you can skip searing and put the meat directly into boiling water. You can also add a handful of chickpeas (garbanzo beans), which should be soaked beforehand. The taste and aroma of pork shurpa cooked over an open fire will also depend on the spices and herbs you add. Don't forget the chili pepper. Good luck, and your soup is ready to serve.
Instructions
- 1
Step 1
In a cauldron, fry the meat, add water, put in spices, and simmer over low heat for an hour.
- 2
Step 2
Add potatoes and carrots to the meat.
- 3
Step 3
Cut the tomatoes and peppers into large pieces, add to the cauldron together with the onion.
- 4
Step 4
Simmer shurpa for half an hour, add herbs, hot pepper, and spices. Cook for another 15 minutes and let it steep for about twenty minutes.
- 5
Step 5
Pour onto plates and serve.