Beef shurpa
Description
A hearty first course. Here is an almost classic recipe for preparing shurpa from veal. I used veal ribs, which make the shurpa just as rich and tasty as when preparing soup with lamb. If you wish, make a delicious addition—marinate some white onion and sprinkle it over the shurpa when serving; it will taste even better! Happy cooking! Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Sear the veal ribs in a skillet until golden brown.
- 2
Step 2
Slice the carrots and quince thinly.
- 3
Step 3
Slice the onion into half-rings.
- 4
Step 4
Cut the sweet pepper into long strips.
- 5
Step 5
Scald the tomatoes with boiling water, remove the skin, and finely chop.
- 6
Step 6
On a skillet, sauté: carrot, red onion, pepper, then add quince. After 2 minutes, add crushed coriander and cumin, mix well.
- 7
Step 7
Add tomatoes, and a little tomato juice if desired. Simmer for 5 minutes.
- 8
Step 8
Place the meat, chickpeas, hot pepper, vegetables from the skillet, and 1.2 liters of boiling water into the multicooker bowl. Add salt to taste. Set the "Stewing" program for 60 minutes.
- 9
Step 9
Done! When serving, you can additionally sprinkle the shurpa with your favorite seasoning or spices.